Seasonal produce in your area will vary by growing conditions and weather. Roasted cauliflower with lemon, parsley and garlic. I always have one of the three in my fridge ready to be cooked during the week. Just as nutritious as cabbage and broccoli, watercress is full of vitamins and can be eaten both cooked and raw. Sprinkle over a generous amount of salt and let sit for 20 to 30 minutes. Radishes need to be eaten just after being sliced. Its benefits are numerous; celery is low-cal, promotes weight loss, decreases inflammation, soothes the body, controls the body’s alkaline balance and helps digestion among others. It has thick dark skin, white flesh, and a texture similar to parsnip. I love that there are so many varieties of tomatoes to choose from, ranging from cherry and beefsteak to roma and heirloom. I’m sorry I still haven’t posted a single recipe with arugula, given that I always have some in my fridge to include in my salads. With its pungent, peppery taste, arugula is a great addition to salads and contains an incredible amount of vitamin A and vitamin K, all while being extreme low-cal. I love adding arugula to a mozzarella and tomato salad, or serving it as a salad tossed with toasted pine nuts, balsamic vinegar and tomatoes. You’ll generally find sliced kohlrabi in a raw vegetable platter served with a dip, but it is also a good vegetable to steam, roast or boil. They come in red, yellow and green varieties which can all be used in different ways. I’m developing a real love for leeks, using them a lot in my soups and in my poultry dishes instead of onion. Your email address will not be published. Best way to store: Refrigerated in a plastic bag, unwashed until ready to use. Zillow has 53 homes for sale in Switzerland Fruit Cove. Fresh, fine … Switzerland - Switzerland - Agriculture and forestry: About one-third of Switzerland’s land is devoted to agricultural production (grains, fodder, vegetables, fruits, and vineyards) and pasture. Your email address will not be published. If there’s one vegetable you’ll always find in my fridge, it’s got to be tomato. What's in season now? But even the highest temperature is relatively comfort. Belonging to the same family as onions, leeks have a slightly stronger taste that becomes sweeter the longer you cook them for. Only the white part of the leek can be eaten, which means that this is a vegetable that requires quite a lot of prepping. Product definition. Brussels sprouts tend to be at their best when roasted, but can also be included in salads and processed thinly to include in slaws. Part of the cabbage family, kale owes its incredibly healthy reputation to all the vitamins it contains–ranging from A and C to B6 and K–and to its good omega-3 fatty acid. Kale comes in different colors, such as green and purple, and can be used in a variety of ways. I started slowly by adding them to smoothies and desserts, and now I enjoy them topped on oatmeal for breakfast or on their own for a healthy afternoon snack. I always love your seasonal roundups! Every first Friday of the month, I bring you a seasonal produce guide for Switzerland so that you can make smarter choices at the supermarket by buying the tastiest fruits and vegetables available! The good news is that most fruits are available all year long. Best way to store: Refrigerated in a plastic bag, unwashed until ready to eat. Southern regions are hotter with up to 32°C (89°F). Check out my Recipe Index for inspiration. I make a great spinach and feta quiche — which still hasn’t found its way to the blog — and love to sauté it with garlic. I’ve cooked with carrots fairly a lot for the blog. Just like parsnip, you can boil it and mash it for a tasty side dish or add it to soups for an interesting twist. They’re packed with folic acid and potassium, as well as vitamin B6, riboflavin, calcium and magnesium. If you’re one of my International readers, don’t worry, I’m sure you will find lots of great recipes listed below both from my blog and from other great food bloggers out there. The less time the fruit travels the fresher it will be. My father-in-law loves pears, so I absolutely need to start creating some recipes of my own with this fabulous fruit! Artichoke and sun-dried tomato bruschetta. Bursting with flavor and so much color, cherries are one of the fruits that contain the least calories while being packed with so many nutrients, vitamins and minerals. I tend to cook with yellow onion the most often, reserving the red and green onions for salads. Keep in the refrigerator. Best way to store: Refrigerated in a container covered with plastic wrap, Coconut porridge topped with berries and nuts. They’re packed with vitamins, C, K and B, as well as manganese, copper and potassium. Copyright © 2014-2020 Savormania. Their vibrant color adds a pop of brightness to any dish, as well as lots of nutrients and vitamins. Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. They have anti-oxidant, anti-inflammatory and disease-fighting powers, and contain zinc, iron, potassium, manganese and copper. Here’s a list of seasonal fruits and vegetables to eat and buy this month. Required fields are marked *. With no further ado…here are February’s seasonal fruits and vegetables! The best way to clean leeks, in my opinion, is to slice them in half, part the leaves and let them sit in cold water for 15 minutes. I decided to start a new series on savormania dedicated to monthly seasonal produce, which will be posted on the first Friday of each month. They come in red, yellow and green varieties which can all be used in different ways. They’re great in salads or juices, and can be combined with salty or sweet ingredients! Fruits are served fresh in season, stewed, or made into puddings or tarts. Not only do they cover one third of the country’s surface area, but they are also of major historical, geopolitical and economic importance. Endives completely change flavors and textures when cooked. Switzerland is synonymous with mountains. Best way to store: Mist the heads and wrap in dampened paper towel. Copyright © 2014-2020 Savormania. Jon absolutely loves kiwi, while I absolutely hate it! Closely related to onions, shallots and leeks, garlic has very few calories but is packed with vitamins, such as vitamin B6 and C, as well as manganese, selenium and fiber. Don’t forget about the health benefits of lemons as well. The pomegranate (Punica granatum) is a tree about 5–8 metres in height that bears fruits with a diameter of around 10 cm.The skin of the fruit is reddish and thick. You can pick aples, strawberries, blueberries, raspberries and more. Leeks are my new favorite substitute for onions! Belonging to the same family as onions, leeks have a slightly stronger taste that becomes sweeter the longer you cook them for. Only the white part of the leek can be eaten, which means that this is a vegetable that requires quite a lot of prepping. They are slightly acid and less sweet than strawberries due to their high levels of vitamin C, but are delicious when served with some sugar sprinkled on top. Onion gives my dishes great flavor and can be used in a variety of cuisines. We grow a lot of grapes too, but most of that is for the wine industry. In February you shouldn’t do without citru fruits. I never do anything special with kiwi except add it to fruit salads or slice it for Jon to have a healthy snack, which is why I don’t have any recipes with this fruit yet on the blog. Parsley is one of my favorite ways to top a dish — it brings texture and color while intensifying and balancing the flavors of a dish. I should cook celery much more than I actually do, besides adding it to soups and broths. If you’re one of my International readers, don’t worry, I’m sure you will find lots of great recipes listed below both from my blog and from other great food bloggers out there. Roasting them is my absolute favorite cooking method, however pumpkin can be used in desserts as well. Not all fruits in season are full of sugar. FRUITS. Black olives and arugula Israeli couscous salad with cherry tomato vinaigrette, Asparagus & sesame seared tuna filo millefeuille, Acorn squash, broccoli, cranberry and almond salad with healthy peanut sauce, Fried noodles with leek & roasted romanesco cauliflower, Carrot cake donuts with brandy candied walnuts, Baked breaded artichoke hearts with lemon butter sauce, Stuffed apricots with cream cheese, pistachios, chives and balsamic reduction, Lebanese chopped salad with creamy tahini dressing, Pizza with caramelized fennel, spinach and goat cheese, Olive braised chicken with citrus, fennel and turmeric, Courgette noodles with kale avocado pesto, Grilled romaine lettuce with creamy lemon dressing, Tuna wraps with avocado blood orange salsa, Beef stir-fry with snow peas and mushrooms, Salad with ghee poached radishes and smoked salt, Vegan breakfast bar with bananas and raspberries, Cheesecake with rhubarb compote and strawberry, Vegan and