Winter comes with colder weather and darker days. The autumn leaves have fallen from the trees and there can be a real chill in the air. It’s only fitting that we move towards more hearty meals.
As the temperature drops, our body craves the warmth that cooked foods can bring. It’s not uncommon to have a heightened appetite through the winter months, this is because our body requires more energy to keep warm and regulate our temperature.
This colder time of year brings lots of stews, casseroles, curries, roasts, soups and more. It’s also a great time to dust off the slow cooker and get creative with warm, slow cooker recipes.
With the change in seasons, there also comes a change in fresh produce. Let’s take a look at what’s in season in the winter months between June and August:
Apple, avocado, cumquat, custard apple, feijoa, grapefruit, kiwi fruit, lemon, lime, mandarin, nashi, orange, pear, persimmon, pineapple, quince, rhubarb, tangelo
Bok choy, broccoli, broccolini, broad beans, Brussel sprouts, cabbage, capsicum, carrot, cauliflower, celeriac, celery, chokes, cucumbers, eggplants, fennel, horseradish, kale, leek, mushrooms, okra, onion, parsnip, potato, pumpkin, radish, shallot, silverbeet, spinach, spring onion, swede, sweet potato, turnip, wombok
Herbs & Spices
Coriander, dill, ginger, mint, oregano, parsley, rosemary
Based on information sourced from www.sustainabletable.org.au
If you’re looking for inspiration of how to use this seasonal produce, we’ve shared a list of winter warmers that you may want to try. You can find the full recipe roundup here.