Autumn is the season for turning inward, for filling the house with warmth and in return, the promise of something nourishing. I’m drawn to the earthy comfort of root vegetables – swede, potatoes, and beetroots. And come October, plenty of squash! So many beautiful winter squash.
JUST IN: butternut squash & other squash/pumpkins, cauliflower, celeriac, chestnuts, cranberries, January King cabbage, parsnips, pomegranates, quince, radicchio, salsify, truffles, wild mushrooms
STAYING IN SEASON: apples, beetroot, carrots, chard, garlic, horseradish, kale, leeks, loganberries, onions, pears, red cabbage, romanesco cauliflower, savoy cabbage, sorrel, spinach, swede, turnips, white cabbage
LAST MONTH TO ENJOY: aubergine, blackberries, broccoli, chillies, damsons, elderberries, fennel, figs, globe artichoke, hispi cabbage, plums, runner beans, sweetcorn, tomatoes, watercress
Some October recipes:
