10 Great Tasting Sumer Vegetables

There is so much to love about the Summer especially the food that it brings. When you think of summer foods, you think of freshness and bright colors that match the wonderful weather. That is why we thought of sharing with you some great tasting summer vegetables and recipes for them.

1) Sweet Corn
Sweet corn is definitely one of the top vegetables of summer. Corn loses its natural sweetness with every minute after it's been picked, so freshness is key for the best corn-on-the-cob (or corn off the cob!) experience. Look for fresh, bright, moist cut ends and plump, full kernels with you buy sweet corn.
Once you get corn home, you can store it loosely wrapped in plastic in the fridge until you're ready to cook it – but be warned: the sooner you use it, the sweeter it will be.
Boiled or steamed corn on the cob might be the most popular way to cook sweet corn, but I'm a big fan of throwing it on the grill, too.

Getting the kernels off the cob is easy enough, and opens you up to all kinds of delicious salad, soup, and baked goods. Check out these 10 Great Sweet Corn Recipes to get started.

2) Cucumbers

Cool as a cucumber is no exaggeration. Cucumbers can be up to 20 degrees cooler inside than the ambient air. Cucumbers are available at grocery stores all the year round, but are at their best during their natural season of summer and early all.

You can learn more in All About Cucumbers, and see the difference between different varieties in this Guide to Types of Cucumbers. Then get cooking, whether Corn, Cucumber, Tomato Salad is your thing, or you tend more towards a chilled Cucumber Martini. See all Local Foods Cucumber Recipes.

3) Eggplant

As with almost all fruits and vegetables, look for eggplants that feel heavy for their size. You want smooth, tight, shiny skin – avoid any eggplants with soft spots or wrinkled bits.

The sometimes bitter undertone of eggplant is easy to whisk away with a quick soak in salt water (fancy people call it "brining") - see How to Brine Eggplant for all the details.

Once brined (or not), try Grilled Eggplant, Crispy Eggplant Sticks, or Eggplant Pasta Casserole.

All Local Foods Eggplant Recipes.


4) Peas

Sweet peas, garden peas, pod peas, English peas – I don't care what you call them. The fresh, plump, sweet peas that you pop out of their pods, which my family can eat pound after pound right from the pod before it ever occurs to us to cook them are one of the great eating pleasures of local eating.

When you are done eating them raw, barely warming them with steam and serving them with melted butter is a nice way to go. I like to cook fresh peas with pearl couscous for a light summer dish, pureed a pot of minted pea soup (served chilled, if the weather dictates), or sweet pea crostini. Or try one of these other garden pea recipes.


5) Green Beans

Green beans, pole beans, haricot verts, wax beans, Romano beans. Whatever bean you're buying, be sure to look for firm, smooth specimens. These fresh summer beans are most commonly steamed, buttered, and served. If that's your bag try this Easy Way to Steam Green Beans. Feeling more adventurous? I have a few ideas: Braised Green Beans, Buttermilk Fried Green Beans, Roasted Green Beans, and Green Beans With Chile Mint Dressing are all great places to branch out with your green bean cookery.
See all Local Foods Green Bean Recipes for more ideas.
6) Okra
Okra has gotten a bad rap from many corners. "Slimy" is how some people describe it.But when these lovely little grassy pods are dry-cooked (sauteed or fried) or combined with something acidic, like tomatoes, that effect it mitigated and their seedy yet soft texture shines through.

Look for bright, firm okra pods – the less browning the better (some is all but unavoidable unless you grow it yourself).

Bring it home and try it fried, as a spicy saute, pickled, or cooked with tomatoes.

See all Local Foods Okra Recipes for more inspiration.
7) Sweet Peppers
here are many, many types of sweet peppers, and most are delicious roasted or grilled. They can also be used in pastas and salads.Even the less popular (but more common) green bell pepper can shine when treated with a bit of respect, as in this Spicy Bell Pepper Slaw or Fresh Green Pepper Relish.

Get more ideas at Local Foods Sweet Peppers Recipes.

