Overview of Seasonal Foods
Depending upon where you are reading this, you may or may not have the "traditional 4 seasons" as in Spring, Summer, Autumn and Winter. However, most countries will have some variation throughout the year when the climatic conditions favour certain food types.
By eating when foods are "in season" you not only consume foods that help the local economy and environment, but also your health.
Many local seasonal foods are linked to diseases occurring at the same time eg. winter/colds/citrus. The foods have health giving nutrients that support your immune system and overall health.
So, have a look in your local fruit & vegetable shop, Supermarket and local markets or grow your own and eat "seasonally" for health benefits.
I will be expanding on this in further posts....
My favourite recipe from Sandra Cabot's Healthy Liver & Bowel Book with my modifications. You can add to this too eg. mixed spices, fruit, nuts etc. I make in individual muffin or mini loaf tins.
Shopping for a diet to aid with healing Leaky Gut Syndrome
Shopping for a diet to reduce Diverticulitis
Shopping for low FODMAP foods to reduce the symptoms of IBS - Irritable Bowel Syndrome
Reducing Symptoms of IBS
Shopping list for foods that help prevent risk and reduce symptoms of cardiovascular disease.
Cardiovascular Heart Healthy Recipes
HEALTHY FISH & CHIPS RECIPE
Prep: 15 mins Cook: 25 min Serve
Healthy Fish & Chips
Ingredients (Serves 2)
· 500 g sweet potato, cut into wedges
· spray olive or canola oil spray
· 1/2 cup breadcrumbs
· 1 tsp dried mixed herbs
· 1 egg
· 200 g firm white boneless fish fillet
· 1 cup mixed salad or baby spinach leaves
· 1 tomato
· 1/4 cucumber
· 1/2 lemon
Method
1. Preheat oven to 230° C and line a baking tray with non-stick baking paper.
2. Spread potatoes in a single layer on a tray, spray liberally with oil and bake for 15 minutes on top shelf of the oven.
3. Combine breadcrumbs and herbs in a shallow dish. Fill a separate shallow bowl with beaten egg. Dip fish in egg wash, shake off excess so it is damp but not wet. Add fish to breadcrumb mixture, turning to make sure it is well coated and gently press on crumbs. Spray liberally with oil.
4. Turn wedges over and add the fish to the tray. Bake for 10 minutes until fish is golden and cooked through and wedges are crisp.
5. Divide between plates and serve with salad and lemon on the side.
Fast, Healthy & Delicious Fish Burger
by JACQUELINE ALWILL October 27, 2020
Ingredients (Serves 2)
· 2 tsp extra-virgin olive oil
· 300g salmon, skinned & deboned, sliced into 1cm thick pieces
· 2 wholemeal burger buns, sliced in half
· ½ medium to large avocado, mashed
· ½ cup rocket leaves
· 2–3 pickles or as desired
· 1 tbsp finely sliced red onion
·
· Yoghurt Caper Sauce
· ½ cup natural yoghurt
· 3 tsp small capers
· 2 tsp Dijon mustard
· 2 tbsp freshly chopped herbs — dill, coriander or basil all work well
Method
· 2 tbsp freshly chopped herbs — dill, coriander or basil all work well
· Heat frying pan or griddle pan on medium heat, add olive oil to coat pan, then add salmon and cook 3–4 mins each side.
· Take burger buns and spread avocado over base, top with rocket, pickles, red onion and salmon and smother with yoghurt caper sauce.
Seared Tuna Steak Salad
Ingredients (serves 3)
1 tuna steak
2 T dukkah or sesame seeds
1/2 tsp wasabi
1 bag salad mix
1 T salad dressing of choice
Drizzle olive oil
Soy sauce for dipping
Method
Slice tuna steak into 3 pieces to form at least 2 rectangles.
Press the tuna into the dukkah mix or sesame seeds to fully coat.
Put tuna into a pre-heated moderate pan, with a drizzle of olive oil and sear each side for about a minute.