gluten-free mini strawberry crumbles, Watercress salad with smoked salmon and soft boiled eggs, Easy Jerk Chicken with Grilled Pineapple Salsa, Courgette pizza with ricotta and paprika oil, seasonal produce guide for switzerland: august. The apple has always been the most popular fruit in Switzerland. Certain varieties of the above not grown in Switzerland, plus grapes and peaches tend to be sourced from neighbouring Italy and France - … Redcurrants are often served with other berries such as strawberries and blueberries in fruit salads or desserts. Best way to store: In a container covered with plastic wrap and kept in the refrigerator. Fresh, frozen, canned, dried, and 100% juice – it all counts! Recipes will come, I promise! The FOOBY seasonal calendar shows you at a glance which Swiss fruits … Sweet cherries Sour cherries. Their rot much quicker when placed next to each other, Shelf life: 2 to 3 months in the pantry or in the fridge. This summer squash can range from green to yellow and is the perfect vegetable to add to a low-cal diet. Fruits. Cheers, pretty lady! I use them in a wide variety of recipes ranging from Spanish cuisine to Asian. I love adding them raw to salads or chopping them up into sticks to nibble  on during the day, but if you ask me my favorite way to cook them it’s going to be adding them to Asian stir-fries. Every first Friday of the month, I bring you a seasonal produce guide for Switzerland so that you can make smarter choices at the supermarket by buying the tastiest fruits and vegetables available! Or indulge all year long, in things like coconut, figs, and avocados. Wild blueberries are in bloom and begin to fill menus along with other forest berries, apricots, and melons. Actinidia (kiwi), orange, tangerine, clementine, lemon, grapefruit, apple, pear, dried fruits. The dirt will easily drop to the bottom of the bowl. When cooking eggplant it is important to first salt the slices to remove the bitterness, boost flavor and prevent it from absorbing too much oil during the cooking process. One of my favorite vegetables to work with. Your email address will not be published. To pick the best pak choi, look for firm stems and unblemished leaves. Required fields are marked *. Fish. Where this issue of transport can be overcome, opportunities exist in those fresh fruits that are not grown in Switzerland. All bell pepper varieties come from the same fruit but they are of different colors depending on their level of maturity. In my case, beets are really not my favorite vegetable, however Morrocans use them a lot in their cooking, and as I married a man from Morrocan descent, I’m learning to cook with them. A quick tip to peeling salsify is to boil the vegetable first, which will soften the skin and allow for easier removal. With all the varieties that exist out there, it is easy to find sweet or sour versions according to your personal preferences. I’ve grouped broccoli, cauliflower and romanesco under the same heading because they’re all cruciferous vegetables that happen to be some of the healthiest veggies to add to your diet. Ever since I started running I also learned that they’re great fat-burners…so if they’re not part of your fitness plan, now you have one more reason to add them! There are several benefits to eating garlic that outweigh the disadvantage of having bad breath! Processed mushrooms are particularly in demand at the moment. Most produce is available year-round, but that doesn’t mean anytime is the best time to buy. It’s a great way to make friends and get lots of exposure on your blog. Here are a few foods to eat in Switzerland to get an idea of the cuisine as a whole. They’re are so many ways to cook them, ranging from steamed, boiled and roasted to even eating them raw. If I had to pick my favorite vegetable above all, it has got to be cucumber. If your arugula comes just with the leaves, store in a plastic bag in the fridge’s vegetable drawer. It has a spinach-like flavor and is just as delicious steamed as it is stir-fried. Fruits and veggies cost less when they are in season. 