Cooking with the seasons
Looking seasonally is the best way to celebrate your locality and eat a more diverse range of fruit and vegetables.
It embraces a more natural way of cooking and teaches us to understand the seasons as they change. Before the days of big supermarkets people were forced to cook seasonally so it is also a chance to return to our roots. In case you were unsure, seasonal food is produce that is purchased close to the time that it was harvested.
How do I know what is in season?
Hunt out your local farmers market and gather inspiration from the many Dublin restaurants working with seasonal menus. One of our favourite sesonal menus in Dublin is available in
Fallon & Byrne of Exchequer Street. The dining room is situated above the food hall which is treasure trove for food lovers filled with fresh, seasonal produce. Another notable name is McNally Family Farm. In opertion for over 20 years, they are certified organic and specialise in growing a large
variety of vegetables, herbs, salads, roots and fruits. You can shop online for collection at their many locations, the closest to Hali Cherrywood being Naomh Olaf GAA Market in Stillorgan which is open on Fridays from 9:00 to 12:00.
Lay it out for me
Spring foods are fresh and bright, giving us the opportunity to step out of the comfort of Winter. Summer is sweet and fruity with zingy salads for those warm afternoons. Autumn brings pumpkin spice and all things nice! Last but not least, winter is pure comfort with soups, stews and everything hearty to warm you from the inside out.
What’s in it for me?
The good of your health! Seasonal, organic food is more likely to be grown locally and harvested at it’s peak. It doesn’t need to be drowned in preservatives before making it to your plate or flown half way across the world. We’re looking at you Mr. Avocado!
So not only are you helping the planet by cutting down on the C02 emmissions transporting tropical preserved foods, you are also reaping the rewards with fresh, nutrient rich foods.
Cooking with the seasons
Looking seasonally is the best way to celebrate your locality and eat a more diverse range of fruit and vegetables.
It embraces a more natural way of cooking and teaches us to understand the seasons as they change. Before the days of big supermarkets people were forced to cook seasonally so it is also a chance to return to our roots. In case you were unsure, seasonal food is produce that is purchased close to the time that it was harvested.
How do I know what is in season?
Hunt out your local farmers market and gather inspiration from the many Dublin restaurants working with seasonal menus. One of our favourite sesonal menus in Dublin is available in
Fallon & Byrne of Exchequer Street. The dining room is situated above the food hall which is treasure trove for food lovers filled with fresh, seasonal produce. Another notable name is McNally Family Farm. In opertion for over 20 years, they are certified organic and specialise in growing a large
variety of vegetables, herbs, salads, roots and fruits. You can shop online for collection at their many locations, the closest to Hali Cherrywood being Naomh Olaf GAA Market in Stillorgan which is open on Fridays from 9:00 to 12:00.
Lay it out for me
Spring foods are fresh and bright, giving us the opportunity to step out of the comfort of Winter. Summer is sweet and fruity with zingy salads for those warm afternoons. Autumn brings pumpkin spice and all things nice! Last but not least, winter is pure comfort with soups, stews and everything hearty to warm you from the inside out.
What’s in it for me?
The good of your health! Seasonal, organic food is more likely to be grown locally and harvested at it’s peak. It doesn’t need to be drowned in preservatives before making it to your plate or flown half way across the world. We’re looking at you Mr. Avocado!
So not only are you helping the planet by cutting down on the C02 emmissions transporting tropical preserved foods, you are also reaping the rewards with fresh, nutrient rich foods.
Hearty minestrone
A chunky, hearty minestrone is one of our favourite ways to warm up on an autumnal day, and you can change it up year round to favour what’s in season.
Ingredients
1.5 tbsp olive oil
2 sticks of celery, diced
1 carrot, diced
1 red onion, diced
400g potato, diced
300g butternut squash, diced
1 tbsp worcester sauce
1 heaped tbsp tomato puree
3 cloves of garlic
2 heaped tsp Italian herbs
.5 tsp chilli powder
1.5 litres vegetable stock
1 tin of butterbeans
1 tin of chopped tomatoes
- In a large pot, heat the olive oil over medium-high heat. Add the onions, carrots, celery and butternut squash to the pot and stir. Sauté until the onions become translucent and soft, about 3 minutes.
- Add the worcester sauce, tomato puree and stir to coat. Then add the garlic, Italian herbs and chilli powder, stirring to ensure the garlic does not burn.
- Add the stock, tomatoes, potatoes and bring to the boil.
- Season with salt and pepper, reduce to a simmer and cover.
- When the vegetables are cooked, add the butter beans and simmer for 5 mins until heated through.
- Enjoy with some crusty bread! Try some recipes from The Happy Tummy Co on P7.
Hearty minestrone
A chunky, hearty minestrone is one of our favourite ways to warm up on an autumnal day, and you can change it up year round to favour what’s in season.
Ingredients
1.5 tbsp olive oil
2 sticks of celery, diced
1 carrot, diced
1 red onion, diced
400g potato, diced
300g butternut squash, diced
1 tbsp worcester sauce
1 heaped tbsp tomato puree
3 cloves of garlic
2 heaped tsp Italian herbs
.5 tsp chilli powder
1.5 litres vegetable stock
1 tin of butterbeans
1 tin of chopped tomatoes
- In a large pot, heat the olive oil over medium-high heat. Add the onions, carrots, celery and butternut squash to the pot and stir. Sauté until the onions become translucent and soft, about 3 minutes.
- Add the worcester sauce, tomato puree and stir to coat. Then add the garlic, Italian herbs and chilli powder, stirring to ensure the garlic does not burn.
- Add the stock, tomatoes, potatoes and bring to the boil.
- Season with salt and pepper, reduce to a simmer and cover.
- When the vegetables are cooked, add the butter beans and simmer for 5 mins until heated through.
- Enjoy with some crusty bread!
