Get your last bite out of summer! From salads and soups to crumbles and cocktails, utilize the fruits and veggies in-season now that only come around but once a year. Enjoy the best of the last of the season with this delicious recipe using juicy peaches, savory summer squash, and ripe avocados – then get ready for Asian pears, acorn squash, and…okay, more avocados (always!) later this month. The team over at Darling Magazine is sharing these simple insights on eating with the seasons, plus a transitional recipe to get us through the weekend…
The changing months mean that, in the kitchen, we can experiment with a variety of flavors and tastes all while promoting a holistic, healthy lifestyle and taking care of our earth’s resources. There are so many reasons to eat seasonally, but here are a few favorites:
Seasonal foods are picked at the height of their freshness. This means that in-season produce will be the most flavorful, ripe and delicious items you can find.
When produce is in season, it’s easier for farmers to get those products on shelves or into markets. You’ll find that prices are much lower for in-season items.
Foods that are in-season are packed with nutrients, as they have had proper time to ripen and become full of their natural nutritional content. In addition, eating seasonally means that you’ll eat a diverse range of foods, offering your body various vitamins, enzymes, and antioxidants that you may not otherwise eat.
Eating seasonally means that you get to be creative with your food! When you pick an eggplant, or find a jicama that you aren’t sure what to do with, jump on Pinterest and find a new, creative recipe to try.
Want to enjoy the best of summer’s harvest before they’re gone? Try: Avocados, Blackberries, Blueberries, Corn, Cucumbers, Eggplant, Figs, Grapes, Melons, Nectarines, Peaches, Peppers, Plums, Potatoes, Raspberries, Summer Squash, Tomatoes
Kale Peach Walnut Salad with Honey Vinaigrette
3 cups Kale
1 Peach, sliced and pitted
2 stalks of corn, grilled and corn removed
¼ cup walnuts
¼ cup olive oil
2 Tablespoons honey
1 Tbs Dijon mustard
¼ cup white wine vinegar
In a salad bowl, combine kale, peach slices, corn and walnuts.
In a jar, combine olive oil, vinegar, honey, and mustard. Shake vigorously or until well blended.
Pour the dressing over the salad and mix well!