Vegetables

Knowing which vegetables are in season helps commercial kitchens serve high-quality dishes while keeping ingredient costs low. Here are some of the most common vegetables, and their peak seasons:

Spring: Asparagus, new potatoes, spring greens, purple sprouting broccoli, radishes.  

Summer: Aubergines, peas, runner beans, sweetcorn, tomatoes, summer squash.  

Autumn: Pumpkins, butternut squash, wild mushrooms, kale, celeriac, cauliflowers.  

Winter: Brussels sprouts, parsnips, swede, turnips, leeks, savoy cabbage.  

Partnering with a reliable vegetable supplier ensures fresh, seasonal produce is delivered year-round to optimise your menu margins. Explore the range above.

To correctly store pre-prepared vegetables, we generally recommend controlling moisture and airflow by using airtight containers lined with dry paper towels. This preserves freshness, reduces prep time, and minimises kitchen waste.

However, some vegetables require different care:

• Crunchy Vegetables (carrot, celery): Submerge completely in cold water; change daily to maintain crispness.  

• Cruciferous Vegetables (broccoli, cauliflower): Store in slightly vented containers for necessary airflow.  

• Leafy Greens (kale, spinach): Wash, dry thoroughly, and layer with paper towels.  

• Delicate Vegetables (cucumbers, peppers): Keep whole until needed, as slicing accelerates spoilage.  

Buying pre-prepared items from your vegetable wholesaler helps streamline busy kitchen operations.

To properly store fresh vegetables, separate them by type and keep them in their optimal climate. Vegetables like onions, garlic, potatoes and hard squash belong in a cool, dark pantry (between 10°C and 15°C) to prevent sprouting. Many other types of vegetables thrive in a high-humidity refrigerator drawer.

Here are a few tips:

1. Keeping vegetables away from ethylene-producing fruits prevents premature ripening and reduces food waste. 

2. Mushrooms should be removed from plastic packaging as soon as possible and stored in a paper bag, which will prevent them from going slimy.

3. Green vegetables, brassicas, and salad leaves should go in the fridge crisper with vents closed. 

As wholesale vegetable suppliers, Brakes ensures all produce arrives in temperature-controlled vehicles to maximise shelf life. Reach out for more information on extending the shelf life of fresh vegetables.

The most versatile vegetables to cook with are potatoes, carrots, onions, tomatoes and spinach, as they form the foundation of countless commercial recipes. These affordable staples absorb surrounding flavours, helping chefs maximise menu space and reduce ingredient costs.

Potatoes & Carrots: Ideal for roasting, boiling, or bulking out stews.  

Onions: The essential aromatic base for soups and sauces.

Tomatoes: Whether fresh, stewed or sundried, they’re crucial in many cuisines.

Spinach: Easy to wilt into pastas or serve raw in salads.

Sourcing these high-yield staples from an established vegetable wholesaler ensures consistent quality and dependable volume.

The best vegetarian dishes for bulk cooking are vegetable chillies, curries, lasagnes, and hearty root vegetable stews.

These dishes hold their texture well, freeze beautifully, and allow kitchens to reduce labour costs through batch preparation. Utilising frozen or pre-prepared produce from your vegetable supplier ensures uniform portion control and speeds up service during peak hours.

Dishes like lentil dahl or bean casseroles are highly economical, helping foodservice operations protect profit margins without compromising on nutritional quality. Stock your kitchen via a trusted vegetable wholesaler to streamline high-volume catering.