Watercress wonder - sneak peek

Eating seasonal vegetables can feel like hard work at this time of year. It seems as though you've been cooking with root vegetables for an eternity, yet there's still longer to wait for the summer bounty of fresh green beans, curly lettuce leaves and ruddy tomatoes (yes, we know tomatoes aren't really vegetables, but would you swirl them through yoghurt with a drizzle of honey?). Thank heavens, then, for watercress, which is here to save the season.

Extract from Issue Three

Ceri Jones shares a bright watercress salad recipe with us

WITH ITS tangle of dark green leaves and crisp, pastel stems, watercress gives a pungent, peppery crunch to even the blandest salad, soup or sandwich. This unassuming plant packs such a punch that it can happily be eaten all by itself, just as it was in Victorian times, when it was sold in bunches on the street to munch on while out and about. Who ever said street food was
a passing fad?



Did you know?
Eating a bag of watercress is said to be a good hangover cure. We haven’t tested this in the Harvest office, but we’ll give it a try after the next staff party!

Ellie Bedford refreshes our taste buds with her raw watercress soup

See Harvest Issue Three for full article and Ceri and Ellie's recipes. You can subscribe to Harvest magazine here.

Issue one of Harvest has landed!

We're delighted and very proud to announce that the first issue of Harvest magazine has arrived! It's packed full of seasonal in-depth articles to help you lead a simpler, more natural lifestyle. We will encourage you to be inspired, stretch your mind, improve your life.

In the Autumn 2014 issue there are articles on the herbal powers of sage, how to fight off your next cold, the goodness in garlic and how to find happiness by identifying your personal values. 

The team paused briefly to raise a toast to health and happiness and indulged in a little bubbly and cake, before settling back down to work on the next issue, out mid-December. 

"We're so excited!"

Afterwards, Harvest's Editor Joanne Oliver and designer Claire Barrett were overcome with a mix of relief and excitement and took a few moments under the tree on the green outside Harvest HQ in Tackley, Oxfordshire to enjoy a longer look through the magazine in its full, printed glory.

About Harvest

Harvest is about the whole person, not just your physical wellbeing. We've got a range of inspiring and informative articles to make you feel happier and healthier inside and out.

Get your copy

Harvest is only available by subscription. Join today and you'll get four issues delivered direct to your door, plus an extra issue free in your first year. And, to celebrate our launch, you can save a little bit too with code BUBBLY10.

What this year's bumper blackberries can do for you

You know autumn's fast on its way when you spot the first blackberries hanging plump from roadside bushes and along woodland walks. With its wet winter and sunny summer, 2014 has so far provided ideal conditions for brambles, resulting in a bumper blackberry crop.

Much like the taste explosion when you bite into them, the sighting of the first few blackberries of the year can be a bittersweet experience - on the one hand their appearance signals the end of long summer days, but on the other all those chilly autumn evenings provide the perfect excuse to curl up with a bowl of homemade blackberry and apple crumble.

Did you know?
As well as being delicious and - if you pick them yourself - free, blackberries are also full of fibre, vitamins (in particular vitamin C) and antioxidants. If you end up picking more blackberries than you know what to do with, simply store them in a container in the freezer, giving yourself instant access to a supply of tasty, healthy snacks all winter long.

Fact of the day: despite their name, blackberries aren't berries at all - each 'berry' is actually composed of many tiny fruits clumped together.