by Toby Amidor in Healthy Recipes, In Season, July 12, 2011
by Dana Angelo White in Farmers' Market Finds, July 11, 2011
- Plums in many colors.
Finally…plum season has arrived! This juicy stone fruit is only in season a short period of time. Be sure to enjoy it while it lasts.
What, Where, When
The plum (Prunus domestica, Rosaceae) belongs to the rose family with cherries, peaches, and apricots. There are hundreds of plum varieties grown throughout the world. Common varieties include French, Italian, Imperial, Greengage, Long John, Castelton, and Fellenburg.
Plums grow on trees in clusters, have smooth skin and a pit in the center. Plums can be oval or round in shape. The skin can be deep purple, red, green, blue, or multicolored. The flesh can be orange, red, purple, yellow, or white. Plums also vary in taste—some are sweet while others are tart. They’re available from July through October.
by Michelle Buffardi in In Season, July 6, 2011
- Tender, sweet, delicate pea shoots at the farmers' market.
A true farmers’ market find: Sweet and tender pea shoots are too delicate and perishable for the supermarket.
Pea shoots are the green, coiled tendrils of the pea plant with delicate rounded leaves. They’re bursting with nutrients like vitamin C, fiber and even some protein. Shoots have a subtle pea flavor and add a fresh bite to salads, seafood recipes, and summer rolls (see recipe below). You can also wilt them into soups or pasta dishes by tossing in right before serving.
Shopping Tip: Choose crisp and bright green shoots. Store in the refrigerator gently wrapped in a paper towel and a plastic bag, use within 2 days.
by Dana Angelo White in Healthy Recipes, In Season, July 3, 2011
- Tomato-Peach Salad from Food Network Magazine.
We’re teaming up with food and garden bloggers to host Summer Fest 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Today, we’re exploring peaches.
Peaches are finally in season, so get your hands on some while they last and enjoy them in as many ways as you can (but don’t forget to freeze some for the colder months!). Here are 8 healthy ways to eat the sweet stone fruits that you might not have thought of.
8. As a side dish: Tomato-Peach Salad from Food Network Magazine (pictured above)
7. With chicken: Bobby Flay’s Grilled Chicken With Spicy Peach Glaze Read more
by Toby Amidor in In Season, June 30, 2011
- Liven up summer dishes without adding extra fat or calories with a few sprigs of green.
The Romans believed this herb was a symbol of good luck. This month we’re celebrating fresh and feathery dill.
Also known as dill weed, you can identify this quick-growing herb by its soft feather-like leaves, sweet aroma and clean flavor. This green herb is very delicate so it’s best added to raw dishes or towards the end of cooking to preserve the flavor. Read more
by Robin Miller in In Season, June 27, 2011
- How do we love thee, fennel? Let us count the ways.
Show some love to this under-appreciated veggie from the parsley family. Don’t be turned off by its licorice-like flavor. When prepared right, it’s easy to love.
The Puritans used to chew on fennel during long church services and came to be known as the “meeting seed” for this reason. Fennel is composed of a bulb which is white or pale green in color, with stalks topped with green feathery leaves called fronds. Each part of the plant is edible – though the texture varies (the bulb is crisp while the fronds are delicate and tender with a stronger flavor) Raw fennel is slightly sweet with and resembles the taste of anise (or licorice). Knowing how to compliment the delicate flavor of this veggie will unlock its goodness. Read more
by Dana Angelo White in In Season, June 16, 2011
- Robin's (seven!) summer sips, made with fresh ingredients -- no processed mixes here.
It’s no secret that I love a cool cocktail at the end of the day. They call it “happy hour” for a reason. I’m mostly a vodka drinker but I enjoy refreshing libations with rum and tequila too. Check out my rather large selection of concoctions below. Why put cocktails on the Healthy Eats page? Because I’ve added a variety of vitamin- and antioxidant-rich fruits and juices to each signature drink. There’s definitely something for everyone (everyone over 21 that is!).
Pineapple Caipirinha: Combine in a glass: 2 lime wedges (1/2 of a lime) and 2 teaspoons superfine sugar; smash together until sugar dissolves. Fill glass with ice. Add 1-2 ounces cachaca (Brazilian rum) and 4 ounces good-quality pineapple juice. Garnish with lime.
by Dana Angelo White in In Season, June 15, 2011
- Find out what fruits and veggies are most important to buy organic.
Sure, we’d probably all love to buy every fruit and veggie organic, but it’s not always affordable to purchase everything from the often higher-priced organic section. Luckily, the Environmental Working Group (EWG) keeps a running list of the fruits and veggies that are most and least contaminated — here’s how they updated the list for 2011.
Find out the most important foods to buy organic »
by Dana Angelo White in In Season, June 6, 2011
- Here are 30 of our favorite ways to enjoy berries. What are yours?
Whether you prefer strawberries, raspberries, blueberries or blackberries, don’t miss the prime season for these plump, juicy treasures. Here are 30 ways to enjoy these nutritious little delights — one for each day in June.
30 ways to enjoy summer berries »
by Dana Angelo White in Farmers' Market Finds, In Season, June 2, 2011
Rhubarb: To some folks it’s a mystery, to others, it’s a welcomed spring goodie. Whether you’re a devoted fan or rhubarb neophyte, here are 5 fun facts.
5 rhubarb facts, plus recipes »
- Dandelion Greens
I’m so excited that farmers’ market season is finally here! As a die-hard local produce lover, I investigate my local market and CSA box all month long, then share the most interesting seasonal finds with you. First up: verdant and pleasingly bitter dandelion greens. Here’s what they’re like and how to use them today.
Discover dandelion greens »