Despite the low temperatures of winter, our producers still manage to deliver fresh produce in February. We can stock up on vitamins by eating seasonal cabbages, chicory heads, leeks and lamb’s lettuce.
And there’s nothing to stop us eating vegetables that have been in storage. Fruit-lovers will have no trouble finding local apples - as well as hazel and walnuts - on sale in February. There are still substantial reserves of vegetables too, mainly root vegetables, as well as potatoes, onions and pumpkins.
Did you know that it’s recommended that you slice carrots thinly and eat them with a little fat so that your body is better able to absorb the beta-carotene they contain?
It’s because cutting into an onion alters its cellular structure, releasing a bitter substance that irritates our mucous membranes. Our eyes start to water, protecting themselves by eliminating this propanethiol S‑oxide. It’s an unpleasant substance for humans but essential for the onion, since it constitutes a kind of biological weapon, protecting the onion from attack by greedy enemies such as voles and rats.
More about everything that is available in January at www.regionalsaisonal.lu
