Not that this winter was particularly cold, but it has now come to an end and we are officially in Spring!
SEASONAL PRODUCE SEPTEMBER
Artichoke (Globe), Asian Greens (AA Choy, Amaranth, Choy sum, Chrysanthemum Greens, Tatsoi), Asparagus, Avocado, Beans (Green, Broad), Broccoli, Cabbage, Carrots, Cauliflower, Garlic, Ginger, Kale, Leeks, Lettuce, Mushrooms, Onions, Peas: (Garden), Potatoes, Pumpkin, Silverbeet/ Chard, Spinach, Spring Onions, Tomatoes, Watercress.
FRUIT Apples, Grapefruit, Lemons, Mandarins, Oranges (Blood, Navel, Valencia), Paw Paw, Papaya, Passionfruit, Pear (Beurre Bosc, Corella Frelle, Josephine de Malines, Packham’s Triumph, Red Anjou, Winter Nelis), Pineapples, Pomelo, Rockmelon, Strawberry, Tangelos, Watermelon.
Click here for salad recipes.
SO MUCH HEALTHIER…
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.