Harvest in January

Harvest in January

In January, depending on the favourable or unfavourable weather conditions of the period, it is possible to harvest the following vegetables: Broccoli belongs to the Cruciferae family and is a vegetable rich in mineral salts, such as calcium, iron and potassium, vitamin C, dietary fibre and sulforaphane, a substance that prevents the growth of carcinogenic cells. Great for preparing a large number of dishes such as "Souffle". broccoli also fights water retention, detoxifying the body and eliminating waste. The turnip belongs to the Brassicaceae family and is a very nutritious root vegetable. With a very low calorie index, young turnips are harvested when the roots are growing and contain minerals such as calcium, copper, iron and manganese, dietary fiber and vitamin C for an antioxidant action. Excellent to be eaten raw in salads The artichoke is one of the most popular winter vegetables. Also called Cynaria Scolymus, artichokes are valuable allies of our liver and cardiovascular system, thanks to cynarin that promotes diuresis and biliary secretion and are also particularly suitable for the diet of diabetics, since their sugars are made up of inulin, useful to the body to reduce levels of cholesterol and triglycerides in the blood. Excellent to eat in a wide variety of dishes, such as a good savory cake, artichoke is consumed stems and inner leaves more tender, while the outside are eliminated. Cabbage belongs to the Brassicaceae family and is a broad-leaved herbaceous plant that is ideal for hot soups or raw salads. This vegetable contains a lot of water, high levels of antioxidants, vitamin A, B1, B2 and C but to be able to maintain all its precious nutritional properties you must be careful to cook it, not prolonging it too long. Cabbage are therefore excellent allies in the treatment of inflammation of the respiratory tract, gastritis and in states of fatigue. Chicory belongs to the Composite family and is a leafy plant with a characteristic bitter taste due to the presence of alkaloids. Chicory helps to stimulate concentration, combat drowsiness, is a real panacea for skin care and stimulates the activity of the intestine, pancreas and liver. It is therefore a particularly valuable food for those suffering from diabetes or high cholesterol. An excellent recipe is "Lamb with Chicory". Curly envy is often confused with chicory for its slightly bitter taste but is easily distinguished by the more glabrous leaves. Curly envy can be eaten in a salad, boiled or sauteed and is particularly appreciated for its tonic and diuretic properties. With only 15 Kcal per 100 g envy is a vegetable rich in Vitamin B, C, K (which helps the blood to clot regularly) but also potassium and calcium, and is an excellent ally of the immune system. Fennel belongs to the Umbelliferae family and is much appreciated for its crunchiness and delicate flavour to be enjoyed raw or au gratin. Fennel is best known for its digestive activities, but it is an ally of the entire gastrointestinal system, as well as having good purifying properties, particularly in the liver and blood. It also has anti-inflammatory properties and is rich in potassium and flavonoids. Lettuce, or more commonly called "salad", belongs to the Composite family and is generally eaten raw. Lettuces are made up of about 95% water, so they are very useful for rehydrating the body, and are excellent allies of the digestive apparatus (for the content of fiber inulin that makes it easily digestible), the circulatory system and the physical form in general given the low, if not non-existent, calorie content. Spinach belongs to the Chenopodiacee family and can be eaten raw, if fresh, or boiled to enrich many tasty recipes, such as the delicious "Spinach gnocchi in sauce". Rich in vitamin A and folic acid, spinach is useful for increasing muscle strength thanks to its rich nitrate content, for eye health thanks to lutein, and for caring for the heart and intestines. The Scarola belongs to the same family of envy and, like the latter, can be used in the kitchen numerous recipes for both raw and cooked, as in the traditional "Soup alla Santè" Venafrana. The rich quantity of minerals present in the escarole makes it particularly useful for the diet of sportsmen also because, considering the content of liquids in combination with that of fibers is a particularly satiating food.



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