One of the best ways to keep your food consumption sustainable is by simply making a conscious effort to buy both in-season and locally-grown foods. In the UK, that means no strawberries or cherries outside of summer, pumpkins only in the latter half of the year, and swedes all the time. For a handy guide to seasonal British fruit and veggies, see Countryside Online here.
Recently, I wrote a post about how pears are the spice of life and a great source of fibre and vitamins. Eating them in-season allows for British pears to reign supreme, cut pollution and do your bit for the environment. Below is a handy list of British pear varieties and when they are best enjoyed as well as tasting notes.
Mid-August – October: the Williams pear
Baking and boiling is the aim of the game, the Williams pears will go perfectly in a Pear Tarte Tatin, click here for the recipe.
September – May: the Conference pear
Crunchy and juicy with subtle perfume-hints. Ooh, la, la!
October – February: the Concorde pear.
Extremely juicy with a vanilla-like flavour, the Concorde pear starts off tarte and gets softer with age after harvest.
October – February: the Comice pear.
Crisp, clean, and arguably the most enjoyable when eaten plain and whole. Trust us.