Fresh vegetables have been enjoyed as nature's bounty since the very beginnings of agriculture.
They are a treasure trove of delicious flavors, vitamins, fiber, and many other essential nutrients.
Countless healthy recipes take advantage of these qualities.
And with today's advances in food handling and transportation, you and your family can now enjoy many of your favorites year-round, at their peak of freshness and quality.
When visiting your local supermarket's produce department, be sure to take advantage of the staff's knowledge and experience.
Get to know your produce manager, and ask him/her about vegetarian recipes, produce availability, new produce varieties, etc.
The last few years have seen an explosion of new hybrids, as well as the introduction and increased availability of many formerly unknown and exotic vegetables.
Another tip is to ask the staff for advice on preparing vegetarian recipes, and how to utilize these new varieties.
Many produce departments offer free samples, too-just ask! A recent trend is that of local eating: Finding local sources for your food.
This has even coined a new word, "locavore," which was the hot new term of last year.
Perhaps your area features a weekly farmers market.
Or some of your neighbors are backyard gardeners, with an overabundance of fresh produce.
Perhaps you could trade some healthy recipes, or even get some tips on growing your own next year! Also be on the lookout for roadside stands and food co-ops-places where local growers present their freshest offerings.
The freshest produce is easy to recognize, if you know what to look for.
Here are a few simple tips: Asparagus-- Peak season from February till June.
Look for smooth, tender spears with closed tips Brussels sprouts-- Peak season is fall and winter.
Look for bright green, unblemished sprouts with compact leaves.
Corn-- The sweetest corn comes in from May to December.
Pick the ears which have bright green unblemished husks and that are heavy for their size; The kernels should appear plump but not too large, and have a bright color.
Okra-- excellent in soups, or fried; the peak season is from June to November.
Look for tender, bright-green pods, preferably less than 4 inches long.
Peas-- Season runs from September to June, with the peak coming in April and May.
Bright-green, tender, plump pods.
Squash, Summer--(yellow and green) These peak in the summer.
Pick firm, well-shaped squash with smooth, shiny skins.
Tomatoes-- Peak season is Summer and Fall.
Look for smooth shiny, slightly firm tomatoes.
Nearly all your other varieties of vegetables are now available year-round.
Happy eating, and enjoy all those healthy, vegetarian recipes!
They are a treasure trove of delicious flavors, vitamins, fiber, and many other essential nutrients.
Countless healthy recipes take advantage of these qualities.
And with today's advances in food handling and transportation, you and your family can now enjoy many of your favorites year-round, at their peak of freshness and quality.
When visiting your local supermarket's produce department, be sure to take advantage of the staff's knowledge and experience.
Get to know your produce manager, and ask him/her about vegetarian recipes, produce availability, new produce varieties, etc.
The last few years have seen an explosion of new hybrids, as well as the introduction and increased availability of many formerly unknown and exotic vegetables.
Another tip is to ask the staff for advice on preparing vegetarian recipes, and how to utilize these new varieties.
Many produce departments offer free samples, too-just ask! A recent trend is that of local eating: Finding local sources for your food.
This has even coined a new word, "locavore," which was the hot new term of last year.
Perhaps your area features a weekly farmers market.
Or some of your neighbors are backyard gardeners, with an overabundance of fresh produce.
Perhaps you could trade some healthy recipes, or even get some tips on growing your own next year! Also be on the lookout for roadside stands and food co-ops-places where local growers present their freshest offerings.
The freshest produce is easy to recognize, if you know what to look for.
Here are a few simple tips: Asparagus-- Peak season from February till June.
Look for smooth, tender spears with closed tips Brussels sprouts-- Peak season is fall and winter.
Look for bright green, unblemished sprouts with compact leaves.
Corn-- The sweetest corn comes in from May to December.
Pick the ears which have bright green unblemished husks and that are heavy for their size; The kernels should appear plump but not too large, and have a bright color.
Okra-- excellent in soups, or fried; the peak season is from June to November.
Look for tender, bright-green pods, preferably less than 4 inches long.
Peas-- Season runs from September to June, with the peak coming in April and May.
Bright-green, tender, plump pods.
Squash, Summer--(yellow and green) These peak in the summer.
Pick firm, well-shaped squash with smooth, shiny skins.
Tomatoes-- Peak season is Summer and Fall.
Look for smooth shiny, slightly firm tomatoes.
Nearly all your other varieties of vegetables are now available year-round.
Happy eating, and enjoy all those healthy, vegetarian recipes!
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