As I sort of alluded to in my last post (Eat your vegetables), getting fresh, seasonal produce is one easy way to make almost everything you cook taste fantastic (the other easy way is to add copious amounts of butter to everything, but you don't always want to do that). As an added bonus, it's much cheaper to buy fruits and veggies in season, even that sometimes-pricey locally grown organic produce... I always like to support small local farmers, but then, I live in an area with a lot of easily accessible farmer's markets and such.
So what's good right now? According to this great page (for Northern California, your mileage may vary), June is a good time to get:
Fruits: most types of berries (peak season for blackberries and raspberries, with strawberries and blueberries also good), cherries, figs, melons (cantaloupe, honeydew, watermelon), apricots, nectarines, peaches, and limes. [I can attest that the cherries and strawberries I bought last weekend were amazing.]
Vegetables: corn, cucumber, eggplant, sweet Vidalia onions, green beans, peas, summer squash, and tomatoes. Winter crops like lettuces and carrots are winding down, so grab them while they're still good.
This weekend I'm going to attempt to make a dinner using all of those items in peak season (the bolded stuff) - apricot-glazed chicken, grilled sweet onions, maybe corn on the cob, and a berry tart, all washed down with some tasty lime-ade. Post to follow, of course.
Friday, June 16, 2006
Seasonal produce - June
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1 comment:
Vidalias are fantastic. I use them in pretty much everything (we have them here 8 months out of the year), since they don't kill my eyes like yellow onions.
The peaches and berries are out in full force down here, as well. Our peach crop was affected by some flooding last winter/this spring, but they are still amazingly good.
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