"Eating the Season" - June edition
What's in season and 8 DELICIOUS foodie recipes using seasonal produce
WOWZERS! It seems like a blink since we were writing our “Taste the Season - Month of May”. How are we already in June? We are back for you dear foodie friends, with hints, tips and recipes using seasonal food for the month of June.
There is no control over time, or the seasons, and isn’t that just an amazing thing? Watching the trees lose their blossoms, replaced with the fruit forming. The polytunnels are full of fruit and pickers, and crops in fields are growing rapidly.
In one month, so much can change and we are all over it!
Thank you so much for all your positivity about our newsletter last month! You loved it, so we are back for more, and this month we’re searching out the best that is in season in June. If you are yet to read our May edition, it is worth a catch-up, as a lot of the food will still be current and, therefore, so will the delicious recipes.
If you love this newsletter, please share, it helps us get the foodie love out there! We love your feedback as well.
Buckle up - let’s crack on with June!
Foraging
Walking through the countryside is such a joy at the moment! You will smell the elderflowers before you see them. The fragrance is unique and that is why elderflower cordial tastes so good! They will soon drop their blossom, ready to create berries for us to use later in the autumn. Look out for the equally gorgeous pink elderflower. Check out May’s newsletter for our cordial recipe.
Book Recommendation
Adele Nozedar "The Hedgerow Handbook"
Also on the Foodies shelf is “The Garden Forager” by Adele Nozedar.
She creates fabulous reference books which are beautifully illustrated. Adele explains clearly and concisely the benefits of each plant, and you will also find some gems of recipes included! All are in alphabetical order, so easy to navigate.
Here are some of our top tips for foraging in June:
Nettles (native to Europe, Asia, Northern Africa and Western USA) - a lot of you were intrigued by the idea of using nettles which we included in our essential foraging last month. You have asked us to include the Myrtle’s Tomato and Nettle Chutney (Gardener’s Chutney) and of course we have delivered. (See below).
Why not consider a nettle soup? Nettles are considered to have great medicinal properties, including helping with hay fever and reducing blood pressure. We are no doctors, so have not a scooby of evidence, but it’s worth a go! Pick nettles that have not been sprayed, and collect young fresh leaves. Always rinse before using and never forget your gloves.
Honeysuckle - a flower that is so pretty and popular with bees along with humans. The flowers are also delicious. We suggest adding to your salads, or because of their sweetness, top a panna cotta.
Rose - roses growing wild in our hedgerows, or our gardens, are so versatile. Beautiful to look at, but the scented roses can be used in a wide variety of delicious ways. Jams, crystalised flowers, make your own rose water, vinegars or add to recipes like Turkish delight. We have included a sweetened rose vinegar recipe below.
Check out the website for the Woodland Trust (UK), where you’ll great advice about foraging and also important guidance for foraging safely. They also talk about rock samphire!
Guidance from the Woodland Trust UK
Herbs & Edible Flowers
June - herb of the month “Sweet Basil”
Hands up, until researching, I (Jane) was not entirely sure of the difference between basil & sweet basil. I am now enlightened and it will impact on my cooking with this AMAZING herb. I’m going to stick my neck out and say basil is a favourite in most households. Sweet Basil does differ from the basil that we pick up in pots or pre packaged. It is milder and has a slightly more licoricey taste.
But ….. (drum roll) the really interesting thing is that it holds up much better when cooked at temperature and for this reason you will often see it used in Italian sauces and other delicious dishes. The sweet Thai basil will be found in South Asian Cuisine.
When I dug deeper, - I found that there are actually 4 basic types of basil, but that can be saved for another month. We have way to many fabulous things that are in season to discuss.
Other herbs
It’s the perfect season for herb growing and both homegrown and those in the wild are in full abundance!
We discussed in our May issue recommendations for herbs to grow at home, all of which are still very much in season. In June, why not consider some that are little more out of your comfort zone?
Nasturtiums - consider planting a variety of coloured nasturtiums in your garden or into pots. They are simple to grow and so versatile and not only are flowers edible and make a sharing platter look so pretty, but the peppery leaves can be used in salads or make a great pesto. When the plant goes to seed - pickle the nasturtium seeds!
