Local Abundance: What Could Be Sweeter?

Hello Healthy Eaters! 

Thanks for the responses and emails about topics that interest you! I actually had 2 readers ask me very similar questions regarding eating local, in-season produce. Perfect topic for this time of year, and so with a song immediately coming to mind (of course ), I bring you some facts and tips for eating in-season this summer.

“Summertime…and the livin’ is easy…” or should I say, the eating is easy?!  The summer season brings a host of deliciously delectable fruits and veggies right to your doorstep…well, almost…Fresh, local produce abounds this time of year and can be found in a variety of places from the farmer’s market, to the local co-op, or even right at your corner grocery store. 

There is no contest between the taste and quality of a freshly-picked local peach and that of one shipped across the country to your neighborhood food store.  Even the smell and the way in which it ripens are entirely different, yielding a local gem full of flavor and added nutritional value.  Another added benefit is the difference in cost. More times than not, locally-grown produce is much less expensive than anything you will find in the supermarket (And if you make friends with the farmer, you will find yourself getting even better deals. Farmers love to be supported!). 

These stock photos gotta go…look at the lovely basket above from my kitchen! One of these days I’ll master the camera on my new SpartPhone! Ack.

Summer is an ideal time to taper back heavy eating and start keeping things more simple. Many people will shed excess pounds that have accumulated over the cold winter months just by virtue of the fact that they are opting for fresh fruit as snacks, and garden-fresh salads and vegetables as side dishes or main courses. Simply slicing a juicy red tomato right from the vine and drizzling a little extra virgin olive oil and sea salt on it can be a feast for the taste buds. (Did anyone else just get hungry?)  Certainly this is not a delicacy in winter months when tomatoes are typically hard as rocks and are not even red inside half of the time. The same is true of cucumbers, peppers, corn, melons, berries…you name it! The summer oven is just what the produce needs to be ‘cooked’ just right. 

You will find that many types of local produce will taste best at room temperature, rather than being refrigerated. I can always picture my grandma’s kitchen with tomatoes ripening on the windowsill. Home-grown peppers, cucumbers, and eggplant always sat in large baskets on the sun porch…their sweet aromas assailing the senses of all who entered the house. My grandmother often talked about the past and how much things had changed since she was a young girl. As a child, they would go shopping daily for fresh foods…not every 1- 2 weeks as many do today. They grew whatever they could themselves to save money and ate what was locally available at all times. You can bet that she wasn’t eating peaches in the middle of November!

It is, of course, necessary to refrigerate some types of produce…especially if you cannot consume it all before it will spoil. All types of berries, for example, are very perishable and will not last for long periods of time out of a refrigerator. The same is true of fresh figs and soft stone fruits, like peaches. Melons like watermelon, cantaloupe, and honeydew will last for quite a while unrefrigerated, as long as they are kept in a fairly cool place. You will find that cantaloupe, in particular, will ripen better and have a much sweeter flavor when stored and eaten at room temperature. 

Here’s a map and food guide to help you know what is in season where YOU live!

 

Northeast –Artichokes, arugula, asparagus, beets, Bok Choy, blackberries, blueberries, boysenberries, broccoli, cabbages, cantaloupe, cauliflower, cherries, collard greens, corn, cucumbers, eggplant, garlic, green beans, kale, lettuce, mushrooms, peaches, peppers, potatoes, radishes, raspberries, rhubarb, scallions, snap peas, spinach, strawberries, and summer squash.

Southeast - Asparagus, beets, blackberries, blueberries, boysenberries, cabbages, cantaloupe, cherries, corn, collard greens, cucumbers, eggplant, garlic, green beans, lettuce, lima beans, mangos, mushrooms, nectarines, okra, peaches, peas, peppers, potatoes, radishes, raspberries, rhubarb, scallions, spinach, strawberries, summer squash, tomatoes, turnip greens, Vidalia onions, and watermelon.

Midwest – Apricots, asparagus, beets, blackberries, blueberries, broccoli, cabbages, carrots, cherries, collard greens, cucumbers, eggplant, endive, garlic, gooseberries, green beans, lettuce, leeks, nectarines, okra, peas, peaches, potatoes, radishes, raspberries, rhubarb, spinach, strawberries, summer squash, Swiss chard, and turnips.   

Southwest – Apricots, asparagus, beets, blackberries, blueberries, broccoli, cantaloupe, cauliflower, cherries, cucumbers, green beans, honeydew melon, kale, kohlrabi, lettuce, mushrooms, nectarines, okra, peaches, peppers, plums, radishes, spinach, strawberries, sugar snap peas, summer squash, Swiss chard, and watermelon.

West –Apricots, artichokes, asparagus, avocado, boysenberries, cauliflower, cantaloupe, cherries, corn, cucumbers, eggplant, garlic, kale, kohlrabi, leeks, lettuce, nectarines, okra, onions, peaches, peas, peppers, plums, potatoes, radishes, raspberries, rhubarb, scallions, spinach, strawberries, sugar snap peas, summer squash, Swiss chard, and tomatoes.

NOW are you hungry??  

Just remember, we weren’t put on the earth with any appliances like stoves or refrigerators…We were given fruits and vegetables that were intended to be enjoyed as fresh as possible in their natural state. Just try one of those peaches right from the tree and you will know in one bite that God knew exactly what He was doing.

I do believe it is time to raid my kitchen produce basket. 

Have a wonderful day,

<3 Lisa