Swiss chard, beetroot and cabbage have one thing in common: They are among the types of vegetables that grow on home soil and which also taste delicious. Here you can find out why local vegetables are among our favorite ingredients!
Why should you buy local vegetables?
Vegetables that were grown in the region clearly have the home advantage: Local foods hardly cause transport routes. So is the CO2 balance is much better and unnecessary transport costs are savedwhich means that domestic vegetables are cheaper than imported ones.
In addition, local farmers and businesses are directly supported, where in the best case scenario you can find out more about the cultivation method: organic, Demeter or permaculture are the keywords here. So you can Statement for sustainable vegetable growing and be sure that your vegetables are free from pesticides. So buying local vegetables is better for the environment and supports local farmers.
It's the freshness that counts!
Those who prefer to buy local and seasonal products will be delighted by their freshness: vegetables that are not exported also have to be cannot be preserved by long cold chains. So you get fresh food with local products directly on your plate – and this is particularly noticeable in the intense taste and aroma.
You can also be sure that the vegetables were harvested when they were really ripe. So are all of the good vitamins and nutrients fully developed and these are not dismantled again during long transport routes.
Which vegetables are grown in this country?
With the purchase of local vegetables you have real delicacies in the program every season: In spring we can look forward to spinach, asparagus, spring onions and May turnips. Of the summer inspires with a variety of delicious, sun-ripened vegetables such as:
Of the autumn is then under the sign of the pumpkin: As soon as there is Hokkaido, butternut & Co. again, the main ingredient on the menu is clear! We also boast beetroot, butter beets and corn in the golden autumn. Winter time is again cabbage season and kale, Brussels sprouts and salsify are now the program.
Leek is available all year round, as well as lettuce and lollo rosso. White cabbage, red cabbage, savoy cabbage and potatoes, on the other hand, are harvested in the summer months and into late autumn, but are available from domestic cultivation for most of the year.
Cook varied dishes with local vegetables
Anyone who thinks that the same vegetables always end up in the pot with local vegetables is wrong! Buying regionally and cooking seasonally is what you get the full range of delicious dishes with a lot of variety. In order not to miss the specific seasonal highlights, it is worth taking a look at a seasonal calendar.
Here we show you how to creatively prepare the fresh vegetables and combine them deliciously. There are such unbeatable ones Delicacies like zucchini and blueberry tarte flambée, Brussels sprouts omelette with brie or pumpkin lasagne that you should definitely not miss out on! With us you can also find out what you should consider when cooking spinach and asparagus. We wish you a lot of fun and bon appetite!