Fruits and vegetables

In September, a wide range of fresh products continues to be available. The autumn season is slowly but surely being ushered in. September also marks the start of the grape harvest. This month's real star is undoubtedly the pumpkin. Pumpkins come in all shapes and sizes (and colours): small, large, spherical, bent, yellow, orange, red, even black. In Luxembourg alone, 30 different sorts of pumpkin are cultivated.


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

A trouble-free way to remove the skin of a pumpkin

Cut the pumpkin into two halves and place them for four minutes at maximum heat in the oven. The skin of the pumpkin becomes soft, and removing it is then child's play!

Kohlrabi – a versatile vegetable

Whether fried or breaded, consumed as a vegetarian alternative to a schnitzel, as a puree, baked in the oven or au gratin, or as a power food in a smoothie, kohlrabi is incredibly versatile, and can be cooked in numerous different ways.

Green beans – a green wonder

Important note: green beans must always be cooked before being eaten, as they contain, in their raw state, phasin, a poisonous protein substance. Simply cook the beans for 8 minutes in salted water, thereby rendering harmless the phasin contained in them. The "squeak test" can also be helpful in this regard. If you hear a squeaking sound when biting into them, that means that the beans are not yet done. In that case, they will need to be cooked for a further 1 to 2 minutes.