What are the seasonal foods in autumn in Tasmania?
Eating locally grown food can be good for you and your budget
This autumn try foods that are fresh, in season, grown locally and support local farmers, which sometimes are cheaper too. Fresh, locally grown foods may be more nutritious than foods that have been in storage or travelled from overseas. If you’re looking for lower priced foods, locally grown, in-season foods are sometimes cheaper too. You may find them at local grocers, markets, roadside stalls, local food ‘crop swap‘ groups, and community gardens (volunteer to help, grow your own and sometimes they have free excess produce to share), or you or a friend or family member may even grow them at home.
So, what are the seasonal foods in autumn? Our good friends at Eat Well Tasmania suggest we enjoy some of these summer favourites among our other staple foods:
- Kale
- Rhubarb
- Parsnip
- Pumpkin
- Garlic
Check out Eat Well Tasmania’s excellent booklet with recipes you can make from foods available to us in autumn right now.
How to make Roast Cauliflower & Mixed Vegetable Soup
In autumn we are blessed with a range of delicious vegetables from the brassica family, including cauliflower.
Thanks to Community Gardens Australia for this Roast Cauliflower & Mixed Vegetable Soup recipe from Ravenswood Heights Primary School Community Garden which was featured in the Flavours of Launceston recipe book. Visit Community Gardens Australia for more recipes.
Cooking time
20 mins
Ingredients
- 1 cauliflower, cut into florets
- 1 broccoli, cut into florets
- 2 tbsp olive oil
- 1 vegetable stock cube
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, chopped
- 2 potatoes, washed & cubed
- ½ cup grated cheese (optional)
- 1 cup milk of your choice (optional)
- Salt & pepper to taste
Method
- Preheat oven to 200°C.
- Arrange cauliflower and broccoli on a baking tray, lightly coat with olive oil. Bake in hot oven to caramelise.
- When vegetables are almost roasted, add olive oil to a soup pot and fry onion and garlic over medium heat until soft.
- To soup pot, add vegetable stock cube, roasted vegetables, carrot, potato and enough water to cover. Bring to the boil, then lower heat and cook until vegetables are tender.
- Remove from heat and blend smooth with stick blender.
This information is general in nature and individualised medical advice should be sought from a general practitioner (GP) or appropriate medical practitioner.
