The hot season, which begins gently in spring, seems to awaken the grounds with its imposing energy of life and colors. The air becomes warmer and more perfumed. And this, inevitably, brings a new rhythm in the kitchen; We eat a little lighter, perhaps fresher dishes.
But that doesn’t make them any less nutritious. Underground, there are ingredients that are protagonists: the turmeriche gingerhe radish and the celery roottrue superfoods that we rarely know how to incorporate into daily cooking.
Anti-inflammatory, antioxidant and revitalizing allies that, in turn, are key when creating flavor
Their contribution goes beyond the culinary and medicinal: they create versatile bases for tasty and sustainable dishes, and offer opportunities for zero-waste cooking from one’s own. garden.
The turmericwith its powerful color and earthy taste, adds depth to stir-fries, curries or broths.
And if you combine it with a pinch of black pepper, you will better absorb its antioxidant (curcumin).”
— Laura DiCola
He gingerfresh and spicy, is the spark that gives life to spring dishes, stimulates digestion and activates circulation.
The celery root It is often overlooked, but it provides a creamy texture, earthy-herbal flavor and adapts to purees, soups and baking. Rich in fiber, potassium and vitamin K.
He radishcrunchy and slightly spicy, both the root and its leaves can be used.
The root adds freshness to salads and homemade pickles; The leaves, if you cook them briefly (in stir-fries or as pesto), nourish and deepen flavors.
The leaves can also be made into a nutritious and versatile green powder: just dehydrate them and grind them until you obtain a fine powder. Use as a condiment to finish dishes, enrich salads or add nutritional value to any preparation. Nothing is thrown away, everything is transformed.
Imagine flower beds or pots in your garden or balcony designed based on both aesthetics and utility.
Have turmeric, ginger either celery root in deep pots, along with radishes on the surface, it not only beautifies the space, but also allows you harvest quality ingredients without waste: what is not incorporated into the kitchen returns to the soil or compost.
Thus, you combine vegetables from root and green shootsyou create design with purpose and generate a circular kitchen: the beauty of gardenthe joy of the harvest, where every corner is used.
Spring is also a time to renew habits and start a more responsible kitchen.”
— Laura DiCola
Take advantage of what springs up underground and design grounds that nourish and beautify is an everyday gesture with great impact.
Ingredients:
Preparation:
Wash them well radishes with its leaves. Drain and separate: on one hand, the leaves and tips (root and stem); on the other, the whole radishes. Cut the radishes into thin slices and place them in a large jar or two medium ones. The amount of brine needed may vary depending on the cut, the size of the jars and the size of the radishes.
In a medium saucepan, heat the vinegar, water, sugar and salt over medium heat. Stir until the sugar and salt dissolve, about a minute.
Add the peppercorns and mustard, and pour the hot brine over the radishes. Make sure they are completely covered. Cover, let cool to room temperature and then store in the refrigerator.
The pickled slices will be ready to eat in 24 hours
If packaged with good canning practices, they last up to 2 years. If not, store cold and consume within a maximum of 3 weeks.
Ingredients:
Preparation:
Preheat the oven to 175° C and grease a round mold with olive oil. Beat the eggs together with the oil and sugar until you obtain a creamy and homogeneous mixture.
Incorporate the ginger and the turmeric fresh and grated, cinnamon, ground cloves and salt, mixing well to distribute the spices. Add the kumquat or orange syrup, integrating gently.
Finally, add the whole wheat flour and baking soda, mixing just until incorporated.
Pour the mixture into the mold and bake until a toothpick inserted comes out clean. Let it cool and serve warm with fresh orange segments, cream or yogurt, and vanilla sauce if you want an extra touch.
Vanilla Orange Sauce: Boil 1 1⁄2 cups milk. Add 1⁄2 cup of sugar mixed with 1 tbsp. of corn starch and beat until integrated. Reduce heat to medium, stirring constantly, until sauce thickens. Add zest of 1⁄2 orange, 3 tbsp. of butter and 1 tbsp. of vanilla essence. Beat until the butter melts. Pour over the cake while it is still warm.
