There’s nothing better than buying the first (regional) strawberries in May/June or to make the first pumpkin soup in fall. Same with asparagus, rhubarb, raspberries, blueberries, watermelons, peaches, kale, chard, …
I didn’t care about those things in the past, but today I find it really exciting to wait for the season and not having blueberries in my Christmas dessert. Even if I really love blueberries!
There are lots of good reasons for the seasonal cuisine:
- Taste (watery tomatoes from abroad in winter are simply not comparable to the plump, sweet, deep red tomatoes in august / september that have matured slowly in the fresh air and in the summer sun)
- Variety and health (first, it is not boring to alternate every few weeks, and second, the variety provides you sufficiently with the various health-promoting phytochemicals that strengthen our immune system)
- Price (seasonal vegetables and fruits are cheaper because large amounts come to market within a short time)
- Environmental protection (transport distances are shorter and pollution, e.g. by nitrate-containing fertilizers is lower)
- Support of regional farmers :-)
That’s why from now on, I will give you an overview of the current seasonal fruits and vegetables at the beginning of each month.
Today, I start with the super rich august (watch out, the list is really long this month :-)):
VEGETABLES & SALADS:
- beans (green beans and broad beans)
- butter beet
- red oak leaf lettuce
- iceberg lettuce
- spring onions
- Lollo Rosso
- red cabbage
- white cabbage
Enjoy the seasonal feast!