The kale craze has had a worldwide effect, and although I should be ashamed of saying so, I’ve never cooked with kale! Best way to store: In the refrigerator in a plastic bag, unwashed until ready to use. Now, innovation has hit other parts of Switzerland in producing the delicate fruit in polytunnels, which should minimise the risks and make for a successful season this year in … I’ve cooked with carrots fairly a lot for the blog. It was thus ahead of bananas… f. Hard-shelled fruit: sweet chestnuts, hazelnuts, coconuts, almonds, Brazil nuts, pistachios, walnuts, etc. Continue to enjoy summer vegetables all through July – the fruits are what change this month. I love this post! Where this issue of transport can be overcome, opportunities exist in those fresh fruits that are not grown in Switzerland. 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. Mashed potatoes with celery root, celery root soup, roasted celery root…the options were boundless. Required fields are marked *. It took me a while to learn to love pumpkin, but now that I do there’s no way back. Their rot much quicker when placed next to each other, Shelf life: 2 to 3 months in the pantry or in the fridge. 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. Notify me of follow-up comments by email. I know the Halloween craze is well behind us, however pumpkins are in season throughout the winter here in Switzerland. 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. Fresh, frozen, canned, dried, and 100% juice – it all counts! Cheese and chocolate probably come to mind first, but there are more unique dishes than those. I use them in a wide variety of recipes ranging from Spanish cuisine to Asian. Hugs 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! If there’s one vegetable you’ll always find in my fridge, it’s got to be tomato. Once again, here’s a vegetable that I never cook with — although I’ve been meaning to for a very long time. I discovered the magic behind celery root when Jon mistakenly bought me one instead of regular celery from the supermarket. Eat them on their own or add them to smoothies, desserts and fruits salads! Lettuce comes in a myriad of varieties, ranging from curly to flat and from green to red. 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. You’re welcome Cheyanne! Make sure to always remove the rhubarb’s leaves, because they are poisonous. Onion gives my dishes great flavor and can be used in a variety of cuisines. 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! Best way to store: Wrapped in plastic and refrigerated, Fried eggplant casserole with tomatoes and olives. I believe everyone has a love or hate relationship with beets. Fennel tastes just as delicious when roasted with chicken or fish or when puréed in a soup. Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. I always have one of the three in my fridge ready to be cooked during the week. Just like parsnip, you can boil it and mash it for a tasty side dish or add it to soups for an interesting twist. Adding celery root to mashed potatoes gives it a pungent taste and more texture; if you haven’t done so already you should definitely try it! 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’re packed with folic acid and potassium, as well as vitamin B6, riboflavin, calcium and magnesium. You can pick aples, strawberries, blueberries, raspberries and more. Summer fruits are my favorites! I haven’t featured any recipes with fennel on the blog yet, but I’m sure you’ll find some inspiration below! Fruit Picking areas are the Upper Rhone Valley, Valais and Bern are places where pickers may be needed during harvest-time. I always have bell peppers — or what I like to simply call peppers — in my fridge, whether the red, yellow, orange or green variety. And thank you so much for including my Grilled Romaine Lettuce recipe. 2 Dessert fruit is fruit that, when supplied to consumers, is clean and ripe and normally I always have dry chives in my pantry, but love to buy fresh chives whenever they’re in season. Have a great week! All rights reserved. Prune plums, damson plums. Best way to store: Refrigerated in a plastic bag. 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. For further information check the guide for sustainable fish. Hi I would need some help with my holiday in Switzerland.I plan to go to Italy - Switzerland - Netherland - Paris for my honeymoon in late September. Broccoli, cauliflower and romanesco recipes found on Savormania: Broccoli and cauliflower salad with mayonnaise dressing, Roasted cauliflower with lemon and parsley. 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. I haven’t cooked with redcurrants yet, but given my ultra-sweet tooth, I’m bound to try one of the amazing recipes below! 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. They’re packed with vitamins, C, K and B, as well as manganese, copper and potassium. Too sour and bitter for my taste, I let Jon eat all of them when I buy them at the supermarket. Best way to store: Refrigerate in a plastic bag. Onion gives my dishes great flavor and can be used in a variety of cuisines. Onions are in season all year round in Switzerland, which is great news given that I cook with them 90% of the time. 🙂 Keep up the great recipes! I always love your seasonal roundups! A quick tip to peeling salsify is to boil the vegetable first, which will soften the skin and allow for easier removal. The apple has always been the most popular fruit in Switzerland. FRUITS. Sweet cherries Sour cherries. To pick the best pak choi, look for firm stems and unblemished leaves. Keep in the refrigerator. Fruits are served fresh in season, stewed, or made into puddings or tarts. Their vibrant green color automatically dresses up a recipe as well, and turn them into perfect garnishes for soups, salads and quiches. 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. June is a great month for lots of delicious seasonal produce! Processed mushrooms are particularly in demand at the moment. 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. Fruits and veggies cost less when they are in season. The less time the fruit travels the fresher it will be. View listing photos, review sales history, and use our detailed real estate filters to find the perfect place. 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. Vegetables and fruit fresh from the online farm shop. FRUITS AND VEGETABLES. The dirt will easily drop to the bottom of the bowl. However, to enjoy a fruit’s full benefits and taste, it is best to buy when they are sourced locally. 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! Always choose lettuce with leaves that aren’t wilted or browned. 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! Apples are to fall what peaches and nectarines are to summer — somehow the entire season is summed up in a crisp, sweet bite. If I had to pick my favorite vegetable above all, it has got to be cucumber. Are you looking for recipes with another ingredient that may not be seasonal? Sole, sea bass, cod, mackerel and sardine are seasonal until the end of February, but some of these species are endangered. Switzerland is synonymous with mountains. Thanks for putting all these great recipes in one place and thank you for including me too 🙂 They’re are so many ways to cook them, ranging from steamed, boiled and roasted to even eating them raw. The mountains, for example, have been the selling point of the Swiss tourist industry for more than 100 years. Besides the fresh vegetable, I always have cans of crushed tomatoes somewhere in my pantry, ready to be used to whip up some of my favorite dishes. A myriad of varieties, ranging from curly to flat and from green to red,! 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