As the leaves begin to turn and the air grows crisper, March ushers in a new season of fresh produce that promises both flavour and value for the discerning Australian shopper. With the summer sun setting on the abundance of stone fruits, it’s time to embrace the autumn harvest and the savings it brings to your kitchen table.
In the world of fruit, grapes are taking centre stage. According to Pat Senserrick, owner of Senserrick’s Fruit and Flowers in Keilor, Melbourne, there’s a veritable vineyard of varieties to choose from. ‘We get more and more every year… As far as fruit goes, they are probably the best value,’ he says. Priced between $4 to $5 a kilo, grapes are a versatile choice for a refreshing snack or a sophisticated addition to dishes like Nik Sharma’s roast grape, cheese, and walnut salad.
But grapes aren’t the only stars of the show. New season apples are about to burst onto the scene in a symphony of colours and flavours, including pink ladies, granny smiths, galas, and jazz apples. These crisp delights are perfect for snacking or baking, as showcased in Benjamina Ebuehi’s recipe for apple, spelt, and almond cake or Phil Wood’s sticky toffee apple cake, which whispers of the winter to come.
While we bid adieu to the likes of peaches and nectarines, blood plums remain a juicy option, offering a burst of flavour and colour to your fruit bowl. And though the last of the southern state mangoes may not win any beauty contests at $3.50 each, their taste remains undiminished.
Turning to the vegetable patch, Meng Sun, owner of Sun’s Fresh Farm in western Sydney, reports a bounty of tomatoes, capsicums, potatoes, and leafy greens. Spinach, in particular, is flourishing with a variety of types entering the market. Senserrick chimes in with the good news that capsicums are a steal at about $4 a kilo, perfect for a hearty stuffed main course.
Cabbage, too, is a highlight, with Senserrick suggesting a foray into fermentation with homemade kimchi or exploring international cuisines with dishes like lahanodolmades, the Greek cabbage rolls. At around $7 a head, cabbage and wombok offer both economy and versatility.
However, it’s not all smooth sailing. The looming presence of Tropical Cyclone Alfred has growers on edge, as it could disrupt the planting season and affect prices. But for now, the focus is on the heartier fare that heralds the onset of soup season. Broccoli and cauliflower have seen a price increase, but Senserrick assures us that they’ll soon bounce back.
Corn, celery, and pumpkin are the go-to ingredients for March, with a bunch of celery at about $4 making for a comforting soup with thyme and parsley. Avocados, while still on the pricier side at $3.50 each, are worth watching, especially the green-skinned Shepards, which may offer better value at some grocers.
Tomatoes, a staple in many a dish, have tightened in price, with truss tomatoes reaching up to $8 a kilo. Yet, there’s still hope for the humble roma and gourmet varieties at about $6 a kilo, ideal for sauces or as a fresh addition to Alice Zaslavksy’s smashed green falafel flatbreads.
As you plan your shopping list, consider including these budget-friendly buys to maximise both flavour and savings: apples, cabbage, capsicum, celery, corn, grapes, herbs, pears, pumpkin, plums, potatoes, and spinach. These fresh, seasonal picks will not only add variety to your meals but also keep your grocery bill in check while ensuring your dishes are as delicious as they are affordable.
Keep a watchful eye on avocados, broccoli, cauliflower, lettuce, and tomatoes. While these items may be a bit pricier at the moment, they can still offer great value if you shop wisely and look out for deals. Including them in your meals can elevate your dishes, so keep an eye on their prices as you plan your grocery trip.
And perhaps steer clear of beans, cucumbers, peaches, and nectarines for now. These items may be less budget-friendly at the moment, so it’s best to avoid them while prices are higher. Focus on more affordable options that will help keep your grocery bill in check without sacrificing flavour.
As the seasons change, so do our palates and our pantries. Embracing the best-value fruits and veggies not only supports local farmers but also ensures that your meals are as nutritious as they are economical. So, as you enjoy the cooler days of March, let the harvest guide your menu and your budget.
What fruits or veggies are you most excited to try this March? Do you have any go-to recipes that you plan to prepare with these fresh finds? How do you plan to make the most of these seasonal savings in your meals? Share your thoughts, tips, and experiences in the comments below. We look forward to hearing how you’re incorporating these fresh, budget-friendly produce into your menu this season!
Also read: Some vegetables are pretty low in fibre. So which veggies are high-fibre heroes?
An excellent shop for vegetables in Western Australia is Spudshed, they often have good value items.