Posts Tagged ‘What’s in season?’

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.

What’s in season today?

Posted on: February 17th, 2009 by admin No Comments

It does change almost weekly and like we’ve said before, seasonal food is always fresher and doesn’t travel from as far. So it tends to be cheaper, tastier and better for the environment. Why not ride the old pushy to the store too? Then you can eat cake for dessert to regain your energy. Right now here’s what’s in season.

North America:

Still those root vegetables are sweet after the winter, also go for asparagus and fennel right now, so delicious in salads, or steamed. Grapefruit, tamarillos and oranges should be starting to appear and be quite tasty. We had some great fish the other night, cooked with grapefruit juice- fresh and delicious.


Oranges, really really tasty right now. Full of goodness, health wise, and perfect to use for sweets and savory- what a bonus! Other citrus- like blood oranges and grapefruits are also great now, so do try some.


Guinea fowl and venison have been hunted now, so they’ll be fresh and tasty too. If you’re feeling like a sophisticated night of dining, prepare some little fowl with the fresh citrus (just bake it in the oven moderatly for about 45 min), you’ll impress yourself and it’s not all that difficult!

Down Under:

Well according to my sources wine is in season now! Of course it was an Australian who gave me that inside scoop, although we all know that it’s in season world-wide currently. It’s nearing the end of summer and we all know there is nothing like eating a fresh ripe tomato. They should be the perfect flavor right now, and good for salads, soups and sauces. Anyone who proudly grows them and has too many- we’re going to do a sauce with them this week.


Otherwise most other fruits should be perfect now, plums, peaches and tropical fruits like bananas and pineapples are all warmed from summer and really sweet.

You can always ask what’s in season, or what’s presently most fresh at your local fruit and veg store, they usually quite like to be asked, and they really know. Stay tuned for some citrus cocktails and that famous tomato sauce recipe!