Seasonal food is not only great on our plates but it's good for the planet too.Knowing which fruit or veg is in season now could save you money, plus eating seasonal food will make your meals taste better too.When foods are in season, there's more of it, which means lots of supermarkets will have deals and offers on surplus organic food (opens in new tab).Bulk-buy fruit and veg when it's in season and freeze food (opens in new tab) before it becomes more expensive in later months.For example, when tomatoes are in season, make a batch of herby tomato pasta sauce (opens in new tab) and freeze in containers for pastas and soups.Eating seasonal vegetables or fruit grown in the UK is also good for the environment.Instead of eating produce flown in from around the world, we can eat seasonal food grown in the UK that has a much lower carbon footprint - which is more sustainable.So, if you’re wondering when you can start strawberry picking (opens in new tab) or when lamb is at its best, you've come to the right place.Take a look below to see what fruit and vegetables are in season each month and browse some of the recipes you could make with them too...Oranges and lemons are coming into season in January, as are root veg like parsnips and swedes.Salmon also makes its seasonal debut at the start of the year.Potatoes (main crop).Our favourite seasonal January recipes.Only the hardiest of veggies are around in February - the only newcomer is purple sprouting broccoli - but there's lots of lovely seafood in season.Keep the winter blues away with hearty recipes made with February's seasonal foods.Apples (Bramley) (end of season).Brussel sprouts (end of season).Mushrooms (wild) (end of season).Potatoes (main crop) (end of season).Purple sprouting broccoli (coming into season).Our favourite seasonal February recipes.Pan fried salmon with red chillies and parsley.In March, the weather (hopefully) warms up, getting you in the mood for lighter dishes with spinach, spring onions and watercress coming into season.Lemons (end of main season).Oranges (end of main season).Passion fruit (end of season).Spring onions (coming into season).Our favourite seasonal March recipes.Asparagus, burrata and prosciutto on toast.Enjoy early spring in April and the seasonal foods that come with it, the most well-known, of course, being lamb.Asparagus and apricots make their debut, and it's also the season for tuna and crab.Purple sprouting broccoli (end of season).Our favourite seasonal April recipes.A seasonal pea, bacon and parmesan risotto.May is the month when seasonal food gets really colourful, with peas, carrots and cherries coming into season, along with aubergines and rocket.The first of the new potatoes arrive, sardines and pollock are available too.Baked mackerel fillets with bean and onions.Summer really kicks off in June.It's the best month for broad beans, pak choi and courgettes, while strawberries, raspberries, blueberries and tomatoes have started to ripen.Haddock and mackerel also come into season.Artichokes (globe) (coming into season).Pak choi (in season end of June).Spinach (end of main season).Our favourite seasonal June recipes.An iced peaches fruit loaf.Berries are in season and blackberries make their first appearance, along with melon and peaches.Sweetcorn, broccoli, beetroot and courgettes come into season and seafood lovers can enjoy fresh, seasonal scallops.Fruits in season in July.Broccoli (in season from end of July).Potatoes (main crop) (coming into season).Spring onions (end of season).Turnips (summer season crop).Rabbit (main season begins).Our favourite July seasonal recipes.Roasted broccoli with breadcrumbs and pistachios.Mediterranean vegetables are everywhere in August, berries are still going strong, broccoli is abundant and nectarines come into season.There's lots of fish and seafood around too.Kiwi fruit (end of season).Potatoes (main crop).Our favourite August seasonal recipes.A classic plum tart.September marks the end of summer berries, but there's lots of other fruit like apples, plums, grapes, figs and pears.Pumpkin, squash, kale and leeks make their debut, lamb makes a comeback and it's the start of the mussels season.Apples (Bramley) (coming into season).Grapes (short season to October).Broad beans (in season until early Sep).Butternut squash (coming into season).Pak choi (end of season).Potatoes (main crop).Tuna (until end Sep).Our favourite seasonal September recipes.A creamy, wild mushroom soup.Autumn's still great for fruit and veg.It's the start of the season for wild mushrooms, cranberries and shallots, while squash and pumpkin are widely available.Oysters start their season and its turkey time too.Mushrooms (wild) (coming into season).Potatoes (main crop).Turnips (winter crop coming into season).Our favourite seasonal October recipes.Gordon Ramsay's brussels sprouts with pancetta.Root vegetables like swedes and parsnips sweeten in the November frost and as the festive season approaches, chestnuts, clementines and passion fruit are easy to come by.Passion fruit (coming into season).Artichokes (globe) (end of season).Brussels sprouts (in season from end of Nov).Butternut squash (end of season).Watercress (until early Nov).Our favourite seasonal November recipes.It's the season to be jolly in December as goose, duck and of course, turkey are in the shops.Cauliflower comes into season, as does sweet pomegranate, while hardy veggies like parsnip, swedes, turnips and sprouts are easy to find.Potatoes (main crop).Pollock (pollack) (until start of Dec).Our favourite seasonal December recipes.Whilst fruit and vegetables are known to be ‘in season’ during certain times of the year, there are other food groups which are unaffected by the seasons.Dairy products are available all year round and aren’t deemed seasonal foods.Milk, cream, eggs and butter are an example of this, with British bred cows and chickens producing their products from January right through to December.What are the benefits of eating seasonal food?There are a number of advantages to eating seasonal foods - benefiting your wallet, tastebuds and the environment at large.As a rule, fruits and vegetables are fresher and tastier when in season as they will have been harvested recently and grown locally.Products sourced outside of their season are often grown under managed conditions or other parts of the world, and it takes time (and a lot of distance) to transport them to local stores.This not only costs more, but also jeopardises the food’s quality and flavour.In contrast, seasonal vegetables will be cheaper to buy because they’ve been grown in the UK and won’t rack up huge travel costs.They’ll also taste superior as the time from being picked to appearing on your plate is considerably less.What’s more, buying seasonal food is also better for the environment.This is because their shorter journey to store will have a better carbon footprint than foods that have been transported from thousands of miles away. .

