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Freeze Cauliflower: This Way You Can Keep the Vegetables Longer

If you have a surplus harvest or simply want to prepare cauliflower out of season, you can freeze it and preserve it that way. We’ll show you how.

Cauliflower is in season in Germany from June to October. Then you can harvest the vegetables in your garden or buy them at the market. But you shouldn’t freeze it raw – otherwise it will probably become soft after thawing. We will show you how to proceed as gently as possible and how to preserve the important nutrients in the vegetables.

Before freezing: chop the cauliflower

  • Wash the cauliflower and remove any leaves.
  • Cut the cauliflower into pieces. Depending on the intended use, you can decide how big the pieces should be. We recommend cutting the cauliflower into bite-sized pieces.

Freezing cauliflower: this is how it works

To preserve the nutrients in cauliflower, you need to blanch it before freezing.
Bring water to a boil in a saucepan.
Meanwhile, have a bowl of ice water ready.
When the water boils, add a squeeze of lemon juice. This prevents the cauliflower from turning brown.
Place the cauliflower in the boiling water for about three minutes.
Then take the cauliflower out of the hot water with a slotted spoon and place it in the ice water.
Remove the cauliflower from the ice water and gently pat dry with a towel.


Place the cauliflower in freezer-safe containers and place them in the fridge. It’s important to portion the cauliflower or it will freeze together. This makes it difficult to separate and portion.
The cauliflower will keep for several months. When you prepare the cauliflower, add it to the cooking water from frozen. If you thaw it beforehand, it will quickly become mushy.

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Plastic Packaging for Fruit and Vegetables: No-go or Necessary?

Apples, grapes and tomatoes often come in plastic wrap or plastic trays. Huge mountains of plastic are the result. Should we only buy unpackaged fruit and vegetables, or does the plastic wrap in the supermarket sometimes make sense?

Whether it’s apples in a plastic bag or a three-pack of peppers in a plastic jacket. Many types of fruit and vegetables are packed in plastic – including large mountains of rubbish.

Especially if it is disposed of incorrectly, plastic waste damages our environment and pollutes the oceans. One area where a lot of plastic can be saved is food packaging – especially fruit and vegetables.

Plastic waste in private households has increased significantly since the beginning of the corona pandemic. Since March, there has been around ten percent more packaging waste, as the recycling company “Der Grüne Punkt” reported to ZDF. Although commercial waste fell in the same period, more waste was produced overall. Time to reduce plastic waste as soon as possible.

First rule: reduce plastic waste in food packaging

When you buy fruit and vegetables, you often have a choice between individual, unpackaged goods and bulk packs in plastic wrap or trays. Here the choice seems clear: You can buy fresh fruit and vegetables individually and thus avoid plastic packaging, which immediately becomes plastic waste after consumption. Reusable reusable nets are suitable for transport. Because the top priority in waste management is waste avoidance.

Where you have the choice between unpackaged fruit and vegetables and goods with plastic packaging, you should therefore choose the plastic-free variant – even during the corona pandemic you can shop without packaging without hesitation.

The Federal Institute for Risk Assessment (BfR) in Berlin explains that there are no proven cases in which people have contracted the corona virus through contaminated food. Many people continue to reach for unpackaged apples, tomatoes and cucumbers. The trading company REWE, for example, did not notice any changes in buying behavior among its customers during the Corona crisis.

Sometimes packaging makes sense

Unfortunately, it’s not always that simple. For some types of fruit and vegetables, packaging may be necessary because the goods would otherwise spoil quickly. Take lettuce, for example: without protective packaging, lettuce spoils quickly in the supermarket and most consumers no longer buy wilted lettuce. In such cases, packaging can prevent unnecessary food waste.

In a regional test, REWE refrained from packaging organic fruit and vegetables for six months and came to the conclusion that the company could save three tons of plastic a year nationwide with unpackaged organic iceberg lettuce. However, due to the lack of a plastic protective cover, an estimated 18.5 tons of organic iceberg lettuce would spoil every year, making them unsellable.

