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Welcome to: best in season, October... This is the month to preserve fruit and vegetables. Jams, jellies, chutneys and pickles are good way to use up the previous months harvest. October sees the first of the winter festivals in the form of Halloween, just as our thoughts turn to hearty stews and pot roasts. Vegetables in season are: aubergines, avocadoes, beetroots, broccoli, Brussels sprouts, cabbages, carrots, cauliflowers, celeriac, celery, chanterelle, Chinese leaves, courgettes, fennel, garlic, globe artichokes, green beans, kohlrabi, leeks, marrows, onions, parsnips, peppers, potatoes, pumpkins, swede, sweetcorn, sweet potatoes, truffles and turnips. Fruits in season are: apples, blackberries, crab apples, cranberries, damsons, dates, elderberries, figs, grapes, hazelnuts, mangos, medlars, pears, pomegranates, quinces, rowan berries, Satsuma’s, sloes and walnuts. Seafood’s in season are: carp, cod, coley, conger eel, Dover sole, eel, grey mullet, haddock, halibut, herring, mussels, oysters, pilchards, plaice, prawns, sea bass, sea bream, shrimps, skate, sprats, squid and turbot. Meats in season are: duck, goose, guinea fowl, hare, partridge, pheasant, pigeon, rabbit and venison.
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