The first spring vegetables have appeared in the shops

Vaida Budrienė, communications manager of the shopping chain “Iti”, said that starting this week, shoppers will find vitamin-rich red radishes, white radishes, fresh carrots, onions and other fresh vegetables in stores.

It is expected every year

“People are looking for healthy food that will give them the energy and vitamins they need after the winter. Buyers of fresh harvested vegetables seem to look forward to it every year, and it doesn’t stay on the shelf when they appear in the store. Therefore, to offer customers fresh vegetables as soon as possible, we constantly cooperate with farmers and suppliers. This year, we offer a variety of spring vegetables from the beginning of March,” said V. Budrienė.

According to the head of communication, although the shopping network offers a variety of vegetables throughout the year, the first vegetables grown in Lithuania appeared this year in mid-February.

“On February 14, the retail chain “Iki” received the first harvest of fresh Lithuanian vegetables – short-fruited cucumbers, which were sown in the beginning of mid-January. However, the largest part of the newly harvested vegetables came from southern countries, due to the more favorable climate warmth and better natural conditions, so it grows earlier and faster than in Lithuania”, said the head of communication.

As the cold season is over, a variety of vegetables, fresh salads, green vegetables become an integral part of the diet. Lithuanians are not only looking for a variety of leafy salads, but also like red or white radishes, carrots, onions, green beans, fennel, tomatoes, cucumbers and other fresh vegetables.

Neutral taste, full of good ingredients

Cucumbers are one of my favorite spring vegetables. They are not only tasty and refreshing, but also have good qualities. One cucumber has 95-97 percent. water. In addition, it is rich in vitamins, minerals, potassium, magnesium and fiber.

Cucumbers also contain antioxidants that prevent the accumulation of harmful free radicals and can reduce the risk of chronic diseases.

Cucumbers can be combined with many other products because of their relatively neutral taste. These vegetables can add hearty flavor to many dishes, but whichever you choose, you’ll be getting plenty of nutrition.

“Cucumbers are good with a variety of ingredients. They are delicious to taste with sour cream, natural yogurt. They even go well with nuts: almonds, pistachios, pine nuts. The most diverse spices: basil, coriander, cumin, dill , mint, oregano, parsley, sage, tarragon, thyme. Seasonings such as capers, sesame. The most diverse types of meat and fish. Cheese – from simple cottage cheese to feta, goat cheese,” said Jolanta Sabaitienė, who works in the fruit department and “This” vegetable.

She also shares three recipes that use one of spring’s favorite vegetables, cucumbers.

Cold cucumber soup

You will need:

• 200 g of fresh cucumbers

• 100 g of avocados

• 1 clove of garlic

• 300 ml of drinkable yogurt

• 1 handful of mint leaves

• 2 v. sh. chopped parsley

• 1 lemon juice

• a pinch of salt

We produce:

Cut the cucumber into slices. Save some cucumber slices and mint leaves for garnish. Add the avocado, cucumber, garlic, parsley and mint to a blender. Add yogurt and lemon juice, add a pinch of salt and mash everything until smooth. Pour the resulting mass into a bowl, decorate with cucumber slices and mint leaves. Serve the soup cold.

Corn soup with cucumber salad

You will need:

• 550 g of boiled corn kernels

• 120 g of onions

• 150 g of yellow pepper

• ½ a. sh. salt

• ¼ a. sh. ground turmeric

• ¼ a. sh. ground red pepper seasoning

• 2 v. sh. olive oil

• 700 ml vegetable broth

For the salad:

• 120 g of cucumbers

• 2-3 red onions

• 1 clove of garlic

• 2 v. sh. olive oil

• 2 v. sh. lemon juice

• a bunch of parsley (to taste)

• a pinch of salt

We produce:

Pour the broth into a pot and heat it on the stove over low heat. Grind the onion and yellow pepper with an electric blender. Then add the corn and grind again with a blender. Add salt, pepper, turmeric, oil and half of the hot broth to the resulting mass. Grind everything again with an electric blender.

Add the rest of the broth a little at a time and continue to beat until the mixture is smooth and creamy. Leave the soup to cool and start preparing the salad. Cut the vegetables, put them all in the salad and sprinkle with olive oil, lemon juice and salt. Leave the prepared salad and cold soup in the refrigerator for two hours. Put the soup in your favorite soup bowl and top each with a couple of spoonfuls of fresh lettuce.

Grilled chicken with oriental salad

You will need:

• 300 g of chicken fillet

• ½ a. sh. salt

• ½ a. sh. smoked paprika seasoning

• ½ a. sh. garlic granules

• 2 v. sh. olive oil

• 2 v. sh. lemon juice

• 2 v. sh. oil for frying

For the salad:

• 100 g of bulgur

• ½ small onion

• 1 handful of fresh parsley

• 3 v. sh. fresh mint

• 2 tomatoes

• 1 small cucumber

• a pinch of salt

• 2 v. sh. olive oil

We produce:

Sprinkle the chicken fillet with salt, smoked paprika and garlic granules and rub the spices well into the meat. Sprinkle the fillet with olive oil and lemon juice and marinate for about 15 minutes. Cook the bulgur according to the instructions on the package, drain the excess water and wait for it to cool. Finely chop onions, parsley and mint, and dice tomatoes and cucumbers. Put vegetables and herbs in a container with bulgur, add salt, sprinkle with lemon juice and olive oil and mix everything well.

Heat a little oil in a pan, add the marinated chicken and fry on both sides. When the chicken is cooked, remove the pan from the heat, cover with foil and leave for a few minutes to distribute the juices evenly in the meat. Finally, cut the meat into pieces and serve with a fresh oriental salad: cook the grits according to the instructions on the package. Let’s cool it. Cut vegetables and herbs. Mix everything and season with oil and a pinch of salt.

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