🙂 Keep up the great recipes! I’ll def check it out 🙂, Thank you very much for including my Acorn squash, broccoli, cranberry and almond salad with healthy peanut sauce recipe in your post! Make sure to always remove the rhubarb’s leaves, because they are poisonous. A later harvest, a shorter growing season, and a long harvest of cool-weather crops as winter creeps from Upstate down defines New York seasonality. Raspberries contain so many nutrients including antioxidants, fiber, iron and manganese among others, making them some of the healthiest fruits available. Mashed potatoes with celery root, celery root soup, roasted celery root…the options were boundless. I also use apples in my favorite cinnamon roast chicken (which I will share with you one day) and sometimes in salads to give them an interesting twist. Thanks so much for the feature 🙂 what a fantastic round up of recipes. During the summer months however we prefer the rich fruits and berries, which the Swiss agriculture has to offer. I haven’t cooked with kohlrabi yet, so here are a couple of delicious recipes below from other food bloggers to try! Cucumbers are praised for their myriad of health benefits, as they protect your body from many nutritional deficiencies. You’re welcome Cheyanne! I cook zucchini year-round, but it’s at its tastiest when it’s back in season during the warm summer months. It is just as tasty eaten raw as it is eaten cooked, so there are plenty of ways to cook this vegetable. Summer in Swiss valleys is rather humid season. f. Hard-shelled fruit: sweet chestnuts, hazelnuts, coconuts, almonds, Brazil nuts, pistachios, walnuts, etc. FRUITS AND VEGETABLES. I don’t have any pear recipes on savormania yet, but the recipes below have already inspired me to head over to the supermarket, buy a couple and get to it! I love meeting new bloggers and would be thrilled if you would link up with us at Thursday Favorite Things Blog Hop (doors are still open)! You’ll notice a lot of liquid dripping from the colander during the process, and that’s completely normal. Switzerland, which narrowly rejected a vote to join the European Economic Area in 1992, is negotiating the free entry of EU nationals and a road transport agreement with the EU. 1. Best way to store: Refrigerated in a plastic bag. Dig into green bananas and fruits in season. Best way to store: Refrigerated in a plastic bag. I know the Halloween craze is well behind us, however pumpkins are in season throughout the winter here in Switzerland. Apples are one of my favorite fruits to munch on during the day, but also to include in a variety of desserts and breakfast foods. I believe everyone has a love or hate relationship with beets. I tend to cook with yellow onion the most often, reserving the red and green onions for salads. This is great … Hugs The best way to clean leeks, in my opinion, is to slice them in half, part the leaves and let them sit in cold water for 15 minutes. If you don’t cook with this vegetable that often, you should definitely give it a try! Summer in Switzerland. There are exceptions to this and I often experiment with cooking with red and green onions too! Check out my Recipe Index for inspiration. The fruits of southern Switzerland Interview with Beat Rimle, Sandro Vanini SA The canton of Ticino is the only one in Switzerland to lie entirely south of the Alps, and it is well-known for its chestnuts and marrons. I only have one recipe for pumpkin up on savormania, but will get cracking on many others to share with you! Per capita consumption for dessert apples was 14.66 kg between 2000 and 2002 and 13.9 kg in 2020. I don’t have any brussels sprout recipes on the blog yet, but with all the tasty recipes I’ve listed below I can’t wait to come up with one of my own! Winter may be cold in some regions, but it is the peak time for citrus fruits. Orchards abound in Switzerland, but when fresh fruits are scarce, much use is made of canned or dried fruits. Pears are in season all winter long here in Switzerland and can be used for desserts as well as salty dishes, like in a salad combined with cheese. Available in green or purple varieties, kohlrabi can be eaten raw or cooked and tastes slightly like broccoli as it is part of the same family as other brassicas, such as cauliflower and cabbage. Broccoli, cauliflower and romanesco have huge detox benefits for the body, given that they’re full of disease-fighting minerals and vitamins. When choosing your asparagus at the supermarket always look for firm tips and shoots. Best way to store: In a plastic bag in the fridge, kept unwashed until ready to use. Best way to store: Do not wash until ready to use and keep in the fridge in a plastic bag. I love this post! Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. These are typically tropical and other fruits e.g. Best way to store: in the pantry or in the fridge, but keep them far away from the potatoes! Sole, sea bass, cod, mackerel and sardine are seasonal until the end of February, but some of these species are endangered. Eat them on their own or add them to smoothies, desserts and fruits salads! Part of the cabbage family, kale owes its incredibly healthy reputation to all the vitamins it contains–ranging from A and C to B6 and K–and to its good omega-3 fatty acid. Kale comes in different colors, such as green and purple, and can be used in a variety of ways. Exact crop availability and harvest times vary region-to-region and year-to-year, but this summary will help you know when to look for what at New York farmers markets near you. Pear recipes found elsewhere: Notify me of follow-up comments by email. Watercress is a leafy aquatic plant which has been ranked as the healthiest vegetable in the world, as it is packed with over 15 vitamins and minerals, beating spinach in iron levels, milk in calcium levels, and oranges in vitamin C levels. With products from Switzerland, you can cook in a variety of ways at any time of the year. Caitlin recently posted…Favorites | On Friday. I always have bell peppers — or what I like to simply call peppers — in my fridge, whether the red, yellow, orange or green variety. Thanks for including me! The mountains, for example, have been the selling point of the Swiss tourist industry for more than 100 years. d. Citrus fruit: grapefruits, mandarin oranges, clementines, oranges, lemons, etc. Lots of good stuff here!!! Winter. 🙂 Have a great day and hope to see you there!!! Cheese and chocolate probably come to mind first, but there are more unique dishes than those. All rights reserved. Best way to store: Wrapped in plastic and refrigerated, Fried eggplant casserole with tomatoes and olives. Winter (between December and March) is low season in most parts of the country, as there will be intense snowstorms. Great round-up! All that’s Jas recently posted…Thursday Favorite Things 192, Hi! I’ve cooked a lot with strawberries already on the blog and look forward to sharing even more recipes with you now that they’re in season! Too sour and bitter for my taste, I let Jon eat all of them when I buy them at the supermarket. • Chicory • Turnip • Corn Salad • Rhubarb • Asparagus • Apples • Cabbage • Herb Stalk • Romanesco • Spinach. It can be juiced and combined with other vegetables to make the most delicious drinks and cocktails, it can be pickled, roasted, stir-fried, eaten raw, braised and so many other ways. karrie @ Tasty Ever After recently posted…. A lot of apples, pears, apricots, plums, cherries and strawberries come from there. I use garlic in a vast majority of my recipes, ranging from simple vegetable side dishes and salads to meat and poultry. Rhubarb needs to be cooked to be eaten, ideally with lots of sugar to render it sweet, which is why you’ll often find this vegetable in cakes. What a comprehensive guide to seasonal produce! They’re great puréed in soups for their sweetness and consistency, and are so deliciously crunchy in salads. Best way to store: Cut the leaves from the beets and store them unwashed in separate plastic bags in the fridge’s vegetable drawer, Shelf life: Leaves are good for 2 to 3 days, the beets for 2 to 3 weeks when refrigerated. I discovered the magic behind celery root when Jon mistakenly bought me one instead of regular celery from the supermarket. June is a great month for lots of delicious seasonal produce! However, to enjoy a fruit’s full benefits and taste, it is best to buy when they are sourced locally. 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Corn Salad • Rhubarb • Asparagus • Apples • cabbage • Herb •... Unwashed until ready to use from green to yellow and orange and then finally red Rhubarb. Sustainable fish roasted cauliflower with lemon and parsley glazed chestnuts, called marrons glacés guide for sustainable fish cantaloupe prosciutto. Of beta-carotene and vitamin C, making them the best choice among all most produce my. Huge detox benefits for the body, given that they ’ re season... The country, as they protect your body from many nutritional deficiencies or dried fruits other such. To flat and from green to yellow and is just as tasty eaten raw or cooked, please. Bloggers ’ great recipes from Switzerland, but when fresh fruits that are harvested first and are the ones are. Salads to meat and poultry known as pak choi, look for firm tips and shoots for tips.
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