Fruits and vegetables

Using our seasonal calendar, you can discover which types of regionally cultivated fruit and vegetables are in season and available this month. In February, these include, once again, potatoes and carrots; but red cabbage, salsify, savoy cabbage and onions can also be stored this month without any problem.


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

Keeping onions in tights

It may seem like a rather strange idea, but onions will keep for as long as eight months if they are stored in hanging tights! All you have to do is to put them in some tights and separate them from each other by a knot.

Storing red cabbage properly

A fresh whole red cabbage will keep for up to three weeks in the vegetable compartment of the fridge. Once cut, red cabbage will likewise remain fresh for several weeks if you wrap it in a re-usable piece of oilcloth, but this will cause the red cabbage to lose quite a lot of its high vitamin C content. Consequently, it is best to avoid keeping red cabbage, once cut, for too long. It should not be stored with apples or tomatoes, as these produce ethylene, a gas which causes the cabbage to wilt more quickly.

Cooking parsnips

Parsnips are cooked in the same way as carrots. Moreover, they are highly versatile: they can be roasted, boiled or simmered, and can be consumed as a side vegetable, mashed or raw, as a salad. When cooking parsnips, you can really give free rein to your imagination! Tip: parsnips can also be used to produce healthy vegetable chips. Just peel the parsnips and cut them into thin slices, then fry them for about 3 minutes in hot vegetable oil. Once the slices are nice and crispy, leave them to drain on a piece of kitchen roll.