Some say five, others seven – even ten portions a day. Whatever the number, nutritionists agree that when it comes to fresh vegetables and fruit, most of us just aren’t getting enough. Challenge yourself on June 16, Fresh Veggies Day, to eat more fresh vegetables with the help of the MiNDFOOD winter veggies guide.
The first step is selecting fresh veggies that are in season. During the winter months in Australia and New Zealand, there is plentiful produce with a wide array of vegetables on offer – either at the supermarket or for home planting, should you have green fingers.
In Australia; Asian greens (bok choy & choy sum), beetroot, broccoli, brussels sprout, cabbage, carrots, cauliflower, celeriac, celery, fennel, garlic, ginger, horseradish, jerusalem artichokes, kale, kohlrabi, okra, olives, onions, parsnip, peas, potato, pumpkin and many other vegetables are in season during the winter months.
While in New Zealand, you can enjoy carrots, pumpkin, leeks, turnips, sweet potato, broccoli, silverbeet, parsnip and cauliflower, all readily available – and mostly inexpensive.
In many ways we’re lucky to have access to a wide variety of fruits and vegetables all year around, but there’s a lot to be gained by eating seasonally. By knowing what to look out for, you can get the best quality produce while ensuring you are doing your bit for the environment.
Steamed broccoli with slivered almonds is a simple but delicious side dish, while silverbeet and spinach are tasty lightly steamed or sautéed with some fragrant garlic. Winter vegetables are also handy for filling out other recipes, such as casseroles, Bolognese, curries and pies.
Why not give our Cauliflower Salad with Sweet & Sour Beetroots a try at your next dinner party.
By choosing seasonal produce, you can avoid getting stuck in a food rut and enjoy the anticipation of all the delicious new choices you’ll get as the season rolls on.