Eating the Seasons
OK, so you’ve grown fabulous Purple Sprouting, your Parsnips are to die for, your Potatoes are, frankly, better than anything you’ve ever tasted before and your tomatoes are plumper, juicier and sweeter than the best tomatoes money can buy, but what do you do with them now? Of course, you can boil or steam that purple sprouting and use it as a veg, you can roast your parsnips, (with a little honey and wholegrain mustard?), you make the most perfect dauphinoise potatoes and you can add those tomatoes to a salad, but what else can you do?
Well, actually, quite a lot! Each month, we aimed to publish at least one seasonal recipe here that is something different that you might like to do with a vegetable that you’ve grown. The majority of the recipes here are suitable for vegetarians, (being largely comprised of vegetables), but the odd one may include fish or meat. We published at least one recipe per month for two years, although we did stop at that point as we were running out of ideas!
Here we go:
- November 2016 – Pumpkin Squares
- November 2016 – Creamy Parsnip and Apple Soup
- November 2016 – Poached pears in red wine
- October 2016 – Mango and corn salad with Pomegranate dressing
- October 2016 – Leek and Pepper Curry
- October 2016 – Blackberry and Apple Cobbler
- September 2016 – Tarte aux Pommes
- September 2016 – Aubergine rolls with goat’s cheese, dates and bacon
- September 2016 – Roasted butternut squash and sage risotto with pinenuts
- August 2016 – Strawberry and Prosecco Ice Lollies
- August 2016 – Roast Turnip with Parmesan and Thyme
- August 2016 – Broad Bean and Chicken Pilaf
- July 2016 – Rhubarb, Redcurrant and Ginger Chutney
- July 2016 – Pickled Cucumber
- July 2016 – Sugar Snap Pea Stir-Fry Recipe