August is a special month for us for lots of reasons. It’s the summer holidays, so there’s lots of opportunity for lazy breakfasts and brunches. Festival season brings tasty street food with varying levels of health. And at the end of the month my birthday, which usually gets stretched across several days to accomodate various family and friends gathering. This means even more tasty food and varying levels of health, or course! December aside, it’s the tastiest month of the year in my family. Here’s what we’ll be eating!
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Why you should be eating the seasons
When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe. In short: it tastes better, it’s better for our planet, it’s better for our bodies and it’s often better for our wallets too.
The seasonal fruit and veg boxes* from Riverford make seasonal eating even easier, with familiar favourites and more exotic varieties delivered to your doorstep every week.
What’s in season in August?
Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).
Apricots, blueberries, cherries, figs, melons, nectarines, peaches, plums, raspberries, redcurrants, strawberries
Artichoke, aubergine, beetroot, broad beans, broccoli, carrots, chillies, courgettes, cucumber, fennel, french beans, garlic, kohlrabi, lettuce & salad leaves, mangetout, marrow, onions, pak choi, peas, peppers, potatoes (maincrop), radishes, rocket, runner beans, spring onions, sweetcorn, tomatoes, turnips, watercress, wild mushrooms
Basil, chives, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel, tarragon, thyme
Stir some of my blueberry chia seed jam into a bowl of porridge or spread it on some toast.
I’ve tried and failed to make a decent french toast so far. I have a feeling this french toast with strawberries from Darn Good Veggies might be the recipe to change that. I’ll report back!
My layered berry breakfast jar is topped with strawberries and blueberries (pictured at the top there) but it would be great with cherries and raspberries too.
Do you ever think to yourself “why haven’t I tried this sooner”? That’s me right now, looking at these Thai sweetcorn fritters from Lazy Cat Kitchen. I’d love to spend a Sunday making a huge batch of these to keep for our lunches through the week.
I haven’t made pasta in a good few months, but this vegan fig and wild mushroom ravioli from Rabbit and Wolves might just be the recipe that gets me back into it.
For when I feel like something more familiar (pretty much all the time) my sweet potato and broccoli curry is a winner.
Now I’m not a person with a sweet tooth – not in the slightest – but these salted chocolate coated cherries from Fork in the Road made me stop in my tracks. I imagine being fed some by my SO one lazy, childless Sunday morning. The chance would be a fine thing, eh?
I’d love to see your seasonal eats this month – tag me on Instagram and use the hashtag #inseasonvegan so I can see what you’re eating.