The benefits of seasonal eating

22 Sep 2020

There are many benefits to eating seasonally, but when produce is available in the supermarkets year-round it’s easy to forget what foods are actually in season and when.

Australia is lucky to grow most produce locally, but during seasons when our farmers aren’t able to grow certain fruits and vegetables, produce is sourced from overseas. 

Buying seasonal, local produce not only saves money (by avoiding import and shipping costs), but it also creates the opportunity for crop rotation on Australian farms, a process that helps restore nutrients back into the soil for future harvests.

Paul Raff, owners of Australian natural spread company Mayver’s, says he enjoys experimenting with the colourful variety of produce each season brings.

“Eating seasonally is a great way to increase the variety of fruits and vegetables your family eats and try out new recipes and flavour combinations,” he says.

“Our kids love blending up our peanut butter or tahini into different dressings and marinades, before dipping, baking and mixing with different fruits, vegetables and proteins. 

“Using seasonal produce makes each of these recipes extra fresh and delicious, plus the warmer weather is a great time for sizzling BBQ corn or enjoying the fresh and zesty Thai tofu bites.” 

Raff says that some of the best dishes to eat in spring include the following:

●  Vegetables: Asparagus, Beetroot, Corn, Eggplant, Pumpkin, Zucchini and Silverbeet

●  Fruits: Banana, Cherry, Lemon, Lime, Pineapple and Strawberry

●  Herbs & spices: Basil, Chives, Mint and Thyme

Raff and Mayver’s have been kind enougn to share with Active Retirees a recipe for a delectable Spring Salad, pictured above.

Spring Salad (recipe by Susie Burrell)

Ingredients

150g pumpkin, diced into 2cm cubes
1/2 cup baby beets, drained and halved
2 cups rocket
½ cup lentils
2 tbsp. lemon juice (at room temperature)
2 tbsp. Mayver’s Hulled Tahini
1 tsp. olive oil

Method

 1) Cook pumpkin in pre-heated oven at 200°C for approximately 20 minutes, or until cooked through and tender. Allow to cool slightly
2) In a large bowl toss together the beetroot, rocket, lentils and pumpkin.
3) In a separate bowl or jar, mix together the lemon juice and olive oil. Pour over salad, drizzle with Mayver’s Tahini.