Eating With The Seasons


In this weeks post I'm talking about another of natures cycles - that of the seasons. More specifically we are delving into how to eat seasonally.

If you haven't heard of seasonal eating before, it simply means to eat the available fruits and vegetables that actually grow at that particular time of the year. This helps us connect with nature because instead of only thinking 'what do I want for dinner' we must take into account what nature has actually provided at the time.

As a child I grew up eating a lot of home grown, and thus seasonally available produce. We were not self sufficient, and still made trips to the grocery store, but I remember following the seasons in this way. There was a time for planting, nurturing growing; as well as that of the harvest. A time for making use of the abundance of strawberries, apples, plums - freezing some, making jam, pie fillings and more. And after the season was finished, a time for replenishing the soil, allowing her to rest and regenerate for the next planting cycle.

If you don't have the space for planting produce you can go to a local farmers market and other small grocer shops that source things locally. A note here: some fruits and vegetables can only really be grown in more tropical weather (ie. not Melbourne) so when you see these produce in stock - be sure to ask where they source it from. I made a little summary of the seasons and the available produce for each, that is generalised to Australia. Take into account the weather where you are and if you want to truly eat only what nature provides for your own area, be sure to do some extra research on what's available for the time of year.

SUMMER (Dec - Feb):

Fruits

Apricots

Bananas

Berries

Cherries

Figs

 

 

 

valencia oranges

peaches

pears

Grapefruit

 

plums

strawberries

Grapes

Melons

Vegetables
Beans
Beetroot
Capsicum
Carrots
Corn
Cucumber
Eggplant
Leeks
Lettuce

Onions

Peas

Potatoes
Rhubarb
Silverbeet

 

Spring onion
Squash
Tomatoes
Zuchini
Herbs

Basil

Chillies

Parsley

 Ginger

Dill

Calendula

St Johns wort

Sage

Oregano

Lemongrass

Thyme

Rosemary

 Mugwort

Mint

Chamomile

 

a lot of these herbs will be able to survive year round depending on your growing conditions, and where you keep them. 

 

AUTUMN (Mar - May):

Fruits

Applies

Bananas

Figs

Grapefruit

Grapes

Melons

Valencia oranges

Pears

Strawberries 

 

Vegetables

Beans

Beetroot

Brussel sprouts

Cabbage

Capsicum

Carrots

Cauliflower

Celery

Corn

Cucumbers

Eggplant

Leeks

Onions

Parsnips

Peas

Potatoes

Rhubarb

Silverbeet

Spinach

Spring onion

Squash

Sweet potatoes

Tomatoes

Zuchini

  

 

 

WINTER (Jun - Aug):

Fruits

Apples

Bananas

Grapefruit

Kiwifruit

Lemons

 

Limes

Mandarins (imperial)

Navel oranges

Pears

 

 

Vegetables

Jerusalem artichokes

Broad beans

Beetroot

Broccoli

Brussel sprouts

 

 

 

Onions

Parsley

Parsnips

Snow peas

Potatoes

 

 

Rhubarb

Silverbeet

Spinach

Spring onions

Turnips

Carrots

Cauliflower

Celery

Leeks

Lettuce

Cabbage

 

SPRING (Sep - Nov):

Fruits

Bananas

Berries

Grapefruit

Lemons

Limes

Imperial Mandarins

Strawberries

 

Vegetables

Globe artichokes

Asparagus

Beans

Broad beans

Beetroot

Broccoli

Capsicum

Carrots

Cauliflower

Cucumbers

Leeks

Lettuce

Onions

Parsnips

Peas

Snow peas

Potatoes

Rhubarb

Silverbeet

Spinach

Spring onion

Squash

Zuchini

 

I hope that this guide is helpful for when purchasing your weekly fruits and vegetables, and if you'd not yet heard of eating with the seasons my hopes is that this post was a good introduction. Also, if you'd like the guide made into a PDF format, let me know by leaving a comment and I'll make one up for you to download.

Kindest always,

 

Sarah