You don’t have to be a gardener to enjoy seasonal fruits and veggies! Shop locally to find what produce are the best to have right now. Below, you will find a list of good fruits and veggies to keep an eye out for. Fruits and veggies with an asterisk next to them will have a recipe below!
Fruits:
- Apricots
- Asian Pear
- Avocados*
- Black Currants
- Blackberries
- Blueberries
- Cantaloupe
- Champagne Grapes
- Cherries
- Figs
- Grapefruit
- Grapes
- Honeydew
- Limes
- Peaches
- Pears
- Plums
- Raspberries
- Strawberries
Vegetables
- Arugula
- Beets
- Bell Peppers
- Butter Lettuce
- Chayote Squash
- Corn
- Cucumbers
- Eggplant
- Endives
- French Beans
- Green Beans
- Jalapeno Peppers
- Kohlrabi*
- Mushrooms
- Okra
- Summer Squash
- Tomatoes
- Yukon Gold Potatoes
- Zucchini
Grilled Corn and Avocado Salad from Delish
This will be a sure hit at the picnic table. It’s so easy; it can be done in less than 30 minutes!
To Serve 4
Ingredients:
- 6 ears of corns
- 2 tbsp. olive oil
- 2 tbsp. cider vinegar
- 1 tsp. kosher salt
- ½ tsp. freshly ground pepper
- 1 can black-eyed peas
- 1 pt. cherry tomatoes
- 2 firm-ripe avocados
- 3 oz. feta cheese
Directions:
- Brush corn with olive oil and grill (outdoors or in a grill pan) over medium heat for about 10 minutes, until lightly browned on all sides. Remove kernels from cobs with a sharp knife. About 3 to 3 ½ cups.
Meanwhile, in a large bowl, whisk olive oil, vinegar, kosher salt, and freshly ground pepper together. Add corn, black-eye peas, tomatoes, avocado, cheese, and toss gently. Serve with a few baby greens (like arugula), if desired.
Butter Braised Kohlrabi from Saveur
Kohlrabi has a turnip-like flavor, but can make a great side dish when braised with the right ingredients. This recipe from Saveur goes great with grilled pork chops.
Serves 4
Ingredients:
- 2 lbs. kohlrabi, trimmed but unpeeled and cut into 1” cubes
- 1 cup chicken stock
- 4 tbsp. unsalted butter, cubed
- 1 ½ tsp. fresh thyme leaves
- Kosher salt and freshly ground pepper, to taste
Instructions:
- Put kohlrabi, chick stock, 2 tbsp. butter and thyme into a 12” skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet.
- Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes.
- Uncover, remove pan from heat and add the remaining butter, swirling skillet until butter melts. Serve warm!
