Feast on Summer

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Eating seasonally is the best! Food looks and smells great and it’s so good for you. Seasonal foods are filled with nutrients that just aren’t there when food has been picked before it’s ripe and shipped across the country or across the world. I bought strawberries at the Farmer’s Market last week and they smelled so good and tasted so sweet. I must admit, I had been waiting for them. I knew they’d arrive mid to late June. Now it’s time to savor the cherries. Summer is a constant parade of tasty fruits and vegetables.

It’s time to feast! Not in the way we feast at Thanksgiving which can be more like an overindulgent binge but in a slow savoring way. Foods fit the season. Summer foods tend to be cooling. Think “cool as a cucumber.” We eat more raw foods and much of what we eat doesn’t need a knife and fork. Food is lighter and wetter. Summer foods have more moisture which we need to cool us down. Foods in winter tend to be starchy and heavy. We need that for warmth and comfort. But in summer we want light and easy.

It’s possible to get any food any time of the year, but the most flavorful and nutritious foods are seasonal. You can buy strawberries in December, but why would you? They’re expensive and don’t have much flavor. Every season has fruits and vegetables that are specific to that season. The best place to find seasonal food is at the Farmer’s Market. Some supermarkets also carry local produce which is a good thing.

Summer foods are pretty to look at because they are so colorful; red tomatoes, blue blueberries, yellow peaches, green beans, and purple peppers. You’ve probably heard that you should “eat the rainbow.” Well , that basically means your plate should be colorful which is easy in the summer. It’s a healthy way to eat since each color represents a different nutrient. They are all very important for our well being.

If you are wondering what is in season where you are check this site. You can click on the individual food to see when it is at it’s prime.

I’d like to leave you with one of my favorite summer recipes. It’s made with watermelon and what says summer more than watermelon?

Watermelon Gazpacho

Ingredients:

  • one 6 pound seedless watermelon rind removed and cut into cubes

  • 1 medium cucumber, peeled seeded and diced

  • 1/2 red bell pepper, diced

  • 3 tablespoon red wine vinegar

  • 2 tablespoons shallots (or onions or scallions)

  • 2 tablespoons olive oil

  • salt to taste

Combine all ingredients in a blender until liquefied. Put in the fridge to chill. Once cool, enjoy!

I hope you found this helpful. Please leave comments below and be sure to share this with your friends.