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. 

Autumn Fruits

Apples (Fuji, Golden Delicious, Granny Smith,
Hi Early and Jonathan)
Bananas
Custard apples
Figs
Grapes
Guavas
Kiwifruit
Kumquats
Mandarins
Melons
Rockmelon/watermelon
Nashi pears
Olives
Passion fruit
Paw Paw
Pears
Quinces

Autumn Vegetables

Jerusalem artichoke

Green beans

Beetroot

Broccoli
Cabbage
Capsicum
Carrots
Cauliflower
Celery
Chillies
Cucumbers
Eggplant
Kale
Kohl Rabi
Rhubarb
Silver Beet
Radish
Pumpkins
Potatoes
Spring onion
Squash
Swedes
Sweet Potatoes
Sweet Corn
Tomatoes
Turnips
Zucchini