Hertha cooks: regional and seasonal

Ingredients for 2 persons
Time 40 minutes

One of the many food trends making the rounds at the moment is that vegetables and fruits should be consumed regionally and seasonally. But where does this recommendation come from and what does it mean to eat regionally and seasonally?

Regional and seasonal nutrition was completely normal before globalization. Back then, local farmers could only harvest what grew on the soils of the region. The climate also played a major role in this: for example, strawberries could not be harvested in winter and there were no apples in the spring. Due to global importing and exporting, as well as modern technologies in agriculture, we are now used to finding every type of fruit and vegetable at any time on the supermarket shelves. There are only a few foods left which still hold true to the seasonal calendar, including asparagus in the spring and pumpkins in autumn. So why should any conscious eater revert back to pre-globalization times and follow the natural calendar?

1. Optimal taste

Foods that have been allowed to ripen to optimum maturity on domestic soils taste better than imported foods that are prematurely harvested to survive the long haul. Often, foods that have been grown outdoors instead of in the greenhouse also contain more vitamins and nutrients.

2. Environmental protection

Regional and seasonal food is also inextricably linked to environmental protection. On the one hand, shorter transport distances result in significantly lower CO2 emissions. On the other hand, the guidelines for the cultivation of fruit and vegetables, in particular with regard to genetically modified food and pesticides, are much stricter.

3. Variety

If you stick to the seasonal plan, you'll automatically be treated to a varied diet that always has a treat in store for you at any time of the year, which in turn leads to much more variation in the meals you put on the table. Our recipe for September shows you that autumn cuisine can be wonderfully colourful: cauliflower schnitzel with beans and chanterelle cream sauce.

[Translate to English:] Pfifferlinge und Rosmarin liegen auf einem Tisch.

Ingredients

  • Ingredients
  • Cauliflower Schnitzel:
  • Half a cauliflower
  • 50g butter
  • 25g of breadcrumbs
  • 1 egg (or an egg alternative like soy flour)
  • 1 tbsp flour
  • Salt and pepper as needed
  • Oil for searing
  • Beans:
  • 250 grams of beans
  • 1 chopped garlic clove
  • 6 sprigs of savoury
  • Salt and pepper as needed
  • 4 tbsp of olive oil
  • Grated zest of half a lemon
  • a little butter
  • Chanterelle sauce:
  • 250 grams of chanterelles
  • 1 shallot
  • 3 tbsp oil
  • 250g cream
  • 1 tsp starch
  • Half a bunch of chives
  • Salt and pepper as needed
  • Optional:
  • 50g diced ham
  • 5 tbsp white wine

Preparation

Preparation

How to prepare the cauliflower schnitzel: Remove the leaves and stalk from the cauliflower and halve it. Then put it in a pot of boiling salted water and let it cook. Remove it after some time, if the cauliflower is still crisp, let it cool and cut off slices of about one centimetre thick. Beat the egg with a little salt and pepper. Prepare one bowl with the flour and a separate one with the breadcrumbs. First coat the cauliflower slices in the flour, then in the egg and finally in the breadcrumbs. Then roast both sides of your delicious cauliflower schnitzel in a pan with oil.

How to prepare the beans: Wash the beans and then add them to the boiling salt water. Drain after five minutes - the beans should still be firm. Then combine them with garlic, salt, lemon zest, oil and the chopped savoury. Melt the butter in a pan and heat the beans briefly.

How to prepare the chanterelle cream sauce: Wash the chanterelles and halve them. Cut the shallot into small cubes. Fry the chanterelles in oil on a high heat. Steam the shallot until transparent and season to taste with salt and pepper. Add the cream, boil briefly and then let it simmer for a few minutes. Stir the starch in to the water, add it to the cream sauce and let the sauce boil again. Then add the washed and cut chives.