Harvest time is typically the busiest and most exciting time of year for farmers. Autumn also brings the new season’s fruits and vegetables.
As well as figs, plums and damsons there are blackberries both commercially grown or to forage – you could substitute blackberries for raspberries in the recipe for raspberry vinegar in these pages see SWEET RASPBERRY VINEGAR
Sweet apples, to eat as they are and tart apples for cooking, are widely available. There are, apparently, 7,000 different varieties of apple grown worldwide, 2,500 of them in the UK. Look for them particularly at farmer’s markets, farm shops and in fruit and vegetable box schemes. There are some lovely names: Egremont Russet, Cox’s Orange Pippin, Christmas Pippin, and, for cooking, Peasgood Nonsuch, an excellent cooking apple sweeter than the more common Bramley, so less sugar is needed; also, Howgate Wonder, a lovely cooking apple that keeps its shape when cooked.
Also, pears, fewer varieties but lots of uses even for under-ripe ones. Eat ripe pears just as they are or with cheese, or in salads with cheese, especially blue cheeses. Or cook them, as a pudding, baked or poached, or in cake, chutney or spiced and pickled.
Read more about varieties of apples and pears at www.ringdenfarm.co.uk and britishapplesandpears.co.uk
There are lots of main crop potatoes – look out for varieties specifically for roast or mash for example. Also, butternut squash, leeks, parsnips, salad leaves, kale and wild mushrooms are just a few examples of what is available now.
Seasonal and sustainable fish too and in particular, crab, clams, mussels, wild sea bass, turbot, haddock, halibut, hake and herring.
There are plenty of UK ethically and responsibly produced chickens as well as beef, lamb, and game; partridge, pheasant, rabbit, and venison.
In addition to all this, look out particularly for horseradish root to peel and grate into cream to make a sauce for beef. Also, consider using the last of any summer herbs grown outside to make a simple pesto to add to soups or stews for an easy “green addition” to balance a meal. Or use the herbs to make a salsa verde or herb mayonnaise to eat with simply cooked fish.
In case you didn’t know already: –
Sherbhert champions local and seasonal produce, not least because it is fresh and delicious but also because:
- It reduces the energy needed to grow and transport food
- It avoids the premium paid for food that is scarcer and has travelled long distance
- It supports local economies (even more important now)
- It connects us with nature
- It reduces food packaging waste
- It is value for money
If you are interested or confused about food and what to eat or not eat, do read “Food Rules” by Michael Pollan. This easy to follow book of simple food rules makes so much sense and it’s a short read.
