Throughout the year there are usually two key moments for making good decisions, one on New Year’s Eve and the other upon returning from summer vacation. Since we’re right at this point, here’s one on the nutrition level you can start implementing now.: eat fruits and vegetables (it can also be used for fish) in season. It’s not about anything innovative, but rather a return to lifelong practices that have fizzled out in the last decades that marked them Globalization and a situation that can be called “free buffet”. It’s what I want when I want it.
September is also a pivotal month when you can still enjoy the last pains of the season Summer fruits (peaches – except peaches from Calanda -, nectarines, figs, peaches, oranges …) and autumnal starts to peek in (tangerines, grapes, apples & mldr;). At the vegetable level, the perfect moment begins for cauliflower, broccoli and celery, but let no one wrinkle their noses, because the rest of the options are also still valid, with the exception of artichokes, peas or beans. And The first pumpkins start to appear.
To make things easier, there are several product calendars like this one from Generalitat de Catalunya. In addition, there are initiatives such as the Mann Cooperative, which has added a QR code to the packaging of fruits and vegetables with information on their origin and seasonal recipes from Fundació Alícia.
Eggplant and peppers, examples of detachment
However, here are two examples to confirm The disconnect we usually experience with the seasonality of products, Especially in cities. There are two vegetables that are quite common in the supermarket – or on the menus of many restaurants – that can give us the feeling that they are grown year-round, when in fact this is not the case. These are eggplants and peppers, whose seasons begin at the beginning of summer and end with the advent of winter. In fact, the traditional cuisine gives us a hint of this at the level of recipes, from gazpacho, ratatouille, sampina, or Mallorca’s “tumbet”.
Nature, and therefore agriculture, has its own rhythm and does not respect it It leads to some imbalances that have consequences on the environmental as well as the economic level. For example, having to resort to “travel foods” grown thousands of kilometers away, with the impact that this has on CO2. The fact that there are fewer products available in the wholesale market because they cost more to grow or import also affects the final price level to the consumer. Then it is clearThere are products like tomatoes, though they are best ripened in the summer sun. It is also grown throughout the year in greenhouses. Of course, the taste will never be the same.
It’s also near
Of course, the “seasonal” concept must join another concept to create a more sustainable and rational consumption system: “proximity”. Because, no matter how good our intentions, Of the 650 kilograms of food consumed annually per Barcelona resident, only between 10% and 15% is produced locally, According to data from the Catalan Metropolitan Council. increased demand for food produced in the environment It will also increase the activity of the peasants and restore the balance of the region. And from the Barcelona City Council they also call for the promotion of urban agriculture.
In any case, this recommendation (which the majority of public institutions agree with) should not be seen as A new barrier to choice, guilt or urgency. Realization is already a step forward, which can be completed step by step by integrating this concept of time and proximity into purchasing decisions. In addition, the gastronomic level is more pleasant. Cooking taking into account the season of each food allows us to break out of the routine, to be aware of the passing of the seasons, Get more connected with nature and explore the huge potential of the Mediterranean Recipe Book.