Eating with the Seasons: Autumn Produce Guide
Embracing seasonal produce is a cornerstone of the Two Raw Sisters' philosophy, and autumn in New Zealand offers a bounty of flavours and nutrients. In our latest podcast episode, Margo and Rosa delve into the art of cooking with autumn produce, sharing practical tips and mouth-watering recipes to eat with the seasons.
The Benefits of Seasonal Eating
Cooking with seasonal ingredients ensures you're enjoying fruits and vegetables at their peak freshness and nutritional value. Autumn brings an array of produce that's both affordable and flavourful, allowing you to create wholesome meals without breaking the bank. Additionally, sourcing local seasonal produce supports New Zealand farmers and reduces the environmental impact associated with imported goods.
Autumn Produce Favourites
Feijoas: These aromatic fruits are perfect for adding a twist to desserts and breakfasts.
Apples and Pears: Versatile and abundant, they're excellent in both sweet and savoury dishes.
Pumpkin and Kumara (Sweet Potato): Ideal for hearty soups, roasts, and salads.
Brussels Sprouts and Kale: Nutrient-dense greens that can be transformed into delicious sides or mains.
Creative Ingredient Swaps
Margo and Rosa emphasise the importance of flexibility in the kitchen. If a recipe calls for an out-of-season ingredient, consider these swaps:
Berries: Replace with feijoas or apples in baking or breakfasts.
Spinach: Use kale or silverbeet as alternatives.
Butternut Squash: Substitute with pumpkin in soups and roasts.
These substitutions not only keep your meals seasonal but also introduce new flavours and textures to your dishes.
Practical Tips for Seasonal Cooking
Preserve the Harvest: Freeze excess fruits like feijoas and pears, or make jams and chutneys to enjoy later.
Batch Cooking: Prepare large quantities of soups or stews using autumn vegetables and freeze portions for convenient future meals.
Grow Your Own: Consider planting herbs and greens such as parsley, coriander, spinach, and kale, which thrive in autumn and can be used fresh or preserved.
Margo and Rosa advocate for being "intelligently lazy"—creating nutritious meals without spending excessive time or effort. By focusing on seasonal produce, you not only enhance the flavour and nutritional value of your meals but also contribute to a more sustainable and environmentally friendly food system.
Listen now!
For more inspiration and to listen to the full discussion, tune into the Two Raw Sisters' podcast episode here.