Eating in Season

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Summer is around the corner and fresh fruits and vegetables are products of these warmer days. Farmers markets are a great place to get the freshest produce. You are not only supporting local farmers, but you are also doing your part for the environment by reducing the miles that asparagus had to travel to get on your plate. The best part is that you are getting produce that is nutrient-dense and full of flavor.

When preparing fruits and vegetables, think simple. Most are their most tasty when served with the least cooking and preparation, letting the true flavors stand out. However, fruits and vegetables can also be made into cold soups and salads, or added to omelets or quiches. Don’t be afraid to try something different – your palate will appreciate it!

Summer Fruits in Season, June to August

These fruits come into season gradually over the summer months. Some, like strawberries, start to disappear after mid-July, while others, like the currants, don’t come into their own until later on in the summer. These fruits are chockfull of vitamin C, fiber and make wonderful snacks:

Apricots, blackberries, blueberries, cherries, plums, raspberries, red currants, and strawberries.

Summer Vegetables in Season, June to August

Like summer fruit, fresh young vegetables come into season gradually. These vegetables are high in antioxidants, as well as beta carotene, B vitamins and iron:

Asparagus, eggplant, broad beans, broccoli, carrots, cauliflower, celery, zucchini, cucumbers, fennel, French beans, artichokes, radishes, potatoes, peppers, peas, leeks, lettuce, spinach, Swiss chard, and watercress.

So… the next time you come across a produce stand or a farmers market, stop and take time to enjoy what nature has made.

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    Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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June 2009
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