August
Nature's bounty just gets better as harvest approaches: heat-loving aubergines, courgettes and tomatoes ripen, as do leeks and sweetcorn. Early wild mushrooms, apples, blackberries, pears and plums are ready to be picked, and don't forget to make the most of cherries and radishes.
These tasty birds are about as seasonal as it gets.
Versatile, easy to grow and low in calories, there's more to the courgette than being a staple in ratatouille or veggie lasagne.
British summers are synonymous with hedgerows heavy with wild blackberries, and there's nothing more gratifying than picking – and cooking – your own. Their not-too-sweet, not-too-tart flavour is a delight, they add texture to cocktails and can even be made into gin.
Fresh, healthy and local – pick-your-own’s popularity is on the rise. Food writer Kate Belcher visited Garsons farm in Surrey, and discovered that freshly-picked produce looks and tastes fantastic, too.
delicious. online has teamed up with FoodLovers Britain to highlight some of the producers responsible for bringing August's succulent seasonal produce to our kitchens..
Celebrate aubergines
To the Brits they're the exotic-sounding aubergine, to Americans and Australians the eggplant (and you can find out why here) – whatever you call them, you'll find them in an array of global cuisines and for good reason.
Native to India and Sri Lanka, aubergines have been cultivated around the world and come in many different varieties: in Europe and North America the most recognised is the large, oval-shaped pendulous type with deep purple skin; in Asia and India a wide range are available – expect to find round ones, long, slim ones – as well as miniature varieties – in white, yellow, green and shades of purple. Others are two-tone, some are striped.
It was once believed that aubergines, like tomatoes, potatoes and chilli peppers, were poisonous because they belong to the nightshade family; some people do have a bad reaction to eating these plants, but most suffer no ill effects.Aubergines are actually botanically classed as a berry, not a vegetable; they contain many small, edible seeds, which have a slightly bitter taste. They thrive in the sun, so the best British crop appears in August.Aubergine dishes are often associated with warmer climes; they feature heavily in Indian and North African cooking. Its meaty, creamy flesh has proved so versatile that it appears in many other cuisines, however, and it makes a great staple for vegetarian dishes. Famous aubergine dishes include ratatouille (France), moussaka (Greece), and baba ghanoush (Middle East).
Nutritional content and health benefits
Aubergines are a good source of fibre, folic acid and potassium. The skin contains anthocyanins, which are high in antioxidants, which can help the body fight off illness. Research also shows them to be effective in treating high levels of cholesterol. On the down side natural health practioners believe they can aggravate arthritis.
Choosing and cooking aubergines
Choose aubergines that feel weighty, with smooth, blemish-free skin and unwithered green stalks. They bruise easily so should be transported with care, and will keep in the fridge or a cool dark place for a few days.
Your mother probably taught you to salt aubergines before cooking to remove excess moisture and reduce their often-bitter taste; this isn't as necessary as it once was – modern aubergines are less bitter – but salting can help to reduce the generous amount of oil aubergines absorb during the cooking process.
To salt, cut into thick slices, sprinkle liberally with good quality salt and stand in a colander for 30 minutes, then rinse thoroughly and pat dry with kitchen towel.
Aubergines are great barbecued, fried, griddled and roasted.
Aubergine facts
- Aubergines are known by Americans, Canadians, Australians and Kiwis as eggplants because some 18th century varieties that settlers cultivated were round and white, resembling birds' eggs.
- Aubergines contain more nicotine than any other foodstuff; however, you'd have to eat 20lbs in one sitting for the plant to have the same effect as one cigarette.
- Globally, more than 4 million acres are used to cultivate aubergines.
Some delicious. aubergine recipes
Mackerel with spiced aubergines recipe
The distinctive flavours of mackerel and aubergine combine brilliantly in this easy dish
Moussaka recipe
Moussaka is a quintessential Greek dish using local ingredients, such
as lamb, aubergines, oregano, olive oil and feta. This classic recipe
includes a hint of cinnamon and it's topped with a lovely mixture of
Greek yogurt and two cheeses which browns and bubbles up.
Noodle, chicken and aubergine coconut laksa recipe
Laksa literally means 'many' in Sanskrit as this recipe traditionally
has so many ingredients. This easy noodle, chicken and aubergine
coconut laksa uses Thai red curry paste and lemongrass to capture the
flavour of this popular south-east Asian dish.
Red pepper, aubergine and coriander dip recipe
A mouthwatering vegetarian dip recipe for your next barbecue, full of the flavours of the Mediterranean.
Roast leg of lamb with aubergine Parmigiana recipe
Classic traditional roast lamb is perfect for a Sunday get-together.
This Mediterranean version marries juicy roast leg of lamb with
aubergine Parmigiana to bring out the fuller flavours.
Sausages with aubergine bulgar pilaf recipe
This Turkish dish is warming and hearty.
Spaghetti with butternut squash and aubergine pesto recipe
Although we think of pesto as being basically basil, Parmesan and olive
oil, it can contain other delicious ingredients. This simple spaghetti
with butternut squash and aubergine pesto dish combines the vegetables
with Parmesan to make a gorgeous Italian-style dish.
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