Spring Seasonal Eating

In my article ‘Eating Seasonally and Locally‘,  I discussed the many benefits of eating locally and seasonally, so as Spring is well and truly here, I thought it relevant to mention some of the fruit and vegetables that are great to eat at the moment, and link to a few tried and tested recipes.

As I live in Victoria, I am referring to the Victorian Farmers Market website . If you live elsewhere, be sure to check out your local guide.

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In season: September

Fruit: cumquats, grapefruit, lemons, limes, mandarins, nashi, orange.

Vegetables: Artichoke, asparagus, asian greens, beetroot, broad beans, broccoli, cabbages, cauliflower, carrots, kohlrabi (green), leek, lettuces, peas, silver beet, spinach, spring onions.

Herbs: bay leaf, parsley, mint, rosemary, thyme, chives, oregano, marjoram, sage, bronze fennel, dill, garlic, coriander.

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In Season: October

Fruit: strawberries, cumquats, grapefruit, lemons, limes, nashi, oranges.

Vegetables:  artichoke, asparagus, asian greens, beetroot, broad beans, broccoli, cabbages, carrots, kohlrabi (green), lettuces, peas, silver beet, snow peas, spinach, spring onions.

Herbs: bay leaf, parsley, mint, rosemary, thyme, chives, oregano, marjoram, sage, bronze fennel, dill, garlic, coriander, watercress.

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In season: November

Fruit: apricots, loganberries, raspberries, strawberries, youngberries, cherries, lemons, limes, oranges

Vegetables: artichoke, asparagus, Asian greens, beans, beetroot, broad beans, cabbages, cucumber, carrots, kohlrabi (green), garlic, lettuces, onions, peas, silver beet, snow peas, spinach, spring onions

Herbs: bay leaf, parsley, mint, rosemary, thyme, chives, oregano, marjoram, sage, bronze fennel, dill, basil, watercress