As the culinary sector is bidding good-bye to summer foods, diners would be better off to exhaust the leftover aubergines, corncobs, partridges and okra. An article in BBC emphasizes on the fresh bounty of the autumn season with squash, plums, pears, raspberries, loganberries, purple beans, russet apples, sea bass, mussels, crab, lobster, squid, mushrooms and good pork.
The article points out that autumn is the time of great crumbles, tarts and strudels, stews, soups and melting pork pies, roasted quails, pork and chicken livers.
Facts provided by the Food Standards Agency provides that autumn is the season of great British-grown vegetables and mellow fruits like parsnips, turnips and swedes, sweet potatoes, pumpkins, Clementine, leeks, cranberries, figs, chestnut and lots more.
With facts that autumn is usually a season that can take your body experience lethargy, depression and indecisiveness you can have lots of these sturdy greens & root vegetables, varied seaweed vegetables, cooked seasonal fruits, ginger, onions, and garlic in your stews to perk-up your senses.
