There are plenty of environmental and financial reasons to opt for produce that is in-season:
Not only does seasonal food cost less, but it is also tastier and better for the environment. As a rule, if you stick to buying seasonal produce, it is more likely to have been harvested locally.
So, if you are like me and if you enjoy cooking, it can be fun to challenge for your culinary skills with making more seasonal dishes. Autumn season has a great variety of nutrient-rich vegetables to look forward to, including pumpkin and squash, which you can cook as a side, make delicious soups with, or incorporate into a main meal. We will be posting plenty of gluten free & dairy free recipe ideas along with way. Enjoy!
May Seasonal Fruit and Vegetables
Fruits
Apples – Fuji – Gala – Golden delicious – Granny smith – Jonagold – Jonathan – Musto – Pink lady – Red delicious
Bananas
Kiwifruit
Lemons & limes
Mandarin – imperial,
Nuts – Chestnut – Hazelnut – Peanut – Walnut,
Pears – Howell – Josephine – Packham – Red sensation – Williams,
Persimmon,
Quince,
Rhubarb.
Vegetables
Asian greens – Bok choy, – Choy sum – Gai laan – Wonga Bok,
Avocados – Hass
Beetroot,
Broccoli,
Brussels sprout,
Cabbage,
Carrots,
Cauliflower,
Celeriac,
Celery,
Daikon,
Eggplant,
Fennel,
Garlic,
Ginger,
Horseradish,
Leeks,
Lettuce,
Mushrooms – Wild – Field – Pine – Slippery jacks,
Okra,
Olives,
Onions – brown – spring,
Parsnip,
Peas,
Potato,
Pumpkin,
Shallots,
Silver beet,
Spinach,
Squash,
Swede,
Sweet potato,
Taro,
Tomato,
Turnip,
Witlof,
Zucchini.