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Why Eat the Seasons?

Rebecca Tucker

12 Mar 2019

Quite simply, when you eat locally and seasonally you know you are eating the freshest, most abundantly available produce. It’s better for everyone – you get the tastiest veg, the local farmer benefits and food miles (the distance our food has to travel from the farm to your fork) decreases so you get to save the environment, too. In a week-long delay from harvest to the dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality. Buying locally avoids all this.

Another unexpected benefit is to reconnect to nature’s seasonal cycle. If you have children, this is especially important as it teaches that food does grow at specific times, a hard concept to grasp when imports from all around the globe ensure that supermarket shelves look the same practically every week of the year.

Where to buy seasonally: Farmers’ markets are a great place to find local seasonal veg. Make it your mission this month to find out what’s on and go in search of new veg to try! This website is a great resource:

Having someone else do the hard work and just bring you the goodies is also a great idea. If you’ve never considered getting an organic veg box, it can be an amazing experience. It’ll quickly teach you what is in season when, you’ll get some of the best produce available in your area and delivered to your door, and it will wake you up to the magic of cooking.

Inviting a veg box into your life forces you to try something new, and this can be very invigorating. Of course, you can pick and choose the types of ingredients you want and avoid having things added that your family doesn’t like, but I urge you to have a go and see what happens.

Riverford Farm and Abel & Cole offer a huge variety of fruit and veg boxes, with a ‘pick your own’ element where you can choose exactly how much of what you have.

Broccoli is in season this month and if ever there was one of nature’s superfoods it’s this vegetable! It’s bursting with vitamin C and packed with liver-supporting sulphur.

This recipe perfectly combines the tartness of lemon with the creaminess of the cashews for a tasty side dish.

Stir Fried Broccoli with Lemon & Cashews


½ head of broccoli 

1 tsp coconut oil 

1 red chilli, chopped 

Handful of cashews,chopped 

½ lemon, sliced 1 tsp sesame oil


• Lightly steam the broccoli for 2-3 mins. 

• Rinse under cold tap to cool. 

• In a frying pan add 1 tsp coconut oil, chilli and add the broccoli and flash cook for 1-2 mins. 

• Stir in the cashews, lemon slices and sesame oil and serve.

Rebecca Tucker is a Registered Nutritional Therapist practising at The Natural Healthcare Centre, Burton. For more healthy recipes or to book a complimentary 30 minute appointment to discover how nutritional therapy could help you, visit:

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