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.
