Seasonal Produce Guides
OVEN “FRIES”: Use one large or two medium potatoes per person (preferably red-skinned, Yukon gold, or other firm-fleshed variety). Peel the potatoes and cut them into long, 1/2-inch thick fry-shaped strips. Combine them in a large mixing bowl with a modest amount of light olive oil and toss well to coat. Sprinkle with a little salt. Transfer to a nonstick baking sheet. Bake in a preheated 425º F. oven, stirring gently every 10 minutes, until the potatoes are crisp and lightly browned, about 25 to 30 minutes. Serve at once. Note, this is also an excellent way to serve sweet potatoes. more→
When zucchini is abundant in the garden or farm market, you can’t have too many ways to use it. This page will serve you well. Though zucchini isn’t a super nutritious vegetable, it is a versatile one, and most people, even the picky eaters, tend to enjoy it. Photo above is Zucchini with Mint; photo by Hannah Kaminsky. more→
Classified as a berry, the pomegranate is native to Persia and is one of the oldest known fruits. used for food as well as medicinally for centuries. Its prime season in most parts of the world is September through January. This slightly tart yet sweet berry takes some effort to prepare and eat — as basically, it’s a collection of lots of seeds, but with all of its health benefits, you may find it worth your while. Besides the whole, fresh fruit you can purchase pomegranate juice, and even pomegranate oil. more→
Contributed by Zel Allen. Kohlrabi, once the favored vegetable of European nobles and peasants alike, has fallen off the veggie pop charts. However, we predict a comeback for this neglected member of the Brassica oleracea family, more commonly called the cabbage family. Some people have mistakenly labeled kohlrabi a cross between a cabbage and a turnip. This is understandable, since both are members of the brassica family, but they are not of the same variety. more→
Broccoli may have lost a bit of its standing in the world of cruciferous veggies now that kale has taken over this world, but it’s still a powerhouse veggie by all standards. A particularly rich source of Vitamins C and K, it’s also a great source of dietary fiber and numerous other vitamins, minerals, and micronutrients. Best of all, once you know how to tease out its best qualities, it’s one of the tastiest and most versatile green veggies you’ll welcome into your kitchen. Here are some VegKitchen favorites.
If you’re looking for easy, tasty, and healthy vegan spinach recipes, look no further! Among the dark, leafy greens, spinach is among the quickest to cook (or you don’t have to cook it at all), and perhaps the most versatile. Learn more about the benefits of this leafy wonder, as well as some tips, in Spinach: A Powerhouse Veggie. Here’s VegKitchen’s wide array of recipes. more→
Here’s a comprehensive listing of VegKitchen’s easy and healthy vegan kale recipes. Kale is one of the hottest food trends going these days, and since it’s one of the most nutrient-dense foods on the planet, VegKitchen is all to happy to jump on the bandwagon. Not only is kale super healthy, it’s also extremely versatile. And once you know how to tease out its best qualities, it’s quite tasty as well. If the recipes listed below aren’t enough for you, or you prefer your recipes in book form, you can also explore Nava’s book, Wild About Greens. more→
Olives belong to the group of fruit called drupes that also includes mangos, plums and almonds, among others. They have been used for over 2,000 years by various cultures all over the world for food as well as medicine. One serving of olives has only 25 calories and 2.5 grams of fat and count as a serving of fruit. Olives have no trans fats, no cholesterol, are low in carbohydrates and free of allergens. They are packed with monounsaturated fatty acids (the good fats!), vitamin A, C and E, iron, calcium and natural antioxidants.