November
There is still a variety of seasonal produce available as autumn turns to winter. Add some vibrance to your meals with fresh root vegetables and leafy greens.
Apples, artichoke, beetroot, butternut squash, cauliflower, celeriac, celery, chestnuts, chicory, cob nuts, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, pears, potatoes, pumpkin, quince, rosemary, sage, salsify, shallots, swede, turnips, watercress, wild mushrooms.
Beetroot
Store fresh beetroot whole in the fridge to keep it fresh.
Beetroot can be frozen for up to three months, but it’s best to cook it first. Steam or boil it, then put it in a sealed bag or container once it’s cooled, and freeze.
You can eat the whole beetroot! No need to peel it, just wash it thoroughly. The leaves can be eaten raw or cooked.
Several seasonal foods come together with beetroot in this delicious Pumpkin panzanella. If you’re feeling the cold and need a pick-me-up, try our Beetroot and ginger soup.
Rosemary
Rosemary will stay fresh for a couple of weeks in the fridge. Wrap the sprigs in a damp tea towel or kitchen paper put into an airtight bag or container.
Fresh rosemary will last for up to a month in the fridge if it’s kept in water. Cut a little off the ends of the stems then stand upright in a glass jar, with an inch of water in it. Cover the jar loosely with a plastic bag or add the lid if the rosemary fits inside. Change the water if it discolours or needs a top up.
To freeze rosemary, wash and dry it first, then cut the springs into smaller pieces. Place them in a sealed bag or container and freeze. You might prefer to remove the leaves from the stems – just freeze these in a single layer first, before transferring to a bag/container
Pangrattato (garlic and rosemary breadcrumbs) is a great way to use up old bread and delicious sprinkled on pasta. Rosemary adds a subtle taste and aroma to sweet dishes too – try baking it in Rosemary and lemon shortbread or a Sticky lemon and rosemary polenta cake.
Turnips
Turnips will stay fresh for up to two weeks in the fridge. For maximum freshness, cover them with a damp cloth and store in an airtight container.
They can be frozen raw for up to 10 months. Like many vegetables, it’s best to ‘blanch’ chopped turnips first (boil them for two minutes then cool quickly in iced water). But they can be frozen without blanching – freeze chopped turnip in a single layer before transferring to a sealed bag or container.
Cooked turnips can also be frozen for up to three months. Boiled or roasted turnips may be slightly mushy once defrosted but make a lovely mash or work well in stews and soup.
Looking for an impressive vegetarian main course dish? This mighty Vegetarian wellington uses turnips in one of it’s three fillings and is an idea veggie centrepiece.
