Why It's Better to Eat Products in Season

Fruits and Vegetables in Season

Today with the arrival of modern greenhouses and new shipping means, nearly all fruits and vegetables can be eaten year-round. However, once on our table, the taste of fresh vegetables or fruit cannot compare to the ones that have been refrigerated in compartments for weeks or even months.  By being exposed to natural light, rather than artificial cold, the vegetables contain their antioxidants that come from the sun and bring their many benefits to our entire body.  Changing the foods on our table according to the seasons also means diversifying in the intake of vitamins, minerals and other nutrients that our body needs, especially if we choose organic products.

 If we want to experience the heart and soul of what makes food divine, we have to eat what’s in season. This is a deeply ingrained value that I inherited. Mediterranean cooking is considered a sustainable regimen that respects the environment and its cultural traditions. The secret lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavor. This experience impacts the desire to go back to jarred food or deep frozen ingredients that may have been preserved for months or years.  If you eat the right ingredients in the right months, you will experience the very best of a cuisine.  What better way to experience one of the world’s greatest cuisines than to approach it with the care and respect that it deserves?

Important aspects to understand related to fruits and vegetables in season:

Taste and Aroma: Choosing fresh products that are harvested according to their natural maturation are remarkable assets to our palates. Freshly ripened fruits and vegetables have an unparalleled flavor, have their own characteristic aroma, and are much more colorful. Out-of-season products leave a lot to be desired with regard to quality and taste. It is preferable to follow the natural cycle of fruits and vegetables.

Environmental Choice: Include fruits and vegetables that are environmentally friendly. The growing of fruit and vegetables out of season increases the pollution on our planet. The increased pollution is due to the industrial process which involves the use of artificial energy, often coming from fossils fuels, to heat and keep greenhouses lighted. In addition, products out of season are often imported from other states or countries, whereby even transport methods can produce pollution.

Nutrition: Seasonal fruits and vegetables are more nutritious. They follow their natural cycle so they are richer in essential elements for the well-being of our body. Fruits and vegetables need the ability to grow on their vine as nature intended. This means they will contain larger amounts of vitamins and minerals which is essential for health.  Purchasing directly from local or nearby merchants is an advantage to us, because purchases are made at zero or short distances, yielding reduced usage of transportation.

Reduction of pesticides:  Products grown in season and organic will have much lower quantities of pesticides. The vegetables and fruits that are forced to grow, not according to their natural cycle, appear weaker and therefore are more vulnerable to insects.

Lower Price: Non-seasonal fruits and vegetables cost more because they are imported and transported for long distances which carry an increased cost to consumers.

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Eggplant-Tomato Salad (Salad Zalouk) Alba’s Way

Salad Zalouk - Eggplant Tomato Salad

1 pound small eggplants, cut in small cubes 

3-4 tablespoons extra virgin olive oil

3-4 large cloves garlic, minced

1 large shallot, minced

2-3 large tomatoes, diced
Pinch red pepper flakes

Sea salt

Freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon Raz el hanout, optional
Zest 1 large lemon

30-35 pitted green olives

25-30 capers in brine, drained
Juice of 1 lemon

Fresh basil

Boil the egg plant in hot salted water, about 30 minutes on medium-low heat. Strain and cool.

In a large skillet, add the oil, garlic, and shallot. Cook on low heat until golden. When ready, raise the heat to high and add the chopped tomatoes.  Cook until most of the liquid has evaporated. Add the spices, salt, lemon zest, olives, and capers. Cook about a minute.  Add the eggplant; cook on low heat about 5 minutes. Taste for seasoning and adjust if needed. When ready to serve, add the lemon juice and fresh basil, and fold.  

Easy and extremely flavorful….. Salad Zalouk, is a spicy eggplant dish, usually served as an appetizer or side dish with fish or meat. My version is a fusion of Moroccan and Sicilian.  I use the same spices; however I add the olives and capers so it mirrors the caponata.  I also don’t mash the eggplant as in the traditional recipe; I like mine chunky, with some texture. 

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Moussaka Alba's Way

Moussaka with Purple Potatoes

Moussaka is a baked dish made with alternate layers of spiced ground lamb, potatoes, fried eggplant covered with a thick layer of béchamel sauce that becomes golden and crusty. Moussaka was introduced when the Arabs brought the eggplant to Greece around 1200s during their stay. The Arabs have a similar dish called maghmuma.   Moussaka is one of the most popular dishes of Greek and Turkish cuisine influenced by the Arab footprint that passed through.

To achieve optimal Moussaka, use fresh and good quality eggplants (No bruises, discoloration, softness). Rinse and pat dry each individual slice before cooking.  Brown and season the ground meat well before layering.  Flavor the béchamel sauce with a little nutmeg, salt and pepper.  At the end of the assembly, sprinkle with some freshly grated Pecorino cheese.  

Alba's recipe:

I used small purple potatoes with their skin on, shaved them thinly so I didn't have to cook them. I drizzled a little olive oil on the potatoes, added salt and pepper and placed them at the bottom of the casserole. I sauteed the combination of ground lamb and beef in a skillet with a little olive oil, salt, pepper, and a little peperoncino. I really browned the meat until all the juices were absorbed. When I made the béchamel sauce, I flavored it with salt, pepper, nutmeg.  Flavoring each step is critical to any dish. I sliced the eggplant thinly, pat it dry, placed them on a baking sheet with a little olive oil, salt and pepper and I baked them in the oven for about 10-12 minutes at 400F.  Once all of my ingredients were prepped, I assembled the moussaka with alternating layers.  I sprinkled some Pecorino cheese on top and baked it for 45-60 minutes until golden on top.  I had leftover marinara sauce, which I warmed up and served it on the side with the moussaka. 

When the moussaka is ready, wait a few minutes before serving. It's like a lasagna, it needs to cool a few minutes before serving or you'll have a big mess when cutting the first slice. 

Perhaps my lasagna was not authentic, however it was very tasty and a little healthier than using fried potatoes and eggplant in the dish.  What makes a dish tasty is the care one takes at each step. Without that, it's just a good dish!!

 

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