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.
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