There are times in the year that a product’s qualities are at their best. This is evident in many changes to the menus at restaurants. They adapt their menus to reflect the changing seasons and offer more dishes that are appropriate for the season. This is the case with almadraba tuna which is reaching its peak splendor and with large quantities of fruit. If we are talking about freshness and temporality, however, vegetables are the most prominent.
It doesn’t matter when the product is eaten at the right moment or when it is made from season. It is spring, the time when gazpacho, salmorejo, and gazpacho take center stage. This is also the best season to enjoy asparagus, artichokes, and broad beans. These are the weeks that many restaurants feature products that are grown in Granada to the delight and surprise of their customers.
A selection of dishes featuring seasonal vegetables as the protagonists. / Ramon L. Perez
Esther Vidal, the owner of Botanico Cafe Restaurant on Calle Malaga, Granada said that she tries to maximize the freshness of seasonal vegetables because that is what our customers value most. A restaurant that specializes in fusion cuisine, with a daily menu featuring Granada vegetables. Since 2000, they have been a fixture in the heart and soul of the city. Since then, Granada has always played a significant role in their cuisine. We believe seasonal vegetables are important to us and we do work with them. We use the daily menu to make the most of it,” Esther says. Esther points out that they have made dishes with broad beans and artichokes in recent weeks, but not forgetting seasonal fruits like strawberries or cherries.
They know that the menu of the day allows them to experiment with new products and adjust the product offerings to the season. Our customers expect to eat at home, and they are now looking for lighter and more fresher options. The hotelier says that this product is becoming more popular. Consuming vegetables at their best not only makes them cheaper but also gives them a unique flavor and texture that is unmatched by other products. This is essential in order to preserve the high quality of food they serve. They always mention the origin of the products in her menu, just like they did with avocados from Costa Tropical and oranges from Lecrin. It is something the customer values above all else. There is also a higher demand for vegetarian or vegan dishes, which goes hand-in-hand with seasonal vegetables.
Vietnamese rolls with seasonal vegetables by Abdul R. Daou / IDEAL
Abdul R. Daou is another chef who works with seasonal vegetables. He manages the Imagine Emotions group’s kitchens in Granada. Along with other vegetable protein, seasonal vegetables are the queens in our kitchen. Why not take notice of the summer bounty of tomatoes, aubergines and melons from nature? These are products that have a high level of nutrition,” Abdul says. He also points out that it is essential to offer the best quality in order to be considered an expert. This is why it is so important to have tender, delicious meat. It is also crucial to consider the ripening time of fruits and vegetables. So, it is important to use seasonal fruits and veggies so that your dish tastes its best.
He also believes that the heat will allow him to change the menus he offers at his restaurants. “Fruits and vegetables are high in water and great for keeping you hydrated, especially at this time of the year and during summer. This is where it makes sense that nature is also wise. They are seasonal products at kilometer 0, so artificial maturation in chambers or containers is not possible.
Mango salmorejo and candied artichokes are some of the dishes they currently offer. They offer a “perfect combination between excellence, good tasting, nutritional consistency, respect for the environment” with their current offerings. The chef says that it doesn’t matter if you eat the product in season or not. You can find avocados and asparagus in winter. But… do they taste the same in spring or summer? It is a good idea to eat them right when they are available. This will make a difference in our taste buds, our bodies, and our wallets.
Most consumers will consume the same products in most cases. This means we don’t get the full enjoyment and flavor they can offer us. Abdul R. Daou states that vegetables can sometimes be as simple as adding a squeeze of lemon to increase their flavor, while others can be used in combination with a more complex vinaigrette. We have a tendency to think dressings can only be used for salads. A well-prepared dressing can be a great addition to baked or steamed vegetables. There are many elements that can be used to complement vegetables, such as spring onions, shallots and garlic. You can add a unique touch to traditional vegetable dishes by using these ingredients. The chef suggests using finely chopped raw shallots and slices of garlic, fried in olive oils, or caramelized onions to add flavor to vegetable dishes. You can also add pickles, ginger, chopped tomatoes, or pickles to enhance the flavor of a vegetable recipe.
