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Spring is here for good. Soon we will start preparations for Easter. It's a family time that we can't imagine without eggs dyed in all colors of the rainbow and novelties. In many homes, we celebrate the first spring greens on the occasion of a festive breakfast. Fasted with a long winter, tongue to knees we look at ruddy radishes, proudly protruding chives, handsome heads of lettuce piled up on the shelf of a nearby greengrocer and although such times have come, are available all year round, usually the winter ones look better than they taste. That is why the kids have always been dominating our tables for meals during the spring season. In the vegetables, the first vegetables that herald the beginning of the season, the most heavy metals, nitrites, nitrates and other acquaintances from the Mendeleev table accumulate. Probably greens grown in the middle of summer are also not completely free from them, but they have much less adverse additions. At the same time, they are also full of vitamins and provide us with much-needed energy during the spring solstice. So what to do, eat a handful or better to avoid?
At a market stall, on a market day ...
As I mentioned earlier, we can find in the first vegetables a whole range of chemicals and toxins, but also many vitamins and trace elements beneficial to our health. With this knowledge in mind, I buy baby food with care, especially when I intend to give it to children. If I have the opportunity, I buy from a reliable and reliable seller. If not, I don't count on his honesty, but I watch closely the goods he offers:
When buying radishes, I look at whether the leaves are firm and fresh - radishes treated with too much nitrate wither faster. This rule applies to all vegetables.
I smell vegetables, choosing the ones whose fragrance is closest to the one I remember from my childhood, when I was running between the flower beds in my grandmother's garden, eating parsley and shoots of young chives. However, I remember to make corrections for what my nose remembers, because the smell will not be as intense as in the middle of summer.
Among the vegetables, I choose perversely the smaller, less handsome ones. There is a chance that they were treated with less chemicals.
I am asking about the origin of vegetables and although I do not count on a completely honest answer, I deduce from the degree of embarrassment of the seller the percentage of truth contained in his answer.
I do not store novelties in plastic bags, because in sealed containers and packaging, harmful nitrates are converted into even worse nitrites.
I wash thoroughly vegetables before consumption, and where possible, carefully peel because most toxins and chemicals accumulate there.
New born, new born for boy and girl?
When we have already bought vegetables and smells of spring in our kitchens, the question arises whether we should give them to children. After all, we want to protect our children from all evil, and these newborns are nothing good after all ...
I answer this question: YES, give it wisely and in moderation. Every parent knows that vegetables should be thoroughly washed before consumption. This is especially important because thanks to this treatment we will get rid of most of the chemistry accumulated on the surface. Vegetables, including fresh vegetables, should be on our children's and our plates as an important source of vitamins. For the first spring vegetables, however, they should not form the basis of the meal, but only an addition to it. However, if we want to give a solid portion of vegetables for dinner, we should reach for seasonal vegetables or frozen foods (frozen shortly after harvesting, they retain most of the valuable vitamins, so it is worth reaching for them especially in winter, because they are a great supplement to the daily diet with vegetables and fruits.) And enjoy good health for us and our children.
Garden on the windowsill
A good alternative for people who are afraid of chemistry in newborns will be window sill cultivation. Watercress seeds sprinkled on a piece of cotton wool, poured with water, grow almost in the eyes, radish sprouts look like purple balls so popular, and the onion dipped in a cup of cold water, after a few days, treats us with green shoots of chives. Vegetables in this version will be a tasty addition to cottage cheese or sandwiches and will certainly appeal to small gourmets.
If we have a preschooler at home, such a home garden will become a place of observation and fun, and thus teach the toddler how to cultivate plants and show step by step, day by day, how to grow and develop.
Pi ... pi ... pi ... Easter egg ...
During the Easter breakfast, our plates include, apart from fresh greens, also multi-colored eggs. For many of our little ones, these will be the first painted eggs and easter eggs he will see and eat. I suggest to remember this year the natural ways of dyeing eggs of our mothers and grandmothers. Although egg dyes available on the market have the required approvals, their use raises widespread controversy.
Except commonly used onion shells (they dye eggs from yellow, through various shades of orange, to reddish brown), we can choose grated beets or their shells, which we will have after preparing beetroot with horseradish (they will decorate eggs with pink blush), walnut shells (we will get brown), or young shoots of rye, grass or periwinkle leaves that will stain the eggs green.
They are not the colors of the rainbow that we have become used to for years, but with the good of our children in mind, it is worth sacrificing.
I recommend: Boiled radishes, topped with melted butter. Treats for the whole family.
Bless you !
