In season March… try leafy and nutritious kale, new season Sheppard avocados that have a creamy texture and a skin that does not go brown – ideal for your salads. Sweet potatoes (kumara) are extremely nutritious providing a good source of vitamins A, C and fibre and are perfect roasted in salads.
Asian Greens (Amaranth, Bok Choy, Chinese or Oriental Celery, Choy Sum, Chrysanthemum Greens, Gai Lan, Tatsoi); Avocado; Beans: Green; Beetroot; Broccoli; Brussel Sprouts; Cabbage; Capsicums; Celery; Chilies; Corn; Cucumber ; Eggplant; Kale; Lettuce ; Mushrooms; Okra; Onions; Peas; Spinach; Squash; Sweet Potato (Kumara) ; Tomatoes ; Zucchini;
Apples; Bananas; Dates; Fig; Grapes ; Honeydew; Kiwi Fruit; Lemons; Limes; Mangoes; Mangosteens; Mulberries; Nectarines; Oranges (Valencia); Passionfruit; Peaches; Pear (Beurre Bosc, Red Sensation, Williams Bon Chretien, Winter Nelis); Plums; Pomegranate ; Quinces; Rhubarb; Rockmelon; Strawberry; Tamarillo;
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…
Beans – Green & Snake
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.