Eat With The Seasons
As the end of summer approaches, it’s time to celebrate the last long days of August and look ahead to the arrival of autumn with September and October on the horizon. One of the many pleasures of summer is the abundance of fresh, seasonal food that can be enjoyed whatever the weather. For this month’s edition of the journal, we wanted to look ahead with a view of continuing to eat with the seasons, and share some of the recipes we’ve found along the way. Long associated with harvest, the coming months provide an opportunity to embrace comforting recipes that are not only delicious and natural, but provide a welcome dose of warmth as the temperature starts to drop after an incredible British summer.
With the bank holiday coming up, there’s still plenty of time to make the most of the summer season. From berries straight from the hedgerows to green salad including broad beans, spinach and the subtle flavour of spring onions, the seasonal produce of August celebrates the importance of taste with a combination of sweet stone fruit and an array of vegetables, fresh from the earth. A simple recipe that makes the most of the season is Canelle Vanille’s bruschetta, combining English peas and broad beans with Italian burrata and thick sourdough toast.
1pound English peas in their pods
1 pound favas in their pods
Salt & Black pepper
4 slices thick sourdough bread (I have been making my own GF sourdough… stay tuned!)
1/4 cup olive oil
8 ounces burrata, drained and torn into pieces
1/4 cup radish microgreens
And for dessert, why not indulge in the incredible Cherry & Almond Meringue Butter Cake from The Kitchen Mccabe.
Signaling the start of a new season, September sees the last of the blackberries with the arrival of comforting vegetables, from butternut squash in the classic colours of autumn, to carrots, leeks and apples perfect for a crumble. As the air feels a little cooler, vegetables are enjoyed roasted rather than raw and comfort food is back on the menu. A seasonal take on the traditional lasagne, Half Baked Harvest combines butternut squash and sun dried tomatoes with four varieties of cheese and layers of pasta for a decadent dinner.
4 cups butternut squash, cubed (about 1 medium squash)
2 tablespoons extra virgin olive oil
1 tablespoon honey
Salt and pepper
6 tablespoons butter
2 cloves garlic, minced or grated
1 tablespoon fresh sage, chopped
1 tsp dried basil
1/4 cup flour
3 1/2 cups whole milk
1/4 teaspoon fresh grated nutmeg
1 cup shredded fontina cheese
1 cup parmesan cheese, grated
2 cups whole milk ricotta
2 cups shredded provolone
1 jar oil packed sun-dried tomatoes, oil drained and chopped
1 box no-boil lasagne noodles
2 tablespoons toasted pine nuts
To explore the sweeter side of September, try the delicious Plum, Pistachio & Lemon Cake from The Brick Kitchen.
With Halloween falling at the end of the month, October is pumpkin season and offers plenty of opportunity to enjoy cooking as much as carving. Alongside a huge variety of pumpkins to choose from, the seasonal produce of October includes root vegetables such as carrots and parsnips, as well as quince, elderberries, truffles and the first chestnuts falling from the trees. Rich and comforting, the Pumpkin-Coconut Soup from Our Food Stories pairs the humble pumpkin with creamy coconut milk and a range of spices, from turmeric and ginger to chilli. The result is a soup that is guaranteed to warm you up!
500g hokkaido pumpkin (after you deseeded it)
1 smaller leek
1 small piece celeriac
1 smaller fennel
1 piece ginger
1 piece turmeric, or 1 tsp ground turmeric (optional)
1-2 dried chili peppers 1,5 tsp sweet pepper powder
1,5 tsp curry
1 pinch nutmeg
700ml vegetable broth 200ml coconut milk
250g brown rice
1 tbsp coconut oil (or a vegetable oil)
salt & pepper
Looking for a showstopping dessert to see in October? Look no further than the Quince Cheesecake with Meringue from Our Food Stories.