Taste of Winter - Greenresilient Factsheet
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Greenresilient
Factsheet
Taste of Winter
Growing fresh winter vegetables in Central and North- significantly higher concentrations of vitamin C, antiox-
ern European Greenhouses without heating is a good idants, phenolic compounds, carotenoids, soluble sug-
example of low-input food production, with a small en- ars and chlorophylls than those from earlier cropping
vironmental footprint. It utilises the frost resistance leafy seasons.
crops instead of wasting energy and resources through
intensive greenhouse production with heating and artifi-
Taste
cial lighting or long transportation distances of imported
greens. Winter crops can be grown either in open field Extensive tastings tried to find out the specific taste of
or in protected areas such as unheated greenhouses fresh vegetables during winter time. The tasters found
or polytunnels. them to be milder in taste and texture, for example en-
dives were perceived to taste less bitter and radishes
less spicy. Many fresh crops have a sweeter taste than
Nutrition in other seasons, in fact even radish can taste sweet
Winter fresh vegetables were analysed for vitamin C during winter!
content, antioxidants, phenolic compounds, carotenoids,
soluble sugars, chlorophylls and dry matter. The results
Use tips and recipes
show that cultivars of endive, carrots and parsley har-
vested in December yield adequate nutritional quality, Many different colors, shapes and aromas of winter leafy
similar to those from earlier cropping seasons. Parsley crops are featured. Here we provide some tips for using
and head lettuce (Lactuca sativa var. crispa) showed these not-so well-known greens, as well as recipes.
Asian greens include different varieties of mustard greens, mizunas as well as mibuna and tatsoi. They cover a range of flavours, and make great additions to salads. For all those who don’t like it that spicy, it is recommended to prepare the salad with more oil as it binds with the glu- cosinolates present in these Asian greens. While Asian greens are delicious additions to salads, they can also be used as an alternative to spinach and chard. Wintercress is a wild plant and has been a long-valued folk medicine. Its flavor is pungent and zesty with notes of horseradish; that’s why it is great to use as a seasoning herb in salads, as an addition to sandwiches or to make pesto, like the featured recipe 1. Minutina is mild in flavor with nutty, earthy, slightly sour and bitter notes. The young leaves make great additions to a salad or smoothie and older leaves can be blanched and used like spinach or used in pasta dishes, like the fea- tured recipe 2. Arugula, also known as rocket, is somewhat sour and bit- ter, making it a great addition to salads, pasta or risotto, like the featured recipe 3.
① Winter cr ess pestdisoh
ntery-spicy pasta
Ideal for the wi
How it’s done
Ingredients ree. Add olive oil
Mix all ingredients and pu
Wintercress ency you desire.
80 g until you gain the consist
30 g parsley stria
Source: HBLFA and Bio Au
1–2 garlic bulbs
olive oil
s
60 g roasted sunflower seed
Lemon juice & peel, salt
② Minutina gnocchi
A tasty, vegetarian ‘wild
’ dish (4 servings)
Ingredients
300 g potatoes
How it’s done
200 g Boil potatoes, peel and pre
flour ss through sieve/
ricer. Slice onion and sauté
250 g quark or cottage cheese for 2 minutes,
then add the minutina gre
ens and cook until
20 g butter all liquid has evaporated
. Remove and press
1 in a sieve to remove rem
egg aining liquid. Add
salt, pepper and nutmeg
1 onion to vegetables and
puree. Mix in riced potat
oes, egg, cheese,
600 g minutina greens and flour. Bring salted wa
ter to a boil. Form
Salt, pepper, nutmeg small gnocchi balls with
teaspoons. Cook for
5 minutes – no longer, or
they will fall apart.
For serving Brown the butter in a se
parate pan. Serve
100 g butter warm gnocchi with butte
r and fresh grated
150 g parmesan cheese.
parmesan cheese
Source: HBLFA and Bio Au
stria
③ Arugula risotto
winter meal (4 servings)
For an aromatic, Italian
How it’s done
Ingredients e oil in
Peel and finely chop onions. Heat oliv
Risotto rice rice
250 g a pan and sauté onions. Then add the
lemons min ute . Add the chicken
2 and cook for about 1
let sim mer for about
100 ml white wine broth and white wine and
700 ml chicken broth 18 minutes, stirring occasionally.
p the
In the meantime, wash, dry and cho
2 onions e the par mes an. Once
arugula and finely grat
arugula butt er and a shot of
150 g the rice is ready mix in the
gula . Ser ve
30 g butter olive oil, then the cheese and aru
and
300 g oliv oil with a bit of lemon juice and some salt
pepper according to taste.
