It is since the very beginning of spring that every year market gardeners such as Mélissa Roy and Michael Rouleau from M.R. Gardens cultivate and sell succulent fruits and vegetables to their faithful customers.
It is morning after morning that the growers get up at dawn to ensure the quality and abundance of their various varieties of fruits and vegetables. Then they present them to us with a smile and the inexhaustible desire to share these jewels that the earth offers us. In my name and in the name of those who wish to do so, I wish to say a big THANK YOU!
Color on your plate.
Whether they are purple (eggplant, peppers, cabbage and purple radishes), red (apples, carrots, radishes, tomatoes, strawberries, raspberries, red peppers), green (lettuce, cabbage, parsley, broccoli, zucchini) or white (leeks, onions, garlic, mushrooms, cauliflower and parsnips), eating different colored vegetables brings variety and health to your plate. Not to mention, choosing multiple types of vegetables allows you to mix their tastes and aromas to add diversity to your favorite recipes.
The pleasure of adding vegetables to your meals.
Have you ever eaten yellow zucchini in raw vegetables? Purple carrots in chili? Or red cabbage in your tomato, lettuce and cucumber salad? Yes ? Well, go on. No, I encourage you to try it!
Don’t be shy about adding vegetables everywhere in your meals. They are delicious and will give you a feeling of satiety in addition to helping prevent and/or manage chronic diseases such as diabetes, heart disease and cancer. You’ll be happy to know that 2021 is the International Year of Fresh Fruits and Vegetables with the support of the World Health Organization, among others.
An easy strategy to eat more vegetables.
If you’re like me, whole vegetables have time to rot in the fridge if not prepared. So I suggest the following strategy:
Take all your veggies out of the fridge, wash them, chop them, and mix them up to your liking. Here is an example of vegetables that I prepared and ate in a stir-fry.
- 1 broccoli
- 1 cauliflower
- 1 bell pepper of each color: white, yellow, orange, red, green and purple
- Red onion
- Leek
- Green zucchini
- Wash and cut vegetables into roughly equal pieces.
- Heat a little extra-virgin olive oil in the bottom of a saucepan.
- Fry all the vegetables for a few minutes until they are cooked and crisp.
- Add a few drops of lemon juice, pepper and salt to taste.
Keep being creative and eat colorful vegetables!
