Our guide to eating seasonally in spring

Eating seasonally offers an array of benefits, and is a fantastic excuse to get out and try more of what local Australians producers have to offer. 

Not only do seasonal fruit and vegetables taste better due to being ripened in the sun and delivered straight to your plate, they’re also more affordable, and it means that you get to enjoy an array of new flavours and textures each season. 

If you’re not sure how to introduce more seasonal meals into your life, start by looking at healthy restaurants in Sydney, which often rely on in-season produce for their menus. Here at Butcher and the Farmer, our menu reflects seasonal availability throughout the year, so you’re always sure to find fresh, tasty ingredients no matter the month. 

In the meantime, you can eat seasonally at home! Here’s our guide to food for spring.

Fresh fruit forever

After a winter of fruit that’s void of any berries, springtime is when you’ll start seeing more variety on offer at the markets and in supermarkets.

These are some of the fruits you can expect to find fresh and local over the coming months:

  • Blueberries (late spring)
  • Cherries
  • Rockmelon
  • Kiwifruit
  • Mangoes
  • Oranges
  • Lemon
  • Lime
  • Pineapple
  • Watermelon
  • Strawberries (late spring)
  • Grapefruit
  • Honeydew
  • Apples

If nothing else, this is a great excuse to whip up a fruit salad every few days and enjoy a bowl full, with breakfast or as a snack with Greek yoghurt.

You can also consider throwing berries and orange into fresh salads, making fruit skewers, enjoying fresh smoothies, or even making jams to enjoy throughout the year.

Exceptional vegetables

As a child, you might have despised the sight of a vegetable on the plate, but many of us grow up to cherish these tasty treats with a meal.

The trick is often in finding a way to cook these veggies that you can rely on. You can find inspiration in recipe books, and when dining out to see how the chefs do it!

Look for these veggies in your local markets and on menus this spring:

  • Broccoli
  • Capsicum
  • Carrots
  • Brussel sprouts
  • Celery
  • Eggplant
  • Pumpkin
  • Beetroot
  • Spring onion
  • Zucchini

Spring is an exceptional time for stir fry dinners to throw in whatever vegetables you have on hand in a delicious medley of seasonal goodness.

Plus, if it’s a cooking method, you can probably do it to vegetables. On the BBQ, boiled, baked, roasted, steamed, sauteed, stewed, made into a soup, or even simply raw in some cases for that satisfying crunch, you can get extremely creative with veggies.

Don’t forget herbs and spices

No food guide is complete without the herbs and spices that elevate and dish and add extra flavour in surprising and delightful ways. And there are plenty of herbs and spices that become more prevalent in spring!

Remember to look for these herbs and spices this spring:

  • Garlic
  • Mint
  • Oregano
  • Parsley
  • Basil
  • Chives
  • Lemongrass
  • Dill
  • Rosemary

Need more inspiration? Take a look at how we’re using seasonal produce on our Butcher and the Farmer menus, or better yet, come in and taste it!

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