Favourite seasonal foods and recipes?
I had a fabulous time at the Organic fruit and vegetable stall on the market yesterday - so much is in season in the UK at the moment. I got Marjorie's Seedling plums, and Bramley's Seedling cooking apples, green celery, spring onions, the first green maincrop onions of the year (and they are massive!), curly green kale, new seasons maincrop carrots ... and chestnut and oyster mushrooms, which are pretty much non-seasonal I suppose :-)
We are picking blackberries in our garden, too.
My favourite seasonal dish, hands down, is spiced blackberry and apple crumble, the topping made half-and half with rolled oats.
What's in season where you live? What is your favourite seasonal recipe?
We are picking blackberries in our garden, too.
My favourite seasonal dish, hands down, is spiced blackberry and apple crumble, the topping made half-and half with rolled oats.
What's in season where you live? What is your favourite seasonal recipe?
Discussion started by treaclemine , on 1389 days ago
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I love to eat a lot of soups and stews at this time of year - it's gotten really cold here in Ireland this past week. On Thursday I made a lovely bean and cabbage stew with onions, peppers, courgettes, a whole small January King cabbage, some tinned tomatoes and cooked beans. It was delicious!
Hi,
We have lots of squash (pumpkin, potimarron and butternut squash) at the moment. Also for the first time we have found organic French sweet potatoes at our market (usually they come from overseas, and we do try to buy as locally as we can). This tagine recipe is the most popular on our blog ( http://www.vegetarianandveganfrance.com) and also features in our recipe book. You can substitute pumpkin or other squashes for the sweet potato - it works just as well.
Serves 4-6
1 large onion
4 cloves of garlic (crushed or sliced – it is stronger if you crush it)
1 sweet potato
3 Large carrots
1 orange (or red) pepper
150g red lentils
100g dried apricots
500ml passata or 1 large tin of tomatoes
1 tbsp harissa
1 veg stock cube
250mls water
½ tps turmeric
2 tps dried mixed herbs
½ tsp ground cumin
400g tin chickpeas
A glug of olive oilChop all the vegetables chunkily. Rinse the red lentils well.
Fry the onions in olive oil until soft but not brown. Stir in the garlic and cook for a further minute.
Add passata/tomatoes and the stock cube and water.
Add lentils, carrots and herbs and spices and harissa.
Bring to boil, stirring so lentils don’t stick. Simmer for 5 minutes then add sweet potato and apricots.
Simmer for a further 5-10 minutes, add more water if becomes too sticky – should have consistency of a stew.
Add chickpeas and pepper.
Simmer until lentils and vegetables are cooked (approximately 15 minutes). Adjust seasoning to taste.
Serve with couscous and a large glass of your favourite wine!
You can see a picture of the dish here: http://vegetarianandveganfrance.com/2009/03/12/moroccan-tagine-recipe/
We have lots of squash (pumpkin, potimarron and butternut squash) at the moment. Also for the first time we have found organic French sweet potatoes at our market (usually they come from overseas, and we do try to buy as locally as we can). This tagine recipe is the most popular on our blog ( http://www.vegetarianandveganfrance.com) and also features in our recipe book. You can substitute pumpkin or other squashes for the sweet potato - it works just as well.
Serves 4-6
1 large onion
4 cloves of garlic (crushed or sliced – it is stronger if you crush it)
1 sweet potato
3 Large carrots
1 orange (or red) pepper
150g red lentils
100g dried apricots
500ml passata or 1 large tin of tomatoes
1 tbsp harissa
1 veg stock cube
250mls water
½ tps turmeric
2 tps dried mixed herbs
½ tsp ground cumin
400g tin chickpeas
A glug of olive oilChop all the vegetables chunkily. Rinse the red lentils well.
Fry the onions in olive oil until soft but not brown. Stir in the garlic and cook for a further minute.
Add passata/tomatoes and the stock cube and water.
Add lentils, carrots and herbs and spices and harissa.
Bring to boil, stirring so lentils don’t stick. Simmer for 5 minutes then add sweet potato and apricots.
Simmer for a further 5-10 minutes, add more water if becomes too sticky – should have consistency of a stew.
Add chickpeas and pepper.
Simmer until lentils and vegetables are cooked (approximately 15 minutes). Adjust seasoning to taste.
Serve with couscous and a large glass of your favourite wine!
You can see a picture of the dish here: http://vegetarianandveganfrance.com/2009/03/12/moroccan-tagine-recipe/
