October: Advice & Recipes for keeping it Seasonal
Rosti Pie, Goats Cheese & Pickled Apple, Chickpea Vegetable Curry and Spaghetti Squash with Kale Pesto
What is in Season UK Side of the Pond?
Sat here, in front of my computer clutching my coffee cup for a bit of warmth. Feeling slightly more Winter than Autumn.
This is usually “My Month” - I am usually all over October as preserving fresh ingredients is my passion. I’ll be searching for a surface to store some more jars & bottles before labelling. I love that you can take a piece of fresh produce that will be mouldy and in the bin/compost within a week, and that we can creates something delicious that will survive for potentially years, with a little effort.
And there is a BUT …. this year, the torrential rain has curbed my enthusiasm and my ability to pick or forage for any ingredients. Weirdly I did preserve some cape gooseberries this week, just a little bit random! I had received 300g in my grocery box and knew that I would struggle to use them. On my “Zero Waste” journey, I decided to preserve them and I am really pleased with the results! It is magical to try or to experiment with something new.
I made a simple sugar syrup with some lemon juice and poached the cape gooseberries until tender and bottled them. I then reduced the last of the syrup down further and bottled that too! They still retain their sweet/sour flavour, and the fragrance is amazing!
Let’s crack on shall we?
These lists are not comprehensive, there will be a lot more items available on the shelves in the shops, but I have tried to provide a hot list of what is being grown and harvested now, whilst cutting down the air miles. I hope that it helps you.
Vegetables & Salad
If you have your own kitchen garden or fancy having a go, this is the time to be planning your broad beans.
Broccoli, purple sprouting
Celeriac
Courgettes, marrows
Cabbage, kale, spinach & chard
Celery
Fennel (including for salads!)
Leeks
Peppers & chilli’s - (final supply of greenhouse grown)
Sweetcorn (last of crops - top up the freezer ready for winter supplies)
Winter squash and pumpkins - all shapes, sizes and textures!
Potatoes
Root vegetables including parsnips, carrots, turnips, swede. Because of our appalling summer and all the rain, you may be surprised by the hike in price for root vegetables as the ground has been sodden and a lot of crops have been lost
Onions
Garlic
Cucumbers
Lettuce
Tomatoes, tomatillos
Herbs
There are lots of things that you can be doing during October to support your herb garden. Some of the jobs on the list are to harvest any roots that you may use for cooking or medicinal purposes (liquorice, horseradish, parsley etc…
Divide herbs like camomile and chives.
Harvest seeds for cooking or planting.
Plant up seeds, ready for your window sill during the winter months.
Dry herbs, pot and label.
Make herb jellies, or infused vinegars and oils.
In addition to those already mentioned and our dependable favourites like rosemary and sage, also in season this month are:
Chervil, coriander, dill, fennel, lovage, marjoram, mint, oregano, parsley, sorrel, winter savory and thyme, although my thyme has absolutely hated our lack of summer!
Fruit
Like me, if you are thinking of planting an apple tree in the garden, this is the perfect time of year to do it.
Apples
Blueberries
Blackberries
Last of the damsons
Figs (a rogue entry but the black figs are amazing this year)
Medlars
Pears
Last of the plums
Quinces
Foraging
Blackberries
Cobnuts, Hazelnuts
Crab apples
Damsons
Rosehips
Samphire (rock)
Sloes
Sweet chestnuts
Walnuts
Wild mushrooms (ceps, chanterelles, field, and so any more) - for the brave and knowledgeable.
Fish
This is a great time of year to add fish to your diet, with a great selection of sustainably caught fish and shellfish.
Rainbow trout In Herefordshire we are blessed with great trout lakes for fly fishing, and rivers but also we can trot across the border into Wales to find rainbow trout in Welsh lakes. Waters are generally cold and clear, though the impact of recent storms may change this. You can witness the fish are actively coming to the surface to feed, taunting the anglers.
Clams
Wild clams are available year-round, but like many shell fish, are at their best from now until April.
Crab
Hake (one of my favourites).
