Seasonal Produce Guide: Spring

Eating seasonally is brilliant for our farmers, the planet and your pocket. When you choose seasonal produce grown in your region you help reduce food kilometres, energy intensive agricultural practises and  increase support for local growers. 

Food sourced within season is higher in nutrients, requiring less time in refrigerated transport on the road or in the sky. 

Buying in-season, local produce supports the growth of a fair, regenerative and connected food system. 

Each season we will publish a detailed produce guide that will help you plan for your shopping trips!

FRUIT

Apple, avocado, banana, blueberries (start of Nov.), cantaloupe melon, cherry, cumquat, grapefruit, honeydew melon, kiwi fruit, lemon, lime, loquat, lychee, mandarin, mango, mulberries, orange, papaya, pepino, pineapple, rhubarb, strawberries, starfruit, tangelo, watermelon.

VEGETABLES

Artichoke, Asian greens*, asparagus, avocado, beans**, beetroot, broccoli, brussel sprouts, cabbage, capsicum, carrot, cauliflower celery, cucumber, fennel, kale, leek, lettuce, mushrooms, onion, spring onion, parsnip, peas, snow peas, sugar snap peas, potato, radish, shallot, silverbeet, spinach, squash, sweetcorn, tomato, watercress, zucchini.

HERBS

Basil, Thai basil, chervil, chilli, chives, coriander, dill, garlic, ginger.

Notes: Asian greens* are bok choy, choy sum, gai laan, wombok.

Beans** are broad beans, green beans.