Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles.
Each month, Local Food and Drink brings you a guide to what's in season. The emphasis is on fresh and locally produced food and drink.
August ... veg and Bunny anyone!?
Tomatoes
Tomatoes are a good source of Vitamins A, C and E, the natural plant pigments known as carotenoids (both beta-carotene and lycopene) and flavonoids. Flavonoids are also found in red wine and tea.
Tomatoes also contain potassium, calcium and other mineral salts. Potassium has been linked to lowering blood pressure and calcium is vital for healthy bones and teeth.
The age old question - fruit or veg!? 'Botanically speaking tomatoes are the fruit of the vine, just as are cucumbers, squashes, beans and peas. But in the common language of the people, all these are vegetables, which are grown in kitchen gardens and are usually served at dinner in, with or after the soup, fish or meats and not, like fruits generally, as dessert'.
The largest UK tomato glasshouse covers 22 acres! Try growing your own Tomatoes next year – click here
If you’ve got some Tomatoes growing already this year (or from a shop) why not try this gorgeous Tuscan tomato salad recipe – click here
Rabbit
If you’re anything like me – you’ll find it hard to eat Bunny – but it is in season so I thought I’d give you some info on it!
Despite kicking off its season in August, rabbit benefits from slow-cooking methods usually associated with chilly winter nights: the meat tenderises after a long spell in the oven steeped in hearty stock or thick gravy and expectations mount for a taste of a nostalgic, melting mouthful.
Rabbit meat needs bold flavours that can compete with its gamey flavour. Simmer it in cider or beer, or deglaze the cooking pan with Calvados. Try out this Rabbit stew with cider recipe – click here
Peppers
This being barbecue season (well, when it’s not raining), the flesh of peppers is juicy and robust enough to withstand fiery hot coals.
Griddle the pepper halves, then drizzle with pesto and sprinkle over toasted breadcrumbs - a simple accompaniment to barbecued meats. Or, thread pepper pieces onto skewers with cubes of succulent pork or marinated chicken and offer them up to the grill.
The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.
The bad: A large portion of the calories in this food come from sugars.
If you’ve never had stuffed peppers then try this Halloumi stuffed peppers recipe – it’s one of my favourites – click here
That’s all from us for August – be sure to check back in August for our new ‘In Season..’ updates.
