We in South Africa have a phrase "Local is Lekker" we like to use, and some companies have adopted this as their ethos.
Chefs use "in season" produce for several reasons: - fresh produce that is in season does not have to come from hundreds of miles away. Local produce is a better quality and readily accessible because of this. I am sure that at some stage in everyone's life, you have grown carrots, herbs, or tomatoes. Each time you have picked and consumed your own vegetables your remark to that is, Wow, that tastes so much better than the Supermarkets. Now, that is not only because you have grown it yourselves. But also, it has gone only a few feet away to land on your plate.... if it manages to get that far. It has not travelled, been stored in warehouses, only to sit on the shelves for days before we come along and purchase it. We then do not even use it straight away and it is in our fridges for a few more days.
Chefs purchase as much as they can, straight from the farmers (farm shops), fish mongers and butchers. These 3 places are finding it harder and harder to stay afloat because of the big Supermarkets that have made us lazy by getting everything in one store. But the quality that we are getting has deteriorated already before we even purchase it. So are we really consuming the freshest we can get?
Let us start saying Local is Lekker......Similar in the UK - "British and Proud" is used.... yes, we purchase British produce, which is fantastic but, take it a step further and let us see the Farm Shops, Fish Mongers and Butchers being over-run with people from their local community.
In this current climate with the past awful pandemic, and now with the living crisis get your non-perishables from your favourite Supermarkets, then venture off to your local farmers markets, Butchers and Fish Mongers where you will find better quality as this has not compromised because travel or storage.
I shall leave you with the current Produce available, in season, in February
Farms: - brussels sprouts, cauliflower, celeriac, chicory, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes, purple sprouting broccoli, salsify, shallots, swede, turnips and rhubarb
Butchers:- guinea fowl, hare, partridge, turkey, venison.
Fish Mongers:-clams, cockles, dab, dover sole, gurnard, haddock, halibut, hake, langoustine, lemon sole, lobster, mackerel, mussels, oysters, red mullet, salmon, scallops (queen), skate, turbot, winkles.
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