December seasonal basket in France: which products to consume before the onset of winter

Published 2020년 12월 1일

Tridge summary

The article highlights the benefits of eating in season and supports French producers by detailing the availability of root vegetables, cabbage, squash, and stored legumes like lentils and dried beans in late fall. It also highlights the culinary and health aspects of various French products, including the unique characteristics of guinea fowl, scallops, and a variety of cheeses such as Bleu de Gex and Brocciu AOP. The article also mentions the health benefits of clementines and hazelnuts, with a focus on the specific qualities of Clementine IGP from Corsica and hazelnuts from Cervione IGP from Haute-Corse. Additionally, it warns about the health risks of raw milk and raw milk cheeses for vulnerable populations.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Late fall still offers some root vegetables, cabbage and squash. It is also an opportunity to cook the lentils, peas and dried beans harvested last summer. They will be a delicious accompaniment to poultry and shellfish at the end of the year. Eating in season means supporting French producers. Vegetables The lentil is a small legume rich in protein. 45,829 tonnes of lentils were harvested in 2019. The green lentils of Puy-en-Velay AOP (Protected Designation of Origin) benefit from a volcanic soil and the famous foehn, a dry wind which makes it more tender and faster to cook. The green lentils of Berry IGP (Protected Geographical Indication), cultivated in the departments of Indre and Cher, have a chestnut flavor. Mainly produced in Nord-Pas-de-Calais and Picardy, the endive root, harvested in the field, is then replanted in darkness and heat, in order to bring out its white leaves edged with yellow. Choose open-ground Label Rouge endive that is fleshy and crunchy. 145,664 tonnes ...

Source: FrenchMaa