HomeCasinoSEASONAL CALENDAR: WHAT IS THERE DURING WINTER TO COOK?

SEASONAL CALENDAR: WHAT IS THERE DURING WINTER TO COOK?

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In our monthly seasonal calendar, you can find out which fruits and vegetables you can buy locally grown right now. In December there is more stock, but a few vegetables still grow in the cold season. And winter is the perfect time to build your new high score at Betamo NZ.

In the summer the fruit and vegetable offer is more varied, but also in December you can eat healthy and regional: With many different cabbage varieties as well as tubers and roots from regional cultivation or from storage.

ALSO FOR A CHRISTMAS GIFT

Gift tip: A seasonal calendar including many recipes, tips and tricks around the fruits and vegetables that are currently in season. 

Seasonal calendar December: Cabbage, cabbage and cabbage again

Kale is available until February from regional cultivation and can be used in many ways: for example in lasagna, quiche, casserole or moussaka, as a side dish to pasta and rice dishes or even as a salad or pesto – or as a delicious smoothie. Because it contains valuable vitamins and minerals, it is also considered a local superfood. Here you can find a few recipe ideas with kale.

Other cabbage varieties that you can get now from regional cultivation: Brussels sprouts and Chinese cabbage (you can make a delicious kimchi yourself from the latter, for example). From storage, you can get pointed cabbage, red cabbage and savoy cabbage – which you can use to make vegetarian roulades, stew or simply a side dish. By the way, to preserve as many nutrients of cabbage as possible, it is better to prepare it in the steamer.

DECEMBER

In addition to cabbage, you can also get fresh lettuce now: lamb’s lettuce withstands the cold temperatures and can still be harvested in winter. Parsnips and leeks are also still growing at the moment. Carrots, potatoes, pumpkin, radicchio and a handful of other vegetables are available from storage. Fruit is getting tight: apples and pears are available from storage – apart from that, unfortunately, nothing more.

JANUARY

Especially in winter, it is difficult for us to find out which fruits and vegetables are available from regional cultivation. The selection in the supermarket is huge, but most of it comes from far away or from the greenhouse. There are good reasons why we should not buy these fruits and vegetables: The long transport routes and the heating of the greenhouses destroy our climate. The cultivation takes place in regions that already suffer from a lack of water. In addition, the fruits have less flavor and hardly any vitamins.

Carrots, potatoes and apples are also available in January from the region.

With our monthly seasonal calendar, we want to show that seasonal and regional food is possible at any time (and especially in winter). If you also buy the products at the weekly market or directly from the farmer and in farm stores, you also save packaging material and your money stays in your region.

FEBRUARY

Sure: zucchini, tomatoes, strawberries – all that is available at any time in the supermarket. But the supposed freedom of always having everything available comes at a high price: We destroy the climate with the emissions from the insane transport routes, support the cultivation of vegetables and fruit in regions that already suffer from water shortages, and eat fruit that tastes of nothing and has hardly any vitamins.

Kale, parsnips, lamb’s lettuce: Here’s what’s on offer in February

During the natural harvest times of outdoor produce, the flavor and nutrient content is at its most intense. In our February overview you will find vegetables and fruits that are growing right now in Germany, ideally in the open or at least in an (unheated) greenhouse. This is available regionally in February: kale, parsnips or lamb’s lettuce. Fruit and vegetables from storage are also still available now from the region: apples, beet, carrots and pumpkin, salsify and savoy cabbage.

Not everything that is in season is produced regionally

But be careful: even during the season, you should pay attention to where the food comes from when shopping. The goods you are most likely to buy regionally are those you buy at weekly markets, from the vegetable box, at the organic market or, of course, directly from the producer. Here you also save packaging material. The selection of regional products in supermarkets is often very small.

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