Cream of the crop: National Vegetarian Week

National Vegetarian Week

This week is National Vegetarian Week. Running since 1992 it’s all about celebrating vegetables, reducing our carbon footprint and our food miles in a bid to do our bit to help address the climate crisis, by changing our diets one meal at a time.

The National Food Strategy says that we [the UK] should eat 30% less meat by 2030. If you eat meat every day this translates to going meat-free just two days a week. If you’re taking part this week then you can find some great ideas here, from veggie chilli, to courgette salad, to cauliflower steaks.

How to eat with the seasons

Going deeper into the veggie subject we’ve been discussing eating seasonally, a media favourite that regularly crops up as something that we should do as a country. Over the years we’ve been told to eat seasonally for health reasons, to support local farmers, to help the environment, for better taste and quality and more recently to combat food shortages. However… We don’t actually know what’s in season!

A recent study by Ocado revealed that 2/3 of Brits want to eat more seasonally but 47% of those surveyed said they don’t know what’s in season. Meanwhile, we’re now reading that due to a foraging boom in recent years for things like wild garlic and mushrooms, it’s becoming a risk to wildlife in some places.

National Vegetarian Week

Our top tips for getting the best seasonal produce

* Choose local, this can often mean that produce is seasonal

* Check Eat the Seasons to find out what’s in season each month

* Try a seasonal veg box, Abel & Cole do an an all British box and south London-centric Local Greens promote small sustainable local growers

* Shop at small shops and markets where the sellers can talk to you about the produce

* Forage responsibly and for personal consumption only

* Take a cookery class to learn more

What’s in season now?

Asparagus, broccoli, carrots, jersey royal new potatoes, lettuce & salad leaves, new potatoes, peas, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles and rhubarb.

rhubarb crumble

Why not try our delicious rhubarb crumble. Bon appetit!

We use organic ingredients in all our classes and choose local and seasonal wherever possible. Check out our fantastic veg classes coming up:

The ultimate vegetarian class and The essential vegetarian course (4 days).

On the subject of eating better for the future, you can find our more about our upcoming classes including, Eating deliciously for a healthy gutAll day veganThe ultimate vegetarian and Waste matters.

 

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