Lemon Balm & Lemon Verbena - “Perennials”, so the joy of these beauties is that they will return year after year. If you have some in your garden or pots, take cuttings now and plant them into cute little containers, or, if you are lucky enough to have an outside dining/sitting area, dot them around here. The scent, delicious to us, is not so great for insects so it helps to keep them at bay!!! A win-win.
Marigolds - the petals of a marigold make a magical splash of colour to salads, couscous, quinoa, pasta salads, etc. They are edible, so add them as an embellishment to rice for an Indian Feast and once again, they are relatively easy to grow.
Viola - this is a foodies favourite.
There are so many varieties of this edible flower now. Violas have bright colours and even some variegated options to choose from. Again, easy to grow in pots. They make your garden or window sill look so pretty. The more you use, the more they grow back. Think out of the box when using. If you are creating a cheese board, invest in a round of camembert or brie, add a slice of cut honeycomb to the top, and place some viola flowers onto this. So gorgeous while also delicious!
Fruit
Rhubarb continues to be a stalwart during June, and is joined by an enormous choice of soft fruits! Time to start stocking the freezer and making preserves to enjoy in the winter months. If you have a surplus, consider making fruit leather.
Some of the most popular fruits now available are:
Blackcurrants will start to arrive later in the month
Blueberries
Cherries
Gooseberries
Raspberries
Red currants & white currants
Tayberries (a blackberry and raspberry hybrid)
and of course the champion of soft fruit…
Strawberries
Avocados (US)
Marionberries (US) - similar to a tayberry
Boysenberries (US) - a cross between a loganberry and a blackberry
Tropical fruits - pineapple, mango and papaya (US)
Kiwi (US)
Vegetables & Salad
Where do we start? So many delicious options. As a child, I would help my mother to blanch and freeze so many on this list, ready for the winter months. Consider pickles, sauces, drying, jams and chutneys. Also frozen meals like pasta sauces and soups. All of these will last you for this year and beyond!
Corn (US)
Tomatoes
Zucchini/courgette (baby & flowers)
Bell peppers
Eggplant (US)
Sweet Peas
Asparagus (last of the UK season)
Beetroot/beets
Broad beans
Broccoli (calabrese)
Carrots
Chard
Cucumber
Fennel Bulbs
Globe artichokes
Green beans (French and runner)
Lettuce, rocket and other salad leaves
Mangetout (snow peas in the US)
New potatoes (including last Jersey Royals)
Spring onions/scallion
Peas
Radishes
Spinach
Meat
Meat like beef, chicken, pork and lamb is plentiful at this time of year. Weather conditions have been poor, and grain and feed are still expensive, so sadly we are not seeing any notable reduction in cost. We are now seeing more game arriving at the butchers. You may need to seek out a butcher who specialises in game, but if you ask, they can usually source something that is not stocked as standard. Rabbit, wood pigeon, and farmed venison should also be readily available.
There is a real issue at the moment, in the UK, with numbers in herds of deer getting out of control, and as much as it plucks at the heartstrings, it is important to manage numbers as deer can be very destructive.
Venison is a healthy meat as it is lean, so consider trying it as an alternative to beef, particularly if you are trying to manage cholesterol. You can now see venison burgers & steaks in the supermarket.
In the US, you won’t find the same proliferation of game meats as you do in the UK. If you want to venture out of the box, you will find bison (ground bison for burgers is especially popular), and you might find venison in a specialty butcher. If you live in rural areas, you will most likely have more access to game meat.
Fish
Traditionally, as seas start to warm, the catch of the day will change and our fishmonger will be offering some new and exciting options. It’s an interesting thought that as our oceans are now warming too much, it’s resulting in our crazy weather. I wonder if this will have an impact on the types of fish being caught in the future? Anyone who has the know on this - please share.
Hake is still available along with…
Plaice (similar to sole in the US)
Mackerel
Turbot (pricey but a favourite!)
If we are particularly fortunate we may see Halibut! Again, expensive, so it is often not found on the fish monger’s counter, but more likely on a restaurant menu. It is a particular favourite!
