Here at Piglet in Bed, we are really passionate about using local and fresh ingredients in our food, so here are a few tips on how you can can also shop and eat seasonally this summer.
June really marks the beginning of summer and with that come all the bright, fresh and colourful fruits and veggies! Local farmers markets are an explosion of colour this time of year and there is never a better time to eat a rainbow of seasonal produce.
Whether you're a gardener with your own allotment (so jealous) or just love simple seasonal food, there is so much available to taste and try right now. Below is a lost of what is in season right now, so you know exactly what to look out for next time you are the shops or local market.
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Vegetables |
Fruits |
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Fresh peas |
Raspberries |
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Courgette / Zucchini |
Strawberries |
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Mint |
Cherries |
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Tomatoes |
Red currents |
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Lettuce |
Blueberries |
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Herbs |
Elderflower |
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Radish |
Gooseberries |
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Chard |
Rhubarb |
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Spinach |
Kiwi fruit |
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New potatoes |
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Baby carrots |
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Spring onions |
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Asparagus |
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Watercress |
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We asked the team here at Piglet what some of their favourites were and top picks included juicy strawberries and cherries, fresh tomatoes, shelled peas and beans.
Crispy radish, with salad leaves and some fresh herbs add kick and flavour to any summer salad. A side of buttery new potatoes tossed with some fresh mint and dill never goes amiss. For a centre piece, try a crowd-pleasing tomato tart, such a the recipe below: a summer delight.
Summer Tomato Tart
Even though we have used tomato for this recipe, it would also work great with any other vegetables, herbs and spices that you have available or prefer. Courgettes/Zucchini with pine nuts or a fresh asparagus and fresh peas with watercress would be just as delicious. If you fancy a sweet version, simply swap out the savoury spices and tomatoes with some fresh berries and vanilla.
This recipe is so adaptable so feel free to switch it up to what you feel like. We have also used ready-made pasty here as it's a great time saver, but if you have the time and enjoy the process of making your own pastry, go for it!
INGREDIENTS
- 1 box of pre-rolled puff pastry
- 1 cup of fresh white farm cheese (ricotta works really well)
- 2 free range eggs
- 2 tbsp double (heavy) cream
- 2 tbsp milk
- 8 1/2 oz ripe cherry tomatoes
- 3 sprigs of oregano, leaves removed and finely chopped (and some extra for garnishing)
- 1/2 tbsp sesame seeds
- 1/2 tbsp nigella seeds
- Olive oil
- Salt and freshly ground pepper
METHOD
- Preheat the oven to 200C/400
- Line a large baking tray with parchment paper
- In a bowl, combine your cheese of choice (feel free to add a sprinkle of finely grated parmesan if you like things extra cheesy), the cream, 1 egg, the oregano and season to taste
- Roll the pastry out onto the baking sheet and spread the cheese mixture on top leaving a 2-inch gap at the edges
- Half the cherry tomatoes and spread them evenly over the cheese
- Crimp the edges of the pastry to form a pretty crust
- Beat the other egg with the milk in a small bowl to create a wash (you can use just egg or just milk here if you prefer) and brush over the edges of the pastry to ensure golden deliciousness
- Sprinkle the edges with nigella and sesame seed
- Drizzle with olive oil, season and pop into the oven for about 25-30 minutes until nicely brown (always check the cooking instructions on the pastry box as these vary)
- Garnish with any remaining herbs
- Let cool completely before cutting and serve with a crisp salad for a weekend lunch or a speedy mid-week dinner.
By Kathryn Norris
Photos and recipe by Noreen Wasti @noreenwasti
