As the world is getting smaller,I wonder how many Singaporeans take it for granted that they can buy any fruit or vegetable from every corner of the world in the local supermarket, navel oranges from California, persimmons from Israel or China and greenhouse cultivated strawberries all year round. Alas, until they come to live or study in places where chillies or other tropical fruits and vegetables will cost them a fortune when they can find them in winter. Furthermore, there is a heavy environmental price to pay. Demanding fruit and vegetables out of season means the farmers use more energy to produce them, and most importantly, more food miles; transporting, and storing, food all costs money and uses energy. Our inflexibility and increasing demand for out-of-season products reinforces the need for long distance transportation.
So, what message am I trying to get across? Simply that in order to experience any fruit or vegetables you buy or grow at their best, you should buy them when they’re local and in season and they are considerably cheaper. Most important of all, eating seasonally actually increases the variety of food items we consume as we are forced to look at what else might be available. There’s a lot of truth attached to eating foods only at certain times of the year. Winter is all about warming flavours and heavier food, we make sure that crock-pot is the most frequently used cooking utensil in the kitchen,to provide us with stews and soup like bak kut teh, but it’s navel oranges which are in season during winter that brings us the summery, zesty flavours that brighten our days in the cold and dark season. After all, there is a reason for a season.