What’s in season – October

I love October; the weather gets warmer and although it’s a little warm one day and cold the next, I can feel summer coming on. And summer means lots of seasonal fruit and vegetables.

To help you keep track of what’s in and what’s not, every month I’m going to give you a rundown on what’s in season in the hopes that you’ll be inspired to buy seasonally. Why buy seasonally? Here are 5 very good reasons:

  1. It’s cheaper. If you buy seasonally, it’s a pretty safe bet your food is local which means there are minimal transport costs which means cheaper produce.
  2. It tastes better. Seasonal food that has recently been harvested has all the taste of the field. Produce that has been shipped is almost always picked before it’s ripe.
  3. It’s better for you. Produce begins to lose its nutrient value from the moment it’s picked. Produce that has just been picked has more vitamins and minerals.
  4. It supports the community. If you buy seasonally and local you are supporting local farmers, their families and an industry that will continue to be here for your children and your children’s children.
  5. It encourages you to try new things. We all get into a rut with our food, but if you eat seasonally you’ll be tempted to try new varieties of produce

manggo

So now that you’re all inspired, here’s what’s in season for October:

Fruit

Watermelons, Pineapples, Pears, Pawpaws, Passionfruit, Mangoes, Mandarins, Grapefruit, Bananas, Avocados

My seasonal fruity ideas:

  • You only need to look at this list to think “fruit salad”. Try a fruit salad each morning for breakfast with a little nutty granola and a dollop of yogurt. This is of course, a fantastic afternoon snack too
  • Grill some pineapple on the bbq with a little sugar and a spritz of lime juice for a gorgeous dessert
  • Sear some mango cheeks and serve with coconut ice-cream

tomato2

Vegetables

Asparagus, Broad and Green Beans, Beetroot, Broccoli, Cabbages, Cauliflowers, Cucumbers, Endives, Leeks, Lettuces, Mushrooms, White Salad Onions, Spring Onions, Butternut, Kent and Jap Pumpkins, Rhubarb, Spinach, Tomatoes, Watercress, Witlof, Zucchinis

My ideas for what to do with this gorgeous lot:

  • Roast some beetroot for one of the best salads you’ll ever taste
  • Shred some cabbage and spinach, slice salad onions or spring onions and grate some carrot. Toss through some low fat summer salad cream and you’ve got a lovely coleslaw
  • Toss some watercress, thinly sliced asparagus (use a potato peeler) and spring onions together with a drizzle of vinaigrette
  • Roast pumpkin and make a beautiful salad with spinach and fetta
  • Thinly slice zucchini (use a potato peeler) and toss through a simple salad of lettuce leaves and tomatoes OR sauté the zucchini in a little olive oil, garlic, salt and black pepper
  • Blanch (throw into boiling water for a minute before plunging into icy water) all or some of these and make a zingy fresh caponata salad: cauliflower, cabbage, broccoli, green beans, zucchini and asparagus
  • Have mushrooms on toast tomorrow for breakfast

mushroom

Look up your local fresh produce market; it could be a local farmers’ market that operates on the weekends or a more permanent one just around the corner, but find one and you’ll be amazed at what you find.

Where’s your local fresh food market? Let’s see if we can make a big list to help all moodie foodies find those growers of beautiful fresh food.

jay

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