Eat the season – Spring

Staying connected to our food supply chain has tremendous ecological and economic benefit. It’s good for our community, it’s good for the heart and it’s absolutely brilliant for what is on our plate. What we choose to buy makes a difference and every choice we make has ripple effect that can form positively powerful connections to land and community.

Eat the season, enjoy the tastes and know you’re doing your bit for a better planet!

Fruits in season: Spring

September marks the beginning of Spring. We’re yearning to slough off the Winter clothes and hearty meals in favour of frolicking in the sunlight and enjoying crisp fruit and veggies filled with promise of long, warm days ahead.

Apple

Berries

Grapefruit

Lime

Mandarin (Imperial)

Papaya

Strawberries

Avocado

Blood Orange

Honeydew Melon

Loquat

Mango

Pineapple

Tangelo

Banana

Cherries

Lemon

Lychee

Orange

Rockmelon

Watermelon

Vegetables in season: Spring

Artichoke

Beetroot

Capsicum

Chilli

Garlic

Leeks

Parsley

Peas (Snow)

Silverbeet

Squash

Asparagus

Broccoli

Carrot

Chinese Greens

Ginger

Lettuce

Parsnip

Potato

Spinach

Zucchini

Beans

Cabbage

Cauliflower

Cumcumber

Green Beans

Onion

Peas

Rhubarb

Spring Onion

Buy in season and use creative ways to enjoy produce when at their peak. Using the produce from top to tail will extend your budget further and be good for the planet too. This vegan pasta uses each part of the carrot – tops included, try Manky Banana Muffins for those bananas that are past their best freshness and then use the skins for fertiliser in your garden.

Seasonal produce will vary in your local area so be sure to check recommendations from local growers for what’s best on your plate each week. And, if you need some recipe inspiration, this quick list of A – Z vegan recipes may inspire your next bake.

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