This quick guide to seasonal produce is ideal for anyone who would like to eat in season. Foods grown locally not only taste better and are cheaper, but also support your local farmers, and are less likely to be covered in chemicals or plastic. Note that during April, we have a hungry gap, when the only thing you can really eat is kale! So it’s time to raid your freezer for frozen goodies you harvested back in sunny days. Spring Vegetable Pasta (Crowded Kitchen) is loaded with leeks, asparagus and peas, in a lemon white wine sauce and herbed breadcrumbs.
Summer Seasonal Produce
Asparagus Pea Soup (Crowded Kitchen)
- Asparagus
- Beetroot
- Blackcurrants
- Broad Beans
- Broccoli
- Cauliflower
- Cherries
- Courgettes
- Cucumber
- Lettuce
- New Potatoes
- Peas
- Peppers
- Raspberries
- Redcurrants
- Rhubarb
- Runner Beans
- Strawberries
- Tomatoes
- Watercress
Autumn Seasonal Produce
Creamy Beet Soup (Crowded Kitchen)
- Beetroot
- Broccoli
- Brussels Sprouts
- Butternut Squash
- Carrots
- Cauliflower
- Celery
- Courgettes
- Garlic
- Kale
- Leeks
- Onions
- Parsnips
- Pears
- Peas
- Peppers
- Plums
- Potatoes
- Pumpkin
- Sweetcorn
- Swiss Chard
- Tomatoes
Winter Seasonal Produce
Vegan Carrot Cake Cupcakes (Rainbow Nourishments)
- Apples
- Beetroots
- Brussels Sprouts
- Cabbage
- Carrots
- Celery
- Leeks
- Mushrooms
- Onions
- Parsnips
- Pears
- Squash
- Swedes
- Turnips
Spring Seasonal Produce
Vegan Spinach Artichoke Pasta (Short Girl, Tall Order)
- Artichoke
- Carrots
- Kale
- Lettuce
- Mushrooms
- New Potatoes
- Parsnips
- Peas
- Radishes
- Rhubarb
- Spinach
- Spring Greens
- Spring Onions
- Strawberries
