This is the pickled okra recipe that I’m going to demo on Okra Day at our local farmers market. I am so jazzed to share it with you!
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The end of the summer is rounding out, well it is in Michigan anyway. Our gardening season will be over in a couple months and to help finish us out is the fantastic eggplant.
Summer weather calls for cool, fresh meals. Since romaine lettuce is in season from the start of spring well into the late summer months, each meal has potential to contain that crispy cool satisfaction.
Spring has arrived (finally in Michigan) and with it comes lovely vegetables like asparagus. Over the years this green spear has grown on me tremendously. So what makes this veggie so great? Here are the nutrition facts, and great preparation ideas!
Check out my top picks for spring radish recipes!
Asian pears taste similar to conventional European pears, but they’re crisp and juicy like apples. Try Asian pears in a creamy tempeh salad with wasabi dressing, as a quick pickle, or poach them for an elegant dessert. They’re in season now through winter!
Pattypan squash are perfect for a playful summer pasta.
In the summer, there’s nothing quite as perfect as a ripe peach eaten straight out of hand. But I find them so irresistible at farmers markets and at pick-your-own farms that I often end up with more ripe peaches than I can eat! What’s your favorite way to use ripe peaches?
When my fridge and counter-top are loaded with summer veggies, pasta becomes my go-to weeknight meal. It’s fast, easy, and incredibly versatile. You can turn just about any vegetable into a pasta sauce. Here’s how:
It’s basil season! This garden herb is great for making pesto, and it’s also the perfect way to spruce up your favorite summer cocktail recipe.
Ah, bite-sized tomatoes, fresh off the vine and warmed by the July sun. What’s not to love? Here’s my favorite recipe for cherry and grape tomatoes: Tomato Salad with Soy Sauce. It’s fast, easy, and tastes like summer.
Eggplant has got to be one of my all time favorite foods. So I was pretty excited when we started harvesting Japanese eggplant at the farm a few weeks ago. Do you need some eggplant recipes, now that this veggie is in season? We’ve got you covered!
Much like frisée, garlic scapes seem to inspire a lot of fear and skepticism at the farmers market. But instead of eying those tangly, green shoots with mistrust the next time you see them on a stand, I’d recommend snatching up as many as you can.