Best way to store: Refrigerated in a plastic bag. Juliana Walters recently posted…Peanut Butter Blackberry Toast. They have anti-oxidant, anti-inflammatory and disease-fighting powers, and contain zinc, iron, potassium, manganese and copper. The dirt will easily drop to the bottom of the bowl. 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. 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. Best way to store: Refrigerated in a plastic bag. FRUITS. Among the foods in season in September are grapes, a precious, tasty and healthy fruit. With products from Switzerland, you can cook in a variety of ways at any time of the year. 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! On occasion, in-season fruits, like cherries and berries, are okay in moderation. Kale is back in season and I still haven’t cooked with it! I haven’t cooked with kohlrabi yet, so here are a couple of delicious recipes below from other food bloggers to try! Roasted white asparagus with mustard-dill vinaigrette. September, October, November Remember, you can enjoy the taste of any fruit or vegetable year-round. Spinach’s vibrant green color and herby taste make it a great addition to salads, quiches and stir-fries. Best way to store: Wrap the ends in a slightly wet paper towel and store in a plastic bag in the fridge. Best way to store: in the pantry or in the fridge, but keep them far away from the potatoes! You’ll notice a lot of liquid dripping from the colander during the process, and that’s completely normal. 2 Dessert fruit is fruit that, when supplied to consumers, is clean and ripe and normally 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. Best way to store: Do not wash until ready to use and keep in the fridge in a plastic bag. Sole, sea bass, cod, mackerel and sardine are seasonal until the end of February, but some of these species are endangered. Peaches, nectarines. The dirt will easily drop to the bottom of the bowl. Winter may be cold in some regions, but it is the peak time for citrus fruits. Roasting them is my absolute favorite cooking method, however pumpkin can be used in desserts as well. All that’s Jas recently posted…Thursday Favorite Things 192, Hi! It’s a great way to make friends and get lots of exposure on your blog. Best way to store: Refrigerated in a plastic bag. What a comprehensive guide to seasonal produce! Best way to store: Refrigerate in a plastic bag. Fish. 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. Their vibrant green color automatically dresses up a recipe as well, and turn them into perfect garnishes for soups, salads and quiches. Fruits. 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. Broccoli, cauliflower and romanesco recipes found on Savormania: Broccoli and cauliflower salad with mayonnaise dressing, Roasted cauliflower with lemon and parsley. 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. Southern regions are hotter with up to 32°C (89°F). Required fields are marked *. Best way to store: wrapped in a slightly wet paper towel and kept in a plastic bag in the fridge. I haven’t featured any red cabbage recipes on Savormania yet, but have lots of them to share with you in the coming months! Product definition. Green bell peppers are the ones that are harvested first and are the least mature, then yellow and orange and then finally red. Onion gives my dishes great flavor and can be used in a variety of cuisines. Swiss Chard; Asparagus; Carrots; This guide can help you explore different fruits and vegetables throughout the year. 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. Fruits are served fresh in season, stewed, or made into puddings or tarts. Raspberries contain so many nutrients including antioxidants, fiber, iron and manganese among others, making them some of the healthiest fruits available. Great round-up! All rights reserved. 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. Are you looking for recipes with another ingredient that may not be seasonal? Thanks so much for the feature 🙂 what a fantastic round up of recipes. Certain varieties of the above not grown in Switzerland, plus grapes and peaches tend to be sourced from neighbouring Italy and France - … Here in Switzerland rhubarb cake is a big deal, with many restaurants adding it to their dessert menu when it’s back in season. I know the Halloween craze is well behind us, however pumpkins are in season throughout the winter here in Switzerland. I always have dry chives in my pantry, but love to buy fresh chives whenever they’re in season. Your email address will not be published. I have yet to add some of my favorite celery root recipes to the blog, but they’re sure on my list! 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. 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. I promise to try cooking with kale in the months to come, but meanwhile here are some other food bloggers’ great recipes. I love eating them raw, including them in smoothies, and using them in cakes. Bok choy, also known as pak choi, is a Chinese cabbage that you’ll mainly find added to Asian stir-fries. Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. The good news is that most fruits are available all year long. It is just as tasty eaten raw as it is eaten cooked, so there are plenty of ways to cook this vegetable. Caitlin recently posted…Favorites | On Friday. FRUITS AND VEGETABLES. My father-in-law loves pears, so I absolutely need to start creating some recipes of my own with this fabulous fruit! 