News - How To Eat Summer Fruits And Vegetables In Winter?

It can be difficult to remember exactly when each variety of fruit and veg come into season, especially when we now import so much produce from all over the world so that we always have a massive variety available, such as pineapples and mangoes, which typically don’t grow well in our changeable UK climate! But why not help to celebrate British farmers by being ready to buy their produce when it is in optimum condition? Not only will this help to boost British businesses, but if everybody had the attitude of cooking using seasonal ingredients then our reliance on foreign imports will go down, therefore avoiding catastrophes like the great iceburg lettuce shortage of 2017… so let’s educate ourselves!

Summer time is when the best of British food comes into season! Between June and August, you will be able to find the freshest, ripest fruit and vegetables which include the following…

Fruit: Blueberries, Currants, Elderflowers, Plums, Raspberries, Strawberries and Tayberries (a cross between a blackberry and a red raspberry).

Vegetables: Aubergine, Beetroot, Broad Beans, Broccoli, Carrots, Courgettes, Cucumber, Fennel, Fresh Peas, Garlic, Green Beans, Lettuce and Salad Leaves, New Potatoes, Radishes, Rocket, Runner Beans, Salad Onions, Sorrel, Tomatoes and Watercress.

Why not make the most of these delicious, fresh ingredients by learning some new recipes that will instantly become family favourites and staples in your house?

Ingredients: fusilli pasta, pork sausages, garlic cloves, red chilli, fennel seeds, double cream, wholegrain mustard, grated parmesan and rocket leaves.

You can easily create this Italian-inspired meal at home, but using classic British ingredients! This delicious dish contains not one, not two, but three seasonal vegetables: fennel, rocket and garlic. Fennel and pork taste amazing together, with the creamy, mustard sauce giving it that cosy, home cooked feel. As long as you know how to boil pasta, then this should be a doddle!

If you want to save some of your fresh ingredients for use later in the year, or simply want to make them more tangy for use in making chutneys and side dishes, then pickling is the way forward. Pickling is the culinary art of placing your veg in an airtight pickling jar along with salted brine or vinegar, where is preserved and fermented until you want to eat it. However it’s not only veg that you can pickle; pickled fruit tastes fantastic when served with meat, examples being pickled apples and pork or pickled tomato on top of a beef burger.

Post time: May-05-2022 Other Blog