Mackerel
Monkfish (try the tail for a more cost effective cut)
Mussels- A fast food fix is the line caught boil in the bag mussels that you can now buy which only take 8 minutes. I had one bag left in the ‘fridge, that was reaching its use by date. I made a vegetable risotto using leek, courgette and broccoli and then then finished it with the white wine and garlic sauce from the mussels cooked in the bag. I then scattered the mussels over the surface. Delicious! Zero waste = thinking outside the box.
Pollack - great alternative to Cod
Sardines
Skate
Meat
This is the perfect time of year for venison. If you are trying to reduce fat intake from meat, but love your steak, consider trying a venison steak. Perhaps you are a little squeamish about eating deer? I get it, I can’t go near an intensively reared chicken or could not even consider eating a hare.
If you buy from your local butcher you can often source from a sustainably managed herd. Deer herds do get out of control and they can be very destructive, so often their numbers are managed ethically and in a considerate way. Your butcher would be able to tell you where the meat is sourced from.
Also in season during October: goose, grouse, guinea fowl, lamb (hogget - older lamb), mallard & wild duck, partridge, pheasant & woodcock.
Hands up - I am not into the shooting “thing” - not for me. However, if you are into trying some of the above list (I left hare out deliberately) search and see if there is a butcher who specialises in game near to you. If they are to be shot, I would rather that they be eaten, than go to waste.
Check back on last months newsletter for specific dates, when this list of birds (and more) enter the shooting season.
Let’s move on shall we, before I bore you completely with my piousness.
Cheese of the Month
Bath Soft Cheese
I first came across this cheese years ago on their stand at Abergavenny Food Festival. One of the best food festivals to visit! I am a little bias as I had a stall for Myrtle’s Kitchen there for a few years.
The Bath Soft Cheese Company now have a shop on the site where the cheese is made and cafe and it is definitely on my bucket list for a visit and of course it helps that it is in such a beautiful part of the world!
Organic dairy farmer, Graham Padfield, discovered the recipe for this square, bloomy rinded cheese in an old grocer’s book. It dates back to the time of Admiral Lord Nelson who, in 1801, was sent some by his father as a gift. The flavour is earthy and creamy with a hint of lemons. It comes wrapped in parchment paper with a red wax seal. An award winning cheese which is delicious and suits most tastes!
Book Recommendation:
So many fabulous cookery books being published for this month, it is almost sending me into a frenzy.
I am loving “Rick Stein’s Food Stories”
For a signed copy of Rick Stein's Food Stories
This book accompanies a TV series and contains over a 100 recipes, inspired by travels around the UK.
I have become quite the Stein fan as I have introduced more fish into my diet. For US foodies, Rick Stein is based in Padstow in Cornwall, where he has a number number of restaurants, a school, accommodation …. let’s face it, he is Padstow. But of course, sited on the coast, he has access to the best of fish catches!
I have ordered fish from his website and have never been disappointed, and his hake and soya sauce recipe is my go to!
This new book, does have fish recipes but also contains a really extensive selection that go no where near fish. Some on my list to try:
Filipino Pork Belly Adobo with Mango Atchara
Chicken Katsu Curry
Rice Pudding Brulé
Here is the link to one of my favourites!!!
Hake with soy butter and spring butter mash
Where to buy Foodies Across the Pond Cookery books in the UK
What’s In Season on the US Side of the Pond
Before I dig into our seasonal goodness, I want to send out loads of love to everyone affected by the devastating Hurricane Helene. Watching the videos of the utter destruction she caused, the loss of homes, towns, businesses and lives is beyond heartbreaking. Praying for you and your loved ones. ❤️
If you’re looking for a way to help here are just some of organizations that are on the ground right now giving assistance and much needed aid.
While Jane is staying warm with hot cups of tea, we’ve had a late warm snap and I’m still drinking iced coffee. The mornings have been really Fall like — chilly and brisk, but the sun has come out in the afternoon warming things back up. I’ve been working at my desk with the doors open, and Chloe, of course, loves sunbathing in any bit of sunshine she can find.
Last night we turned the fireplace on for the first tiem, though, for pure ambience and in the hopes of welcoming cooler Fall nights, soon!
