Around the beginning of August, there is a literal red-shift at farmers markets, as brightly colored tomatoes, apples, and beets roll in. The deeply colored fruits and vegetables are beautiful to behold and delicious in a summer beet salad recipe. . . but that’s not all!
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When I go out on hot summer days, I often trade my bottle of water for a cool cucumber–or two, or three. The clean flavor and crunch make cucumbers much more satisfying and thirst quenching, not to mention more nutritious, than plain old water–or even newfangled Vitaminwater. Check out these fun facts about cucumbers and our Asian Cucumber Salad recipe!
Red, black, yellow, white, purple, green—these were the colors that wild carrots (also known as Queen Anne’s Lace) started out being – pretty much every color but orange! First cultivated in Afghanistan in the 7th century, the original domesticated carrot was purple outside and yellow inside, similar to the Purple Dragon carrots you see at local farmers markets.
Cabbage is in season right now. Check out the history of this noble veggie along with a delicious cabbage recipe!
Chard will always be there for you. Like a reliable friend, it is one of the greatest, and often least appreciated, of all the gifts from your local farmer.
Want to grow a bit of fresh food in your backyard, but struggling to iron out the details? A boatload of online tools can guide you, including a newcomer to the web: Sprout It.
We’ve written a lot about ways to reduce food waste, but it bears repeating now that spring is bringing us the good stuff.
My garden cart is overflowing with herbs and baby lettuces, including one of my favorites — arugula. Learn my five favorite ways to use this great ingredient.
Even if you live in a snowglobe, you know spring is knocking on the door. It’s time to plan — and plant — your 2013 garden. Want to know the best seeds to buy?
It’s cabbage season! Not sure how to use all of that beautiful, seasonal cabbage? Asian slaw to the rescue!
Gourds get a lot of the glory in the fall, but my favorite part of fall food is dark leafy greens. Let the greens roll in! My favorite dark and leafy is kale, and I’d love to hear from you guys! What’s your favorite leafy green? Let us know in our poll!
When did apple picking become such a competitive sport? We went out with a couple of the kids and our grand kids this past weekend, and when we pulled up to the farm driveway and saw lots of official looking men with flags to direct traffic and that cars were already overflowing into a new parking field at 10am, we kind of knew we might be in for a serious adventure.
Fun fact: On Wednesdays I help Vegetable Husband, a local CSA, by sharing the week’s harvest on their blog along with some recipes to help folks cook what’s in their baskets. It’s a fun, delicious way to stay in tune with what’s local and seasonal, and these transitional times of year are my favorite.