- New season strawberries
- Baby carrots
- Baby potatoes
- Broad beans
- Peas, Snow peas, Sugar snap peas
- Tender herbs
As we creep closer to summer you’ll start to see vegetables like zucchini, eggplant, capsicums and tomatoes pop up. The prices may still be on the high side, but they’re likely to drop in November.
Pomegranates are a unique fruit – beautifully big and red on the exterior, while the inner flesh is white and densely packed with red, juicy and crunchy seeds.
They are delicious eaten as is or added to salads for colour, texture and freshness.
The ultimate spring vegetable! They have a very short season, from late September to December, so if you are someone who loves them, make sure you make the most of them while you can.
Contrary to what you may think – thickness does not indicate tenderness, instead, tenderness is related to how the plant is grown and how soon it is eaten after harvest.
Asparagus spoils quickly, so make sure to use them within a couple of days of buying. Store your spears upright in a jar of water in the fridge.
They are delicious sauteed, grilled, roasted and steamed, they don’t take long to cook, so keep an eye on them.
- Marinated Zucchini and Asparagus with Stracciatella and Roasted Chicken Thighs
- Spring Vegetable Frittata with Capsicum Chutney
Baby carrots are grown specifically to be harvested before they reach full size, creating a crunchier and sweeter carrot than full-grown, mature carrots.
Baby carrots aren’t to be confused with baby-cut carrots, which are fully grown carrots shaped to look like a baby carrot, and then soaked in chemicals to increase their shelf life.
Baby / new potatoes
Just like baby carrots, baby or new potatoes are regular potatoes harvested before they reach full size, they are velvety in the centre with paper-thin skin. They are delicious simply boiled then smothered in butter or in potato salad, or our favourite is parboiled, then smashed and roasted for the yummiest side dish.
- Pan-Fried Fish with Crispy Smashed Potatoes, Agrodolce and Feta
- Braised Leek, Fennel and Potatoes with Lemon, Chickpeas and Crispy Salmon
Red radish is the most common, pinky red on the outside and white in the centre. They are at their sweetest and crunchiest during spring.
When buying look for crisp, brightly coloured radishes ideally with fresh vibrant greens still attached. They are great to add a crunch, and pop of colour to salad and for pickling.
Tip: If your radishes are soft, place them in a bowl of ice-cold water for about 30 minutes to crisp up.
Tender herbs like parsley, coriander, basil and mint start to flourish during spring.