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Early raspberries are coming into season where I live. I managed to snag the very last half-pint at the farmers’ market this week. As fellow market patrons looked on with envy, I hurried home to make some raz-tastic recipes.
Berries from your local farmers’ market are extra-special. Small farms have the luxury of growing unique varieties that are much more interesting than what’s at the grocery store.
These delicate, ruby red raspberries are just right for tossing on salad, making raspberry vinaigrette, or one of my favorite summer desserts — berry trifle.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
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