This is the second in our new series of seasonal produce and we’ve noticed that it isn’t that much different to July – the summer harvest is still here! There’s lots of different fruit and vegetables to choose from. So get out and try a few before the evenings start to draw in.
This is what you should be looking out for from your local grocer, fishmonger and butcher through August.
What’s in season throughout August?
Fruit & veg
Fish & seafood
Wild sea bass
Meat & game
Salt marsh lamb
Not everyone’s favourite vegetable but works well with so many ingredients, don’t forget when preparing it needs to be cooked straight away to avoid spoiling.
Deep fry or pan fry in olive oil and top with garlic and parsley, perfect finger food.
Perfect match: Tastes delicious with pesto and goats cheese.
Aubergine towers – Cut the aubergine into slices, griddle and leave to cool. Build a tower by layering the aubergine slices with goats cheese and pesto. A lovely summer starter, or serve with a salad for an alfresco lunch.
Another underused ingredient which makes it very good value from you local butcher and is also a very sustainable. Tastes similar to chicken.
Perfect match: Works well with spices and marinades.
Marinade in lime juice, tikka spice and yogurt for 24 hours and char-grill on the barbecue.
Top tip: If you are worried about staining ue golden beetroot. You still get the flavour without any of the stain. Or try using different colours to brighten up a beetroot salad.
Don’t try to prepare in water to save staining your hands as this will loose all the delicious flavour.
Perfect match: Smoked fish and cured meats. Goats cheese and nuts.
Top tip: Try adding to beetroot to humus for a summer treat.
Samphire is an edible plant which can be foraged along the estuary shoreline. If you don’t fancy foraging you can buy it from your local fish monger. It has a slightly bitter lemony tang and is full of iron.
Top tip: Pickle it or flash fry it in butter. Eat raw but wash well or blanche.
The globe is totally different to a Jerusalem artichoke. The globe artichoke is closely related to the sunflower whilst the Jerusalem artichoke is a tuber, more like a carrot or potato.
Nutritiously difficult to prepare the globe artichoke needs to rubbed in lemon juice to prevent spoiling. Remove the tough outer leaves, peel the fibrous stem, cut off the top and spoon out the choke.
Perfect match: Work well with fish and have a slightly meaty flavour. Chargrill and serve with prosciutto (air dried, cured ham).
Readily available and reasonably priced.
We think seasonality is really important for sustainability and great tasting food. Each month we are going to be putting together a series of hints and tips, maybe a few recipes, focusing around what you should be cooking and eating in that month. Check out July’s hints and tips.