What to eat in August: Summer Salads with Red Cabbage & Courgettes!

When you think of seasonal eating in August, it can be a surprise to learn that Red Cabbage comes into season this month. On the other hand, some of you might be sick of Courgettes by now, and even having them being pushed on you by family, friends or neighbours! 

We’re here to give you tips and tricks on getting the most out of seasonal eating, and August is really the time to get your teeth into summer salads!

Courgettes 

Courgettes can be incredibly versatile when it comes to using them in the kitchen – and this bodes well as we often hear of the infamous courgette or marrow glut!

Like many fruit and veg, you see courgettes on the supermarket shelves throughout the year. But did you know 81% of courgettes sold in the UK are imported from other countries? (Environmental impacts of vegetables consumption in the UK. Azapagic et al.)

It is from June to October when UK grown courgettes are their tastiest and most nutritious.

Courgettes can be cut up into cubes, slices or ribbons, and eaten raw in your summer salad. They are a wonderful crop to add to a seasonal and healthy diet as they are high in vitamins A & C as well as low in calories (Courgette guide. Bhupesh Panchal).

Season Well’s Becky Mears has been visiting the Incredible Edible Aireborough gardens and harvesting courgettes. In the video to the right, Becky showing just how easy it is to harvest them!

Posted by Incredible Edible Aireborough on Thursday, 29 July 2021

Red Cabbage

Coming into season this month, Red Cabbage is available in the UK now until November.

If you are growing your own Red Cabbage, remember to cut across in the top of the stump after harvesting. This will produce a cluster of small heads in about 5 weeks, giving you more harvests from the one plant! (Grow your own Veg & Fruit Bible. Carol Klien)

Similar to courgette, Red Cabbage is just as tasty raw as it is cooked!

These beautiful red-purple cabbages are a good source of vitamin C and can add a good crunch and colour to any healthy rainbow coloured salad (The health benefits of red cabbage. Nicola Shubrook). And by aiming to eat a more colourful and varied plate of seasonal fruit and veg, we will be more likely to get the essential nutrients we need! (Should you eat a rainbow of fruits and vegetables? British Heart Foundation)

Why not try our colourful Summer Coleslaw Pitta Pockets recipe below? It’s so easy to make with children too. We even made it outdoors in the rain as part of a Healthy Activities and Food summer programme with families, run by Get Out More.

What to grow now? 

If you’re yet to start growing this year – fear not! You can still be sowing salad seeds at this time of year.

If you sow now, you will be able to start harvesting salad leaves in under 6 weeks! 

In some of our recent workshops, we’ve been sowing salad punnets with groups of local children at Left Bank Leeds. Our growing and cooking workshops have been organised as part of the Healthy Holidays programme here in Leeds. 

Here’s Rayan from our workshop at Left Bank Leeds, telling us how to create these salad punnets… 


Summer Coleslaw Pitta Pocket

(Serves 6)

Ingredients:

  • 1/2 head of red cabbage
  • 1 small courgette  
  • 2 medium carrots
  • 1 spring onion or a few chives
  • 2 tablespoons chopped parsley
  • Sprig of fennel or dill (optional)
  • Salt and pepper
  • Juice of 1 lemon
  • 3-4 tablespoons olive oil
  • 1 teaspoon sugar
  • 6 Wholemeal Pittas

Alternative Dressing: 2 tablespoons mayonnaise mixed with 100 g plain yoghurt and a squeeze of lemon juice

Equipment:

  • Sharp knife & chopping board 
  • Large mixing bowl
  • Grater
  • Empty jam jar with lid
  • Wooden spoon
Cooking instructions:

1. Wash the vegetables and herbs.

2. Top and tail the carrots and courgette. Then grate carefully on the largest holes of the grater.

3. Finely shred the cabbage using a chopping board and a large knife.

4. Chop the spring onions and herbs finely (or cut using scissors).

5. Combine the oil, lemon juice, sugar, salt and pepper in the jar. Screw the lid on tightly and shake the jar until the sugar dissolves. 

6. Put the vegetables and herbs in the bowl and mix well. Pour the dressing over and mix well until all of the vegetables are coated.

7. Grate the cheese and mix in with the coleslaw.

8. Use a knife to carefully split the pitta bread. This is easier to do if the pitta has been warmed first under a grill, or on a BBQ. Then fill with the cheesy coleslaw, cut in half and eat!


For more from Season Well, check out the links below:

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