Comments: 0

Autumn fruits and vegetables

14 Mar 2013 2:30 PM - Eating with the seasons...
Union Square farmers market, NYC Sept 12
figs for fibre

Do you consciously try to eat with the seasons, following local growing patterns and choosing fruit and vegetables when they are at their natural best?  No?  That's not surprising.  It takes a bit of effort these days.  So much of our food is imported from the northern hemisphere or stored for months on end so it's no wonder that many of us have lost touch with the natural growing cycle.  And unless you are my age it's possible you have never experienced seasonal eating. Think back to when you were a kid for a minute.  Do you remember your meals changing from season to season?

Helping clients to broaden their diet to increase their nutrient status is just one of the things I love about working with my naturopathic clients.

These days, we have hot houses, cool stores, early harvesting and artificial ripening, air freight and global economies, not to mention large supermarkets which dictate requirements to the growers.  As a consequence we seem to have lost touch with the seasons and the numerous benefits of local produce...not to mention the art of preserving which is what our grandparents did if they wanted their precious fruits to last throughout the year.  

Autumn Fruit and Vegetables

I've written previously about the benefits of eating with the seasons.

Now that autumn looks like it might be around the corner, start looking for the following fruit and vegetables as they hit their peak season:

  • Apples (make sure they are new season and haven't come out of cold storage from last year) - as a snack, stewed on muesli or with yoghurt, apple crumble, apple pie

  • Kiwifruit - great for vitamin C to help boost the immune system

  • Hazelnuts, almonds, walnuts, pecans - fabulous for snacks or ground up as a nut butter or chopped and sprinkled on breakfast

  • Quinces - vitamin C again, fabulous cooked and you can even serve it with meat dishes as it goes well with savoury flavours

  • Navel oranges - more vitamin C just when you need it

  • Figs - plump and full of fibre and potassium.  Try them in your porridge, in a salad with goats cheese, poached with yoghurt or just "as is".

  • Spinach and silver beet - vitamin C and carotene (for vitamin A, another immune booster), great in a frittata or pies or just steamed with a little lemon juice

  • Pumpkin, carrots, parsnips, sweet potato - fabulous in all sorts of soups, roasted or mashed

  • Mushrooms - (an important source of vitamin B12 for vegetarians) - great by themselves as a quick meal or tossed in an omelette, wonderful in soups too (mushroom and lentil is one of my favorites)

This is just a starter list to get you thinking....I don't know about you but I am now looking forward to the cooler weather and the new season fruit and vegetables.

If you have a favorite way to eat your autumn foods please share it in the comments below.

If you need recipe inspiration, follow me on facebook.  I often post simple, quick, healthy and delicious recipes.

If you are feeling a little confused about how to improve your diet, why not book in for a naturopathic consultation with me or Lee. We'll show you how you can make simple changes that will set you on the path to better health. Call me on 9620 9503 or send us an email.

In good health,


Kaye Wright
Melbourne CBD

Comments: 0


Make a Comment