Break out the grill, make some cool lemonade, and catch some
lightning bugs; it’s definitely summertime.
Don’t miss out on the bounty of summer foods available now! When food is picked in season, it provides
the best and most flavor. In-season
produce is usually significantly less expensive as well! Beat the heat and try some cool new recipes
with July’s tastiest foods.
Figs: Fresh figs are nothing like it’s dried
counterparts. They taste delightfully sweet,
and have a chewy texture from the skin and crunchy texture from the seeds. Figs are high in fiber as well as a good
source of potassium. Excellent on their
own, but fantastic in salads and sliced over breakfast cereal or oatmeal. If you’ve never tried one before, make sure
you pick some up before they’re gone!
Cherries: These teeny
stone fruits come in both sweet and sour varieties. Cherries boast a wonderful nutritional
profile and may reduce muscle soreness, help with sleep, and reduce stroke risk
among other benefits. The sweet ones are
great for snacking and the sour variety are perfect for baking.
Peas: Whether snow,
snap, or English, these green pods have the best flavor when the weather’s
warm. Peas are packed with antioxidant
and anti-inflammatory nutrients and they also may help with blood sugar
regulation, heart health, and provide some protection against stomach
cancer. Their characteristically sweet
taste and crunchy texture make for a perfect summer salad.
Peaches: When I think
of summer, I think of ripe peaches. This
fuzzy stone fruit is fantastically sweet and juicy and a good source of
vitamins A and C. There are two
well-known varieties: clingstone, in which the stone is stuck to the flesh, and
freestone, in which the flesh is easy to remove from the stone. Peaches are known for having a yellow flesh,
but they can also be white in color.
Whether you enjoy it on it’s own, in with some mixed fruit, or in a pie,
be sure to grab a napkin!
Rhubarb: Often an essential component of a strawberry
rhubarb pie, this celery like plant has a slightly bitter taste. Please don’t make a mistake and eat the
leaves, as they are toxic! Rhubarb is
known to be high in fiber as well as vitamins C and K. The reddish green food is best baked or
stewed and also makes great jams as well as sauces.
No comments:
Post a Comment