What's in season
In season in October
28 fruits, vegetables and herbs from our recipes are at their best in October in Western Europe. Cook them now, when they taste best and travel least.
Cooking in Northern North America? See what is in season there in October
New this month
- Pumpkin purée
Last chance
- Apple
- Bok choy
- Butternut squash
- Corn
- Cucumber
- Eggplant
- Green bell pepper
- Pumpkin
- Raspberries
- Red bell pepper
- Russet potato
- Spinach
- Sweet potato
- Tomato
- Tomato passata
- Tomato passata
- Zucchini
Vegetables
- Bok choy1 recipe
- Broccoli4 recipes
- Butternut squash2 recipes
- Cabbage3 recipes
- Carrot28 recipes
- Celery6 recipes
- Corn1 recipe
- Cucumber10 recipes
- Eggplant3 recipes
- Fresh parsley8 recipes
- Green bell pepper3 recipes
- Iceberg lettuce1 recipe
- Kimchi2 recipes
- Leeks2 recipes
- Parsnip1 recipe
- Pumpkin1 recipe
- Pumpkin purée1 recipe
- Red bell pepper6 recipes
- Red cabbage3 recipes
- Spinach15 recipes
- Tomato29 recipes
- Tomato passata1 recipe
- Tomato passata3 recipes
- Zucchini9 recipes
Fruits
- Apple1 recipe
- Raspberries3 recipes
Also in season
- Russet potato2 recipes
- Sweet potato3 recipes
Recipes for October
Every seasonal ingredient in these recipes is in season in October.
Sardine Salad Toast with Tomato and Skyr
Creamy mashed sardines with skyr and Dijon are folded with juicy diced tomato, then piled onto crisp whole wheat toast. Removing most of the tomato seeds keeps the topping fresh without making the bread soggy.
Chocolate Peanut High-Protein Overnight Oats
Thick chocolate overnight oats with a clean peanut finish and enough skyr to make the jar properly substantial. Chia seeds set the mixture into a spoonable breakfast by morning.
Thai-Style Curry Noodles with Caramelized Cabbage and Tofu
Rice noodles, caramelized cabbage, carrots, and crisp-edged tofu are coated in a golden coconut-peanut sauce built from curry powder instead of curry paste (I didn't have any left haaaa). Lime keeps the rich sauce bright enough to cling to the noodles without becoming heavy.
Raspberry Almond Skyr Cake
This raspberry almond skyr cake has a tender, close crumb with bright pockets of fruit and a mild almond finish. Skyr and applesauce keep the slices moist, while ground oats and chia give the batter enough structure to cut cleanly after cooling.
Raspberry, Dark Chocolate and Peanut Breakfast Loaf
This breakfast loaf has a moist, close crumb from applesauce and skyr, with tart raspberry pockets and dark chocolate baked across the top. Defatted peanut flour gives it a pronounced roasted-peanut note without making the batter heavy.
Chickpea, Spinach and Paneer Curry with Rice-Quinoa
Golden paneer cubes sit in a thick tomato, spinach and chickpea curry, softened with Greek yogurt after the heat is off. Rice and quinoa cook together into a light, fluffy base with a little more bite than rice alone.
Whole Wheat Teriyaki Noodles with Tofu, Broccoli and Edamame
Whole wheat noodles are tossed with browned tofu, crisp-tender broccoli, carrots, red pepper and edamame in a glossy teriyaki sauce. Toasted sesame seeds add a dry, nutty crunch at the end.
Pumpkin Skyr and Lupin Protein Muffins
These pumpkin muffins bake with a soft, close crumb, a mild tang from skyr, and crunchy walnut pieces throughout. Lupin flour and skyr bring substantial protein without using protein powder, while whole wheat flour keeps the texture sturdy.
How we decide what is in season
Each ingredient in our catalogue has the months it is harvested locally in each region. This page lists the ones our recipes use that are in season in October, and leaves out those available all year, such as grains, dried legumes and oils. Seasons shift with the weather and the place: treat it as a guide, and trust your market.