Voila! 10 Vegetables that are In Season in Australia Now

We all know that vegetables grown in-season are the best for us. But did you know what’s in season here in Australia right now?

Locally grown and sourced vegetables that are in season are not only healthy, they are better for the environment. Plus, buying local produce supports local growers.

Here are ten of the yummiest veggies you can get this time of year in Australia. Or, you might not like some of them. Either way, you can prepare them any way you want and still reap the benefits.

Asparagus

Asparagus has that taste that you either love or don’t. Though, you might find that cooking them a particular way can bring out the best in its flavour to suit you. Whether you stir-fry, boil, steam or sauté, asparagus can be that extra green in your bowl. I prefer to roast them with a little olive oil spray.

While asparagus season in Australia runs from August to December, you might still see the last of them in shops as we speak.

Beetroots

Beetroot is the quintessential vegetable Australians love. Apparently, Australians consume more beetroot per capita than any other nation in the world. Though, I hate the tinned version. I prefer mine roasted with other root vegetables for a simple filling meal. Or, I like to spread beetroot hummus on rice cakes.

You’ll see these around from November to April.

Capsicums

Oh, how I love capsicum – especially red ones! I love them roasted then made into a rich pasta sauce along with nut butter, roasted garlic and onion. I also adore red capsicums stuffed with risotto and baked until golden.  Or, I like to chop them up and add them to burrito filler with black beans for some extra flavour.

August to early January is peak capsicum season.

Carrots

I always remember my mum saying that if I ate my carrots I’d be able to see in the dark better. I’m not sure why she would tell me this because carrots were always one of my favourites. Steam, boil or roast – I love them any way they’re prepared. I also love them with a little crunch still remaining after they’re cooked. Carrots are also my go-to for a quick snack with chickpea hummus.

Get their goodness during autumn, winter and summer.

Cucumbers

You know it’s summer when cucumber is around. These green tubes of hydrating goodness are another favourite to pair with hummus. Or, slice them thinly and use as toppers to your lentil dahl. Cucumbers are another vegetable you can add to your fresh juicing session. Some people even like to pickle them. I prefer mine fresh.

Source your cucumbers from November to March.

Eggplants

I love a big grilled eggplant. No, I’m not being rude here! I love to slice an eggplant in half, score both halves on the diagonal, spray or drizzle with a little olive oil and roast them until soft. Then, top them with a tomato-based vegan ragu, some vegan gluten-free breadcrumbs and a shredding of vegan cheese.  Pop back into the oven until the eggplant starts to caramelise and the cheese melts.

Find your big eggplants at the optimum times of summer and autumn.

Radishes

I usually don’t see a lot of radishes around. When I do, they’re usually an addition to a fresh salad. Lovely and crisp, these little balls of pink are delicious sliced in a salad. This is the way I prefer mine.

Enjoy yours from summer to autumn.

Shallots

I have fond childhood memories of going to a local Vietnamese restaurant with my family and finding fried shallots on top of my pho. Now, I enjoy them any way how – fried or as a fresh garnish to lots of vegan meals. They’re lovely sliced and added to a stir-fry. Shallots and Asian cuisines just go together. They really do.

Find the best shallots in mid-summer.

Tomatoes

Where would we be without the humble tomato? I can’t get enough of tomatoes, whether they’re baked or added to a soup or roasted in their cherry form to top a delicious pasta or just sliced fresh. These are one of my favourite foods and I particularly love a bunch of cherry tomatoes baked in the oven with a little balsamic vinegar and olive oil. Them and red capsicums? A match made in foodie heaven.

Summertime is definitely peak tomato time.

Watercress

Watercress is something I don’t get enough of, but I do love it when it’s around. Watercress is a wonderful addition to any salad but I’m sure you can find other ways to eat it, too.

September to April is the best time for watercress.

Zucchinis

Zucchinis are amazing in the kitchen because they’re so easy to use. They have a neutral flavour which means you can add them to a lot of dishes if you’re short on veggies. I love putting them in my creamy roasted capsicum and tomato soup if I’m short on veggies. Their green skins make for a lovely green speckle through the soup once it’s puréed. Zucchinis are also tasty when roasted and stuffed.

Zucchinis love to shine during spring and summer.

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