Archive for the ‘What’s in season?’ Category

Fruits and Veggies at home

Posted on: January 9th, 2012 by admin 1 Comment

While holidaying here on my parents farm, there is so much fresh fruit growing, I get a stomach ache from noshing on everything.  I am making a lot of regular recipes -  Lemon yogurt loaf, lasagne, zucchini bread and some fresh fruit crostata’s.  But really my favorite thing about summer is just fruit salad.  Here’s some of what’s growing right now.

Macintosh Apples.


Nashi/Asian pears




There are also a lot of regular veggies we collect every day.  Zucchini, carrots, assorted lettuce, nasturtium flowers, tomato’s, silverbeet, Vietnamese mint, cucumbers, basil, purple beans and radishes.  It really is awesome to have a massive veggie garden and orchards.  I dream of having more than my little balcony to grow these tasty treats on.  One day.  For now, I’ll just enjoy someone else’s hard work.  Hope you’re all having a good first fortnight of 2012.

What’s in season – October

Posted on: October 9th, 2011 by admin 3 Comments

Already October (say that every month) good things are happening in both hemispheres these days.  Fall is great for apples and root veggies and spring is great for- well tons of things! Click the links if you want recipes for those ingredients.  Don’t forget, eating what’s in season makes sense in many ways.  It tastes way better (summer tomatoes? mm), it’s cheaper and it’s better for the environment because it hasn’t traveled from as far and been stored for as long.

North Americas

Any kind of pumpkin/squash are really great right now.  If you’re carving some up for halloween, don’t forget to use the innards – and seeds!  Artichokes, bell peppers, beets and beet greens, broccolini, cauliflower, carrots, corn, eggplant, fennel, garlic, leeks, parsnip, radishes, spinach, sweet potatoes and regular potatoes are all in season.

Some great fruits and nuts are also in season in fall, almonds are sweet and ripe now.  Of course apples are generally amazing right now – going nuts making pies and sauce in our house.  Also great now are cranberries, limes, pears, plums, pomegranate and the last of summer tomatoes.

Lamb, rabbit and venison are all good and if you’re wanting seafood, try some mussels.


With veggies, Europe is similar to North America at this time.  Try artichokes, aubergine, beetroot, broccoli, courgettes, fennel, garlic, horseradish, kale, kohlrabi, leeks, sweetcorn, watercress and again any root vegetable, like turnips and carrots and potatoes, as well as squash and pumpkins.

If it’s fruits and nuts you’re after, you can’t go past apples right now – crisp and delicious.  Chestnuts and walnuts  are ready. Also bilberries, blackberries, elderberries, figs, medlars, pears, quince, tomatoes.

If you’re not sure what a medlar looks like – here’s a picture.  They are lovely fruits, kind of a cross between a pear and a hawthorn.  Or like an apple rosehip. They’re picked when they’re hard and green, but aren’t edible until they’ve become half rotten or ‘bletted’, when they turn brown and soft. Harvested medlars are stored in sawdust or bran in a cool, dark place until they’re suitably bletted and have developed an aromatic flavour.  Gross hey??!!  I’ve only tried them in jelly’s which seems to be their most common use.

Great meats in the UK and surrounds will be guinea fowl, lamb, venison, rabbit and partridge (if you can get some).  Fish like brill, mackerel, turbot and sea bass are all wonderful now, as are the crabs and mussels.

Australia and surrounds

Down south we have some great fruits coming into season, spring really is a lovely month always.  Bananas (hopefully this season is plentiful – otherwise pass on these as they’ll still be expensive).  Citrus are all getting good now, especially grapefruits.

Tropical beauties like mangoes, passionfruit, pineapple and pawpaw.  As well as some early berries – strawberries and blueberries are also in season.

Try cooking with asparagus, broccoli, cucumber, chinese greens, gai lan (chinese broccoli), green beans and broad beans, hass avocados, kaffir lime leaves, onions, peas and silverbeet.

Australia always has wonderful seafood (although all fishing needs to be more environmentally responsible/sustainable).  It is lovely to eat fish outside on the balcony on a spring evening so try coral trout, spanner crab, scallops, flathead, flounder, ocean trout, King George whiting, redfish and prawns.

In Season for March

Posted on: March 3rd, 2010 by admin No Comments

What’s good to eat fresh and in-season this month? Remembering the best way to save money and taste the best produce is by eating in season. The food doesn’t come from as far in the truck, it’s better for the environment and better for you. Plus you support local farmers, local stores and your community, love that.

Northern Hemisphere

So now the citrus is really going to be perfect. Go for blood oranges, grapefruits, oranges, ugli fruit and limes. Kiwifruit and pineapple are great now too.

