Spring weather can be a hit and miss, almost a little forbidding some days. Let’s hope all this rain is falling on the farms that need a good dose of rainfall. We’re coming out of one of the driest Winter’s, so here’s hoping.
As the new season begins, so does the ebb and flow of organic produce. We’re excited to be seeing some new produce lines coming in and more will become available over the coming weeks.
Here’s what to expect this Spring season:
Artichokes, Asparagus, Avocados, Bananas, Beetroot, Blueberries, Cabbages, Capsicum, Cauliflower, Cherry Tomatoes, Chillies, Fennel, Ginger, Grapefruits, Garlic, Herbs, Kale, Leeks, Lemons, Limes, Lettuces, Mushrooms, Navel Oranges, Paw Paws, Pears, Potatoes, Pumpkins, Radishes, Rainbow Chard, Rhubarb, Silverbeet, Strawberries, Spinach, Spring Onions, Sweet Potatoes, Turnips, Tomatoes, Watermelons, Zucchini
There are many benefits of eating organic and seasonally. It is better for the environment as we buy as local as possible (never overseas), therefore less food miles and food wastage. Organic produce is grown without chemicals and as nature intended, making it super flavoursome and high nutrient dense food. Anyone tried the red capsicums lately? Total flavour explosion.
The wonderful thing about eating seasonally is having a conscious connection with food, eating foods designed for our bodies for this season. It gives us all a greater appreciation for when things come into season that we’ve missed (bring on the asparagus!) and then getting all excited and inspired to get creative in the kitchen.