When buying your fish, discuss sustainability with your fishmonger. Regulations for fishing are ridiculously complicated with different rules for each species, but it is important that we fish and buy responsibly, and care for the residents in our rivers, seas and oceans.
Seasonal fish in the US varies widely, depending on where you live.
On the East Coast — Black drumfish, bluefish and blue crab
On the Gulf Coast (Texas, Lousiana, Florida, Mississippi, Alabama) - Mahi mahi
Crab:
Dungeness crab
Soft shell crabs
Blue crabs: March through November in Virginia; April through December in Maryland.
Widely available: Shrimp, Salmon, Tuna and Lobster
Dairy Top Finds
Dairy products and availability don’t tend to be affected by the season these days with modern farming methods. Milk quotas coming from the milking parlour can vary, but this shouldn’t affect the consumer - you and me. We have however, seen some massive hikes in butter prices in the UK and don’t think they will be going down in a hurry.
This month we challenge you to search out and try a cheese, new to you and hopefully made by a local artisan producer.
UK
I was going to be cruel and suggest a bit of “Stinking Bishop” but that seems too cruel for our first challenge. Instead I turned to my oracle of cheese, and lifelong bestie, Helen Yeomans, who runs a Deli’ - “Number 25” in Kington, Herefordshire. They have a really well-stocked (and rather fabulous) cheese counter.
Helen has recommended that you try “Finn.”
Our foodie friend Helen, standing outside her Delicatessen, Number 25, Kington.
Finn is made at Neal’s Yard Creamery in Herefordshire. It is a creamy cow’s milk cheese made from pasteurised whole milk with a little cream and uses cardoon rennet (from thistle) making it suitable for a vegetarian diet.
Soft with a rich, double cream texture. Lactic and creamy when young, and taking on walnut and mushroom flavours when it matures. Individually wrapped in 200g, it always looks good on a cheese board. It also sits beautifully as the top tier of a cheese wedding cake.
US
I would be completely remiss and probably get driven out of town if I didn’t tell you about Beecher’s Cheese. Their flagship store is in Pike Place Market (and, yes, of course I took Jane and George when they visited!) and their signature cheese is the “Flagship” - an award winning hard cheese, with salty notes of cheddar and a background nutty taste. Remember the grilled cheese sandwich I told you about in our last issue? This flagship cheese is AMAZING!! You can also fan out slices on a charcuterie board…..or shred some for insanely delish mac ‘n cheese.
RECIPES:
Here’s a PDF you can download with all the recipes!
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Nettle and Tomato Chutney (Gardener’s Chutney)
This is a Myrtle’s Kitchen recipe, It was such a popular chutney, but was retired a couple of years ago.
If onions are not your thing for diet purposes, leave them out - it still works well.
Ingredients
2.5 kilo/ 5lb 8oz ripe tomatoes
850g/1lb 14oz Bramley apples, peeled, cored and chopped into small cubes
500g / 1lb onions, finely chopped
750ml Malt vinegar
2 x tablespoons salt
1.5 teaspoons ground ginger
1 teaspoon of ground allspice
1.5 teaspoon ground cinnamon
½ teaspoon smoked paprika
650g / 1lb 7oz white sugar
75g/3oz nettles washed and finely chopped. (Recommend a food processor)
Instructions
With a sharp knife, score a line across skin on the middle of each tomato and pop them into a heat proof bowl. You made need to do this in a couple of batches. Cover them with boiling water and leave for 5 minutes. Once the skins are loosening and slide off easily, carefully drain the tomatoes from the water. Discard the water.
Chop the tomatoes and put the flesh, seeds and juice into a heavy based large pan. To this add the apple, onion, vinegar, salt and spices.
On the stove top or hob, bring to a simmer and continue with a gentle simmer to cook all the ingredients and to reduce some of the liquid. This will take about an hour. (This will depend on the juice content of the tomatoes).
Chop or whiz in a blender the nettles, add immediately to the tomato chutney. Stir in and cook for a further ten minutes.
Add the sugar, stir until dissolved. Bring back to a simmer and leave simmering for about half an hour or until you have reached a consistency that you are happy with.
