Eat with the seasons

Eating with the seasons is a simple, joyful habit that compounds benefits. When you choose what’s growing near you right now, you’re buying food at its natural peak—when sugars, acids, and aromas are finely tuned by weather rather than warehouses. That usually means better flavour and lower prices. It also means money circulating in your local area, giving small farms the financial resilience to experiment, diversify, and steward their land. Consider this guide your friendly companion: a quick calendar for planning, plus paragraphs of practical advice to make seasonal eating feel relaxed and achievable—no perfection required.

UK Seasonal Calendar at a Glance

The calendar below offers a bird’s-eye view, but seasonality always flexes with latitude, microclimate, and the year’s weather. “Peak” signals best flavour and value—often when farms have a glut and prices are friendly. “Also good” means dependable quality, sometimes from stored crops or protected growing (glass/polytunnels). Use it to shape your weekly basket, then read the month sections for nuance.

Month-by-Month: What to Buy, How to Use It

Each month has a mood and a rhythm. The paragraphs here focus on feel and technique so you can improvise: how to judge freshness at a glance, how to pivot when a crop hasn’t landed, and how to coax comfort from what’s abundant.

January

January rewards slow cooking and sensible prep. The cold sharpens brassicas and sweetens roots, so lean into roasts, braises, and broths. Buy cabbages that feel heavy for their size and leeks with bright, crisp greens; mud is a sign of freshness, not neglect. If holiday leftovers linger, fold shredded brassicas into bubble-and-squeak or frittatas for zero-waste warmth.

• At their peak: leeks, savoy & January king cabbage, kale/cavolo nero, swede, Jerusalem artichokes, parsnips, carrots, beetroot.
• Also good: stored apples/pears, maincrop potatoes, chicory (forced).
• Quick ideas: roast roots with rosemary; cabbage & leek braise; cavolo nero with garlic, chilli & pasta.
• Substitutions: kale ↔ savoy cabbage; swede ↔ celeriac.

February

By February, purple sprouting broccoli arrives like a promise of spring. Treat it simply: blister quickly, finish with lemon zest and anchovy (or miso for a vegetarian umami kick). Celeriac’s earthy perfume shines both raw (as remoulade) and roasted. Forced chicory brings welcome bitterness—balance it with cream, citrus, or honeyed dressings.

• Peak: PSB, cabbages, leeks, celeriac, chicory.
• Also good: beetroot, carrots, potatoes, stored apples.
• Ideas: PSB with lemon & anchovy; celeriac remoulade; chicory gratin.
• Prep note: peel thicker PSB stems lightly so they cook as tender as the florets.

March

March is a cusp month: winter lingers, but new flavours peek through. Forced rhubarb’s neon pink stalks are as much about acidity as sweetness; compotes and chutneys lift rich stews and cheeses. Spring greens soften in minutes—sauté with garlic and a splash of stock for a fast side. Wild garlic appears in shady spots; if you forage, do so responsibly and take only what you’ll use.

• Peak: forced rhubarb, PSB, spring greens, wild garlic.
• Also good: the last of stored roots.
• Ideas: wild-garlic pesto; rhubarb compote; spring-green stir-fry with ginger.
• Shop smart: choose spring greens with crisp ribs and no yellowing edges.

April

April tastes like freshness. Asparagus often begins mid to late month; buy spears with tight tips and a clean snap. Watercress brings peppery lift to soups and sandwiches, while radishes add crunch to anything rich. Protected salad leaves are tender now—treat them gently and dress just before serving.

• Peak: asparagus (from mid/late April), watercress, radishes, protected-grown salad leaves.
• Also good: early new potatoes, chives, mint.
• Ideas: asparagus with soft eggs; smashed radish & butter toast; watercress soup.
• Freshness test: snap a spear—hollow, dry centres suggest age.

May

May is green and generous. Broad beans are creamy and sweet—double-pod for elegance, or embrace their rustic charm and blitz into a minty mash. Early strawberries appear in warmer regions; let them shine with only sugar and a pinch of salt to wake their flavour. Spring onions are at their mildest, perfect raw or charred whole on the grill.

• Peak: broad beans, spring onions, early strawberries, early peas.
• Also good: baby carrots, lettuce, dill, early courgettes (under glass).
• Ideas: broad-bean mash with mint; pea, spring onion & feta salad.
• Waste less: simmer empty bean pods for a light vegetal stock.

June

June is picnic weather and easy cooking. Courgettes are tender enough to eat raw in ribbons; peas smash beautifully on toast with lemon. Gooseberries cut through oily fish; cherries want nothing but a bowl. If tomatoes are still under glass, treat them kindly and keep them out of the fridge to preserve aroma.

