Regional and seasonal: the taste of Luxembourg in June
Adopting a regional and seasonal diet helps you to eat better, support the local economy, protect the environment and reconnect with authentic seasonal produce while showcasing the richness of local cuisine. Fancy eating and cooking local produce? Each month we showcase a fruit and a vegetable, plus a few producers, and offer you a few inspiring recipes to nourish your body and mind. In June, the spotlight is on strawberries and asparagus.
The Dentzer family's strawberries
"We get through a lot of strawberries in our restaurant, which is why we decided to start growing our own", says Marc Dentzer, farmer and restaurant-owner. Strawberry production has been one of the core elements of his business since 2021. His strawberries are grown naturally, without greenhouses, with minimal treatment and using a water-efficient irrigation system, with quality and environmental responsibility in mind. Initially grown on shelves before being transplanted into open ground, they have become his flagship crop.
These ultra-fresh strawberries are used directly in his restaurant A Guddesch and sold in the hotel's gourmet delicatessen alongside other local products. They help promote top-quality local agriculture while offering customers an authentic, mouthwatering experience.
A Guddesch is located in Beringen (Mersch).
Did you know?
Although strawberries are commonly regarded as a fruit, botanically they are classified as a false fruit. In fact, the tiny hard seeds on the surface, known as achenes, are the true fruits. The red, fleshy part that we eat is actually an enlarged floral receptacle.
Luxembourg. From Farm to Fork
The book "From Farm to Fork" invites you on a culinary journey through the seasons of Luxembourg and showcases a variety of local producers and products. In addition to its 60 recipes, it also features 10 portraits of Luxembourgish producers. This richly illustrated book is aimed at anyone who values regional produce, appreciates Luxembourg's values and people, and enjoys preparing delicious, healthy meals.
This book is part of the LuXembourg Collection, and the recipes were created and developed by René Vogl and Christophe Fiegen, former chefs at A Guddesch, in cooperation with nutritionist and adviser, Lise Buekens.
The Hoffmann family's asparagus
The Um Sonnebierg farm has built a solid reputation in Luxembourg thanks to its asparagus production, which is now its signature product. It all started modestly when the Hoffmanns planted an initial row for their own consumption. The light, sandy soil turned out to be particularly suitable for this crop, giving rise to some excellent asparagus. The family quickly came to understand the potential of this regional, seasonal product, driven by strong demand in Luxembourg.
Today, the farm's asparagus production has developed significantly, becoming one its main activities with 25 to 30 tonnes harvested each season over 11 hectares. Sold directly at the farm or through local channels, this asparagus perfectly illustrates the importance of fresh, regional and seasonal produce, while contributing to the family farm's reputation and success.
The Um Sonnebierg farm is located in Hunsdorf.
Did you know?
The difference between white and green asparagus is due exclusively to exposure to sunlight. White asparagus is grown underground, so no photosynthesis takes place: it remains pale and sweet, with a delicate flavour. Green asparagus grows above ground, exposed to sunlight. Through photosynthesises, it develops its green colour and a more pronounced flavour.
The great taste of local and seasonal produce
Opting for regional and seasonal produce is much more than a simple purchase choice: It's about directly supporting local farmers, encouraging more sustainable agriculture and boosting the local economy. By choosing locally sourced foods, you create a connection with producers, gain confidence through better traceability and benefit from fresher, tastier and more nutritious products. At the same time, you protect the planet by reducing transport, emissions and waste. It's also a way of reconnecting with the rhythm of the seasons and celebrating the richness of local cuisine. Eating regional and seasonal produce is good for you, for others and for the environment!
These products are thriving in Luxembourg, and the #RegionalSeasonal website allows you to discover them in full. Here, you can find specific information about regional and seasonal produce, a seasonal calendar, a space dedicated to local farmers and a selection of delicious recipes to inspire you.
Recipe: vegan grill and salad with asparagus and strawberries
This recipe combining the two ingredients featured in June can be found on the #RegionalSeasonal website. This vegan grill and salad with asparagus and strawberries takes about 45 minutes to make. The fruit and vegetables (asparagus, carrots, fennel & apple) are prepared and grilled, while the potatoes are cooked in the coals before being seasoned.
At the same time, a fresh salad is prepared with a combination of asparagus, strawberries, apple, spring onion and herbs, seasoned with a balsamic vinegar and olive oil vinaigrette. The recipe is rounded off with a simple bread cooked on the barbecue.
You can find details of the ingredients and a step-by-step method of this recipe presented by chef Ben Weber on the #RegionalSeasonal website.
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