The fruit and vegetables of August

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Joe Dispenza
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Nature gives us in August the best fruit and vegetables for the time of year with the most sun ever!


Between the August vegetables there are: garlic, beets, beets, carrots, cucumbers, onions, spring onions, beans, green beans, new potatoes, peppers, peas, tomatoes, radishes, rocket, green celery and courgettes.

And still courgette and courgette flowers, cut salads, nettles and many spices and aromatic plants: basil, marjoram, mint, oregano, savory and lemon balm.

instead, among the fruit of August: watermelons and melons, mulberry blackberries, medlars, figs, small summer pears, plums and sloes, peaches of various types, the last apricots and strawberries. While they are plentiful i fruits of the undergrowth: blueberries, blackberries, raspberries, strawberries, gooseberries and currants.


 

Berries

In August here comes the fruits of the forest full: first of all blueberries, blackberries and gooseberries and then already present strawberries, raspberries and currants.

These small fruits, which are born secretly in the undergrowth, are rich in principles useful to the body especially for the protection of the skin and for blood circulation.

They are rich in vitamin C and with good antioxidant effects thanks to the various pigments and colors capable of protecting and rejuvenating the skin. Berries, like all summer vegetables and fruits, are indicated to protect us from the heat and beating sun of August.


In fact they reintegrate water and mineral salts a bit like soft drinks designed especially for athletes, but in this case it is nature that gives us its delicacies. We can eat them as soon as they are harvested or prepare them in fruit salads and salads or create thirst-quenching smoothies and centrifuged.


 

The purple-blue in fruits and vegetables

The violet-blue color is given by some called pigments Anthocyanins useful as antioxidants and in particular in blueberries they are fabulous against aging since they even promote memory.

In general, purple-blue is useful for strengthening the view, help i blood capillaries and urinary function, as well as preventing some cancers and cardiovascular diseases.

We find the purple-blue in many fruits of August: plums, mulberry blackberries, blueberries, blackberries and the first grapes. Also a little violet-blue is hidden in the vegetables: the fruits of the aubergine in August they ripen in various shapes and sizes.

The different varieties of aubergines have an elongated, cylindrical, ovoid or round shape, while the color ranges from dark purple to purple-lilac to white.

 

Learn about the color properties of fruits and vegetables

 

The solanacee

What will these strange vegetables from the garden be? They belong to the Solanaceae family tomatoes, aubergines, peppers, potatoes and chillies.

Already from the name we can think that the sun is very important for these plants and in fact they ripen very well under the beating sun, they need water and give colorful fruits with a strong and delicious taste that accompanies us all summer.


These vegetables are native to the Americas and subsequently imported into our climates where they have become plants with an annual cycle; since ancient times, after their introduction, they are so appreciated in the Mediterranean diet that they have become its emblem.


Let's try to think of the tomato and in how many typical dishes and recipes it is found in the village: it is no coincidence that the tomato pizza is one of the symbols of our country.


Only a 'warning must be kept for these vegetables since they contain a substance, the solanine, which at high consumption is toxic to the body and is present when i fruits are green and unripe, therefore early collections are not recommended; we find it in fact when the plants are forcibly cultivated out of season underground as there is no precious sun to make them mature and, moreover, in potatoes we find more solanine when they begin to germinate.

Some people are intolerant to these verdictsure and exclude its use in nutrition or its reduction; the advice is to consume them in their season, the summer, while for the rest of the year the consumption would be reduced.


The secret is put away their fruits when they are plentiful in the garden in summer, then keep them in autumn and winter. You can prepare purees and sauces, put them in oil or in vinegar, freeze or dry them in order to use them without having to purchase them when we no longer see them growing in the nearby agricultural fields. For potatoes, it is possible to put them away in the sand in a cool and dark place like the cellars used to be.

 

> All the fruit of the summer

> The jams of August

 

 

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