SPRING INTO SPRING

September through to November is the time when crisp spring vegetables and sprouts are picked from pods and pulled straight from the soil to add to a fresh spring salad.

Buying fresh seasonal produce not only tastes better – But it’s also better for you

Nothing can beat locally grown, fresh seasonal produce. Not only does in-season produce taste better and last longer, it’s also more likely to have a higher nutritional value than produce grown out of season. Look out for the following in-season lines that will start to become available at your nearest supermarket or fresh fruiterer.

Early Spring

Organic Vegetables

Beetroot, Broccoli, Cabbage, Carrot, Cauliflower, Celery, Leeks, Lettuce Varieties, Mushrooms, Parsnip, Potatoes, Silverbeet, Spinach, Spring Onion and Sugar Snap Peas.

Organic Fruit

Avocado (Hass), Cucumber, Grapefruit, Lemons, Mandarins, Oranges (Late Navels), Pineapple, Pumpkin and Zucchini

Late Spring

Organic Vegetables

Asparagus, Beetroot, Broccoli, Cabbage, Carrot, Cauliflower, Garlic, Leeks, Lettuce Varieties, Mushrooms, Parsnip, Potato, Silverbeet, Spinach, Spring Onion and Sugar Snap Peas.

Organic Fruits

Avocado (Hass), Cherries, Chilies, Cucumber, Grapefruit, Lemons, Mandarin, Pineapple, Pumpkin, Strawberries, Tomato and Zucchini.