Nothing can beat fresh vegetables when it comes to nutritional value and value for money, and what better time to celebrate this than in summer when the supply of locally grown, in-season vegetables is at its peak.
Recent research by Bord Bia has revealed that nine in 10 consumers (89 percent ) think vegetables are good value for money and the category least likely to have been cut back on in the grocery shop as a result of cost-of-living pressures. It also revealed that 90 percent of consumers claim they like to support local fruit and vegetable growers, eight in 10 (79 percent ) believe locally grown vegetables are of higher quality, and seven in 10 (74 percent ) believe they are worth paying more for.
The research findings are timely as Irish growers welcome the arrival of new-season potatoes and field vegetables, which are now in plentiful supply in spite of difficult planting conditions in March and April of this year.
Bord Bia is encouraging consumers to support local growers by purchasing fresh, local, in-season fruit and vegetables and to actively checking on-pack information and labels such as the Bord Bia Quality Mark to ensure it is locally grown.
Vegetables currently in season and readily available in Ireland during July include new season potatoes, cabbage, broccoli, carrots, scallions, courgettes, cauliflower, swedes, parsnips, beetroot, pak choi, chilli peppers, kale, spinach, tomatoes, cucumbers, lettuce, rhubarb, Bramley apples, strawberries and raspberries.
Bord Bia is also sharing tasty recipes to cook for family and friends this summer, including this delicious summer vegetable korma.
Summer vegetable korma
Ingredients
2 tablesp sunflower oil
1 onion, finely chopped
1 red chilli, seeded and thinly sliced (optional )
2 garlic cloves, crushed
2.5cm piece root ginger, peeled and finely grated
1 tablesp mild curry powder or paste
1 teasp cumin seeds
800g mixed Irish vegetables, such as carrots, cauliflower, potato and courgette, chopped
300ml hot vegetable stock
200ml natural yoghurt
2 tablesp ground almonds
sea salt and freshly ground black pepper
toasted flaked almonds, sliced scallions, fresh coriander leaves, basmati rice, wraps, to serve (optional )
Method
Heat the oil in a large sauté pan over a medium heat and sauté the onion for six to eight minutes, until lightly golden. Add the chilli, if using, with the garlic and ginger and sauté for one minute.
Stir in the curry powder or paste with the cumin seeds and then stir in the vegetables. Season generously, then cook for five minutes, stirring.
Pour in the stock, stirring to combine, then cover and simmer for 10 to 12 minutes or until all the vegetables are tender. Remove from the heat and stir through the yoghurt and ground almonds. Garnish with the almonds, scallions and coriander and serve in bowls with basmati rice and wraps on the side, if liked.
