When I have a surplus of tomatoes from my CSA, garden and trips to the farmers’ market, it’s time to make a batch of finger-licking tomato jam.It’s spicy, it’s sweet and it’s pretty irresistible. Spread it on sandwiches, whisk into salad dressing, or serve with crackers and some sharp cheddar cheese.
Juicy tomatoes are at their peak, and that means farmers’ markets are exploding with heirloom varieties. Heirloom tomatoes are special, because cultivators have saved the seeds and passed them down through the generations. They come in a range of sizes, colors and of course, flavors. We tested several varieties for taste and texture. Plus, a quick recipe for heirloom tomato sauce.
Photo gallery: Heirloom tomato taste test »
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 »
This dazzling lemon-yellow melon is new to my kitchen. After a taste, I am a loyal fan.
A relative of cantaloupe, casaba tastes similar, but not quite as sweet. One cup has less than 50 calories, 2 grams of fiber and more than 60 percent of your daily dose of vitamin C. Add to a fresh salad, wrap with thin slices of salty prosciutto, or for our frozen treats week, make a cool and refreshing batch of melon sorbet.
Recipes to Try:
Melon Sorbet
Melon Wrapped in Prosciutto
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 »
Summer is all about peaches, but I actually prefer the tangy sweetness of nectarines. They have all the juicy, sugary flavor you love – minus the peach fuzz.
My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jam with a personal fave – tangy pepper relish.
Sweet and spicy relish is made from cooking down fresh and dried sweet peppers and chilies, onions, vinegar, sugar, and spices. Spread it on sandwiches or add a tablespoon to homemade vinaigrette or hummus. For a simple and delicious appetizer, pour relish over low fat cream cheese or goat cheese and serve with whole grain crackers or thin slices of crusty baguette.
Recipe to try:
Green Salad with Red Pepper Relish Dressing
Red Pepper Relish
Rumor has it they’re incredibly hard to shell, so I’ve avoided fava beans in the past. As it turns out I was worried over nothing. You have to do a little work to get to these gorgeous legumes, but it’s worth it.
Squash blossoms are the sweet and tender flowers of growing summer squash. I (very gently) grabbed some and rushed home to cook them my favorite way: stuffed and fried until golden (yes, fried!). You can find them at the farmers’ markets from late spring to early fall — here’s what you should know about this farmers’ market delicacy.
I’ve been anxiously waiting for them to appear, and they’re finally here! Last week fresh cherries made their debut at my farmers’ market. Here are some of my favorite ways to enjoy these juicy, nutrient-rich gems.
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.
Learn more about raspberries and recipes to try »
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 »
Most of the year I buy them frozen, but in late June the farmers’ market is overflowing with plump, bright green, sugar snap peas. I like to munch on them raw or cooked — pod and all. Here are some of my favorite ways to prepare these seasonal beauties.
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