Remove tuna from pan and slice
Serve tuna on a bed of salad and dipping soy and wasabi on the side.
Pepper fish recipe
By hazel
Recipe from Symply Too Good To Be True book 6
Ingredients (Serves 4)
1 egg white
¼ cup skim milk
¾ cup breadcrumbs
2 teaspoons freshly cracked black pepper
2 teaspoons crushed garlic (in jar)
2 tablespoons finely grated parmesan cheese
2 tablespoons fresh basil leaves finely chopped
2 tablespoons sesame seeds
4 x 150g firm fish fillets (boneless)
cooking spray
Method
On a dinner plate beat egg white and milk together. In a medium size mixing bowl place all other ingredients except fish and cooking spray. Mix together well (you may find using your fingers will help). Place crumbs onto another dinner plate then dip fish in egg mix and then coat with breadcrumbs.
Coat a large non-stick pan generously with cooking spray. Before placing fish into pan generously spray top of each piece of fish with cooking spray. Place sprayed side down into heated pan. Cook 3 minutes. Spray top of fish with cooking spray then turn fish carefully to avoid breaking and cook for 3 minutes. To know when fish is cooked through, check if the inside of the fish is white. If you see pink, this means the fish is not cooked through yet.
Recipes for Iron, B12 and Folate to prevent Anaemia in Omnivores, Vegetarians and Vegans
Everyone needs Iron, B12 and folate in their diet regardless of why you chose a particular type of diet or want to mix it up. It is easier for people on an omnivorous diet to consume and uptake iron (haeme and non-haeme) and easier for a vegan to consume folate from a plant based diet. Often vegetarians will consume animal products such as eggs and dairy and also occasionally meat, chicken and fish.
I have included below recipes for omnivores, vegetarians and vegans. I do recommend for the beef and lamb recipes, that you include steamed vegetables or a green leafy based salad. Vegans need to ensure that include sufficient non-haeme vegetables to provide daily intake of iron. Beef, lamb and pork are the highest in iron, fish is not a particularly high source of iron, shellfish though do have reasonable iron levels. Vegan recipes can be adapted for vegetarians and omnivores by adding animal product.
Recipes
Vegan Iron-Rich Kale Tahini Rice Bowl
Vegan BBQ Chicken Pizza
Vegan Crispy Lentil Fritters
Vegan green smoothie
Braised Beef Cheeks in Red Wine
Mushroom Ragu with Slow-Cooked Lamb
Add steamed green leaf vegetables, beans, broccoli and any other red, orange or yellow vegetables/fruit that you enjoy
Pizza with onions and anchovies
Tuna, Rice and Vegetables
Green Curry Lobster Stew with Sweet Potato and Mushrooms
Recipes for Colds & Flu
When you are unwell, can't breathe, feel nauseous the last you feel like doing is eating as well as cooking. Well known for their active antiviral ingredients, here are 3 recipes containing chicken, lamb, ginger, garlic & onions as well as many other herbs & spices. They can all be cooked in bulk and frozen, some ingredients can be bought precooked so don't feel that you have to be "chefs". Add a tin of mixed vegetables, tomatoes or frozen vegetables.
Chicken Soup
Ingredients
One large Soup Pot
chicken pieces - 3 leg quarters (legs and thighs)
2 tablespoons olive oil
4 stalks celery - diced (reserve one stalk)
2 jalapenos - diced (or more)
2 medium sized onions - diced
3 large carrots - diced (reserve one carrot)
2+ teaspoons kosher salt
1/2+ teaspoon fresh cracked pepper
1 teaspoon+ red pepper flakes
1/4 teaspoon cayenne pepper
4 tablespoons of FRESH rosemary, minced
1/2 teaspoon cumin
4-6 whole ‘cloves’ of allspice
2 large bay leaves - fresh or dried
6-8 cups of water
2 tablespoons of ‘better than bouillon’ chicken flavoured paste (optional)
4 stalks of scallions - diced and added at the end into your serving bowls.