REWE came to similar conclusions with other lettuce, organic broccoli and organic berries. Broccoli, for example, blooms faster without packaging and loses its freshness. Berries are very delicate and also need protective packaging. Packaging is therefore not bad per se: it can protect the fruit and vegetables and keep them fresh for longer. Elaborate plastic packaging is not necessary.

But: If packaging, then as environmentally friendly as possible

Even though certain fruits and vegetables need protection to keep them fresh for longer, multi-wrapped plastic packaging remains harmful to the environment. An interim solution is therefore optimized packaging.

Paper packaging or cardboard packaging is usually an improvement over the plastic cover. Customers often simply want to bundle their fruit and vegetables and therefore choose the grapes or cherry tomatoes in the plastic tray. Cardboard boxes are usually sufficient here – the plastic coating is usually not necessary. Nets, such as those used for onions and potatoes, are also a good alternative.

Packaging solutions at REWE

REWE has drawn conclusions from its unpackaged test: with immediate effect, the supermarket chain will dispense with or optimize packaging for organic fruit and vegetables. As a result, REWE saves 210 tons of plastic and 80 tons of paper every year. Where it is not possible to dispense with the packaging, the packaging is optimized.

PENNY is also permanently converting its organic fruit and vegetable items – the Naturgut Bio-Helden – to plastic-free packaging or unpacking it wherever possible. As alternatives, more environmentally friendly cardboard and paper packaging, cellulose nets or bands and stickers are used – the cucumber, for example, remains completely unpackaged. This can save up to 50 tons of plastic annually in the long term.

All in all, the REWE Group has already made more than 2,000 own-brand packagings more environmentally friendly – true to the motto: avoid, reduce, improve. As a result, REWE and PENNY alone use around 8,000 tonnes less plastic each year.

In order to achieve this amount of savings, REWE and PENNY are reducing the film thickness of the packaging and are often switching from film packaging to adhesive tape rolls or adhesive labels. Customers can also buy a reusable net and carry the fruit and vegetables home in it. Grass paper or FSC-certified paper is used for fruit boxes.

REWE also transfers the findings from the unpackaged test to the conventional range. Recently, for example, ripened avocados and mangoes are no longer packed in trays and optimized packaging is used for berries.

Conclusion: It is mainly up to us as buyers: With our purchase, we determine whether supermarkets will use more or less (plastic) packaging for fruit and vegetables in the future. And also when a food is considered unsellable – if a head of lettuce has a wilted leaf or an organic apple has a small dent, you can still buy and eat it with a clear conscience. If we deliberately choose imperfect pears, carrots or potatoes more often, we reduce food waste and contribute to less food ending up in the bin.

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Food

Winter Vegetables: 5 Seasonal, Healthy and Tasty Varieties

There are good reasons to eat local vegetables even in winter. But which vegetables are in season in winter and taste good at the same time? We introduce you to five tasty varieties of winter vegetables.

Even in winter there are healthy vegetables that come from regional cultivation. Local winter vegetables have three advantages: You strengthen regional agriculture, protect the environment thanks to short transport routes and do something for your health. We show you five types of winter vegetables and suitable recipe ideas.

Would you like to get an overview of when which fruit and vegetables are in season? Then take a look at the Utopia season calendar.

More than winter vegetables: Mushrooms grow all year round

Mushrooms are harvested continuously in Germany. You can therefore count on the robust mushroom variety even in winter – no matter how early it comes or goes. Mushrooms contain a lot of potassium, are low in fat and calories and have a relatively high protein content.

Cabbage: The ultimate winter vegetable

Kale thrives late in the year and can be bought locally from November. You have four months to test recipes with kale, because the winter vegetable disappears from the stores at the end of February.

