Eating for the seasons

Eating for the seasons; Autumn & Winter

Eating fresh, seasonal produce has many benefits. Not only is it more cost effective to purchase products that are in season, but you also tend to find better quality and fuller flavour in freshly harvested vegetables. Our simple guide of what to buy and when will help you get the most out of your meals.

Some vegetables, like the cabbage and pak choi, are perennial, which means they are in season all year round, while others only naturally survive under certain weather conditions. This is why fruit and veg are generally categorised into warm season and cool season crops.

As we transition into autumn and winter we naturally begin craving heartier meals. We turn from summer salads to filling stews, looking for foods that will fill us up and keep us warm.

These seasonal vegetables are the ideal ingredients to add to your Autumn and Winter meals.

Autumn and Winter Vegetables

Throughout September, October and November the “stew” vegetables come into season, which is good news for those of us living in colder climates! Carrots, fennel, leeks, marrows and squashes thrive in the autumnal climate. This Butternut Squash and Bean Cassoulet is the perfect warmer and never tastes more delicious than during squash season. We have also highlighted some exotic curries from India, Thailand, and other countries in a delicious tastelist.

As we move into December and beyond, think traditional Christmas vegetables – Brussels sprouts, parsnips and red cabbage are particularly flavoursome this time of year, while cauliflower and popular superfood kale are also in season. Combining fresh seasonal produce with Tilda Basmati can bring out the best qualities in all the ingredients. Our Spicy Cauliflower with Coconut Rice recipe embraces and combines the flavours of the cool season crop perfectly with our Basmati.

Spring and Summer Vegetables

When spring and summer do roll back around, it’s prime time to start bringing back lots of lovely summer vegetables into your diet. Asparagus, spring onions, broccoli, green beans and tomatoes are particularly tasty in the warmer months so make sure to revisit our recipes section when the time comes to discover different ways to use them.