At alyce alexandra, we love seasonal eating for so many reasons. Eating fruit and vegetables that are in season means that they are as fresh, nutrient-dense and flavoursome as possible. When you buy ‘fresh’ produce that is out of season, it usually means that it was harvested months beforehand and frozen or transported long distances before it makes it’s way into your kitchen crisper. Now that doesn’t seem very fresh at all, does it? The process of getting unseasonal produce into the supermarket also incurs a lot of financial and environmental costs along the way, meaning that you end up paying twice as much for half the nutrition and half the flavour, and leaving a big old burning trail of a carbon footprint behind you.
Sometimes it’s simply neither practical nor possible to eat seasonally, but when you can, jump at the opportunity to make a beautifully fresh and flavoursome meal with delicious seasonal ingredients — your taste buds and your body will love you for it!
Spring is the peak time for planting, which means that it is the quietest time for harvesting. But don’t worry, there are still some gems that are in their prime at the moment, like grapefruit, lemons, navel oranges, artichokes, asparagus, beetroot, fennel, leek, kale and peas – just to name a few. Our whole spring section in Quick Fix: Every Occasion is a great guide to spring eating! And our latest cookbook Thermo Cooker Fresh Favourites is divided up seasonally also, so we’ve got three whole sections devoted to spring recipes, including fresh and light meals, fermenting and easy recipes to add big hits of flavour to your cooking. You can check out that book here, I think you’ll love it!
