Whats new in July?
Are you someone who like to shop and eat seasonally?
I am, and with lockdown and food restrictions shopping for foods that are in season and locally sourced just makes sense.
In Ayurvedic medicine the idea of combining all six tastes means that you get a good variety and your tastebuds are left zinging. Check out this fun quiz to find our your dosha: There are six tastes to discover.
Salty, pungent, sweet, sour, bitter and astringent all form the basis to a healthy and varied diet. And by eating seasonally nature provides all you need to maintain great health, whilst supporting the planet by reducing air miles and pollution.
Following the seasons keeps us in rhythm with nature. Our body desires cooling foods in the heat and warming heavier foods through winter.
Here are some suggestions to what’s in season in early July and what to look out for on your next grocery shop. All suggestions are grown in the UK so no air miles either!
Broadbeans, Beetroots, Cucumbers, Carrots, Cucumbers to pickle to make gherkins, Kohlrabi – Green, Purple, Peas, Potatoes including violet potatoes grown in Cornwall and Jersey Royals, Radish, Beetroots big and small for salads and soups, Tomatoes you can grow easily at home
Wild mushrooms – Ceps and Girolles. It’s a short season but worth the wait and I treat them as a treat. And Marsh Samphire from the coast full of minerals and iodine which helps balance the thyroid
Herbs include Fennel, Rosemary, Chamomile, Sage, Basil and Lemon Verbena all these make great infusions by adding a few leaves and steeping in hot water or use them liberally to season a salad or summer soup. You can grow these in pots or in the garden.
And Berries galore check out Blackberry, Gooseberry, Jostaberry, Raspberry, Strawberries all abundant and available throughout the month. These juicy high nutrient fruits are wonderful for heart health and packed with Vitamins and minerals. And not forgetting Currants – Black, Red, White all grown and harvested In the UK.
Later this month look out for local garlic and wild garlic leaves, lettuces and rhubarb. If you like nuts look out for walnut trees as this is the time to harvest
I rarely follow recipes. I imagine what tastes and combines well and usually it is good. I often decide what to prepare by looking at what’s in the fridge rather than going shopping for a specific item. If you do like recipes then be creative and use what is available locally rather than sticking rigidly to a plan. Substitutions are definitely to be encouraged. Cooking is creative as well as nurturing. Make it a joy rather than a chore and what you prepare will taste better!
Mel’s recipe A simple seasonal recipe for delicious dining
Beetroot salad with walnuts and fennel
Cook the beetroot (or buy already packaged). Slice the fennel into long strips (you can roast the fennel if you prefer) in a hot oven with olive oil for 20mins. Combine the beetroot and fennel
Dressing Lemon juice, olive oil, pinch salt, green and pink peppercorns crushed coriander seeds also crushed. Dress and top with the walnuts
You can add potatoes too and I would add lots of crushed black peppercorns here
I’d love to hear from you. Share a favourite recipe and add to the list above
Send recipes, or tips on wild foraging. Ideas and creative ways to cook. Support our local shops and growers. Make preparing food a ritual and enjoy creating dishes that are locally sources and inspired by you
Mel Sutton is a Yoga & Meditation teacher and a Health Coach working and living in SE London. Before working in health she spend some years working in restaurants where her love of food and service was developed.