Your Spring Seasonal Cooking Guide!

In this article, we’ll delve into the best produce available this month, share inspiring recipes, and provide helpful tips for incorporating seasonal ingredients into your daily meals. By embracing the bounty of October, you’ll not only savour delicious, nutritious food but also support local farmers and reduce your environmental impact. Let’s embark on a spring culinary adventure together!

Spring’s In-Season Produce

October in Australia is a time for plentiful fresh produce. Here are some of the fruits and vegetables that are typically in season:

Fruits:

• Tropical fruits: Mangoes, passionfruit, bananas, papayas, dragonfruit
• Citrus: Oranges, mandarins, grapefruit, lemons
• Other: Apples, pears, plums, grapes, figs, kiwifruit, avocados

Vegetables:

• Leafy greens: Spinach, kale, lettuce, silverbeet
• Root vegetables: Potatoes, carrots, beetroot
• Other: Zucchini, cucumber, capsicum, tomatoes, garlic, onions, mushrooms

Note: The specific produce available may vary slightly depending on your location within Australia.

Tips for Shopping In-Season Produce

Shopping in-season produce offers numerous benefits, including freshness, flavour, and often, lower prices. Here are some tips to help you make the most of your shopping trips:

1. Plan Your Meals:

• Check seasonal guides: Refer to online resources or local farmers’ market guides to see what’s in season.
• Plan your meals: Based on the available produce, plan your meals for the week. This helps you avoid buying unnecessary items.

2. Visit Local Farmers’ Markets:

• Support local farmers: Farmers’ markets often have the freshest produce, directly from the source. By buying from local farmers, you support your community and local agriculture.
• Ask questions: Don’t hesitate to ask the farmers about their growing practices and the best way to enjoy their produce.

3. Buy in Bulk (When Appropriate):

• Save money: Buying in bulk can often lead to savings, especially if you have a large family or plan to freeze or preserve the produce.
• Consider storage: Ensure you have adequate storage space before buying large quantities.

4. Be Flexible:

• Adapt to availability: If your preferred produce is out of season or unavailable, be open to trying new and seasonal alternatives.
• Explore different varieties: There are often many varieties of a particular fruit or vegetable. Experiment with different ones to find your favourites.

5. Consider Freezing or Preserving:

• Extend shelf life: Freezing or preserving in-season produce allows you to enjoy it year-round. Consider using a vacuum sealer to effectively seal in freshness for longer lasting results.
• Save money: Preserving produce can be a cost-effective way to stock up on seasonal items.

By following our in-season produce shopping and storage tips, you can maximise your experience and enjoy the benefits of buying in-season produce.

Recipes to Make the Most of Spring’s In-Season Produce

Take inspiration from the below recipes from our friends at Smeg, Electrolux, Beko and FoodSaver and enjoy the delicious flavours, nutrients and freshness of in-season fruits and vegetables.

Recipe 1: Beetroot Salad, Lentils, Goats Curd, Apple, Walnuts by Massimo Mele

This tangy vegetarian-friendly salad sees beetroots roasted for an hour to soften as it absorbs all the flavours of its marinade. Lentils and toasted walnuts add a layer of crunch that makes this salad worth sharing. Prepare this beetroot salad with help from Electrolux’s 60cm Built-In Pyrolytic Oven (EVEP619DSE) which boasts 19 oven functions with steam options, as well as the self-cleaning pyrolytic cycle which ensures effortless maintenance.

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SKU:EVEP619DSE

60cm Built-In Pyrolytic Oven - Dark Stainless Steel

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Serves 4

Total time: 1 hour 45 minutes

Ingredients:

• 4 medium sized beetroots left whole
• 100ml olive oil
• ¼ tsp all spice
• ½ tsp thyme leaves
• 1 bay leaf
• Salt
• White pepper
• 100g French lentils
• 50ml red wine vinegar

Salad Ingredients:

• 5 spring onions finely chopped
• Handful chopped flat-leaf parsley
• 6 mint leaves, chopped
• 1-tab lemon juice
• 3 teaspoons extra virgin olive oil
• 100g goats curd
• ½ cup walnut meat
• ½  granny smith apple cut into sticks

Method:

1. Preheat oven to 180˚C, roast beetroot individually wrapped in foil for about an hour. They need to be soft enough to easily insert a skewer.
2. When cool enough to handle, peel the beetroot and cut into chucks or cubes.
3. Combine the olive oil, vinegar, all spice, thyme and bay leaf in a bowl, along with a pinch of salt and pepper. Add the beetroot and leave to marinate for at least an hour.
4. Put the lentils into a saucepan, cover with cold water and bring to the boil then strain immediately. Cover with cold water again and bring back to boil and simmer 15 minutes or until tender, drain.
5. For the walnuts, preheat oven to 180˚C, drizzle with 1 tablespoon of olive oil and bake for 10 to 15 minutes. Set aside to cool. 
6. When almost ready to serve, toss the lentils with the spring onions, parsley, mint, lemon juice and extra virgin olive oil, then season with salt and pepper. Use a slotted spoon to lift the beetroot out of the marinade, then mix in with the lentils. Lay the lentil, beetroot mixture on the plate, top with apple, walnuts and drizzle some beetroot marinade juices around the plate for extra sharpness.
7. Top with the goats curd. 

Recipe by Massimo Mele for Electrolux

Recipe 2: Vegetable Flan 

Ideal for snacks, brunch or the kids’ school lunchbox, these vegetable flans are packed with the fresh goodness of zucchini, as well as protein from eggs. The flans can be cooked effortlessly with Smeg’s automated smart cooking technology or using the steam cooking option. Whip up chef-like results with tender and juicy results with Smeg’s 60cm Combi Steam Oven
(SO6104APG) which boasts 3-in-1 cooking (traditional, steam, and microwave), with impressive features like 26 oven functions, 150 automatic recipes and Vapour Clean technology.

