Photograph from Harris Graber on Flickr Around this time of year, you can find a rainbow of bell peppers at the farmers' markets. All baby peppers are green, and change color as they mature. Flavor also changes a pepper matures, becoming sweeter and milder. Take advantage of the the bell pepper bounty with some of these recipes: Pepper Recipes Broccoli and Red Pepper Salad Salad of Shrimp and Roasted Red Bell Pepper Ratatouille Tomatoes and Peppers, Via George Lang [Bitten Blog] Angel Hair Pasta with Red Pepper Pesto and Basil Couscous and Feta-Stuffed Peppers [Smitten Kitchen]...
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Photograph from Manjith Kainickara on Flickr Nomato or Tonoto. That's what I'd propose calling what you find at the grocery store in the middle of winter, visually resembling a tomato but pale in color and completely tasteless. The nomato or tonoto is nothing like the tomato you'll find this time of year at your local farmers' market—vibrantly colored, sweet, and juicy. Tomato season means tomatoes that actually taste like tomatoes! To celebrate, we've chosen a few recipes that will really sing with the freshest and most perfectly ripened tomatoes. Tomato Recipes Patricia Well's Tomato and Strawberry Gaspacho The Silver Palate's Tomato, Montrachet, and Basil Salad Stuffed Tomato Nests Dorie Greenspan's Tomato-Cheese Tartlets Pasta with Tomatoes, Corn, and Feta Salina-Style Spaghettini...
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August is the beginning of eggplant season. Here are a few recipes we think are worth trying this eggplant season.
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Everyone's favorite and simplest way to eat corn is corn on the cob—here are a few of our favorite tricks for bringing out its best.
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Photo by clayirving on Flickr Is there anything better than biting into a perfectly ripe, sweet, and juicy peach? Maybe a bite of warm peach cobbler served with a scope of vanilla ice cream! Peaches typically peak during late June through July in the South, and July and August in the North. Look for peaches that have a uniform yellow background color, (golden yellow on yellow peaches, creamy yellow on white peaches) with no green around the stem. A ripe peach will yield slightly to pressure. Once ripe, they'll keep in the refrigerator for a few days. Here are a few recipes we think are worth trying this peach season: Peach Recipes Paige Denison's Deep-Dish Peach Cobbler [SE] Dorie Greenspan's...
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Look for fresh blueberries that are firm, dry, plump, smooth-skinned, deep-purple blue to blue-black in color, and relatively free from leaves and stems. Note that size is not an indicator of maturity. Fresh berries should be stored covered in the refrigerator for up to 10 days and washed just before using.
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Photograph from Swanksalot on Flickr Summer squash are named so because they cannot be store for long periods (until winter) unlike winter squash. Look for firm, unblemished, glossy skin; small to medium-sized, fairly heavy relative to size. Stored in the refrigerator, they should keep for a week. Here are a few recipes we think are worth trying this season: Summer Squash Recipes Spaghetti with Zucchini and Squash [SE] Mom's Summer Squash Recipe [Simply Recipes] Marinated Grilled Vegetable Sandwich [SE] Bengali Style Summer Squash [Tigers and Strawberries] Parmesan-Crusted Zucchini [SE] Zucchini Ginger Cupcakes [Epicurious]...
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I don't need to remind anyone that
it's strawberry season, do I? Don't be fooled by the oversize yet tasteless beauties you'll find at the big grocery stores. Buy them local and in season and you're less likely to be disappointed.
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Photo by Jennifer Dickert The last couple of weeks, the greenmarket has been full of piles of sugar snap peas. Sugar snap peas have edible pods and don't require shelling—they're crisp and sweet and perfect for snacking on just as they are. To prepare them, you may need to "string" them by removing the membranous string running along the top of the pod from base to tip. If overcooked, the pods will open so treat with care. Here are a few recipes we think are worth trying this sugar snap pea season:...
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