Five summer vegetables

  

The season of the year where the heat hits us from June 21 to September 20. With high temperatures, you want to have something cool and easily digestible, and vegetables are an ideal food for these moments of intense heat, thanks to their cooling power and relaxing effect. In addition, those that grow in summer have an important contribution of water, making them a suitable food for all ages during this season.

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These are our favorites:

Beet

The beet or also known as beet, is the large and fleshy root that grows within the same plant. From the Quenopodiaceae family, with more than 1400 species, typical of coastal areas or temperate saline soils.

Its cultivation dates from the second century BC where only the leaves of the plant and the root were consumed to combat certain pain such as toothaches or headaches. It was the Romans who consumed this root, and from the sixteenth century its consumption spread mainly through Germany and England. Currently its cultivation is widespread in countries with a temperate climate, its main producers being France and Italy. 

When buying, it is recommended to choose specimens of the same size, fleshy, with firm skin, and an intense red color. It is also preferable that the selected bunch contains green leaves, which will indicate that the root is young. 

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Once at home, it is convenient to keep the beets in the refrigerator, inside a plastic bag, thus being able to stay fresh for up to three weeks. Beets should be boiled in salted water for no more than two hours and then immersed in cold water to facilitate peeling. Once peeled they can be frozen in an airtight container. 

Tomato

The tomato is the fruit of the tomato plant, a plant of American origin. Its introduction in Europe was somewhat late, in part because it was considered that this food came from some species of poisonous plant. Little by little this idea was disappearing, increasing its consumption and becoming very popular during the 18th century. Already in the 19th century its cultivation spread throughout the world. It is currently a very popular food throughout Europe, partly thanks to its versatility and easy combination with all kinds of dishes.

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Although it is possible to find tomatoes throughout the year, the best time to pick them is during the summer. Its aroma and nutritional value are greater when they mature in the sun, being more sensitive to low temperatures. One of the most popular delicacies in the garden of Tutela is the famous ugly tomato. A very juicy variety of meat, deep red in color and characterized by its intense flavor.

To choose the best tomatoes, it is preferable to choose those that are bright red in color, have smooth skin and are soft to the touch. 

In the event that they are still a little green, an infallible trick is to keep them in our fridge in a plastic bag. This will make them ripen more quickly, and can last in the refrigerator for up to 8 days. 

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The carrot

It is a species native to central Asia and the Mediterranean. Originally, the color of carrots was purplish, and it was not until 1700 when varieties of orange color began to be selected, a color that is due to its high carotene content. 

The peoples of the Mediterranean already consumed them two thousand years ago, but it had nothing to do with the carrot that we consume today. It was during the seventeenth century when the robust orange variety that we know today began to be cultivated. 

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It is possible to find fresh carrots in the market throughout the year, but it is at the end of spring when the best quality ones are obtained, being smaller, sweet and tender, with a delicate flavor, perfect to eat raw. The larger ones are packed and used for cooking.

For their selection we must choose those with soft skin and small or medium size, bright orange, uniform and with lateral rootlets. We will discard those that present wrinkles, flaccid appearance or spots. Once we have chosen our carrots, we must keep them in a cool place. Inside the refrigerator they can last up to three weeks. 

Carrots can sometimes have a bitter taste. This usually happens when they are stored together with other fruits or vegetables that produce ethylene, a gaseous substance that is secreted by some vegetables during their ripening. For this reason, it is advisable not to store them together with fruits that produce this gas such as bananas, apples, peaches, etc.

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Green bean

This vegetable was one of the foods the Europeans found upon arrival in America. Later it spread throughout Spain and the rest of Europe. But the truth is that it was not until the 19th century when its consumption as a vegetable began, being cultivated until that moment only for its seeds. At present it is one of the most appreciated vegetables, its consumption increased considerably in recent years in Spain and the rest of Europe.

The green bean is nothing more than the pod of a climbing plant, previously harvested before the seeds reach maturity. It is for this reason that although botanically it is considered a legume, it is consumed as a vegetable.

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The highest quality beans are those with a regular pod, bright and bright in color , and not too hard to the touch . One way to check if the bean is ready for consumption is by bringing the ends of the pod together. If it bends without breaking, it will indicate that it is not fresh. For maintenance it is recommended to put the beans in a plastic bag and keep them in the least cold part of the refrigerator. With this trick they will be able to stay fresh for between five and ten days. 

A very tasty and healthy vegetable that is very versatile in the kitchen to prepare endless recipes or simply cooked with potatoes, in salad or as a garnish.

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Cucumber

Originally from the tropical regions of South Asia, its cultivation spread throughout India more than 3000 years ago, from there to Greece, Rome and China. It was the Romans who spread its cultivation throughout Europe. According to Arab sources from the Middle Ages, cucumber cultivation reached Spain, Tunisia and Italy between the 9th, 10th and 11th centuries. It is currently a basic ingredient in our Mediterranean diet.

Cucumber is a fruit belonging to the same family as pumpkin or watermelon. Fresh, rich and the perfect ally in weight loss diets. It also contains many very beneficial nutrients for our health, such as its B vitamins, as well as folic acid, calcium, iron, potassium, phosphorus, magnesium or zinc, which makes it a perfect food to introduce into our daily diet.

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The cultivation of cucumber usually occurs almost exclusively during the summer months. For your choice we must choose the specimens with dark green skin, without spots or skin defects, firm and not too wide, since the larger specimens tend to have a more bitter taste. 

For proper conservation it is advisable that they remain in the refrigerator for no more than five days, and if they have been cut, wrap them with transparent film to prevent them from picking up odors from other foods. To maintain their freshness, it is advisable to place them vertically in a glass container with cold water.

In addition to being a great food, cucumber has a myriad of qualities that can alleviate external skin symptoms, such as eczema or acne, or eliminate dark circles and bags under the eyes. A great ally to rejuvenate on the outside and keep us healthy on the inside.

Nature is wise and provides us with the essential nutrients we need depending on the season of the year in which we find ourselves, and during the summer it brings us the most refreshing fruits and vegetables. And you, what summer vegetables do you know or are your favorites during this season?

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