08/10/2026
You can feel the shift in seasons at the market at the moment. We're seeing the return of familiar faces and watching the produce shift from Winter warmers to the colours and flavours of Spring.
Here's what you'll find at the markets this October:
Asparagus: Canberra's spring favourite. Snap off the woody ends, roast with olive oil and finish with a squeeze of lemon and some shaved parmesan.
Artichokes: They look intimidating but are easy to cook. Steam them whole and pull off the leaves to dip in garlic butter.
Broad beans: Double-podding is worth the effort. Smash them onto toast with feta, mint and lemon.
Snow peas: Sweet and crunchy, great raw in a salad or tossed through a stir-fry for the last minute of cooking.
Asian greens: Bok choy, choy sum and friends. A quick stir-fry with garlic, ginger and oyster sauce makes a side dish in five minutes.
Lettuce: Crisp spring lettuces are back, just in time for longer, warmer evenings.
Radishes: Peppery and colourful. Slice them thinly into salads, or try them the French way, with good butter and sea salt.
Rhubarb and strawberries: Spring's best double act. Stew them together for a crumble, or spoon over yoghurt for breakfast.
Oranges: The last of the sweet citrus. Juice them, slice them into a salad with radish and fennel, or keep a bowl on the bench for snacking.
