Here in Western Australia we are still fortunate to enjoy brilliant summer days, long walks and market vibes. The cooler mornings and evenings mean a shift towards more cooked foods and indoor eating. It is a great time to explore new recipes and new foods such as Guavas, Kumquats and Jerusalem artichokes. Cooler temperatures also provide an ideal environment for vegetable fermentation such as sauerkraut, pickles and wild fermented sourdough bread.
Seasonal Eating has Many Benefits.
Firstly you can’t go past the sweeter, tastier and more colourful produce that the season has to offer. Secondly, freshly picked fruit and vegetables contain more antioxidants such as vitamin C and flavonoids and is a healthier option compared to produce that has been picked too early or that has been stored in a cool room for months. Thirdly food picked locally has less ‘food mileage’ and therefore less load on the environment. You are also supporting local farmers and jobs! Many of the fruits and vegetables listed below are available all year long. We’ve highlighted the ones, which are at their prime for taste and value.