Why you should eat local produce that is in season

Boost your immune system with fresh local produce

There is a desire for a better way of eating healthily and safely, eating plenty

of fresh vegetables is an important dietary requirement to improve and maintain our health.

Carol Farley, a local producer has given some tips here on what to look for.

Aim for at least 5 different portions of fruit or vegetables a day. 

Organic farming systems rely on natural nutrient cycles to provide crop nutrition and more natural and preventative methods of pest, disease and weed management.

Crops are grown extensively and traditionally with no fertilizer, pesticides or herbicides.  With almost all vegetables, freshness makes a marked difference in flavour, unfortunately so many of the vegetables sold in our shops have been held in storage for too long, or have been flown so far, that they have lost much of their flavour and freshness.

Eating seasonal food is important

“Seasonality” is a word that many of us have forgotten or have chosen to ignore. A growing awareness as to “where our food comes from” through the media, and food agencies has led to questions being asked as to why we require our food to be transported around the world?

On many occasions a sufficient, varied and nutrient rich alternatives are already being grown on their very doorsteps and are readily available through many different outlets like: Box schemes, Farmers Markets and Farm Shops. 

To taste any vegetable or fruit in its correct season can be quite amazing! – Flavour, texture and overall freshness makes its eating qualities far superior.  Many of us are now more aware that by eating fresh locally grown seasonal produce which contains the correct vitamins and nutrients at that relative time of year will ultimately benefit our overall health profoundly.

In season in March: spinach, swiss chards, kale, cabbages, winter cauliflower. Stored and still edible: potatoes, carrots, parsnips and swede. 

Carol  Farley: Culm Valley Organic Vegetables.