Today I want to talk about how wonderful it is to eat with the seasons. Firstly, because produce tastes its best when it’s at its seasonal prime, has been grown locally, and has spent as little time in transit as possible. Secondly, and from a more philosophical perspective, I love the feeling of being connected to a sense of time and place… When I eat food that is grown locally, and at the time that it would naturally fruit or shoot up from from the ground, I feel a connection to my home and the environment. I believe that when you’re buying the same produce from the supermarket all year round, you really lose that connection.
Of course, there are other benefits in eating organic food in season, such as its more affordable price and a lighter carbon footprint. Even if it means Victorians don’t get to eat fresh tomatoes for seven or eight months of the year, it makes you appreciate them so much more when you finally do! Plus, there’s no risk of them being overpriced, watery and bland from being picked green and shipped from interstate. They taste wonderful, and as they’re suppose to.
These last few weeks I’ve been enjoying some delicious organic sprouts and micro greens from Ceres Fair Food, the not-for-profit initiative that I get my organic veggie box from. In particular their sunflower sprouts and pea shoots have been a highlight! In addition, there’s also been an abundance of tender and sweet asparagus, which I have been finding ways to use it as much as possible! It’s great to get your fill of this wonderful produce whilst they’re in season, as they’re not around for long and they just taste amazing!
These November days have me craving wholesome, yet light lunches. It must be something to do with the sunshine we’re having. It makes you want to be active during the day, and having a lighter lunch with lots of fresh seasonal veg is is a perfect way to eat without the risk of becoming sluggish and dormant for the afternoon.
This is a simple, quick and fresh salad for spring days. Panfried asparagus with lemon and caraway seeds, tossed with delicious pea shoots, white beans and avocado. A seriously satisfying, yet light salad that is both zesty and creamy. It is a perfect lunch for two or great as a side as well. There’s nothing better than eating seasonally, and this is spring on a plate! Xx
Asparagus Salad
You can choose whatever bean you like, but I recommend a creamy white bean like cannelini or black eyed peas like I’ve used here. Try broccolini or green beans if asparagus is not in season.
Serves 2-4.
Prep time: 5 min
Cook time: 5 min
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Asparagus Salad
300g asparagus spears, trimmed and cut into 3cm pieces
2 tbls olive oil
2 cloves of garlic
1/2 tsp caraway seeds
170g | 1 cup cooked beans (tinned is fine, drained and rinsed)
50g pea shoots, micro greens or baby spinach
1 avocado, flesh diced
50g 1/4 cup almonds, toasted and chopped
1 tsp lemon zest
1 tbls lemon juice
Salt and pepper to taste
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In a frypan over high heat, sauté the asparagus with 1 tbls of olive oil for 3-4 minutes, before adding the garlic and caraway and frying another 2 minutes till garlic is fragrant and asparagus is bright green and cooked through (whilst still retaining its bite). Salt to taste.
In a large bowl add the asparagus and the remaining ingredients, tossing well and adjusting lemon, salt and pepper to taste. Best served immediately.
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