This month try some mushrooms that are a powerhouse of natural flavour and goodness. Winter is also the perfect time to discover the flavour and versatility of parsnips. Sweet and nutty flavoured parsnips team deliciously with pears, pork, carrots or potatoes.
In Season June…
Artichoke, (Jerusalem), Asian Greens (Bok choy/ Pak Choy, Gai Lan, Mustard Greens, Tatsoi), Avocado, Beetroot, Broccoli, Broccolini, Brussel 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, Pear – Corella Frelle, Pear – Josephine de Malines, Pear – Packham’s Triumph, Pear – Red Anjou, Pear – Winter Nelis, Persimmons, Pineapples, Pomelo, Quinces, Rhubarb,
Chives, Curry Leaves, Dill, Horseradish, Lemon Grass, Lime Leaves, Marjoram, Oregano, Rosemary, Thyme.
Below are some June 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.