As we jump into June, the heat of summer has already begun.
With the heat comes the end of winter crops and the growth of summer crops. Warm season crops are characterized by wide and shady leaves that protect the fruit from the sun. The leaves also provide shade for the roots, delaying the evaporation of the irrigation. Markets in the summer are bursting with produce in their prime: sweet corn, juicy ripe tomatoes and mouth-watering melon. This month is all about these summer crops!
Some Summer Crops
- Arugula: Rich in vitamins A, C, and K, as well as folate, arugula can be enjoyed raw or cooked. The flavor of this bitter green is great in salads or to top off your eggs in the morning.
- Avocado: Avocados can be sliced, chopped, mashed or pureed and lend creaminess to all sorts of dishes. Avocados vary in size, color, and flavor; they can be grassy, sweet, nutty, milky, or buttery, depending on ripeness, origin, and oil content. They can be sliced on top of a salad, mashed to make a spread or dip or can be used as the creamy base of smoothies.
- Beets: This earthy root vegetable comes in a variety of sizes and colors such as red, pink, orange, yellow, and white. Both the root and leafy stalk are edible, making it a versatile ingredient in dishes both raw and cooked. Beets are generally in-season throughout the summer and fall. To cook, rinse and peel each bulb, cut into 1/2-inch wedges and place on a piece of foil on a baking sheet and roast in a hot oven until tender, about 30 minutes.
- Cherries: Tart cherries have become increasingly popular as a recovery aid, found to help reduce inflammation, improve muscle soreness and aid in sleep. Sweet, tart and sour cherries all offer health benefits and can be enjoyed fresh or frozen.
- Corn: Fresh corn is often associated with summer, as it peaks from May to September and is a popular food at barbeque. It’s great in salads or delicious simply grilled and eaten with a spray of olive oil.
- Cucumber: They are grown all over the world in numerous varieties, from tiny pickling cucumbers to the large, smooth, European greenhouse type. They’re available year-round, but peak in the summer. They can be enjoyed raw or pickled, puréed for cold soups or added to water to make a refreshing summer drink.
- Melon: Melons are a different species entirely from watermelons. They encompass varieties including honeydew as well as muskmelons, which are often mislabeled as cantaloupes. While delicious on their own, they are also delicious in smoothies or added to savory salads.
- Summer Squash: There are many varieties of squash, but as the name suggests, summer squash peaks in summer. When fresh, summer squash can be sweet and enjoyed raw. However, it is most often cooked: roast it, grill it, steam it, pan-fry it, or even bake it into breads.
- Tomato: The large, round Beefsteak tomatoes bode well in hearty pasta dishes; small, pear-shaped plum tomatoes make an excellent sauce, and small, sweet cherry tomatoes taste great in salads. Tomatoes can also be eaten alone or halved and roasted as a simple side.
- Watermelon: Watermelons are in season from May to September and peak from mid-June to late August. The entire fruit is edible: The seeds can be roasted and eaten as a snack, the rind can be pickled and added to salads, and the sweet flesh is delicious on its own.
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