Vegetables
Potato - King Edward, Maris Piper & Red Romano great for winter dishes.
Sweet Potato - Try as an alternative to regular potatoes, when cooked scoop out the flesh & mash with cream, herbs & seasoning & then divide between the skins.
Leeks - Perfect this time of year. Steam lightly & shred for an unusual salad.
Pumpkins & Squash - Still young & tender & need very little cooking.
Turnip - Juicy & sweet requiring minimal cooking. Don't buy a turnip or swede that looks faded, marked or carries a slight stench.
Parsnip - Still tender & small this time of year.
Carrots - When possible buy carrots in bunches with their feathery heads for a nicer taste.
Brussel Sprouts - The smaller & greener the better, they are more difficult to prepare but taste much sweeter. Don't overcook, keep firm & dark green when served.
Aubergine & Courgettes - Make ratatouille while these two vegetables are still sweet & freeze for winter pasta dishes or try with grilled chops.
Beetroot & Red Cabbage - Taste great as hot vegetables with baked ham or roast pork.
Brocolli - Full of bite in November, needs very little cooking & is best steamed.
Curly Kale - An acquired taste & needs plenty of cooking. Remove the tough stems, shred the leaves & steam, sir-fry or boil.
French & Runner Beans - Broad beans, dwarf French beans & Scarlet runners will be available before the end of June.
Sugarsnap & Mangetout Peas - At their best from September for soup made with onion & vegetable stock or pureed with bacon.
Summer Cabbage, Cauliflower & Calabrese - Summer cabbage coming to a close but still makes a good coleslaw with new season carrots. Cauliflower & Calabrese also fading by the end of Ovtober.
Fennel - Delicious braised or sliced thinly into salads. At its best until October & great for a tangy winter salad.
Celariac - makes a great soup but choose one that has a smooth surface to avoid wastage. Slice & cook in butter with a sprinkling of herbs.
Sweetcorn - Tastes delicious this time of year.
Garlic - The best time to stock up on dried garlic. Harvested from August to September, the best heads are plump, fat & firm wrapped in a papery skin.
Tomato (Cherry, Vine, Plum, Beef, Classic) - Cherry tomato ideal for pizza toppings, lunch boxes, stir fries, kebabs & green salads. Vine tomato ideal for juices, soups & roasting with herbs, never mix lettuce or cucumber as greens will become soggy. Plum tomato ideal for lasagne, moussaka, stews, soups, & kebabs. Beef tomato ideal for stuffing, sauces, stews & soups. Classic tomato ideal for sandwiches & salads.
Wild Mushrooms - Ceps are delicious fried with olive oil & shallots or added to a pheasant stew. Chanterelles are great when cooked with scrambled eggs or fried potatoes.
Orka - Pick the smallest & greenest to cook with chopped tomatoes & rice.
