WE are in the middle of the ninth British Food Fortnight, when we are all encouraged to think about where our food comes from and how it gets to us.

The British climate – although we may complain about its unpredictability at times – produces one of the greatest varieties of vegetables in the world.

Each season’s crop gives us all the nutrients, minerals and elements that our bodies need at particular times of the year and British Food Fortnight marks the busiest period in the farming calendar, when our produce is at its most plentiful.

Of course, it is not just veggies for which we are renowned – Britain’s meat is of such a high quality that breeding livestock from our native breeds are sought by farmers around the world.

And our farms – especially those owned or run by Worcestershire farmers’ market producers – take greater care of livestock than any other farming nation.

Although the organisers of British Food Fortnight highlight the environmental impact of imported food, I think that we should also be aware of the food miles generated by produce from other parts of the UK – washed, chilled, packaged and stored by supermarkets, then redistributed through giant, regional depots.

These inevitably add hundreds more food miles to everything you see on your store shelves.

This is something that can be avoided if you buy at least some of your food directly from the producers.

Everything you see piled high on your Worcestershire farmers’ market stalls has been grown or produced within just 30 miles of the particular market – and most likely by the very person from which you are buying the food.

So, celebrate British Food Fortnight in the best possible way – by buying produce from your next farmers’ market and enjoying the very best that Britain has to offer.

Today’s farmers’ market is at St Peter’s Garden Centre, at Norton, near Worcester, from 9.30am until 2pm.

Next weekend’s markets are in Victoria Square, Droitwich, from 9am until 2pm on Saturday, October 2, and in Angel Place, Worcester, from 9am until 3pm on Sunday, October 3.