Vegetables
October is squash season — pumpkin, butternut, acorn, and delicata
Bell Peppers
Broccoli
Cauliflower
Celery Root
Celery
Swiss chard
Brussels Sprouts
Cabbage
Eggplant
Late season tomatoes
Parsnips
Fruit
Figs
Apples
Pears - Bartlett, Comice, Anjou and, my personal favorite, Bosc
Grapes - in addition to Concord, red and green, there are also muscat (with a floral dessert wine flavor) and, if you like sweet, look for the Cotton Candy variety — I find it way too sweet for me, but both my kids love it!
Cranberries - stock up now for the holidays! Cranberries freeze well, so buy a few bags now and stick them in your freezer.
Pomegranates
Herbs
Jane gave some excellent tips for harvesting your less hearty herbs (chives, thyme, basil, parsley) before the cold weather arrives and they go dormant.
Now’s the time to consider growing herbs inside — on a window sill in your kitchen is a great spot.
Fish
Mussels: Peak season begins in October
Oysters
Cod
Haddock
Squid
Dover sole
Lemon sole
Lobster
Clams - including razor clams
Black cod/Sablefish
Scallops
Dungeness Crab
King Crab
Snow Crab
Herring
Cheese of the Month - Mimolette
A cheese is produced around the French town of Lille that was created by the French when they were at war with, at the time, Spanish held Netherlands. They weren’t able to get real Dutch cheese, so they created their own version. Like they say ‘‘necessity is the mother of invention” — and it’s absolutely necessary to have cheese.
It has a hard rough exterior and an amber caramel colored inside. The taste is like butterscotch covered hazelnuts….nutty and sweet. It’s mild so pairs well with everything on your charcuterie plate.
Serve it room temperature to allow the flavor to really bloom and, trust me, you’ll fall in love with this gorgeous cheese.
Book Recommendation
I’ve been waiting for the book for ages!! I preordered and it just arrived today! I’m sure I’ll get absolutely nothing done while I dive in. Ina Garten has always been an enormous inspiration to me. From the way she approaches to cooking, the ease in which she entertains (even though she always gets nervous before her guests arrive which makes me love her even more!), her love of Paris and her relationship with Geoffrey.
It’s everywhere books are sold, and I highly recommend buying from your favorite local bookstore. And if you’re lucky enough to have her coming to your hometown on her book tour……say hi for me!
Jane’s Recipes
Root Vegetable Baked Rosti with Poached Eggs
Serves 4
Gluten Free & Vegetarian
A versatile vegetable bake, that can be served alongside a roast lunch as it can for breakfast with egg on top. If there is any left, it makes a great topping for a (Shepherd’s style) pie.
If you have a food processor to grate the vegetables, preparation will be done in no time at all. Use the coarse grating plate.
The choice of vegetables is yours, you can add basic potato, carrot…. What ever takes your fancy.
Ingredients
1 x parsnip – peel with a potato peeler and then coarsely grated
200g / ½ a small swede (rutabaga) - peel with a potato peeler and then coarsely grated
1 sweet potato (approx. 400g) - peel with a potato peeler and then coarsely grated
100g/4oz celeriac - peel with a potato peeler and then coarsely grated
½ onion, peeled and grated
200g/8oz white beans, rinsed
1 x bunch flat leaf parsley – roughly chopped
1 x bunch coriander – roughly chopped
200g/8oz Greek yogurt
1.5 teaspoon ground coriander
1.5 teaspoon ground cumin
Sea salt and freshly ground black pepper
4 x free range fresh eggs
1 x teaspoon cider vinegar
Fresh chives – snipped
A little oil
Lime wedges to serve
Instructions
Heat the oven to 200’c/400’f
Heat a pan of boiling water on the oven top. Mix all of the vegetables together and tip into the boiling water to blanch for three minutes. Strain in a sieve when done.
Combine with the chopped herbs and the beans.
Mix together the yogurt, ground coriander and cumin. Salt and pepper. Loosen the mix with about 75ml /2.6 fl oz water. Stir through the vegetables and beans.
Oil an oven proof serving dish. I recommend using one that you are happy to take to the table.
Tip all of the mix into the serving dish and flatten down.
Bake for 30-35 minutes, or until the edges are starting to colour and the top is dry. The inside will be soft and moist.
