We all know that local, seasonal produce is the healthiest way to eat both for nutrition and to support local industry. As the delicate fruits and vegetables of earlier in the season fade out, what’s in season in August to take their place?
Fruits of august whats in season?
Slightly more sophisticated than the ubiquitous strawberry for a British summer, raspberries are almost as versatile as their slightly larger, firmer counterpart. You can of course use whats in season including raspberries to make jams, tarts and other sweet treats, but how about trying them in a salad with some fennel?
You will need:
- 50g walnuts
- Quarter of a cucumber, peeled and sliced
- Half a fennel, finely sliced
- 85g watercress, without stalks
- 1 iceberg lettuce
- 150g raspberries
- 150g silken tofu
- 5-6 tablespoons French dressing
- 1 tablespoon caster sugar
Roast the walnuts at 200C for 4-5 minutes and allow to cool. Make the dressing by adding the tofu, French dressing and the sugar to a blender and whizzing until creamy and smooth, about 30 seconds. Toss the cucumber, fennel and watercress together in a large bowl. Line four plates with iceberg lettuce leaves, pile on the other greens and scatter the walnuts and raspberries on top. Serve the dressing in a jug to pour on at will. Blackberries will of course make a free and delicious substitute.
Plums are also in season in August, ranging from purple to green in colour and tangy tart to juicy sweet in flavour. Just like raspberries, they make great cakes and tarts or you can knock up a spiced plum compote with port, vinegar, five spice, cinnamon and orange juice to accompany roast pork.
Vegetables of august whats in season
Crispy cos lettuce is great in any salad but is the traditional leaf for a Caesar salad.
To serve four:
- 1 small loaf of Ciabatta bread, cut into 2.5cm chunks
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 2 small, washed cos lettuce
- 50g Parmesan cheese shavings
- 50g tin of anchovy fillets (reserving the juice for dressing)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 60ml pain yoghurt
- Tabasco sauce
Make the Ciabatta croutons by roasting the lumps of bread with some sea salt, the garlic and olive oil for 10 minutes in the over at 180C. Allow to cool.
Make the dressing by whisking the ingredients together with the anchovy juice and some salt and pepper.
Tear the cos leaves into bowls and toss with the dressing, then top with the anchovies, Parmesan shavings and the croutons. Add some chicken for an interesting variation on the theme.