As the days grow shorter and the air turns crisp, April gifts us an incredible harvest and offers the perfect opportunity to make the most of eating what’s in season.
Think roasted pumpkin transformed into warming soups and spiced muffins; apples grated into crisp salads, stewed for crumbles or cooked down into compotes; and feijoas turned into jams, baked goods or cordials to enjoy their tangy flavour for later.
Eating seasonally isn’t just about enjoying what’s fresh and in abundance, it’s also one of the simplest ways to save money and reduce food waste.
Seasonal fruit and vegetables are often cheaper to buy, last longer in your kitchen and taste better than out-of-season produce.
Choosing to buy seasonal produce and eating what you buy go hand in hand. Making the most of what’s in season works best when it’s paired with a bit of planning and smart storage in the kitchen.
Autumn produce makes this easier than you might think. Apples, pears, cabbage and lettuce keep well in the fruit and vegetable drawer of the fridge, while pumpkins and squash are happiest stored in a cool, dry spot. Taking a moment to store food properly can add days — sometimes even weeks — to its life, giving you more time to enjoy it rather than rush to use it.
Planning doesn’t have to mean strict meal plans or complicated recipes. It can be as simple as checking what’s already in the fridge before heading to the shop or thinking about how one ingredient could be used across a few meals. A tray of roasted vegetables can anchor dinners early in the week, then be folded into lunches, soups or baking later on. Fruit can easily move from snack to dessert to breakfast topping as it ripens.
If you do find produce becoming too ripe or starting to wilt, there are plenty of ways to use it up or revive it. Apples and pears that have lost their crunch and have become floury are perfect for cooking — try making delicious, spiced apple fritters. They can be chopped and frozen for smoothies or future baking. Wilting leafy vegetables can often be refreshed by soaking them in cold water for 15 minutes, while softer vegetables are just as delicious added to stews, casseroles or blended into creamy soups.
This approach is especially timely as Stop Food Waste Day on April 29 approaches. The global day encourages households to pause to consider how everyday habits, such as buying with intention, storing food well and using what we have can make a real difference to the mountain of food wasted around the world.
Autumn is a brilliant season to build simple, waste-saving habits. By choosing what’s in season and making the most of it, we can save money, eat well, and ensure good food doesn’t go to waste.
Apple fritters
Ingredients
2 apples
100g self-raising flour
1 egg
70ml milk
2 Tbsp butter
For the coating
1 tsp cinnamon
3 Tbsp sugar
Method
1. Prep the apples: Start by removing the core from the apples, then slice them into thin discs (aim for slices that aren’t too thick so they cook through properly). Keep the skins on — they add extra fibre and flavour to your fritters.
2. Make the batter: In a mixing bowl, whisk together the self-raising flour, egg, milk, and melted butter until smooth. The batter should be thick enough to coat the apple slices.
3. Coat the apples: Dip each apple disc into the batter, making sure it’s fully covered.
4. Fry the fritters: Heat a frying pan over low heat and add a little butter or oil. Once hot, carefully place the battered apple slices in the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.
5. Make the coating: While the fritters are cooking, mix together the cinnamon and sugar in a small bowl.
6. Coat the fritters: Once the fritters are cooked, toss them in the cinnamon-sugar mixture while they’re still warm for a sweet, spicy finish.
7. Serve and enjoy: These low-waste apple fritters are best served immediately, warm and crispy. Perfect for a sweet snack or dessert!
— Misfit Garden