2 cups dried noodles (optional & cooked separately near the end)
chopped fresh parsley or cilantro added at end or to the bowls when serving.
How to make it
Gather your ingredients and place your large stock pot on your stove or even use your slow cooker.
Add olive oil to your stock pot (if you are using your slow cooker omit this step and simply add your ingredients to the slow cooker starting with the vegetables first, then add the chicken, then the water and turn it on)
Remember to reserve one celery stalk, one carrot and all the scallions - you will be adding those last to the soup pot once your chicken has cooked and you have removed the meat from the bones and replaced it back into the soup - this keeps them slightly crunchy and adds colour)
Add diced onions, celery and carrots to the mix and turn the heat under pot.
Allow the vegetables to sweat for 5-7 minutes, stirring occasionally.
While vegetables are cooking, remove skin off chicken and separate legs from thighs.
Add chicken to pot, add all remaining ingredients: garlic, spices, salt and pepper, jalapenos, etc. (except for one carrot, one celery stalk, scallions)
Add water to pot enough to bring the water level to about one inch from the top.
Allow to come to a boil, then lower heat and allow the soup to simmer for at least 90 minutes.
Scoop out chicken. Let cool slightly so it is easier to remove meat from bones.
While noodles are cooking (see next step) and chicken is cooling, add the reserved diced carrot, celery and scallions to the soup.
When removing meat from the chicken bones, keep the chicken in chunks.
Cook noodles separately and when done drain and rinse noodles before adding to soup.
Serve up in bowls to feed your cold and starve your fever!
Lamb & Butternut Squash Soup
with Spinach & Barley
2 Servings
· 6 oz /170g Ground Lamb
· ½ cup Pearled Barley
· 2 cloves Garlic
· 1 lb/450g Butternut Squash
· 1 white Onion
· 1 bunch Parsley
· 1 bunch Thyme
· 1 Fresh Bay Leaf
· 2 Tbsps Grated Parmesan Cheese
· 1 tsp Spice Blend (Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Ground Cumin, Ground Cinnamon & Cayenne Pepper)
Prepare the ingredients:
· Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the spinach. Halve the butternut squash lengthwise; scoop out the seeds and pulp. Using a sturdy knife, peel the squash; discard the peel. Medium dice the squash. Peel and small dice the onion. Pick the parsley and thyme leaves off the stems; discard the stems. Keep the parsley leaves whole; roughly chop the thyme leaves. In a medium bowl, combine the ground lamb and the spice blend.
Cook the lamb:
· In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned lamb and cook, frequently breaking the meat apart with a spoon, 2 to 3 minutes, or until browned and slightly crispy. Add the onion and garlic; season with salt and pepper. (If the pan seems dry, add 1 additional teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until the onion has softened and the garlic is fragrant.
Add the squash, barley & herbs:
· Add the squash, barley, bay leaf, thyme and 3 cups of water to the pot of lamb and vegetables. Season with salt and pepper. Heat the mixture to boiling on high. Once boiling, reduce the heat to medium. Simmer for 14 to 16 minutes, or until the soup is slightly thickened and the barley is tender and cooked through. Remove from heat.
Finish the soup:
· Using a fork, mash about one-quarter of the cooked squash pieces into the soup; stir to incorporate. Stir in the spinach and half the Parmesan cheese. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted and the cheese is fully incorporated.
Ginger-Garlic Soup
Garlic Soup Recipe (Serves 4)
Ingredients:
26 organic non peeled garlic cloves
26 organic peeled garlic cloves
2 1/4 cups sliced onions
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter
1/2 teaspoon cayenne powder
3 1/2 cups organic vegetable broth
1/2 cup fresh ginger
1 1/2 teaspoons chopped fresh thyme
1/2 cup coconut milk
4 lemon wedges
Preparation
Preheat oven to 350F/180C. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil. Sprinkle with sea salt. Cover tightly with foil and bake until garlic is golden brown and tender. This should take about 45 minutes. Let it cool. Remove the cloves. Transfer the remains to small bowl.
