Seasonal Eating In October | WLRFM.com

In Episode 19 of Food Matters well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin gives you some top tips about Seasonal Eating In October and chats World Vegetarian Day.

Food Matters is brought to you with thanks from Property Partners Barry Herterich and Property Partners Phelan Herterich who have offices in Tramore and Waterford City. With over 40 years combined experience both Barry and Deirdre bring a wealth of knowledge and experience in residential and commercial property, and we pride ourselves on our exceptional service, results-driven dedication, and our reputation for trustworthy, focused commitment to every client. With an emphasis on communication and integrity, we deliver expertise and success to all of our clients, presenting a bespoke service that always goes the extra mile.

Waterford City - Property Partners Phelan Herterich website HERE / Call 051-364052 / Connect on Facebook HERE

Tramore - Property Partners Barry Herterich website HERE / Call 051-330465 / Connect On Facebook HERE

Seasonal Eating In October - Everything tastes better when you eat it with the seasons

Why does Seasonal Eating Matter?

Eating seasonally not only connects us with the rhythms of nature but also offers multiple benefits:

Nutritional Value: Foods picked at their peak are often more nutrient-dense, offering higher levels of vitamins, minerals, and antioxidants.

Sustainability: Seasonal foods usually require fewer resources to grow and are often locally sourced, reducing the carbon footprint associated with long-haul transportation.

Supporting Local Economy: By buying seasonal produce, you're supporting Irish farmers and producers, helping to keep traditional practices alive.

Whether it's root vegetables, game, orchard fruits, autumn in Ireland is a time to savour the simple pleasures of nourishing, wholesome food.

Root Vegetables

Carrots - Roast carrots & Hummus - drizzle of pesto over the top

Parnsips - least favourite vegetables - sweet, earthy, herbal, nutty - roast with honey or as a puree - parsnip crisps

Celeriac - the root of celery - puree - A great rule of thumb for a puree is 550g celeriac: 400g liquid (200 cream + 200ml vegetable stock) +20g butter

Serve those with slow-cooked beef, venison, duck (confit duck legs)

Turnip Mash - brown butter & sage/thyme

Turnip & Leek Blue Cheese Gratin - bechamel - how to…. Blue cheese

Earthiness from a turnip but also sweetness

Creamy and sharp from the blue cheese

Savoury & sweet from the leek

Sweet and umami combined

Root Vegetable Gratin

Pumpkin & Butternut Squash - roast, olive oil and butter, garlic, season… herbs … pair with those winter herbs like rosemary and thyme so brilliantly.

Add a pesto

Add a creamy cheese - ricotta whipped, feta, brie

Use it in a lasagne, use it with pasta

Add it to a curry -

Make better curries - add butternut squash, potatoes, chickpeas and lentils

A simple risotto - a simple rule of thumb. - 50g butter - 300g risotto rice - 1L stock