September’s fruit and vegetables are abundant in variety and include:

Apples, artichoke, aubergines, beetroot, blackberries, blueberries,  broccoli, butternut squash, carrots, cauliflower, celery, courgettes, damsons, elderberries, garlic, kale, leek, onions, plums, peas, peppers, potatoes, radish, raspberries, sweetcorn, tomatoes, wild mushrooms

Eating seasonally means eating food that’s ripe and ready for harvest in your local area.

I visited Wisley Garden Centre where their vegetables were growing in abundance.

Benefits of eating organic, seasonal food or home grown food can make your diet more sustainable and reduce your carbon footprint.

Every year the Environmental Working Group produce a Dirty Dozen and Clean Fifteen list. Eating organic food is recommended when you can, but looking at this list can help you identify the worst and the least contaminated fruits and vegetables.

For more information check out their website