To ensure the sustainability of our diet, the need to consume seasonal and local products remains in the foreground. The seasons calendar is a precious help to make the right choices! Swiss agriculture offers an attractive variety including during this time of year guaranteeing both high quality and proximity. The fall also marks the period of the last harvests in the garden and the preparation of reserves and preserves while waiting for next spring.
A squash chutney tells you? It is a treat for example to accompany a good cheese or a raclette, Swiss of course! 20 minutes are enough to prepare 3 to 4 jars from 2.5 to 3 dl. The USPF also offers other recipes and ideas around the squash: in caramelized slices with chestnuts or as an element of decoration.
The onions are not to be outdone! A “Bölletünne de Schaffhouse” onion tart will warm up the cooler evenings! And if they have germinated, they can still be valued. Placed on a glass containing a little water on a well exposed window edge, they will produce a green, fresh, ideal rod to flavor your dishes.
Also follows the procession of root vegetables. Contrary to what you might think, their diversity and the variety of preparations will enchant your taste buds! Carrots, parsnips, red beets, radishes and many others will enrich your menus, just find ideas and recipes. Consult the USPF recipes and tricks!
In short, everything to spend the most pleasant from summer to fall! Good tasting!
