November

What is seasonal in November.

Greens and leaves: Brussels sprouts, Cabbage, Kohlrabi, Kale, Lamb’s lettuce, Lettuce, Pak choi, Radicchio, Salsify, Swiss chard.

Roots and other veg: Beetroot, Celeriac, Celery, Globe artichoke, Jerusalem artichoke, Leek, Onion, Parsnip, Peas, Pumpkin, Quince, Runner bean, Spring onion, Swede, Sweet potato, Turnip.

Meat: Beef, Chicken, Duck, Grouse, Goose, Guinea fowl, Lamb, Pork, Venison.

Fruit: Chestnut, Cranberry, Pear.

Seafood: Crab, Mussels, Oyster.

Exotics: Banana, Clementine, Date, Pomegranate.

In nature

Getting ready for winter

For more inspiration see the Nature Blog

On the Farm

Grass deteriorates in quality and will stop growing soon.

Tup sales.

House cows. Feed livestock. Male calves castrated before the onset of frost.

Ploughing and continued late drilling of wheat and barley.

Days and nights draw even.

Recipe of the month.

Vegi Toad in the hole

I love toad in the hole. I do like sausages and Yorkshire pudding. IT is nice to have a vegetarian option: vegi sausages can work but can often run dry or tough – or have an unsatisfactory texture. This seems to work better for a Vegetarian option.

Ingredients

180g plain flour

3 large free-range eggs

280ml whole milk

2 tbsp wholegrain mustard

300g baby heritage carrots

2 red onions

1 red chilli

1 tsp paprika

4 tbsp Vegetable (Canola) oil

Salt

Equipment.

Deep 30cm x 20cm roasting tin

Mixing bowl (for the batter)

Preparation

Heat the oven to 200°C/180°C fan/gas 6.

Peel Carrots.

Peels and cut onions into wedges.

Finely slice chilies (seeds for more heat)

Cooking

I think this goes very well with some carrots, (roast spuds if you are making them, or a bit of mash – potato or root), and lots of greens: depending on how the season is and your taste, Sprouts, Winter cabbage, Kale, Caleibrase or if lucky sprouting broccoli.

For more inspiration see the Food Blogs