• Peak: peas, courgettes, gooseberries, cherries, first tomatoes (under glass).
• Also good: new potatoes, salad leaves, early cucumbers.
• Ideas: smashed peas on toast; courgette ribbons with lemon; gooseberry crumble.
• Swap: tart gooseberries ↔ cooking apples in savoury sauces.

July

High summer brings a painter’s palette. Tomatoes develop complex aroma—sniff the stem end for that tomato-leaf perfume. Berries are abundant and delicate; buy little and often, or freeze on trays the day you get them. Cucumbers are sweet and crisp; don’t overlook the smaller, knobbly varieties for extra flavour.

• Peak: strawberries, raspberries, blueberries, cucumbers, heritage tomatoes.
• Also good: young carrots, salad potatoes, French beans.
• Ideas: tomato panzanella; cucumber & dill salad; mixed-berry Eton mess.
• Buying tip: never refrigerate tomatoes you plan to eat within a few days.

August

August is all sun-ripened swagger. Sweetcorn is best the day it’s picked; kernels should be full and milky. Plums carry spice notes that love cinnamon, star anise, or bay. Outdoor peppers and tomatoes finally gather depth—slow-cook into peperonata and spoon over toast, pasta, or eggs.

• Peak: sweetcorn, plums, outdoor tomatoes & peppers, runner/French beans, blackberries.
• Also good: beetroot, early apples, summer squash.
• Ideas: charred sweetcorn salad; plum galette; peperonata with eggs.
• Corn check: peek under the husk—skip pale, dented kernels.

September

September is the great handover from summer to autumn. Apples and pears arrive in a rush; try varieties you’ve never met from local growers. Squash leads with sweetness but loves salty cheese, chilli, and herbs. Kale and early brassicas return for salads and sautés—slice thinly and dress decisively.

• Peak: apples, pears, squash/pumpkin, kale, early brassicas, damsons.
• Also good: figs (warm microclimates), cobnuts (Kent).
• Ideas: roasted squash with sage; apple & cheddar toasties; kale caesar.
• Cellar tip: store apples cool and away from other veg (ethylene accelerates ripening).

October

October welcomes cosy kitchens. Beetroots are deep and sweet; roast a tray and use through the week. Celeriac brings truffle-adjacent aroma; try thick “steaks” seared and roasted. Cultivated mushrooms are reliable now—keep them in paper, not plastic, and cook hot for browning.

• Peak: pumpkins & winter squash, beetroot, celeriac, mushrooms.
• Also good: late raspberries, cabbages, maincrop potatoes.
• Ideas: beetroot barley risotto; celeriac steaks; roast pumpkin with miso.
• Storage: cure winter squash warm and dry (10–14 days), then keep cool/dark.

November

Frost sweetens parsnips and concentrates flavour in brassica leaves. Cavolo nero loves garlic and chilli; leeks provide gentle sweetness for pies and tarts. Quince is heady and tough raw—poach or bake until perfumed and yielding, or cook down into membrillo for cheese boards.

• Peak: cavolo nero, parsnips, leeks, sprouts begin, quince.
• Also good: kohlrabi, salsify, stored apples.
• Ideas: parsnip & pear soup; leek & cheddar tart; quince paste.
• Cook’s note: blanch kohlrabi matchsticks briefly for a silkier slaw.

December

December feasts don’t need fuss—just good produce cooked with care. Brussels sprouts are sweetest when small and tight; halve and char for nutty depth. Red cabbage mellows with long, low cooking and a fruity acid. Chestnuts add luxury to mash or pasta when blitzed with milk or stock.

• Peak: Brussels sprouts, red & white cabbage, carrots, potatoes, chestnuts.
• Also good: winter lettuces (protected), chicory, beetroot.
• Ideas: charred sprouts with balsamic; red-cabbage braise with apples; chestnut mash.
• Batching: prep brassicas 1–2 days ahead; keep washed leaves wrapped to stay crisp.

Preserving: Low-Effort Ways to Capture the Season

Preserving isn’t all-day canning marathons. Most of the time, it’s fifteen quiet minutes that save a glut from going limp. A tray freeze of berries, a jar of quick-pickled radishes, roasted peppers packed in oil—these little rituals turn seasonality into convenience food you trust.

• Freeze: berries, blanched beans/peas, roasted peppers, herb-oil cubes, stewed rhubarb.
• Pickle: radishes, cabbage (quick kimchi), cucumbers, beetroot.
• Jam/Compote: strawberries, raspberries, plums, damsons, gooseberries.
• Ferment: sauerkraut (cabbage), curtido, kimchi-style brassicas.
• Dry: apple rings, tomatoes (low oven), herbs (air-dry or dehydrator).

Cooking Playbook (fast, flexible, seasonal)

Good seasonal cooking is more method than recipe. Master a handful of techniques and plug in whatever’s fresh. Char brings smoke to sweetcorn and courgette; high-heat roasting concentrates roots; a lemony dressing makes brassicas sing. Build a soup base, fold in the month’s veg, and dinner practically cooks itself.