Melt butter in large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder. After, cook until onions are translucent. Add roasted garlic and 26 raw garlic cloves and cook for 3-4 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Mix and puree the soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season it by preference.
Squeeze juice of 1 lemon wedge into each bowl and serve. This amount will be enough for four portions.
Type 2 Diabetes Recipes
As mentioned in the blogs "Nutritional Medicine" and "Food & Nutrition Basics", it is important to eat, pace yourself over the day to prevent hunger/ bingeing and regulate blood glucose level (BGL). Keep it simple when cooking ensuring that you have foods from all food groups and nutrient groups .
As with any healthy food choices, with Type 2 Diabetes, select seasonal fresh produce where possible, keep away from highly processed foods especially refined sugars, trans fats and high saturated fat levels.
Enjoy the cooking - be mindful of what you are preparing, cooking and consuming.
Regarding recipes, plenty available online, books can be purchased, online and at book stores or adapt cookbooks already on your shelf.
Below are a range of relatively easy to make meals, you do have take the time to shop and prepare. I recommend that you cook in bulk and freeze so on the days you are hungry or not interested in cooking and BGL is low..you can defrost, reheat and eat.
Recipes : Michelle Berriedale-Johnson "cooking for Diabetics"
Ayurvedic Seasonal Food
To follow on from the Blog on CAM and Ayurvedic Diets, below are lists of seasonal foods according to the Ayurvedic Principles.
For simplicity, basic 4 seasons, spring, summer, autumn (fall), winter are used.
Spring/warming up
The spring is a watery season of warming temperatures. Snow melts making the rivers full and muddy. Warm temperatures encourage tender young sprouts and sweet sap to run in the vasculature of maple trees. Our internal landscape reflects mother nature's. Spring is a time of cleansing and renewal. Kapha fat melts away from tissues, along with toxins, and into the blood, making the blood sweet. Blood plasma and toxins are our metaphorical maple syrup and muddy river, releasing a flood of mucus in allergy season.
General Spring Diet
Generally, eat a dry Kapha pacifying diet favoring bitters. Drying grains such as barley and corn may be tolerated. Continue with warming spices like ginger and turmeric to ward off blood stagnation. Warming bitters like dandelion and arugula will also aid if fat metabolism. Take triphala to keep bowels clear and aid the cleansing process. Avoid heavy, oily, sweet and salty foods such as red meat and dairy.
An Ideal Season for Weight Loss
Useful Products for Losing Weight and Managing Cravings
Gymnema Sylvestre - Destroys the taste and craving for sugar, regulates blood sugar levels
Weight Away - Helpful with weight loss and cleansing
Trikatu - Improves metabolism and destroys Kapha
Triphala - Cleansing action supports weight loss
Triphala Guggulu - Aids fat metabolism and detoxification
Neem - Destroys sweet cravings
Ginger - Improves digestion, circulation and metabolism
Cardamom - Refreshes the palate and destroys cravings
Summer/Hot
Hot, humid weather destroys the appetite and aggravates Pitta-Kapha rashes, irritability, and lethargy during early summer. By mid-summer the body quickly dries out aggravating Pitta-Vata rashes, constipation, insomnia, and seasonal allergies.
Ayurvedic diet for summer
Summer is the season when your digestion is weakest because your body's energy is mostly occupied with keeping you cool. Keep meals simple, light, and cooling, but avoid iced or frozen beverages in favor or room temperature water. A summer diet should focus on sweet, bitter, and astringent tastes, plus cooling and refreshing produce to counteract dryness and heat. In early summer, fruits like blueberries, pomegranates, and cranberries cool your body and reduce excess Pitta. In mid summer, eat watermelon to rehydrate on hot and dry days.
