Seasonal vegetables: This is what June has to offer!
Asparagus, kohlrabi, chard: the long-awaited warm season begins in June and we are not only rewarded with long sunny days, but also with a large selection of local fruit and vegetables. Now there is no longer an excuse not to shop regionally and seasonally. In this blog post, we tell you which vegetables are in season and share with you our favorite cheese dishes that go perfectly with each variety. Here we go!
Compared to May, in June we have almost twice as much selection of fresh, local vegetables and fruit. They contain many more vital substances than stored goods or vegetables that are transported to us over long distances. So now it's time to access it.
asparagus
In June he is the star in white or green. Whether boiled, roasted or baked: asparagus is a versatile vegetable. It has a diuretic effect, is low in calories and high in fiber. It also contains a lot of folic acid, which promotes cell renewal and blood formation. A curious side fact: white asparagus grows in the dark in mounds of earth, which prevents them from turning green. Green asparagus, on the other hand, grows above ground.
Dishes with asparagus and cheese:
White asparagus is perfect for salads and soups due to its mild flavor. The most famous dish is asparagus with Hollandaise sauce. Green asparagus tastes a little heartier and is suitable for risottos, quiches and appetizers. In our recipe world you will find these two delicious asparagus recipes with cheese:
Tart with asparagus and Emmental
Asparagus Mondseer rolls
kohlrabi
Kohlrabi is also in season in June, is very low in calories and contains a lot of vitamin C. The greenish-white kohlrabi usually comes from the greenhouse and tastes particularly tender. Purple turnip greens tend to be larger and spicier, and grow mostly outdoors. Especially in June, kohlrabi tastes particularly good raw.
Dishes with kohlrabi and cheese:
You can easily cut kohlrabi into strips and use them raw for a dip cream cheese and enjoy herbs. But you can also bake it in the oven Gouda or Tilsit. The kohlrabi schnitzel is a little more sophisticated. Simply cut the peeled tuber into slices about 5 mm thick and blanch briefly. Then salt and pepper, place some cheese of your choice between two seasoned kohlrabi slices and coat in breadcrumbs. Put it in the pan, fry until golden brown and the vegetarian schnitzel is ready.
chard
Swiss chard doesn't need to hide from spinach. It is available in different colours, from classic green to violet, and a distinction is made between leaf and stem chard. In addition to vitamin C and B vitamins, it contains large amounts of carotenoids. Carotenoids are phytochemicals that the human body converts into vitamin A. They are particularly important for the immune system.
Dishes with Swiss chard and cheese:
In general, you can replace any dish that uses spinach with the more aromatic chard, including this one Spinach Cheese Pasta Casserole. A chard and cheese omelette is quick and good. Or how about turkey rolls with chard and cheese? To do this, briefly blanch the chard, pound the turkey escalopes and season. Each schnitzel with some chard and cheese, for example ours WOERLE Bergkäse made from hay milk, roll up and tie with spatula. Fry in a pan and enjoy with rice and salad.
Kartoffel
The potato is a versatile superstar and will be available fresh from the field from June. These so-called new potatoes have a thin skin, a high water and low starch content. The tuber originally comes from South America, the Spaniards brought it to Europe in the 16th century.
Dishes with potatoes and cheese:
Whether as baked potatoes, fried potatoes, rösti, fries, gnocchi, soup or salad: hardly any vegetable is as versatile as the potato. In our recipe world you will find these delicious potato recipes with cheese:
Schlutzkrapfen with potato and cheese filling
Stuffed chicken breast with potato salad
Sliced meat with Mondseer Rösti topping
erdbeere
June is also the month of the first local fruit varieties. Strawberries in particular are now in season and they taste so much better because they don't have to travel long distances to be transported freshly picked. By the way, did you know that the red fruit contains a lot of folic acid, minerals and more vitamin C than lemons and oranges?
Strawberry and Cheese Recipes:
Strawberries go well as a "decoration" for a classic cheese board. Or how about a strawberry cream cheese cake? Either with a biscuit base or with a classic biscuit dough. You need for the filling cream cheese, quark and/or whipped cream, strawberries, some lemon and gelatine. Tastes wonderfully fresh and fruity.
