What foods are in Season in October?

Food that is in season is more nutritious, tastier and often more reasonably priced. Here is a list of our favourite fruits and vegetables that are in season in October, and a few ways to eat them. 

Prepare now for shopping and cooking in October.

• Apples 

  (Varieties in season: Aroma, Saga, Rubinola, Santana, Ingrid Marie) - apples are a good source of dietary fibre, vitamin C, and antioxidants. You can warm up October by roasting apples with autumn spices and adding them to your yoghurt.

• Baby Potatoes: 

  A source of carbohydrates and dietary fibre, as well as vitamins like vitamin C. Potatoes are in season in October and available year round. You can steam baby potatoes and drizzle them with olive oil, herbs and salt.

• Beetroots (purple, polka, and yellow):

  A rich source of dietary fibre, vitamins, and minerals, including folate and potassium. Beets are in season all year. In October, you can steam different coloured beetroots and serve with feta cheese and mustard vinaigrette.

• Broccoli:

  Several varieties of broccoli are in season in October. An amazing source of phytonutrients, you can steam the broccoli to retain the folate. 

• Brussels Sprouts: 

  A nutrient-dense vegetable fibre that vitamin C, vitamin K and other phytonutrients, sprouts are in season now. In October you can make crunchy Brussels Sprouts and drizzle with a herb vinaigrette.

• Carrots:

  Are known for their high beta-carotene content, which is converted to vitamin A, and they provide dietary fibre. In October, you can start to make winter soups with pumpkin, potato and shallots. Serve with a sprinkling of chilli salt.

• Cauliflower: 

  Cauliflower, a versatile vegetable that is rich in dietary fibre and vitamins, is still in season in October. We love steamed and mashed cauliflower with a bit of added butter and salt.

• Celeriac: 

  A low-calorie root vegetable that is in season now, celeriac offers dietary fibre and various essential nutrients, such as vitamin K and phosphorus. Saute celeriac, or make celeriac coleslaw to go with October's pork chops.

• Celery:

  Serve raw or add to stews and soups for extra flavour. Celery has more fibre when eaten whole, and this is one of its main benefits, so don't bother juicing it.

• Chanterelle mushrooms: 

  These mushrooms are a flavorful addition to paleo-friendly recipes. In October, you can sauté them with garlic and herbs for a delectable side dish or topping.

• Herbs:

  Especially parsley, rosemary and thyme pair well with autumn's stews and soups.

• Kale:

  Kale contains high levels of vitamins A, C, and K, along with essential minerals and antioxidants. In October, you can incorporate kale into a paleo-friendly salad with olive oil, lemon juice, and nuts for added crunch.

• Leeks:

  A mild onion flavour and are a good source of dietary fibre and vitamins. In October, you can make a warming butternut squash soup with leek and bacon.

• Lingon:

  I like to eat them raw as a yoghurt topping or make them into a smoothie with a banana for a sweeter taste.

• Jerusalem artichokes:

   rich in dietary fibre and provide a unique source of inulin, a prebiotic that supports gut health. In October, you can prepare a paleo-friendly Jerusalem artichoke soup with coconut milk and herbs.

• Newly harvested potatoes:

   a source of carbohydrates and dietary fibre. In October you can steam them with herbs, salt and garlic, smash them and then bake them in the oven until crispy.

• Parsley:

   an herb rich in vitamins and minerals, including vitamin C and vitamin K. In October, you can use fresh parsley to garnish and add flavour to dishes, or to add flavour to meat stews.

• Parsnips:

  A nutritious root vegetable containing dietary fibre and various essential nutrients, such as vitamin K and phosphorus. In October you can prepare paleo-friendly parsnip fries with garlic and herbs for a flavorful side.

• Pears:

  Roast, eat raw, or add to salads for extra flavour and fibre.

• Pointed cabbage: 

  a crisp and versatile vegetable rich in dietary fibre and vitamins. In October you can prepare coleslaw with pointed cabbage, apples, and a tangy vinaigrette for a refreshing side. 

• Pumpkin and squash:

   a nutrient-rich vegetable providing dietary fibre, vitamins, and antioxidants. 

• Red/white Cabbage:

   Cabbage is budget-friendly and contains antioxidants and dietary fibre, vitamins C and K, and essential minerals. In the autumn we like to saute cabbage with garlic and onions. 

• Red onions:

  : a good source of dietary fibre and vitamin C, red onions add flavour to many different dishes. 

• Rutabagas: 

  a good source of dietary fibre and vitamin C, making them a nutritious addition to paleo-friendly dishes. In October, you can mash rutabagas with coconut oil and seasonings.

• Savoy cabbage: 

  a low-calorie vegetable rich in dietary fibre and vitamins, including vitamins C and K. In October, you can use Savoy cabbage leaves as a wrapper for paleo-friendly cabbage rolls filled with ground meat and herbs.

• Tomatoes:

   In autumn we mostly use boxed and jarred tomatoes and add them to stews, ratatouille and shakshuka.

• Yellow onions:

   a good source of dietary fibre and vitamin C. They can be used in paleo-friendly recipes such as caramelized onion and balsamic chicken.