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Now is the season for leafy green vegetables and roots: beetroots, brussels tops, cabbages of all colours, carrots, celeriac, greens, kale, parsnips, pumpkins and squashes all go well with those autumn hotpots and roasts.
British apples and pears are still in abundance, along with walnuts and chestnuts. Sloes should be picked after the first frost.
Game is also at its very best: low-fat, richly flavoured and as free-range as it comes.
Fruit & Nuts
Apples, Chestnuts, Pears, Quinces, Raspberries, Rosehips, Sloes, Walnuts
Vegetables & Herbs
Beetroot, Brussels Tops, Cabbages, Carrots, Celeriac, Celery, Chard, Chicory, Endive, Greens, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Lettuce, Onions, Parsnips, Potatoes, Salsify, Squash, Swede, Turnips, Watercress
Fungi
Hedgehog Fungus, Horse Mushroom, Oyster Mushrom, Wood Blewit
Meat & Game
Goose, Grouse, Hare, Partridge, Pheasant, Rabbit, Wood Pigeon
Fish
Cod, Crab, Lobster, Mackerel, Mussels, Native Oysters, Prawns, Rock Oysters, Scallops, Sea Bass, Sprats, Squid, Whiting
silvernutmeg Seasonal Food Guide
Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles. Each month, silvernutmeg.com brings you a guide to what's in season. The emphasis is on fresh and locally produced (i.e. British) food, including wild herbs and game.
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