Hello October: Seasonal Veg, London Markets and a Warming Autumn Recipe

Hello October: Seasonal Veg, London Markets and a Warming Autumn Recipe

October is a good excuse to put the roasting tin back to work. Sweet squash, earthy roots, leafy greens and crisp apples give us plenty to cook with as the evenings draw in. A few good ingredients can become a warming supper, a Sunday roast or a lunch worth looking forward to.

At Ted’s Veg, that connection between the growing season and the kitchen is at the heart of what we do. From our family farm in Boston, Lincolnshire, to our London market stalls, we bring together our own produce and fruit and veg from other growers to keep your cooking full of variety.

There is plenty to look out for at the start of October:

Squash and cooking pumpkins. Look out for Crown Prince and butternut squash. Crown Prince has distinctive blue-grey skin and orange flesh; both varieties work beautifully roasted, blended into soup or stirred through a risotto. Ask us which squash is best for the dish you have in mind.

Leeks. Gently cooked leeks bring a lovely sweetness to pies, soups and stews. Wash between the layers to remove any grit, then give them time to soften in the pan.

Kale and chard. These leafy greens bring colour and texture to autumn cooking. Stir them into a pot of beans, add them to pasta or cook with garlic for a simple side.

Carrots and beetroot. Roast them until tender and caramelised, grate them into a crunchy salad or use them to build a hearty vegetable soup.

British apples and pears. Perfect for lunchboxes, crumbles and a warm fruit compote spooned over porridge. Ask about the varieties available and whether they are best for eating fresh or cooking.

Our selection changes with the harvest and deliveries. If you are trying something new, have a chat with the team: we can help you choose what to take home and explain where it has been grown.

You can pick up your autumn ingredients at our markets across London. Here are a few places to find us at the weekend:

For all our locations, addresses and the latest opening times, visit Where to Find Us. Bring a bag, pick up something seasonal and ask us what is looking particularly good that week.

Prefer to shop from home? Explore our fruit and vegetable boxes, including one-off boxes and regular subscriptions.

Put your market haul to work with this roasted squash, leek and butter bean stew with kale. Roasting gives the squash golden edges, while the beans make the stew thick and satisfying. Serve with crusty bread for an easy autumn supper.

Serves 4 with bread · Prep: 15 minutes · Cook: about 40 minutes

You will need:

800g Crown Prince or butternut squash, weighed after peeling and removing the seeds, cut into 2cm chunks

2 medium leeks, trimmed, thoroughly washed and sliced

150g kale, tough stalks removed and leaves chopped

3 garlic cloves, finely chopped

2 × 400g tins of butter beans, drained and rinsed (about 480g drained weight in total)

3 tbsp olive oil

1 tsp smoked paprika

1 tsp dried thyme, or the leaves from 3 fresh sprigs

600ml vegetable stock

1–2 tsp cider vinegar, to taste

Salt and black pepper

Crusty bread, to serve

Roast the squash. Heat the oven to 220°C / 200°C fan / gas 7. Toss the squash with 2 tbsp olive oil, a little salt and black pepper. Spread over a large baking tray and roast for 30–35 minutes, turning halfway, until tender and golden at the edges.

Soften the leeks. While the squash roasts, heat the remaining oil in a large saucepan. Add the leeks and cook gently for 10 minutes, stirring occasionally. Add a splash of water if they start to catch.

Build the stew. Stir in the garlic, paprika and thyme and cook for 1 minute. Add the butter beans and stock. Bring to a gentle simmer and cook for 10 minutes. Mash a few beans against the side of the pan to thicken the broth.

Add the greens. Stir in the kale and simmer for 6–8 minutes, until tender. Fold in the roasted squash and warm everything together for another 2 minutes. Add a little extra water if you prefer a looser stew.

Finish and serve. Stir in 1 tsp cider vinegar, taste, then add more vinegar, salt or pepper as needed. Ladle into bowls and serve with bread for mopping up the juices.

If chard catches your eye at the stall, use it instead of kale. Finely slice the stems and cook them with the leeks, then add the chopped leaves for the final few minutes.

Cooking for customers this October? We also supply restaurants, cafés and catering kitchens with seasonal produce and a wider range of kitchen essentials. Explore Ted’s Veg Wholesale to find out more and order through REKKI or our wholesale website.

Come and see us this October, fill your bag with autumn colour and take home the ingredients for something good.