On to 800 grams of vegetables per day!

Good news and bad news. Or rather: good news and a remark in perspective. Let’s start with the first. You and I bought 4 percent more fresh fruit and vegetables in the first half of this year than a year ago. At least that’s what I read in a press release from GroentenFruit Huis, the largest interest group in the fruit and vegetable sector.

Verily, a positive development for public health. Despite the urgent advice from the Nutrition Center to eat at least 250 grams of vegetables and two pieces of fruit daily, we barely get to half of that. And then this advice is still very conservative. Many scientists say it should be more vegetables, at least 400 grams. Some even talk about 800 grams per day, although you can add your fruit intake to that.

Every little bit helps, including the 4%. But now to put things into perspective: according to the same press release, we bought no less than 9 percent more fruit and vegetables in 2020 than in 2019. So the curve is starting to flatten again. I am inclined to write: just like that one and a half meters shrank to about seventy centimeters over time and like our mouth caps slowly but surely descended towards our chins. It seems obvious to me that this remarkable increase last year, just like its leveling off this year, has something to do with the course of the corona pandemic.

Ecce gay. Just like a couple of children who are admonished to make less noise whisper obediently for the first five minutes, but after 15 minutes produce the old decibel level again, we responded to a virus by putting a slice of tomato, a few slices of cucumber and a slice of cheese between our cheese sandwich. a leaf of lettuce, and then first omit that lettuce and then forget the cucumber. Eighteen months later, we feel very healthy when we eat a cheese sandwich with tomato.

No, don’t be so stupid now, Vreugdenhil. That 4 percent is still nicely on top of last year’s 9 percent. We actually eat more fruit and vegetables and that remains good news anyway. Stop with memes and rather help your fellow man on their way next coronakwakkel autumn with fine recipes full of vegetables and fruit. On to the 800 grams!

Joe. (As in: promised.) According to the same press release from GroentenFruit Huis, the tomato again led the top 10 of most eaten vegetables in the first half of 2021. He has been doing this for a long time: tomatoes account for about 10 percent of the total weight of vegetables sold. The onion is number two, even for years. For starters, let me throw these crowd favorites into battle today, assembled into what you can safely call one of my favorite salads.

The recipe hardly offers anything. Tomatoes, onion, red wine vinegar, olive oil, salt, pepper, that’s all. Or it should be a sprinkle of parsley, that is allowed, but not necessary. The crux of this salad is two things: you use the tastiest tomatoes you can find and you let the onion marinate in vinegar for at least half an hour. From that marinating, onions lose their raw pungency, but without losing their crunch. A heavenly combination with sweet, ripe tomato.

Voilà, that’s quickly 250 grams of vegetables. Only 550 grams to go.

Tomato salad with marinated onion

Use the tastiest tomatoes you can find. Nicely said, of course, but what are we talking about? Well, I really just want to encourage you with this clue to do some comparative research. Tomato season is in full swing, so now is the time. Try a few varieties side by side, without additives or with just a drop of olive oil. You will see how many differences there are in texture and taste.

The tomatoes you see in the photo above are so-called monterosas, for sale at supermarkets Plus and Deen, among others. The variety is a cross between a plum tomato and a marmande. At first glance, it looks a lot like a coeur de boeuf with its plump shape and voluptuous ribbing. But the monterosa is much juicier and a lot sweeter. Special, because usually the following applies: the smaller the tomato, the sweeter the taste.

For 3 – 4 persons:

1 white or red onion;
150 – 200 ml rodewijnazijn;
800 g tasty tomatoes;
4 – 5 tbsp olive oil;
optional: 1 – 2 tbsp flat-leaf parsley, finely chopped.

Pel the onion and cut it into rings that are not too thick, but also not too thin. Place the onion rings in a bowl and pour over the vinegar. Let it marinate for at least half an hour. If you do have the time, make it an entire afternoon.

Leave drain the onion rings. You can store the vinegar in a clean jar and use it in a salad dressing, or to marinate onions again next time. Slice the tomatoes and arrange them on a shallow dish. Divide the onion rings over it.

sprinkle the tomato salad generously with olive oil. Sprinkle with a pinch of salt and grind generously with pepper. Sprinkle with parsley if desired.

Tomato toast with dijon mayonnaise and anchovy

Now that we have some tasty tomatoes in the house, I want to share another favorite recipe with you. I like to eat this toast for lunch, but sometimes, when I’m alone, I sometimes add it to my dinner. The recipe, I’m afraid, is similar in simplicity to the tomato salad above. I firmly believe that tomato recipes with more than, say, ten ingredients should be mistrusted.


tasty tomatoes;
anchovy fillets (from a can).

stir as much mustard through the mayonnaise as you like. I usually use about 1 teaspoon of mustard to 1 tablespoon of mayonnaise.

cuts slice the tomatoes. Toast the sandwiches. Spread the toast with mustard mayonnaise, place tomato slices on top and 2 anchovy fillets on each piece of toast.

get with black pepper.