In Season: Cauliflower

METHOD Firstly remove the root of each cauliflower and break or cut into even sized florets. .

Seasonal food: cauliflower

The cauliflower is, depending on how you look at it, either an easy or very difficult vegetable to slot into a series on food in season - it's never unavailable, with varieties planted throughout the warmer months to ensure a year-round supply.All these three store nutrients for the developing flower head in the flesh just below the buds, but the cauliflower is the unopposed master of this technique and the curds, as the florets are known, end up packed full of vitamins and minerals.Unsurprisingly, Cypriots agree, but almost everywhere else credits the Arab world with first producing the cauliflower and then keeping its flame burning during the dark ages and subsequently reintroducing it to Europe.The English habit of shortening the name to caulis harks back (coincidentally, in all likelihood) to the very same word in Latin, meaning stem or stalk.All Year Round is a good performer, Walcheren Winter Pilgrim has a reputation for producing splendid, reliable heads, and if you have room for summer cauliflowers, Gypsy has an RHS Award of Garden Merit and looks great.Stripped of greenery the curd can be dismembered, washed and briefly boiled or steamed (the longer it's cooked, the stronger the telltale brassica smell and taste becomes).The cauli's receptiveness to spicier flavours like cumin, turmeric, chilli and ginger renders it invaluable in many dishes from the Indian subcontinent. .

What Fruits & Vegetables are in Season Right Now?

What Fruits & Vegetables are in Season Right Now?Whether it’s winter, spring, summer, or fall, we’ve got you covered!Here’s a produce list of fresh fruits and vegetables that are in season during each month.This seasonal ingredients list is generally based on produce available in the New York metropolitan area during their peak-season.This includes: New York, New Jersey, Connecticut, Pennsylvania, and their principal cities.For all other cities, please refer to the USDA Seasonal Produce Guide.January Apples.Dried beans.Winter squash February Beets.Dried beans.Winter squash March Apples.April Apples.Potatoes May Apples.Beet greens.Turnip greens June Apples.Mustard greens.Summer Squash.Swiss chard.July Apples.Mustard greens.Snap beans.Summer squash.Swiss chard.Zucchini August Apples.Mustard greens.Snap beans.Summer squash.Swiss chard.Winter squash.Zucchini September Apples.Brussels sprouts.Lima beans.Mustard greens.Snap beans.Summer squash.Swiss chard.Winter squash. .

