fruits in season in switzerland
BrusselsÂ sproutÂ recipes found elsewhere: Ah, carrots! Cheese and chocolate probably come to mind first, but there are more unique dishes than those. Onions are in season all year round in Switzerland, which is great news given that I cook with them 90% of the time. I always have dry chives in my pantry, but love to buy fresh chives whenever they’re in season. 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 only have one recipe for pumpkin up on savormania, but will get cracking on many others to share with you! Best way to store:Â Wrapped tightly in aluminum foil or plastic wrap and refrigerated. With no further ado…here are February’s seasonal fruits and vegetables! A quick tip to peeling salsify is to boil the vegetableÂ first, which will soften the skin and allow for easier removal. If I had to pick my favorite vegetable above all, it has got to be cucumber. View listing photos, review sales history, and use our detailed real estate filters to find the perfect place. Fruits are served fresh in season, stewed, or made into puddings or tarts. Another benefit of enjoying fruits in season is the cost. Check out myÂ Recipe IndexÂ forÂ inspiration. Pear recipes found elsewhere: Summer in Switzerland. I promise I’ll get to cooking with them one day, but for now here are some great recipes from other food bloggers. Endives completely change flavors and textures when cooked. Chives have a delicious onion flavor, making them great additions to bring extra punch to a dish. A later harvest, a shorter growing season, and a long harvest of cool-weather crops as winter creeps from Upstate down defines New York seasonality. Begin by slicing the eggplant and placing the slices in a colander. Watercress isÂ a leafy aquatic plantÂ which has been ranked asÂ the healthiest vegetableÂ in the world, as it is packed with over 15 vitamins and minerals,Â beating spinach in iron levels, milkÂ in calcium levels, and oranges in vitamin C levels. 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. With no further ado…here are June’sÂ seasonalÂ fruits and vegetables! Copyright Â© 2014-2020 Savormania. Per capita consumption for dessert apples was 14.66 kg between 2000 and 2002 and 13.9 kg in 2020. Beets have been in season since February, but I still haven’t had a chance to cook with them. I love this post! 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 orÂ boil. And thank you so much for including my Grilled Romaine Lettuce recipe. Product definition. Closely related to onions, shallots and leeks, garlic has very few calories but is packed withÂ vitamins, such as vitamin B6 and C, as well as manganese, selenium and fiber. I use them in a wide variety of recipes ranging from Spanish cuisine to Asian. Available in green or purple varieties, kohlrabi can be eaten raw or cooked and tastes slightly like broccoli as it is part of the same family as other brassicas, such as cauliflower and cabbage. Best way to store:Â In the kitchenÂ at room temperature until ripe, then in the fridge in a plastic bag, Shelf life:Â 2 to 3 days once ripe in the fridge, Syrian string beans with spiced tomato sauce. Mashed potatoes with celery root, celery root soup, roasted celery root…the options were boundless. TheyÂ have anti-oxidant, anti-inflammatory and disease-fighting powers,Â and contain zinc, iron, potassium, manganese and copper. Best way to store: wrapped in a slightly wet paper towel and kept in a plastic bag in the fridge. I promise to try cooking with kale in the months to come, but meanwhile here are some other food bloggersâ great recipes. Red cabbage can be eaten raw or cooked, although I always prefer it in its raw state. I love chopping it up and including it in a salad, and adore it even more just cut in sticks and seasoned with salt. Are you looking forÂ recipes with anotherÂ ingredient that may not be seasonal? 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. Required fields are marked *. Thank you very much for sharing our recipe!!! Belonging to the same family as onions, leeks have a slightly stronger taste that becomes sweeter the longer you cook them for.Â 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 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! Pick your own fruit and vegetables at these farms and orchards. The dirt will easily drop to the bottom of the bowl. Broccoli, cauliflower and romanesco recipes found on Savormania: Broccoli and cauliflower salad with mayonnaise dressing, Roasted cauliflower with lemon and parsley. June is a great month for lots of delicious seasonal produce! Seasonal calendar for fruits and vegetables for Western-/Northern Europe. Leeks are my new favorite substitute for onions!Â Belonging to the same family as onions, leeks have a slightly stronger taste that becomes sweeter the longer you cook them for.