October makes me think of delicious vegetable stews, soups and apple crumble and puree.
In Season this month:
Apples, artichoke, beetroot, blackberries, butternut squash, celeriac figs, jerusalem artichoke, leeks, parsnips. Pears, Pumpkin, radishes, rocket, runner beans, truffles, turnips , watercress, wild mushrooms
Watercress is in season right now and I love cooking with it. It is a dark leafy green and is a member of the cruciferous family alongside, kale, broccoli, rocket and brussels sprouts.
Diindolylmethane (DIM) is a compound in cruciferous vegetables known for its health benefits.
As well as adding watercress to your salads, I recommend watercress soup and watercress pesto.
Seasonal food is more nutritious than food consumed out of season plus it
has loads more taste.
I always try as much as possible to eat locally produced seasonal fruit and veg. From a nutritional point of view – the fresher the better is my mantra.
Phytonutrients are natural compounds found in vegetables and fruit and help promote good health. When produce is stored for periods of time such as in containers being shipped from other countries the phyto-nutrient content is affected and anti-oxidants such as Vitamin C, folate and carotenes decline.
In addition to the huge health benefits, eating seasonal produce helps support local businesses and also introduces you to a much wider variety of produce. Take a trip to your local farmers market or try one the veg boxes (there are loads out there) and surprise yourself with what you can do with vegetables and fruit you might not usually buy.