What to eat in spring?
Posted by: Vivian TracSpring is here! As the weather gets warmer, we begin to move away from hearty soups towards salads and lighter recipes. Following from our recent blog on eating seasonal (http://bit.ly/1625Bfw), we thought it’d be helpful if we just share with everyone a print out of what is actually in season at the moment!
Spring produce tends to be lighter than the intensely flavoured winter root vegetables. During September, pick the new growth of the season: tender leafy greens such as lettuce, rocket, spinach and Chinese greens such as bok choy. Leafy greens are good sources of folic acid, beta-carotene, potassium, and some B vitamins. Fibre, an essential nutrient that is often deficient in Australian diets, is also abundant in leafy greens.
Here’s a little infographic to print out, stick on the fridge, or take it with you the next time you go to the Markets of Melbourne.
So, how about it? Celebrate spring with some of these great recipes:
- Mushroom, asparagus and rocket pizza
- Green pawpaw salad (an absolute favourite!)
- Bok choy with garlic and oyster sauce (one of my favourite side dishes!)
