Cooking with autumnal produce
Autumn is a time of sheer abundance: a vibrant season bursting with colour and flavour. It’s no surprise that many chefs claim autumn is their favourite season of the year, as they reap the rewards of their sumptuous harvest, which ripens and develops in the warmth of summer. The peak of the summer heat gives way to cooler, crisper days and the days gradually shorten to make room for longer nights. This is the season to say goodbye to summer stone fruits and berries and say hello to an abundance of apples, pears, figs and nuts that are bursting forth right under your nose.
When it comes to cooking, it’s important to eat with the seasons. Not only is it better for the environment, but it also supports local communities and benefits your purse, too. Produce that is in season will be harvested at its peak at the time of ripening, making it ideal for cooking because it is full of nutrition and flavour. As long as you’re buying local, the produce has fewer food miles since it minimises travel time between farm to plate, whereas produce that is not in season is often harvested before the full ripening process has occurred. These fruits and vegetables are often stored and cooled to slow the ripening process, before they are transported to stores and are