Ugli fruit is actually a jamaican tangello, it’s a hybrid between a grapefruit and a tangerine. It’s name comes from the fact that the skin usually looks really unsightly. It has rough, wrinkled, greenish-yellow skin, wrapped loosely around the orange pulpy citrus inside. The light green surface blemishes turn orange when the fruit is at its peak ripeness. But don’t be fooled this combination of fruits is really tasty, less seeds than tangerine and no bitterness like grapefruit.


Kale, asparagus, avocado, leeks, potatoes and rutabaga are all in season in March. How about leek and potato soup tonight!?! Try cauliflower and broccoli, particularly the purple sprouting broccoli at the moment.


Nice fish right now are cod, hake, john dory and lemon sole. Use them instead of tilapia in our great Chinese fish recipe.

Down South (hemisphere)

In the south right now the leaves are just starting to turn. This means it’s the perfect time for Mushrooms! Also most nuts (especially pistachios), persimmons, avocado, pomegranate and plums. Apples (Gravenstein, Granny Smith, Golden Delicous and Jonathan in particular), cumquats, figs, feijoas, grapes and pears will all be delicious now.

There are literally thousands of varieties of mushrooms and a great many are edible. They grow in dark, damp places and feed on rotting, decomposing organic matter, and should be collected in autumn, preferably after some rain. They store well for a few days in a paper bag in the fridge, never in plastic, but are at their best eaten on the day they’re picked. Slice them and panfry in a little butter, bake them, stuff them or eat them raw in a salad.

Persimmons are a really delicious fruit. Unfortunately lots of people try to eat them a little to unripe, when they’re still too firm and bitter. Some fruits are fine to eat this way, but persimmons need to be eaten really nice and soft, the flavor is unlike anything else and you will be quickly hooked.


Corn, normal and sweet potato, onions, celery, tomatoes, capsicum and bok choy are all great veggies in season for the beginning of Autumn. Eat fresh and enjoy!

March music!

  • “Bicycle” – Memory Tapes
  • “When you walk in the room” – Fyfe Dangerfield
  • “With no one” – John Frusciante

What’s in season for August?

Posted on: August 26th, 2009 by admin No Comments

It’s been a little while since we’ve had a look at what’s in season for the month so here it is- fruit, veggies and meats that are in season in your area. Eating with the seasons is cheaper, healthier, tastier and better for the environment and your local farmers so eat up!

North Americas

Blackberries, apricots, figs, all melons, peaches and plums. It’s nearing the end of summer so make the most of those amazing stone fruits in particular.


Artichoke, arugula, beetroot, corn, eggplant and zucchini are good veggies right now. As for meat, try some duck, lamb or lobster.


Actually the European and American fruits in season are similar now- peaches, figs, melons, blackberries and plums, also try any other berry you can lay your hands on, as they are all ripe and delicious these warm days. As for veggies, broad and runner beans, beetroot, peas, leeks,


rocket and watercress will be perfect. Try lamb, rabbit or venison for in season meats. From the sea go for brill, monkfish, makerel, plaice, sea trout and crab.

Australia and surrounds

Winter is drawing to a close- so keep an eye out for artichokes, they can be fiddly to prepare but they are well worth it. Cabbage, cauliflower, celery, okra, Chinese cabbage and silverbeet are all great. Root veggies are starting to be good too, especially turnips, parsnips and potatoes. Prefect for a wintry stew. Not a whole lot of fruit in season, but still some apples are good (fuji and custard in particular) and citrus is good too, grapefruits, blood orange, limes and lemons.


Pork is good :) . Try some roe now, but be responsible with all things fishy. Don’t just think of organic or local fruit and veggies, you want to eat eco-best seafood. If you’re not sure- check here.

What’s in season for June?

Posted on: June 10th, 2009 by admin 1 Comment

Here’s the new freshest, best tasting, delights in season in your area. Try and buy them locally to help the environment and support farmers in your community.

North America

Corn! What a tasty summer delight. Corn provides useful amounts of vitamins A, B3 (supports metabolism, the nervous and digestive systems) and C. It also contains folic acid and fiber. When buying corn look for cobs with the husk intact. The husk should be green and fresh and conceal fine, silky threads. You can cook it lots of ways, but really, boiled and then salted with butter has to be best no?


Try also arugula, radishes, bell peppers, cucumber and kohlrabi. Fruits such as blueberries, cherries, strawberries, apricots, plums and passion- fruit are all great right now. Perfect for summer fruit-salads.

If you don’t mind a piece of fish mackerel is fresh and in season.


