Was listening to Radio 4’s coverage of the fruit and vegetable shortages/rationing while tackling my ironing mountain this morning. So decided to use up the slightly bendy vegetables that were lurking in my fridge – by way of a roasted combo of banana shallots, baby tomatoes and a pack of Padron peppers to be served with some leftover microwaveable rice. This prompted me to remind you of some of our many seasonal vegetable recipes that we have here on the A&G website. So here are six really yummy ones that you might like to give a try while we still have these vegetables on our supermarket shelves…
BEETROOT
Beetroot is at its best and sweetest in the spring and summer. Did you know that its been considered an aphrodisiac since Roman times? Apparently this is due to its high levels of the mineral boron which is thought to contribute to the production of human sex hormones. Anyhow it’s a versatile veg which can be sautéed, roasted and used as an ingredient in cake recipes. Or try thin slices brushed with oil and roasted in a hot oven for scrummy beetroot crisps. See beetroot recipes here
CAULIFLOWER
Bang Bang Cauliflower – this hot and saucy recipe is a great way to use this particular vegetable. You can find our recipe here
Originally from Cyprus, cauliflower is rich in Vitamin C which is great for skin and gum health as well as many other nutrients and antioxidants.
Cauliflower means ‘cabbage flower’ and it is related to broccoli, Brussel sprouts and cabbage. Although white cauliflower is most common, there are orange, purple and green versions too.
SPRING ONIONS
This Soy Steamed Sea Bass recipe uses spring onions. Spring onions (sometimes called scallions or salad onions) are immature bulb onions that have not fully developed. They are believed to have originated in the Far East as long ago as 2000BC.
Spring onions are a great source of vitamin C, which helps keep our immune systems working properly. 8 spring onions or 80g counts as one of your 5-a-day.
PARSNIP
Kale, Parsnip, Pork & Chorizo is a one pan dish, jewel like in colour and full of moreish flavour.
Parsnips were once used to sweeten jams and cakes before sugar was widely available. In Tudor times they were also a common ingredient in bread and were used to make wine.
The health benefits of parsnips include improved heart health, boosting the immune system and promoting brain/skin/oral health.
WATERCRESS
A member of the mustard family, watercress is believed to have originated in Ancient Greece. This Goats cheese and watercress tart is quick, easy and totally delish.
The world’s first sandwich, invented and eaten by the Earl of Sandwich, contained cold roast beef and watercress!
The Latin name of watercress is Nasturtium officinale meaning twisted nose, due to its peppery taste.
RHUBARB
Last, but definitely not least, Rhubarb Almond Pudding.
Rhubarb – the name means barbarian root – was harvested in Scotland from at least 1786, having been introduced to the Botanical Garden in Edinburgh by the traveller Bruce of Kinnaird in 1774. He brought the seeds from Abyssinia and they produced 3000 plants.
Botanists insist that rhubarb is not a fruit, but a vegetable.
The pink or green stems (petioles) are delicious cooked or eaten raw dipped in sugar or honey. The leaves however, are moderately poisonous and should not be eaten.
When you are standing in front of your fridge looking for food inspiration, check out the 1000+ recipes on this website – just type in the ingredient into the search bar at the top right of any page.
