My usual monthly list of seasonal food that I steal from a free copy of The River Cottage Seasonal Food Guide that Butters gave me. Everything is in abundance and cheap now, whether it be familiar or usual, so now’s the time to start buying or harvesting and preserving, whether it be freezing, making jam or pickling.
Look out for…
Vegetables: globe artichokes, aubergines, beetroot, brtoad beans, broccoli, cabbages, carrots, cauliflower, chard, courgettes, cucumber, fennel, French beans, garlic, kohlrabi, lamb’s lettuce, onions, pak choi, peas, potatoes, puslane, radishes, rocket, runner beans, salsify, samphire, sorrel, spinach, sweetcorn, tomatoes, watercress.
Fruit: apples, apricots, blackberries, blackcurrants, blueberries, loganberries, melons, peaches and nectarines, plums, raspberries, red and white currants, worcesterberries
Wild greens and herbs: horseradish, marsh samphire, wild fennel
Wild flowers and fruits: bilberries, blackberries, bullace, damsons, wild strawberries
Fungi and nuts: ceps, chanterelles, chicken of the woods, field mushrooms, hazelnuts, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy inkcap, summer truffles
Fish and shellfish: black bream, crab, signal crayfish, lobster, mackerel, Pollack, prawns, scallops, sea bass squid, trout
Game: rabbit, woodpigeon