What's In season & Tips
Why Seasonal Matters
At Ōtautahi Vege Bags, we grow and harvest in step with the seasons, not against them. That means:
Better flavour
Veges harvested in their natural season taste fresher, sweeter, and more vibrant.
More nutrition
Seasonal produce is picked at its peak, meaning it’s packed with more vitamins and minerals.
Lower impact
No hothouses, no air miles. Just fresh food from the soil a few streets away.
More connection
Eating seasonally helps us reconnect with the natural rhythms of the whenua and the climate of Ōtautahi.
Our vege bags reflect what’s truly growing right now — not what’s shipped in or artificially grown out of sync
Seasonal Guide
A taste of what you might find across the seasons.
Spring (Nov – early Dec)
- Snap peas
- Beetroot
- Broad beans
- Coriander
- Asparagus
- Broccoli
- Cabbage
- Cauliflower
- Rocket
- Lettuce
- Spring onion
- Spinach
Summer (Dec – Feb)
- Beans (climbing or dwarf)
- Cucumbers
- Tomatoes (cherry or slicing)
- Carrots
- Basil
- Zucchini
- Lettuce
- Spring onion
- Spinach
Autumn (Mar – Apr)
- Carrots
- Pumpkin
- Cabbage
- Cauliflower
- Beans (climbing or dwarf)
- Heirloom tomatoes
- Pac choi
- Lettuce
- Spring onion
- Spinach
Winter (May – July)
- Cauliflower
- Kale
- Cabbage
- Broccoli
- Carrots
- Leeks
- Pac choi
- Parsley
- Coriander
- Lettuce
- Spring onion
- Spinach
Tips for Storing & Using Your Veges
To get the most out of your weekly bag, proper storage is key.
At Ōtautahi Vege Bags, we’re committed to being plastic-free — which means all your salad greens and leafy veges come in paper bags, not plastic. While this is better for the planet, it also means you’ll need to transfer your veges into airtight containers or reusable bags as soon as possible once you get home.
This small step keeps your produce fresher for longer, reduces waste, and makes it easier to use what you’ve got during the week.
Our Top Storage Tips
- Cut greens off root veges before storing
Remove tops from carrots, beetroot, radishes, and similar veges. The greens pull moisture from the roots and cause them to go soft faster. Store greens and roots separately. - Store veges properly — fridge, pantry, or bag?
Some veges want the fridge. Others last longer in a cool pantry or in a bag. Ask for help if you’re unsure where something should go. - Wash & store leafy greens in bags or containers
After removing excess moisture, store greens in reusable bags or containers. This helps keep them crisp and reduces waste.
Making the Most of Your Leftover Veges
Each week you’re gifted a bag of seasonal abundance. But if you’re not sure what to do with leftover veges, they can quietly pile up—and eventually go to waste.
Knowing how to use your extras not only reduces waste, but stretches your investment, honours the mahi of your farmers, and helps you stay nourished with fresh, local kai.
Here are four go-to meals (we call them “exit strategies”) to help you turn fridge chaos into something delicious:
The Sheet Pan Meal
A one-pan wonder for the busy weeknight.
Toss your meat, veges, and a starch (like potatoes or chickpeas) with oil and seasoning, then roast on a single sheet pan at 200°C for 30–45 minutes.
Best for: Root vegetables, brassicas, peppers, onions, squash
Pro tip: Add chickpeas or tofu for a vegetarian version.
Stir Fry
The classic clear-the-fridge recipe.
Slice up any veges and flash-fry them in a hot pan. Add garlic, soy sauce, and something spicy or sour. Serve with rice or noodles.
Great for: Broccoli, carrots, greens, snow peas, onions, zucchini
Add-ons: Scrambled egg, leftover meat, or tofu
Pesto or Dip
Blend it, freeze it, love it later.
Use up greens and herbs by blending them with oil, garlic, and nuts or seeds for a vibrant pesto. Or make a herb-packed dip using yogurt or cream cheese.
Best with: Kale, arugula, parsley, basil, radish greens, microgreens
Freezer-friendly: Yes – pesto freezes well in small containers.
Frittata or Veggie Bake
Fast, flexible, and fridge-clearing.
Chop whatever veges you’ve got left—raw or cooked—and bake them into a frittata or veggie bake with eggs, cheese, and pantry staples.
Perfect for: Spinach, silverbeet, broccoli, zucchini, roast veg, herbs
Bonus: Makes great leftovers and can be frozen in slices.