Summer is one of the busiest harvest seasons and to top it off, it’s often our favorite vegetables and fruits that make their way onto our plates. Tomatoes, peppers, garlic and beets: there are plenty of opportunities to eat well with good seasonal products!
Knowing what fruits and vegetables are in season is a bit like hitting the jackpot on a site like
fashionlures . Sometimes it takes a certain amount of patience and you have to know at your fingertips all the flavors that can be combined and canned for the other months of the year.
The tomato is a fruit, it is the most emblematic food of summer, the hot season and even the return to school in September. The tomato is so versatile that it can be eaten raw, cooked, or stuffed.
Stuffed tomatoes are part of the unconscious culture of many people, and all butchers in France will be able to provide you with the precious stuffing that will fill the raw vegetable. There is now an option with vegan stuffing that mimics the flavors of this “grandmother’s” dish very well, and you can indulge yourself all summer long, when tomatoes have the most flesh. nutritional.
Tomatoes à la provençale offer an equally delicious variation, as you can incorporate delicious cloves of garlic as well as a little olive oil.
Hmm, bell pepper is an essential food vegetable to give color to your dish, and the best season to taste it is of course the summer season. Cooking the pepper is not rocket science: you can stuff it with many meats and put it in the oven to reveal all its flavors. Peppers can also be eaten very well raw in a salad to enhance the taste of fish.
The main difficulty with the pepper is that it is difficult to store it for more than 7 days. On top of that, it doesn’t hold up well in the fridge and can easily wilt after two or three days. That’s a good excuse to devour it right away, isn’t it?
Recipe idea: Provençal tian
The barbecue season is open, and the meats follow one another on the grill of some of us, but what vegetables to accompany them?
The Provençal tian is a century-old recipe that is coming back to the fore for its simplicity and taste: tomatoes, green zucchini and yellow zucchini, garlic cloves and eggplant set the scene. Just cut them into rounds, brush them with olive oil and put them in the oven.
The Provençal tian keeps its promises and can restore a feeling of lightness to the stomach after grilled meats. We also recommend herbs de provence to give it an inimitable taste.
As the late Coluche said, “the artichoke is a real poor man’s dish. There’s more on your plate when you’re done than when you started.” Whether we agree with this joke or not, we must recognize that we do not always give the artichoke the attention it deserves.
Summer vegetable par excellence, the artichoke is doubly good, since you can taste this vegetable by the petals but also by the heart. Inulin is the substance that gives the artichoke this sweet taste, halfway between green vegetables and fruit.
For your recipe ideas, we warmly recommend penne with artichoke hearts. All you have to do is cook the pasta as usual, and add the artichoke hearts, steamed and lightly browned in olive oil. Guaranteed effect thanks to this vegetable which refreshes while giving a light sweet taste.
Cherries, strawberries, raspberries and apricots: jams for the rest of the year
Fruit crops have been hit hard by the combined effects of frost and drought in recent years. However, the harvests are still very good in certain regions of France and summer is really the right time to have very beautiful fruits on your table.
So much fruit, sometimes, that you feel like you can’t eat them right away. You can make very simple strawberry pie recipes, but you can also turn these fruits into jams.
We often imagine that making jam requires supernatural powers from old-time grandma, but it’s actually very simple. Just cook your favorite fruit for 20 to 45 minutes and add sugar.
With a bit of expertise, you’ll be able to make year-round jams that kids love and adults lick their lips too.