Bay Area Seasonal Fruit & Vegetable Guide

Citrus (grapefruit, lemons, navel oranges, pomelos).Find seasonal fruits and vegetables at a local farmers market near you.Buying directly from farmers helps prevent waste in the delivery process.The fewer people handling the produce and the shorter distance it travels, the less likely fruits and vegetables are discarded along the way.Farmer's Market Finder - Interactive map - Ecology Center.Vegetables in season in the Bay Area (PDF) - Center for Urban Education and Sustainable Agriculture (CUESA).California produce in season - by month, Natural Resources Defense Council.Fresh loquats can sometimes be found in late spring and early summer at San Francisco farmers markets. .

Seasonal UK grown produce

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How to Cook With Cauliflower, In Season in August

A member of the brassica family, cauliflower is one of late summer and early fall's most versatile vegetables.Slice it thick and grill it like steak, roast it whole, or boil and purée it for a mash that will make you (almost) forget all about potatoes. .

Now in Season: Buying, Storing, and Preparing Cauliflower

Let us know in the comments below or upload your best cauliflower recipe to our app to share it with the Kitchen Stories community!Let’s get to know the healthy vegetable in more detail and show that it’s not only extremely versatile, but super tasty!In the field, this bud encloses a coat of outer bracts and thus ensures that the inside remains beautifully white.Thanks to its particularly mild taste, it has made it to the top of the cabbage family's popularity scale in many countries.The creamy white cabbage, however, has even more health benefits: With a modest 25 calories per 1/3 cup (100 g), the vegetable contains a lot of satiating fibre, minerals such as potassium, B vitamins, and vitamin C. In addition, when puréed or finely chopped, cauliflower produces oils that strengthen the immune system and combat bacteria and fungi in the body.As well as growing in Germany, large quantities of the delicious cabbage are grown around the European Union in England, Belgium, France, Spain, and Italy.To do this, remove the leaves and wrap the unwashed cabbage loosely in a paper bag or foil.You can also cut and wash the cauliflower and keep it stored in an airtight container in the fridge for up to a week.To do this, divide the cauliflower into florets, blanch in boiling salted water for about three minutes, cool in an ice bath, drain well, and store in plastic bags or containers in the freezer.This way you have up to one year of delicious cauliflower in stock for quick dishes like creamy soups or spicy curries.Basically, this means you can blanch, steam, roast, briefly stew, or fry quickly.Cauliflower can also be eaten raw, for example finely grated in a salad or as a crunchy crudité.The traditional European way of preparing cauliflower calls for béchamel sauce, breadcrumbs roasted in butter, or as a creamy, blended soup with cream and nutmeg, but the mild flavor of the cauliflower harmonizes well with just about any range of spices.And if you want to see what cauliflower has to offer in modern low carb cuisine, you can prepare it grated (raw or briefly fried) as an alternative to rice or couscous or make a pizza base from grated cauliflower and eggs. .

in season now: cauliflower + 5 ways to use it – mama eats plants

It’s so beautiful with its tightly packed, creamy florets and tender green leaves.Others members of the family: broccoli, brussels, arugula, bok choy, radish, turnips, collard greens, watercress and cabbage.When you cook it, it turns into this slightly sweet, creamy bank canvas to soak up really any flavors you want.At the market, choose cauliflower with nice dense florets, bright in color, heavy for its size, with fresh looking leaves.You may like to cut it up + store it in a bowl with a lid in the fridge to make it easy to grab and use later in the week.There’s even romanesco, an Italian broccoli-cauliflower-ish veggie that comes in a gorgeous natural fractal shape.I first tried cauliflower and squash together in a soup when I made a recipe from the lovely Loni Jane’s second ebook.It’s especially good with some crusty bread to dip or a dollop of quinoa and rice added when serving.1/2 a large kabocha or butternut or pie pumpkin, (or even sweet potato!While you wait for the veggies to soften, dry the chickpeas on a kitchen towel so they’re not soggy.Transfer soup to a blender, using a ladle and add the nutritional yeast, then purée till very smooth.Alternatively, add the yeast to the pot and blend with an immersion stick blender.I freeze in mason jars and then take on out in the morning, put it in the fridge during the day, and then heat it up at night for dinner.cauliflower “gnocchi” with pesto: this is such an easy trick I learned a long time ago from one of Kim Snyder’s cookbooks.Cut off the ends of the florets, reserving the stems for another use, so that you’re left with bite size roundish pieces.easy pasta with cauliflower + greens: this has a Sicilian flair with the raisins, vinegar, and chili flakes and it’s so yummy. .

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