Food and eating trends are constantly arising, with a flurry of coverage for each, but oftentimes forgotten about as quickly as they come about. There’s one way of eating which truly has stood the test of time and it’s one which Coco & Wolf are proud to champion; seasonal eating.
SEASONAL EATING | THE WHY
There’s not a lot not to love about seasonal eating. Food which reaches our kitchen table more quickly is fresher and far more nutrient rich, better for the planet thanks to low food-miles, supports local growers and farmers and is also easier on the pocket. It ticks all the boxes and connecting with the patterns of nature and growing and having an understanding of seasonality is also a wonderful learning journey. Vegetables from our local farm shop which we’ve never cooked with or eaten before have become firm new favourites and seasonal, perfectly ripe fruit tastes a million times better than its out of season counterparts.
SEASONAL EATING | THE RECIPE
Today we’re sharing one of our favourite seasonal recipes using field-grown rhubarb which has just come into season, making it super easy to get hold of. This cake is a sweet treat, perfect for the garden soirees we’re now enjoying with our favourite people. Make sure to let us know what you think if you make it!