Prime time

Walking down the supermarket aisle, there’s no denying the beautiful colours and shapes that decorate the fresh-produce section. Although in store, they might not be in season and at optimum consumption level.

Certain produce thrives under different conditions. For example, the heat of summer makes strawberries juicy while winter makes pumpkins sweeter. Cultivating fruit and veg to be harvested outside of their natural seasons results in a loss of nutrients, sometimes smaller fruit and veg, and a reduction in flavour.

Seasonal secrets

Winter is commonly marked with colds and flu, and in summer we need more water to stay hydrated and thankfully nature provides us with exactly what we need to stay healthy during those seasons.

Vitamin C-rich citrus – such as orange, kiwi, lemon, guava, grapefruit, and vegetables such as broccoli, cauliflower, Brussel sprouts and capsicums – is in abundance during the cold, cloudy months when our immune-systems must work slightly harder. In the same sense, watermelon and tomatoes are picked in the hot months to nourish our cells with foods naturally high in water.

The better choice

Besides the fact that certain foods appear at certain times of the year to fulfil the specific nourishing roles our bodies need, eating seasonally has a great effect on the economy and environment too.

Out of season fruit and veg is imported from across the world, which pushes up costs as well as carbon dioxide emissions. Buying seasonal produce benefits the local market and boosts our own economy. Your body, the earth and your budget will thank you for it!

The post Why eating seasonally is good for your health appeared first on MyKitchen.

It only takes a few fresh ingredients to whip up a delicious seasonal meal! This chicken in Italian tomato sauce is an international favourite we can’t get enough of!

SERVES 4-6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the chicken
4 tbsp flour
1 tsp salt
1 tsp pepper
8 chicken pieces
2 tbsp olive oil
1 tbsp butter
For the tomato sauce
1 onion, sliced
4 garlic cloves, crushed
2 rosemary sprigs
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 celery stick, chopped
150 ml white wine
1 tin chopped tomatoes
1 tsp dried origanum
1 red chilli, seeded and chopped

METHOD
For the chicken
1. Mix the flour with the salt and pepper. Toss the chicken through the seasoned flour until evenly coated.
2. Heat a large pot over medium-high and add the olive oil and butter. Once bubbling, add the chicken and brown on all sides, about 6 minutes.
3. Remove the chicken from the pot and set aside to rest.
For the tomato sauce
1. Heat some olive oil in the same pot and gently fry the onion until lightly browned. Then add the garlic, rosemary, yellow and red peppers, carrots and celery. Sauté for 5 minutes, until slightly softened.
2. Add the wine and allow to simmer for 5 minutes, until slightly reduced.
3. Add the tomatoes, origanum, chilli and chicken pieces. Cover and allow to cook over low heat for 45 minutes, until the chicken is falling off the bone.
To serve
1. Stir through the olives, transfer to a serving dish and garnish with fresh parsley.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebriz // HMimages.co.za

With summer here, get even more seasonal recipes! Try these 6 delicious in season fruits and veggies with recipes.

The post Chicken in Italian tomato sauce appeared first on MyKitchen.