In Season In JulyMon 09 Jul 2012
Story by The Food Revolution Team
Do you know where your food comes from? Do you know how it grows?
Lots of kids, and adults, are so out of touch with what is on their plate that they don’t know what comes from a box, what real food is and how their food grows (or is processed). This is exactly why we need to bring back food education!
This month we’re showcasing some of the fruit and vegetables that are in season in different places across the world through July, why not find out what is in season with you here and get some fresh, local, real food on your plate this month.
It is thought that lettuce originated from ancient Egypt, evidence from tomb paintings show that lettuce was cultivated before 4,500 B.C., where it was first used for the production of oil from its seeds. Most of the commercial lettuce we get today comes from the same family as ancient wild lettuce. A good source of vitamin A and potassium, as well as minor source for several other vitamins and nutrients, lettuce is commonly used in salads. So if it is season in your area like it is in Alaska at the moment, why not pick up some local produce try out our chopped green salad.
Broccoli (Italian word for "cabbage sprout") was derived from cultivated leafy cole crops in the Northern Mediterranean and was first introduced to the United States by Italian immigrants but did not become widely known until the 1920s. This dark green vegetable (sometimes has a purple tinge), which is part of the cabbage family, grows above the ground on stout, edible stems – the cluster of flowers, also known as the head of the broccoli grows in the center of the plant. Currently in season in Nebraska, broccoli is a great source of vitamins A and C, as well as riboflavin, calcium and iron. Is it also in season in your area? Why not try out our broccoli recipe and see just how brilliant it is!
The garden strawberry was first bred in Brittany, France, in the 1750s. A member of the rose family, the strawberry has grown wild for centuries in both the Americas and Europe, on shrubs which grown 2-6 feet high. This sweet fruit is a real favorite of many people across the world and strawberries are an excellent source of vitamin C and also provide some potassium and iron. Are you in Wyoming or other areas where Strawberries are currently in season? Why not add some to our simple fruit salad, or even treat yourself to some cupcakes with a strawberry glaze!
Indigenous to North America, blueberries grow above the ground on bushes, the high-bush variety can grow up to 15 feet in height; the hardy low-bush blueberry plants are only about 1 foot high. Blueberries are round and smooth skinned and make an excellent addition to our All-American pancakes! So if you are in Maine or anywhere that blueberries are currently in season, why not add some to your breakfast.
Indigenous to Europe and south-western Asia, carrots are actually a member of the parsley family. This root vegetable has long green foliage which sits above the ground and long, slender, edible orange roots which grow below ground. Carrots may be eaten raw or cooked and have been renowned for thousands of years for their high vitamin A content. Carrots are currently in season across England, if they are also in season with why not add some to our garden salad with buttermilk dressing.
Garlic is native to central Asia and is a cousin to leeks, chives, onions and shallots. The edible bulb of garlic grows beneath the ground and each bulb is made up of cloves, each encased in its own membrane. The garlic plant grows up to 2ft in height. Garlic can be eaten raw or cooked and is commonly used in cooking as a seasoning or condiment, it is also widely used for medicinal purposes as it has been found to have antibacterial and antiviral activity. Is garlic in season in your area like it currently is in Australia? Try out our crunchy garlic chicken!
Video: Why we need to bring back food educationInfographic: Bring back food education.
What’s in season in your area? Share your seasonal cooking pictures with us on both facebook and twitter and join the #realfood #foodrevolution conversation!
The Food Revolution Team
- The Food Revolution Pittsburgh Cooking Club: Year One
- Propelling A School Food Revolution!
- December’s Monthly Challenges
- School Food And Policy In The U.S.
- Jamie's Foundation In America And It's Global Impact
- #FoodRevThanks And Gratitude
- Change Is Happening In Pittsburgh!
- Meet Our Malaysian Food Hero
- Blog Of The Month: The Wednesday Chef
- Cooking Up Change In Fresno
- Food Revolution Shake Up In Vienna
- Food Education: Counting Colors Instead Of Calories
- Mira’s Young Chefs - Hands-on, Educational And Fun Cooking Classes
- What Do You Mean, “Whole Foods – The Store?”
- Hong Kong’s Food Education Program – Think.Cook.Save.
- Manifesto For Pupils' Snack In Romania
- November’s Monthly Challenges
- High Protein Snacks That Satisfy
- Halloween Treat - Rocky Road Kill Recipe!
- Jamie Oliver Addresses The Global Food Revolution