Aubergine/eggplant are perfect right now. When you choose aubergines pick ones that feel heavy with smooth, taut, unblemished skin and fresh-looking unwithered green stalks. In the past people would salt aubergines to remove bitterness and moisture. These days aubergines are rarely too bitter, but salting can still help reduce the amount of oil aubergines absorb during cooking. Cut the aubergine into thick slices, salt well and stand in a colander for around half an hour to allow the juices to drain away. Rinse thoroughly and dry with a kitchen towel, then use them how you like.


Also in season are- radishes, courgette, rhubarb, artichokes, fennel, peas and rocket. Fruits that are ripe are cherries, strawberries, gooseberries, passionfruit and elderflowers should be blooming (make some champers- delicious).

Lamb, rabbit and wood pigeon are all good now too.

Australia and southern surrounds

Now’s the time for lovely apples. You know apples are the oldest cultivated fruit and there are over 8,000 varieties in existence!


You can cook with them- sweet or savory, make cider, jams or jellies and eat them fresh. A really good source of vitamin C and high in fiber, why not try some new varieties this season?  We have already posted a great apple crumble recipe here, and more will be coming soon.

Quinces, pears, mandarins, ginger, persimmons and hazelnuts will all be really tasty at the moment. The great thing about winter approaching is the promise of hearty vegetables, right now try- beets, carrots, wombok (chinese cabbage), fennel, most root veggies and pumpkin. (Click on them for recipes!)

What’s in season for May?

Posted on: May 12th, 2009 by admin No Comments

Don’t forget how great it is to eat what’s in season locally. Fresher, tastier, healthier and better for the environment, these foods don’t have to travel as far to reach you and you’ll notice the difference.

North America


Summer is coming up north so it’s time for some new fruits. Strawberries are in season now and seriously- who can say no to a fresh one? Use them in everything! Desserts, sauces, jams, salads, etc. Strawberries are good for you too, high in vitamin C and antioxidants, they are also a source of vitamin k and manganese, folic acid, potassium, riboflavin, vitamin B5, B6 and omega 3 fatty acids. Why not whip yourself up a healthy smoothie with some strawberries and yoghurt for a delicious quick afternoon snack?

Apricots are just coming out now, another summer fav. Try also lemons and limes in all your cooking, they’re fresh and juicy at the moment.

If it’s vegetables you need, fava beans, peas, asparagus, artichoke and radish are all perfect- next time you see some of these in the grocery store- grab some. This is their time of year.

As far as meats go, duck and lamb are great too, spring time is a great time to prepare these meats.


Europeans also have some lovely spring-time fruits in season at the moment. Apricots are such a lovely little fruit, they always are tasty in late spring. Bananas, passionfruit and kiwifruit are also in season at the moment.


Vegetables, like in north America, include fava and broad beans, aspargus, radish, spring ‘new’ potatoes and watercress.

Lamb is in season. Poor little lambs, lovely spring comes along and….

Australia and down south

Walnuts and celeriac are the best right now. Celeriac, the gnarly, earthy-looking, circular bulb, can be grated finely and added to salad or mixed with mayonnaise to make a rémoulade. It can be boiled or baked or puréed on its own or added to mashed potatoes. It is a most versatile vegetable and if you like baked parsnip you’ll love Celeriac.


Apples, eggplant, avocado, leeks, olives and root vegetables are all great now too. Now that late autumn is here root veggies will start to be tasty after the summer heat. Check out our earlier post on what to do with root veggies.

Happy eating everyone.

What’s in season for April?

Posted on: April 3rd, 2009 by admin No Comments

North America

Some really nice veggies are in season at the moment- end of winter root vegetables are still going great, as are artichokes, asparagus, celery root and fennel.

For fruits try grapefruit, kiwi and pineapple.


If you like seafood – good for you – you should be able to get delicious crabs, crayfish, mussels and clams at reasonable prices and really fresh right now.


Spinach, watercress, chicory, broccoli and cauliflower. Mmm green leafy vegetables, pretty much the healthiest thing you can possibly eat! Watercress is particularly delicious and not as well known as it should be- so refreshing and tasty.


Meats that are good right now are rabbit and wood pigeon.

Southern Hemisphere

Greens are all great right now- don’t be afraid of them, there are so many ways to eat spinach, silverbeet, bok choy, cabbage, cress, etc and they are so good for you.

Figs, pomegranates, walnuts, persimmons and plums are delicious now. Plums are wonderful, so many different types and things you can do with them. Big and small, sweet or tart, golden to deep purple eat them fresh or dried, in jam, tarts, sauce and pies. Plums are a good source of vitamins A and C, calcium, magnesium, iron, potassium and fiber, so go out and find some that you enjoy!