Seasonal foods are those foods that mature naturally at a particular time, available from farms or local farms, or that can be stored for worse times at harvest time. It can be fruits and vegetables, but also meat or mushrooms.
The brands “biolist” or “biozebra” will better draw your attention to those in organic quality. A regional food quality label can also call attention to local, seasonal foods.
By eating seasonal foods, you will come closer to the normal diet for us, and you will provide the body with the nutrients it needs at that time.
Spring is dominated by seasonal vegetables
As warmer days come, farmers begin harvesting their first spring vegetables. In April, it was mainly radish and green onions, in May, popular asparagus, cabbage and green salads were added. In June first broccoli, zucchini, beans, peas, cabbage, cauliflower, carrots, tomatoes, beets.
The first ripe strawberries appear from the fruit in May, and in June, gooseberries, cherries, sour cherries and some varieties of currants were added.
Of course, there are herbs of all kinds, and they’re also packed with vitamins and minerals. Nowadays, various edible flowers as well as wild herbs are very popular. These are also very interesting from a nutritional point of view.
However, stored fruits and vegetables can also be consumed from fall or winter throughout the spring.
|Benefits of stored fruits and vegetables|
Beetroot Known for its high content of vitamins, minerals and carotenoids, it is an important source of fiber, folate, and vitamins C, E and K.
Root vegetables are generally very hard-wearing and difficult to destroy nutrients during cooking. Beets are finely prepared, for example, in the olive oil salad style. This contributes to the absorption of fat-soluble vitamins.
Brussels sprouts – Although Brussels sprouts are primarily a winter season vegetable, we can also find them in stores all year round.
It is an excellent source of vitamin C, fiber, and antioxidants. In order to preserve nutrients and absorb vitamin A, it is recommended to bake it with olive oil, salt and pepper.
cabbage An excellent alternative to dairy products as a source of calcium, as well as folic acid and iron, which are especially important for pregnant women.
Fermented cabbage is a cure for many diseases, as it improves digestion, blood circulation, heart health, stimulates the immune system, fights fatigue, strengthens bones, lowers cholesterol, eliminates infections, and protects against certain types of cancer, especially breast cancer. It drains, so it removes waste products from the body better.
It contains vitamins A, C, E, and K, as well as a number of minerals such as potassium, calcium, phosphorous, sulfur, magnesium and fluorine.
fennel Another important source of nutrients is fennel. It contains vitamin C, potassium, fiber, and folate. It can be eaten raw or prepared at low temperatures until soft, when it turns a little sweet.
An apple Contains vitamin C, iron, copper, zinc, silicon, calcium, magnesium and potassium. Additionally, it contains up to 91% water plus soluble and insoluble fiber or natural polyphenols. These, like red wine or green tea, have a positive effect on lowering the level of harmful LDL cholesterol while at the same time improving vascular permeability.
pear It contains vitamins A, B, C, and F, calcium, magnesium, iodine, zinc, iron, phosphorous or potassium, plus a good dose of fiber.
Walnuts It contains a large amount of biologically active substances that benefit health on many levels. It is a very rich store of omega-3 and omega-6 fatty acids, and contains vitamins, magnesium, zinc and proteins. It benefits the nervous system, sharpens thinking, and improves cardiovascular function.
In summer, the markets are flooded with sweet fruits and delicious vegetables
In our conditions it can be grown well: broccoli, celery, onions, zucchini, garlic, beans, peas, cabbage, cabbage, cauliflower, carrots, cucumbers, tomatoes, radishes, beets, lettuce, cabbage, cabbage, peppers, batsun, leeks, beets, salads etc. till then.
Of the fruits, then gooseberries, peaches, pears, apples, strawberries, apricots, currants, peaches, cherries, sour cherries, blackberries, grapes, melons, etc.
Because of the rich harvest, it is a good idea to consider the winter food supply, so it is an ideal time for various types of jam, but also storage in the freezer, drying, etc.
Even autumn is rich in seasonal foods
In the fall, a lot of vegetables are harvested, not just pumpkin, cabbage, or potatoes. Farmers still harvest broccoli, celery, dandelion, cauliflower, kohlrabi, parsnips, batson, parsley, leeks, radishes, beets, cabbage, Chinese cabbage, peppers and various types of green salads.
The fruit is dominated by pears, apples, berries, plums and grapes.
Walnuts in particular are harvested in large quantities.
Most of this harvest can be stored, and if done properly, the stocks of some species will survive the winter.
In winter, root vegetables play the title role
In the winter months, you will especially appreciate the root vegetables, which warm, saturate and provide you with the necessary vitamins and minerals. Most of the stored fruits and vegetables come next.
Brussels sprouts, for example, will last all winter in the garden. Some farmers are just starting to harvest leeks.
But you can easily secure really fresh vitamins by growing herbs outside the window, whether it’s chives, basil, parsley, mint, or lemon balm. But watercress, sprouted legumes, and other grains and seeds are also excellent.