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It is the season of the leek, beetroot and carrot: this is it

If you’re a little environmentally conscious, you leave some fruit in the fall at your left side. As runner beans and spring onions in the autumn, a long way to go. But what do you eat then, but at this time of the year? Organic gardener, Stu, Costermans has a set of six vegetables of the season are selected for that ‘just go out and give some surprising tips & tricks.

Veggies

“Endive is one of the last leafy crops on the ground are harvested. In the winter months and early spring, it is also the Netherlands endive is available, but the veggies are coming out of the greenhouse,” says Costermans, the owner of The Groentenakker in Odijk. Veggies are we know, especially as an ingredient in stews, but it can also easily be steamed or stir fried, or incorporated in a salad, or in scrambled eggs.

Red beets

The red beet is sown from late april to early June, and in the autumn to be harvested. They are known primarily as a cooked vegetable, but Costermans poft, they would have preferred. “They are baking in the oven, it’s just a matter of wrapping it in aluminum foil, the sugar-beet is a much more intense flavor than when they are cooked. You can also use garlic, herbs and spices to add.” How long in the oven will go, it depends on the size of the beets, and it is just a matter of trying it out.

Vegetables that are a good choice for you

  • Long beans, chinese cabbage, cauliflower, broccoli, lettuce, kohlrabi, leeks, turnips, radish, beetroot, red cabbage, chinese cabbage, brussels sprouts, tomatoes, onions, carrots, cabbages and the cabbage are, according to the netherlands Nutrition centre, the whole of the year would be a good choice.

Fennel

Fennel is a versatile vegetable that is well known for its strong, anise flavour. “What is it with fennel?”, responding Costermans. Fennel can be roasting, braising, grilling or gratin, and use it in salads, soups, risotto, pasta, vispakketjes, and casseroles.

The roots

Najaarswortels, in contrast to the turnip, has a slightly sweet taste. “Certainly, if the weather is a bit colder in the fall,” according to Costermans. “Because the roots are more likely to be collected and kept, you know, it was not on when they are harvested. And that’s a shame, because the seeds that are harvested in the fall and tastes a lot better than when they were made.”

See also:
Include vegetables that look less and less healthy?

Leek

Leeks are related to garlic and beef are processed into soups, pasta and more. Costermans, prepare the spicy vegetables, usually in a different way. “I’m gonna cut the leeks into pieces of about 10 cm, boil them briefly and then fry them in a little bit of oil so they are soft and tender on the inside, to be it,” he said.

Cabbage

Chinese cabbage is one of the few remaining coal that was not in the winter, it is ready for consumption. “Any other coal we will be able to the country, and it was only in the winter harvest,” says Costermans. Chinese cabbage can be very good eaten raw in a cabbage salad to handle, or in a stir-fry or stew.

Tip: check out the groentekalender

Examine the environmental impact of a particular vegetable (or fruit) in a given month, you can easily find it in the fruit and Vegetable market, and fruitkalender of the Environment. Which are the fruits and vegetables of the Dutch fields, but also some of akkerproducten of which is transported by truck or ship to.

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