In Season Autumn
Published : May 14, 2018
What produce is fresh & best now...
Autumn In Season
Buying fruit and vegetable in season not only gives you healthy, delicious tastes and aromas, but it also saves you money.
Asian Greens, Beans, Beetroots, Broccoli, Cabbages, Capsicums, Carrots, Celery, cucumber, eggplants, leek, mushrooms, okra, olives, parsnips, peas, potato, pumpkins, silver beets, spinach, sweet corn, zucchini.
Apples, raspberries, strawberries, cumquats, figs, grapes, lemons, lime, mandarins, honey dew melon, rockmelon, watermelon, pears, passionfruit, plums, rhubarb.
This orange number belong to the squash family, It has many health benefits and has been linked to increased prostate and urinary tract
They are rich in nutrients, such as beta-carotene, a preform of Vitamin A, an important nutrient for healthy reproduction, immune system, skin and vision
The seeds of this vegetable are also rich in B Vitamins, Vitamin E, zinc, magnesium and essential fatty acids.
3 Ways with Pumpkins
Bake a batch of pumpkin flesh with some herbs and oil.
• Toss it through salads
• Mash it up and use as sandwich spreads
• Whizz it up with stock to make a satisfying winter soup.
Sprinkle these in salads, over yoghurt and in bake goods to bump up the nutrient and crunch factor.
A tart fruit, usually used in desserts and jam making, rhubarb are rich in B Vitamins, phytonutrients, minerals, antioxidants, Vitamin K and fibre.
Choose red varieties as they have more Vitamin A, essential for healthy skin, digestive and immune system
3 Ways with Rhubarb
• Rhubarb stalks can be poached with fresh orange juice and some raw sugar. This makes a delicious tart compote for yoghurt, desserts or muesli
• Add into a plain muffin for extra moistness, or
• Rhubarbs make a accompaniment to sweet desserts such as crumbles, pies and cakes
Always use in season fruits & vegetables when possible to get the freshest produce and the most nutritional goodness