Autumn: How To Eat This Season

It’s no secret that Autumn is my absolute favourite time of year. I love autumn for several reasons; the food, the colours and the slight chill in the air. The food however is my absolute favourite. When the weather starts to cool, the heavy knit scarves and jumpers come out of the closets and the deep cooking pots built for stews are dusted off. I like to fully embrace each season because it helps me to indulge in foods that are grown closer to home, and therefore to eat a little more sustainably.

 Photo by  Juliane Breit

Photo by Juliane Breit

WHAT’S IN SEASON?

So let’s start by considering what’s actually in season (in the UK), because there is a surprising amount of knowledge gaps when it comes to food, how we grow it and what’s actually in season. According to eattheseasons.co.uk these are some of the foods that we should be eating this autumn.

  • Artichoke, beetroot, butternut squash, cauliflower, celeriac, celery, chicory, horseradish, jerusalem artichoke.

  • Kale, kohlrabi, leeks, parsnips, potatoes (maincrop), pumpkin, salsify, shallots, swede, turnips, watercress, wild mushrooms…just to name a few.

  • For more info look here.

WHY EAT SEASONALLY?

There are so many reasons as to why eating seasonally is a good idea, and is a great way to lower your impact on the planet, so lets start there. My favourite reason to eat seasonally is because seasonal and local food tends to be fresher and therefore so much more delicious. Have you ever been to a country where papaya or mango naturally grows and tasted the difference between imported and fresh off the tree? Wow it makes a massive difference and me a little less sad that i’ve given up eating those foods in my home country where they don’t grow.

You’re also helping to support your local economy and are avoiding paying a premium for food that has had to travel thousands of miles to get to you, or due to scarcity. By choosing to support your local farmers and markets, you are helping to further reduce the associated carbon emissions with food grown farther afield.

Of course we do not all have the same access and so its important that you do what you can, and where possible choose locally and seasonally grown food.

SOME RECIPE INSPIRATION

I won’t pretend to be a great chef but I do love to indulge in a little cooking when the autumn and winter seasons come around. I am constantly inspired by plant based versions of old English meals, like pies, hearty stews with dumplings and a good old nut roast. I can’t think of anything more simple or delicious though, than some roasted seasonal veg with some Kentish grown quinoa and a delicious homemade tahini dressing. This year I’ve been particularly inspired by recipes from, Yotam Ottolenghi’s numerous cook books, Madeleine Olivia’s YouTube channel, and veganising my mum’s own personal faves.

My current favourite recipe that I have been loving this season is Maddie’s Autumn Stew:

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For the full recipe please click here.

I hope even a little hint of my passion for autumn has inspired you to get out and explore any farmers markets you have available to you, and dare to try a new recipe with a delicious squash, pumpkin or sweet potato. Packed full of incredible flavour and a huge warm hug, this season is bound to bring you some cosy recipe feels.

Thanks for reading, and be sure to check back in when winter rolls around.


RESOURCES

  • http://www.eattheseasons.co.uk/

  • https://www.madeleineolivia.co.uk/


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Imogen Lucas