July

What is seasonal in July.

Greens and leaves:  Basil, Chervil, Cavolo nero, Cabbage, Lamb’s lettuce, Lettuce, Mint, Pak choi, Radicchio, Samphire, Sorrel, Spinach, Swiss chard, Watercress.

Roots and other veg: Aubergine, Beetroot, Broad bean, Carrot, Courgette, Courgette flower, Fennel bulb, Garlic, Globe artichoke Onion, Spring onion, Mangetout, Pepper, Potato, New potatoes, Peas, Radish, Runner bean, Tomato.

Meat: Beef, Chicken, Lamb, Pork.

Fruits: Blackcurrants, Cherry, Gooseberry, Raspberry, Redcurrant, Strawberry, Tayberry.

Seafood: Crab, Halibut, Salmon, Kipper, Mackerel, Tuna.

Exotics: Banana, Pomegranate, Nectarine, Watermelon.

In nature

Fair weather is the friend of all.

For more inspiration see the Nature Blog

On the Farm

Harvest begins. Oil seed rape (Canola), winter barley and wheat.

Sheep shearing. Lambs given worm dose vaccinations and footbaths.

Hay making & Silaging.

Irrigate potatoes to encourage growth and ‘filling out’. Irrigation of other crops as required (especially market garden crops).

Spray potatoes.

Baling and carting straw or straw chopped fine and left.

Long summer days.

Recipe of the month.

Summer garden soup

Soups are not just winter warmers, but a celebration of what is seasonal. Soups can also be quick, tasty, and nutritious – not always a worthy use of bones or other leftover items.

This soup is a real summer celebration of summer seasonal specials, with the fresh flavours from garden produce.

I admit, I got very excited about this recipe when I found it, it’s by Gill Mellor, who along with Hugh Fearnley-Whittingstall is a food hero of mine. I hope he doesn’t mind me sharing it on here – please visit his site, and maybe get one of his excellent books ( I really should have a link for this). Both Gill and Hugh celebrate the ingredient, respect the seasonal, and make the food rather than the chef the star of the show – as it should be.

Ingredients

2 medium fennel bulbs, trimmed, halved and diced

4 new potatoes, scrubbed, cut into 1cm cubes

1 litre well flavoured vegetable stock

1 medium courgette, cut into 1cm cubes

2 large handfuls freshly podded broad beans

2 handfuls freshly podded peas

6 spring onions, trimmed and thinly sliced

1 small lettuce, washed and shredded into 1-2cm pieces

Large handful mixed fresh herbs, (such as mint, flatleaf parsley, basil, fennel tops or chives), leaves picked and chopped

Squeeze fresh lemon juice

Equipment.

Nothing specialised. You should be able to make this using what you usually find in a kitchen.

Preparation

wash and prep the veg. Chop the courgette, potato, and fennel – shred the lettuce. Pod the peas and beans.

Make the stock.

Cooking

Set a large heavy-based pan over a medium heat.

Add the olive oil followed by the fennel and potatoes. Season them lightly and soften gently, without colouring, for 6-8 minutes.

Add the vegetable stock and bring to a low simmer (see tip).

Make sure your broth is simmering, then drop in the courgette, broad beans (see tips), peas and spring onions. Cook for 2-3 minutes, then add the shredded lettuce and cook for a further 2 minutes.

Stir in the herbs and season to taste with salt, pepper and a squeeze of lemon juice.

Ladle the soup into warm bowls, then add a trickle of your best olive oil just before serving.

For more inspiration see the Food Blogs