Enjoy cooling, refreshing beverages. Incorporating coconut into your diet in late summer helps restore your vigor and vitality. In your end of summer diet, you can begin to reintroduce heavier carbs, oils, and grounding squashes.
Autumn/Cooling
Cooling temperatures pull blood inward to the core as the body scrambles to protect itself from heat loss. The extremities lose access to blood and warmth, drying out the skin on the arms, legs and eventually the colon. The core of the body rich with blood, conversely, improves appetite just in time to nourish and insulate the skin with a fresh layer of fat.
Less blood in the skin means better circulation in the core. The stomach gains access to more blood and clamors for food. We experience this as a craving for starchy and heavy foods like potatoes sometime late summer, early autumn. Appetite and digestion improve just in time to thicken up and insulate the skin. Warm, oily, heavy foods build ojas and prepare the body's reserves for winter.
Foods to build resilience for the autumn/fall
Winter/Cold
Deeply cold temperatures cause cravings for rich, fatty, heavy foods from early winter through mid winter.
As temperatures bottom out, cravings switch from fatty foods to ferments, including wines, sauerkrauts, and vinegars in late winter.
Spices for Keeping Warm
Spices for Destroying Mucus, Sore Throat, and Runny Nose
Herb Formulas for Colds
www.joyfulbelly.com/Ayurveda/article/Eating-for-the-Season/114
To find recipes for your dosha, google Ayurvedic Diets Recipes
Are Vitamin D food sources seasonal?
Foods such as beef, salmon, butter, milk, cheeses would not be considered seasonal as in most countries of the world, these are available year round. While most mushrooms are available year-round, many are at their peak in autumn and winter.
Fujian Style Green Vegetables Stir Fry Recipe
Makes:
4 Servings
Ingredients
Bok Choy , sliced big
1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly sliced
1 cup Button mushrooms , cut into quarters
1 Lotus Stem , thinly sliced
5 cloves Garlic , sliced thinly
1 tablespoon Dark soy sauce
1 tablespoon Honey
1 teaspoon Red Chilli sauce
Salt , to taste
Sunflower Oil , for cooking
2 sprig Spring Onion (Bulb & Greens) , chopped
How to make Fujian Style Green Vegetables Stir Fry Recipe
1. We begin making the Fujian Style Green Vegetables Stir Fry Recipe by heating the flat bottomed skillet with oil, add sliced garlic and saute for few seconds.
2. Then add all the vegetables and saute till it is cooked, you can add some salt and water and cover it so that cooking takes place much faster.
3. Once the vegetables are cooked add the remaining ingredients to make the sauce. Give it one last stir-fry and sprinkle some chopped spring onions.
4. Serve the Fujian Style Green Vegetables Stir Fry with Sichuan style Fried Rice or noodles to enjoy your meal.
Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette
https://www.myrecipes.com/recipe/sizzling-salmon-and-spinach-salad-with-soy-vinaigrette
4 servings
Ingredients
Dressing:
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper
Salad:
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
1 cup red bell pepper strips
How to Make It
Step 1
Preheat broiler.
Step 2
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
Step 3
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.
Step 4
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
Step 5
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.
Beef Stew
A heart-healthy one-dish meal made with lean top round beef, lots of vegetables, and an aromatic herb mixture. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=32
Number of Servings: 6
Ingredients
1 lb. top round beef 1 tablespoon paprika 1-1/2 teaspoon oregano 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/8 teaspoon red pepper 1/8 teaspoon dry mustard 8 red-skinned potatoes, halved 3 cups finely chopped onion 2 cups beef broth 2 large garlic cloves, minced 2 large carrots, peeled, cut into very thin 2-1/2-inch strips 2 bunches mustard greens, kale, or turnip greens, stems removed, (1/2 lb. each) coarsely torn as needed nonstick spray coating
Directions
1. Partially freeze beef. Thinly slice across the grain into long strips 1/8" thick and 3" wide. 2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture. 3. Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat. 4. Add meat; cook, stirring for 5 minutes. 5. Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes. 6. Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes. 7. Serve in large serving bowl, with crusty bread for dunking.
