You may have already noticed their fragrant aroma in the produce section of your supermarket: right now, mangoes are ripe and ready to be eaten. They're bursting with floral flavor and satisfying eaten out of hand, but mangoes also provide a welcome taste of the tropics when added to appetizers, drinks, and even meat dishes. Cut a few and try one (or all 12) of these serving suggestions.
While honeydew is categorized as a Winter melon, it's actually at its tasty peak during the Summer months. The sweet, refreshing flesh of honeydew pairs perfectly with the warmer weather, and because of its cooling effect on the palate, it's one of the favorites at the farmers market that I look forward to all week long.
When choosing, make sure to select honeydews that are nearly spherical and feel heavy, with a waxy skin. After you cut your melon, make sure you remove all the skin and scoop all the seeds out of the pumpkin-like center. Whether you cut it into cubes, slices, or take a melon baller to get a little fancy, this sweet tasty fruit is one of the best early-Summer treats straight from the Earth. Looking for a little recipe inspiration? Keep reading for honeydew melon recipes.
It's not too difficult to dress up warm-weather produce. The flavors of ripe corn, tomatoes, and leafy greens are divine on their own, so they don't need much jazzing up. These five dinner recipes are a great use of the flourishing items in farmers market stands. They are fairly simple, making them perfect for weeknights.
July is peak time for peaches, those stone fruits so known for their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now they're at the apex of their ripeness, I stopped by San Jose's J&P Farms — Santa Clara County's last working orchard. After taking a stroll through the rows of peach trees, I spoke with owner Phil Cosentino about peach season.
While peaches are ready as early as May and available until late September, peach season is at its peak in July and August — although since peach season began early this year due to a warm Winter, it'll wrap up sooner than usual.
Keep reading to find out how to pick the perfect peach.
Now that we're in the swing of all the season's produce, it's time to take advantage of the farmers markets' berries, stone fruits, and Summer vegetables. My current obsession with produce spans far and wide and includes vegetables like zucchini, tomatillos, and okra. Make the most of what you're seeing this season when you keep reading!
The arrival of cherry season has always signaled that transition from bright, warm Spring into the long, languid days of Summer. There's something about savoring a cherry and trying to scrape every last scrap of sweet fruit off the pit that mirrors those slow, balmy days and nights. But just as Summer months are fleeting, so is cherry season: it lasts only through July. So if you're craving a handful, run to the farmers market now! To learn more about the varieties and how to choose and cook with cherries, just read on.
If you've never tasted mustard greens, then it's time to get acquainted with this tasty, peppery vegetable. First discovered in the Himalayas in India, mustard greens have become an integral part of cuisine in Asian countries like Nepal, India, Japan, and China, but they're also a staple in some parts of the US! They're typically associated with the tasty, old-school favorites of the Deep South, but they're a delicious and healthy option for kitchens all over the country, since they're easy to grow and even easier to prepare.
Whether you're going to enjoy them raw or cooked, when choosing mustard greens, the rule of thumb is to make sure to look for pretty green leaves without yellow spots or browned edges. Once you bring them home, put them in a fresh plastic bag, and remove as much of the air from the bag as possible. Keep them stored in the refrigerator, but be sure to enjoy the greens within three to four days for optimal texture and flavor.
Want to go beyond the basics and get some inspiration for how to use mustard greens now? Keep reading for a few fun mustard green recipes.
Don't be fooled by the cherimoya: though this fruit resembles a tiny dragon curled up for a nap, it's quite the opposite from a sour-tempered, fire-breathing reptile. With a texture that resembles custard or ice cream, the cherimoya surprises with a sweet flavor that tasters liken to a blend of bananas, pineapple, papaya, and strawberry. And fortunately for us, it's in season for another few weeks. To learn more about how to prepare this produce curiosity, just read on.
At first blush, the humble root known as the radish may not look like much. But take a closer look (and taste) at these diminutive vegetables (which are in season across the country), and you'll discover they're just what you need to add flair to your springtime meals. Humble and plentiful, they impart a peppery, almost horseradish-like zing to anything from salads to sandwiches. Not sure what to do with your bunch? Then turn to these six recipes for inspiration.
Roast Chicken With Radishes
Steak and Pineapple Salad
I grew up eating cardoons, or cardoni, every Spring; my grandmother would braise them, and I was always so fond of their artichokelike flavor. Because of this, I'm always surprised when people aren't familiar with the classically Italian vegetable. If you've ever come across them at the market and walked on by because you weren't sure what to do with them, think again: when cooked properly, cardoons are tender, earthy, and satisfying.
A cardoon, which is essentially a giant thistle, looks like a bunch of oversized, beat-up celery stalks. The stalks happen to be a naturally occurring form from the same species as the globe artichoke. Cardoons are typically more of a Winter vegetable, but they also grow well through May, June, and July. The Mediterranean vegetable is hard to find in grocery stores, but can be located at farmers markets.
If you're new to cooking cardoons, know that they require a bit of special care to prepare for cooking. Long fibers run down the stalks that must be removed, which can be done with a vegetable peeler. Like artichokes, cardoons turn brown when exposed to air, so you must dunk them in lemon water while you wait to cook them.
Growing up, I typically enjoyed them braised as a side dish, and they can also be cooked and pureed into a spread, breaded and fried, or even baked with béchamel sauce. Have you ever tried cardoons?