What’s in season?

November 2007
Apples, beetroot, brussel sprouts, cabbage, calabrese, carrots, cauliflower, celeriac, celery, garlic, leeks, mushrooms, onions, spring onions, parsnips, peppers, plums, pears, main crop potatoes, pumpkins, quince, spinach, swede and turnip.

December 2007
Apples, brussel sprouts, green cabbage, red cabbage, carrots, celeriac, celery, garlic, curly kale, leeks, mushrooms, onions, spring onions, parsnips, main crop potatoes, swede and turnip.

UK produce is now dwindling, so make the most of what’s available. Try not to get stuck in a rut when you’re buying veg: we find that many people go for the easy option - buying peppers and tomatoes in Autumn and Winter whilst eschewing swedes, turnips and parsnips. Imagine that you’re a small holder trying to live self sufficiently, having no choice but to eat seasonally. It can be liberating, as you’re freeing yourself from buying what other people want you to
buy. Need some inspiration? We find the Women's Food and Farming Union website particularly good for information and recipes.

And how about a seasonal recipe to round things off?

Gratin of British Sprouts
Ingredients
1 clove of garlic
butter to grease a flat oven proof dish
1 lb (450g) of cooked sprouts
5-10 fl oz (150-300 ml) of double cream
salt and pepper
a handful of stale breadcrumbs
2 tablespoons of grated cheese

Method
Preheat the oven to gas mark 6/200°C. Rub the garlic into the greased, oven proof dish. Bring the cream to scalding point (just short of bolling point). Place the sprouts in the dish and season. Pour the cream over the sprouts and then sprinkle with the breadcrumbs and then the cheese. Grill for 20-25 minutes in the oven or until crusty and brown.

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