Abundant August!
I was invited to the opening weekend of Somervills at Wychnor park last month which is set with beautiful views, and just 15 minutes outside Lichfield off the A38. We had a 7-course tasting menu which was beautifully presented using local produce.
The staff were clearly enjoying the evening as much as the customers and were full of enthusiasm for the new venture which promises a lot for those who enjoy their food. August is a glorious time for seasonal eating in Lichfield and across the UK. With warm days and long evenings, it’s the perfect month for celebrating fresh, locally grown produce.
Whether you’re browsing Lichfield’s farmers’ markets, picking your own fruit, or simply shopping more mindfully, August offers a bounty of delicious food to enjoy at its seasonal peak. August is a prime month for soft fruits. British berries like raspberries, blackberries, and blueberries are bursting with flavour. You’ll also find plump cherries, gooseberries, and the first early apples coming into season. Look for damsons and plums from Staffordshire orchards – they’re perfect for crumbles, jams, or simply eaten fresh. The traditional favourite of summer pudding is the best way to use a mixture of all the berries and very easy to make. I shall do it for this month’s recipe (just so I can eat it after I’ve done the photo!) One of the highlights this time of year is the Victoria plum, a sweet, juicy variety that’s typically harvested in late August. If you’re lucky, local farms or greengrocers around Lichfield may have baskets of them, ideal for baking or preserving. This month is also great for homegrown vegetables. Courgettes, sweetcorn, tomatoes, runner beans, and aubergines are all readily available and full of summer flavour.
Tomatoes, in particular, are at their sun-ripened best – perfect for salads, sauces, or even slow-roasting with herbs. I cut aubergines in half, score the flesh and tip on olive oil and lemon juice, pop in a preheated oven at 150°C for 20 minutes then scoop out the flesh and use as a dip. New potatoes and summer carrots are still around, while leafy greens like chard, spinach, and rocket provide a peppery contrast to heavier dishes. And don’t forget the colourful array of peppers and chillies now reaching full maturity in local greenhouses. I split my peppers, take out the seeds, drizzle with olive oil and lemon juice and then pop on the barbecue. If you’re planning a barbecue or garden party, grilled corn on the cob, marinated courgettes, or a fresh tomato and basil salad can all make the most of August’s harvest.
The hedgerows around Lichfield begin to offer some wonderful wild foods in August. Blackberries are the most abundant, and many locals take part in the timeless tradition of foraging along country paths and lanes. These wild fruits are ideal for pies, jam, or simply with a dollop of cream. Elderberries may also be spotted later in the month, which can be made into syrups or cordials—though be sure to cook them properly, as raw elderberries are toxic. I usually dip mine in a tempura batter, deep fry and serve with a blackberry syrup. Lichfield’s Farmers’ Market, held monthly in the city centre, is a great place to source seasonal produce direct from local growers. Jake will guide you through the fruit and veg which he sells at a great price.
In August, you’ll find everything from fresh vegetables to artisan bread, local honey, free-range eggs, and organic meat. Supporting these markets helps the local economy. You can also explore nearby farm shops such as Curborough Hall Farm Countryside Centre or Manor Farm Fruits, both offering a wide range of local food and sometimes even pick-your-own options.
Summer Pudding Serves 4
2 x punnets blackberries
2 x punnets raspberries
1 x large punnet strawberries
2 x punnets blueberries
½ medium sliced white loaf, without crusts
6ozs caster sugar
1tbsp Cointreau
1 x tub mascarpone
½ pt double cream Vanilla paste
Method
Combine a punnet of blueberries and a punnet of blackberries with the caster sugar, vanilla and Cointreau.
Add a dash of water and put on a low heat to simmer.
Take off when the fruits have broken down.
Cut the strawberries into quarters and mix with the remaining berries in a bowl, add the cooked fruit, and stir well.
Line a bowl with cling film so it’s easier to release the pudding.
Line with the white bread and fill with the fruit mix.
Put more white bread on the top and cover with cling film.
Put a weight on top to squeeze everything together and put in the fridge overnight.
Turn the pudding out on to a dish.
Whip the Mascarpone with the double cream adding some sugar if required and serve on the side of the pudding.