Fresh seasonal 
greens  
(from September to June)  
 Raw or cooked, fresh seasonal vegetables are the stars 
of the menu. It is important to design dishes with the aim of 
guaranteeing their presence, combining vegetables, fruit, 
vegetables, etc. and achieving different colours, flavours, 
textures and a varied supply of nutrients.  
Greens can be grown almost anywhere, where there is water 
available and always depending on the type of soil. 
Conventional agriculture farms on a large scale to feed the 
large markets; by contrast, producers who carry out their 
work organically grow a wide variety of vegetables as a means 
of combating pests and establishing direct marketing channels 
with the consumer (restaurants, markets, collectives...).  
In the kitchen, this diversity also provides us with an 
infinite number of combinations, broadens our recipes and 
incorporates new foods such as coloured chard, red beetroot 
or purple turnip.  
Throughout the school year: continuous cultivation. Available 
in different seasons.  
In the hot season: cultivation in the summer months. Mainly 
consumed from September to October.  
In the cold season: cultivation in the winter months. Mainly 
consumed from November to June. 
 
 Source: MENU 2030. Transforming the menu to transform the 
food system. Organic Canteens, 2020.  
Available at: https://www.menjadorsecologics.cat/ 
THROUGHOUT THE WHOLE SCHOOL YEAR 
■ Green and coloured chard  
■ Garlic 
■ Spring and dried onions  
■ Spinach 
■ Variety of lettuce  
■ Turnip (yellow, white, black and purple)  
 
 
■ Leek 
■ Radish 
■ Beetroot, shredded, yellow or white  
■ Carrot, orange, yellow, purple 
Source: MENU 2030. Transforming the menu to transform the food system. 
Organic Canteens, 2020.  
Available at: https://www.menjadorsecologics.cat/ 
DURING THE HOT SEASON 
■ Aubergine, purple and white  
■ Pumpkin, long and round  
■ Green beans, flat and round  
■ Cucumber 
■ Red pepper  
■ Green pepper  
■ Green tomato in sauce  
■ Tomato, vine, pear 
Source: MENU 2030. Transforming the menu to transform the food system. 
Organic Canteens, 2020.  
Available at: https://www.menjadorsecologics.cat/ 
DURING THE COLD SEASON 
■ Artichoke 
■ Garlic scapes 
■ Celery 
■ Cabbage  
■ Borage 
■ Broccoli 
■ Pumpkin 
■ Thistle 
■ Chayote 
■ Parsnip 
■ Chinese cabbage 
■ Kale 
■ Cabbage, Lombard 
■ Winter cabbage 
■ Cabbage, Savoy 
■ Brussel’s sprouts 
■ Cauliflower 
 
 
■ Green cauliflower 
■ Beans 
■ Fennel 
■ Romanesco broccoli 
■ Cabbage (Mallorca) 
Source: MENU 2030. Transforming the menu to transform the food system. 
Organic Canteens, 2020.  
Available at: https://www.menjadorsecologics.cat/