Seasonality - September

Seasonality - September

September - Vegetables and fruits

Broccoli

Broccoli

Broccoli, a member of the Brassica family is available all year round but in season from end of July until October. Broccoli is at its best when blanched as it keeps its colour and bite. It is an excellent source of Vitamin A and C as well as folic acid and fibre. Loose broccoli will last longer than pre-wrapped. Works well in stir fry’s, blanch and refresh first and add at the last minute.

Our recipe tip: 

Irish Lamb Rump and Tossed Greens with Port, Tomato and Tarragon Jus with Concentrated Demi-Glace

Did you know?

Broccoli stalks can also be eaten raw and can add flavour and bite to salads.

 
Apples

Apples

Apples are one of the most widely grown tree fruits. They have been grown in Asia and Europe for thousands of years and were brought to North America by European colonists. There are over 7,500 varieties but only about 12 been stocked in supermarkets. The difference between cooking and eating apples is that the latter is more tart in flavour as a result of higher levels of malic acid. Apples are a good source of vitamins A and C, as well as fibre and are at their best from September to November.

Our recipe tip:

Apple & Plum Crumble with Hazlenut

Did you know?

To avoid getting brown, brush with some lemon juice an alternative to keeping them in a bowl of water.

 
Potatoes

Potatoes

New potatoes are in season earlier than the main crop which is at its best from September to November. Potatoes as early back on the 1700’s began to replace wheat as the most important crop. They are a good source of Vitamin C, thiamin, Vitamin B6 and folic acid. Most of their vitamins are contained in or just below the skin, so scrubbing as oppose to peeling will help them contain their nutrients.

Our recipe tip:

Spicy New Potato and Salmon Salad

Did you know?

You should only wash potatoes right before you use them as it shortens their storage life.

 

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