Harvesting the last of the seasons rhubarb and making rhubarb gin + fruit compote.
Why do I try and eat seasonally? Better for the environment, less human intervention on crops that have been naturally grown (less pesticides or GM food if it’s in season). Eating seasonally also can make it easier to eat locally, so less food that’s been airfreighted/trucked long distance. Eating seasonally means food that is more likely to have more nutrients as it has been allowed to develop and ripen naturally.
But perhaps most crucially I’m a firm believer that nature provides food that is appropriate for our bodies during that season. In winter: root vegetables as starchy carbohydrates are important for energy in a time when we can be depleted. Salad vegetables and fruit are in abundance in the summer months, to help hydrate and keep cool as well as specific antioxidants to help protect from sun damage. And in spring and autumn the immune boosters such as spring greens, garlic, onions and apples all full of nutrients which helps replenish and restore immunity when seasonal virus’ are at their highest.
Recipe: Roast some rhubarb then soak in gin for four days with some sugar. Sieve the pickled fruit and serve over natural yoghurt. 👌(Not one for the young’uns) And enjoy some rhubarby gin!
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