Summer is here which means your local farmer’s markets are open and packed full of fresh fruits and vegetables. It’s the season of abundance and the time to make fresh and simple meals to stay cool and hydrated. It is by far the easiest time of year to support your local economy by buying and eating seasonal fruits and vegetables locally.
If you ever wanted to hop on the trend of eating locally and in season then summertime is the perfect time to do it. Farmer’s markets have just opened their doors (so to speak) and have an abundance of produce provided by local farmers. The delights to choose from during the summer are practically never-ending. From tomatoes to strawberries and summer squash to blueberries it’s all colorful and delicious.
The following are a few more favorites to look out for this season:
Carrots
Carrots are high in fiber, vitamin A, and beta-carotene which helps support eye health and regulates blood sugar. To get the most nutrients from this vegetable simply eat it raw. Orange isn’t the only color to look out for there are also purple, red, and yellow carrots.
Peaches
This is about the only time of year you will spot peaches in abundance. This is because they are hard to transport due to their delicate nature. Farmer’s markets will be loaded with them. Another benefit of buying peaches locally is, for the most part, they’ve been sprayed with fewer pesticides which means they’ll have a sweeter flavor.
Cucumber
Ever hear the expression “cool as a cucumber”? That’s because cucumbers add lots of hydration to the body and is considered a cooling food. It also adds a nice crunch to your salads. Due to their high-water content cucumbers are perfect for combatting the hot summer weather and provide nourishment to your skin.
Okra
Okra is a good source of antioxidants and high in fiber to help keep you regular. This versatile vegetable can be baked, roasted, or used in salads and soups. Cook the whole pod to avoid the natural slimy texture.
The best part about eating seasonal and local produce is that it’s extremely affordable and provides the best nutrients and flavor. Local produce offers the highest vitamins and nutrients because there is a short transportation time compared to the produce at grocery stores. Farmer’s markets also have more variety and abundance compared to grocery stores which help eliminate costs.
With the large variety of fruits and vegetables in season during summer, your menu options will never end, and you will stay satisfied. It is also a great way to stay healthy and lose a few pounds if you need to. Use the fruits and vegetables this season to make smoothies, salads, juices, and even cold soups.
RECIPE
LEMON-GARLIC JUMBO SHRIMP
Serves 4
Ingredients
- 3 T. unsalted, grass-fed organic butter
- 1 T. garlic, finely minced
- 1 lb. wild-caught Jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
- 1 large organic lemon, zest, and juice
- 1 T. ground cumin
Optional:
Salt and pepper, to taste
Fresh parsley leaves, chopped
Directions:
- Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.
- Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.
- Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.
- Spoon shrimp mixture over a small amount of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!
To Your Health,
Patti
