Ah, Spring. If you’re one of the lucky people who don’t suffer from hay fever or allergies, then Spring is a great time. everything is coming to life after hiding away during winter and markets are bursting with vibrant fruit and vegetables.
Here’s what to look out for when shopping in Spring (September – November) Lists thanks to Sustainable Table
- blueberries (start of Nov.)
- kiwi fruit
- asian greens*
- brussels sprouts
- onion, spring
- sweet potato
HERBS & SPICES
- lime, kaffir (leaves)
apple* lady william, artichoke* globe, jerusalem, asian greens* bok choy, choy sum, gai laan, wombok, beans* broad, green, mandarin* ellendale, imperial, murcot, orange* blood, seville, valencia
Why seasonal produce is best
Whenever possible I choose to eat local and eat what’s in season. Here’s why:
It’s cheaper. Let’s begin with cost. When produce is in season locally, there tends to be a lot available and this usually makes it less expensive. Look for what’s on display at the front when you’re at a market stall, greengrocer or even the supermarket. There’s a very good chance what you see first will be in season and
It’s tastier. When food is not in season locally, it’s either grown in a hothouse or shipped in from other parts of the world, and both affect the taste.
It’s healthier. Food picked at its optimum ripeness is bursting with nutrients. Produce picked early and zapped or refrigerated to ensure it lasts a long journey isn’t going to be as nutritious.