In this post, I would like to encourage us all to buy and eat more seasonally and locally. Nowadays, we’ve become so accustomed to having any fruit and vegetable we’d like on hand in any supermarket that we don’t even know what is growing, when, and where in the world. That’s a shame, all the more considering getting non-seasonal produce to our countries is not sustainable (think of the transport pollution, the plastic packaging that often comes with it…), and more expensive! I think learning what grows near us and at what times of year is incredibly useful. It is not only a way to live more sustainably, but also to (re)discover some vegetables we weren’t used to be drawn to. To get you started, I’d like to share my favourite seasonal and local vegetables at the moment (all the greens!), all their health benefits and some recipe ideas 🙂
- Parsley: I love it so much that I buy bunches of it every single week! Parsley is from the apiaceae family (like carrots, parsnips, celery, fennel), can grow pretty much all year around in our latitudes. This herb is fabulous, as it is packed with iron, vitamin K, vitamin C, and other antioxidants. Its taste is also incredibly unique and pleasant. Most people use it as a small touch to add to their dishes, but I love to use loads! For example, I would use a whole bunch as the star of a salad.
>> My favourite way to cook it is as tabbouleh.
- Cruciferous vegetables: kale, broccoli, cavolo nero, watercress… these are my go-to but winter is the thriving season for cruciferous veg and you can choose from so much variety (cauliflower, Brussels’ sprouts, bok choi, Chinese cabbage, romanesco…). This large family is resourceful as it is it is packed with antioxidants, vitamins (A, C, K) and minerals (calcium, iron, manganese…). They can be useful in cases of intestinal permeability (“leaky-gut”), after chemotherapy (which attacks the cells lining the gastro-intestinal track) or for peptic ulcers, as it is rich in glutamine, an amino acid which reinforces the tight junctions in the gut. They are also rich in glutathione, a powerful antioxidant enzyme, which can prevent cancer. They also do wonders in case of estrogen-dominance, because when we eat cruciferous veg, we produce diindolylmethane (DIM), which decreases overall estrogenic activity. I’m going to stop here but if you’re interested, do your own research, and you’ll soon be convinced cruciferous vegetables are good for you!
>> Recipe for watercress: simply cut it and make a nice dressing to eat as a refreshing salad!
I hope this post gave you some inspiration to enjoy winter vegetables!