Five seasonal recipes using local produce available now

British summer produce peaks in early July, and Birmingham's markets are stacked with it. Courgettes, broad beans, new potatoes, strawberries, and English peas are all in full flush right now — and local growers supplying the Bull Ring Indoor Market are pricing them at some of the most competitive rates seen in three summers, with courgettes running at roughly 80p per 500g as of this week.

That matters more than it sounds. Household food budgets across the West Midlands have been squeezed hard since 2022, and the Office for National Statistics recorded food price inflation easing to 2.1 percent in May 2026 — the softest reading in four years. Seasonal, local cooking is one of the most direct ways families can act on that easing and still eat food that is genuinely good for them. The science on this is not subtle: a 2024 review published in The Lancet Regional Health found that diets centred on vegetables consumed within 48 hours of harvest contained measurably higher folate and vitamin C levels than those relying on chilled, long-distance supply chains.

Two of the best places to start in Birmingham are the Bull Ring Indoor Market on Edgbaston Street and Stirchley Stores on Pershore Road, a community-run co-operative that sources from Worcestershire and Warwickshire growers and posts its weekly availability on a chalkboard outside. Both are operating at full summer capacity this month. The Balsall Heath Food Co-op on Mary Street also runs a Thursday collection point, with seasonal veg boxes starting at £8 for a family-sized selection.

Five recipes worth making this week

1. Courgette and mint fritters. Grate two medium courgettes, salt them for ten minutes, squeeze out the liquid, then bind with one egg, three tablespoons of plain flour, a handful of fresh mint, and a pinch of chilli flakes. Fry in a little sunflower oil until golden. Serve with a dollop of yoghurt. Total cost from market ingredients: under £2 for four portions.

2. Broad bean and feta bruschetta. Blanch 300g of podded broad beans for two minutes, then slip off the outer skins. Crush roughly with olive oil, lemon zest, and crumbled feta. Pile onto toasted sourdough — Peel & Stone Bakery on Northfield's Bristol Road bakes a decent loaf for £3.20. Season generously with black pepper.

3. New potato and watercress salad. Boil 500g of new potatoes until just tender, halve while warm, and dress immediately with a grain mustard and cider vinegar vinaigrette. Fold through a large bunch of peppery watercress. This holds in the fridge for 24 hours and improves overnight.

4. Chilled pea and leek soup. Sweat one leek in butter until soft, add 400g of fresh or frozen peas and 700ml of light vegetable stock. Simmer for five minutes, blitz until smooth, season, and chill for at least two hours. Finish with a swirl of crème fraîche and torn mint leaves. Serve cold on a warm July evening.

5. Strawberry and black pepper shortcakes. English strawberries are at their absolute best this fortnight. Quarter 300g of them, toss with a teaspoon of caster sugar and a few cracks of black pepper, and leave to macerate for 30 minutes. Serve over shop-bought shortbread rounds with lightly whipped double cream. The pepper is not optional — it pulls out the fruit's complexity in a way sugar alone cannot.

Getting it into a routine

None of these recipes requires more than 30 minutes of active cooking, and all five can be assembled from a single market run on a Saturday morning. The Bull Ring Indoor Market opens at 8am Monday through Saturday. Stirchley Stores takes card payments and runs a loyalty stamp card for regular shoppers. Birmingham City Council's Good Food Birmingham initiative, active since 2012, also publishes a seasonal produce calendar on its website updated each month — it is a practical tool that most people in the city have never heard of, which is a shame.

Start with one recipe. Cook it twice. The habit forms faster than most people expect, and the cost savings are real. Anyone with specific dietary requirements or underlying health conditions should speak with their GP or a registered dietitian before making significant changes to their eating patterns.