8 tablesp. parmesan cheese
Source: HBLFA and Bio Austria
2 pinches salt and pepper
References About Greenresilient: This factsheet was elaborated in the project
Theurl M.C., Hörtenhuber St., Lindenthal T., Palme W. (2017). Greenresilient – Organic and bio-dynamic vegetable production in
Unheated soil-grown winter vegetables in Austria: Greenhouse low-energy GREENhouses – sustainable, RESILIENT and innovative
gas emissions and socio-economic factors of diffusion potential. food production systems, running 2018 to 2021. The main objective
Journal of Cleaner Production, Vol. 151, 134-144 of Greenresilient is to demonstrate that an agroecological approach
Depisch A. et al. (2019). Weiterentwicklung Bio-Wintergemüse. to greenhouse production is feasible and allows the establishment
Final Report EIP-AGRI of robust agroecosystems in different European areas.
Hampl, S. (2016): Möglichkeiten der Ertrags- und Qualitäts-
Project partners: Agroscope, Switzerland; AU-FOOD – Aarhus
sicherung bei alternativem Wintergemüse. Master Thesis, Univ. of
University, Department of Food Science, Denmark; CREA – C onsiglio
Natural Resources and Life Sciences Vienna.
per la ricerca in agricoltura e l’analisi dell’economia agraria, Italy;
Palme W. (2016). Frisches Gemüse im Winter ernten: die besten
FiBL – Research Institute of Organic Agriculture, Switzerland;
Sorten und einfachsten Methoden für Garten und Balkon. ISBN
GRAB – Groupe de Recherche en Agriculture Biologique, France;
978-3-7066-2592-0 Publisher: Löwenzahn, Innsbruck
HBLFA – Horticultural College and Research Institute, Austria;
Palme W. (2019). Ernte mich im Winter: einfach immer frisches
ILVO – Institute for Agricultural and Fisheries Research, Bel-
Gemüse. ISBN 978-3-7066-2661-3 Publisher: Löwenzahn, Innsbruck
gium; La Colombaia – Società Agricola Semplice LA COLOMBAIA,
Italy; PCG – Vegetable Research Centre Kruishoutem, Belgium;
SLU – Swedish University of Agricultural Sciences, Sweden;
Impressum
UvA – Institute for Biodiversity and Ecosystem Dynamics, Nether-
Publisher: Horticultural College and Research Institute
lands; WUR – Stichting Wageningen Research, research institute
(HBLFA Schönbrunn), Grünbergstr. 24, A-1130 Vienna,
Wageningen Plant Research, Netherlands
office@gartenbau.at; www.gartenbau.at
Editing/Layout: Research Institute of Organic Agriculture FiBL The project ‘Greenresilient – Organic and bio-dynamic vegetable
Lauren Dietemann, Laura Kemper, Sandra Walti production in low-energy GREENhouses – sustainable, RESILIENT
Tel. +41 (0)62 8657-272, info.suisse@fibl.org, www.fibl.org and innovative food production systems’ is one of the projects
Authors: Wolfgang Palme, HBLFA Schönbrunn initiated in the framework of Horizon 2020 project CORE Organ-
Contact: Wolfgang Palme, wolfgang.palme@gartenbau.at ic Co-fund (https://projects.au.dk/coreorganiccofund/) and it is
Permalink: https://orgprints.org/39442 funded by the Funding Bodies being partners of this project (Grant
Photos: Wolfgang Palme Agreement no. 727495). The opinions expressed and arguments
Cover picture: Frozen Salads employed in this factsheet do not necessarily reflect the official
views of the CORE Organic Cofund Funding Bodies or the European
Commission. They are not responsible for the use which might be
made of the information provided in this factsheet.
www.greenresilient.net © 2021
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