If you like cauliflower, you’ll love caulilini this month! Also known as cauliflower blossom, it has crunchy long stems and tiny white edible florets which have a delicate cauliflower flavour.
IN SEASON JULY…
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 , Bananas, Dates, Grapefruit , Kiwi Fruit, Lemons, Limes, Mandarins, Oranges ( Navel), Pear (Beurre Bosc, Corella Frelle, Josephine de Malines, Packham’s Triumph, Red Anjou, Winter Nelis), Pineapples, Pommelo, Quinces, Rhubarb, Rockmelon.
Basil, Chervil, Chives, Continental Parsley, Coriander, Curry Leaves, Dill, Horseradish, Lemon Grass, Lime Leaves, Marjoram, Mint, Oregano, Parsley , Rosemary, Sage, Tarragon, Thyme, Thyme – Lemon,
In season recipe links below…
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.