Fill Your Fridge with This Autumn Produce

We’ve all heard pro-chefs go on and on about seasonal food and why it’s more delicious and better for you, but you might not know it’s more economical too. Filling your fridge with seasonal goodness can actually save you some serious cash while improving your at-home cooking skills. Can Uber Eats say that?
 
An easy way to combat the rising prices of fuel is to be smart when grocery shopping, and shopping for our fruits and veg in a seasonal way is a great place to start.
 
As the cooler weather descends, so do some fantastic fresh and hearty options. Let us help you make the most of the autumnal produce in your local supermarket. 
 

What you should be looking for

As the leaves change and the temperature takes a dip, the autumnal climate is busy producing some delish fruit and veg. Some of the veggies at their best this time of year include; beans, beetroot, potatoes, broccoli, eggplant, lettuce, cabbage, pumpkin, and onions. Fruit? That would be apples, melons, oranges, pears, grapes, mandarin and strawberries. And that’s not even scratching the crisper. Autumn is the perfect time to even try some rarer produce, such as quince, silverbeet, figs, rhubarb, and custard apples. Add to cart and plate, please.
 

Gordon Ramsey-style

Impress your guests or your family by trying out some new recipes with the star of the show: fresh seasonal produce. Warm up with an autumnal inspired soup, like Ottolenghi’s pumpkin, saffron and orange soup that is rich in colour and flavour, and topped with caramelised pumpkin seeds. Yum. Test your skills with Bon Appétit’s Best Eggplant Parmesan or Grilled Eggplant and Greens with Spiced Yogurt, and top off a glorious seasonal spread with some gorgeously sweet roasted figs. 
 

Wash and store properly

Be like Emily Mariko and look after all of your fresh produce with tender love and care. Keep your leafy and non leafy greens in the crisper to stop them from getting gross and soggy. Keep carrots and asparagus in a container in the fridge to prevent shrivelling, along with fruits like strawberries, citrus and grapes. In general, eat your produce as soon as you can, but if storage is necessary try to avoid washing your veggies before putting them away. It sounds counterintuitive, but a good rule of thumb to avoid condensation build-up is to wash your produce when you’re ready to eat or cook it.
 

Use it all up

Broccoli stems? Highly delicious. Pumpkin seeds? Great for tonnes of things. Save the compost trip and try using up the entire vegetable or fruit. Obviously some elements of your fresh produce are not meant to be eaten (see: rhubarb leaves), but a lot of our food waste can and should be used either in our recipes or around the house. Citrus rind laying around? Boil them in some water to deodorise your house. Beetroot skins? Tie-dye your clothes or sheets with the natural colour. Veggie offcuts? Pop them in a giant, hearty soup. The list is endless.
 

Pickling is your new best friend

Sauerkraut, kimchi, dill pickles, and heirloom root vegetable pickle. Not only are they all delicious, but they’re amazing for improving the longevity of your ingredients. Simply chop up your cucumber, cabbage, carrot, onion and any other veggies of your choice, add your desired seasonings and a healthy amount of vinegar, and leave to rest. Before no time you’ll have delicious homemade pickles to last you months.
 

Spice up your life

As early autumn is within peak chilli growing season, it’s a great time to prepare for the winter and make your own chilli oil at home. We love Jessica Nguyen’s recipe, but just about any mixture of chilli, garlic, spices and a neutral oil is bound to produce a scrumptiously spicy concoction. Store the oil in jars for months and eat with just about everything, from scrambled eggs and curries, to avo smash and vodka pasta.