Fruits. 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! I always have some frozen peas in my freezer, so that I can easily throw them into soups, stir-fries or meat and chicken dishes in no time. I use them in a wide variety of recipes ranging from Spanish cuisine to Asian. Required fields are marked *. Jon absolutely loves kiwi, while I absolutely hate it! Sprinkle over a generous amount of salt and let sit for 20 to 30 minutes. 1. I haven’t cooked with kohlrabi yet, so here are a couple of delicious recipes below from other food bloggers to try! At first, I had no clue what to do with it, so as usual, I googled “celery root recipes” and came up with a bunch of ideas! All rights reserved. I don’t have any beet recipes on the blog yet, but I will get to it as soon as I come up with a great recipe! Seasonal produce in your area will vary by growing conditions and weather. Schweitz Selber Pflücken - Pick Your Own Farms in Switzerland: Finden Sie hier vielen plantagen and felder, wo man can gemuse und Obst(erdbeeren, himbeeren, apfels, heidelbeeren) selbst-pfluecken! 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. Zillow has 53 homes for sale in Switzerland Fruit Cove. 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. 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. As seasonal produce varies from country to country, I chose to stick with Switzerland — my home country and where the majority of my readers are. Cranberries Quinces. Notify me of follow-up comments by email. At Farmy vegetables are more than just an agricultural product: Our farmers accompany their carrots, tomatoes & co. from sowing to harvest and with great attention to craft - and the product. 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. Lettuce comes in a myriad of varieties, ranging from curly to flat and from green to red. Cheese and chocolate probably come to mind first, but there are more unique dishes than those. What's in season now? ♡.  There are are two types, flat-leaf (more intense in flavor) and curly (less bitter), with the first variety used more to balance out dishes while the second is used more for decorative purposes. All rights reserved. It has a spinach-like flavor and is just as delicious steamed as it is stir-fried. 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. Thank you so much for including my kohlrabi recipe! I only have one recipe for pumpkin up on savormania, but will get cracking on many others to share with you! 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. 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. What a comprehensive guide to seasonal produce! With all the varieties that exist out there, it is easy to find sweet or sour versions according to your personal preferences. 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. Once again, here’s a vegetable that I never cook with — although I’ve been meaning to for a very long time. 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. Always look for firm radishes to get the best crispness out of the vegetable, and make sure to soak them in ice water for a couple of hours before cooking them so that their retain their texture. Hugs Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. I promise to try cooking with kale in the months to come, but meanwhile here are some other food bloggers’ great recipes. Eaten raw, they’re bitter and crisp, however the cooking process brings out their natural sweetness and nutty flavor. I rarely use them in my kitchen because I find them a bit too bitter for my taste, however I do have them from time to time when I’m eating out. Best way to store: Trim the ends, place in a glass of water, cover with a plastic bag and refrigerate. It has thick dark skin, white flesh, and a texture similar to parsnip. Endives completely change flavors and textures when cooked. Jan Feb Mar April May June July Aug Sept Oct Nov Dec. Roasted white asparagus with mustard-dill vinaigrette. 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. Fruit Picking areas are the Upper Rhone Valley, Valais and Bern are places where pickers may be needed during harvest-time. Raspberries contain so many nutrients including antioxidants, fiber, iron and manganese among others, making them some of the healthiest fruits available. In my monthly guides I round up Savormania recipes for each of the ingredients as well as favorites found across the web. Winter (between December and March) is low season in most parts of the country, as there will be intense snowstorms. Don’t forget about the health benefits of lemons as well. 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. Best way to store: In the refrigerator in a plastic bag, unwashed until ready to use. Grape not only is a healthy fruit, it is also really tasty and juicy. Always choose lettuce with leaves that aren’t wilted or browned. Swiss Chard; Asparagus; Carrots; This guide can help you explore different fruits and vegetables throughout the year. 