What food’s in season in November?

What food’s in season in November?

 Fruit: apples, clementines, cranberries, passion fruit, pomegranate pears, quince, satsumas.

Vegetables:artichoke, beetroot, butternut squash, cauliflower, celeriac,  celery, chicory, horseradish, kale, kohlrabi, leeks, parsnips, pumpkin, salsify, shallots, swede, truffles, watercress, wild mushrooms.

Meat/poultry/fish: beef, duck, goose, grouse, guinea fowl, hare, lamb, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon, clams, cod, coley, crab, dab, dover sole, grey mullet, gurnard, haddock, halibut, hake, herring, lemon sole, lobster, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollack, prawns, red mullet, sea bass (wild), sea bream, skate, squid, turbot, winkles.

 Why B4B recommend to ‘eat seasonal’…

  1. The taste. There’s no denying, when food is in season it tastes better. Much better. 
  2. The cost. ‘Supply and demand’ means that when an abundance of produce is available the cost goes down. 
  3. The nutritional value. Local in-season produce will be brighter, more vibrant and packed with more nutrients – studies have shown that the levels in some anti-oxidants such as Vitamin C, Folate and Carotenes rapidly decline when stored for periods of time. Nature also naturally provides us with what we need, for example, winter seasonal foods tend to contain Vitamin C and summer seasonal foods like salads, cool us down. Clever stuff.
  4. There’s less chemicals. Out of season food has to be imported and some countries have very relaxed laws about chemicals (the majority of which the UK has banned) being sprayed on fruits and vegetables.
  5. It’s better for the environment: Less transportation, less refrigeration, less hot houses, less irradiation of produce and all the time supporting local farming. What’s not to like?

 

All of these principles are very important to us at B4B when we create fresh daily buffets for our corporate clients across Hampshire, Berkshire, Sussex, Buckinghamshire, and Surrey.