In my new semi-regular blog series on modern living, I’m taking a look at lifestyle trends — like fashion, make-up and eating — and exploring some of the issues related to our modern ways of living.
The other day, I was flipping through a magazine and spied something that made me roll my eyes: a ‘clean eating’ version of a chocolate brownie recipe. The recipe instructed to include baobab powder in the brownie mix: a so-called ‘superfruit’ powder formed inside the fruit of the African baobab tree. Continue reading →
Something that fascinates me about America is the fact that there is more land without people than there is with people. It’s easy to get bogged down in the mire of the ever-raging political battles and America’s position on the global stage, but the true spirit of the U.S. lies in its uninhabited wild spaces.
But despite being wild and open, much of the privately-owned land is not open to hikers. When Ken Ilgunas set out on a 1700-mile walk from Alberta to Texas in 2012, following the proposed route of the Keystone XL oil pipeline, most of his journey took him across “No Trespassing” land.
As Ilgunas explains, walking across wild America is difficult unless you’re either in a national park or on a trail approved by the government — “In America, the so-called freest country on earth, no one really has the right to roam” (Ilgunas, 2016).
One of my most popular posts at the moment is my recipe for Damson Plum Crumble Cake. On the list of search engine terms which have brought people to my blog, “damson dessert recipes”, “baking with damsons” and “damson cake recipes” appear frequently. This increase in searches for things to make with damsons began a couple of weeks ago; at this time of year, plum trees are laden with fruit.
Damson plum cake
The season is changing, the leaves are just beginning to turn and hints of fall are in the air, bringing to mind frosty mornings, log fires and home-made apple crisps. As Keats wrote in his Ode to Autumn, the fall is a “season of mists and mellow fruitfulness”, a time of abundance which “bend[s] with apples the moss’d cottage trees/And fill[s] all fruit with ripeness to the core”. It is my favourite season!
September in the Forest, by Larisa Koshkina (Public domain image source)
The abundance of delicious fruit and vegetables at this time of year makes it easy to eat seasonally. But I think it is important to eat with the seasons as much as possible all year round. Even though you can buy strawberries at Christmas, cherries in January and apples shipped in from New Zealand, there are many benefits to cooking and eating by nature’s calendar:
It is more satisfying to know you are eating food that hasn’t been flown half-way across the world, generating environmentally harmful emissions in the process.
Locally grown, seasonal fruit and veg tastes better because it has been allowed to grow and ripen naturally.
Eating locally and seasonally supports small businesses and generates income for farmers and growers, thereby helping the local economy.
Buying seasonal produce can mean that you experience a world of fruit and veg varieties beyond what is available in the supermarket aisles, such as Heirloom tomato varieties, doughnut peaches and Romanesco cauliflower.
Many local/seasonal growers are also organic, growing their produce without the use of harsh chemicals and artificial sprays. Research supports the claim that organic fruit and veg is healthier than ‘conventionally’ grown fruit and veg (before the advent of modern chemicals, organic was the conventional way of growing). An analysis of over 300 scientific studies, published last month in the British Journal of Nutrition, found that “organic crops are up to 60% higher in a number of key antioxidants than conventionally-grown ones”. If you are interested, you can read about the research here.
Pumpkin squash, by Erich Mauber (public domain image source)
Ultimately, eating with the seasons helps you become healthier, boosts your enjoyment of food and supports your local community. What’s not to love?!