Already October (say that every month) good things are happening in both hemispheres these days. Fall is great for apples and root veggies and spring is great for- well tons of things! Click the links if you want recipes for those ingredients. Don’t forget, eating what’s in season makes sense in many ways. It tastes way better (summer tomatoes? mm), it’s cheaper and it’s better for the environment because it hasn’t traveled from as far and been stored for as long.
Any kind of pumpkin/squash are really great right now. If you’re carving some up for halloween, don’t forget to use the innards – and seeds! Artichokes, bell peppers, beets and beet greens, broccolini, cauliflower, carrots, corn, eggplant, fennel, garlic, leeks, parsnip, radishes, spinach, sweet potatoes and regular potatoes are all in season.
Some great fruits and nuts are also in season in fall, almonds are sweet and ripe now. Of course apples are generally amazing right now – going nuts making pies and sauce in our house. Also great now are cranberries, limes, pears, plums, pomegranate and the last of summer tomatoes.
Lamb, rabbit and venison are all good and if you’re wanting seafood, try some mussels.
With veggies, Europe is similar to North America at this time. Try artichokes, aubergine, beetroot, broccoli, courgettes, fennel, garlic, horseradish, kale, kohlrabi, leeks, sweetcorn, watercress and again any root vegetable, like turnips and carrots and potatoes, as well as squash and pumpkins.
If it’s fruits and nuts you’re after, you can’t go past apples right now – crisp and delicious. Chestnuts and walnuts are ready. Also bilberries, blackberries, elderberries, figs, medlars, pears, quince, tomatoes.
If you’re not sure what a medlar looks like – here’s a picture. They are lovely fruits, kind of a cross between a pear and a hawthorn. Or like an apple rosehip. They’re picked when they’re hard and green, but aren’t edible until they’ve become half rotten or ‘bletted’, when they turn brown and soft. Harvested medlars are stored in sawdust or bran in a cool, dark place until they’re suitably bletted and have developed an aromatic flavour. Gross hey??!! I’ve only tried them in jelly’s which seems to be their most common use.
Great meats in the UK and surrounds will be guinea fowl, lamb, venison, rabbit and partridge (if you can get some). Fish like brill, mackerel, turbot and sea bass are all wonderful now, as are the crabs and mussels.
Australia and surrounds
Down south we have some great fruits coming into season, spring really is a lovely month always. Bananas (hopefully this season is plentiful – otherwise pass on these as they’ll still be expensive). Citrus are all getting good now, especially grapefruits.
Tropical beauties like mangoes, passionfruit, pineapple and pawpaw. As well as some early berries – strawberries and blueberries are also in season.
Try cooking with asparagus, broccoli, cucumber, chinese greens, gai lan (chinese broccoli), green beans and broad beans, hass avocados, kaffir lime leaves, onions, peas and silverbeet.
Australia always has wonderful seafood (although all fishing needs to be more environmentally responsible/sustainable). It is lovely to eat fish outside on the balcony on a spring evening so try coral trout, spanner crab, scallops, flathead, flounder, ocean trout, King George whiting, redfish and prawns.