A wide array of greens are at their best and are being harvested this time of year. Some tips on how to get the most out of amazing, freshly harvested vegetables before the season is over.
Now is the best time of the year if you appreciate fine produce. Here are some tips on how to get the very best out of the season:
• Cabbage and root vegetables are at their best now – and so is the price. Stock up! Store them in a dark and cool and not too dry place.
• Impress your guests by replacing the usual veggies with salsify, kohlrabi, jerusalem artichoke, rutabaga, swiss chard...
• Never underestimate apples. Make applesauce, compote, apple butter, conserves, chutney, peela and dice and freeze, etc. And don't forget pies, cakes, shredded apple in your salads, or eating them just as they are...
• Tomatoes are peaking now. Buy a bunch and freeze them – which works just as well and tastes better than tinned tomatoes.
• Pumpkins last for ages. Buy a small supply to last you through the autumn. Keep in a coll and dark place.
• Are you a fan of broad beans, wax beans, string beans and green beans? Buy them now.
• An onion can be the star of your dish. Caramellise it, fill it with herbs and bake it, gratinate it, and more. You have lots of onions to choose from now.
• Most greens should be stored in a dark and cool place – but no greens agree with temperatures below zero°C.