Green, yellow, orange, purple, violet: August's plate of local produce is a colourful one! Watch for the arrival of turnips, cauliflower and squash. Here are August's featured foods.
Also known as white turnips, with their white flesh and small purple neck, turnips stand out on the shelves! In the same large family as radishes, mustard greens and cabbage, turnips have a slightly spicy taste like radishes and can be eaten raw thanks to the firm flesh.
It is often thought to be a cousin of the turnip because of its colour, but its shape reveals that the parsnip is a cousin of the carrot. It is also in the same family as parsley and celery! Parsnips can be substituted for carrots in almost any recipe. It is also tasty as fries!
Leeks are not afraid of winter! They arrive in our markets in August and are eaten fresh until the end of March. The flavour is more delicate than onions and has great health benefits: it contains flavonoids and antioxidants that are excellent for preventing chronic diseases. Be careful not to overcook it, as its fragile flesh quickly turns to paste.
We spontaneously associate squash with autumn and falling leaves, but it can be enjoyed as early as the beginning of August! Winter squash is an excellent source of vitamin C, antioxidants and beta-carotene. They are a real vitamin bomb!
The colour of cauliflower isn't just a matter of looks: there's a real difference in taste! Purple is sweet, but green and orange are sweeter. It's a great trick to coax kids into eating their veggies, especially with the vibrant colours on the plate!
We know that this cruciferous vegetable is not a favourite! However, Brussels sprouts can be used in dozens of tasty preparations, especially when local and in season. In addition, it contains a lot of glucosinolates, compounds that are very effective in preventing certain cancers. It may be an acquired taste, but once you've been seduced by cabbage, it's for life!
Make the most of the last month of summer to fill your plate with colour.