eating seasonally

Good for the planet, your wallet and your health eating seasonally was simply just the way we ate before technology allowed us the flexibility to access our favourite fruit and vegetables year around.

But there is still a lot to be said for the benefits of choosing our fruit and vegetable seasonally. By choosing produce that is in peak supply it usually means it will be cheaper and more readily available. It is also more likely to be locally grown which is better for the planet as it requires less resources to bring it to your plate and also supports local farmers and growers.

There is also nutritional benefits for eating seasonally. Fruit and vegetables that are in season are more likely to be higher in phytonutrients which gives produce their rich colours. By eating seasonally you’ll not only more effortlessly eat a variety of fruit and veggies but it’s one of the best ways to benefit for a wide range of vitamins, minerals and phytonutrients.

As the warmer weather approaches, produce including tomatoes, zucchinis, mangoes and cucumbers come into season. We love this spaghetti recipe that hero’s tomatoes from the Sydney Markets.

Preparation 10 mins
Cooking 12 mins
Serves 4

What you’ll need

  • 400g dried spaghetti
  • 1 tbs olive oil
  • 2 chorizo sausages, finely diced
  • 400g tomato medley, halved lengthways (chop larger tomatoes)
  • 3 garlic cloves, finely chopped
  • ½ small bunch rocket, trimmed
  • 125g Greek feta cheese, roughly crumbled
  • ⅓ cup pitted kalamata olives
  • 2 tbs extra virgin olive oil
  • Ground black pepper

How to make it

  1. Cook spaghetti in a large saucepan of boiling water, following packet directions, until al dente.
  2. Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Add chorizo and cook, tossing often, for 5 minutes until golden and crisp. Transfer to a plate lined with paper towel.
  3. Add tomatoes and garlic to the same pan and cook, tossing often for 4-5 minutes until tender.
  4. Drain spaghetti and return to the pan. Add tomato mixture, chorizo, rocket, feta, olives and extra virgin olive oil. Season with pepper to taste. Toss over low heat until hot and well combined and serve.

Source: Sydney Markets, Sanitarium