BVEO: German vegetables celebrate Fresh Vegetable Day


Moon June there are no permanent public holidays, but there are many more pleasant ones days of honor! One of these days of honor is especially good “Day of fresh vegetables” near June 16. It’s all about fresh vegetables, and rightly so! On the one hand, fresh vegetables are endlessly delicious, and on the other hand, they are very effective in supporting a healthy and healthy diet low-calorie food style. And when it comes from local cultivation, it is not only especially fresh, crunchy and delicious, but also contributes to climate balance thanks to short transport routes.

Vegetable happiness is on the doorstep

We see green not only in gardens, meadows and forests, but also when it comes to vegetables. Because it’s now available fresh-picked everywhere, from eggplant to zucchini, tender and delicious. This especially applies to all fans of conscious and healthy diet very against AND trend, which is also reflected in the overall consumption of vegetables in Germany. Last year, it increased again – from 8,780 tons to 9,095 tons. A total of 109.4 kg of vegetables were eaten per capita in this country. In 2020, it was 105.6 kg, and in 2019 – only 99.5 kg*. as the most popular vegetable Germany has it again tomato takes first place in the rating.

10 the best-selling vegetables Germany (kg/per household)*:

Tomatoes (13.5 kg)
carrots (10.4 kg)
Cucumbers (10.1 kg)
Onion (8.8 kg)
Pepper (8.0 kg)
Iceberg salad (3.3 kg)
Zucchini (2.5 kg)
Mushrooms (2.4 kg)
Asparagus (2.2 kg)
Cauliflower (2.1 kg)
(*Source: Federal Statistical Office / Destatis / Agrarmarkt Informations-Gesellschaft mbH (AMI))

Acquisition and storage

fresh vegetables not only is it the tastiest, it also contains the most vital substances. At some point, they are split by light, heat, and oxygen. For this reason alone, vegetables should be prepared and eaten as fresh as possible. However, since vegetables are not all the same, the type and length of storage is also quite different. Some vegetables have a short shelf life, others – up to 2 weeks with proper storage. And if the need arises for longer storage, canning, fermenting or freezing are good alternatives for longer storage of vegetables and preservation of healthy nutrients.

10 popular seasonal vegetables

According to the day of fresh vegetables here 10 popular summer vegetables presented – even if the choice is difficult! Here are some ideas on what to do about it.

cauliflower: Real cosmopolitan, which is at home in every kitchen in the world. Thanks to its subtle aroma, it can be prepared in a variety of ways: boiled, stewed, fried, deep-fried, au gratin, or classically as a side dish with melted butter or b├ęchamel sauce. Tip: Cauliflower and broccoli curry with red lentils

broccoli: It even surpasses its cousin cauliflower in terms of nutrients. In fact, he is frank incredibly healthy! The extremely tasty culinary import from Italy is not only packed with healthy ingredients, but also has an unforgettable career. In just 20 years, it has firmly established itself on German fields and in almost every German home. Tip: Vegan herb and vegetable stir-fry with millet or broccoli and silken tofu salad

bean: Not every bean makes a sound! But on the contrary. Properly cooked beans will do nothing but explode your taste buds. And they are healthy! They are full of vitamins A, B and C, carbohydrates, fiber and minerals, especially potassium, calcium, magnesium, iron and zinc. Through her high protein content They are also suitable for a vegetarian or vegan diet. For this reason alone, they should be on our plates more often. And cooking is also easy. Washing, cleaning, thread removal are usually not even necessary for new varieties. And even better: in just 15 minutes, delicious legumes are prepared with a little salt and, if you like, a little spice. Be sure to pour out the water after cooking and do not use it again. Tip: Burrito with green beans and cashew nut cream or classic bean salad with walnuts and feta cheese.

cucumbers: They are superfood and more refreshing figure flatterer simultaneously. Because cucumbers consist mostly of water, but still contain many vitamins and minerals. In combination with natural yogurt and dill, juicy slices of cucumber become a light summer salad. But they are also delicious warm, for example, steamed, stewed or stuffed. Raw cucumbers are great for diving. They can also be pickled as pickled or pickled cucumbers. Tip: cucumber sushi or an Asian cucumber and tomato salad

carrot/carrot/spicel: Very tasty and useful! As juice, raw, cooked, steamed or glazed, carrots are packed with flavor good nutrients, like calcium, iron and potassium, and therefore should be on the menu several times a week. Tip: french fries or carrot-orange sorbet with ginger and turmeric

salad: Batavia, crispana, oak leaf, oak leaf, iceberg, lamb or head salad, whether Lollo Bionda or Rosso, romaine lettuce, radicchio, arugula or purslane are just a few. There is a huge selection of salads. They have extraordinary culinary talent because they are low in calories, full of nutrients and can be transformed into a variety of summer dishes. Tip: Rainbow salad with rice, heart salad with endive with peas and royal oyster mushrooms or Romaine salad with green beans

onion: They are real harbingers of spring, very tasty and quite soft. A thin green and white version of the onion with long, hollow stems somewhat resembles a leek, but the small white bulb makes the vegetable look like an onion. Green onions complement dishes visually and in taste and are ideally combined with salads, quark, sauces and dressings. Tip: miso ramen with pak choi and onion or summer rolls with peanut sauce

paprika: They are available in hot, fruity-spicy and mild versions, as well as – depending on the degree of ripeness – in red, orange, yellow and green. Being a member of the Capsicum annuum family, like the tomato, it is one of the Solanaceae. Peppers contain a lot of fiber, a lot of vitamin C, magnesium, zinc and calcium, as well as various secondary plant substances – some of them digestible. Hot peppers are just as popular as mild sweet peppers. She is extraordinary various vegetables and suitable for crisp salads, toppings or spicy sauces, but can also be steamed, grilled or enjoyed raw. Tip: tomato and pepper appetizers or grilled vegetable kebabs

tomato: The most popular vegetable among Germans are nightshades, which come from South America. They are available in a huge variety of varieties, including beef, bottle, egg, vine or cherry tomatoes. They are versatile in cooking, they can be baked, fried, grilled, stuffed or simply enjoyed raw or in salads. Tip: Cucumber and tomato pie, tomato and thyme ricotta pie or roasted colored tomatoes with burrata.

zucchini: Their weakness is their strength – courgettes don’t have much flavor, so they go well with other types of vegetables. combine. They taste great grilled, roasted, fried, or steamed, as well as in sweet cakes or for dipping. Italians appreciate zucchini – in the singular from zucchini – for stuffing or for ratatouille. By the way: you can use smaller flowers, e.g. B. To use as an edible decoration of salads. Tip: Zucchini fritters or an oriental carrot and zucchini salad with chickpeas and roasted sesame seeds. (BVEO)


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