In season this August try some premium quality parsnips they are delicious roasted and will add a gentle sweetness to your salads. A unique vegetable to try in your salads are Jerusalem artichokes with a slightly nutty flavour. Or try some fennel, either raw or cooked it will add a nice liquorice flavour to your salads.
In Season August…
Artichoke (Jerusalem), Asian Greens (Bok Choy/Pak Choy, Gai Lan, Mustard Greens, Tatsoi), Avocado, Beetroot, Broccoli, Broccolini, Brussels Sprouts, Cabbage, Carrots, Carrots: Dutch, Cauliflower, Celeriac, Celery, Fennel, Garlic, Ginger, Kale, Kohlrabi, Leeks, Onions, Parsnips Potatoes, Pumpkin, Silverbeet/ Chard, Spinach, Spinach – English, Swede, Sweet Potato (Kumura), Turnips, Witlof, Wombok (Chinese Cabbage).
Apples, Cumquat, Grapefruit, Kiwi Fruit, Lemons, Limes, Mandarins, Oranges (Blood, Navel), Pear (Beurre Bosc, Corella Frelle, Josephine de Malines, Packham’s Triumph, Red Anjou, Winter Nelis), Pineapples, Pomelo, Rhubarb, Rockmelon, Strawberry, Tangelos.
Below are recipe links…
As always it is a good idea to shop and cook with Australian seasonal fruits and vegetables as they are so much tastier and have a lot more nutrients packed inside.
Out of season produce may have been grown in artificial environments or sprayed with pesticides. For biosecurity reasons imported produce may be subjected to fumigation.
EAT A RAINBOW…
Nutrition Australia recommends that we “Eat a Rainbow” which means to eat one vegetable from each of the 5 colour groups that they are categorised in for further details see the Nutrition Australia website.
This post was last update on 1 August 2019.
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