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What's in season?
What's in Season








Here's what's in season at the farmers' market in October

October is THE month of apples, pears and cobnuts for which Kent is justly famous. It should be a great season so make sure you try as many local varieties as possible, whether for eating with local cheeses or cooking into pies, puddings and preserves.
 
The changing season herald a longing for richer, more comforting meat dishes and it’s the start of the game season with pheasant appearing once again at the market. Use it as chicken – cubed breast meat works perfectly in curries, stir fries or just marinate the whole breasts and cook on the griddle. Lean and tender, it suits quick cooking methods such as frying and grilling. Try them with mushrooms the perfect partner for seasonal game

Fish and seafood are plentiful this month and very reasonably priced. Much of our seafood is at its best when caught in colder waters, so as the sea temperature drops fish gets better and better. Sea bass, skate, Dover sole, plaice, turbot, cod and haddock are all good at this time of year.

Onions, leeks, beetroot, carrots and tomatoes are all full of flavour at this time of year whilst the wonderful array of squashes and pumpkins offer so much more for the cook than merely lanterns for Halloween. Try them baked with cream and spices or in risottos and curries. Root vegetables such as parsnip, swede and celeriac are all wonderful roasted or mashed and perfect with new season’s game. Use them in soups, stews, bakes and pickles for rich seasonal colour and taste.  Kentish Cobnuts, walnuts, and chestnuts are all ripening – try them now when they are ‘wet’ and discover a whole new intensity of flavour. Use in autumn salads or toasted with fruit compotes or meringues for impact.

Recipe of the month>

Each month a different farmers' market is featured in Kent Life Magazine along with a seasonal recipe made with local produce HERE>

Why buy seasonal food?