Seasonal cuisine becomes easier again in April

Admittedly, eating seasonally and regionally in winter is a little more difficult for the inexperienced. However, now that spring has sprung, the table is set with regional vegetables as if by magic - you just have to look.

The following vegetables are harvested in our region in April.

• Wild garlic
• Champions
• Parsley & dill
• Radish
• Chives
• Asparagus
• Spinach
• Cress
• Lamb's lettuce
• Rhubarb
• Rocket

Why eat regionally and seasonally?

Buying regional and seasonal food is good for the environment and also good for yourself.

Long transportation routes by ship, plane or truck are a thing of the past and when fruit is grown in the open field, energy costs for heated greenhouses or warehouses are also eliminated.

This also reduces CO2 emissions and waste.

But not only that.

5 reasons for regional-seasonal cuisine

• Higher nutrient content because the fruit is not depleted by standing times
• Better taste, because fresh simply tastes better
• Less pesticide exposure due to stricter controls
• Better price because transportation is eliminated
• Variety through the change in product ranges

pro.earth conclusion:

For all these reasons, we buy locally. If possible, directly from the farm store, because supporting our farmers is an aspect that is also very important to us. 💚