Spring – September/October
Spring fruits – avocados, cumquats, grapefruit, lemons, loquats, mandarins, blood oranges, Seville oranges, rhubarb, tangelos, tangerine
Spring vegetables – asparagus, bok choy, beetroot, broccoli, cabbage, carrots, cauliflower, celery, choy sum, garlic, kohlrabi, leeks, salad, spring onions, peas, potato, silverbeet, spinach
For a delicious seasonal recipe ‘beetroot dip’ click here