Seasonal Produce Guide: Summer Edition

Summer in the UK brings a bounty of fresh, delicious produce that reaches its peak flavor and nutritional value. At Trick Champ Farm, we're committed to growing and harvesting with the seasons, delivering fruits and vegetables when they're at their absolute best. In this guide, we'll walk you through the summer stars of our fields, how to select and store them, and ways to enjoy these seasonal treasures.

Why Eat Seasonally?

Before we dive into what's in season, let's talk briefly about why seasonal eating matters:

• Superior Flavor - Produce harvested at its peak ripeness has significantly better flavor than items harvested early for long-distance shipping.
• Higher Nutritional Value - The nutrient content of fruits and vegetables is typically at its highest when they're allowed to ripen naturally on the plant.
• Environmental Benefits - Seasonal produce generally requires fewer resources to grow as it thrives in its natural growing conditions without excessive inputs.
• Supporting Local Economy - Eating seasonally often means eating locally, which supports regional farmers and food systems.
• Connection to Nature - Following the rhythm of the seasons connects us to the natural cycles and the land that supports us.

Summer Vegetables

Here's what you can expect to find in our summer vegetable boxes and at our farm shop:

Tomatoes (June-September)

Nothing says summer like a perfectly ripe tomato. We grow over 15 varieties, from tiny sweet cherries to hefty beefsteaks.

Varieties we grow: Gardener's Delight, Sungold, Black Krim, Brandywine, Yellow Pear, San Marzano, and more.

Selection tip: Look for tomatoes with vibrant color and a slight give when gently squeezed. The most flavorful ones often have a distinct tomato smell at the stem end.

Storage: Never refrigerate tomatoes, as cold temperatures destroy their flavor and texture. Store at room temperature, stem side down, and use within 1-5 days depending on ripeness.

How to enjoy: The best summer tomatoes need nothing more than a sprinkle of sea salt. They also shine in simple salads with basil and mozzarella, or briefly cooked into fresh pasta sauces.

Courgettes/Zucchini (June-September)

A summer staple that's incredibly versatile in the kitchen. When harvested young, the skin, flesh, and even the blossoms are edible.

Varieties we grow: Black Beauty, Yellow Crookneck, Cocozelle, Ronde de Nice (round type).

Selection tip: Smaller courgettes (6-8 inches) are the most tender and flavorful. Look for firm, smooth skin without blemishes or soft spots.

Storage: Keep unwashed in a perforated plastic bag in the refrigerator crisper drawer for up to one week.

How to enjoy: Grill thick slices with olive oil and herbs, spiralize into "noodles" for a light summer pasta alternative, or grate into fritters or quick breads.

Cucumbers (June-September)

Cool and refreshing, cucumbers are the perfect summer vegetable for hot days.

Varieties we grow: English Telegraph, Lemon (yellow, round), Armenian, and pickling varieties.

Selection tip: Choose firm cucumbers with bright, even-colored skin. Avoid any with soft spots or wrinkled ends.

Storage: Wrap in a damp kitchen towel and place in the refrigerator. Use within 5-7 days.

How to enjoy: Slice into salads, make quick refrigerator pickles, blend into cold soups like gazpacho, or infuse in water with mint for a refreshing drink.

Beans (July-September)

From slender French beans to plump broad beans, summer brings a variety of fresh legumes.

Varieties we grow: Green Bush Beans, Yellow Wax Beans, Purple Queen Beans, Broad Beans, Runner Beans.

Selection tip: Look for beans that snap crisply when bent. They should feel firm and have a bright, vibrant color.

Storage: Store unwashed in a perforated bag in the refrigerator for 4-5 days.

How to enjoy: Steam or blanch briefly until tender-crisp, then dress with butter and herbs. They're also excellent in summer salads, stir-fries, or as crudités with dips.

Other Summer Vegetables

Sweet Corn (July-September) - Harvest and eat immediately for best flavor; the sugars begin converting to starch as soon as it's picked.

Bell Peppers (July-October) - Look for firm, glossy peppers that feel heavy for their size.

Aubergine/Eggplant (July-September) - Choose firm, glossy aubergines that feel heavy. Smaller ones typically have fewer seeds and sweeter flesh.

New Potatoes (June-July) - These young, tender potatoes have thin skins and a sweeter flavor than mature potatoes.

Summer Fruits

Summer fruits are the jewels of the season - here's what we harvest during the warmest months:

Strawberries (June-July)

The quintessential summer fruit, nothing compares to a freshly picked strawberry still warm from the sun.

Varieties we grow: Cambridge Favourite, Elsanta, Honeoye, and Alpine (wild) strawberries.

Selection tip: Look for fully red berries with bright green caps. Size isn't an indicator of flavor - some of the smallest varieties are the sweetest.

Storage: Highly perishable; store unwashed in the refrigerator in a single layer on paper towel for 1-2 days at most.

How to enjoy: The best strawberries need no embellishment, but they're also perfect with cream, in summer puddings, or muddled into Pimm's.

Raspberries (June-September)

With two seasons (summer and autumn varieties), raspberries offer floral sweetness and gentle tartness.

Varieties we grow: Glen Ample, Tulameen (summer fruiting), and Joan J, Autumn Bliss (autumn fruiting).

Selection tip: Look for plump, dry berries that hold their shape. They should separate easily from the stem when picked.

Storage: Extremely fragile; store in a single layer in the refrigerator and use within 1-2 days.

How to enjoy: Wonderful fresh, scattered over porridge or yogurt, added to smoothies, or made into quick jams.

