Mary Goodsell is embracing a diet that changes with the seasons and ensures you enjoy fabulous flavours that are full of nutrition and nourishment.
This month I’m looking at the ‘why’ behind eating seasonally. A conversation that’ll I’ll kick off by highlighting the benefits to our rapidly increasing climate issues. Eating a locally seasonal diet is one of the most positive and easy ways you can decrease your carbon footprint, as the food you are eating has not been flown across the world to get to your plate! Decrease the demand for out of season foods, decrease carbon emissions. Cost efficiency – seasonal foods are actually friendlier on the purse, what’s not to like about that? Richer flavours and higher nutritional values – seasonal foods taste far superior to their out of season counterparts, requiring far less cooking and seasoning to sing on a plate. They boast much higher nutrient values than foods which were picked and packed on the other side of the world, meaning you’ll gain greater benefits from eating those veg-heavy meals you’ve planned out.
This month I’m working with the humble celeriac, arguably not the prettiest vegetable on the shop shelf, but a versatile earthy addition to any meal that is high in vitamin c, potassium and phosphorus. Originally derived from wild celery, it tastes very similar, with undertones of parsley. Although you can easily buy this all year, it is in it’s prime between October and April so make the most of it now!