Junes Seasonal Eats

At Feed You’re Soul, one of the reasons we are super passionate about unadulterated food is because not only is it better for us and for the planet, it tastes better! A huge perk to growing your own means you eat what is in season, which is far better for our connection to the landscape and cuts out unnecessary air miles by flying in our favourite food from far off lands.

We are huge foodies and nothing is more satisfying than cooking up something you’ve grown yourself, straight from the garden. We will be giving you monthly notifications of what’s in season, so even if you aren’t growing your own, you can do your bit by purchasing produce that is having its moment. Keep reading for a spotlight on one of the stars of the veg patch, and even a quick and easy recipe to (welly) boot!

Our favourites coming in to season in June are raspberries, courgettes, strawberries, watercress, broad beans, aubergine, beetroot, cauliflower, cherries, french beans, globe artichokes, gooseberries, lettuce, nettles, new potatoes, peas, peppers, radishes, rhubarb, samphire and spring onions!

Today it’s the turn of Watercress in the spotlight. This peppery and punchy green leaf has a surprising kick, especially when homegrown. It’s a nutritional superstar, with vitamins A, C and K packed into its leaves. It is also a natural source of folate for all those pregnant mummas out there. It is high in antioxidants, which can help protect against cell damage and  contributes to an anti - inflammatory diet, as well as potentially reducing risk of chronic diseases like cancer.

Watercress can act as a fantastic base for salads (knock one up with the array of seasonal produce listed above), makes a vivacious and vibrant green soup, but our favourites way to have it is as a punchy pesto.

Simply combine two big handfuls of water cress, a handful of skinned, toasted almonds, 1 raw garlic clove and a good glug of good quality olive oil in a blender. Season to taste with pecorino cheese, salt, pepper and lemon zest. If you’re vegan you could use nutritional yeast as a substitute for cheese.

This is great with pasta, as a topping for your favourite dishes, or spread into sandwiches to add a nutrient boost. Ciara also used this recipe as one of her daughter’s weaning favourites, combined with sautéed cherry tomatoes!

Share with us your variations of this recipe, or any of your culinary escapades with this month seasonal produce through our DMs, or post below! 🍎💚