Broccoli
Broccoli, a member of the Brassica family is available all year round but in season from end of July until October. Broccoli is at its best when blanched as it keeps its colour and bite. It is an excellent source of Vitamin A and C as well as folic acid and fibre. Loose broccoli will last longer than pre-wrapped. Works well in stir fry’s, blanch and refresh first and add at the last minute.
Did you know?
Broccoli stalks can also be eaten raw and can add flavour and bite to salads.
Our recipe tip: Cauliflower & Broccoli with a Crunchy Crust
Apples
Apples are one of the most widely grown tree fruits. There are over 7,500 varieties but only about 12 been stocked in supermarkets. The difference between cooking and eating apples is that the latter is more tart in flavour as a result of higher levels of malic acid. Apples are a good source of vitamins A and C, as well as fibre and are at their best from September to November.
Did you know?
To avoid getting brown, brush with some lemon juice an alternative to keeping them in a bowl of water.
Our recipe tip: Apple & raddish slaw
Potatoes
New potatoes are in season earlier than the main crop which is at its best from September to November. Potatoes as early back on the 1700’s began to replace wheat as the most important crop. They are a good source of Vitamin C, thiamin, Vitamin B6 and folic acid. Most of their vitamins are contained in or just below the skin, so scrubbing as oppose to peeling will help them contain their nutrients.
Did you know?
You should only wash potatoes right before you use them as it shortens their storage life.
Our recipe tip: Beef and vegetable casserole
Blackberry
This soft fruit is popular for use in desserts, jams, seedless jelly, and sometimes wine. It is often mixed with apples for pies and crumbles. Blackberries contain a lot of vitamin C, calcium and a lot of roughage. Which promote your digestion and saturation. The leaves of the blackberry plant are suitable for a tasty tea. This helps against flu and colds. Blackberries also contain the most carotenes compared to other berry fruits.
Did you know?
It is a widespread and well known group of over 375 species.
Our recipe tip: Blackberry and apple flapjack crumble
