Autumn seasonal vegetables guide: what to choose and how

October and November, when summer vegetables slowly give way to winter ones, are among the most enjoyable months in the kitchen. Vegetables eaten in season are tastier, more nutritious and better value. In this guide we have gathered tips on how to choose, store and cook the star vegetables of autumn.

Leeks

Leeks are a must on the autumn table. When choosing them, look for a long white section and upright, bright green leaves. Yellowed or limp leaves are a sign that the leeks have been sitting for a while.

• Storage: Unwashed, wrapped in kitchen paper, in the crisper drawer for 5–7 days.
• Tip: Soil can collect between the leaves; split them in half and wash in plenty of water.
• Our suggestion: Leeks braised in olive oil, leek börek or leeks with minced meat.

Spinach

With spinach, make sure the leaves are dark green, crisp and free of spots. Spinach with thin stems tends to be sweeter.

• Storage: Dry, in a perforated bag for 3–4 days. You can blanch it, portion it and freeze it.
• Tip: Serving spinach with yoghurt beautifully balances its flavour.

Pumpkin

A pumpkin should have a hard skin and a dry stalk, and should feel heavy in your hand. If you are buying slices, check that the flesh is bright orange with a visible fibrous texture.

• Storage: A whole pumpkin will keep for weeks in a cool, dark place. Wrap cut slices in cling film and keep them in the fridge for 4–5 days.
• Our suggestion: Roasted pumpkin soup or candied pumpkin with walnuts.

Cauliflower and broccoli

Cauliflower should have tight, white florets with no dark spots, while broccoli should be dark green with no yellow flowering. The cut end of the stalk should look fresh.

• Storage: Unwashed, in the fridge for 5–6 days.
• Tip: Adding a slice of lemon to the water when boiling cauliflower keeps its colour and reduces the smell.

Celeriac and carrots

For celeriac, smooth skin and a heavy body are signs of freshness. For carrots, look for a bright orange colour and a firm texture; soft carrots have been stored too long.

• Storage: Cut off the green tops of carrots, otherwise they lose moisture. Celeriac keeps for up to two weeks in the fridge.

Why does buying in season matter?

Vegetables grown out of season are usually produced in heated greenhouses or transported over long distances. Seasonal vegetables, on the other hand:

1. Have a lower carbon footprint because they need less energy to grow.
2. Lose fewer vitamins because they travel from field to shelf faster.
3. Are cheaper because they are plentiful.

In our store, vegetables with the “Local” badge come from our producers within 150 kilometres. Don’t forget to visit our recipes page for quick recipes you can make with seasonal vegetables.

Don’t forget autumn fruit

Autumn also brings quince, pomegranate, mandarins, apples, pears and persimmons. Choose pomegranates that are shiny and heavy, and keep apples away from pears, as the ethylene from apples ripens pears faster.