Tomato and Black Bean–Stuffed Portobello Mushroom Cap With Asparagus
Ingredients
1 (6-ounce) portobello mushroom cap, cleaned
4 ounces asparagus, trimmed
1 tablespoon olive oil, divided
1/2 cup halved grape tomatoes
1/2 cup cooked farro
1/4 cup Savory Stewed Black Beans, drained
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh parsley
How to Make It
Step 1
Preheat the broiler to high. Line a baking sheet with foil and coat with cooking spray. Place the mushroom caps, gill sides up, on prepared pan. Broil until some liquid pools in the caps, about 5 minutes. Drain the liquid, turn the caps over, and continue to broil until tender, 3 to 5 minutes longer. Set aside.
Step 2
Place the asparagus and 1/4 cup water in a small skillet over medium-high. Bring to a boil; cover and cook until the asparagus is almost tender, about 1 minute. Drain the liquid in the pan and add 1 1/2 teaspoons of the oil; cook, stirring occasionally, until the asparagus is tender and lightly browned, about 2 minutes. Transfer to a plate.
Step 3
Add the remaining 1 1/2 teaspoons oil to the skillet over medium-high. Add the tomatoes, and cook until bursting, about 3 minutes. Add the farro, beans, salt, and pepper, stirring to combine. Cook, stirring occasionally, until heated through, about 2 minutes. Divide the mixture between the mushroom caps, sprinkle with the parsley, and serve with the asparagus
What to do if the fresh fruit & vegetables we need are not in season or in limited supply?
At the time of writing this Blog the world is in the midst of the COVID-19 pandemic. Some are under strict quarantine, others in very restricted Stay Home laws and some in Stay Safe, Stay Home. The latter two are permitted to go to the food shops but asked to think about if you really need to go, and everyone is facing food shortages.
So, fresh food may not be available in general, let alone in season, frozen stocks may be limited to not available. I cannot cover every scenario so you will have to adapt for your situation.
If you do have access to fresh food stocks, freeze what you can. Make up premade dinners so that you are not going to waste any vegetables. Your local grocery shop may still have supplies and they also in need of our support as many are small family businesses.
Frozen vegetables are nutritionally fine, and sometimes more so than fresh (if that fresh isn't actually fresh). Quicker to buy from Supermarket already done but you can prepare your own by blanching, dropping straight into iced water, draining/drying with a tea towel (normally I would say paper towel but we know paper is limited!), put into zip lock bags and store in freezer. Make sure you date the bag.
Tinned fruit and vegetables are also an option. Preferably sealed without salted water or other added salts or with fruit- own juices, no added sugars. Check that the tins are not bloated as this indicates bacterial infection. Dinted is ok, usually happens with transfer.
If you have your own crops, tender to them and if any are "going to seed", then plant them.
Garden nurseries may still have some seedlings or seeds in stock.
Easier said than done but try to keep up your vegetable and fruit intake as their vitamin and mineral nutrients are vital to health.
"Let the fresh fruit and vegetables be your guide, and make something that will keep for the whole week" Marcus Samuelson
Planting Seasonal Foods
Now just so you know .. I am no gardener! But, I do enjoy nurturing, watering and consuming the "crop" my husbands sows.
Children from an early age need to know where food actually comes from (especially city kids) and it is a bonding experience to work with your child to select, plant, water, harvest and then eat the food they help grow.
Depending upon where you are reading this, you are either in Summer (southern hemisphere) or Winter (northern hemisphere). You may or may not have 4 traditional seasons in the place you live, so you may be in the Wet or the Dry. For the purposes of this Blog, I am basing information on the traditional 4 seasons. As crop growth and maturity relies on soil quality, sunshine and moisture, most can be adapted to many other seasonal types. Local knowledge will help (see garden centres for example) and of course, you can always Google it!
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