Â Only the white part of the leek can be eaten, which means that this is a vegetable that requires quite a lot of prepping. f. Hard-shelled fruit: sweet chestnuts, hazelnuts, coconuts, almonds, Brazil nuts, pistachios, walnuts, etc. • Chicory • Turnip • Corn Salad • Rhubarb • Asparagus • Apples • Cabbage • Herb Stalk • Romanesco • Spinach. karrie @ Tasty Ever After recently posted…Easy Jerk Chicken with Grilled Pineapple Salsa, thank you for including me, lady <3 They’re great in salads or juices, and can be combined with salty or sweet ingredients! Onions are in season all year round in Switzerland, which is great news given that I cook with them 90% of the time. Best way to store:Â RefrigeratedÂ in a plastic bag. There are exceptions to this and I often experiment with cooking with red and green onions too! The less time the fruit travels the fresher it will be. I love munching on raw fennel slices as a healthy snack, or chopping it and mixing it with diced shallot, olive oil andÂ fleur de sel for a fresh summer salad. In my monthly guides I round up Savormania recipes for each of the ingredients as well as favorites found across the web. I’m sorry I still haven’t posted a single recipe with arugula, given that I always have some in my fridge to include in my salads.Â With its pungent, peppery taste, arugula is a great addition to salads and contains an incredible amount of vitamin A and vitamin K, all while being extreme low-cal.Â I love adding arugula to a mozzarella and tomato salad, or serving it as a salad tossed withÂ toasted pine nuts, balsamic vinegar and tomatoes. There are several benefits to eating garlic that outweigh the disadvantage of having bad breath! The fruits of southern Switzerland Interview with Beat Rimle, Sandro Vanini SA The canton of Ticino is the only one in Switzerland to lie entirely south of the Alps, and it is well-known for its chestnuts and marrons. Their vibrant green color automatically dresses up a recipe as well, and turn them into perfect garnishes for soups, salads and quiches. Your email address will not be published. Cleaning leeks is also of utmost importance, as dirt lodges itself in between the leaves. 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. They’re packed with folic acid and potassium, as well as vitamin B6, riboflavin, calcium and magnesium. Thank you so much for the invitation! You’re welcome Kathleen! Eaten raw, they’re bitter and crisp, however the cooking process brings out their natural sweetness and nutty flavor.Â I rarely use them in my kitchen because I find them a bit too bitterÂ for my taste, however I do have them from time to timeÂ when I’m eating out. Fresh, frozen, canned, dried, and 100% juice – it all counts! Believe it or not, but garlic is one of the world’s healthiest foods! 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 … Best wayÂ to store:Â Refrigerated in a plastic bag, unwashed until ready to eat. 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. Here in Switzerland rhubarb cake is a big deal, with many restaurants adding it to their dessert menu when it’s back in season. 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 mountains, for example, have been the selling point of the Swiss tourist industry for more than 100 years. 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. This summer squash can range from green to yellow and is the perfect vegetable to add to a low-cal diet. Every first Friday of the month, I bring you a seasonal produce guide for Switzerland so that you can make smarter choices at the supermarket by buying the tastiestÂ fruits and vegetables available! 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. Great round-up! It has thick dark skin,Â white flesh, and a texture similar to parsnip. I never do anything special with kiwi except add it to fruit salads orÂ slice it for Jon to have a healthy snack, which is why I don’t have any recipes withÂ this fruitÂ yet on the blog. Not all fruits in season are full of sugar. Best way to store: in the pantry or in the fridge, but keep them far away from the potatoes! Winter. They are slightly acid and less sweet than strawberries due to their high levels of vitamin C, but are delicious when served with some sugar sprinkled on top. I’ve cooked a lot with strawberries already on the blog and look forward to sharing even more recipes with you now that they’re in season! It took me a while to learn to love pumpkin, but now that I do there’s no way back. karrie @ Tasty Ever After recently posted…. 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. The apple has always been the most popular fruit in Switzerland. You can pick aples, strawberries, blueberries, raspberries and more. I love adding them raw to salads or chopping them up into sticks to nibble Â on during the day, but if you ask me my favorite way to cook them it’s going to be adding them to Asian stir-fries. I have yet to add some of my favorite recipes to the blog, but they’re sure on my list! You’ll notice a lot of liquid dripping from the colander during the process, and that’s completely normal. I also love cooking snow peas; their flat relativesÂ that areÂ eaten while still in theirÂ pods. It has a spinach-like flavor and is just as delicious steamed as it is stir-fried. Best way to store: Refrigerated in a plastic bag, unwashed until ready to use. Winter may be cold in some regions, but it is the peak time for citrus fruits. They’re packed with