Summer vegetables ... Yum!


We have long hoped and expected, it is finally here! Tomatoes, eggplants, cucumbers, zucchini, peppers ... just put color (and taste!) On our plates, so enjoy it! sun-kissed vegetables (yes, even in Picardy!) and plenty of benefits The tomato is rich in vitamin C and antioxidants, has preventive properties against cancer. The pepper is a vegetable without moderation at the beginning of the summer. Its high fiber makes the ally of your intestines, since it facilitates the transit. Zucchini will help fight against cholesterol, while providing you magnesium to keep your morale high. Eggplant is one of the least-calorie vegetables. It is also an excellent diuretic because it contains potassium. Cucumber, easily digestible and moisturizing is eaten without hunger. Ideas to consume? Cut the eggplant into thin slices and roast them in a pan with a little olive oil and a pinch of herbs de Provence ... A treat! Au gratin, sliced or in blank, we love zucchini. For more delicious recipes, remember to associate it with the goat. At the aperitif, we taste pickled peppers, red, green and yellow, on slices of garlicky bread ... We also warms the cooler evenings preparing delicious stuffed peppers. Let's finish with the tomato, which makes us the eye in the middle of a large plate of salad, and brings a touch of acidity to pots of ratatouille ... if I want to eat them in winter? There are different methods to keep the raw or already cooked vegetables. Dehydration, using an oven or a dryer provided for this purpose, removes water of fruits and vegetables, but also meat or fish. This will keep the apples, tomatoes or zucchini dried for nearly a year while maintaining much of their nutritional value. The conservation of foods in jars is a natural method that applies both to raw, cooked or cooked. The liquid selected for preservation of the products depends on the type of food. It is thus possible to opt for vinegar, vegetable oils, alcohol or syrup. Freezing allows to consume its products throughout the year, and it also has the advantage of preserving the nutrients of fruits and vegetables if frozen early. All plants do not however as is put in the freezer. Many vegetables should first be blanched or cooked beforehand.