If you are running out of ideas on what to prepare with kale, we have a few recipe suggestions for you:

Green cabbage is particularly popular in East Friesland. Instead of the traditional Mettwurst, we recommend smoked tofu, fried eggs and potatoes as side dishes.
Kale is also wonderful in vegetable lasagne, quiche, casserole or vegan moussaka.
Kale can also be used as a pasta sauce. Mixed with some feta or blue cheese, kale on noodles makes a tasty noodle dish.
Also delicious: kale soup with vegetables, kale salad and kale chips
In addition to kale, other types of cabbage such as Brussels sprouts and savoy cabbage are also harvested in winter. From October to March you can find Brussels sprouts from regional cultivation in the sales counters. For example, you can find a Brussels sprouts recipe here: Winter recipes: Seasonal dishes that keep you warm. Savoy cabbage is available almost all year round, namely from June to the end of February. You can easily prepare vegetarian cabbage rolls from savoy cabbage and cabbage. In order to preserve as many of the cabbage’s nutrients as possible, we recommend that you prepare it in a steamer.

Storage vegetables in winter: potatoes

Although the potato harvest ends in October, you can still find German potatoes in stores during the winter months. If stored properly, they will last for months. If you buy potatoes from regional (organic) cultivation in winter, it is therefore all the more important to store them in the dark at low but not icy temperatures. The best place to store potatoes is a dry basement.

Black salsify: The winter alternative to asparagus

The black salsify harvest begins in October. Until the end of February you will find the vegetables, also known as winter asparagus, mainly at weekly markets. Regional salsify is rarely found in supermarkets. Even if it is tedious to prepare fresh black salsify because of the peeling, it is worth the effort. Because the winter vegetables are rich in nutrients and provide a tasty variety in winter.

The fruity winter vegetable: beetroot

Beetroot is harvested in Germany between September and March. It is rich in vitamin B, potassium, iron and folic acid. Many of the nutrients are preserved when you eat them raw, for example in salads or as juice. Many cooks avoid the delicious vegetables, mainly because of their intense color – there are very creative recipe ideas with beetroot.

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Food

Corona Virus: You Have to Consider This When Buying Fruit and Vegetables

Can the coronavirus be transmitted through fruit and vegetables? We have put together the most important tips that you should currently consider when buying and preparing fresh food.

That’s how long the coronavirus survives on fruit and vegetables

The corona virus causes uncertainty: Many people are afraid of contracting the virus via a smear infection when buying food. First the good news: According to the Federal Institute for Risk Assessment, transmission of the coronavirus through fruit and vegetables is very unlikely.

Nevertheless, the virus can usually survive on surfaces for between three hours and three days, according to American researchers from the “New England Journal”. According to a study by the University of Greifswald, the virus can persist on surfaces for up to nine days.

However, the survival time depends on various factors, such as temperature, humidity and the material of the surface. According to the University of Greifswald, cold and high humidity should promote the lifespan of the virus.

The germs of the coronavirus have a very low environmental stability, so transmission through food, even imported from risk areas, is unlikely.

Coronavirus: Prepare fruits and vegetables safely

Even if the transmission of the coronavirus via fruit and vegetables is rather unlikely, sufficient hygiene and caution when dealing with pathogens can never hurt. We have therefore put together the most important tips for handling fruit and vegetables for you:

Wash your hands: The most important tip when dealing with fruit and vegetables is still washing your hands. You should urgently wash your hands after buying the food and before and after preparing it.
Wash fruit and vegetables: Of course, you must not forget to wash the fruit or vegetables thoroughly with hot water. More about this here: Washing fruit properly: What to do about pesticides on the skin?
Peel fruit and vegetables: Not every type of fruit and vegetable can be peeled. However, where it is feasible, it is definitely recommended.
Boil fruit and vegetables: Especially for high-risk patients, it is advisable to completely avoid raw food during the corona crisis and only eat fruit and vegetables that have been cooked. The high temperatures render the viruses harmless.

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Food

Pak Choi Salad with Apple: Recipe with lots of vegetables

You can process pak choi into a crunchy salad. Here you get the right recipe for the wholesome variety of cabbage, which has a light mustard aroma.

Crisp, a mild spiciness reminiscent of mustard and easily digestible: These characteristics make Pak Choi an ideal basis for salads.

