April is the season for exciting fresh produce and home-cooking. In the southern hemisphere it is Autumn adding deep and beautiful colour to fresh fruit, veggies and herbs. In the North, Spring has sprung and everything is fresh and in bloom. How simply divine. Tis time to go to market…
In the Southern hemisphere Autumn brings warm colours of yellow, orange, deep reds and browns. We associate autumn with the last harvests and the coming of winter. Traditionally it’s the time to ferment and preserve the rewards of a good harvest. The weather begins to turn a bit cooler too which signals the coming of winter and the hard work required to see it through. Tis means it’s the perfect season for home cooking and staying strong and healthy. Today Cooking Pot the iPhone app. provides much needed help in our busy lives with healthy, nutritious and sustainable meals.
In the South the Autumn Farmer’s Market harvest consists of:
apples, raspberries, strawberries, cumquats, figs, feijoa, grapes, lemons, limes, mandarins, honeydew melon, rockmelon, watermelon, nashi, oranges, passionfruit, pears, persimmons, plums, pomegranate, rhubarb, tamarillos.
almonds, chestnuts, hazelnuts, pistachio.
Asian greens, beans, beetroot, broccoli, cabbages, capsicums, carrots, celery, chillies, cucumber, daikon, eggplants,kohlrabi (green), leek, lettuces, mushrooms, okra, olives, onions, parsnips, peas, potatoes, pumpkins, shallots, silver beet, spinach, spring onions, squash, sweet corn,turnips, zucchini.
bay leaf, parsley, mint, rosemary, thyme, chives, oregano, marjoram, sage, bronze fennel, dill, basil, watercress.
(sourced from http://www.vicfarmersmarkets.org.au/in-season )
I have plenty of greens in my garden even though I have neglected it. The parsley and mint are growing wild and the coriander, silverbeet and asian greens have re-seeded themselves. Oh and there are tomatoes everywhere!
OK, so now we have a list of produce which we may get cheaper than any other time of year which is healthier for us to consume now when it is in season. So, what shall we cook? Cooking Pot brings a myriad of healthy and delicious meal choices to the table.
Green Vegetables are a culinary standard and should be consumed daily. I won’t go into the benefits of eating green vegetables here but we can certainly look at cooking and eating them. Half of the vegetables listed can be made into an Asian-style stirfry, some baked and the rest found in a healthy and delicious salad. Don’t forget to eat as many raw vegetables as you can. Try Broccoli, capsicum, carrot, Asian greens, cabbage, leak, celery, silverbeet, spinach, peas, shallots, sweet corn, spinach and zucchini RAW. It’s a lot healthier to eat vegetables raw as heat destroys vitamins (not minerals).
Try using a combination of different green vegetables with your next salad. Eg try Asian greens with capsicum, snap peas, shallots, tomato and coriander, roast a few of your favourite nuts and seeds and combine. Adding your favourite oil dressing is upto you. I recommend cold-pressed olive oil for salads and coconut oil for cooking. How about combining broccoli with snow-peas? The combinations are endless. What’s your favourite? We often have a salad with meat, fish, cheese or on it’s own and find that waiting for rice or quinoa takes just too long. Sometimes crusty bread might be the answer.
All the root vegetables such as potatoes, pumpkins, parsnips, beetroot etc can be baked and eaten or added to salads, soups, cakes, bakes and anything else that may take your fancy. Try our Double-Decker Pizza! Get yourself to a Farmer’s Market this weekend a take advantage of all this fresh produce. It’s a perfect day out!
We’ll head north and see what we can cook up Next post! Remember, Cooking Pot’s aim is fast, cheap, sustainable, super healthy and delicious food. Get it into Your pocket Now!
Thanks for reading.
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