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. Your email address will not be published. Make sure to always remove the rhubarb’s leaves, because they are poisonous. Change the water when it becomes cloudy. They’re packed with folic acid and potassium, as well as vitamin B6, riboflavin, calcium and magnesium. Summer fruits are my favorites! Fruits in Season and Vegetables in Season: A Guide to the Best Times to Buy Produce! Have a great week! They’re great in salads or juices, and can be combined with salty or sweet ingredients! Best way to store: If your arugula comes with roots, wrap them in a slightly wet paper towel and keep in a plastic bag in the fridge’s vegetable drawer. Thank you so much for including my kohlrabi recipe! 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. I also love cooking snow peas; their flat relatives that are eaten while still in their pods. 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. ... Training + Certification + Job Offer = A Great Season ! Continue to enjoy summer vegetables all through July – the fruits are what change this month. Orchards abound in Switzerland, but when fresh fruits are scarce, much use is made of canned or dried fruits. They bring sweetness, crunchiness and color to dishes, are amazing roasted, and taste just as good when eaten raw. Sweet cherries Sour cherries. Where this issue of transport can be overcome, opportunities exist in those fresh fruits that are not grown in Switzerland. Average temperature of northern and central regions is between 19 and 24°C (66-75°F). Mirabelle plums, greengage plums. Fresh, fine … Keep in the refrigerator. 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. Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. I will spend 4D3N or 5D4N (no concrete planning yet) in Switzerland. Laura recently posted…Courgette pizza with ricotta and paprika oil, Summer produce is my fav! 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. 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. I’m developing a real love for leeks, using them a lot in my soups and in my poultry dishes instead of onion. • Chicory • Turnip • Corn Salad • Rhubarb • Asparagus • Apples • Cabbage • Herb Stalk • Romanesco • Spinach. When choosing your asparagus at the supermarket always look for firm tips and shoots. If I had to pick my favorite vegetable above all, it has got to be cucumber. Winter (between December and March) is low season in most parts of the country, as there will be intense snowstorms. I don’t have any spinach recipes on the blog yet, but here are some great ones I found on other food blogs. 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. Snow pea and pea recipes found on Savormania: Snow pea and pea recipes found elsewhere: Radishes are also often seen as part of a raw vegetable platter served with dips, but there are many other ways to cook this pinkish vegetable, such as roasting or stir-frying. Beets have been in season since February, but I still haven’t had a chance to cook with them. Are you looking for recipes with another ingredient that may not be seasonal? 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! I promise I’ll get to cooking with them one day, but for now here are some great recipes from other food bloggers. Your recipe looks amazing can’t wait to try it! I should cook celery much more than I actually do, besides adding it to soups and broths. The less time the fruit travels the fresher it will be. Red cabbage is one of my favorite vegetables to include in slaws, with either a sweet dressing or an Asian-style vinaigrette. Copyright © 2014-2020 Savormania. 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. 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. Best way to store: In a plastic bag in the fridge, kept unwashed until ready to use. Best way to store: Refrigerated in a container covered with plastic wrap, Coconut porridge topped with berries and nuts. I love its bright purple color and the fact that it’s full of vitamin C, making it a perfect addition to a hearty salad. Brussels sprouts tend to be at their best when roasted, but can also be included in salads and processed thinly to include in slaws. Some of the pastureland is used exclusively for mountain pasture, including the Monte Rosa region. 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. 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! karrie @ Tasty Ever After recently posted…Easy Jerk Chicken with Grilled Pineapple Salsa, thank you for including me, lady <3 Salsify is an odd-looking root vegetable that belongs to the same family as the dandelion. 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! 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! 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. The apple has always been the most popular fruit in Switzerland. Jon absolutely loves kiwi, while I absolutely hate it! These are typically tropical and other fruits e.g. I use them in a wide variety of recipes ranging from Spanish cuisine to Asian. Evening chill eases noon heat. 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.