Blackcurrants (July)

These intensely flavored berries are packed with vitamin C and antioxidants.

Varieties we grow: Ben Hope, Ben Lomond, and Ben Sarek.

Selection tip: Look for plump, dry berries with smooth skin. They should be uniformly black and firm.

Storage: Refrigerate unwashed for up to 3 days, or freeze for longer storage.

How to enjoy: Make into compotes, jams, or cordials. Their strong flavor pairs wonderfully with creamy desserts for contrast.

Cherries (June-July)

The brief cherry season is always eagerly anticipated at the farm.

Varieties we grow: Stella, Sunburst, Morello (sour cherries for cooking).

Selection tip: Look for cherries with green stems still attached, and firm, glossy skin without blemishes.

Storage: Refrigerate unwashed in a paper bag for up to one week.

How to enjoy: Sweet cherries are perfect for fresh eating, while sour varieties make wonderful pies, compotes, and preserves.

Other Summer Fruits

Gooseberries (June-July) - These tart berries come in green, yellow, and red varieties and are perfect for cooking.

Currants (July) - Red and white currants have a bright, tart flavor that works beautifully in summer puddings and jellies.

Early Apples (late August) - A few early varieties like Discovery mark the transition from summer to autumn.

Summer Herbs

Our herb garden truly comes alive in summer, offering a bounty of fresh flavors:

• Basil - The ultimate summer herb, perfect with tomatoes. We grow several varieties including sweet Genovese, Thai, and purple basil.
• Mint - Refreshing in summer drinks, with peas, or in yogurt sauces.
• Dill - Excellent with cucumbers and in light summer fish dishes.
• Coriander/Cilantro - Adds brightness to summer salsas and salads.
• Chives - With their delicate onion flavor, chives are perfect in potato salads and scrambled eggs.

Summer Recipes

Here are three simple recipes to help you make the most of summer's bounty:

Summer Vegetable Ratatouille

This classic French dish celebrates the peak summer vegetables in a simple, flavorful stew.

Ingredients:

• 2 medium aubergines, diced
• 3 courgettes, diced
• 2 bell peppers, diced
• 4 large tomatoes, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• Fresh basil leaves for serving

Method:

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Add the aubergine and another tablespoon of oil. Cook, stirring occasionally, until beginning to soften, about 5 minutes.
4. Add the courgettes and bell peppers with the remaining oil and cook for 5 more minutes.
5. Add the tomatoes, thyme, and rosemary. Season with salt and pepper.
6. Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.
7. Serve warm or at room temperature, scattered with torn basil leaves.

Summer Berry Fool

A classic English dessert that's incredibly simple yet showcases summer berries perfectly.

Ingredients:

• 500g mixed summer berries (strawberries, raspberries, blackcurrants)
• 2-3 tablespoons sugar, to taste
• 300ml double cream
• 200g Greek yogurt
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish

Method:

1. Set aside a few berries for garnish. Place the remaining berries in a saucepan with the sugar.
2. Heat gently until the berries begin to release their juices and soften slightly, about 3-4 minutes.
3. Remove from heat and gently mash about half the berries, leaving some whole for texture. Allow to cool completely.
4. Whip the cream until it forms soft peaks, then fold in the yogurt and vanilla.
5. Gently swirl the berry mixture through the cream mixture, creating a ripple effect.
6. Spoon into glasses or bowls, garnish with reserved berries and mint leaves, and chill until ready to serve.

Cucumber Mint Refresher

A cooling summer drink that's perfect for hot days.

Ingredients:

• 1 large cucumber, peeled and roughly chopped
• Handful of fresh mint leaves
• Juice of 2 limes
• 1-2 tablespoons honey or to taste
• 1 liter cold water
• Ice cubes
• Optional: sparkling water for serving

Method:

1. Blend the cucumber, mint, lime juice, honey, and about 240ml of the water until smooth.
2. Strain the mixture through a fine sieve into a pitcher, pressing to extract all the liquid.
3. Add the remaining water and stir well.
4. Chill for at least an hour to allow the flavors to develop.
5. Serve over ice, garnished with cucumber slices and mint sprigs. For a sparkling version, mix half and half with sparkling water.

Preserving Summer's Bounty

To enjoy summer flavors year-round, try these simple preservation methods:

• Freezing - Berries freeze beautifully. Spread them on a tray so they freeze individually, then transfer to containers. Tomatoes can be frozen whole - their skins will slip off easily when thawed.
• Quick Pickles - Cucumbers, courgettes, and green beans can be transformed into refrigerator pickles that will keep for several weeks.
• Herb Preservation - Make herb butters or pestos and freeze in ice cube trays for convenient portions. Alternatively, chop and freeze herbs in olive oil.
• Jams and Preserves - Turn berries and stone fruits into jams and preserves that capture the essence of summer.

Looking Forward: What's Coming Next

As summer transitions to autumn, we'll see a new wave of seasonal treasures: apples and pears in our orchards, squashes and pumpkins in our fields, and a second flush of raspberries and other autumn fruits. Each season brings its own unique flavors and culinary possibilities.

Eating with the seasons connects us to the natural cycles of the land and brings us the most flavorful, nutritious food possible. At Trick Champ Farm, we're committed to growing and harvesting at the optimal time so you can experience the true taste of each season.

For weekly updates on what's currently being harvested at the farm, subscribe to our newsletter or follow us on social media. And remember, our farm shop is open Thursday through Saturday, 9am-5pm, where you can find all these summer treasures and more.