Eating local and seasonal fruit and vegetables is not only good for our health, but it can also be advantageous for the flavour and nutrition of the food we eat, the wellbeing of the environment and the impact on our wallet. Check out what’s around this month.
|Apple (red and green varieties)
Grapes (red and green varieties)
Carambola (also known as Star Fruit)
February marks the end of season for fresh availability of cherries, gooseberries, green grapes and mangoes. Check out the mango and cherry tart recipe below for some inspiration.
2 cups almond meal
2 tbsp coconut oil
1 tbsp honey
1 tbsp coconut flour
1/4 tsp Himalayan pink salt
1 cup of fresh cherries, slices
1/4 cup coconut oil
1 tbsp coconut cream
Preheat your oven to 180C and grease (or line) four small tart dishes. Place almond meal and salt in a food processor and whiz. Add the coconut oil, egg and honey and whiz until all ingredients are combined. Transfer the mixture into a large bowl and add the coconut flour. Roll the mix into a large ball and segment into four even portions. Press the mixture into each of the tart cases and bake for 10 minutes. Allow to cool before pouring in the filling.
For the filling place the flesh of the mango, coconut oil and coconut cream in the food processor and whiz until smooth. Pour the mixture into the tart cases and place into the fridge for around 1 hour. Top with sliced cherries before service.
Beans (green, broad, flat varieties)
Lok Bok (also known as Daikon)
Onion (spring and eschallot)
|Pumpkin (Jap and Butternut varieties)
4 bunches of baby carrots
100g brown sugar
30g melted butter
2 tbsp balsamic vinegar
Trim the stems from the carrots. Scrub to remove any dirt and then peel. Preheat the oven to 180C and place the carrots in a large (around 3 litres) baking dish. Combine the sugar, butter and vinegar in a small bowl and pour over the carrots. Season with salt and pepper. Toss to coat. Bake in the oven for 45 minutes or until the carrots, tossing occasionally. Arrange on plates or serving platter and drizzle with the glaze to serve.