In Season in January try crunchy, peppery radishes or the incredible plethora of gorgeous colourful Heirloom tomatoes. Barbecued red capsicum becomes more sweet and tasty. Enjoy warm or cool and remove the thin skin and add sliced to salads.
Asian Greens (AA Choy, Amaranth, Chinese or Oriental Celery, Choy Sum, Tatsoi); Asparagus; Avocado; Beans (Green & Flat); Capsicum; Celery; Corn; Cucumber; Eggplant; Lettuce; Mushrooms; Okra; Peas (Snow, Sugar Snap); Potatoes; Radish; Rhubarb; Rocket; Spring Onions; Squash; Tomatoes; Zucchini.
Apricots; Bananas; Blackberries; Blueberries; Carambola/Star Fruit; Grapes; Grapefruit; Honeydew; Lemons; Limes; Lychees; Mangoes; Nectarines; Oranges (Valencia); Passionfruit; Peaches; Pears (Packham, Williams); Pineapples; Plums; Rambutan; Raspberries; Rockmelon; Rhubarb; Strawberry; Watermelon
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
Below are the recipe links for each vegetable…
Beans – Green
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.