This from Rebecca McQuillan at the Herald: “Did you know that windfall apples make lovely juice? Or that celeriac is great foroven chips? How about using beetroot in your chocolate muffins? These are the sort ofthings you quickly learn if you setout to eat seasonal local produce in Scotland in the autumn and winter months.

It’s an approach that is gaining ground, prompted by a growing sense of unease about the carbon cost of transporting fruit and vegetables around the world, or growing them out of season underglass. The sight of supermarket display stands groaning under the weight of tropical fruit, when it’s not been properly light outside for weeks, encapsulates the problem. In reality, the Scottish diet between October and March offers a surprising abundance and variety of fruit and vegetables.” Read the full article here.