Food in season: October

The chill has set in and its time for darkness and spooks and pumpkins. Ever wonder why, out of all the vegetables, people carve pumpkins for halloween? It’s pretty simple really – they’re in season and readily available, which was important back in the day when food wasn’t so easily shipped across borders. Parsnips and turnips were also used, but the trend never caught on quite so much. It’s much easier to hollow out a pumpkin after all.

Vegetables

Aubergine
Beetroot
Broccoli
Brussels sprouts
Cabbage
Cavolo nero
Celeriac
Celery
Chilli
Garlic
Globe artichoke
Jerusalem artichoke
Kale
Kohlrabi
Lamb’s lettuce
Leek
Lettuce
Onions
Pak choi
Parsnip
Peas
Pepper
Pumpkin
Radicchio
Radish
Rocket
Runner bean
Salsify
Spring onions
Swede
Sweet potato
Swiss chard
Turnip
Winter squash

Fish and seafood

Anchovies
Barramundi
Brill
Clams
Cockles
Coley
Crab
Crayfish
Dover sole
Haddock
Langoustines
Mackerel
Monkfish
Mussels
Octopus
Oysters
Pollock
Razor clams
Sardines
Sea bass
Turbot
Whiting

Fruit

Apple
Banana
Blackberry
Cranberry
Date
Elderberries
Fig
Pear
Plum
Pomegranate
Quince
Tomato

Meat and game

Duck
Goose
Grouse
Guinea fowl
Lamb
Pheasant
Pork
Chicken