by Dana Angelo White in Farmers' Market Finds, July 18, 2014
by Dana Angelo White in In Season, July 5, 2014
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.
One medium specimen of the summer squash has only 30 calories and 2 grams of each fiber and protein. And it’s not so shabby in the vitamin and mineral department: Each tiger zucchini contains 56 percent of the daily recommendation for vitamin C, 4 percent iron and 15 to 20 percent of B vitamins folate, B6 and riboflavin.
Thanks to their good flavor, tiger zucchini can be used in any recipe that calls for conventional zucchini, including these:
by Dana Angelo White in In Season, June 26, 2014
Independence Day may be over, but the summer berry season is just hitting its stride. If your kitchen is bursting with all kinds of juicy gems, here’s a collection of red and blue berry desserts fit for any summer celebration.
Super-high in fiber (one cup provides more than 30 percent of the daily recommended value), these delicate berries can be found in various shades — including red white, black and purple — at farmers markets. Make homemade sherbet better than anything out of the freezer aisle or layer raspberries with other summer fruits in a cool and colorful terrine.
Raspberry-Buttermilk Sherbet (above, from Food Network Magazine)
Raspberry-Watermelon Terrine with Blueberry Sauce
by Dana Angelo White in In Season, April 20, 2014
How you pick and store summer fruits can mean the difference between mealy disappointment and juicy perfection.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, raspberries, blueberries and blackberries, look for plump and well-shaped pieces that are brightly colored and firm.
Storing: Berries can be stored at room temperature for about 1 to 2 days. After that, get more mileage by keeping them in the fridge. Wash just before using and dry gently with a paper towel. Want to freeze berries? Use these tips.
by Toby Amidor in In Season, November 30, 2013
These seasonal beauties want you to know there’s more to them than total deliciousness.
In addition to offering their trademark crunch and peppery snap, radishes list potassium, calcium, folate and fiber on their resumes.
Recipe: Snow Pea Radish Slaw (above, from Food Network Magazine)
by Dana Angelo White in In Season, October 31, 2013
Thanksgiving may be over, but there are plenty of more reasons to enjoy these red gems while they’re in season.
by Toby Amidor in In Season, October 26, 2013
This time of year, everyone goes a little pumpkin crazy! Get in on the action with these healthy dishes, which call for either fresh pumpkin or canned (take your pick).
by Toby Amidor in In Season, September 26, 2013
Studies have found that these members of the cabbage family, which are now in season, may help reduce the risk of cancer. Pick up a bunch on your next trip to the market, and show them off in any of these recipes.
by Toby Amidor in Healthy Recipes, In Season, September 21, 2013
This leafy green is in season and ready to bring nutritional goodness to your table.
What, Where & When?
Chard (aka Swiss chard) is a member of the beet family, but doesn’t produce an edible bulb. This green leafy has crinkly green leaves and silver stalks resembling celery ribs. Both the leaves and stalks are edible and the flavor is a cross between spinach and beets. The stems have an earthier beet flavor but are still delicious (even if you’re not a huge beet fan).
Common varieties include Ruby Chard, Rhubarb Chard, and Rainbow Chard. Ruby Chard has bright red stalks and deep red veins while Rhubarb Chard has dark green leaves with a reddish stalk and a stronger flavor. Rainbow Chard are other colorful chard varieties bunched together. The stalk colors vary from pink, orange, red, purple, white with red stripes, and ivory with pink stripes. Chard is in season during late summer into fall.
by Dana Angelo White in Farmers' Market Finds, September 1, 2013
Fall starts tomorrow! And with the arrival of crisp days comes a bounty of seasonal veggies. Here are my top five, plus delicious ways to incorporate them into your meals.
Pumpkins are fun to turn into Jack-o-lanterns, but you can use the flesh, seeds and empty pumpkin shell in your kitchen to make delicious and antioxidant-packed dishes. If cooking with fresh pumpkin is too labor intensive, use canned pumpkin puree (made from 100% pure pumpkin) to get the same nutritional goodness without the hassle.
Recipes to try:
Bursting with fresh summer sweetness, these lesser-known peaches are worth scooping up if you see them at the market!
Also known as a Saturn peach, this pleasantly “smushed” variety is a bit tricky to slice uniformly. But that’s part of what makes the peaches special–they’re a little goofy looking, but the flavor can’t be beat. Chomp into this tender and juicy peach, and you’ll find that it’s delicate, sweet and less acidic than traditional kinds.
Because of their odd shape, donut peaches are difficult to peel. They’re best for snacking out of hand or in recipes where that deliciously fuzzy skin can be left intact. Salsa and muffins are two personal favorites.
Recipes to Try:
Grilled Chicken Breasts with Spicy Peach Glaze
Rosemary-Mustard Pork with Peaches
Frozen Fruit Cups
Mango and Peach Salsa
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 »