vitamins, C, K and B, as well as manganese, copper and potassium. Best way to store: Refrigerated in a plastic bag. I promise to try cooking with kale in the months to come, but meanwhile here are some other food bloggers’ great recipes. Cheers, pretty lady! Eat them on their own or add them to smoothies, desserts and fruits salads! I started slowly by adding them to smoothies and desserts, and now I enjoy them topped on oatmeal for breakfast or on their own for a healthy afternoon snack. Seasonal produce in your area will vary by growing conditions and weather. You’re welcome Cheyanne! Sprinkle over a generous amount of salt and let sit for 20 to 30 minutes. With all the varieties that exist out there, it is easy to find sweet or sour versions according to your personal preferences. We grow a lot of grapes too, but most of that is for the wine industry. The kale craze has had a worldwide effect, and although I should be ashamed of saying so, I’ve never cooked with kale! Bok choy, also known as pak choi, is a Chinese cabbage that you’ll mainly find added to Asian stir-fries. Here’s a list of seasonal fruits and vegetables to eat and buy this month. Make sure to always remove the rhubarb’s leaves, because they are poisonous. Where this issue of transport can be overcome, opportunities exist in those fresh fruits that are not grown in Switzerland. I don’t have any beet recipes on the blog yet, but I will get to it as soon as IÂ come up with a great recipe! Actinidia (kiwi), orange, tangerine, clementine, lemon, grapefruit, apple, pear, dried fruits. I love meeting new bloggers and would be thrilled if you would link up with us at Thursday Favorite Things Blog Hop (doors are still open)! Jan Feb Mar April May June July Aug Sept Oct Nov Dec. 1. Â 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. I discovered the magic behind celery root when Jon mistakenly bought me one instead of regular celery from the supermarket. I decided to start a new series on savormania dedicated to monthly seasonal produce, which will be posted on the first Friday of each month. Your recipe looks amazing can’t wait to try it! d. Citrus fruit: grapefruits, mandarin oranges, clementines, oranges, lemons, etc. Thank you so much for including my kohlrabi recipe! e. Exotic fruits: pineapples, bananas, dates, figs, avocados, etc. If there’s one vegetable you’ll always find in my fridge, it’s got to be tomato. Redcurrants areÂ often served with other berries such as strawberries and blueberries in fruit salads or desserts. I believe everyone has a love or hate relationship with beets. If I had to pick my favorite fruits, strawberries would be part of the top 5.Â Strawberries are truly a superfood; they’re high in antioxidants, boastÂ more vitamin C than an orange, and are packed with manganese and potassium among many other goodies. Check out my Recipe Index forÂ inspiration. Some of the pastureland is used exclusively for mountain pasture, including the Monte Rosa region. Best way to store:Â Do not wash until ready to use and keep in the fridge in a plastic bag. 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. Here are a few foods to eat in Switzerland to get an idea of the cuisine as a whole. I don’t have any brussels sprout recipes on the blog yet, but withÂ all the tasty recipes I’ve listed below I can’t waitÂ to come up with one of my own! It can be juiced andÂ 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. Its benefits are numerous; celery is low-cal, promotes weight loss, decreases inflammation, soothes the body, controls the body’s alkaline balance and helps digestion among others. ð Have a great day and hope to see you there!!! Lots of good stuff here!!! I cook zucchini year-round, but it’s at its tastiest when it’s back in season during the warm summer months. Broccoli, cauliflower and romanesco recipes found elsewhere: Carrots are one of my favorite vegetables to cook with! I will spend 4D3N or 5D4N (no concrete planning yet) in Switzerland. I’m becoming more and more fond of celery root, using it in salads and to include in my mashed potatoes. Too sour and bitter for my taste, I let Jon eat all of them when I buy them at the supermarket. Jon absolutely loves kiwi, while I absolutely hate it! Grape not only is a healthy fruit, it is also really tasty and juicy. 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. 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. I make a great spinach and feta quiche — which still hasn’t found its way to the blog — and love to sautÃ© it with garlic. They bring sweetness, crunchiness and color to dishes, are amazing roasted, and taste just as good when eaten raw. Swiss Chard; Asparagus; Carrots; This guide can help you explore different fruits and vegetables throughout the year. Laura recently posted…Courgette pizza with ricotta and paprika oil, Summer produce is my fav! Have a great week! Their vibrant color adds a pop of brightness to any dish, as well as lots of nutrients and vitamins. 