Pak Choi, also known as Chinese cabbage, is a cabbage vegetable that is widespread in Asian cuisine. But you can also find Pak Choi more and more often in local vegetable displays. It not only tastes great fried, steamed or blanched, but also as a pak choi salad.

Due to the high fiber content, most people often do not tolerate raw brassicas well and suffer from stomach and intestinal problems after eating them. However, since pak choi has a little less fiber and is therefore more digestible than other cabbage, you can also eat it raw.

Pak Choi Salad: A recipe with lots of vegetables

Ingredients:

250 g pak choi
1 large carrot
1cucumber
6radishes
1big apple
2spring onions
0.5 bunch of chives
1 tsp sweet mustard
4 tbsp walnut oil
3 tbsp apple cider vinegar
salt and pepper

Directions:

Clean and cut the pak choi into small pieces. You can find tips on how to do this under Preparing Pak Choi: How to make Chinese cabbage.
Wash the vegetables and the apple. Cut the carrot, cucumber and radishes into sticks and the apple into small pieces. Cut the spring onions and chives into fine rings. Toss the pak choi salad in a large bowl.
For the dressing, mix the mustard, walnut oil, and apple cider vinegar together. If necessary, add a little water if the dressing is too thick. Season the dressing with salt and pepper.
Pour the dressing over the pak choi salad and mix well.

Additional tips for cooking

However, similar to chard, which is often confused with pak choi, the stalks of the vegetable can sometimes be a bit firm. You should therefore cut the pak choi for salads as small as possible.
Nutty components such as sesame oil or walnut oil in the dressing go well with the light mustard aroma of the crunchy sticks.
A fruity note balances the tart taste of the green leaves. Pomegranate seeds or pieces of apple, for example, are therefore suitable as toppings.
Make sure your ingredients are organic. Seals such as Bioland, Naturland or Demeter identify products that come from environmentally friendly cultivation. Among other things, you can be sure that they are free of chemical-synthetic pesticides.
If you shop seasonally and regionally, you can also save on CO2 emissions. This is particularly important with pak choi, as it often comes from Thailand.
If you don’t like it raw, you can also add fried pak choi to the salad.

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Food

Vegan Chop Suey: Recipe with Lots of Vegetables

Chop suey is also vegan and a delicious classic of Chinese cuisine. We’ll show you how to prepare the dish without any animal products.

The best way to prepare vegan chop suey is in a wok. Alternatively, you can replace this with a large pot. The chop suey sauce gets its spiciness and intense aroma primarily from the thickened soy sauce. Ginger, garlic and the hot paste Sambal Oelek are also used in our recipe.

Since the vegan chop suey consists almost entirely of vegetables, you need the most time for cutting during preparation. So if you don’t have the time, you can prepare the vegetables the day before. The mixing, cooking and seasoning of the ingredients is then relatively quick.

Make sure the vegetables are organic if possible. This is not only better for the environment, but also for you. No harmful chemical-synthetic pesticides are used in organic farming.

For your chop suey you also need vegetable broth. You can prepare these yourself.

Vegan Chop Suey: An easy recipe

Ingredients:

3onions
4 tablespoons sesame oil
2 tbsp tomato paste
2Chicory
2peppers
2carrots
2 clove(s) garlic
200 g green beans
10 ginger
120 mlsoy sauce
400 ml vegetable broth
1 teaspoon Sambal Oelek
3 tablespoons starch
400 gbean sprouts

Directions:

First cut the onions into small pieces. Heat 1 tbsp sesame oil in a wok and fry the onion together with the tomato paste.
Then wash the chicory, cut it into small pieces and fry it in a separate pan with 2 tablespoons of oil.
Now cut the peppers and carrots into small pieces and chop the garlic into fine pieces.
Add the garlic and chicory to the sautéed onions.
Then fry the carrots, peppers and beans in the pan with the remaining sesame oil. Put everything in the wok or large pot.
Mix the cornstarch with some water in a small bowl. Now cut the ginger into small pieces and add it to the chop suey together with the soy sauce, the vegetable stock, the sambal oelek and the cornstarch.
Let the whole thing simmer for a moment and then add the bean sprouts. Chop suey tastes particularly delicious with fried noodles or rice.

