December is busy, joyful, and full of good food. If you want meals that feel special without spending every evening at the shops, lean into what is in season and let your veg box set the plan. At Ted’s Veg, we grow and gather what is ripe now, then pack it so you can cook fresh, simple dishes with minimal faff. Here is how to build an easy, festive farm-to-fork routine for late November through December, what to cook with it, and how to keep everything fresh right through to New Year.
What is in season in late November and December in the UK
When days are short, hardy vegetables shine. You will see:
- Red cabbage, brilliant for braising with spices or shredding into slaw.
- Leafy celery, great in soffritto, stuffings, and winter salads.
- Salad potatoes, small and waxy, ideal for roasts and warm salads.
- Fennel, sweet and aromatic, delicious raw or roasted.
- Romanesco, nutty and tender, a showstopper side.
- Sweet potato, crowd-pleasing for tray bakes and mash.
- Onions, the backbone of soups, stews, and gravies.
You might also spot brassicas like kale or sprouts, sturdy roots like carrots and beetroot, and crisp winter lettuces. Eating like this is seasonal food in the UK, which simply means picking produce that naturally thrives right now. It tastes better, keeps well, and supports British farms.
A simple December meal plan using your veg box
Think in pairs. Each veg can do a quick weeknight job and then pull double duty as a festive side.
Red cabbage
- Weeknight: 10 minute apple and red cabbage slaw with yoghurt and mustard.
- Festive: Slow braise with onion, vinegar, spices, and a touch of jam. Make ahead, it reheats beautifully.
Celery
- Weeknight: Celery, red onion, and chickpea salad with lemon and parsley.
- Festive: Finely chopped into your stuffing base with onion, butter, and herbs.
Salad potatoes
- Weeknight: Pan roast with garlic and rosemary, toss with lemon and capers.
- Festive: Parboil, rough the edges, and roast until crisp. Or make a warm mustard and dill potato salad.
Fennel
- Weeknight: Shave thinly with orange and olives, dress with olive oil and salt.
- Festive: Roast wedges with parmesan until caramelised.
Romanesco
- Weeknight: Steam and finish with chilli oil and lemon.
- Festive: Roast whole if small, or break into florets and bake with garlic butter.
Sweet potato
- Weeknight: Tray bake with red onion, cumin, and feta.
- Festive: Mash with maple and nutmeg, or cube for a colourful roast medley.
Onions
- Weeknight: French-style onion soup on toast with melted cheese.
- Festive: Slow-cooked onion gravy for everything on the table.
Use this as a backbone. Rotate proteins or grains around the veg so you keep it simple.
Storage tips to keep produce fresh all month
A little prep on delivery day pays off.
- Red cabbage: Keep whole in the fridge crisper. Once cut, wrap tightly, it will last a week or more.
- Leafy celery: Trim the base, stand in a jar of water in the fridge, loosely cover the leaves. Change water every few days.
- Salad potatoes: Cool, dark cupboard in a breathable bag, not the fridge.
- Fennel: Wrap in a damp tea towel in the fridge. Fronds freeze well, blitz into pesto or stash for broths.
- Romanesco: Fridge, unwashed, in a paper bag to avoid moisture build up.
- Sweet potato: Cool, dark place, plenty of airflow.
- Onions: Cool, dry, and separate from potatoes to prevent sprouting.
General rule, remove plastic, keep things dry and cool, and do a quick midweek check to use up anything nearing its peak.
Are veg boxes worth it, and how do they compare on price?
If you cook several nights a week, a veg box can be excellent value. You pay for quality, seasonality, and convenience. Compared to supermarkets, some items will be similar, others a touch higher, but you often get fresher produce that keeps longer, which cuts waste. You also save time and travel, and you know the source. For many households, that trade off is worth it. If cost is your top concern, choose a smaller box and top up with cupboard staples. Plan two batch cooks each week using the box, then mix in quick sides for the remaining days.
Can you buy direct from farmers in the UK?
Yes. With Ted’s Veg you can buy direct online, with delivery across the UK, or pick up in London at farmers’ markets. If you like to see and select, markets are brilliant. If you prefer set and forget, a vegetable box subscription does the planning for you.
How Ted’s Veg boxes make December easier
Here is how to make the most of your box during the holidays.
- Set your December rhythm: Choose a weekly or fortnightly schedule. In the first two weeks, go weekly for peak freshness. In the final week, consider a bigger box if you have guests, then pause the next one to clear the fridge.
- Get festive sides done early: Braised red cabbage, onion gravy, and roast fennel can be made 2 to 3 days ahead. Potatoes can be parboiled and chilled the day before, then roasted hot just before serving.
- Plan weeknight anchors: One tray bake night, one soup or stew night, one pasta night with a quick veg side, and one leftovers night. Your box will cover the veg across all four.
- Keep a staples shelf: Olive oil, mustard, vinegar, citrus, grains, and a block of parmesan. These turn simple veg into complete meals.
Flex your subscriptions for parties and gifts
Hosting or visiting friends? It is easy to upgrade for one week and then switch back. You can also send a box as a gift, which is a lovely gesture for new parents, keen cooks, or anyone settling into a new home. If you are travelling, set a skip so you do not miss a delivery or ask for a market pickup in London.
What is in season by broader UK season
Here is a quick reference so you can plan ahead.
- Winter: Roots and brassicas dominate, think cabbage, kale, sprouts, leeks, carrots, parsnips, beetroot, potatoes, onions, celeriac, swede, fennel, apples and pears in store.
- Spring: New potatoes, spring greens, asparagus, radishes, lettuce, spinach, early strawberries.
- Summer: Tomatoes, courgettes, cucumbers, beans, sweetcorn, soft fruits, salad leaves, new season onions.
- Autumn: Pumpkins and squash, cauliflower, mushrooms, apples, pears, plums, late tomatoes, and the first hardy greens.
Seasonal eating is not about strict rules, it is about using what is best right now and letting it guide your meals.
Are veg boxes cheaper than supermarkets?
Sometimes, but not always. The real value shows up in freshness and flavour, reduced waste, and time saved. With Ted’s Veg you are also supporting a fourth generation Lincolnshire farm, which matters to many customers. To stretch your spend, cook once and eat twice, and store things well so nothing gets forgotten.
Ready to try a December box?
If you want an easy step into seasonal cooking, a curated box is the simplest route. You can set your schedule, skip weeks, and collect at London markets or get nationwide delivery. It is farm to fork without the fuss.
To make planning even simpler, you can explore:
- Vegetable boxes: For a handy, chef ready mix for the week.
- Local veg boxes: If you prefer a set selection that champions what is best right now.
- Fresh produce delivery: For a smooth way to stock up ahead of parties.
Final thoughts
Cooking with the season in December means deeper flavours, less stress, and a nicer rhythm in the kitchen. Fill your week with a few smart anchors, prep a couple of festive sides ahead, and let your box drive the plan. You will waste less, eat better, and support British growers at the same time. If you want a nudge to get started, set up a flexible subscription and let the farm do the heavy lifting so you can get on with celebrating.