It’s better for your local economy, the environment, your wallet and – for the aspiring chef in me – seasonal produce simply tastes better than anything that’s grown in a greenhouse, harvested before its time to ripen while it’d be shipped for hundreds and thousands of miles to be sold in our supermarkets.
Don’t get me wrong, I have known to enjoy a pineapple in December. But I really stopped and thought when our neighbourhood farm shop – a destination for local produce to support our farmers – offered bananas and oranges. I’m pretty certain that exotic fruit did not grow on trees or in the earth of Hertfordshire (UK).
Although a low FODMAP diet is already very restrictive, I vowed to eat and cook as seasonally as possible. So here’s what’s in season this month (FODMAP and portion size information provided by Monash University):
You can have generous amounts of the following produce.
|Leeks (green parts only)|
Stick to the portion sizes per sitting to avoid flare-ups. If you know that you’re okay with – say, fructose – you can experiment with larger portions of, for instance, broccoli.
|Broccoli||Fructose||1/2 cup, heads only|
|Squash, butternut||Oligos, Polyols||1/4 cup, diced|
|Cabbage, savoy||Oligos||1/2 cup|
The following produce are high in FODMAPs and should be avoided initially and dealt with cautiously in the reintroduction phase.
*nightshade vegetable cause problems for some people with IBS
**tinned mushrooms are moderate FODMAP if you’re really craving a shroom