Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Even when the October sun shines out of blue skies, there is a chill in the air. This is a month for walks in the wood and tea by the fire. The pheasant season opens on the first of the month and means all game is back in season ready to become a feature of dinner party menus.

This month sees the end of autumn vegetables and brings back leeks, red cabbage, celery, and the first Brussels sprouts. There is a good supply of onions and there should be some sprouting broccoli from the garden. October provides the finest selection of apples and pears at any time of year, so use them in delicious pies and tarts and remember that the later-maturing apples picked around now are the best keepers. Country greengrocers may have a supply of quinces towards the end of the month. They will certainly have fresh cobnuts and the start of the new season’s supply of walnuts and chestnuts.