The eggplant and basil have slowly slipped away and been replaced with potatoes, brussel sprouts and beetroot. Meals are being planned around pumpkin, mandarins are being snacked on and kale? Well kale is fairly consistently there.
I’ve said it before, but I will say it again. I feel that we are incredibly lucky living in an area that has such abundance in food varieties, despite the different seasons. The cooler seasons where in some parts of the world, the eating would start getting incredibly restrictive, here just gives us a different array of colours, tastes and still we get to keep it relatively local. That right there, is pretty damn wonderful.
Some delicious things to look out for coming into the winter season
beetroot (roasted and turned into dip)
broccoli (served olive oil and awesome salt)
cabbage (sauerkraut yes please)
cauliflower
daikon (pickled)
kale (sausage rolls yes indeed, recipe to come for that one)
leek (leek and potato soup)
potatoes
carrots
limes
mandarins
quince
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What’s cooking in your kitchen at the moment? Is it now the beginnings of Winter or Summer for you?
If by chance you live in Sydney and you would like to try out a seasonal-delivered to your door fruit/vegetable box- OOOOBY is offering any readers $15 off your first box if you type in CITYHIPPYFARMGIRL as a referral code.
cityhippyfarmgirl 
Yes, we are enjoying all those veg over here too – Brydie – the leeks are really good at the moment and fennel – yum!
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Fennel is still a tricky one for me to get down Rachel. I try and be an adult about it, I really do. I’ve discovered it’s wonderful in sauerkraut…I can barely taste it! 🙂
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We have broccoli, cauliflower and silverbeet coming out of our ears. Herbs galore and a healthy crop of carrots and peas at the ready…just a couple more weeks wooooo!
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Tanya your garden is divine absolutely divine. To have even a tiny square metre of what you have would be amazing…sigh. Enjoy all those carrots and peas to come.
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I have been enjoying purple potatoes – have some in my kitchen now – and kale is always popular with me but I am alone in this in my house – kale sausage rolls sounds delicious – am now thinking of how to make a veg version – will look forward to seeing yours
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Kale is a good one to sneak in Johanna, sneaky goodness at it’s best.
(and recipe to come, never fear!)
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Oh okra is lovely cooked in a pan with tomato sauce and herbs. We use to eat ours with fresh lebanese bread but even better with your sourdough. My ‘convert the haters in to lovers’ brussel sprouts recipe is a bit of organic vegie stock and some herbs and finely chopped nuts in a pan until just soft. But this season I want to try baking them like I’ve seen happening online. Have peeps always been doing this? Probably:) Lovely seasonal box.
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Brussel sprouts weirdly I’m only just getting the love as an adult and well into my 30’s. Seems I’m making up for lost time now though. Damn, they are delicious! I don’t bother trying to convert anyone else in the household with them, as that means more for me! I love your stock dish idea with them too Zena.
My go to is finely chopped, in a pan, olive oil, salt and pepper, shavings of parmesan and some creme fraiche dolloped on top. So simple, so good. So don’t have to share 🙂
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My family is having a love affair with cauliflower mash at the moment. Seems to be featuring in every second meal in our house!
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That’s always a good thing Michelle! Enjoy that mash!
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I’m buying a lot of leeks. I’ve made leek and feta quiche and a leek pasta with Italian sausage. I also like cauliflower at this time of year but I’m keeping my eye on them because for some reason they are terribly expensive but every now and then, they’ll be being sold for around $2.00 – those are my buying moments xx
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Leeks are a bit special aren’t they. They never seem to be around for particularly long, so I enjoy them when they are. Happy leek cooking CL 🙂
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Lovely! We’ve been having a lot of cabbage (and making kim chi) lately – I am yet to make a sauerkraut for some reason, I will have to give it a go soon.
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Have you tried roasting brussels Brydie? Roll them in a soupcon of olive oil and roast for 40-60mins when you already have something else in the oven.
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I’m particularly loving beetroot, broccoli and cabbage at the moment, and just bought my first box of blood limes for the season – I actually haven’t bought any quinces yet, so I’ll really have to fix that soon 🙂
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