In-season eating is a great way to inspire exposing yourself to new flavors, diverse nutrients, and fabulous dishes. In-season eating simply means eating more of what is naturally “in-season” at the time – that means what would normally be the perfect time to harvest. The benefits are really there, too: beyond experiencing great food, you’re more likely to save money and support local farmers.
Here are 7 of some of the best vegetables in season, right now:
Arugula’s tangy, bitter flavor and nutritional profile that provides many of the same benefits as better-known vegetable sin the cruciferous family (like Brussels sprouts, kale, and broccoli) makes this an amazing seasonal vegetable. Arugula is a perfect addition to summer salads, adding a unique and poignant taste profile. It also contains several vital phytochemicals, anti-oxidants, vitamins, and minerals that may benefit health in numerous ways/
I’ll admit it – I wasn’t always a fan of radishes. This hot flavor made them a vegetable that just took some time to acquire a taste for. Ultimately, though, these tasty root crops provides a host of great flavor and nutritional value. The bright outer skins wrap up this vegetable with 14% of your daily vitamin C in just a ½ cup serving, as well as vitamin K, B6, niacin, folate and pantothenic acid. That’s good eats!
Some people say garlic is the world’s healthiest food. It’s also, hands down, one of the most savory. Raw garlic has a heated, pungent taste, but cooking garlic greatly tones down the flavors, making it more balanced, nuanced, and nutty. The taste is backed up by great sources of nutrients, like manganese, vitamin B6, vitamin C, selenium, and decent amounts of copper, calcium, phosphorus, iron, and vitamin B1.
Not only are carrots some of the most powerful seasonal vegetables in summer, but their variety makes them a fun and nutritious food to enjoy. Carrots grow purple, white, red, yellow, and orange, and each contain their own unique set of nutrients. However, the real winner with carrots is their source of beta carotene (vitamin A). In fact, “Carotenoids, the carrot colors, are the most important source of vitamin A for people in the U.S., Africa and Asia.”
5. Bell Peppers
Bell peppers are crisp, refreshing, and absolutely delicious. Their mild flavor makes them a favorite for summer vegetable trays, and the bright colors make them great for adding visual variety to the table. They also are champions when it comes to vitamin C content. Bell peppers actually are ranked fourth in vitamin C content among the 42 most common fruits and vegetables, making them one of the best sources for this essential nutrient.
Rhubarb is an interesting vegetable that most of us probably haven’t tried before. However, it’s unique flavor profile is one that definitely should be experienced. It’s tangy taste can add unique flavor notes to summer drinks, pies, and cakes. It’s certainly not the best source of all the nutrients you need, but does provide a bit of vitamin C and K, as well as potassium.
Beets are certainly a vegetable most people are on the fence about. The taste, to some, is just too earthy. That, mixed with a wet, flappy texture don’t make them the most appeal food on our list. But that aside, beets are actually a great source of nutrition – they’re a great source of phytonutrients called betalains, and they have even been shown to increase blood flow to the brain in older adults, which may help combat the progression of diseases like dementia.
Hit the Farmer’s Market for Seasonal Tastes
Next you to visit your local farmer’s market, be sure to pick up some of these seasonal veggies to add a bit of color and nutritional variety to your next meal. We also encourage you to talk to your farmers and ask what other great foods are in season. By shopping more in season you’ll not only taste new foods but also save money by buying what’s in abundance!