Meanwhile put a pan of water on for your eggs and bring to a rolling simmer.
Add the cider vinegar and when you are ready to cook the eggs, break one into a ramekin dish. Stir the water to create a vortex and drop the egg carefully into the centre of the vortex of the water. When cooked to your preference, remove with a slatted spoon.
Serve the eggs on top of the rosti with a wedge of lime, grating of black pepper and snipped chives. Yogurt on the side is also a nice addition.
Pickled Apples & Walnuts, with grilled Goats Cheese on Pumpernickel Bread
Serves 4 for a light and healthy lunch
Gluten Free & Vegetarian
You can absolutely use other cheese, if you are not a fan of goat’s cheese. I am using pumpernickel bread to create a gluten-free meal. Use what ever you prefer to eat.
1 x shop bought pumpernickel loaf
For the apples:
4 medium sized eating apples – peeled cored and sliced
150ml/5 fl oz cider
2 tablespoons of cider vinegar
1 x star anise
4 x cloves
4 x peppercorns
1 x bay leaf
350g/12oz goats cheese log – cut into 8 slices
A little Walnut or Olive Oil to drizzle
A selection of salad leaves
2 tablespoons walnut oil
1 tablespoon cider vinegar
Pinch of sugar
Handful of walnuts
Salt and pepper
Instructions:
Start by preparing the apples. Pour the cider, vinegar, cloves, bay leaf, peppercorns and star anise into a saucepan, Bring to the boil and then simmer for 5 minutes to infuse.
Meanwhile, prepare the apples, then add to the cider mix. Simmer for 5 minutes, by which time they should be tender and set them to one side. If you are not intending to use immediately remove from the liquid and spices.
If the pumpernickel bread does not come pre sliced, cut thin slices – enough for two per person. With some trimmings, cut down to tiny cubes to toast for croutons.
Place the bread onto a baking sheet and under a grill, lightly toast on one side. This will help to soften the texture, make it deliciously chewy around the edges and release some of the natural oils.
Turn the slices over, grill lightly then add the slices of cheese. A light drizzle of the walnut oil over the cheese and return to the grill. But only after you have added the crouton and walnuts to the edge of the baking tray, so that they toast at the same time.
Keep an eye out for the crouton and walnuts and remove them if done before the cheese has melted.
Dress your serving plates with salad leaves, topped with slices of the apples, croutons & walnuts. Transfer the slices of cheesy pumpernickel and then dress these with apples and walnuts.
Pour into a jam jar with a lid, the walnut oil and the cider vinegar and pinch of sea salt and the sugar. Top on the jar and shake well. Drizzle over the salad and cheese. Season with salt and a grinding of black pepper and serve.
Lisa’s Recipes
Roasted Spaghetti Squash with Kale Pesto
When my husband was cutting out carbs, I was busy coming up with recipes that would satisfy my pasta craving, but without the actual pasta. Does this taste like pasta with pesto? Nope. But is it delicious? YES! The squash roasts until it caramelizes and becomes sweet, but still with a bit of “al dente” bite. The kale pesto sneaks in a vegetable in a crazy delicious way with lots of garlic, herbs and, of course, cheese. It’s topped off with panko for crunch and a dollop of ricotta to add creaminess.
Ingredients
3 cups panko (Japanese breadcrumbs you can find in your local grocery store)
1/2 cup loosely packed parsley leaves
1 bunch lacinato kale, de-stemmed and washed
1/4 cup freshly grated Parmigiano
1 tablespoon toasted pine nuts
1 clove garlic
Juice of one lemon
Salt
Freshly ground black pepper
1 spaghetti squash
Ricotta cheese, to add at the end
Instructions
To make the herby breadcrumbs:
In the bowl of food processor, add the Panko, parsley, and 1 teaspoon olive oil. Pulse until the parsley is blended in with the Panko. Transfer to a sealed container and set aside. These breadcrumbs can be made several days ahead of time and stored in a cool, dry place.
To make the kale pesto:
Bring a large pot of water to a boil. Have a large mixing bowl ready filled with ice water. When the water comest to a boil, add the kale and blanch for 1 to 2 minutes, until it is wilted. Transfer the wilted kale to the ice water.
