It’s early spring here in southern Tasmania; no doubt about it. The bulbs have pushed their green fingers through wet soil, the daffodils have thrust their cheerful faces towards the sky and the garden is gently unfurling itself, seeking the warming sun. The nights are still chilly but the days are lighter and warmer, and this weekend the first bees appeared, contentedly buzzing among the bright blue flowers of my borage.
It’s the lean season in the garden: winter crops of brassicas are going to seed and falling victim to the aphids that manage to appear out of nowhere. My spring greens, freshly planted, are little more than shoots and sprouts and the summer veg still lie in coiled potential within their seeds, sleeping in the warmth of my tiny greenhouse. The lack of local produce at this time of year can be felt at the grocery store and at the market. Winter root vegetables are past their best, with potatoes threatening to sprout in the cupboard and parsnips turning woody. There’s still kale about, but after 4 months of kale feast I’ve had my fill until next winter. At my local grocer the shelves are stocked with eggplant from north Queensland ($14 a kilo!), strawberries from Western Australia and green beans from somewhere in northern New South Wales. It’s all food that’s travelled a long way from market, by boat or plane, or spent months in cold storage, before it reaches our plates.
Me, I like to eat fresh local produce that reflects the seasons. There’s a whole load of good reasons to do this:
So what to eat in Hobart in September, when the pickings are slim and the shops full of imports? It turns out that there’s quite a lot! Between my little garden and Farm Gate Market I’m managing surprisingly well. You just might need to broaden your definition of vegetables to get the most out of early spring. A 10 minute forage in my still-establishing garden yielded the array of tasty goodies pictured above:
Edible flowers are one of my favourite spring garden things, and this evening’s pickings turned my garden fresh salad into a delicious, nutritious work of art. With the addition of avocado donated by a friend with a bumper crop, some baby radish greens* from the incredible new season radishes I picked up at the Market (thanks Provenance Growers!), some Huon Valley smoked salmon and a splash of local raspberry vinegar for dressing, everything on my plate this evening came from this little isle and most of it came from my back yard, a new patch that’s only just beginning its kitchen-garden journey.
That said, I still find myself yearning for a glossy dark eggplant (aubergine) or a bright red capsicum (bell pepper). I grew up in Queensland where European veg grows through the winters and summers are full of south-east Asian flavours, but I have learnt that the well-travelled specimens that grace our southern shores are a poor echo of the flavours I’m dreaming of. Better off waiting for the long days of late summer, when the locally grown stuff appears and life is Mediterranean-flavoured. For now I’ll celebrate the flavours of Tasmanian spring in all its fresh green glory, and preserve the few excesses of the season to flavour the summer to come.
Want to know what’s in season where you are? There are lots of great, region-specific seasonal food guides available on-line, or wander down to your local produce market and see for yourself!
* Yes, radish leaves are perfectly edible! So are beetroot leaves. Both can be used as salad or lightly stir-fried but the youngest, freshest leaves are best.