Last Friday, March 20th, was the vernal (Spring) Equinox, which marked the beginning of astronomical Spring in the Northern hemisphere.
Day and night were of equal length.
[BBC]
Certain foods are now in season, arriving along with the change in season.
According to an unattributed article in the magazine "Mia", the rise in temperatures and longer days cause the body to change its rhythm. As we shed layers of clothing, so we are keener on feeling and looking slimmer and lighter.
[Portadas]
The markets are full of fresh vegetables, fruit and fish at their peak. These are all foods which, picked in season, have a more concentrated flavour and which retain much of their nutritional value.
From an eco-point of view, they tend to be locally grown, so require little transport and less preservation, thereby reducing environmental impact.
[La Tercera]
Eating foods in season is a simple way of introducing variety, increasing the consumption of fibre, anti-oxidants and vitamins. These all lead to a less heavy digestion and a greater feeling of well-being.
Which foods?
The "Mia" article picks the following: spinach, broad beans, strawberries, sardines, and quinces.
As it happens, I have all these in my garden, except the sardines of course - they're in a can in the pantry!
[Wikipedia]
Spinach (espinacas)
The young leaves of Spring spinach are more tender than Winter ones.
That means they can be used raw in salads. Spinach is rich in folates, vitamin K and complex anti-oxidants.
Avoid over-cooking.
Combine with foods rich in vitamin C which facilitate the body's absorption of iron from the spinach.
[Directo al Paladar]
Broad Beans (habas)
Not in the shops for long, as their growing season is short.
Tender and slightly sweet when recently harvested. They provide vegetable protein, fibre and folates.
Don't overcook, so that they retain their texture and some of their nutrients.
Can be eaten raw when small.
[RTVE.es]
Strawberries (fresas)
This has been a tough year for the strawberry.
The heavy rains and fluctuations in temperature have made the harvest in Huelva province, Spain's principal producer, complicated.
The intense red colour indicates the presence of anti-oxidants and strawberries are loaded with vitamin C.
[Wikipedia]
Sardines (sardinas)
With the good weather, the fresh sardine season is at its best.
The sardine is a very nutritious fish, rich in omega-3 oil and vitamin D.
In season sardines are tastier and cheaper.
Prepare them on the grill or in the oven.
Don't cook for too long in order to preserve the healthy fats and their texture.
[Pescado a Casa]
Quinces (nísperos)
Quinces appear for a few short weeks and disappear "without notice". They remind us that the good weather is here just because of their colour.
Their slightly acid flavour and juicy pulp make quinces a refreshing dessert. They bring fibre and carotenoids which are associated with skincare and good eyesight. Best to pick them when firm but ripe and consume them quickly before they deteriorate.
[ABC]
© The "Guiri Gourmet"
Pictures:
ABC, BBC, Directo al Paladar, La Tercera, Pescado a Casa, Portadas, Wikipedia
Thanks:
Mia, Paul Whitelock,
Tags:
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