The weather is turning cooler and it is the perfect time to stick on your favourite cosy sweater and take a stroll through your favourite local farmers market to pick up some of Autumn's most delicious fruits and vegetables. Here are Piglet's top picks to keep your immune system in tip top shape for the coming season.
Harvest Season: August to November
Well, they do say an apple an day... and they’re not wrong. Full of anti-oxidants that help fight damage caused by free radicals and rich in vitamins and fibre these cheap and cheerful fruit bowl staples are perfect for an on-the-go snack. And with almost 2000 varieties available, there is sure to be one that floats your boat. Why not try them in our Sussex crumble recipe?
Harvest Season: July to October
Beetroot are jam-packed with good stuff such as iron, potassium, folate, manganese and vitamin C.
I love a classic beetroot borsht with tiny mushroom dumplings just like my babcia used to make but they are also amazing roasted, in salads. And don’t forget to toss the leaves in there too!
Harvest Season: September to March
Sprouts are so often relegated as a limp side at the Christmas table which is such a shame as they are delicious little superstars. Full of iron and vitamin K, try them stir fried and drizzled with a balsamic dressing in an autumnal salad.
Harvest Season: September to April
I am not exaggerating when I say that I genuinely couldn’t survive without it’s lovely curds. Cauliflower contains a plethora of phytonutrients and is rich in vitamin C. It can easily be added in to family favourites such as pasta and mash potatoes and is basically delicious however you cook it.
Harvest Season: September to April
This gnarly root definitely tastes far superior than it looks. As well as being a good source of fiber, it is full of vitamins (such as B6, K and C) and minerals (such as potassium, phosphorus and manganese. If you’re new to it, try adding to stews. It is also absolutely delicious cubed, roasted until soft and served with a fresh salsa verde and crumbled goats cheese. Yum!
Harvest Season: October to December
Best eaten fresh (as opposed to the dry and ground variety), ginger offers a whole host of health benefits. It is known to help with nausea and indigestion, has anti-inflammatory properties and can help fight infections. It’s great in stir-fries and curries or can be covered in hot water with lemon and honey for great detoxing start to your day.
Harvest Season: August to February
Another sweet and juicy British orchard staple, pears are rich in fibre and a good source of immune boosting vitamin C. Cooking can really enhance their flavour so why not try poaching, baking or even griddling them?
Harvest Season: August to December
The beautiful gem-like seeds of the pomegranate are chock-full of antioxidants, vitamin C and folate as well as being delicious. Great on salads, deserts as well as savoury middle-eastern inspired dishes.
Harvest Season: October to February
The poster child of autumn vegetables! Squashes come in a variety of shapes and sizes, all with slightly different flavours. Their nutty, sweet flesh contains essential fatty acids and is an amazing source of vitamins A and B.
The humble turnip is an often overlooked root veg but it’s definitely a fall superfood. Full of fibre to keep your gut healthy and vitamin C, these make a great addition to colder weather stews and casseroles and are also delicious thickly sliced and roasted as a veggie alternative to your Sunday roast. And you can also eat the leaves!