When the kale is chilled (this only takes a couple of minutes) remove it from the ice water. As you remove the kale from the ice water, use your hands to squeeze out all excess water. Take an extra minute on this step and really do a good job of squeezing out all the excess water from the kale. This will improve the taste and texture of your pesto.
Transfer the kale to a food processor. I make the pesto right after the breadcrumbs and just wiped out the food processor.
Add the Parmesan, pine nuts, garlic, lemon juice, and 1/2 cup of olive oil.
Pulse in the food processor to incorporate all the ingredients, and it has the consistency of a pesto. I tend to like my pesto on the chunkier side, but if you like yours smoother keep blending, or add a tablespoon more of olive oil .
Season with salt and freshly ground black pepper, give it one more pulse and taste. Adjust as necessary with more salt, pepper, and/or lemon juice. Set the finished kale pesto aside.
This pesto can be made a day or two ahead of time and stored in the refrigerator. I found that kale doesn't brown like basil, so I definitely recommend making this ahead of time.
Preheat the oven to 350° F/180 degrees C
With a VERY sharp knife, cut the spaghetti squash in half and remove the seeds. I like to scoop out the seeds with an ice cream scoop — easier than using a spoon.
Drizzle olive oil over the flesh of the squash so that it is coated with oil. Season with salt and pepper.
Place the squash flesh-side down on a rimmed baking sheet and roast for about 30-45 minutes, until the flesh feels tender when pierced with a fork. My oven runs hot, so it usually takes about 35 minutes to roast the squash.
When the outer skin starts getting a bit charred, and the flesh starts getting golden is when I know it's done. Getting that gorgeous caramel color means fabulous flavor!
Remove the squash from the oven, and when it is cool enough to handle, use a fork to scrape the flesh of the squash. This is the magic (and where it gets it's name) because when you scrape it with a fork, it will resemble spaghetti. Discard the skin.
Divide the squash evenly among 4 bowls.
Top with a generous spoonful of kale pesto, a sprinkling of the breadcrumbs and a couple of dollops of ricotta. I like to drizzle with olive oil and sprinkle with flaked sea salt before serving.
Chickpea Vegetable Curry
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 teaspoons ground cumin
1 teaspoon coriander
1 1/2 teaspoons turmeric
1 jalapeño (or red chile), pith and seeds removed
1 teaspoon ginger paste
2 cloves garlic , minced
10-12 cherry tomatoes, halved
2 large russet potatoes, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
Salt and Pepper
One 15 1/2 ounce can of full fat coconut milk
One 14 ounce can of chickpeas, drained and rinsed
14 ounces fresh baby spinach (or kale or Swiss chard)
Juice of 1/2 lime (save the other 1/2 to use after it finishes cooking)
1 large bunch of fresh cilantro
3 cups cooked rice or couscous
Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for about 10 minutes, until the onion becomes soft and starts to turn golden brown. Stir in the cumin, coriander and turmeric and cook, stirring constantly, for about 1-2 minutes. Once they release their gorgeous aroma, add the chili, ginger paste, garlic, and tomatoes. Cook for 5 minutes, and stir the mixture occasionally.
Add the potatoes and sweet potatoes along with 2 cups of water, season with a generous pinch of salt and pepper, and bring mixture to a boil. As soon as it starts to boil, turn the heat down, cover and simmer for 15 minutes. Add the coconut milk and chickpeas and continue cooking for 20 minutes, stirring often. Continue to cook until you can easily pierce the potatoes and sweet potatoes with a fork and the sauce has thickened.
Stir in the spinach and continue to simmer until the spinach wilts. This should take about 5 minutes. Add the lime juice and taste to see if you want to add another pinch of salt or pepper.
To serve, spoon rice or couscous into shallow bowls, ladle a heaping scoop of the curry over it and sprinkle with fresh cilantro.
We hope you enjoyed this week’s Substack! Thanks so much for reading! If you make any of the recipes be sure to tag us on social #thefoodiesacrossthepond or share in the chat!
Have a fabulous weekend! See you next Friday!
xo
Lisa and Jane
Delicious sounding recipes, perfect for fall.