The cooler weather is setting in and seasonal harvests are changing. Discover the vibrant flavours and textures of Autumn with locally sourced fruit and vegetables at your local fruit and veg shop, sourced from the Brisbane Markets.
This week’s top pick is Green Beans from Gympie and priced to be a staple in the kitchen. Fresh Green Beans are great in stir-fries and taste delicious when sautéed in melted butter with garlic. When shopping, choose young, firm, vibrant green straight pods that snap crisply. For best results, store in a plastic bag in the crisper section of the fridge and enjoy within four days.
The Bundaberg growing region is the source of much of Australia’s fresh produce, growing up to 70% of the country’s Sweet Potato. We’re entering Bundaberg’s winter harvest season, which is why you’ll see a lot of produce coming from this region in the coming months. Such as Gold Sweet Potato, which is a budget-friendly option at local fruit and veg shops this week. They’re a fantastic vegetable for the cooler months as they’re a good source of vitamin A, boosting a healthy immune system. For a fun snack everyone will love, try these Sweet Potato Fritters.
Prepare for the week ahead and pick up Cauliflower from Bundaberg. A versatile vegetable, Cauliflower can be used so many different ways and is incredibly nutrient dense – high in vitamin C and protein, it is also a source of vitamin K, vitamin B6, potassium, manganese, thiamine, calcium, riboflavin, zinc, phosphorus, magnesium and dietary fibre. Try these Cauliflower Burrito Bowls for a delicious meal-prep option.
Zucchini is starting to slow down due to the cold, but there is still good supply coming from Bundaberg. Low in calories, Zucchinis make a great addition to a healthy diet. There are plenty of ways Zucchini can be used, but why not try something a little more decadent, like these Healthy Zucchini Brownies.
Colourful and crisp, Capsicum adds a delightful crunch to any meal, and there are plenty of Red and Yellow Capsicum also coming in from Bundaberg. Add them to your salads or even stuff them with rice and mince for a traditional stuffed capsicum dish! If it’s cosy you’re after, try this Chunky Tomato and Capsicum Soup to warm you up this week.
Delight in the delicate crunch of fresh Cucumber, which is in great supply from multiple Queensland growing regions and good quality this week. Add crunch and a flavour to your salads, sandwiches or snacks by slicing and adding cucumber. For an easy to make, gourmet side dish, try this Sweet and Sour Pickled Cucumber recipe that can even be enjoyed on its own as a tasty snack.
Chokos are in good supply from the Sunshine Coast and are a great pick if you’re wanting to try something different this week. High in vitamin C and a good source of fibre, Chokos can be a great supplementary ingredient in apple pies, or try this Spicy Choko Soup to warm up in the cold weather.
Celebrate the sweet and unique flavours of Stanthorpe Persimmons. This edible fruit are loaded with nutrients, antioxidants and are rich in fibre. Slice them into a Persimmon salad, make a salsa, or bake them into a delectable Persimmon Spice Cake.
Packed with vitamin C, Kiwifruit bring a tangy sweetness to your meals. Both Green and Gold varieties are available now in excellent quality. Combine Gold Kiwifruit with some Limes to make this zesty Kiwifruit and Lime Pie.
Juicy and sweet, Mandarins are a true delight. You may find a number of varieties in your local fruit and veg shop this week, including Daisy Mandarins from Marlborough and Imperial Mandarins from Gayndah and Burnett. Peel them and enjoy as a healthy snack, or create a Mandarin Orange Chicken for a burst of citrusy flavour.
Watermelons are still growing well in North Queensland. Don’t be deceived by the colder weather – which has Watermelon flesh looking more pink than red – though the colour is lighter, the quality and flavour is still there!
It may not be what you usually look for at your local fruit and veg shop, but Chestnuts are in stock and ideal to roast as a treat in cold weather. Roast them in the oven, stove-top or even by an open fire for an autumn treat.