This is a particularly good way to make vegan chop suey

If you want to prepare the vegan chop suey with noodles, you can find the typical Asian fried noodles in the supermarket. However, these are often prepared with egg.

You can also vary the ingredients according to the season and regional availability.

For example, you can replace chicory with white cabbage when the cabbage is in season.
Depending on your taste, you can also use other vegetables for your chop suey. For example, broccoli or leeks go very well with it.
In the Utopia seasonal calendar you can check when is the best time for which vegetables: Seasonal calendar for vegetables and fruit: Think Global, Eat Local!
Classic chop suey usually comes with chicken, shrimp, or pork. Just as delicious, much more environmentally friendly and cruelty-free, the chop suey works with tofu, soy strips, kidney beans or mushrooms instead.

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Food

Dirty Dozen: 12 Fruits and Vegetables You Should Buy Organic

Many pesticides: beware of the “dirty dozen”

Critics like to argue: “Organic vegetables and fruit do not have more vitamins and nutrients than conventional products and are therefore not healthier.” And even if organic contains fewer traces of pesticides – for conventional products there is still a legal one Limit.

In fact, many pesticides are still insufficiently researched, especially in combination with each other. Despite only a few studies on pesticides, not only are the maximum values controversial, they are also often exceeded – as studies by the Federal Office for Consumer Protection and Food Safety (BVL), among others, show again and again. We explain which foods are particularly affected – you’d rather buy our “Dirty Dozen” organic.

1st place in the dirty dozen: fresh herbs

Strictly speaking, herbs are neither fruits nor vegetables. But the latest figures from the BVL from 2020 clearly show that you have to be careful when shopping here. Residues of several pesticides were found on almost two thirds of the 120 samples examined – up to fourteen different types on a single sample!

More than 12 percent even contained more residues than permitted by law. Pennywort from Sri Lanka was particularly often the subject of complaints, but coriander and parsley were also affected.

Pomegranates: Every 10th above maximum level

Pomegranates exceed the pesticide limit value more often than any other fruit, according to the latest study by the BVL from 2022: almost 11 percent of the 118 samples analyzed in 2020 were above the maximum residue level.

In addition, exotic fruits often have to be imported over long distances. Therefore, buy them rarely and only in organic quality. Or rather grab regional fruit in the supermarket. You can read when something is in season in the Utopia season calendar.

Extremely loaded frozen blackberries

Blackberries are only in season from July to September. The rest of the time we either use imported goods – or frozen blackberries. But both have disadvantages:

Imported berries can have a lousy carbon footprint, depending on the route and vehicle used. And you have to be particularly careful with frozen blackberries: According to the BVL, 3 out of 4 are contaminated with multiple pesticides. Up to 11 different pesticide residues were found on individual samples, 9 percent even exceeded the legal maximum. It is better to plant blackberries yourself and then freeze them – preferably without plastic.

Pesticides on Vegetables: Beans

Legumes are actually healthy. Unfortunately, the vegetables often contain more pesticides than permitted. In the case of beans (with pods), 6 percent of the samples tested by the BVL were above the legal limit. For dried beans it was over 4 percent.

Homegrown beans are guaranteed pesticide-free. They grow in semi-shade, either in beds or on the balcony.

5th place in the Dirty Dozen: peppers and chillies

According to the BVL, more than 4 percent of the paprika and chilli samples examined contained higher pesticide residues than permitted. More than half was also repeatedly contaminated – with up to 32. Different pesticides.

It is therefore better to buy paprika in organic quality: Organic farmers are not allowed to use synthetic pesticides. Here you can find out what the EU organic seal is all about.

Grapefruit, pomelos, sweeties

Grapefruits are a critical case: the BVL examined them together with grapefruits and sweeties. In the tests, more than 3 percent of the samples were above the legally regulated maximum value for pesticides. In addition, 66 percent of the brands examined contained several chemicals at the same time. In 2019, the values were even higher. If you use organic grapefruit instead, you are on the safer side.

