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Vegetables in Season

With growing concerns about 'food miles' and making food production more sustainable, there is a movement towards eating food which is grown locally appropriate to the season. So strawberries, for example should only be bought when they are available from local growers and not flown in from around the world as an all-year-round commodity. Before the advent of modern transport we survived on a great variety of fruit and vegetables at different times of the year and as the seasons progressed there were new foods to which one could look forward. Now every supermarket carries the same restricted list of foods shipped or flown in from different regions to fill their allotted space on the shelves.

Seasonality is the new trend in posh restaurants where the menu is based on quality ingredients that are in season. Many of the well-known 'celebrity' chefs extol the virtues of using fresh, locally sourced produce.

The table below gives a list of some produce and the month(s) in which they should be available, either when grown at home or from local suppliers in the British Isles. Most of the root crops are available throughout the winter either freshly lifted or from store, but local salad crops are not easily found unless they are grown under cover. This may mean some artificial heating, but many only require the shelter of an unheated glasshouse or polytunnel to extend the period of availability.

The importing of produce is not just because of local weather conditions. Labour costs can be so low in other regions that production abroad is cheaper, even with the added transport costs. So using local sources may be more expensive, but the environmental costs are not included in the equation.

There are many ways to keep the produce from the garden for later use, but they are not used as often now due to the time it takes to carry out the process. In bygone years techniques such as drying, pickling and bottling were used to provide food beyond its normal season. These processes involve changes to the flavour and texture, but freezing many of the fruit and vegetables does not affect them to a great deal and they can be kept for many months. Buying and home freezing produce when it is in season greatly extends the period of availability, although the cost and environmental effects of running a freezer may be a consideration.

MONTH FRUITS VEGETABLES
JANUARY

apples (stored),

pears,

chestnuts,

medlars,

walnuts,

filbert nuts.

artichoke (Jerusalem),

beet,

Brussels sprouts,

cabbage,

carrots,

celery,

endive,

garlic,

kale,

leeks,

onions,

parsnips,

peas (dried),

potatoes,

salisfy,

sea-kale,

swede,

turnips
FEBRUARY

apples (stored)

artichoke (Jerusalem),

beet,

broccoli (white and purple),

Brussels sprouts,

carrots,

celery,

endive,

garlic,

kale,

leeks,

ettuce,

mushrooms,

parsnips,

potatoes,

radish,

turnips,

winter savoury
MARCH

apples (stored),

forced strawberries

artichoke (Jerusalem),

beet,

broccoli,

Brussels sprouts,

cabbage,

carrots,

cresses,

endive,

garlic,

kale,

lettuces,

mint,

mushrooms,

onions (stored),

parsley,

parsnips,

potatoes,

rhubarb (forced),

Savoy cabbage,

sea kale (forced),

turnips
APRIL

apples (stored),

forced strawberries

asparagus,

broccoli,

cabbages,

cauliflowers,

carrots (new),

endive,

lettuce,

onions (stored),

parsnips,

potatoes,

rhubarb,

sea-kale,

turnips
MAY

forced strawberries,

stored apples

artichokes,

asparagus,

beetroot,

cabbage,

carrots,

celeriac,

endive,

fennel,

horseraddish,

leeks, lettuce,

mushrooms,

new potatoes,

rhubarb,

sea-kale,

spinach,

turnips
JUNE

currants,

strawberries,

gooseberries

Angelica,

artichokes,

asparagus,

beetroot,

beans ,

cabbage,

carrots,

cauliflowers,

celeriac,

endive,

herbs of all sorts,

leeks,

lettuce,

mustard and cress,

onions, peas,

potatoes,

radish,

rhubarb,

salad leaves of all sorts,

spinach,

turnips
JULY

cherries,

currants,

raspberries,

strawberries,

tomatoes

artichokes,

asparagus,

beans - broad & runner,

beetroot,

cabbages,

carrots,

cauliflowers,

celery,

chervil,

cucumbers,

endive,

French beans (end of month),

herbs,

lettuce,

mushrooms,

peas,

potatoes,

radish,

salad leaves,

salsify,

sorrel,

spinach,

turnips
AUGUST

Apples,

cherries,

currants,

gooseberries,

grapes,

melons,

plums,

raspberries

Artichokes,

beans - broad, French & runner, beetroot,

white beet,

carrots,

cauliflowers,

celery,

cucumbers,

endive,

pot herbs of all sorts,

leeks,

lettuce,

mushrooms,

onions,

peas,

potatoes,

radish,

salad leaves,

shalots,

spinach,

turnips
SEPTEMBER

apples,

cherries (Morella),

damsons,

figs,

filberts.

grapes,

hazel nuts,

walnuts,

medlars,

peaches,

pears,

plums,

quinces,

strawberries,

 

Artichokes,

Jerusalem artichokes,

beans (French and scarlet),

cabbages,

carrots,

cauliflowers,

celery,

cucumbers,

endive,

herbs of all sorts,

leeks,

lettuces,

mushrooms,

onions,

parsnips, peas,

potatoes,

radishes,

salad of all sorts, shalots,

turnips.
OCTOBER

Apples,

bullaces,

damsons,

late figs,

almonds,

filberts,

hazel nuts,

walnuts,

grapes,

medlars,

peaches,

pears,

quinces,

services,

walnuts.

Artichokes,

Jerusalem artichokes,

broccoli,

cabbages,

cauliflowers,

celery, endive,

herbs of all sorts,

leeks,

onions,

parsnips,

peas,

potatoes,

radishes,

salad,

salsify,

savoys,

shallots,

spinach (winter),

tomatoes,

truffles,

turnips.

NOVEMBER

Almonds,

apples,

bullaces,

chestnuts,

hazel nuts,

walnuts,

filberts,

grapes,

medlars,

pears.

Jerusalem artichokes,

beet root,

broccoli,

cabbages,

cardoons, carrots,

celery,

chervil,

endive,

herbs of all sorts,

leeks,

lettuces,

onions,

parsnips,

potatoes,

salad,

salsify,

Savoys,

shallots,

spinach,

tomatoes,

turnips.

DECEMBER

Almonds,

apples,

chestnuts,

hazel nuts,

walnuts,

filberts,

pears

Jerusalem artichokes,

beet root,

borecole,

white and purple broccoli,

cabbages,

cardoons,

carrots,

celery,

endive,

herbs of all sorts,

leeks,

lettuces,

onions,

parsnips,

potatoes,

salad,

Savoys,

salsify,

skirrets,

shallots,

spinach,

truffles,

turnips,