In season February you can try tasty snake beans that are perfect for Asian salads, mild and versatile zucchini, as well as eggplants that are at their best value during the summer months.
VEGETABLES
Asian Greens (AA Choy, Amaranth, Chinese or Oriental Celery, Choy Sum, Tatsoi); Avocado; Beans (Green, Snake & Flat); Capsicum; Celery; Chili; Corn; Cucumber; Eggplant; Lettuce; Mushrooms; Okra; Peas (Snow, Sugar Snap); Radish; Rhubarb; Rocket; Tomatoes; Zucchini; Yellow Squash.
FRUIT
Bananas; Blackberries; Blueberries; Carombola/Star Fruit; Fig; Grapes; Honeydew; Lemons; Limes; Lychees; Mangoes; Mangosteens; Nectarines; Oranges (Valencia); Passionfruit; Peaches; Pears (Packham); Pineapples; Rambutan; Raspberries; Red & White Currants; Rockmelon; Strawberries; Watermelon
HERBS
Basil; Chervil; Chives; Continental Parsley; Coriander (Cilantro); Curry Leaves; Dill; Horseradish; Lemon Grass; Lime Leaves; Marjoram; Mint; Oregano; Parsley; Rosemary; Sage; Tarragon; Thyme; Lemon Thyme
See below for recipe links for each…
Asian Greens
Asian Greens
MEXICAN BEAN SALAD RECIPE WITH AVOCADO SALSA
ROCKET AND AVOCADO SALAD WITH SEEDS
RAINBOW CHARD, AVOCADO SALAD & MANDARIN SALAD WITH MANDARIN LIME VINAIGRETTE
ORANGE & AVOCADO SALAD WITH THYME VINAIGRETTE
AVOCADO WITH SMOKED PAPRIKA DRESSING
Beans - Green
Corn
Cucumber
WATERMELON RADISH & CUCUMBER RIBBON SALAD WITH LIME MINT VINAIGRETTE
CHINESE CUCUMBER AND SESAME SALAD
SPIRAL CUCUMBER & CARROT SALAD WITH LEMON CUMIN VINAIGRETTE
JAMES’ SALAD WITH CUCUMBER, CHILLI & FETA
ASIAN PURPLE MINT SALAD WITH ASIAN GREEN GODDESS DRESSING
RAINBOW SALAD WITH LEMON MUSTARD DRESSING
ITALIAN BREAD SALAD “PANZANELLA”
MIXED SALAD WITH SUN-DRIED TOMATO DRESSING
MIXED SALAD WITH HARISSA DRESSING
Eggplant
BUTTER LETTUCE AND STRAWBERRY SALAD WITH LIME, RASPBERRY VINAIGRETTE
BALSAMIC LEEKS WITH MIXED LEAVES AND WALNUTS
MIXED LEAF AND CELERY SALAD WITH TURMERIC VINAIGRETTE
MIXED SALAD WITH SUN-DRIED TOMATO DRESSING
ASPARAGUS AND BRIE SALAD WITH HAZELNUT, CRANBERRY DRESSING
MIXED SALAD WITH HARISSA DRESSING
MIXED LEAF & CHERRY SALAD WITH HONEYED MACADAMIAS AND BRIE
ASIAN PURPLE MINT SALAD WITH ASIAN GREEN GODDESS DRESSING
Mushroom
Peas
MINTY PEAS AND PROSCIUTTO SALAD WITH PROVOLONE
WATERMELON RADISH & CUCUMBER RIBBON SALAD WITH LIME MINT VINAIGRETTE
Rocket
ZUCCHINI FLOWER & ROCKET SALAD
FRESH ARTICHOKE HEARTS WITH WILD ROCKET & DILL
ROCKET AND PEAR SALAD WITH VERJUICE THYME DRESSING
CHARRED APRICOT, ROCKET & GOATS CHEESE SALAD
NECTARINE, MOZZARELLA AND ROCKET SALAD WITH VERJUICE NUTMEG VINAIGRETTE
FIG & ROCKET SALAD WITH ORANGE BLOSSOM DRESSING
RAINBOW CAPSICUM AND ROCKET SALAD
MUSHROOM & ROCKET SALAD WITH BALSAMIC & ROSEMARY
ROCKET AND AVOCADO SALAD WITH SEEDS
MUSHROOM & ROCKET SALAD WITH LEMON THYME
KOHLRABI & RASPBERRY SALAD WITH ZESTY LIME VINAIGRETTE
MINTY PEAS AND PROSCIUTTO SALAD WITH PROVOLONE
ORANGE & AVOCADO SALAD WITH THYME VINAIGRETTE
FRESH MOZARELLA AND TOMATO SALAD RECIPE
MEDITERRANEAN ARTICHOKE SALAD WITH PARMESAN DRESSING
Tomato
HEIRLOOM TOMATO AND WHIPPED FETA SALAD
BLACK EYED BEANS AND TOMATO SALAD WITH BASIL CAPER VINAIGRETTE
BLUEBERRY-BASIL DRESSING ON SPINACH AND CHERRY TOMATO SALAD
FRESH MOZARELLA AND TOMATO SALAD RECIPE
GREEN CAPSICUM SALAD WITH TOMATOES
ITALIAN BREAD SALAD “PANZANELLA”
MIXED SALAD WITH SUN-DRIED TOMATO DRESSING
TRADITIONAL GREEK SALAD RECIPE
MIXED SALAD WITH HARISSA DRESSING
ZUCCHINI NOODLE, CHERRY TOMATO AND FETA SALAD
Zucchini
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.
We have a tradition in our family of getting together once a week at Mum’s house for “Family Dinner Night”. Mum was always responsible for getting the meat and starch side of the dinner organised and it was always my responsibility to do the salads and vegetable sides. It was always a huge production with the dinner table groaning under the strain of the variety of dishes created.