Just pause and reflect: it’s Springtime, let’s eat more plants for a change! … Are you ready for Spring?
Say it again? We didn’t have a real winter? That’s right. The fact is that spring is upon us and, usually, we start talking about detox, thinking of summer time not too far ahead, the long warm days… but also pondering if we’ll fit (or not) in our old swimsuit.
Welcome to “Open Celery!” our monthly newsletter on plant-based recipes, stories and unsolicited advice made in Italy. It’s the fruit (and vegetable) of the collaboration between ottimoblog.com and appetibilis.net
Published in Italian and English (and happily edited and translated by Orsola)… at some point, we’d like to have it in podcast as well 😀
(Cliccate qui per “Apriti Sedano!” in italiano)
About Seasonal Vegetables
Since I am a bit “monothematic”, I’d like to talk about seasonal vegetables, which go hand in hand with eating well, with the swimsuit fitting time, and with the fact that the days get longer (daylight saving time).
Even if… who gives the s**t about the swimsuit! 🫣
I really like spring vegetables being that have a relatively short lifespan, therefore, in a certain way, you’ll have to seize the moment.
Seasonal vegetables… “Oh yeah, everything seasonal comes exactly when we need it”
I’m talking about
- artichokes – never mind the supermarket, you always find everything there, and no one knows why… Hmm, we all know why 😉
- About peas and fava beans (no frozen please),
- asparagus, fresh beets and spring onions.
- And then we got strawberries and cherries, the real ones (the freshest), which really last for “just a moment”.
All this because in spring we need to detoxify ahead of the hot season. A bit like taking off the layers of winter clothing. And this season’s fruits and vegetables are detoxifying, rich in vitamins (especially C and A), plus antioxidants.
It’s Vignarola Time!
Staying within the vegetable section, we’d like to propose an Italian recipe that is a true hymn to the coming Spring season: the “Vignarola”. It consists of everything that’s ripening in Spring.
Essentially it’s a side dish, yet, if you serve it in a posh-like presentation (like our basket) it can easily become an appetizer or a main dish… (link down below).
Here are a couple of tips – maybe a quartet 🤓 – to make your Vignarola (stew) not only delicious, but also a panacea for your wellbeing:
- Choose only fresh ingredients (NO freezer): nothing beats the flavor and quality of freshly picked products.
- Reduce the use of added fats: if you opt for some oil, let it be extra virgin, and cold-pressed (olive and/or sunflower), kept in a dark glass bottle.
- Make use of aromatic herbs: they are adding a fantastic touch of freshness and aromatic bouquet (like fresh parsley, mint or thyme).
- Balance the flavors: by playing with the acidity of the lemon juice, and the bitterness of the artichokes, to create a balanced and tasty dish.
You’d never go wrong with seasonal products. When in season they are budget friendly and richer of vitamins and other nutritious elements.
In conclusion: let’s rely on nature, she’ll take care of it!
And, as always: vary your food a lot, chew well, and be happy!
This is the link for our Vignarola’s Tartlets recipe… it’s easy and delicious: try it! Proof is in the pudding… although a healthy one !
Link all’articolo originale
La Primavera e la Vignarola… Apriti Sedano!
More Easy Recipes
I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.
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