• Grill/char: asparagus, sweetcorn, courgettes, peppers → finish with lemon + good oil.
• Roast high-heat: squash, beetroot, carrots, celeriac → glaze with honey/miso.
• Blanch & dress: PSB, kale → olive oil, garlic, chilli, lemon zest.
• Soup base: onion/leek + carrot + celery → add roots/greens to taste.
• One-pan grains: barley/farro + seasonal veg + stock → finish with herbs.
• Raw & crunchy: kohlrabi, fennel, cabbage → slice thin; citrus-mustard dressing.

Smart Shopping at Markets & Farm Shops

Markets are conversations as much as transactions. Ask what’s tasting best today—growers know where the flavour is and which grades are perfect for jam, sauce, or pickling. Go early for variety, late for bargains; bring a plan but expect to pivot. If something’s scarce, the stallholder will suggest a cousin crop that cooks the same way.

• Ask, taste, learn. Flavour over looks; seconds are brilliant for cooking.
• Buy to share. Split a tray of tomatoes or peaches and preserve together.
• Substitution chains. If peas are out: French beans → courgette → PSB, depending on month.
• Payments. Some stalls offer better prices for cash; others take cards only—bring both.

Accessibility & Planning

A great market trip is smooth and welcoming. Many farm shops publish notes on parking surfaces, step-free access, toilets, and quieter hours. If you can’t find details, a quick call helps everyone plan. Consider go-bags: tote, produce bags, jar for herbs, and a small cooler in warm weather.

Regional & Micro-Season Notes

The UK’s patchwork of climates keeps things interesting. Southern and coastal areas warm sooner, nudging strawberries and outdoor tomatoes ahead by a couple of weeks. Upland and northern regions run cooler, which suits brassicas and roots beautifully. Protected cropping—glasshouses and polytunnels—extends the bookends of many seasons, so a “first tomato” might be early inside while outdoor fruit takes its time. Wild foods—wild garlic (Mar–May), blackberries (Aug–Sep), damsons (Sep)—are seasonal postcards; forage responsibly, seek permission, and leave plenty for wildlife.

Budget Planner: One Basket, Many Meals (Summer example)

Think in components, not single-use ingredients. When you build a basket that shares herbs, dressings, and sides, the week flows. Tomatoes become panzanella one night, a quick sauce the next. New potatoes star warm with mustard dressing and later cold under tinned fish. The goal isn’t strict meal-prep; it’s modular cooking that adapts to appetite and time.

• Basket: 1 kg tomatoes, 2 cucumbers, 1 courgette, 1 bunch basil, 1 kg new potatoes, 300 g berries, 1 head lettuce, 500 g runner/French beans.
• Meals:
  1. Panzanella (tomato, cucumber, basil, stale bread)
  2. Warm potato & green-bean salad with mustard dressing
  3. Courgette ribbon pasta with lemon & basil
  4. Big salad bowls (lettuce + leftovers)
  5. Berries & yoghurt; freeze any extra for later

Substitutions by Family

Seasonal cooking is forgiving. If the market is out of peas, switch to French beans and keep your plan intact. Brassicas swap easily between kale, cabbage, and PSB; roots are almost endlessly interchangeable by weight and cook time. Keep the method and flavour profile, trade the veg.

• Brassicas: kale ↔ cabbage ↔ PSB ↔ sprout tops.
• Roots: carrot ↔ beetroot ↔ parsnip ↔ swede ↔ celeriac.
• Alliums: spring onion ↔ chives ↔ leeks ↔ shallots.
• Soft fruit: strawberries ↔ raspberries ↔ blackberries ↔ gooseberries.
• Legumes: peas ↔ broad beans ↔ French/runner beans.

Winter Staples: Eat Well When It’s Cold

Winter cooking shines when you pair sturdy veg with pantry staples and bright accents. A pot of barley with roasted squash and kale feels luxurious with a squeeze of lemon and a spoon of mustard. Chickpeas love cavolo nero and garlic; lentils soak up leek sweetness. Keep a little acid and heat—vinegar, citrus, chilli—on the table to balance richness and wake up roots.

Cold months favour storage crops (potatoes, onions, beets), hardy greens (kale, cabbage, sprouts), and forced chicory. With a few flexible methods, you’ll eat as vibrantly in January as you do in July

Keep exploring

Seasonal eating is social. Visit a farmers’ market, ask what’s grown within 50 miles, and pick one new variety each month to taste. Tell us what you cook—your tips help neighbours buy better and waste less.

• Visit your nearest farmers’ market and ask what’s grown nearby.
• Check the Farmerify Monthly for round-ups, featured farms, and recipes.
• Share your favourite seasonal recipes: hello@farmerify.net—we love featuring community dishes and clever zero-waste ideas.