One should always choose vegetables and fruits that are just in season! By doing this, you will not only eat healthily, but you can also eat the freshest and most vitamin- and nutrient-rich foods at a lower price, but you also support local producers.
Here is a list of recipes made from seasonal dishes during the Hungarian spring and summer!
The crown jewel of the spring season, one of the favourites of foragers. Wild garlic bunches, a species of onion, are easily recognisable by their characteristic leaf shape and onion odour. By now, mostly only the remnants of the crop, deposited by more enthusiastic collectors and growers, can be found, but its aromas can still be quite potent and lovely. With this herb, less is most often more, but in this recipe, we can feel and enjoy the flavours in their full body and potential because of the thorough cooking process.
Fermentation is one of the most popular forms of preservation in Hungary. The process requires sustained warm sunshine. The pickles ferment for 2-3 days in the nice, sunny weather. This recipe is almost exactly the same as my grandmother’s sourdough-based pickle recipe, which was part of the most beautiful moments of my childhood. I have very many fond memories of her picking up the almost child-sized jugs of pickles and moving them around the house throughout the day to make sure that it gets the most sunshine that it possibly can.
Spinach, along with many other leafy vegetables, is one of the first treasures of spring. It is especially rich in iron and amino acids, so it has a secure place in a balanced diet. In this dish, typical of Hungarian recipes, it was fried in plenty of oil together with many different Hungarian delicacies, such as sheep’s milk cottage cheese.
These dishes will surely bring a smile to your face, even if the weather might not look like the summer is ready to approach us just quite yet. With large amounts of hidden veggies and traditional flavours, these meals can cheer you up in no time!