Guido Gozzano wrote: "Grandfather, the silver of your gray hair shines in the light of the paths: you walk among the figs, among the plums and pears with a basket of first fruits in your hands".
The warm August rays give way to the warm September sun, bringing with them a basket of warm colors, brown, hazelnut, green and orange, and intense aromas and flavors, which smell of wood, earth and envelop us with intense aromatic notes .
If we think about autumn fruit and vegetables they immediately come to mind chestnuts, mushrooms, figs, persimmons, pumpkins, grapes, but not only: this is what is fresh in the garden and at the market.
The fruit of autumn
Here come the figs, delicious, nutritious, versatile. They are the protagonists among the autumn fruit, together with grapes. Small and dark figs, white, or large fioroni, a little less tasty. The fruits of the fig have been consumed since ancient times, their properties are well known: remineralizing and nourishing, thanks to the content of calcium, iron and potassium, the pectic substances of which they are made prevent blockages of the veins. Their close relatives, the prickly pears, should not be forgotten.
And here is also the grape, rich in nutritional and antioxidant properties, white or red that both helps to relax thanks to vitamin B and to strengthen the body in view of the first cold, thanks to vitamins A and C. Walking on the mountains you discover i blueberries ripe, mulberries, blackberries, the less known jujubes, allies of sight and circulation, but also walnuts, hazelnuts and chestnuts.
On the trees, plums, plums, apples and pears, together with the last peaches. While the last melons remain on the ground.
Autumn and its forgotten fruits
The vegetables of autumn
If the vegetables of the summer, courgettes, tomatoes, peppers, aubergines, carrots, beans and green beans, peas and cucumbers, slowly abandon us, here is something left, like leeks, onions and onions. The leek, often underestimated, is a misunderstood prince: rich in water, it is very low in calories, excellent for diets.
The side dishes of typically autumn vegetables, such as broccoli, cabbage, cauliflower, head cabbage, ribs, Brussels sprouts, also make their way onto the table; but also red radish, bitter roots, scorzonera, scorzobianca; and again chard and spinach, lettuce, chicory and turnip greens; and from November the valerianella or songino.
Sedanorapa or celery from Verona winks at Jerusalem artichoke and thistles and artichokes appear; among the clods they peek out mushrooms, nails, champignons or champignons, truffles, porcini, sprout in the damp forest and the orange of the pumpkins and courgette flowers arrives.
The diet of minestrone soup with autumn vegetables
To learn more:
> November fruit and vegetables
