Seasonal food is important for extra freshness, value and flavour, find out ‘what’s in season’ this month and how to make the most of seasonal flavours from our Farm shop.
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties with tightly packed leaves, to cauliflower, broccoli, Brussels sprouts as well as pak choi, popular in Asian cookery. The round, crinkle-leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. The flavour of cabbage varies from type to type, ranging from savoury to gently sweet, but one thing they all have in common is a rank smell if overcooked, so brief cooking is key.
Shiny and brown in colour with a thick long sharp casing with needle-like spikes (burrs) and usually two to four nuts per casing. Unlike other nuts, chestnuts have a high starch and water content but are low in protein and fat levels. They’ve never been popular in British kitchens as in Continental ones, but they are a versatile and flavourful store-cupboard ingredient. Chestnuts are available fresh, roasted, ground, dried, puréed or vacuum-packed perfect for stuffing and puree’s.
The carrot is a member of the parsley family and is related to the parsnip, celery and fennel. Eaten raw or briefly cooked, carrots are an excellent source of vitamin A, carotene and potassium. Choose firm carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are more tender than large ones and need very little cooking.
The Brussels sprout is a member of the Gemmifera Group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages, popular this time of year. Add flavour cooking either boiled, roasted with panchetta or shredded into a winter salad they can be delicious.
The lean, gamey meat of a brace of pheasant, makes for a tasty autumnal treat when cooked with bacon and buttered mash, or delicious roasted or poached, strip the meat from the carcass and make warming strews, and casseroles, a very lean and in-expensive meat.
It has a flavor reminiscent of beef, but is rich fine and lean in texture.. Our venison is sourced locally, this delicious red meat is low in fat and full of flavour and has become popular in our butchery counter. Minced, cubed or steak cuts, make a hearty full flavoured dish, with a deep game flavour the perfect Autumn Dish!
Although not native to this country, tangerines are very popular this time of year. These easy peel varieties are high in vitimin C and add colour to any fruit bowl or dessert, make jams, jellies and tarts or even add to your favouite salad for that extra zing!
Delicious, juicy and jewel-like, pomegranate seeds are packed with vitamins, minerals and fibre as well as vitamins A, C, some B vitamins and minerals such as calcium, potassium and iron. When choosing a pomegranate, look for those with unblemished, shiny skins and which feel heavy for their size, as these are often the juiciest.