Many do not know how to store grapefruit properly and have to throw the fruit away after a few days. That won’t happen to you with our tricks: store food properly.

Black and green tea

Pesticides are not only sprayed on fruit and vegetables. Tea from conventional cultivation is also often affected – according to the BVL study, around 3 percent of the more than 300 samples were above the permitted pesticide content.

So do yourself and your body a favor and grab certified varieties with an organic seal – and preferably a fair trade product. Because there are practically no living wages in the tea industry, trade unions and works councils are hindered and even prevented in many places. More information: The bitter truth about tea.

Pesticides on vegetables: lamb’s lettuce by the dirty dozen

If you have your own vegetable garden, you can easily plant lettuce yourself. Otherwise, it’s best to use organic lettuce, because vegetables like lamb’s lettuce often contain a colorful mix of pesticides.

Almost half (46 percent) of the varieties examined by the BVL contained traces of various pesticides. Lamb’s lettuce samples were even several times above the permitted maximum level.

Tip: Even without a garden, you can grow lettuce for the balcony.

Exotic Fruit: Oranges by the Dirty Dozen

Anyone who buys oranges is probably buying a cocktail of pesticides, because more than 70 percent of the almost 300 samples examined showed several pesticides at the same time – up to 16 different ones were found on the fruit. Some also contained more residues than allowed.

It is therefore better to buy oranges (and orange juice) organic – and with a Fairtrade seal. This stipulates, among other things, that harvest workers receive at least the minimum wage and excludes many particularly dangerous pesticides.

Pesticides on vegetables: zucchini

Organic is also the better choice for zucchini. This is also shown by figures from the Chemical and Veterinary Investigation Office (CUVA) in Stuttgart. More than half of the conventional zucchini examined in 2021 was repeatedly contaminated with pesticides. Just as with the investigation by the BVL, some samples had to be rejected.

In 2019, the CVUA Stuttgart proved that organically produced fruit and vegetables are actually much less polluted. But organic is also recommended for meat, milk and eggs.

Cherries: Pesticide mix to almost 90 percent

No other fruit was so often contaminated with several pesticides: around 89 percent of the cherries examined by the BVL contained up to 15 different pesticide residues. Some of the samples contained more residues of certain pesticides than permitted by law. The effect that such a pesticide mix can have on our body has not yet been sufficiently researched.

Since cherries are native to Germany, you can use local products in season. Or plant your own cherry tree in the garden. You can can your harvest and make it durable.

#12 in the Dirty Dozen: Kiwis

Before kiwis end up in our supermarket, they often travel long distances. The fruits are mostly imported from Italy, but many also come from New Zealand.

For the sake of the environment, you can pay attention to the country of origin when shopping. An organic seal for the sake of your health, because: The BVL has also repeatedly complained about kiwis because they contained more pesticide residues than permitted. That’s why you should never eat conventional kiwis with the skin on – even though it’s actually edible.

Especially popular: be careful with strawberries

In the 13th place, another tip: you can’t snack on conventional strawberries without worrying. Too many fruits are hanging from the overgrown plants and they are too close to the ground. Only with a lot of chemicals can the berries survive against pests. Therefore, the BVL found residues of various pesticides in almost 80 percent of the 529 samples. So be especially careful with strawberries – and when in doubt, go for organic.

Another problem: Even if you bought the fruit locally – if possible without plant toxins – they usually don’t last very long.

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Food

Torshi: This is How You Can Pickle Vegetables

Torshi is Persian-style pickled vegetables. The recipe is ideal for preserving vegetables longer. Here you can find out how to make torshi yourself.

Torshi is widely used in Middle Eastern, Eastern European and Central Asian cuisines. The name Torshi derives from the Persian word “torsh” for “sour”. For torshi, vegetables such as white cabbage, cauliflower, carrots, aubergines, peppers, cucumbers and pumpkin are often marinated in a vinegar-salt brine together with garlic.

