Enjoy Autum’s fresh seasonal fare for optimum health.

Seasonal eating isn’t a new concept. Before supermarkets, we humans grew our own food and used what was available. Today, advances in the food, storage and distribution industries mean we’re spoilt for choice, with an abundance of fruit and veggies. We can access most produce available within days of harvesting at our local supermarkets from all corners of the world. In fact, our growers work hard to extend the seasons of our favourite fruit and veg using greenhouses and growing the same crop in different climatic regions to stagger harvest times.

However, it still makes plenty of sense to shop what’s in season. Eating food that’s in-season means it is generally in peak supply, so not only is it fresh and tasty but it’s likely to be cheaper. Look out for supermarket specials or hit your local farmers markets and talk to the growers about what’s in season. In addition, locally grown, seasonal food has the biggest benefit for the planet, as it takes less resources to transport and store your food.

As well as vitamins and minerals, fruit and veggies contain powerful phytonutrients –the natural compounds that give plant foods their bright colours and unique flavours. Eating seasonally helps to naturally vary the variety of fruit and vegetables you eat, which is one of the best ways to benefit from all the phytonutrients they provide.

So, what’s in season right now? Autumn brings with it a multitude of delicious fruits and veggies. Family favourites like apples, pears and mandarins.  As for veggies, parsnips, carrots and turnips will be coming into their own at this time of year. Roasted vegetables, vegetable gratins and hearty thick vegetable soups are welcomed on cold evenings. They make the perfect bases for soups, stews and curries, and can be the star of a crowd-pleasing roast dinner.

PARSNIPS

While you can find them year-round, parsnips reach their peak season from autumn to spring. This root veg offers an excellent source of many important nutrients, packing a hearty dose of fibre, vitamins, and minerals into each serving. Steam, roast, or sauté for a flavoursome side dish. Add parsnips during the last 30 minutes of cooking when preparing stews and soups to keep them appealingly tasty.

APPLES

September is the height of apple season in Ireland. Fresh apples contain useful amounts of dietary fibre and vitamin C. Like most fruits, apples contain more energy than vegetables. Delicious eaten raw, they make a tasty snack, while baked into a pie make a truly comforting dessert. 

SHALLOTS

Originating in Syria, shallots are often mistaken for baby onions, but they’re a totally separate member of the onion family. Delicate in flavour, they elevate hearty stews and casseroles. Nutritionally, a source of vitamin C, naturally high in fibre and a high protein food as 22% of its calories come from protein which contributes to the maintenance of muscle mass and normal bones.