Asian greens, beans (green beans, butter beans, runner beans, broad beans), bean shoots, beetroot, broccoli, broccolini, Brussels sprout, cabbage, carrot, chard, cucumber, fennel, garlic, herbs, kale, leek, lettuces, mesculin, micro greens, mushrooms, mustard greens, onion, parsnip, peas, potatoes (Kennebec, Dutch Cream, King Edward, Sebagoes, Up-to-date, Kipfler, Pink Eye), pumpkin, radish, rocket, rhubarb, spring onion, shallots, spinach, sprouts (alfalfa, lentils, mustard), squash, silverbeet, swede, turnip, walnut, zucchini
Apples (Braeburn, Crofton, Golden Delicious, Granny Smith, Jonagold, Pink Lady, Fuji, Red Delicious, Gala, Sundowner), fig, pears (Beurre bosc, Doyenne du Comice, Packham, Winter Cole), quince
Other Australian produce
Asparagus, artichoke, cauliflower, chicory, chillies, Chinese cabbage, celery, celeriac, daikon radish, endive, eggplant, ginger, horseradish, okra, sweet potato, taro, tomato, witlof
Avocado, banana, custard apple, feijoa, grapes, guava, kiwifruit, lemon, lime, mandarins, melons (rockmelon, watermelon), nashi, nectarines, olives, orange (Navel), persimmon, plums, pomegranate, Also Nuts (chestnut, walnut, pecan, almond, hazelnut, pistachio, peanut)
Please note: there may be some variation based on local market availability
Baked Eggs with Seasonal Vegetables
Baked eggs are a delicious and simple dish you can enjoy for breakfast, lunch or dinner. To make this a more substantial meal, add a tin of chickpeas to the tomato sauce.
1 tblsp olive oil
1 onion, thinly sliced
1 clove of garlic, chopped
1 small red capsicum, thinly sliced
1 tsp ground cumin
1 tblsp smoked paprika
500 g chopped fresh tomatoes
4 tblsp chopped flat leaf parsley
2 1/2 tblsp spinach
4 tblsp low-fat yoghurt
Pre-heat the oven to 180Â°C
Heat the oil in a frypan over medium heat. Cook the onion, garlic and capsicum until they are soft. Add cumin, smoked paprika and fresh tomatoes and cook for about 10 minutes or until mixture has reduced. Take off the heat and throw in half of the chopped parsley and all of the spinach.
Grease an oven proof dish and pour in the tomato mixture. Make four wells in the mixture and crack an egg into each well. Spoon a little of the tomato mixture over the white of the eggs being careful not to break the yolks.
Bake for 8 to 10 minutes or until the eggs are set to taste. Serve with a spoonful of yoghurt and a sprinkle of parsley, and with toasted bread if desired.
Adapted from a recipe from the ABC Health & Wellbeing website