July – In Season

005

JULY

VEGETABLES

Artichokes
Aubergines
Beans
Beetroots
Broad Beans
Broccoli
Cabbages
Carrots
Cauliflowers
Courgettes
Cucumber
Fennel
French Green Beans
Garlic
Horseradish
Lettuces
Lettuce
Mangetout
Mushrooms
Onion
Pak Choi
Peas
Peppers
Potatoes
Purlane
Radishes
Rocket
Runner Beans
Samphire
Sorrel
Spinach
Summer Truffles
Spring Onions
Sweet Potatoes
Sweetcorn
Tomatoes
Watercress

FRUITS

Apricots
Avocados
Bananas
Blackcurrants
Blueberries
Cherries
Gooseberries
Greengages
Grapes
Figs
Loganberries
Melons
Nectarines
Plums
Raspberries
Redcurrents
Rhubarb(outdoor)
Strawberries
White Currants

MEAT

Lamb
Rabbit
Wood Pidgeon

FISH

Black Bream
Coley
Crab (brown and spider)
Haddock
Halibut
Hake
Langoustine
Lobster
Plaice
Pollock
Scallops
Sea Bass
Sea Trout
Sole (Dover)
Signal Crayfish (freshwater)
Trout(brown and rainbow)
Whiting
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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