Grab some seasonal vegetables and love your local shops

Vegetable Shortages!

As I have been vegetarian for well over 30 years and a vegan food blogger for several of those, I am generally able to create a recipe from whatever vegetables I have on hand. Sometimes, I forget that other people need ideas and inspiration, and this blog post idea was a request from one of my lovely friends (thank you)!

The recent vegetable shortages in the UK have left many people trying to find the produce they are used to and usually buy. As people become more aware of the environmental impact of long-distance transportation and the importance of supporting local businesses, this is a perfect opportunity to turn to greengrocers for your produce needs.

By shopping at local greengrocers, you can support local growers and reduce your carbon footprint by purchasing produce that hasn’t travelled far. Additionally, it’s a great way to get to know what’s in season and discover new varieties of fruits and vegetables.

With March here tomorrow, there are plenty of seasonal vegetables that can be found at local greengrocers, including carrots, leeks, onions, beetroot, and spinach. These vegetables are not only in season, but they’re also packed with nutrients and delicious when prepared properly.

Cost of Living

The current cost of living crisis can be a challenging time for many people, especially when it comes to buying food. However, one way to potentially reduce the cost is to purchase seasonal fruits and vegetables (or learn how to grow your own).

Seasonal vegetables are often more abundant and therefore less expensive compared to out-of-season produce. This is because when vegetables are in season, they require less energy and resources to grow, harvest, and transport, which can lead to lower costs for both the farmers and the consumers.

In addition to being more affordable, seasonal vegetables can also be fresher and tastier since they haven’t travelled long distances or been stored for extended periods of time.

Seasonal Vegetables

When shopping for seasonal vegetables, it’s important to be flexible and adaptable with recipes. Seasonal produce may vary depending on location and climate, but there are always plenty of delicious options available. It’s also helpful to plan meals in advance and look for recipes that feature seasonal vegetables to make the most of your ingredients.

February (UK)

Here are a few vegetables that are usually available as locally grown in February in the UK. Beetroot, Brussels sprouts, carrots, cauliflower, celeriac, chicory, Jerusalem artichokes, kale, leeks, mushrooms, onions, pak choi, parsnips, purple sprouting broccoli, red cabbage, salsify, savoy cabbage, spring greens, spring onions, squashes, sweet potato, swedes and white cabbage.

March (UK)

These vegetables are usually available as home grown in the UK during March. Artichoke, beetroot, carrots, cauliflower, chicory, kohlrabi, leeks, pak choi, parsnip, purple sprouting broccoli, radishes, rhubarb, sorrel, spring greens, spring onions, sweet potato and watercress. Did you spot rhubarb in there! The first rhubarb is often the sweetest and requires less sugar when cooking and yes… it is classed as a vegetable!

Seasonal Vegetable Recipe Ideas

If you are after a bit of side salad to go with your dinner, you might have to search a few stores and probably have to pay higher than normal prices. However, if you are looking to get your five-a-day in and embrace what is grown locally you might find a new favourite – here are a few suggestions.

• Roasted Vegetable Salad: Preheat your oven to 400°F (200°C). Cut up a variety of vegetables such as carrots, sweet potatoes, beets, and onions into bite-size pieces. Toss the vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast the vegetables for 30-40 minutes or until tender and slightly caramelized. Serve on a bed of mixed greens with a simple vinaigrette.

• Roasted Root Vegetable Soup: Preheat your oven to 400°F (200°C). Cut up a variety of root vegetables such as carrots, parsnips, and turnips (if you can find them)! into bite-size pieces. Toss the vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast the vegetables for 30-40 minutes or until tender and slightly caramelized. In a large pot, sauté diced onions and garlic in olive oil until softened. Add in the roasted vegetables, vegetable broth, and a sprig of thyme. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove the thyme, then blend the soup until smooth.

• Kale and Potato Hash: Heat a large skillet over medium-high heat. Add diced potatoes and sauté until browned and slightly crispy. Add chopped kale and continue cooking until the kale has wilted. Season with salt, pepper, and a sprinkle of red pepper flakes.

• Roasted Brussel Sprouts with Maple Mustard Glaze: Preheat your oven to 400°F (200°C). Cut the ends off of Brussel sprouts and halve them. Toss the sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast the sprouts for 20-25 minutes or until tender and slightly crispy. In a small bowl, mix together maple syrup, Dijon mustard, and apple cider vinegar. Drizzle the glaze over the roasted Brussel sprouts and serve.

• Kale salad: Massage chopped kale with a dressing of olive oil, lemon juice, garlic, and Dijon mustard, then let sit before serving and top with sliced nuts or a sprinkling of your favourite cheese.

• Roasted purple sprouting broccoli: Toss purple sprouting broccoli with a bit of olive oil, Cajun spice, garlic granules, and black pepper, lay flat on a baking tray then roast in the oven 400°F (200°C) for 12-15 minutes, or until the florets are tender and slightly crispy. It’s best to check on the broccoli every few minutes and turn it over to ensure even cooking.

• Vegetable Mash: Boil chopped carrots and swede until tender (parsnips and/or celeriac too if you like), then mash with a bit of butter, salt, and pepper.

• Vegetable fries: Slice celeriac and carrots into thin strips, toss with olive oil and seasonings, then bake in the oven until crispy for a tasty and nutritious alternative to traditional French fries.

Other recipe ideas

If you look on the vegetable section on this website, you will find several recipes which can be adapted to seasonal recipes, for example, check out these Brussels sprouts ideas. One of my favourite easy recipes is to make different soups, especially when the weather is colder (I heard snow is coming?!) You could try this tasty leek and potato soup, or this creamy broccoli soup.

Sharing

I would love to hear about your vegetable and salad stories – whether they are available in abundance where you are, or whether you have been searching store after store for fresh tomatoes! Please remember that I love seeing your creations and interpretations of my recipes! If you create or adapt any of my recipes, tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.

Leave me a comment in the chat below – is there anything in particular you’d like me to create or discuss?! 

Speak soon

Laurena x

p.s.: Have you tried this… ? Let me know if you’d like more details!