November seasonal food - eat up your greens
Now is the time of year to start eating all those iron rich leafy greens such as kale, cabbages, brussels.
Roots are also lovely just now and make a lovely broth for winter time.
There are still lots of english apples and pears, along with walnuts and chestnuts.
Sloes should be picked after the first frost and my mother and her friends are not very happy at the moment.
They love making their sloe gin for christmas and according to them 'all this global warming means that the first frost won't be here until mid 2008'. - never mind mummy dearest, you can always just buy some organic sloe gin and quaff that with your friends instead of all this pretence about it being about the picking and mixing!
Heres a list for what to look out for this winter - happy eating.
Fruit & Nuts Apples, Chestnuts, Pears, Quinces, Raspberries, Rosehips, Sloes, Walnuts
Vegetables & Herbs
Beetroot, Brussels Tops, Cabbages, Carrots, Celeriac, Celery, Chard, Chicory, Endive, Greens, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Lettuce, Onions, Parsnips, Potatoes, Salsify, Squash, Swede, Turnips, Watercress
Fungi Hedgehog Fungus, Horse Mushroom, Oyster Mushrom, Wood Blewit
Meat & Game Goose, Grouse, Hare, Partridge, Pheasant, Rabbit, Wood Pigeon
Fish Cod, Crab, Lobster, Mackerel, Mussels, Native Oysters, Prawns, Rock Oysters, Scallops, Sea Bass, Sprats, Squid, Whiting