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.
Get Dana’s squash blossom recipe »
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.
Get sweet and sour cherry recipes »
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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I spotted piles of these spectacular red-and-white root veggies at the farmers’ market and had to scoop them up. These crunchy spring veggies taste even better than they look. Pick up a bunch of these calcium-packed superstars while they’re in season!
Get fresh ideas for French breakfast radishes »
I make it a point to only eat tomatoes when they’re in season. After spending the summer months eating sweet and juicy tomatoes from the local farmers market and my own garden, there’s just no going back to those dull and flavorless ones at the grocery store. So how was I able to make my favorite tomato sandwich for lunch yesterday? It’s all thanks to a local farmer’s greenhouse.
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They sure are funny-looking, but fiddleheads are a truly unique (and delicious!) market find. Learn why you should give these wild veggies a try, and find out how to cook the crunchy green delicacies.
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You may not know it, but you’ve probably tried mizuna. Commonly found in salad mixes, these feathery leaves are my new favorite salad green. Here’s why you should pick some up at your farmers’ market this weekend.
Read more, and get 3 recipes for this tasty green »
I usually write about my favorite finds from the farmers’ market or my CSA box, but I also grow some of my own food. After a few years of TLC, my lemons trees have produced their first harvest. I couldn’t wait to dig in!
I didn’t want to waste one bit of these plump and juicy Eureka lemons, so I found a use for everything from the juice to the peel.
What to do with lemons »
My CSA box is erupting with gigantic bunches of this leafy green veggie. This variety of Swiss chard has fluffy, tender green leaves and edible stems bursting with color and flavor.
Recipes and prep to try »