Sense & Seasonality

Updated: Apr 26, 2021

It’s really hard to feel helpful at the moment. David Attenborough has found us all on Instagram to tell us off, Covid is just off on one, and feeling like we can do something useful seems almost impossible. So let’s boil it down to the little things. What can we change in our everyday habits? What little actions can we take for a more sustainable future? Short answer: how we buy our food.

Transporting food within and to the UK produces 19 million tonnes of CO2 every year, which is the same as 5.5 million cars. When we don’t buy local, we outsource produce grown miles away. This is where things get messier. Lots of air miles, emissions, cheaper labour, and potential for loop holes. It may mean that you can have your avocado smash at Christmas time, but the sustainability we need for the future suggests that we need to let go of these entitlements.

Comfort food is climate food. When we are sticky and dehydrated, we want fresh fruit and watery lettuce. When we are cold and seasonally depressed, we want roasted veg and gravy. Seasonally intuitive eating and sourcing, is organic and good for the environment. Eating what your surrounding environment produces, when it produces, is going by nature’s ingredients list. We don’t need watermelon feta salads in winter, and this sort of acknowledgement is what will reduce carbon footprints and hyper-globalised food markets.

Eating a fruit ripe in season, is having that ingredient at the peak of its flavour and colour

We need to readjust to nature’s rhythms and the most effective way we can do that is by eating seasonally. And this should be no chore, if anything it makes eating more joyous! Eating a fruit ripe in season, is having that ingredient at the peak of its flavour and colour. It will hit that summery quench or autumnal spice you emotionally and physically crave. Your plate will mirror the leaves, how GORGEOUS is that?

If there is anything that this dark, unwired, unknown year has taught us, it’s to come back to the small rhythms. The walks, the flowers in your garden, and the food available to us. As we go into winter I encourage you to think about what produce you are buying. Here at GPF we think sustainable, nourishing food should be made accessible to all, and that is why we have compiled this nifty little guide to what’s in season right now, and some fabulous recipes to encourage you to get you in tune with the seasons!

What is in season now?


  • Pears

  • Ginger

  • Aubergine

  • Figs

  • Courgette

  • Field Mushrooms

  • Cabbage

  • Apple (particularly crab apples)

  • Juniper berries

  • Damson

  • Rocket

  • Cress

  • Marrow

  • Brussel sprouts

  • Thyme

  • Rosemary

  • Pumpkin

  • Chard

  • Blackberries

  • Cauliflower

  • Fennel

  • Squashes

  • Roots (carrots, potatoes, parsnips)

  • Leeks

  • Kale

  • Cavolo nero

  • Beetroot

  • Borlotti beans

  • Cobnuts (type of hazelnuts)

  • Plums

  • Quince

  • Elderberries

  • Chestnuts

Autumnal Recipes

We will be updating you as the seasons change, as to what is coming into harvest and the best recipes for the months ahead!

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