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SKU:SO6104APG

60cm Built-In Combi Steam & Microwave Oven - Neptune Grey

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Serves 4

Total time: 60 minutes

Ingredients:

• 560g Zucchini
• 2x Eggs 
• 160g Cream
• 50g Grated parmigiano 
• 10 Basil leaves
• 7g Salt 
• Breadcrumbs

Method: 

1. Wash and peel the zucchini. Grate them with a large hole grater or cut them into fillets with a vegetable cutter. Collect them in a bowl and add the salt. Mix well and leave to rest for 40 minutes. Squeeze the zucchini well with a cloth.
2. In the glass of a blender, collect all the ingredients and blend until the mixture is smooth and homogeneous. Pour into buttered cups lined with breadcrumbs. Put on a plate and add boiling water up to half of the cups.
3. Smartcooking automatic cooking option: Place the dish on the second shelf of the oven. Select the Vegetables And Side Dishes> Preparations with vegetables> Vegetable flan program. Once cooked, wait a few minutes before unmolding and serving.
4. Combined steam cooking option: Place the dish on the second shelf of the oven. Cook in static steam mode (30% steam) at 200°C for 18 minutes. Once cooked, wait a few minutes before unmolding and serving.

Recipe by Smeg

Recipe 3: Vegan Kofte with Roasted Potatoes

Create these vegan koftes with Beko’s Oven with AeroPerfect™ technology. AeroPerfect™creates a constant stream of airflow in the oven, reducing temperature fluctuations, ensuring faster and more even cooking results every time. Bake the vegan koftes and roasted potatoes with Beko’s 60cm Steam Oven (BBO6852SDX) with its 15 cooking functions and SteamAid™assisted cooking program, perfect for everything from bread to meats and vegetables.

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SKU:BBO6852SDX

60cm Built-In Steam Oven - Black

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Serves 2

Total time: 65 minutes

Ingredients:

For the Kofte:

• 50 g green lentil
• 50 g lentil 
• 125 g fine bulgur
• 300 ml water
• 1 onion, chopped
• 1 carrot, grated
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• ¼ cup parsley, chopped
• ½ cup scallion, chopped
• ½ lemon juice
• 1 teaspoon cumin
• 1 teaspoon chili flakes
• 1 teaspoon pepper
• Salt 

For the Roasted Potatoes:

• 2 potatoes 
• Olive oil 
• Sea salt 

Method: 

1. Rinse green lentil and lentil in a pot. Add 300ml water and bring it to a boil. Lower the heat and cover with a lid, cook for about 15 minutes. Then add fine bulgur in it and cover with a lid and rest 20 minutes.
2. Heat the oil in a saucepan, sauté the onions and tomato paste and let them cool. 
3. After 20 minutes add onions to lentils. Then add carrot, parley, scallion, lemon juice and spices and knead them all together. Portion the mix to 6 pieces and shape them into small patties.
4. Preheat the oven 200°C.
5. Wash the potatoes nicely and cut them as potato wedges. Drizzle oil and sprinkle with sea salt and pepper and spread onto a baking tray with paper. Leave empty one side of the tray. Roast about 15 minutes and take tray from oven and place koftes on tray. Roast 10 minutes and turn over the koftes. Roast for 15 more minutes.
6. Serve with fresh greens or any sauce you like. Enjoy!

Recipe by Beko 

Vegetable Storage Tips with FoodSaver

Maximise your in-season shop as you freeze your vegetables for longer enjoyment with FoodSaver’s  Controlled Multi Seal Vacuum Sealer (VS3198). Designed to help keep food fresh for up to 5 times longer, the vacuum sealer features a range of settings such as “Sous Vide” and “Marinate” – so that you can do so much more than just preserve vegetables, fruits and other foods. Check out FoodSaver’s vegetable storage tips below:

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SKU:VS3198

Controlled Multi Seal Vacuum Sealer

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• Blanch Vegetables Before You Seal

Blanching is a crucial step before freezing vegetables. It helps preserve their freshness, colour, and flavour by deactivating enzymes. The National Centre for Home Food Preservation (NCHFP) recommends water blanching for most vegetables. To blanch, bring a pot of water to a boil, add the trimmed vegetables, and cook for the recommended time. Researching specific blanching times is essential for ensuring proper freezing.

• Store Vegetables in Portions

To effectively freeze vegetables, prepare them for use before vacuum sealing. After blanching, cut vegetables into appropriate portions. Mark each bag with the quantity to ensure proper portioning. For corn on the cob, blanch the whole cob before shucking. Large vegetables like peppers, eggplant, or squash should be cut into smaller pieces for optimal storage.

• Use FoodSaver Containers For Fridge Storage

Most FoodSaver bags are suitable for use in the freezer for long-term storage of your in-season vegetables. Using FoodSaver containers is an effective way to extend the shelf life of vegetables in the refrigerator. This short-term storage method helps prevent food waste and ensures vegetables remain fresh and enjoyable for longer.

Spring’s In-Season Produce

The middle of spring in Australia offers a bountiful harvest of fresh, in-season produce. From juicy fruits like mangoes and citrus to hearty root vegetables, there’s something to delight every palate.

By embracing the bounty of spring, you’ll not only savour delicious, nutritious food but also support local farmers and reduce your environmental impact. Try our delicious seasonal recipes and enjoy the freshest flavours of the month!