There is no better way to take care of your planet, avoid excessive air miles, eat healthily and explore your local nature than by foraging, growing or acquiring seasonal vegetables and using them in your dishes. As the summer is drawing to a close, we approach the beautiful autumnal months where a wondrous medley of seasonal produce come to fruition.

The following are available throughout September in the UK, and most cross over into October too.

Vegetables

Aubergine, Beetroot, Parsnips, Onions, Peas, Potatoes, Radishes, Runner Beans, Courgettes and Marrows, Peppers, Mangetout, Leeks, Sweetcorn, Parsnips, Tomatoes, Broccoli, Squash (including Butternut), Brussel Sprouts, Cauliflower, Carrots, Cucumber, Chillies and the ever-useful Garlic!

Leaves

Rocket, Sorrel, Watercress, Samphire, Lettuce, Swiss Chard, Spring Greens, Kale, Kohlrabi, Celery, and Chicory.

Fruits

Blackberries, Raspberries, Strawberries, Pears, Plums and Damsons, Pumpkin and Rhubarb.

A lot of wild mushrooms are also appearing with frequency during the autumnal months, but make sure you consult the internet or a mushroom identifying manual…. or ask someone without “mush” room for any more knowledge on the subject before eating any wild mushrooms.

#1: Anti-Potato Poutine

Inspired by my recent move to Canada, I present to you a Canadian delicacy (the national dish in fact!) with a twist. I first sampled this dish from a Québécois friend and it is fantastic!

This recipe uses coloured carrots and parsnips, but you can also add beetroot, marrow or courgettes too. Less starchy vegetables such as these make a healthier alternative to the usual fried potatoes in traditional Poutine. The dish is usually made with the addition of cheese curds (giving it its name) but it also works great without, with mozzarella balls or with a vegan substitute instead! If you want you can also substitute the gravy sauce for a tomato-based sauce using seasonal garlic, and tomatoes.

Chouette!

 

Find recipe here.

#2: Butternut Squash Wellington

From one country’s traditional dish to another. A beautiful vegetarian variation of a Beef Wellington including butternut squash in the place of the meat with the optional additions of blue cheese and pecans.

Butternut squash is low in fat, and produces a substantial amount of fibre. It also contains potassium, which is good for bone health and vitamin B6 – helping to perfect the functioning of the nervous, and immune systems.

Find recipe here.

#3: Seasonal Fruit Crumble

Everyone has heard of fruit crumble; a common dessert in foodie pubs, especially in the apple and rhubarb. However, I like to experiment with different variations of fruit from my allotments, experimenting with what’s in season. A personal favourite of mine is the combination of pears and raspberries.

Pears are high in fibre and full of important beneficial antioxidants, while raspberries are full of fibre, manganese and are great for your skin. Easy to make, and cheap to source, what could be better than a brilliant crumble?

Find recipe here.

#4: Pumpkin Korroke

Another trip over the ocean for an Asian-inspired dish using seasonal pumpkin – or wait until October and make the most of your Halloween lantern! A relatively simple recipe, you can easily make these at home.

Pumpkin is scrumptious. Just 1 cup of cooked pumpkin contains more than 100% of a person’s daily needs of Vitamin A. Almost a forgotten superfood, it also contains considerable amounts of Vitamin C, Vitamin E, riboflavin, potassium, copper, and manganese, among others.

Find recipe here.

#5: Rhubarb Posset

Last but not least a dessert reminiscent of the fools (the dessert kind!), decorated in funny fruit faces, that I had growing up  but updated here for a more adult palette. Rhubarb Posset is a yummy seasonal alternative to the usual lemon posset.

Accompany with ginger biscuits for a tasty combination of flavours. You can definitely make these yourself and I’ve also heard that growing ginger requires only 3 things! “Little space, little resources, and little knowledge”… so is plant that anyone can grow.

Rhubarb itself has a marvellous minefield of health benefits! Some of these benefits include: fibre, protein, vitamin C, vitamin K, calcium, potassium, manganese and magnesium – the list is extensive!

Find recipe here. 

Benefit from exploring all the wonderful wild, and seasonal produces our country has to offer. Free food, a lovely walk, and delicious creations to be made. Spend a day getting back to nature’s kitchen, or simply enjoying your local markets. If you have any suggestions for yummy recipes, using seasonal vegetables, we’d love to know! Tweet us your pics at @revival_collect!