Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Fruits and vegetables in season by month: October
Mushrooms, chestnuts, pomegranates and grapes are only some of the foods in season in October. Here’s the list to buy and eat sustainably this month.
To us, October means mushrooms. We suggest an original and elegant recipe: boletus salad with dill. Serve it as a starter with rye bread. Preparation is simple: just sliced fresh mushrooms with fresh dill, chives, extra virgin olive oil and salt, garnished with a few pomegranate grains. Another food that ripens in October is the winter cherry, which is rich in vitamin C. Try it with dark chocolate: a real delicacy.
Fruits and vegetables in season in October
Vegetables: chard, cauliflower, white cabbage, Savoy cabbage, chicory, onion, beet tops, bean, mushroom, endive, lettuce, potato, pea, leek, radicchio, horseradish, turnip, radish, rocket, scorzonera, celery, celeriac, spinach, Jerusalem artichokes, valerianella, pumpkin.
Fruits: persimmon, chestnut, apple, pomegranate, fig, plum, grape, prickly pear, pineapple, winter cherry, banana, carob, sorb, arbutus.
Fish: mullet, sea bream, sardine. Tuna and cob are endangered species and we don’t recommend them. Consult the guide to sustainable fish.
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