Seasonal Produce - July
The weather in Britain has been anything but summery, but now that July is here perhaps we can hope for balmy evenings eating al fresco. I love barbecues and picnics and a lot of our meals will be planned around hearty salads. Take advantage of the preponderance of fresh herbs available now: basil, chives, dill, mint, parsley and tarragon all bring an unexpected zing to a mixed salad.
Fennel comes into season and I recommend trying this as a for a wonderful salad on its own: sliced very thinly and served with parmesan shavings and just a touch of olive oil. Or if you find the anise flavour too strong, mix thin slices in with your green salads to add extra bite and a touch of coolness. Then head over to GoodFood for six pages of recipes, both with fennel as the star and in a subsidiary role.
Tomatos are deep red and juicy now. We could eat them all week: served in salad, sliced with garlic and oil, pureed into gaspacho, chopped up into a light sauce for pasta. We love them although sadly it’s quite clear that not everyone agrees. 
You can still go mediterranean this month though — with a focus on the beautiful purple vegetable. Whether you know it as aubergine or eggplant, you will find it a tasty and versatile addition to your meals. Simply brush slices with oil and grill for a quick and healthy side dish or try one of the 3000+ recipes over at Ashbury’s Aubergines.
For afters, you are spoilt for choice with berries: strawberries and raspberries are naturally sweet this time of year: eat them on their own or with just a touch of double-cream. Red currants are lovely added to fruit salads or made into a sauce. Cherries are juicy and lush and will bring smiles just by putting out a bowl full of them for people to grab.
Get the family involved. The Woodcraft Folk have written up an activity called Eating seasons with worksheets for the UK to test your knowlege of local foods and seasons.
