In season Fruit & Vege what I’m loving right now!
Eating in season is more than just a trend, it is a lifestyle choice, and here in Australia we have the abundance of seasonal fresh produce at our fingertips all year round.
Whether its shopping at your local farmers market, health food store, grocery store or the honesty box on the side of the road eating in season offers numerous health and environment benefits.
This winter I cannot get enough mandarins into my lunch box, they are so incredibly sweet and juicy at the moment, easy to take with you on the go and are boosting my vitamin C intake, and not to mention the winter strawberries, the fruit is so red, succulent and luscious- there’s something about a winter strawberry which just gets me excited!!!
And then off course there’s the root vegetables, bake them or turn them into a soup, I am not afraid to indulge in a good quality carb and root vege make a great base to a hearty winters soup, I love the preparation of making a soup and the enjoyment of eating a warming bowl with some freshly baked sourdough slathered in salty butter.
Benefits to buying in season
1. Better Quality
Purchasing your fruits and vegetables in season equals more nutrients as food has its greatest nutritional content during its peak ripeness.
2. Better for your Budget
Food that is in season is usually cheaper. This is because you don’t pay for the extra storage and transportation, as well as an increased supply driving down the cost.
3. Better for the Environment
Seasonal fruits and vegetables are usually made locally which means less greenhouse gas emissions due to less transportation during the supply chain process). It is also easier to preserve fruit and vegetables in season, meaning fewer chemicals are needed.
4. Better for Farmers
Supporting your local growers, buying in season means there’s no need to import certain fruits and vegetables. Your local farmer’s market is a great place to support local, or head to the supermarket and look for the ‘Made in Australia’ sticker.
Winter in Australia is the season for warm hearty soups and stews, so think root vegetables like:
- Cauliflower
- Sweet potato
- Carrots
- Beets
- Beans
- Turnips
- Brussel sprouts
- Radish
But you can’t forget the greens too:
- Broccoli
- Spinach
- Kale
- Asian leafy greens
- Avocados
- Fennel
- Coriander
- Herbs
And when it comes to fruit it’s an abundance of:
- Citrus, mandarins, oranges, lemons, grapefruit
- Strawberries, some of the best you’ll ever indulge in
- Rhubarb (think rhubarb and apple crumble!!!)
- Apples
- Kiwi fruit
Winter produce does not get spoken about enough, but in my opinion it is nature’s way of fuelling us through the winter and ensuring we are nourished from the inside out. Take the time to pop into your local farmers market and see what abundance is growing on your doorstep.
Winter to me speaks warm and nourishing soups, it brings me back to a time when my Nana would so effortlessly throw together a little bit of this and a little bit of that and come up with an delicious blend of yumminess, that would warm you to the bone.
Soups and stews are a quick, delicious and nutritious way to get a multitude of nutrients into your meal, not only can you add a variety of vegetables / herbs / legumes / proteins into a soup, it is also a fairly good way of maintaining the vitamin and mineral content which may be leached during the cooking process.
Generally eaten more in the cooler seasons, soups are perfect for building your immunity and also soothing any flu related illnesses which may be lurking in the cooler months of the year.
I try to create soups with minimal fuss, which can also be created in a slow cooker the morning of, while you are busy with your day.
I do have one ingredient which basically I add to most of my cooking and soups are no exception and that is garlic, and when it comes to garlic I am a little picky, I don’t go easy on the garlic, the bigger the better, you will not find me fiddling with those annoying little cloves, I am a HUGE fan of the larger Russian garlic variety. Now, this variety may be a little harder to seek out, however throughout most of the year I can source it locally at my independent grocers or farmers market, so worth looking out for if you’re a garlic fan.
And I must mention that I create my recipes from a vegetarian perspective; however, you certainly can replace vege stock with chicken or beef broth for added flavour and collagen boosting benefits.
So, in no particular order, however with special mention to my beloved Nana, she did teach me how to make my 1st soup, here are my top 5, favourite soups…. And to be honest there are many more I could add to the list.
Nanas scottish potato soup
Mediterranean white bean & roast vege soup
Mexican black bean & vege soup
Aromatic Thai pumpkin soup
Butter beans, mushroom, kale and potato stew
The entire contents of this website are based upon the opinion of the author, which has been researched through a variety of integrated health modalities.
The information on this website is not intended to replace the relationship with a qualified health care professional and is not intended as medical advice. The articles are intended as a sharing of knowledge and information from the research and experience which has come from a variety of health practitioners in their individual fields.
KIN Daily, encourages you to make your own health care decisions based upon your personal health journey with the guidance of a qualified health care practitioner.
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