8) Beans

Shelling beans (a.k.a. soup beans), as opposed to pole beans like green beans and wax beans, can be dried and stored for later use. Fresh shelling beans are one of the great treats of local eating. Shell them and cook them in soups or simply braised as a side dish - they have an extra creamy texture and wonderful clean but earthy flavor.

Try Braised Shelling Beans or Shelling Beans and Greens, or, just toss them in a soup likeChard, Barley, Bean Soup or Minestrone.

Learn more with All About Shelling Beans.

9) Tomatoes

Tomatoes are the poster vegetable - the cause célèbre, if you will - of seasonal and local eating. Finding tomatoes that taste like tomatoes may be the biggest single draw to farmers markets around the country.

I always look for dry-farmed, vine-ripened, locally grown tomatoes. Sometimes the best available tomatoes are heirloom varieties, but many hybrid varieties have a lot to recommend them. I buy by taste, not provenance.

Truly ripe tomatoes are best left simple, salted or put in a Caprese Salad (or, for a bit of a twist, this Caprese Pasta!). These 10 Quick Tomato Recipes will also help use up a bounty whether you've grown or bought them.

Still overrun? Try freezing tomatoes, making tomato paste, or canning tomatoes to extend the harvest.

See All Local Foods Tomato Recipes for more ideas.

10) Zucchini

Famously prolific, zucchini and other summer squash overwhelm many home gardeners and farmers markets. Look for smaller squash for a more tender texture, and choose zucchini with firm, unblemished skin.Once home, try Zucchini Pasta, Zucchini Fritters, Zucchini Salad, or even Zucchini Pickles. For more ideas, check out All the Local Foods Zucchini Recipes (while you're at it, you might want to learn All About Zucchini Blossoms, too).



These are great summer vegetables that you can eat and share with others while you are enjoying the summer. A big thank you to About.com for their information and helpful recipe links.If you would like to contact us with any questions or feedback, you can reach us by email.


Thank you for visiting !
Joseph A. Jones & The WellLife Team 

Healthy Spring Foods and Recipes

     Spring starts officially this month. That means fresh fruits and vegetables are going to be available for market. To get the freshest produce, it is important to know which fruits and vegetables are currently in season. With the help of everydayhealth.com and Mary Suszynski, we provide you with  a detailed list of seasonal fresh foods to choose from, where to find these foods  and some great recipes that you can use.


Savory Spring Fruits and Vegetables
What’s in season in the spring depends on where you live (check out this comprehensive list according to state). Here’s a general guide to seasonal foods that may be available in your area during the spring months:

• Sweet corn. Nothing says spring like sweet corn on the cob. It’s the sweetest right after it’s been picked, so choose corn that’s ripe and has bright green husks.
• Berries. Choose strawberries, blueberries, raspberries, and blackberries that look firm and are colorful. Another way to tell if they’re fresh: the price. The more expensive they are, the more likely they have traveled thousands of miles — their price reflects the cost of transport, Levinson says.
• Baby greens and romaine lettuce. Fresh lettuces start to appear in the spring and continue through the summer. Look for crisp, fresh heads of lettuce, Levinson advises.
• Spinach. This is another great green to use for salads, add to pasta, or eat steamed as a side dish. Look for crisp leaves that smell fresh and that aren’t spotted.
• Sugar snap peas. Sweet and delicious sugar snap peas are great for blanching and snacking on, Levinson says. Choose crisp sugar snap peas with firm, green pods and avoid any that are darker or lighter green.
• Asparagus. Like many fruits and vegetables at the supermarket, you can find asparagus all year round, but these spears are going to look and taste the best when they’re in season, Levinson says. Look for straight, crisp, green stalks. Levinson likes to blanch asparagus and add it to a salad or roast it to add to pasta.
• Baby carrots. We’re not talking about the kind you buy in a bag at the supermarket. These are true baby carrots sold with their green stems still attached. Look for carrots with a vibrant orange color and bright green stems that aren’t wilting. They’re great for roasting or steaming with the stems still on, Levinson says.
• Rhubarb. Spring also brings stalks of rhubarb. Choose red, crisp stalks for the best flavor. Rhubarb is very tart, Levinson says, and is often paired with strawberries to balance out that tartness in dishes such as strawberry-rhubarb crisp or compote.
• Garlic. Garlic is an important element for cooking, Levinson says, and you’ll be able to find fresh bulbs in the spring. Pass on garlic bulbs with green shoots coming out of them. It means they’re not fresh, she says.
• Fava beans. They take some work because you have to remove their pods by blanching them before cooking, but fava beans are delicious. Look for fava beans in crisp shells.
• Mint. Mint leaves start to grow abundantly in the spring and can be used to make tea, add to salads, or garnish desserts. Look for leaves that are a healthy green and not wilted. 

