Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Fruits and vegetables in season by month: May
What fruits and vegetables are in season in May? Among others, strawberries. Here’s a list of seasonal foods to buy and eat this month.
Strawberries are rich with vitamin C (even more than oranges), contain vitamin B, E, and K and several mineral salts, including iron, sodium, phosphorous, magnesium, calcium, and potassium. They have remineralising, bactericidal, antiviral, tonifying and freshening properties; help liver and nervous system to keep their balance and strengthen the immune system. What’s important, though, is paying attention to how to eat them. They should be fresh and well-ripened (it’s better to eat them in the fasted state), when they are bright red and compact, better if raw, with no added sugar or whipped cream, so that antioxidant are more effective.
Fruit and vegetables in season in May
Vegetables
Asparagus, opposite-leaved saltwort, starflower, broccoli, artichoke, carrot, chicory and chicory bunches, Welsh onion, chard garden cress, chive, aromatic herbs, green beans, broad bean, fennel, wild fennel, endive, lettuce, hop, nettle, corn salad, potatoes, peas, parsley, rhubarb, red chicory, turnip, radish, rocket salad, celery, spinach, dandelion.
Fruits
Cherry, strawberry, Japanese plum, pear.
Opposite leaved saltwort
This plant has thin, flat and fleshy thread-like and leaves that remind chives, forming a bright green thick head, whose bottom is reddish. The opposite-leaves saltwort is a rural plant, which also grows easily on poor soils and is resistant to parasites and diseases, thus being naturally fitted to cultivation without constraints. Thanks to its pleasant slightly sour flavour, the plant proves to be a tasty and more versatile than expected ingredient. Just take away the root and the little stem at the bottom of the leaves, steam it a little and use fine extra virgin oil as seasoning to serve a tasty, healthy, mineralising, delicious and light dish, rich in vitamins A and C.
Broccoli
Broccoli is rich in vitamin A, E, C, B2, and B3, calcium, phosphorous, iron and proteins. It has diuretic, laxative and antianaemic properties. It also helps invigorate the nervous system and is a valuable ally in fighting cancer.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?