For so many of us, the start of a new year means a shift in our approach to lifestyle, diet and health. For us, it’s the perfect time to celebrate all the benefits that come with eating plenty of fresh, organic fruit, vegetables and salads.
Find out more about what makes organic food different, see what’s in season this month, hear from the people that grow Soil Association-certified organic fruit and veg and get your hands dirty with some of the best seasonal recipes around.
Organic food is food as it should be.
We love seasonal food, and these recipes make the most of what the season has to offer.
Choosing produce that's in season is good for our planet and means eating food when it's at its best.
From veg box schemes to farmers' markets and farm gate collections.
Use the Organic Food Finder to track down the best fresh, seasonal organic food near you.
When you see the organic symbol, you can be sure what you buy has been produced to the highest standards.
Organic always means; fewer pesticides, no artificial additives or preservatives, the highest standards of animal welfare and no GM ingredients.
Tom Hunt; acclaimed eco-chef, author and sustainable food expert
Martyn Bragg started 20 years ago with a small farm in Devon. Since then, Shillingford Organics has gone from strength to strength and they now even run a farm school, teaching people about seasonal produce.
In 2014, a ground-breaking study by Newcastle University found that organic fruit and veg crops are up to 60% higher in a number of key antioxidants than conventionally-grown crops. The team found that a switch to eating organic fruit, vegetable and cereals – and food made from them – would provide additional antioxidants equivalent to eating between 1-2 extra portions of fruit and vegetables a day.
This month’s hero veg is chard!
The leafy green veg comes in lots of guises; rainbow chard, leaf beet, spinach beet, Swiss chard, and is renowned for its tough, spinach-like leaves which are a great source of dietary fibre.
Super versatile, the stalks can be cooked and eaten warm, and the younger leaves are great raw in a salad.
Don't over boil, simply sauté to make sure you retain the vitamins and minerals chard is packed full of.
Hear from our Ambassador, Tom, who's currently writing his second cookbook - Eating the Seasons from Root to Fruit, which is all about making the most of seasonal produce.
We're in the top 100 best not-for-profit organisations to work for