What's In Season This Spring

According to our calendars, it's time for spring!

Whether or not the weather agrees is a different conversation… but certainly the days are getting longer, some days are actually lovely and warm, the blossoms are out, the birds are chirping - all in all, it does feel like we're on the other side of winter. Woohoo!

With warmer weather comes more variety in our vegetable offerings - not much initially, but as the season continues, more delightful delicacies will grace our plates.

Fresh greens are in abundance - think lettuce; our salad mixes; herbs like parsley, coriander and thyme; spinach; pak choi; chard; silverbeet; new season kale and cavolo nero. 

While we've had these crops most of winter, there's something very vibrant and fresh about the new season iterations.

Some of our earlier spring crops, soon to be available (as long as the weather behaves!), are asparagus and broad beans - who doesn't love fresh spears of asparagus, gently fried with butter and garlic?! 

Or steamed broad beans with a balsamic-miso dressing… Oh my, that's exciting!

Looking further down the track, towards mid- to late spring, we'll be welcoming (with open arms and open mouths) our bunching carrots and beetroot, and our mouthwatering strawberries!

Like a classic spring clean, it's going to be out with the old and in with the new: our winter crops like leeks, pumpkin, celeriac and yams will start to phase out as our warmer-weather varieties come into season. 

Sad to see the old classics end their run for the year… but also, bring on the new season diversity!