October veg is here! What can we expect to find in our shops and in our kitchens in the way of local and seasonal vegetables?
Loads of October veg!
It’s all good news for the next few months if, like me, you are a hearty soup fan. The last of the courgettes are turning into marrows and autumn squashes are coming in. Apples are now definitely in season and there is a huge variety out there. I’m not a huge apple fan but am a fan of Charlton Orchards near Taunton in Somerset. They have 35 different varieties of apple and there is something there for everyone, even me. They will even send apples through the post which my mother loves.
But enough about apples – what about the veg?
This month you can expect to find:
- Squashes and Pumpkins
- Swiss chard
- Radicchio
- Sweetcorn
- Savoy cabbage
- Cauliflower and Romanesco which is like a green cauliflower but so much tastier
Romanesco – just one of many October veg.
- Leeks
- Celery
- Mushrooms
- Spinach
- Fennel
Spiced Butternut Squash Soup
How about a nice, warming spiced butternut squash soup to keep yourself going on a cold autumn evening when you’ve just got in from work? This one is quick to prep and will only take 30 mins to cook.
1 tbsp oil
1 medium sized butternut squash – leave the peel on and dice
2 medium potatoes – peeled if needed and diced
1 onion – peeled and diced
1 clove of garlic chopped
1 litre of veg stock
1 tbs curry powder – a bit cavalier but choose the strength you prefer!
Salt to taste
Cream or yoghurt to serve
Gently fry the onion and garlic in the oil for 8-10 mins until soft and translucent. Add the squash, potato and curry powder and cook for a few more minutes. Add the stock, bring to the boil and simmer for about 15 -20 mins until the veg is soft. Blitz in a blender or with a stick blender until the soup is smooth. Add salt to taste. Serve with a swirl of cream. Enjoy!