Meanwhile sterilise some glass jars and lids and allow to dry.
Carefully decant the chutney into the jars. Seal and label immediately.
Roast Herbed Cod with Smashed New Potatoes
This nutritious meal is full of flavour and so moist that it does not miss a sauce. Roasting the lemon makes it lovely and soft and easy to squeeze. You won’t end up with lemon juice squirting into your eye!
Serves 2
2 pieces of cod fillet
2 nuggets of unsalted butter
Dill
10 -12 new potatoes
Fresh mint
Dried mint
Olive oil
Salt and freshly ground pepper
Lemon
10 cherry tomatoes
Green beans
Clean the new potatoes and put into a saucepan and cover with cold salted water, Add a generous sprig of mint and bring to the boil. Simmer for 10-15 minutes.
Pre heat the oven to 190’c/370’f/gas 5.
When just cooked, drain potatoes and pop them into a roasting tin. Using the bottom of a jar, gently press down to smash each potato, so that the top of the potato opens and cracks.
Pour on a little olive oil to each potato and top with a seasoning of salt, pepper and the addition of dried mint.
Pop into the oven for 15 minutes.
Meanwhile, place the cod steaks into an ovenproof dish. Brush with a good drizzle of olive oil and pop a nugget of butter onto each. Season with salt and pepper and lots of fresh dill onto each steak.
Reduce the heat in the oven to 180’c/350’f / Gas mark 4
In a second dish, pop the cherry tomatoes. Cut the lemon in half and add to the dish with the tomatoes.
Pop both of the dishes into the oven alongside the roasting potatoes.
Cooking time will depend upon the size of the cod fillets, but allow about 12-15 minutes.
Meanwhile pop the beans into boiling salted water and cook for 5 minutes.
Remove everything from the oven. Serve the potatoes, with a cod fillet and mix the tomatoes with the beans together on the place. Add a half of lemon.
Grilled Mackerel with Watercress Salad and Gremolata
Mackerel are a fish traditionally caught off the Cornwall coast. When I get to have fresh mackerel, I always have a hankering to move to the coast!
I find them a bit of a nightmare to fillet, there are quite a lot of pin bones that need removing. I don't do it often enough, so I ask a fishmonger to do this. An oily fish, it is great served with the acidity of this salad and the gremolata! Perfect cooked on a beach BBQ!
This recipe was included in our cookbook The Foodies Table. If you would like to buy one of our cookbooks, the links are below.
Ingredients
4 x Mackerel filleted (or pick an oily fish like sardine as a substitute)
Your favoured oil (I used an olive)
Cracked black pepper and sea salt
1 x bag fresh washed watercress
50g / 2oz toasted hazelnuts, roughly chopped - don’t be tempted to leave these out - they really add to the flavour!
Gremolata
2 handfuls of fresh flat leaf parsley
1 large clove garlic
2 lemons for gremolata and extra for serving
4 x teaspoon capers (optional)
2 x tablespoons light olive oil
Instructions
The mackerel is quick to cook, so prepare the gremolata first.
Finely chop the parsley. Grate the garlic or crush. Finely grate the rind from two lemons and squeeze the juice. Put all of these ingredients into a bowl along with the capers and oil. Cover and leave to infuse.
Rub some oil and seasoning into the mackerel. Place on the BBQ or in a skillet on a hob, skin side down and cook until the skin is crispy. Turn if needed but the whole process will only take about 4-5 minutes.
If cooking under a grill, skin side up, facing the heat.
Put the watercress onto the serving plates or platter. spoon on some gremolata and sprinkle on some chopped toasted hazelnuts.
Serve with fresh crusty bread.
Rose Petal Vinegar
Flavoured vinegars can be expensive to buy and are so easy to make. If you are given a surplus of blackberries, raspberries, and blackcurrants these will all create fantastic flavoured vinegars to make dressings for summer salads and winter pickles! This recipe creates an unctuous sweet and sour syrup vinegar and can be used neat!
If you have a lovely fragrant red rose, it will create a beautiful pink colour.
