At RUMBLE, we love sourcing responsibly — and that means everything down to the products we use on our bodies as well as what we put inside them! Eating seasonally means consuming fruits and vegetables harvested during their peak growing season, typically locally and regionally. Sourcing responsibly, locally and seasonally means the food we consume is fresher, tastier and more nutritious — and we're helping the environment while we're at it.
1. Nutrient Density. Fresh produce harvested in season has a higher nutrient density than produce harvested out of season or shipped from far away. The longer produce sits on the shelf, the more nutrients it loses. Eating seasonally provides more vitamins, minerals and antioxidants to boost immunity, fight disease and reduce inflammation.
2. Variety. By eating with variety throughout the year we diversify our diet and ensure we get a wide range of essential nutrients — and avoid mealtime boredom.
3. Cost-Effective. In-season produce is abundant during its peak, so it's less expensive to grow and transport — a cost-effective way to add more fruit and veg to your diet.
4. Environmentally Friendly. Seasonal eating reduces the energy used to transport and store produce, supports local farmers, and reduces food waste.
5. Better Taste. Harvested at its peak, seasonal produce has better taste and texture — a more enjoyable eating experience that inspires us to eat more fruit and veg.
Our Annual Picks — what to look out for through the year: January: cabbages, cauliflower, Brussels sprouts, leeks, parsnips and swedes. February: sweet potatoes, celeriac and purple sprouting broccoli. March (the 'hungry gap'): fragrant spring onions for salads, soups and stir-fries. April: new potatoes, spring greens and rhubarb. May: tender shoots and seafood like crab and mackerel. June: summer berries and broad beans. July: runner beans, strawberries, cherries, tomatoes and beetroots. August: broccoli, carrots, courgettes, plus raspberries, blackberries and redcurrants. September: hedgerow fruits like damsons and elderberries, wild mushrooms and native nuts. October: apples, pears, British nuts, wild mushrooms, pumpkins and shellfish. November: kale, Brussels sprouts, globe artichokes and red cabbage. December: parsnips, celery, leeks, British apples and pears, plus oysters, clams and langoustines.