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Alicia's avatar

Our local farmers market sells a surprising number of bananas for Bedfordshire.

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Mallika Basu's avatar

Ha ha I rumbled one by asking them how they grew aubergines in October... selling at an eye watering premium price too!

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Lolly Martyn's avatar

Well done!! I do the same in Italy but it’s tricky with coffee. I could do better.

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Mallika Basu's avatar

Thanks! We all could, I think! Being aware is a starting point :-)

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Sheryl O'Connell's avatar

Excellent piece with stunning recipes.

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Mallika Basu's avatar

How lovely, thank you!

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Perzen Patel's avatar

I miss eating seasonally like I did in India like mangoes in May, Bombil in July, Singoda in Dec and is it even a Mumbai winter without Undhoyu? but then I do love the convenience of a big supermarket so it’s hard to find the balance. What has been a good motivator is the $$ of food. In winter tomatoes are $8-9/kg while in summer they are down to $2. Same goes for avocados etc so now that’s my approach. What’s the cheapest veg, buy that and cook it up

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Mallika Basu's avatar

That is SUCH a good point. And saves waste too. Thanks for sharing Perzen!

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Angela Clutton's avatar

Very interesting to get your take, Mallika, on seasonality. Whenever I am out and about talking about Seasoning (thanks for the mention - so pleased you've been finding it useful) I always break the point of eating seasonally down to three things that I think chime with a lot of what you are saying too:

- The sustainability angle. Producing things out of their natural season, a long way from there they are consumed simply does take more energy. Even if those things are in season there and so being more naturally grown, the energy of storage / refrigeration to protect them while they get them where they are going is significant. (More so that the impact of the actual miles, as you say.)

- Then there is deliciousness. Things taste better in their season when given all the benefit of growing in the climate they love. Whether that is sunshine for peaches or frosts for kales. And back to the storage / transportation issue: produce is cropped before being fully ripe so as not to spoil in transit. But fake-ripening in transit or in the shelves does not much for flavour.

- Lastly, there is the soulful pleasure of feeling the rhythms of the year through your kitchen. I believe very strongly that eating seasonally is a key to letting yourself roll with that. There is joy in anticipation. It is important to miss things and then appreciate them all the more.

For me, all these things come together as to why embracing seasonality - or trying to - is worth it.

Ax

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Mallika Basu's avatar

This is such a lovely, heartfelt and inspiring comment Angela. Thank you for taking the time to share your thoughts. I've been referencing your book lots - very useful! x

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Ceri Jones's avatar

A thoughtful read Mallika (and thank you for mentioning my book!) it’s actually quite tricky to eat 100% seasonally and locally the whole time, but we try and do our best and I think that’s good enough (I do eat supermarket tomatoes in Winter from time to time...). Which is the point you were making, yes. I like to use the eattheseasons.co.uk website to check on seasonal items too. It’s such a good resource for planning ahead. Plus I get a veg bag from a local community scheme in South London (fortnightly to keep costs down and avoid wastage) who are really good with their comms telling you where ingredients are from (within the UK and sometimes Europe), so that helps build knowledge too.

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Mallika Basu's avatar

Thanks so much Ceri, I love your book and this is such a useful download. A local community scheme is a great idea and I've bookmarked that site too. Good to hear you buy tomatoes at supermarkets in winter from time to time. We are human after all ;-) x

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Guillaume's avatar

Thanks for sharing — your thoughts and the recipes!

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