You will need:
Rose Petals
White Wine Vinegar
White sugar
Bottles and caps
Instructions:
Harvest the rose petals and make sure that you shake and brush away any bugs. Obviously the more petals you use, the stronger the flavour. I generally use 4 large hand fulls.
Pop them into a large vinegar proof basin or pan.
Pour over 1 litre (2 pints) white wine vinegar. Cover and leave to steep for 3-4 days. Stir daily to keep the petals submerged.
Strain the vinegar through a fine sieve or muslin. Discard the petals and measure the liquid and pour into a saucepan. Add 1 kilo/2lb of white sugar. Stir on a medium heat, stir to dissolve the sugar. Raise the heat and boil for ten minutes
Strain again and pour carefully into some sterilised bottles and seal.
Foodies Notes: You can use this recipe for any of the mentioned fruits, just mash the fruit to release the juices before adding the vinegar. You can use other red wine or cider vinegar if you prefer.
Carrot & Courgette (Zucchini) Muffins with Crumble Topping
This is a household with fussy eaters! So I cater for lunchboxes, walnut haters etc.
If you do make a split batch like me, remember that the smaller muffins will not take quite as long to cook.
Makes 12
250g/9oz carrots, washed and grated
120g/4oz Courgette, washed and grated
2 x free-range eggs
80ml/3 fl oz vegetable oil
180g/6 1/2 oz light muscovado sugar (soft brown)
260g/ 9oz plain flour (no raising agent)
2 teaspoons baking powder
2 teaspoon cinnamon
1 x teaspoon ginger
80 ml/3 fl oz natural yogurt
1/2 teaspoon vanilla paste
Topping
2 tablespoons rolled oats
2 teaspoons of muscovado or soft brown sugar
50g/2oz shelled walnuts - roughly chopped (I just break them up using my fingers)
Instructions
Preheat oven to 170’c/325’f/gas mark 3
Mix together the walnuts, 2 teaspoons sugar and the rolled oats and set to one side.
In a food mixer with paddle attachment fitted, slowly mix together the oil, eggs and the sugar, until well combined. Sift the flour, cinnamon, ginger & baking powder into the egg mixture and beat slowly once again, until everything is incorporated. Add the yogurt and vanilla and mix and then stir in, the courgette and carrot, until everything is incorporated and evenly dispersed.
Line a 12 hole muffin tray, ideally with tulip paper cases.
Spoon the mixture evenly between the muffin cases. Ideally they should not be more than 2/3rd full. Scatter over the surface of each muffin some of the crumble topping - enough to just cover the surface.
Cook in the oven for 25-30 minutes, pop a skewer into the centre of one to check that it comes out clean, indicating that they are cooked. Allow a further 5 minutes if the skewer is still sticky.
Allow to cool and firm up a little in the muffin tray, and then transfer to a cooling rack.
Citrus Olive Oil Cake with Sweetened Strawberries and Whipped Ricotta
Ingredients
1 cup granulated sugar, plus 2 tablespoons
3 large eggs, at room temperature
1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
1 cup/8 ounces extra virgin olive oil
2 teaspoons vanilla extract
1 cup/8 ounces whole milk, at room temperature
2 cups/240 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
Sweet Strawberries
1/4 (2 ounces) cup honey
2 Earl Grey tea bags
2 cups/16 ounces fresh strawberries, sliced
Honey Ricotta
2 cups/16 ounces whole milk ricotta cheese
2 tablespoons honey
zest and juice of 1 Meyer (or regular) lemon
Instructions
Preheat the oven to 375 degrees F./190’c/gas mark 5. Grease a 9-inch/22cm round cake pan with olive oil and line with parchment paper.
In the bowl of a stand mixer, beat 1 cup sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes. I know this seems like a long time, but it's really important to beat the full 5 minutes, because this creates lightness and airiness in your cake.
With the mixer still running, slowly drizzle in the oil and beat until combined, 2 minutes.
Reduce speed to low. Add milk, lemon juice, and vanilla. Then add the flour, baking powder, and salt, beating until just combined. Don't over beat the mixture!! You want to the batter to just come together. Over beating will undo all the work you did in the first step. If you over beat you risk getting a dense brick like cake, instead of a light cake.
