These tables are concise and only show what is in the peak season for each month. Each type of food will usually be available for around a month after it goes out of season.
Beef, poultry and pork aren't seasonal in the same way as the other meats featured in these tables and so can be eaten all year round.
If you don't know what a food is, or the best recommended way to cook it, click on the link and it'll tell you.
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Show Produce Information | Show Recipes
Cabbages are so good for you, its just wrong not to eat them. They are rich in potassium, iron, and vitamins A, C and E. They can be made into coleslaw in the summer, and should be steamed or sauted rather than boiled in winter, to retain as much of the goodness as possible.
"Stirfried Cabbage with Garlic"
Useful as a side dish in any season, but lovely with Savoy Cabbage in Winter, or Hispi in Summer.
½ crisp green cabbage
3 cloves garlic
sea salt
extra virgin olive oil
freshly ground black pepper
Remove and discard the outer leaves from the cabbage and cut the leaves into large pieces. Pound the garlic in a mortar and pestle with a large pinch of salt until coarsely ground. Heat a wok until very hot, add a generous amount of olive oil and heat until almost smoking. Add the garlic to the wok, then immediately add the cabbage and stir-fry, moving the wok contents constantly to prevent the garlic from burning. Cook, adding extra oil as necessary, over high heat until the cabbage is warmed through and still crunchy. Transfer to a large serving platter and sprinkle generously with freshly ground black pepper.
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