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. Your email address will not be published. If you don’t cook with this vegetable that often, you should definitely give it a try! Not all fruits in season are full of sugar. Prune plums, damson plums. They can be kept for 3-4 weeks in the fridge, which makes them the perfect vegetable to have on hand to quickly add to a recipe. If your arugula comes just with the leaves, store in a plastic bag in the fridge’s vegetable drawer. But even the highest temperature is relatively comfort. Required fields are marked *. During the summer months however we prefer the rich fruits and berries, which the Swiss agriculture has to offer. Here in Switzerland rhubarb cake is a big deal, with many restaurants adding it to their dessert menu when it’s back in season. On occasion, in-season fruits, like cherries and berries, are okay in moderation. Fruits are served fresh in season, stewed, or made into puddings or tarts. Summer in Swiss valleys is rather humid season. I should cook celery much more than I actually do, besides adding it to soups and broths. The dirt will easily drop to the bottom of the bowl. Apples are to fall what peaches and nectarines are to summer — somehow the entire season is summed up in a crisp, sweet bite. Seasonal calendar for fruits and vegetables for Western-/Northern Europe. Best way to store: in the pantry or in the fridge, but keep them far away from the potatoes! 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. Pick your own fruit and vegetables at these farms and orchards. Best way to store: In the kitchen at room temperature until ripe, then in the fridge in a plastic bag, Shelf life: 2 to 3 days once ripe in the fridge, Syrian string beans with spiced tomato sauce. Broccoli, cauliflower and romanesco have huge detox benefits for the body, given that they’re full of disease-fighting minerals and vitamins. Traditional regional recipes create a cornucopia of dishes with these nuts, including glazed chestnuts, called marrons glacés. Here are a few foods to eat in Switzerland to get an idea of the cuisine as a whole. I love that there are so many varieties of tomatoes to choose from, ranging from cherry and beefsteak to roma and heirloom. They come in red, yellow and green varieties which can all be used in different ways. A quick tip to peeling salsify is to boil the vegetable first, which will soften the skin and allow for easier removal. Best way to store: Refrigerated in a plastic bag. Are you looking for recipes with another ingredient that may not be seasonal? Roasted cauliflower with lemon, parsley and garlic. They bring sweetness, crunchiness and color to dishes, are amazing roasted, and taste just as good when eaten raw. Artichoke and sun-dried tomato bruschetta. There are many more reasons and vegetables, but just let yourself get inspired by the pictures, and then keep an eye on my blog to find recipes that include the seasonal fruits and vegetables of Switzerland. Eat them on their own or add them to smoothies, desserts and fruits salads! Red cabbage is one of my favorite vegetables to include in slaws, with either a sweet dressing or an Asian-style vinaigrette. Are you looking for recipes with another ingredient that may not be seasonal? I will spend 4D3N or 5D4N (no concrete planning yet) in Switzerland. Peaches, nectarines. My father-in-law loves pears, so I absolutely need to start creating some recipes of my own with this fabulous fruit! Make sure to always remove the rhubarb’s leaves, because they are poisonous. Chives have a delicious onion flavor, making them great additions to bring extra punch to a dish. Their vibrant color adds a pop of brightness to any dish, as well as lots of nutrients and vitamins. I cook zucchini year-round, but it’s at its tastiest when it’s back in season during the warm summer months. Mirabelle plums, greengage plums. All bell pepper varieties come from the same fruit but they are of different colors depending on their level of maturity. Believe it or not, but garlic is one of the world’s healthiest foods! I always have bell peppers — or what I like to simply call peppers — in my fridge, whether the red, yellow, orange or green variety. Product definition. Switzerland is synonymous with mountains. Some of the pastureland is used exclusively for mountain pasture, including the Monte Rosa region. If I had to pick my favorite fruits, strawberries would be part of the top 5. Strawberries are truly a superfood; they’re high in antioxidants, boast more vitamin C than an orange, and are packed with manganese and potassium among many other goodies. Your arugula comes just with the leaves the bowl, like cherries and berries which. But meanwhile here are some other food bloggers’ great recipes bring sweetness, crunchiness and color dishes..., fiber, iron and manganese among others, making them great additions to bring extra to! 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