Transfer the batter to the prepared pan. Lightly bang it against the counter to get rid of any air pockets and make it nice and even.
Sprinkle the top of the batter with the remaining 2 tablespoons sugar.
Transfer to the oven and bake 40-45 minutes, until a knife inserted into the center comes out clean. My oven cooks very fast and the cake was done closer to 20 minutes. I highly recommend setting your timer for half the time. Check and add more time in 5 minute increments to avoid possibly over baking.
Transfer to a rack to cool for 15-20 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.
MAKE THE STRAWBERRIES
Bring the honey to a low boil in a small saucepan, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags and put the saucepan back on the stove to melt the honey. Add the strawberries, toss to coat and cook over very low heat for about 5 minutes.
MAKE THE HONEY RICOTTA
In the bowl of a food processor, combine the ricotta and honey.
Pulse until smooth and creamy, about 2-3 minutes.
Add the honey and lemon juice, pulse to combine. Stir in the lemon zest. Taste, adding more honey if you like it a bit sweeter.
Store in an airtight container in fridge for up to one week.
Serve the cake dolloped with whipped ricotta and spoon the strawberries overtop.
If you're lucky enough to have leftovers, the cake should keep at room temperature for a week.
Keep the strawberries and ricotta in separate airtight containers in your fridge for up to a week.
Notes
Looking for substitutions? Instead of strawberries, use raspberries or blueberries Instead of ricotta, use mascarpone No time to make the whipped ricotta? Spoon a dollop of unsweetened whipped cream or mascarpone on top of the cake.
Corn Salad with Tomatoes and Basil
Ingredients
5 ears of corn, shucked
1/2 cup/4 ounces small-diced red onion
3 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
3 Heirloom tomatoes, diced (you can substitute grape tomatoes)
1 ripe avocado, diced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup/113 grams julienned fresh basil leaves
Instructions
Cut corn kernels off the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, tomatoes, salt, and pepper.
Store, covered, in your refrigerator until ready to serve.
Just before serving, toss in the fresh basil and avocado.
Taste for seasonings and serve cold or at room temperature.
Lamb Burgers with Cucumber Mint Yogurt Sauce
Makes 4
Ingredients:
1 pound/453 grams ground lamb
1/4 large onion, grated
1 garlic clove, minced
1/2 teaspoon dried oregano
1 teaspoon ground sumac
1 teaspoon ground cumin
Salt and Pepper
For the sauce:
1/2 cucumber, grated
1/2 lemon, juiced
2 cloves garlic, minced
1 teaspoon fresh dill, finely chopped
1/2 teaspoon fresh mint, finely chopped
1/2 cup/4 ounces whole milk Greek yogurt
salt
Soft brioche burger buns, toasted
Lettuce, tomato, pickled red onions (or raw), crumbled feta to garnish
Directions:
In a medium bowl, add the ground lamb, onion, garlic, and all the herbs and spices. Season generously with salt and pepper and mix well, using your hands, until all the ingredients are fully combined.
Divide into 4 balls and form each ball into a patty. Place the patties onto a platter, and press your thumb into the center of each patty to make an indent. This will help keep the patties flat as they cook and help them cook evenly. Cover and refrigerate until ready to cook. You can easily make these in the morning to save you time.
In the meantime, make the yogurt sauce:
In a medium bowl, mix the cucumber, lemon juice, garlic, dill, mint and yogurt together. Season with salt, taste and adjust seasonings. I highly recommend making the sauce at least an hour before to allow the flavors time to build.
To cook the burgers:
Heat a cast iron skillet over medium-high heat with a bit of olive oil. Add the patties and cook for about 4-6 minutes per side, until the meat is nicely browned and the internal temperature reaches 160 degrees F /70’c
Serve immediately on toasted buns, layered with your favorite toppings and with a good dollop of the sauce on top.
We hope that you have fun cooking our recipes. Please stir it up - mix it up! If you try using alternative ingredients, let us know in the chat so that we can share it with our amazing foodies community.
Is there a recipe that you adore that you would like us to share? Or have you discovered an ingredient that is a must have for the kitchen?
Have a brilliant week everybody, sending you foodie love.
Jane & Lisa x