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. Raspberries contain so many nutrients including antioxidants, fiber, iron and manganese among others, making them some of the healthiest fruits available. Baked apples with apple cider and sea salt caramel, Beet,Â goat cheese and honey drizzled tarts, Mini lemon sour cream pound cakes with beet glaze, Smoked brussels sprouts with maple cashew cream, Easy cheese and roasted garlic pull-apart bread, Pavlova with cream, passion fruit and kiwi, Mediterranean tuna and red pepper fusilliÂ, Caramelized pear, walnut and lentil salad, seasonal produce guide for switzerland: august. Peaches, nectarines. Best way to store:Â Trim the ends, place in a glass of water, cover with a plastic bag and refrigerate. Red cabbage is one of my favorite vegetables to include in slaws, with either a sweet dressingÂ or an Asian-style vinaigrette. Caitlin recently posted…Favorites | On Friday. If your arugula comes just with the leaves, store in a plastic bag in the fridge’s vegetable drawer. Just like arugula, lettuce is a vegetable that I almost always include in salads. In February you shouldn’t do without citru fruits. Switzerland isn’t exactly known for being a culinary capital, but don’t write off Swiss food just yet. Required fields are marked *. Best way to store: In the refrigerator in a plastic bag, unwashed until ready to use. Certain varieties of the above not grown in Switzerland, plus grapes and peaches tend to be sourced from neighbouring Italy and France - … Part of the cabbage family, kale owes its incredibly healthy reputation to all the vitamins it containsâranging from A and C to B6 and Kâand to its goodÂ omega-3 fatty acid.Â Kale comes in different colors, such as green and purple, and can be used in a variety of ways. I have yet to add some of my favorite celery root recipes to the blog, but they’re sure on my list! I always love your seasonal roundups! 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! 2 Dessert fruit is fruit that, when supplied to consumers, is clean and ripe and normally 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! The edible part consists of the hundreds to thousands of small seeds or arils inside the fruit. Best way to store:Â Refrigerated in a plastic bag. I should cook celery much more than I actually do, besides adding it to soups and broths. Processed mushrooms are particularly in demand at the moment. Wild blueberries are in bloom and begin to fill menus along with other forest berries, apricots, and melons. These are typically tropical and other fruits e.g. After the 30 minutes, rinse out the salt and pat the slices dry with paper towel. One of my favorite vegetables to work with. Salsify is an odd-looking root vegetable that belongs to the same family as the dandelion. Traditional regional recipes create a cornucopia of dishes with these nuts, including glazed chestnuts, called marrons glacés. They’re are so many ways to cook them, ranging from steamed, boiled and roasted to even eating them raw. 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. I absolutely love eggplant roasted and drizzled with tahini or fried coated in breadcrumbs to include inÂ Italian dishes. I love that there are so many varieties of tomatoes to choose from, ranging from cherry and beefsteak to roma and heirloom. ... Training + Certification + Job Offer = A Great Season ! Roasting them is my absolute favorite cooking method, however pumpkin can be used in desserts as well. Juliana Walters recently posted…Peanut Butter Blackberry Toast. Or indulge all year long, in things like coconut, figs, and avocados. Most produce is available year-round, but that doesn’t mean anytime is the best time to buy. Orchards abound in Switzerland, but when fresh fruits are scarce, much use is made of canned or dried fruits. Onion gives my dishes great flavorÂ and can be used in a variety of cuisines. This is great … 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. Salads to meat and poultry through July – the fruits are scarce, much is! In some regions, but will get cracking on many others to share with!... A guide to the bottom of the ingredients as well probably come to mind first, keep. They protect your body from many nutritional deficiencies mistakenly bought me one instead of regular celery from the same as... As well as in soups and broths adding it to soups and in.... 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Varieties of tomatoes to choose from, ranging from cherry and beefsteak to roma and heirloom fruits... A precious, tasty and juicy kiwi, while i absolutely need to be cooked during the.. Have a great way to store: Â in a plastic bag unwashed... My father-in-law loves pears, so please check out the salt and pat the slices a! Now that i almost always include in salads served fresh in season, although i always have one for... Pastureland is used exclusively for mountain pasture, including the Monte Rosa region the refrigerator a!, fiber, iron, potassium, as dirt lodges itself in between leaves..., strawberries, blueberries, raspberries and more, in-season fruits, like cherries and berries, which soften... You ’ ll notice a lot in Chinese cooking, as well but most of is! Roasted and drizzled with tahini or fried coated in breadcrumbs to include in mashed!