Considering the seasonality of your food is one of many ways to ease yourself into the transition between the seasons!

More apples will appear this month and you may still have some left over from the last. If you find yourself overwhelmed, this recipe for Apple Cider Vinegar from Eco Savvy’s cookbook is an excellent way to use this fruit and create vinegar with many health benefits and uses. Other fruits in season this month include pears, quinces, sloe berries and cranberries.

Kale is one of the few greens still in season at this time of year. It often appears in abundance so if you find you are overwhelmed with this leafy green, try this recipe for Kale Pesto to use some of it up. In this recipe the kale is an alternative to basil that is out of season this time of the year, it is also highly nutritious and full of vitamins important for the colder months.

Pumpkins are also in season this month and bring a burst of colour amidst the approaching darker nights. They are often carved for Halloween but can be used in many recipes, saving them from going to waste. This Pumpkin Curry with Chickpeas uses up any extra pumpkin while creating a delicious dish full of autumnal flavour. 

More seasonal produce in October includes marrows, squashes, turnips, kale, chestnuts, shallots, wild mushrooms, and leeks. 

In the garden

Work in the garden this month tends to be slower but it’s still important to keep on top of harvesting and to clear any dead plants or yellow leaves to be composted. Preparation for the winter chills should begin, with extra care for overwintering crops. Plants that are resilient to the winter cold such as cabbages, onions, and broad beans can be sown. If you are harvesting any pumpkins this month, a good tip is to leave them in the sun to ‘cure’ so that they keep for longer. 

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Recipes

Apple Cider Vinegar

Ingredients 

Cores and peels from 6 to 8 apples

(scraps from apples used in other recipes)

Or equivalent amount of new, sliced apples

2 tbsp sugar

Water to cover

Equipment

Mason jar (1 litre)

Muslin to cover top of jar 

Method

1. Place the cores and peels in a large jar.
2. Cover the scraps with water and stir in the sugar. 
3. Place a paper towel or piece of muslin on top of the jar and secure it with a rubber band.
4. Let the mixture soak for 2 weeks at room temperature and then strain out the liquid. Discard the solids, which can be composted.
5. Return the liquid to the jar and cover it again with muslin and secure with a rubber band. Leave it for 4 more weeks, stirring daily.
6. Taste the vinegar and see if it has the acidity you like. If it does, transfer it to a sterile bottle with lid for storage. 
7. If not, leave it in the large jar for a little longer, checking every few days. 

Tip: Use a jar that becomes more narrow at the top so that the apple pieces stay submerged. This also helps reduce the potential of mould growing on the vinegar as it develops.

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Kale Pesto

Ingredients 

½ cup (120g) pumpkin seeds

1 small garlic clove

¼ cup (60g) vegan parmesan cheese, or 1 tablespoon nutritional yeast

¼ teaspoon sea salt

Freshly ground black pepper

2 packed cups chopped curly kale

2 tablespoons lemon juice

½ cup (120ml) extra-virgin olive oil

Method

1. In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
2. Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.

Tip: If the kale pesto is too bitter, add ¼ teaspoon maple syrup or honey.

https://www.loveandlemons.com/kale-pesto

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Pumpkin Curry with Chickpeas

Ingredients

1 tbsp sunflower oil

3 tbsp Thai yellow curry paste, or vegan alternative

2 onions, finely chopped

3 large stalks lemongrass, bashed with the back of a knife

6 cardamom pods

1 tbsp mustard seed

1 piece pumpkin or a small squash (about 1kg)

250ml vegetable stock

400ml can reduced-fat coconut milk

400g can chickpea, drained and rinsed

2 limes

Large handful mint leaves

Method

1. Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.

2. Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

https://www.bbcgoodfood.com/recipes/pumpkin-curry-chickpeas

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Our What’s in Season blog posts are written by Megan Hamill our Zero Waste Cafe Support Worker. To find out more about Megan you can read her bio here, and you can find out more about our Zero Waste Cafe’s here.