{"time":1772026119900,"blocks":[{"type":"paragraph","data":{"text":"Turmeric, mangarito (a type of squash), and radish are some of the favorites of chef @lydiapgonzalez, from Angá Ateliê Culinário (@angaatelieculinario), in Nogueira, Petrópolis, a city in the Serra do Rio (mountain region of Rio de Janeiro)."}},{"type":"paragraph","data":{"text":"When they begin to fall at the start of the harvest, the turmeric leaves are resinous, contributing to more flavor and succulence in recipes. Respecting the indigenous tradition of fish baked in leaves, Lydia takes advantage of this to cook fish on the grill using turmeric leaves. The roots, delicate and aromatic, begin to be harvested in the autumn. Take advantage of the last days of a perfect turmeric. With lower temperatures and dry soil, it has a more bitter taste."}},{"type":"paragraph","data":{"text":"Mangarito, in turn, becomes almond-shaped, delicate, and creamy, while radishes become sweeter and less pungent."}}],"version":"2.18.0"}