Which fruits, vegetables and fish are in season in france this october?

BEGINNING OF AUTUMN SEES WIDE ARRAY OF HEARTY VEGETABLES MAKE THEIR WAY BACK ONTO PLATES The start of October ushers in a noticeable change in home cooking in France, with autumn in full

swing and the produce available for cooking changing.  French cooking revolves around seasonally available ingredients, especially fruits and vegetables.  The French government provides a

list of which produce is in season through its manger bouger programme, which you can find here. It provides recipes alongside information about the ingredients.  ‘MONTH OF THE CHOU’  The

website states that October is a month where ‘chou’ vegetables dominate.  This is the French term for vegetables generally belonging to Brassica oleracea species, or what we would refer to

as cabbages and sprouts. In French, it includes cabbage (chou) cauliflower (chou-fleur) broccoli (brocoli), Chinese cabbage (chou chinois), and Brussels sprouts (choux de Bruxelles) amongst

others.  Other vegetables including celery, beetroots, and endives (sometimes called chicory) come into season, as do turnips and parsnips. It is also a good season for picking mushrooms,

although you must of course be certain those you choose are edible.  Read more: Is foraging for food viable in France? Finally, squash including pumpkin are available, perfect for thick and

warming soups.  Fewer fruits are available than at the height of spring and summer, but pears and apples will be in season, alongside grapes and figs.  GOOD MONTH FOR SEAFOOD  The manger

bouger website also provides a list of local seafood that is in season, which in October includes haddock (aiglefin) and sea bass. Haddock is more rare in France than in the UK. It is also

the start of the season for fresh oysters, cockles, and whelks, with this season lasting into Christmas and making up part of a traditional French Christmas dinner platter. Read more: Day 12

French regional Christmas specialities: Seafood platter Other seafood entering into season includes langoustine, mussels, and sardines.