More intense rays of sunshine make us impatiently start looking around for signs of spring. We eagerly wait for it to turn green not only outside the window, but also on our plates. Because, after all, changes in nature also cause a change in our cuisine. Already wkrótce seasonal vegetables will hit the tables. Check out what you can't miss, especially since someóre of them will appear on the krótko.
Today, when most vegetables and fruitów is available in stores almost all year round, we sometimes forget about their seasonality. Meanwhile, taking into account the variability in diet pór of the year have many advantages. Species, whichóre grow in a particular climate zone, are in season the tastiest and healthiest. They do not need to be transported from distant parts of the world or artificially preserved. Fresh, aromatic and full of ingredientsóin nutrients give dishes a great taste and have a beneficial effect on the functioning of our body.
– Let's not forget that our body adapts to the róThey can be used in a variety of conditionsóin the weather and in a natural wayób demands changes in the daily menu – emphasizes Jaroslaw Korman, commercial director of Eisberg. – When spring arrives, we willingly give up filling and warming winter dishes in favor of lighter, less caloric, but rich in vitamins and minerals. Seasonal vegetables and fruits play a key role in them.
Spring renewal with fresh vegetables
Spring is inextricably associated with new vegetables. Lettuce, radishes, chives, spring onions are the first of the fresh vegetables thatóre appear in our kitchen at this time of year. A moment póLater they are hosted by kohlrabi, young carrots, botwinka, ogórki. They form the basis of delicious salads, complement dishes of headóThey can be crunched raw, go well with cottage cheese, and can be eaten in sandwiches, even by an eater.
– New vegetables are a great wayób for the introduction of an essential portion of vitamins and mineralsów into our menus – móJaroslaw Korman from Eisberg. – They support us in overcoming the spring solstice, boost immunity and restoreóThey are a source of vitality. Eaten raw, they do not lose their priceless properties. ZwróHowever, let's be careful to use the productóThey are available from reliable suppliersóin, whichóThose who take care that vegetables are not saturated with artificial ingredients. Particularólnie pesticides and nitrogen fertilizers accumulate in radishes, lettuces, chives or og too quickly grownórkach.
Don't miss the season for asparagus
Asparagus is a typical seasonal vegetable. Their lovers wait for them with longing, because the taste of asparagusóWe can enjoy it only once a year, from April to June. Can be prepared for many róWe can enjoy young spinach only once a year from April to Juneów. They blend perfectly with other vegetables in salads and creamy soups. They taste delicious with vinaigrette or hollandaise sauce. They are suitable for cooking, blanching, grilling, baking. They are low in calories and easy to digest, and the glutathione contained in them helps cleanse the liver of toxins.
Young spinach will add health
Spinach is resistant to low temperatures and is a so-called. plant of the day krótkiego. For this reason, at home it can be grown as a pre-crop or catch crop. The early variety is sown as early as the beginning of spring, and its crop ofóWe should not postpone the harvest longer than until May. This vegetable does not like summer – too long days and low humidity make it lose its value.