Driving around Arran you will see beautiful purples, yellows and pinks as foxgloves, gorse and heathers are blooming. Summer is when seasonal eating in Scotland really thrives. Remember: eating with the seasons ensures the freshest foods, has the lowest climate impacts and means you can enjoy local grown produce. Check out the Woodside Arran vending machine in Brodick, the community garden honesty boxes, Clachaig Farms honest box, Robin Grays veg and Arran Oyster mushrooms to name a few! 

Summer brings an abundance of produce, look out for: radishes, French beans, beetroot, blackcurrants, broad beans, peas, onion, garlic, carrots, cherries, courgettes, spinach, early potatoes, lettuce and other salads, tomatoes, strawberries, blueberries and gooseberries. Tomatoes are a particular delight at this time of year and this Panzanella recipe from the Arran home recipe book is a favourite way to enjoy them!

In July, it can be hot in the kitchen. Try to store your fruit in the fridge and it can last up to 2 weeks longer. This includes all fruits except bananas and pineapple, they are best left in the fruit bowl. Bananas can be frozen and made into dairy free ice cream. Leftover juice and fruit can also be made into lollies too. We really enjoy the refreshing berry lolly recipe below. 

In the garden

There are plenty of jobs to do in July in the garden to ensure a good harvest. Dry spells can greatly influence the quality and yield of fruit and vegetables. It is important to check plants regularly to see if they require watering. If they do need water it is best to give the plants a good soaking so that the water can percolate deep into the soil. This encourages the plants to root deep into the soil which means they are less susceptible to drought. It is best to water in the evening or early morning to prevent the water from evaporating in the heat of the day. If you have any well-rotted compost available use it to mulch established plants after they have been watered to help prevent water loss through evaporation.

Dig up your early tatties. You can check to see if they’re ready by scraping away a wee bit of soil below the shaw. Early potatoes can be dug up and are particularly good when they’re washed and cooked straight away! The Arran Pilot Aloo Dom recipe from the Arran Home recipe book below is a great curry that showcases early potatoes!

Keep on top of weeds between rows of vegetables. Hoeing or hand weeding is the best way but be sure to remove the weeds. Pick soft fruit daily as it ripens. You want to pick fruit such as strawberries, raspberries, blueberries, gooseberries, blackcurrants, redcurrants and cherries at their best and before the birds pinch them.

There is still time to sow a range of crops. Quick growing vegetables such as lettuce, salad leaves, radish, turnip, beetroot, fennel and kohlrabi can all be sown in July to provide harvests into the autumn. Even if these crops are still small by the time the weather starts to get worse they can be eaten as ‘mini-veg’. There are a range of other crops including parsley, spring cabbage, purple sprouting broccoli and chard that can be sown now and can be overwintered to provide a harvest in the spring.

Recipes in season this July

Panzanella

Ingredients

• 75g stale bread (ideally sourdough from Blackwater bakehouse!)
• 1 ripe beef tomato or several smaller vine tomatoes cut into chunks
• ½ small red onion thinly sliced
• Fresh basil leaves torn
• 2-3 tbsp extra virgin olive oil or rapeseed oil
• 1 tbsp red wine vinegar
• Sea salt and freshly ground pepper

Method

1. Combine all ingredients in a large bowl ready for serving
2. Leave to stand for 20 minutes to develop the flavours and allow the bread to soak up the dressing
3. Serve on it’s own as a light lunch

Tip: You could also add peach slices and mozzarella for a more filling meal. If you don’t have stale bread then griddle or toast some to use in the salad.

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Arran Pilot Aloo Dom

Ingredients

• 750g Arran pilot new potatoes
• 4 large fresh tomatoes finely diced
• 3 tbsp oil
• 3 tsp cumin powder
• 1tsp cumin seeds
• 2 bay leaves
• 1 large onion thinly sliced
• ½ tsp turmeric powder (plus extra for dressing the potatoes)
• ½ tsp chilli powder
• 1 large fresh red chilli diced
• 1 tbsp grated fresh ginger
• ½ tsp white sugar
• ½ tsp salt
• ½ tsp coriander powder
• ½ tsp garam masala (optional)
• 15g fresh coriander leaves finely chopped

Method

1. Preheat the oven to 200C
2. In a bowl coat the potatoes with a little turmeric and cumin and part roast until just starting to give (20-25 mins)
3. Meanwhile heat the oil on a medium low heat and add the cumin seeds and bay leaves and cook for a minute until the odours are released
4. Add the cumin powder and cook for another minute
5. Turn the heat up slightly then add the onion and saute for 15 minutes
6. Add fresh ginger, fresh chilli, turmeric, chilli powder, salt and sugar and cook for 10 more minutes
7. Add tomatoes and cook for 15 minutes until the oil breaks away from the tomatoes
8. Remove the potatoes from the oven and add potatoes, dried coriander, garam masala and fresh coriander to the pan. Stir and cook for another few minutes for the dish to come together. Add a splash of water if you prefer a saucier curry.

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Homemade ice lollies

Ingredients

• 300ml/10½fl oz yoghurt
• 125g/4oz strawberries/ blueberries/ raspberries or a mix 
• 50g/2oz caster sugar

Method

1. Place the yoghurt, strawberries and sugar into a food processor and blend until smooth.
2. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen.

From: https://www.bbc.co.uk/food/recipes/strawberryicelollies_89303