Where to Find the Best Spring Seasonal Food
Try these tips for buying local, ultra-fresh produce in the spring:

• Frequent your farmers’ market. For the most part, farmers’ markets are one of the best ways to find fresh produce from local farms. If you’re not sure where to go, visit Local Harvest for a list of markets in your area.
• Check out roadside stands. It’s not uncommon to see local farmers setting up roadside stands to sell just-picked fruits and vegetables. And if you’re on a road trip, it’s a great idea to skip fast-food restaurants and keep your eye out for roadside stands, Levinson says.
• Consider joining a CSA. When you sign up for Community Supported Agriculture, also known as CSA or a farm share, you’ll get a box of seasonal vegetables every week directly from a local farm. Not only will your kitchen be stocked with locally grown produce all season long, you’ll also find yourself cooking with seasonal vegetables you don’t normally buy, Levinson says. Get a list of CSAs in your area at Local Harvest.
• Scour your supermarket. You may be able to find seasonal food at your local supermarket. Look for signs posted in the produce department or ask the produce manager. It helps to know what’s in season, Levinson says, because you can more easily spot what’s been shipped in from out of town.
• Grow it yourself. All you need is a small yard or a terrace to grow your own fresh fruits and vegetables from seed, Levinson says. If you can’t plant directly into the ground, use potting soil in a container that can be set out on a porch or terrace. 

Healthy Recipes Using Spring Seasonal Food
Now that you’ve loaded up on delicious seasonal fruits and vegetables, here are some healthy recipes to try:

• Strawberries and Yogurt
  Simply stir together 8 ounces of low-fat, plain yogurt and 1 cup of strawberries.
• Asparagus With Warm Vinaigrette
  Take one pound of asparagus and snap off the woody bases and throw them away. Cook the spears in boiling water, covered, for 8 to 10 minutes until they are crisp-tender; drain. To make the vinaigrette, combine 3/4 teaspoon cornstarch with garlic powder and ground ginger to taste in a saucepan. Stir in 1/3 cup apricot nectar. Cook, stirring constantly, over medium heat until the mixture becomes thick and bubbly, then cook and stir for 2 more minutes. Remove the pan from the heat and stir in 1 tablespoon white wine vinegar. Pour the vinaigrette over the cooked asparagus and toss gently to coat. Makes 4 servings as an appetizer or side dish.
• Grilled Herbed Corn on the Cob
  Peel back the husks of 6 ears of corn, leaving the husks attached but exposing the corn. Remove and throw away the silks (the thin strands between the corn and the green husks). Soak the corn and husks in cold water for 5 minutes to prevent the husks from burning. Remove from the water, drain, and pat dry with paper towels. In a bowl, combine 3 tablespoons melted reduced-calorie margarine, 1-1/2 tablespoons fresh, finely chopped oregano (or 1-1/2 teaspoons dried oregano or thyme), 3/4 teaspoon black pepper, and 1/4 teaspoon salt. Brush evenly over the corn and cover the corn with the husks again, tying the tips with heavy string. Grill the corn, covered, over medium-hot coals (350 to 400 degrees) for 15 minutes or until tender, turning occasionally. Makes 6 servings. 

     We hope this gives you some ideas on what to buy for spring fruits and vegetables. Also,a thank you goes out to everydayhealth.com and Mary Suszynski for their invaluable knowledge concerning this topic.If you would like to contact us with any questions or feedback, you can reach us by email. 

Thank you for visiting !

Joseph A. Jones & The WellLife Team