Some exotic dishes are now part of our culinary daily life, it is easy to give them a more local character. With global warming, a large number of new varieties of cereals, vegetables and fruits are now cultivated in Switzerland and local foods can also do the trick. In recent years, Pak Choï, Mizuna, Wasabina and other cabbage from Asia have for example won over our gardens and kitchens, in addition to the already well established Chinese cabbage. They enrich our spicy notes menus, especially in spring and autumn.
Do you want a Poké Bowl, Kimchi or sushi with ingredients produced in Switzerland?
Rice is now cultivated in the Vully, Seeland and Ticino. It is easily found in peasant markets or specialized grocery stores. It can also be replaced by pearl barley, horny spelled seeds, quinoa or boulgour, cultivated locally.
Nothing could be easier than garnishing then your sushi or your Poké Bowl of seasonal and local vegetables and adding to it to the choice of smoked trout or salmon produced in Switzerland or dried meat of Graubünden. Same for the Kimchi!
Cultivate your Pak Choï
The Pak Choï prefers furniture soil rich in nutritive substances. The earth can be enriched with a little compost. Preferably sown from mid-July to the end of August, it is well suitable as the second culture. Young plants will be installed at a distance of 20 to 30 cm. The Pak Choï likes a warm and humid climate. Plants must therefore be watered regularly. A layer of mulch also protects the ground against drying out.
Consult our recipes and download our sheets to find out the tips of the Swiss Union of Peasant women and rural women.
