What’s in Season? Jan – March Edition
Every few months, Gourmet Society will let you know about the items that are in season, helping you select the restaurant dishes that use only the most seasonal ingredients for maximum freshness and taste.
Why is it important to know that the food that you are eating is in season?
From a food-lover perspective initially, enjoying food that’s in season is the best way of making sure that you’re getting the freshest produce with the most taste and a higher nutritional value. It’s also a good way to make sure that you’re being responsible about the food that you choose to eat; choosing items that have reduced energy and transportation during that season to be conscious about the environment, to avoid paying high prices for produce that is scarcer or has travelled a long way.
A lot of restaurants will have seasonal specials – but not all of them will let you know explicitly that they are specials because they are using seasonal ingredients. To help you make a better choice about what to order, cook and eat to stay with the seasons, we’ve put some key highlights in a list here for you.
January is the time to beat the blues and try and combat those grey skies. Using the produce that’s in season during the first month of the year is generally a colourful way to add some joy into your dishes. From beetroot through to blood orange, carrots, kiwi fruit, lemons and kale – colour is the theme. Fish is also a key item with Haddock and Oysters topping the list.
Seasonal foods: Blood orange, Cabbage, Clams, Cockles, Forced rhubarb, Goose, Horseradish, Jerusalem artichoke, Kale, Mussels, Oyster, Parsnip, Sea bass, Swede, Truffle, Venison, Winkles
When it comes to February, recipes should be focused on beating the last of the cold before spring arrives. As the days get lighter, it’s time to liven things up in the kitchen and come out from hiding behind all of that comfort food. Try fresh fish pies, rhubarb crumble, passion fruit, pomegranate, salmon and mussels.
Seasonal foods: Blood orange, Clams, Cockles, Kale, Mussels, Purple sprouting broccoli, Sea bass, Venison, Winkles
As the days get longer, March is the perfect time to help yourself to fresh seasonal flavours. Enjoy your drinks with a slice of fresh lemon. Enjoy Sea Trout, spring onions, cauliflowers and bananas. Consider dishes made with sardines and broccoli to taste the freshest ingredients during this month.
Seasonal foods: Cockles. Oyster, Sardine, Venison
If you ever need a full list of what’s in season, BBC Good Food have a full calendar here for your convenience: http://www.bbcgoodfood.com/seasonal-calendar/all