Knutsford Market Hall, Silk Mill Street, Knutsford WA16 6DF
Phone: 07979155605

Category: Vegetables

One of the easiest ways that we can reduce the cost of our food shopping is to eat the produce that is in season. Not only is this good for the wallet but also for the environment. This also has the added advantage that our food travels less miles

Spring is officially, even if the weather is all over the place, and we are starting to see a bit more variety of local fruit and vegetable available. So what should you be eating?

In season and best to eat during the month of May are: Asparagus, Radish, Broccoli, Rocket, Carrots, Samphire, Cauliflower, Spinach, Cucumber, Spring Onions, Lambs Lettuce, Curley Lettuce, Peas and Watercress. Jersey Royal New Potatoes are also fantastic if you can get hold of them. They are always a best seller and never last long on our shelves. read more

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We can reduce the cost of our weekly shopping just by eating what is in season. Not only is this good for the wallet but also for the environment. As our food travels less miles, the costs stay down and the environment stays undamaged.

Spring is officially here now and we are starting to see a bit more variety of local fruit and vegetable available. So what should you be eating?

Asparagus, Broccoli, Cauliflower, Jersey Royal New Potatoes, Purple Sprouting Broccoli, Rocket, Salad Leaves, Samphire, Spinach, Spring Onions and Watercress. read more

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Eating fruit and vegetables that are in season can reduce the cost of your food shopping dramatically. You also have the added benefit of reduced food miles as this produce is often grown locally. This also supports your local community and businesses.

During March there a quite a few fruit and vegetables at their best and others just coming into season.

rubarbKeep your eyes open for the following fresh fruit: Rhubarb, Bramley Apples, Lemons and Oranges.

broc and leeks

On the vegetable front, you have the following at their best: Onions, Cauliflower, Celeriac, Leeks, Purple Sprouting Broccoli, Savoy Cabbage, Sorrel, Spinach, Spring Greens, Spring Onions, Parsnips, Brussell Sprouts and Watercress. read more

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There are several great reasons to eat more local, seasonal food:

– to reduce the energy needed to grow and transport the food we eat

– to avoid paying a premium for food that has travelled a long way

– to support the local economy

– seasonal food is fresher and so tends to be tastier and more nutritious

February

Cauliflower
Celeriac
Jerusalem Artichoke
Leeks
Parsnips
Potatoes
Purple Sprouting Broccoli
Savoy Cabbage
Shallots
Swede

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