The Platform

Sunday 1st September 2019

Find out what is in season this month

Eating seasonally is great for you and even better for the environment. Following their natural life cycle, fruits and vegetables have more nutrients and active substances, along with more intense taste. Furthermore, eating seasonally cuts down on food miles and the energy required to produce the food. Here’s what to be eating in September.

Vegetables: artichoke, aubergine, beetroot, broccoli, butternut squash, carrots, celeriac, celery, chillies, courgettes, cucumber, fennel, french beans, garlic, horseradish, kale, kohlrabi, leeks, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peppers, potatoes (maincrop), pumpkin, radishes, rocket, runner beans, shallots, spring onions, sweetcorn, tomatoes, turnips, watercress, wild mushrooms

Herbs: chestnuts, chives, cob nuts, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, thyme

Fruit: apples, bilberries, blackberries, damsons, elderberries, figs [i], grapes [i], medlar, melons [i], nectarines [i], peaches [i], pears, plums, raspberries, redcurrants

Meat: beef, duck, grouse, guinea fowl, hare, lamb, mallard, pheasant, rabbit, turkey, venison, wood pigeon

Fish: clams, cod, coley, crab, dab, dover sole, grey mullet, haddock, halibut, hake, herring, lemon sole, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollack, prawns, red mullet, sea bass (wild), sea bream, shrimp, squid, turbot, whelks, winkles

BBC Food has a whole page of seasonal recipe suggestions here.

In my opinion, aubergine is a highly underrated and versatile vegetable. Check out this recipe for Aubergine Satay Skewers. It’s a quick but delicious!

 [i] Indicates seasonally imported produce

Source: EatTheSeasons

Back to all posts