Torshi is particularly popular in Iran. There are hundreds of different types of torshi, reflecting local traditions and served for different occasions.

Torshi is ideal for processing seasonal vegetables and preserving them. Especially in summer it is a good idea to help yourself to the abundance of regionally available vegetables and make torshi out of them. In our seasonal calendar you can see when which vegetables are in season. We recommend buying organic vegetables whenever possible. In this way you support ecological agriculture that does not use chemical-synthetic pesticides and thus protects nature, biodiversity and health.

Recipe: How to make torshi yourself

The recipe yields about a liter of torshi. Have several small, sterilized, screw-top jars handy. Also make sure that you dry the vegetables as well as possible before you put them in the jars. This will avoid adding too much water to the mixture, which could cause the torshi to go moldy.

Ingredients:

1 small eggplant
1 small cauliflower
3carrots
1 green pepper
1chili pepper
3 cloves garlic
1 tsp dried parsley
1 tsp dried mint
0.5 tsp dried tarragon
0.5 tsp ground pepper
0.5 tsp ground turmeric
200 ml white wine vinegar (alternatively: apple cider vinegar)
Salt

Directions:

Wash the vegetables Slice the eggplant and carrots, break the cauliflower into florets and cut the stem into chunks. Cut the peppers into bite-sized pieces and the chilli into rings. Peel the garlic cloves and cut them into quarters.
Bring salted water to a boil over medium heat. Add the cauliflower and carrots and blanch for 2-3 minutes. Take the vegetables out of the pot with a slotted spoon and let them drain well in a colander. Blanch the eggplant in the same cooking water. It only takes a minute.
Put all the vegetables in a bowl and mix them with the herbs and spices.
Pour the mixture into glasses and squeeze them firmly so that they come to an inch below the rim.
Fill the glasses with the vinegar so that the vegetables are completely covered. Sprinkle a teaspoon of salt on the vegetables for each glass. Then close the jars tightly.
Let the torshi steep in a dark, cool place for 3 to 4 weeks. The longer you let it steep, the more flavorful the torshi will be.

Tips for your torshi

When unopened, the torshi can be kept for at least half a year. Store opened jars in the fridge and use the torshi within a week. Make sure you always remove the torshi with a clean spoon so that as few germs as possible get into the glasses.

You can modify the torshi as you like:

  • Try other vegetables, such as cabbage, cucumber, beans, and squash
  • Add other spices like cinnamon or cumin

Traditionally, torshi is served as an appetizer, but you can also use it as an accompaniment to other dishes. For example, it tastes good with chickpea soup, Arabic bread, ful medames, an Arabic bean stew, or with vegan meatballs.

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Guyana

Are there any unique fruits or vegetables found in Guyanese cuisine?

Introduction: Guyanese cuisine overview

Guyana is a small country located on the northern coast of South America. The country’s cuisine is a fusion of indigenous, African, Indian, and European influences. The mix of cultural backgrounds can be seen in the diversity of ingredients and cooking methods used in Guyanese dishes.

The cuisine of Guyana is known for its bold flavors and use of locally sourced ingredients. The country’s tropical climate supports the growth of a wide variety of fruits and vegetables, which are used extensively in cooking. Guyanese cuisine is also popular for its use of spices and herbs, which add depth and complexity to dishes.

The variety of fruits in Guyana

Guyana’s warm climate and fertile soil support the growth of a diverse range of tropical fruits. Some of the most commonly found fruits in Guyanese markets include mangoes, pineapples, papayas, watermelons, and passion fruit. These fruits are enjoyed as snacks or are used in a variety of sweet and savory dishes.

In addition to these mainstream fruits, Guyana is also home to several unique and exotic fruits. Examples include soursop, which is a green, spiky fruit with a sweet and sour flavor, and golden apple, which has a crisp, juicy texture and a tangy taste.

The unique fruits of Guyanese cuisine

Guyanese cuisine is famous for its use of several unique fruits that are rarely found in other parts of the world. One such fruit is the pommerac, which is a bright red fruit with a sweet and tangy flavor. It is often used to make jams, jellies, and sauces, and is also enjoyed as a snack.

