All Posts In In Season

Summer Fest: Puttin’ Up Peach Pickles, Compote and More

by in In Season, August 18, 2010
Stone Fruit Preserves
Peach-Mustard Compote - Photo by Charles Masters/Food Network Magazine

I absolutely adore stone fruit, from peaches to plums to cherries to apricots to nectarines. Yes, they’re delicious in desserts (and fresh from the bag, juice dripping down the chin), but I don’t discriminate in my kitchen: I love sauteed peaches and plums on salads, peach-marinated pork chops, cherry salsa and grilled nectarines. But the peaches I dream about in August look incredibly sad (not to mention tasteless) languishing in the grocery bin in December. So this year, I’m hoarding all the fruit I can and puttin’ it up, like Grandma’s preserves — with a twist.

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week 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. To join in, check out awaytogarden.com.

See fruit-preserving recipes, and join the stone fruit recipe swap »

Taste Test: Heirloom Tomatoes

by in Farmers' Market Finds, In Season, Tomatoes, August 17, 2010
Heirloom Tomatoes
Heirloom Tomatoes At The Farmers' Market

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 »

More Tomato Coverage:

Healthy How-To: Oven-Dried Tomatoes

by in Healthy Recipes, In Season, Tomatoes, August 16, 2010
Oven-Dried Tomatoes
Oven-Dried Tomatoes - Photo by Con Poulos/Food Network Magazine

This week on Healthy Eats, we’re celebrating the superstar of summer: the nutrient-packed tomato! These juicy, delicious beauties are at their peak, and we can’t stop eating them.

If you like store-bought sun-dried tomatoes, you’ll love them dried from the oven. Although they take some time to cook or bake, it’s pretty straightforward — cook those babies low and slow.

Get the easy recipe »

8 Tips to Help You Eat Locally

by in In Season, August 13, 2010

produce

Eating local foods is healthy for you, for the environment and for your community. By choosing locally-sourced goods, you’ll not only support farmers, bakers and artisans in your community, but you’ll also be adding the freshest-tasting foods available to your diet. Another (often unrealized) benefit to going local is the relationships you’ll form within your community — with other local shoppers at the farmer’s markets, with those who grow and produce your food and with local foods advocates like yourself.

Local food is getting a lot of buzz lately.  It can be overwhelming to weed through all the press to find the good stuff you need to know, so we’ve come up with a list of tips to help you get started. And getting started might not be too difficult — you probably already know of a few of these or have adopted some into your lifestyle. Read more

Market Watch: Casaba Melon

by in Farmers' Market Finds, August 12, 2010

melon sorbet

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 »

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Summer Fest: Our Top 6 Fresh Herbs

by in In Season, August 11, 2010

herbs

We’ve said it before and we’ll say it again — herbs are an easy way to give low-cal flavor to many dishes. Better still, you add extra nutrients such as vitamins A and C, fiber and phytochemicals. With herbs overflowing in our backyards and in our patios, we’re celebrating our favorites while they last! We polled all our contributors to find out what’s on the top of their lists, plus our favorite ways to use them.

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week 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. To join in, check out awaytogarden.com.

See all 6 herbs, and join the conversation about herbs, beans and greens »

In Season: Garlic

by in In Season, August 3, 2010
Garlic Vegetables
Pickled Garlic Vegetables - Photo by Con Poulos/Food Network Magazine

Though you may always be able to find it at the grocery store, garlic has a season, and we are in it! We’ve got the deets on garlic’s nutritional benefits (it fights off more than vampires), plus discover all the ways to savor this ancient bulb.

Read more, plus garlicky recipes to try »

Market Watch: Sweet and Juicy Nectarines

by in Farmers' Market Finds, August 2, 2010

nectarine

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.

Read more, and get Dana’s Nectarine Salsa recipe »

Katie’s Healthy Bites: Heirloom Tomatoes

by in In Season, Tomatoes, August 1, 2010

heirloom tomatoes

Few can resist taking a bite out of a fresh-picked local tomato, and now that tomato season is in full bloom, heirloom varieties are at their ripest. Unlike their conventional, dull-flavored cousins, these summer beauties melt sweet, summer-fresh juices into your mouth.

Read More »

Market Watch: Pepper Relish

by in Farmers' Market Finds, July 28, 2010
Homemade Red Pepper Relish
Homemade Red Pepper Relish

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

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