Embrace the Harvest: What's Coming into Season in the UK

As the days draw in and the temperature begins to drop, the British growing season shifts its focus from the lightness of summer to the heartier, more comforting fare of autumn and winter. Now is the perfect time to stock up on produce that is at its absolute best, offering peak flavour, excellent value, and a real taste of what the British Isles have to offer.

With the current date being early October, we are right on the cusp of the most abundant part of the autumn harvest, with winter vegetables just starting to make their appearance.

Here is a look at the glorious fruits and vegetables that are coming into their own right now across the UK, moving from the last of the autumn bounty into the first of the winter crops.

The Fruit Bowl: Orchard Delights

While the soft summer berries have mostly said their goodbyes, the stars of the British fruit season are now the robust, versatile orchard crops.

The Big Stars:

• Apples: This is peak apple season! From crisp eating varieties like Cox and Gala to the bold, tart flavour of Bramley for cooking, British apples are plentiful, juicy, and perfect for snacking, baking into crumbles, or pairing with cheese.

  
  

• Pears: Conference and Comice pears are at their best. Sweet, juicy, and wonderfully fragrant, they are excellent raw, poached, or baked into puddings and tarts.

  
  

• Quince: This fragrant, golden fruit is ready to harvest in late October. While too tart to eat raw, they offer a sublime flavour and scent when cooked, making wonderful jellies, pastes, and additions to stews.

Late-Season Goodbyes:

• Blackberries: You can still find late-season blackberries, especially in early October, perfect for combining with those seasonal apples in a classic crumble.

  
  

• Damsons & Plums: The last of the stone fruits, including these tart, versatile plums, are wrapping up their season and are ideal for jams and preserves.

Seasonal Vegetables: Time for Hearty Roasts

As autumn truly sets in, the focus moves firmly to root vegetables, hardy brassicas, and the iconic gourds of the harvest season. These vegetables are destined for slow-cooked comfort food.

The New Arrivals (Moving into Peak Season):

• Squash and Pumpkins: The quintessential autumnal vegetable. Butternut squash, Crown Prince, and, of course, pumpkins are all abundant now. Their sweet, earthy flesh is perfect for warming soups, pies, curries, and roasting.

• Brussels Sprouts: The tiny green cabbages are starting their season! While they are often associated with Christmas, the first of the sprouts are coming into harvest and are sweeter and more tender than those later in the year.

• Jerusalem Artichokes: These knobbly tubers are a fantastic, flavourful alternative to potatoes, bringing a rich, earthy, nutty taste to soups and roasts. The season starts in October.

• Celeriac: With its unique, savoury flavour—a mix of celery and parsley—this root vegetable is excellent mashed, in a hearty remoulade, or roasted alongside other root veg.

  
  

The Reliable Root Vegetables (Now at Their Best):

• Parsnips: Sweet and nutty, the first frosts often improve their flavour, making them perfect for roasting with a drizzle of honey or in a silky soup.

• Carrots: Available year-round, but maincrop British carrots are pulled from the ground now and have a beautiful depth of flavour.

• Swede and Turnips: Essential for mashes, roasts, and adding body to stews and casseroles.

• Beetroot: Earthy and sweet, beetroot is now in prime season for roasting, pickling, or adding a rich colour to salads.

Hardy Greens:

• Kale, Cavolo Nero, and Cabbages: The cold weather only improves the texture and sweetness of these hardy greens. Savoy and Red Cabbages are particularly good now, perfect for slow braising or serving alongside game.

• Leeks: Sweet, mild, and wonderfully creamy when cooked, leeks are in full swing and essential for pies, soups, and gratins.

  
  

Why Eat Seasonally Now?

Choosing produce that is in season in the UK has several benefits:

1. Flavour: Fruit and veg picked at the peak of their natural season simply taste better. A seasonal apple or parsnip will be sweeter, crisper, and more vibrant than one grown out of season.

2. Value: When a crop is abundant, the price generally drops, meaning you get more for your money.

3. Sustainability: Buying British seasonal produce cuts down on the 'food miles' associated with importing goods, helping to reduce your carbon footprint and support local farmers.

So, ditch the summer salads for a few weeks and head to your local market or greengrocer. It's time to embrace the richness of the British autumn and fill your kitchen with the hearty, comforting flavours of the harvest. Happy cooking!