Programming:
Poland’s AGRO-calendar
Before globalization lives were much more simple and truly governed by the change of the season and the crops . Today it is taken for granted when at any time of the day, any day of the year one can go to the store to buy any desired item. Our ancestors had to grow, harvest and preserve all their food, in order to maintain healthy diet throughout the year.
“Polish food is the product of a harsh climate and a close relationship with the soil. Many of its distinctive flavours – for example, the sourness of pickled vegetables and marinated fish – developed through the practical need to make it through the winter.
The elementary ingredients of Poland’s cuisine are dictated by cereal crops such as rye, wheat, millet, barley and buckwheat. Rye bread is typical of this part of Europe. Pickled vegetables such as cucumbers, beetroot, cabbage (sauerkraut) and kohlrabi have become an essential part of Polish cooking.”
AGRO-calendar outlines the main products grown in Poland that are of importance for the economy of the country. This table shows the growths cycle, harvesting time, seasonal foods and rituals that celebrate those products.
