In Season

  • In Season: Strawberries

    Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.

  • Cook’s Corner: Chutney, Pizza, and Garden-Fresh Salad

    Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)

  • In Season: Sprouts

    Eating sprouts doesn’t necessarily mean eating Brussels, mung bean, or alfalfa sprouts. It can also refer to sprouting, the practice of germinating seeds to be eaten raw or cooked.

  • In Season: Cabbage

    This leafy biennial plant is grown annually and is closely related to other vegetables in the B. oleracea family, such as broccoli, cauliflower, and Brussels sprouts. Cabbage—whether it’s red, green, or Savoy—is an excellent source of vitamin K and sinigrin, which shows to have cancer preventive properties.

  • In Season: Pumpkins

    Pumpkins, part of the Cucurbitaceae family, are a gourd-like squash with thick orange or yellow shells. They are planted in early July and are ripe in September or later. Pumpkins are loaded with beta-carotene, an antioxidant that helps with overall health in the body. Avoid pumpkins that have blemishes, soft spots, or a short stem.

  • In Season: Leeks

    Leeks are part of the Allium family, similar to onions and garlic, and are long cylinders of bundled leaf sheaths, otherwise known as the stem or stalk. Summer leeks are the most common variety, but the overwintering leeks tend to have a fuller and stronger flavor. Leeks are ready to eat once the stalk has reached one inch in diameter.

  • Slow-Cooker Market Stew

    Weekly Recipe: 
    Makes 6 servings, Prep Time: 25 minutes

    1 pound yellow onions, trimmed, cut into narrow wedges

    1 jar organic tomato-basil pasta sauce (1 pound 8-to-10 ounce jar)

    2 cups low-sodium vegetable or chicken broth

    1 tablespoon dried oregano

    Summer OR winter vegetable selection (see below)

    ½ pound boneless, skinless chicken breast, diced (optional)

    ¼ cup minced parsley (optional)


    Summer vegetable selection:

    1 ½ pounds assorted bell peppers, trimmed, seeded, and cubed

    1 cup fresh corn kernels

    1 pound zucchini, sliced


    Winter vegetable selection:

    1 pound yellow squash, pared, seeded, and cubed (3 ½ cups)

    1 pound yams or sweet potatoes, pared and cubed (3 cups)

    ½ pound carrots, pared and sliced (1 ½ cups)

    In a five- or six-quart slow cooker, combine onions, pasta sauce, broth, and the vegetable selection of choice. Add chicken, if desired. Stir the ingredients until mixed well and coated in sauce. Cover slow cooker with lid and turn to low setting for five to seven hours or until tender. If desired, add parsley just before serving. Recipe provided by the National Onion Association.

  • Fresh Food at Affordable Prices

    In today’s society, it’s more common to wait in line for 15 minutes at a fast-food drive-thru than it is to take a walk to a nearby farmer’s market for fresh fruits and vegetables. American culture is obsessed with cheap and convenient foods instead of nutritious staples the body needs to run efficiently.

    How programs like Wholesome Wave are getting fresh food to all.
    By Amy Vergin
  • City Farmers Markets

    Some may think that living in an urban area means limited-to-no access to fresh foods. Others may feel disconnected from nature in their particular concrete jungle. But today more than ever, cities are on the cutting edge of receiving some of the best produce around.

    The Real Urban Jungle
    By Cara Lucas
  • Sweet and Savory Green Beans

    Weekly Recipe: 

    1 1/2 pounds green beans,

    trimmed and cut into 2-inch pieces

    1 1/2 cups water

    1/4 cup coconut oil

    3/4 teaspoon garlic salt

    1/4 teaspoon pepper

    1 1/2 teaspoons chopped fresh basil

    2 cups cherry tomato halves

    2 large carrots, julienne-cut

    Place beans and water in large saucepan. Cover, bring to boil. Set heat to low, simmer until tender, about 10 minutes. Drain off water, set aside. Melt coconut oil in skillet over medium heat. Stir in garlic salt, pepper, and basil. Add tomatoes and carrots. Stir gently just until soft. Pour tomato mixture over green beans, toss gently to blend. Makes 3 ½ cups.