Fruits and vegetables

For climatic reasons, the month of July offers the widest choice of fresh fruit and vegetables, whether beans, peas, broccoli, aubergines or even zucchini. As well as lettuce, cucumbers, fennel and peppers are all in season. Red is the colour of the month in July, as seen in ripe tomatoes, red cabbage, redcurrants, raspberries and, of course, cherries.


Regional and seasonal food production also has a social component, because it creates a personal contact between the producer and the consumer, through which the consumer learns to value and appreciate the work that goes into producing the foodstuffs concerned.

This month's

tips and tricks

How to easily peel tomato skins

First cut the skin of the tomato in the form of a cross. Immerse the tomato in boiling water for 15 to 30 seconds and then cool it down for a brief period in a bowl of ice-cold water.

A simple way to pit cherries

Place the cherry on the mouth of a clean glass bottle and simply pierce it using a stick or a straw. As you will see, the cherry stone will fall into the bottle and the cherry will remain whole.

Peas – keep 'em green!

Peas often lose their lovely green colour through cooking. Add some bicarbonate of soda and sugar to the boiling water and chill the peas with ice-cold water after boiling. In this way, they will retain their natural colour.