What is in season this Autunm?

Eating seasonally not only aligns our diets with the natural rhythms of the Earth but also offers a myriad of benefits for our health, the environment, and local economies. Seasonal produce is often fresher, more flavourful, and more nutritious, as it is harvested at its peak ripeness and doesn't require long-distance transportation or artificial ripening methods. By choosing seasonal fruits and vegetables, we support local farmers and reduce our carbon footprint by minimizing the energy and resources needed for transportation. Furthermore, seasonal eating encourages variety in our diets which is important for our gut health. 

So, this Autumn why not try something new.   

Fruit

1. Persimmons: With their striking orange hue and sweet, honeyed flavour, persimmons are a true autumn gem. Native to Asia but now thriving in NSW, these fruits are best enjoyed when fully ripe and soft. Whether eaten fresh, sliced into salads, or baked into desserts, persimmons lend a unique and delightful sweetness to any dish.

2. Quinces: Often overlooked but deserving of attention, quinces are a fragrant and flavourful addition to autumn menus. With their tough, yellow skin and tart flesh, quinces must be cooked before eating. Whether simmered into fragrant jams and jellies or baked into comforting a crumble, quinces offer a taste of nostalgia and warmth during the cooler months.  Click here to read out blog on Quinces and for recipes. 

3. Feijoas: Hailing from South America but now cultivated in NSW, feijoas are a tropical delight that thrives in the autumn climate. Also known as pineapple guavas, these egg-shaped fruits boast a unique flavour profile reminiscent of a blend of pineapple, guava, and mint. Enjoy them fresh, scooped out of their skins, or incorporate them into desserts, smoothies, and jams for a burst of exotic sweetness.  Great for lunch boxes. 

Vegetables:

1. Kohlrabi: Resembling a cross between a turnip and a cabbage, kohlrabi is a versatile and underappreciated vegetable that shines in autumn. With its crisp texture and mild, slightly sweet flavor, kohlrabi can be enjoyed raw in salads, pickled, or roasted to caramelized perfection. Don't discard the tender greens, which can be sautéed or added to soups for added nutrition.

2. Romanesco Cauliflower: A visual marvel with its intricate fractal patterns, Romanesco cauliflower is as delightful to look at as it is to eat. This unique vegetable boasts a nutty flavour and tender texture, making it a versatile ingredient for autumn cooking. Whether roasted whole, added to stir-fries, or blended into creamy soups, Romanesco cauliflower adds a touch of elegance to any dish.

3. Celeriac: Often mistaken for a root of celery, celeriac is a knobby, bulbous vegetable with a distinct flavour reminiscent of celery and parsley. While its gnarled appearance may seem intimidating, celeriac shines when cooked, lending a creamy texture and subtle earthy sweetness to soups, gratins, and purees.   It can be added to mashed potatoes for an introduction to the unusual taste. 

As autumn graces NSW let's celebrate the season's bounty by exploring the rich diversity of fruits and vegetables it has to offer. From the familiar comfort of apples and pumpkins to the intriguing allure of persimmons and kohlrabi, autumn's harvest is a testament to nature's abundance and creativity. So, venture beyond the ordinary and embrace the extraordinary flavours and textures awaiting you in the autumn garden. Your taste buds will thank you for the delicious adventure. 

Enjoy!