Another unique fruit found in Guyanese cuisine is the mango-stien. This fruit has a tough outer skin and a soft, white flesh with a sweet and tangy flavor. It is often used in desserts and is sometimes used as a substitute for citrus fruits in recipes.

The vegetables used in Guyanese dishes

Vegetables are also an important part of Guyanese cuisine. Some of the most commonly used vegetables include plantains, cassava, okra, and callaloo. These vegetables are often used in stews, curries, and other savory dishes.

Guyana is also home to several unique vegetables that are not commonly found in other parts of the world. One such vegetable is the eddoe, which is a root vegetable with a nutty flavor and a starchy texture. It is often used in soups and stews and is also enjoyed boiled or fried.

Traditional recipes featuring unique produce

Guyanese cuisine features several traditional recipes that use unique fruits and vegetables. One example is the pepperpot, which is a stew made with cassareep, a sauce made from cassava. The stew also includes meat, vegetables, and spices, and is often served with bread or rice.

Another popular dish is the mango chutney, which is made by cooking mangoes with spices, vinegar, and sugar. The chutney is often served as a condiment with savory dishes like curries and roti.

Importance of preserving unique Guyanese fruits and vegetables

Preserving the unique fruits and vegetables of Guyanese cuisine is important for several reasons. Firstly, these ingredients are an important part of the country’s cultural heritage and cuisine. Secondly, many of these fruits and vegetables have unique nutritional profiles that make them important for a healthy, balanced diet.

Lastly, preserving these ingredients helps to support local farmers and promotes sustainable agriculture practices. By preserving the unique fruits and vegetables of Guyanese cuisine, we can help to ensure that they continue to be enjoyed for generations to come.

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Haiti

Are there any unique fruits or vegetables found in Haitian cuisine?

Introduction: The Richness of Haitian Cuisine

Haitian cuisine is known for its rich blend of African, European, and Caribbean influences. The country’s cuisine boasts of diverse ingredients, spices, and cooking techniques that have evolved over time. Haitian food is a reflection of the country’s history, culture, and environment. It includes a variety of seafood, meats, vegetables, and fruits.

Haitian Fruits: Discovering the Unknown

Haiti’s tropical climate makes it an ideal place for growing a variety of fruits. Some of the fruits that are commonly found in Haitian cuisine include mangoes, pineapples, passion fruit, and papayas. However, there are also many lesser-known fruits that are unique to Haiti.

The Exotic and Nutritious Mombin

One of the unique fruits found in Haitian cuisine is the mombin, also known as the hog plum or the Spanish plum. This small, yellow fruit has a sweet and tangy flavor and is packed with vitamins and minerals. Mombins are often eaten raw or used in jams, jellies, and sauces.

The Sweet and Sour Soursop

Another unusual fruit found in Haitian cuisine is the soursop, which is also known as graviola in some parts of the world. This green, spiky fruit has a sweet and sour flavor and is often used to make juices and desserts. Soursop is known for its high vitamin C content and is believed to have many health benefits.

The Versatile Breadfruit

Breadfruit is a starchy fruit that is used as a vegetable in Haitian cuisine. It has a mild flavor and a texture similar to bread when cooked. Breadfruit can be boiled, roasted, or fried and is often used as a substitute for potatoes or rice. It is also a good source of fiber, vitamins, and minerals.

The Colorful and Flavorful Calabaza

Calabaza is a type of pumpkin that is commonly used in Haitian cuisine. It is a versatile vegetable that can be used in soups, stews, and side dishes. Calabaza has a sweet and nutty flavor and is packed with vitamins and minerals. It is also a good source of fiber and antioxidants.

Conclusion: Exploring the Diversity of Haitian Cuisine

Haitian cuisine is a testament to the country’s diversity and history. The unique fruits and vegetables found in Haitian cuisine reflect the country’s tropical climate and the creativity of its people. By exploring Haitian cuisine, we can discover new flavors and ingredients that are sure to broaden our culinary horizons.

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