2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Seasonal products are fresher, naturally ripe and harvested at the right time, therefore they have a much richer taste and aroma and a higher nutritional value.
Consumption of seasons of fruits and vegetables also maintains the natural nutritional needs of our body and creates a balanced variety in our diet throughout the year.
Here are five you should eat this month.
1. Celery
Until the end of its long season (September-April) celery is not widely used in our country. Its unusual appearance may prevent people from preparing it, but it is very easy to use and has a wonderful delicate taste. Add it to your favorite soup or stew.
The French most often consume it with Rémoulade sauce: grated raw celery, homemade mayonnaise, Dijon mustard and freshly squeezed lemon juice.
Did you know that celery is derived from the cultivation of wild celery, which has a small edible root and is even mentioned in Homer's Odyssey.
Nutritional notes: A number of vitamins and minerals are present in celery, especially vitamin C, potassium and phosphorus.
2. Parsnip
Although it has its own characteristic taste, parsnip is a cheap and simple root that can be used in a variety of combinations. Try it by making the marinade with olive oil, honey, fresh thyme and sea salt to bake in the oven. The taste and aroma increase as the outside temperatures decrease, so the parsnip has the best taste when removed in the middle or at the end of the winter months.
Parsnips can be used in the preparation of winter food, pastries and jams.
Did you know that in Italy, pigs raised for high quality Parma ham are often fed parsnips.
Nutrition notes: Parsnips are a good source of vitamin C, fiber, folate and potassium.
3. Nar
During the season until March, the skin of the pomegranate has a pink color, and its core contains hundreds of bright pink juicy seeds that can be used for cakes or to make various sweet temptations. The white skin that separates the grains is very bitter - almost inedible - so the easiest way to prepare the fruit is to cut it in half, hold the cut half over a wide bowl and lightly tap the skin with a wooden spoon to release the seeds.
Did you know that the English name of pomegranate pomegranate comes from the medieval Latin - pōmum / apple / and grānātum / seeds /.
Nutritional notes: Pomegranates have very high antioxidant properties and are rich in potassium, vitamin C, niacin and fiber.
4. Rhubarb
The leaf stalks are used for food. They are especially popular in Germany, recently imported to Bulgaria by some large food chains. This perennial and easy to grow vegetable deserves a place in Bulgaria. The handles are used for garnishes, soups, sauces, jams, compotes. They are harvested in May-June when they are young. Then they get rough and have a face. The leaves are poisonous because they contain oxalic acid.
Rhubarb is actually a vegetable of the Lapad family (Polygonaceae).
Dietary notes: Rhubarb is a good source of fiber and contains moderate levels of vitamin C and calcium. Studies have linked the production of rhubarb fiber to low cholesterol levels.
5. Red oranges
Unlike traditional oranges, red oranges are only in the season from December to May because they rely on certain climatic conditions to develop their red color. The purple pigment is due to the presence of anthocyanins, antioxidants, which are also found in blueberries, raspberries, black rice and other foods. The distinctive aroma of red orange works especially well in winter lettuce.
Did you know that the color orange is named after the fruit, not the other way around, and the word orange in English comes from the Sanskrit naranga, which means fragrant.
Dietary notes: Red oranges are a rich source of fiber and vitamin C, but apparently when the fruit core or juice is exposed to air, the vitamin C content decreases relatively quickly.
Recommended:
That Is Why We Should Eat Only Seasonal Foods
Most people have heard that it is advisable, if we want to be healthy and full of energy, to consume certain foods according to the season we are in. If you follow the maxim "I am what I eat" the best choice for you is, say, in the spring to eat products that grow and ripen only in the spring and so on.
Tell Me What You Eat So I Can Tell You Who You Are
The love for a certain type of food is rooted in childhood or in another happy period in a person's life, when they have been associated with joy, reward or a sense of security. A real relationship has been established between food addiction and a person's mental state.
Which Products Should We Not Eat Cherries With?
The cherry tree has been known to people for centuries, and its delicious and juicy fruits are a favorite delicacy of almost everyone. In addition to taste sensations, cherries also bring health benefits. They are due to the presence of many vitamins and minerals - A, B, C, P, calcium, sodium, potassium, iron, anthocyanins and carotenoids.
The Most Durable Products You Should Have In The Refrigerator
Just as annoying to open the door to refrigerator and to find that it is empty, it is so irritating that after opening it, the products literally start pouring on us, because we have filled it with everything we can think of. Sometimes we stuff food in the fridge, no matter if we use them and without thinking about whether the place of a particular product is in the fridge at all.
What To Buy On The Market In September: The Most Useful Seasonal Products
We recommend that you pay attention to the autumn richness and add to your diet fruits, vegetables and other useful products. Give yourself new gastronomic emotions and strengthen your body with vitamins and minerals, because in seasonal fruits they are found in large quantities.