One of the many joys of summer is the abundance of fresh produce. And even though fan favorites like sweet corn and heirloom tomatoes won’t be ready until late summer, there are still plenty of delicious vegetables to enjoy right now. Farmers market season is gearing up, providing an excellent opportunity to stock up on fresh veggies and fruit while supporting your local farms and community. Color your plate with one (or all!) of these tips after your next trip to the farmers market or produce aisle.
Turnips: Spread a dab of cream cheese on fresh turnip slices and sprinkle with everything bagel seasoning for a savory snack.
Swiss chard: Watching your carbs? Wrap your next sandwich in a Swiss chard leaf. Remove the bottom portion of the stem, fill with creamy chicken salad (or your favorite sandwich fixings), roll and enjoy!
Fennel: This underrated veggie has a slight licorice flavor when eaten raw but transforms into a milder flavor and buttery texture when roasted. If roasting, remove the stalks, cut the bulb into small wedges, toss with olive oil, salt and pepper. Roast at 375°F in a preheated oven until the edges begin to caramelize and the fennel becomes fork tender.
Bok choy: Fresh and crisp bok choy is a delightful addition to many dishes including soups, stir frys and so much more. For a simple lunch or dinner, saute bok choy with onions and bell peppers, add to prepared ramen and top with fresh ginger.
Carrots: For a new twist on an old favorite, peel and cut carrots into sticks, lightly toss with olive oil, kosher salt and rosemary, and place in an oven preheated to 375°F for 25-30 minutes. Hello, rosemary carrot fries!
Leeks: Think of leeks like a milder onion. They add delicious flavor to a creamy potato soup, egg bake or summer salad.
Red radishes: If you’re not a fan of plain radishes, try quick-pickling them! Thinly slice 10-12 radishes and add to a jar. Make a brine on your stovetop by simmering equal parts red wine vinegar or apple cider vinegar and water, 1 tablespoon of sugar and a dash of salt. Pour brine over radishes and store in fridge. Top on salads, sandwiches, tacos or avocado toast.
Kale: Chop into thin strips and toss in a salad with olive oil, balsamic vinegar, sundried tomatoes and shaved almonds. Top with your favorite protein or enjoy all on its own.
Beets: Whip up a batch of beet hummus! Add a roasted beet to your favorite hummus recipe and serve with pita chips and sliced vegetables.
Shiitake mushrooms: Some argue mushrooms aren’t really a vegetable; technically they’re a fungus. Either way, shiitake mushrooms are loaded with flavor and potential health benefits. Dredge them in flour, dip in an egg wash and coat with a blend of cornmeal, garlic salt and your favorite dried herbs. These fry beautifully in a cast iron pan with butter and olive oil. Heat oil in pan to medium-high, then add shrooms. This dish is filled with flavor and may even convert non mushroom fans. And stay tuned for the July/August issue of TOPS News, which features a recipe for Shiitake Mushroom Tacos.
If you’d like to try a variety of farm fresh produce throughout the growing season, consider joining a CSA (Community Supported Agriculture). This is a fantastic opportunity to try new vegetables, eat healthy all summer and support local farmers. Typically, you purchase a half or full share from a local farm, then pick up a box of assorted seasonal produce at a designated site each week. Some farms even have helpful newsletters with tips and recipes to help you make the most of your share. Check online to see if there is a CSA near you.
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