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Potatoes already? Spuds may seem like a fall goodie, but young varieties have started showing up at markets now. This early maturing variety (named “Caribe”) is a real summer treat — their bright purple skin always makes me smile.
While potatoes are a starchier veggie, the Caribe variety only has a moderate amount, which makes them great for boiling, mashing and roasting. Leave the skin on; all the nutrients in there are too good to peel away.
For a quick side dish, try making these simple roasted potatoes:
Cut potatoes into fry strips or circles. Then, toss them with a little canola oil, salt and pepper. Roast the pieces in a 425-degree oven for 35 to 40 minutes until golden (turning once). While they’re still hot from the oven, toss them with a fresh gremolita, which is a combo of chopped parsley, minced garlic and freshly grated lemon zest.
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.Read more