Seasonal vegetable calendar for Autumn in Tenerife.
The Autumn Climate of Tenerife: A Blessing for Agriculture
In the heart of the Atlantic, Tenerife is known for its stunning beaches and vibrant culture. However, beyond its tourist appeal, it is its autumnal climate that becomes a true treasure for farmers.
During autumn, the island enjoys moderate temperatures ranging from 18 to 24 degrees Celsius. This stable temperature, accompanied by occasional rainfall, creates the perfect conditions for cultivating a wide variety of products, from vineyards that produce distinctive wines to banana and potato plantations that thrive in its fertile volcanic soil. Furthermore, this balanced climate facilitates agricultural work, allowing for longer harvests and reducing the risk of crop diseases.
Autumn in Tenerife…
While in other parts of the world autumn marks the end of the agricultural season, in Tenerife, this season becomes a second wind, a golden opportunity to maximize the yield and quality of its agricultural products. Ultimately, autumn in Tenerife not only offers picturesque landscapes but also a promise of abundance and sustainability for its land and farmers.
Some of the most popular organic vegetables grown in Tenerife in autumn are:
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- Swiss chard
- Garlic
- Eggplants
- Broccoli
- Zucchini
- Pumpkins
- Onions
- Cabbage
- Spinach
- Peas
- French beans
- Lettuce
- Potatoes
- Cucumbers
- Peppers
- Radishes
- Beets
- Cabbages
- Tomatoes
- Carrots
Which vegetables are in season in autumn that originate from the rest of Spain?
In Spain, autumn is a rich season for growing a variety of vegetables thanks to the peninsula's climate. Here is a list of vegetables that are typically in season in autumn in most regions of Spain:
- Swiss chard: Rich in iron and vitamin K, perfect for stews or stir-fries.
- Garlic: A fundamental ingredient in many stews, providing flavor and antibacterial properties.
- Artichokes: With a distinctive flavor, they are ideal for baking, grilling or in salads.
- Celery: Excellent in soups or as a crunchy snack, with diuretic properties.
- Eggplants: Versatile for baked or fried dishes, rich in antioxidants.
- Borage: Typical of northern Spain, it is usually prepared in stews or soups.
- Broccoli: A nutritious cruciferous vegetable, perfect steamed or stir-fried.
- Zucchini: Ideal for stir-fries, creams or even desserts.
- Pumpkins: Emblematic of autumn, used in soups, stews and pastries.
- Cardoons: Traditional in stews, especially popular at Christmas in some regions.
- Onions: Essential in the kitchen, they caramelize beautifully in autumn.
- Cabbage: Perfect for fresh salads or stir-fries.
- Cauliflowers: Delicious steamed, au gratin or mashed.
- Endives: A crunchy base for autumn salads.
- Escaroles: Bitter and crunchy, they enrich salads.
- Green asparagus: Ideal for stir-fries or grilling, a sign of the beginning and end of cold seasons.
- Spinach: Rich in iron, ideal raw in salads or cooked.
- Peas: They add sweetness and texture to stews and casseroles.
- Broad beans: Fresh and tender, they can be the star of many stews.
- Green beans: Excellent steamed or in warm salads.
- Lettuce: Although there are varieties available year-round, some are especially tender in autumn.
- Turnips: Delicious in stews and casseroles.
- Peppers: Although their peak is in summer, some persist until early autumn.
- Leeks : Base for autumn soups and creams.
- Radishes: They add a spicy and crunchy touch to salads.
- Beets: Their earthy flavor is perfect in salads or creams.
- Cabbages: Base for sauerkraut or simply sautéed.
- Mushrooms: Although they are not vegetables, they are a gift of autumn, ideal for risottos, stews and stir-fries.
- Carrots: Sweet and versatile, for salads, stews or creams.
These vegetables and their characteristics make Spanish autumn cuisine varied and full of flavors and textures.
What are the benefits of eating vegetables in autumn in Tenerife?
Eating vegetables in autumn in Tenerife, as anywhere else, offers numerous benefits for health, the environment, and the local economy. Here are some of the main benefits:
Freshness and flavor: Seasonal vegetables have a more intense flavor because they are harvested at their peak.
Nutrition: They offer a higher content of vitamins and minerals .
Sustainability: Consuming them reduces the carbon footprint by minimizing transport and storage.
Local economy: You support farmers and merchants on the island.
Health: Less use of chemicals in their cultivation as they are adapted to the seasonal climate.
Savings: They tend to be more economical due to their abundance.
Culinary variety: They inspire the preparation of different dishes depending on the season.
Connection with nature: It strengthens the attunement with the natural cycles of the environment.
Eating seasonal vegetables in autumn in Tenerife is beneficial for health, the local economy and the environment.
At Sanus Market, we offer organic, seasonal autumn vegetables from organic producers in Tegueste, Tejina, Valle Guerra, Los Realejos, Playa San Juan, Guimar, Arico, and other areas. We also import vegetables from other parts of Spain and the EU.
Properly storing fresh vegetables in autumn is essential to maintaining their freshness, flavor, and nutritional value. Here are some general recommendations on how to do so:
Pre-cleaning: Store the vegetables unwashed and wash them only before consuming them.
Proper temperature: Store vegetables according to your needs: some outside the refrigerator and others in the vegetable drawer.
Avoid piling up: Ensure air circulation by avoiding stacking too many vegetables together.
Check regularly: Remove any vegetables that show signs of spoilage.
Separation: If the vegetables come with leaves, separate the leaves from the root before storing.
Stews and casseroles: Incorporate autumn vegetables into hot dishes, combining flavors and textures.
Warm salads: Combine fresh vegetables with roasted or cooked ingredients for a contrast of temperatures.
Creams and soups: Blend autumn vegetables with broths to obtain comforting and nutritious dishes.
