Seasonal vegetable calendar in Autumn in Tenerife.
Tenerife's Autumn Weather: A Blessing for Agriculture
In the heart of the Atlantic, Tenerife is known for its stunning beaches and vibrant culture. However, beyond its tourist appearance, it is its autumn climate that becomes a real treasure for farmers.
During autumn, the island enjoys moderate temperatures ranging between 18 and 24 degrees. This thermal stability, accompanied by sporadic rain, creates the perfect setting for the cultivation of a wide variety of products, from vineyards that produce wines with distinctive character, to banana and potato plantations that thrive in its fertile volcanic lands. In addition, this climatic balance facilitates agricultural work, allowing longer harvests and reducing the risk of crop diseases.
Autumn in Tenerife…
While in other regions of the world, autumn marks the end of the agricultural season, in Tenerife, this season becomes a second respite, a golden opportunity to maximize the yield and quality of your agricultural products. In short, autumn in Tenerife not only offers picturesque landscapes, but also a promise of abundance and sustainability for its lands and farmers.
Some of the most popular organic vegetables grown in Tenerife in autumn are:
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- Chard
- Garlic
- Eggplants
- Broccoli
- Zucchini
- Pumpkins
- Onions
- Coles
- Spinach
- Green peas
- Green beans
- Lettuce
- Papas
- Cucumbers
- Peppers
- Radishes
- Beets
- Cabbages
- Tomatoes
- Carrots
What vegetables are in season in autumn originating in the rest of Spain?
In Spain, autumn is a rich season for growing various vegetables thanks to the climatic conditions of the peninsula. Here is a list of vegetables that are usually in season in autumn in most regions of Spain:
- Chard: Rich in iron and vitamin K, perfect for stews or stir-fries.
- Garlic: Fundamental base in many stews, providing flavor and antibacterial properties.
- Artichokes: With a distinctive flavor, they are ideal for cooking in the oven, grilled 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 from northern Spain, they are usually prepared in stews or soups.
- Broccoli: Nutritious cruciferous, perfect steamed or sautéed.
- Zucchini: Ideal for stir-fries, creams or even desserts.
- Pumpkins: Emblematic of autumn, used in soups, stews and pastries.
- Thistles: Traditional in stews, especially popular at Christmas in some regions.
- Onions: Essential in the kitchen, they caramelize beautifully in the fall.
- Cabbages: Perfect for fresh salads or stir-fries.
- Cauliflowers: Delicious steamed, gratin or pureed.
- Endives: Crunchy base for autumn salads.
- Endives: Bitter and crunchy, they enrich salads.
- Green asparagus: Ideal for sautéed or grilled, a sign of the beginning and end of cold seasons.
- Spinach: Rich in iron, ideal raw in a salad or cooked.
- Peas: They add sweetness and texture to stews and stews.
- Broad beans: Fresh and tender, they can be the protagonist of many stews.
- Green beans: Excellent steamed or in warm salads.
- Lettuces: Although there are varieties all year round, some are especially tender in autumn.
- Turnips: Delicious in stews and stews.
- Peppers: Although their peak is in summer, some persist until early fall.
- Leeks: Base for autumn soups and creams.
- Radishes: They add a spicy and crunchy touch to salads.
- Beets: Its 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, provides numerous benefits both for health and for the environment and the local economy. Here I detail some of the main benefits:
Freshness and flavor: Seasonal vegetables have a more intense flavor when they are harvested at their optimal point.
Nutrition: They offer a higher content of Vitamins y minerals.
Sustainability: Consuming them reduces the carbon footprint by minimizing transportation and storage.
Local economy: You support farmers and merchants on the island.
Health: Less use of chemicals in cultivation as they are adapted to the seasonal climate.
Savings: They are usually cheaper due to their abundance.
Culinary variety: They inspire the preparation of different dishes depending on the season.
Connection with nature: Strengthens harmony 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 have organic seasonal vegetables in autumn, from organic producers in Tegueste, Tejina, Valle Guerra, Los Realejos, Playa San Juan, Guimar, Arico, etc. We also import vegetables from other parts of Spain and the EU.
Properly storing fresh vegetables in the fall is essential to maintaining their freshness, flavor, and nutritional value. Here are some general recommendations on how to do it:
Pre-cleaning: Store unwashed vegetables 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: Ensure air circulation by avoiding stacking too many vegetables together.
Check regularly: Eliminate vegetables that show signs of deterioration.
Separation: If vegetables come with leaves, separate the leaves from the root before storing.
Stews and casseroles: Integrate autumn vegetables into hot dishes, combining flavors and textures.
Warm salads: Combine fresh vegetables with roasted or cooked ingredients for a contrast in temperatures.
Creams and soups: Puree autumn vegetables with broths for comforting and nutritious dishes.
