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DISH PROPOSAL FACTORS
IN SEASON: WHEN PRODUCE IS AT ITS BEST AND WIDELY AVAILABLE
AVAILABLE: PRODUCE COMING IN/GOING OUT OF SEASON AVAILABLE
IN IN STORE: PRODUCE HARVESTED IN IN SEASON AND STORED TO TO TO EXTEND AVAILABILITY VEGETABLES
JAN
FEB
MAR
APR MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
60
artichoke
asparagus aubergine
beans
beetroot broccoli
globe Jerusalem
broad French runner/flat
calabrese
purple Brussel sprouts
cabbage
carrots cauliflower celeriac chard
chilli courgettes fennel garlic horseradish kale
leeks marrow onions pak choy parsnips peas peppers potatoes
pumpkins samphire shallot spinach squash swede sweetcorn turnips
red savoy green white
capsicum maincrop new
