Emotional Wellbeing


Mandy Kloppers

Seasonal Superstars: recipes to show off your homegrown fruit and veg

  • Wren Kitchens has researched the best months to plant and harvest home grown fruit and veg.
  • Recipes have also been provided to celebrate your homegrown delights.
  • From roasted carrot soup to Eton mess, there is a recipe for the whole family to enjoy.

With the first day of Spring fast approaching, and with more Brits looking to make a conscious effort to live sustainably, Wren Kitchens has researched the best months to plant and harvest crops.

Growing your own produce is a great way to reduce your carbon footprint and with a rise in the cost of living, it’s an easy option to save money on weekly grocery shops.

A key aspect of successfully home growing your own crops is knowing when the best months are to both plant and harvest your crops:

Month: Crops to plant: Crops to Harvest:
March Strawberries, Lettuce, Carrots, Radish, Onion and Garlic, Broad Beans, Herbs, Kale N/A
April Lettuce, Radish, Carrots, onion and garlic, Beans (runner and French), peas, tomatoes, Chilli peppers, Herbs, N/A
May Lettuce, radish, Carrots, Beans (runner and French), peas, tomatoes, chilli peppers Radish
June Lettuce, radish, carrots, Beans (runner and French), peas Radish, carrots, broad beans, peas, strawberries
July Lettuce, radish, carrots, Beans (runner and French), peas Lettuce, Radish, carrots, broad beans, Beans (French and Runner), peas, strawberries

August Lettuce, radish, Lettuce, radish, carrots, onion and garlic. broad beans, Beans (French and Runner), peas, tomatoes, chilli peppers, strawberries

September Radish Lettuce, radish, carrots, onion and garlic, Beans (French and Runner), peas, tomatoes, chilli peppers

Wren Kitchens have shared some delicious recipes which celebrate homegrown fruit and veg, perfect for showing off your new hobby to friends and family!

Onions – Best harvested in August and September

Caramelized Onion and gorgonzola tart:


  • 1 sheet ready-rolled puff pastry
  • 100g unsalted butter
  • 1tbsp brown sugar
  • 600g white onions, thinly sliced
  • 100g gorgonzola, crumbled
  • 4 thyme sprigs


1. Preheat your oven to 200C/ 180C fan/ gas mark 6. Roll out your pastry to the size of your lined baking tray and prick with a fork. Chill for 30 minutes.

2. Meanwhile, melt your butter in a saucepan at a medium heat. Add in your onions and cook for 10 minutes until they start to caramelised. Add in the sugar and cook for a further 20 minutes, stirring frequently.

3. Spread the onions over the pastry and sprinkle with gorgonzola. Season with salt, pepper, and Thyme.

4. Bake in the oven for 20-22 minutes or until the crust is golden and the cheese is melted.

5. Allow to cool for 5 minutes, serve and enjoy.

Carrots – Harvest from June through to September

Roasted carrot soup:


  • 10 Large carrots, peeled and cut into batons
  • 3 large white onions, peeled and quartered
  • 5 Garlic cloves, skin on
  • 1L Vegetable stock
  • 1tsp sea salt
  • Cracked black pepper, to taste
  • 3 tbsp Olive oil
  • Small knob of plant-based butter
  • A drizzle plant-based cream
  • 1 tsp ground cumin
  • 1 tsp basil


1. Preheat your oven to 200C/ 180C fan/ gas mark 6. Put your carrots, onions and garlic on a roasting dish and drizzle over your olive oil. Season and toss all together and bake for 50-55 mins or until tender and golden.

2. When the vegetables are done, remove the garlic from their skins and add them along with the carrots and onions to a saucepan. Cover this with your vegetable stock and simmer for 10 minutes

3. Blend with a food processor or hand blender and add your butter.

4. Serve with a drizzle of cream and enjoy.

Green Beans – Harvested from July through to September

Green bean risotto


  • 1 onion, finely chopped
  • 2 tbsp butter
  • 1 pack button mushrooms, halved
  • 250g green beans
  • 300ml hot vegetable stock
  • 1tsp thyme
  • 1tsp sage
  • Salt and pepper, for seasoning
  • 20g parmesan cheese, grated
  • 1 cup arborio rice


1. In a deep pan, melt the butter over a medium heat.

2. Fry the onion and mushrooms until soft.

3. Pour in the arborio rice and fry for two minutes.

4. Lower your heat, then add 1/3 of your vegetable stock and stir frequently for 10 minutes.

5. Continue to add stock to your pan as needed, and add the green beans, thyme, sage, and salt and pepper.

6. Once all the stock has been absorbed and your rice is soft, serve with parmesan cheese.

Strawberries – Harvest from June to August

Eton Mess


  • 2 large egg whites
  • 150g caster sugar
  • 400g strawberries, hulled and chopped
  • 500ml double cream
  • 1 tbsp icing sugar


1. Preheat your oven to 100C.

2. Line your baking tray with parchment paper

3. Whist your egg whites in a bowl with an electric whisk until they reach stiff peaks.

4. Add the icing sugar in thirds, whisking to stiff peaks each time.

5. Spoon the mixture into separate dollops onto your baking tray and cook on the bottom shelf of your oven for one hour.

6. Put 1/3 your strawberries into a blender and blitz to until it creates a runny texture

7. In a bowl, add your remaining sugar and double cream and whisk until it holds its shape

8. Crush your meringues and add to your whipped cream.

9. Add the chopped strawberries and stir.

10. Drizzle your strawberry sauce over your meringue, then serve in bowls with crushed meringue on top.

For more information on growing delicious fruit and veg at home, visit here:




All recipes taken inspiration from: BBC Good FoodSimply RecipesWell plated and Cookie and Kate.

Photo by Iñigo De la Maza on Unsplash