These lists are created from decades of Fred’s experience working with and selling world-class fresh fruit and vegetables to restaurants, chefs and home cooks. The time for fresh, seasonal, delicious food is now – Turnips’ Edible Almanac is the definitive guide to eating the very best produce throughout the year, written by Borough Market greengrocer Fred Foster. Turnips’ Edible Almanac is a comprehensive guide to seasonality intermixed with recipes and anecdotes sourced from some of the best in the business. If you are interested in the history of our local area why not sign up to our regular newsletter which contains lots of fascinating historical info.

Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Each week champions a seasonal ingredient for that time of year alongside delicious recipes, including a mix of fresh dishes to enjoy that week as well as preserves to use later in the year.We usually turn down cookbooks written by suppliers but have made an exception for fruit and vegetable specialist Turnips because its effort is a genuinely useful tool for chefs (it’s not vanity publishing either, the book is published by DK).

This is a man that knows his stuff, having supplied top-end produce to restaurants for over 30 years. The author of the book is Fred Foster, a fourth-generation costermonger and co-director of Turnips, which operates a stall in Borough Market and supplies some of London’s best restaurants (it also runs its own restaurant, which is also in Borough Market).Turnips’ Edible Almanac is a fruit-and-vegetable reference book for home cooks, chefs or the culinary-interested, with 52 chapters: one for every week of the year. Recipes during the autumn weeks include Chestnut gnocchi; Squash salad with pickled walnuts and blue cheese; Pickled grapes with creamy mussels; Kohlrabi gratin with smoked bacon and garlic crumb; Sweet ‘n’ sour cauliflower; and desserts such as Lemon pie and Roasted plums in rum with Chantilly cream. The collection of over 100 recipes is mostly written by the Turnips Restaurant’s very own head chef, Tomas Lidakevicius, as well as Fred’s family members and friends within the industry, including some celebrity chefs such as Gordon Ramsay, Jamie Oliver and the Galvin brothers.

As a greengrocer, Turnips has built strong ties with independent farmers across the UK and Europe and has been supplying restaurants with the finest ingredients for more than 30 years.

He's particularly good at appreciating and articulating the difference between produce that's simply 'fine' and the really good stuff: "If you've never eaten a lychee from grown in Réunion (an island in the Indian Ocean) prepare to be blown away, especially if you think you don't like them". By challenging yourself to try different ingredients each month, and seeking out the freshest and most sustainably produced options, you’ll revolutionise the way you cook, eat, and even think about food.