Whether white, green, orange, purple, raw or cooked cabbage in each season.
The 2500 Breton producers produce 350 000 tons of cabbage per year.
They are grouped under the name "Prince de Bretagne", and committed for many years in various quality certifications:
- Prince Quali
- Eurep Gap
- Agriculture Bio
Based on respect for the environment and the traceability of the product.
Their specifications are very thorough and meets the expectations of consumers in food safety.
In autumn you can choose between several sprouts:
- Cabbage Romanesco
- The cauliflower
- Broccoli
And two new members:
- The Orange Cauliflower
- The Purple cauliflower
The Chou Romanesco, arrives in September, it is recognizable by its form of spiked helmet. It is thanks to its form of sapinque Romanesco cabbage cabbage is commonly known as Christmas. Green, crunchy, soft and sweet, try it in festive dress.
Sophisticated! The romanesco is all elegance and daring of Italian design combined in a vegetable. Shaped Christmas tree augraphisme contemporary, it will dress your table festive unexpectedly. Recognizable at first glance to sapomme edge, this variety of cauliflower florets consists of pyramid geometric shapes that are arranged in art couronne.Oeuvre vegetable, cabbage is a Christmas color green.
Packed in trays of 4 mini-vegetable 6 cm each weigh about 80 grams. A cook for 3 minutes to steam for a tasting al dente. Ideal for holiday dishes, it will be to everyone's Christmas tree!
The Chou Romanesco passionate mathematicians:
After having studied "in all its flowers, have demonstrated that the ratio between the number spirals oriented in the direction of a needle and shows that its spiral oriented contrast, is close to the Golden Number. An example of a pyramid ... légumière With its self similar geometry, it is considered as an example of a fractal nature. dare say stupid like cabbage!
Romanesco of the Guacamole: Green as a lawyer, learn romanesco in the guacamole. Delicious with grilled bread and mouillettes or corn chips, as we savor the tips of his fingers by soaking raw florets.
One vegetable that is good for you: Very rich in chlorophyll, vitamins, minerals and trace elements égalementen is a balanced and healthy vegetable. Its high content of vitamin C, 200 g of cabbage équivalentd'une bring orange, covers 50% of our daily needs. Its richness in vitamin E and provitamin A, which corresponds to 100% of our daily needs, is a concentrate of benefits for the skin.
His contributions in potassium and sulfur naturally stimulate and strengthen the body's defenses. Légume appetite low in calories, an average portion of 200 g is 50 Kcalories, cabbage romanesco is an ally to address the winter. Who looks after you better!
Broccoli, to enjoy it you have 3 months. It is very rich in vitamins C and B, and has great nutritional qualities.
Although the choice: Choose a cabbage between 400 and 700 grams. As a sign of freshness, its flowers are clear and êtrevert formed crown.
Well prepared: Take it under cool water and drain it. Remove the small green leaves around the trognon.Détaillez in small packages. Above all, keep the stalk rich in nutrients. After minced, do the cooking.
While cooking: Use fast cooking, 6 to 8 minutes. Its small flowers and fair and keep all their wealth vitamins, minerals and their crunchy. All types of cooking are recommended: steam, microwave or wok, it's your choice!
Although the store: To preserve its nutritional qualities, keep it up 3-4 joursà vegetables from the refrigerator.
Broccoli, to enjoy it you have 3 months. It is very rich in vitamins C and B, and has great nutritional qualities.
Cauliflower comes in October, it all lends itself to quick cooking, you can associate it with meat or fish.
The two new members: cauliflower Orange and Purple Cauliflower is a first this year.
Cauliflower orange, slightly sweet and rich in beta carotene, you can cook in pies or in velvet.
Cauliflower Purple is rich in tannins, you can enjoy it raw or "al dente". A return to the pan and it will release its full flavor.
The cabbage white pommé you can also cook in pot of sauerkraut or sea or land.
Chinese cabbage will be present on the markets in November. Elongated, it has a slightly spicy flavor, it is your vegetable dishes.
Eat raw or cooked, in salads, braised, in Indonesian or sauté with ginger or soy.
Arrive in December mini red cabbage, green, mini cauliflower. They are small and highly decorative, weighing less than 100 grams, they are very good for an individual portion.
In January, cabbages and cauliflower you can eat grated, sliced, raw or cooked with 2 tablespoons of vinegar, raisins and a few grains of cumin, they accompany the meat in diet. Remember to use their leaves, blanched once you can cook in chaplain you as you farcierez player.
cabbage soup
In February, a velvety smooth or good gratin cauliflower. You can also buy cauliflower microwave for those who are always pressed, so no excuses do not hesitate to consume.
In March over time you can vary the pleasures cabbage with apples, cauliflower, cabbage and red cabbage minis.
In April, the arrival of cabbage rave, to be consumed young.
In May, sail according to your desires for a Thai cooking grate on Galang of broccoli, or lime juice in a puree of cabbage for cooking romanesco Reunion.
June is the season of broccoli, steamed or wok it will captivate you with its crunchy.
The new green cauliflower arrive in July, it is plump and dense, it is accompanied by a trickle of olive oil to reveal its full flavor.
French