There is no better time to amp up your fruit intake than during the summer months. June, July and August offer us the best-tasting and widest variety of fruits, so go find a farmers’ market, or a conventional market with good produce, and start shopping. And remember, the wider variety of colors that you can include in your diet, the better. I’ve color-coded the fruits for you to make it easier to eat a rainbow each day!
I know it might sound obnoxious at first and that I sound a little like Martha Stewart with that headline, but I like the idea of raising gourmet kids. By “gourmet,” I don’t mean kids who demand white tablecloths and truffle oil. What I mean is simply someone with an appreciation of good food. Here’s how Webster’s defines it:
This weekend we made our annual pilgrimage to the country to visit an apple house and a pumpkin patch. Our car was a good 40 pounds heavier on the way home, loaded down with an enormous bag of apples and a wheelbarrow full of pumpkins and squash. Ordinarily, I’d feel overwhelmed with having such a bounty in my kitchen (it’s always a challenge just to use up all of my Community Supported Agriculture share for the week before it goes bad), but the beauty of many fall vegetables is that they last for awhile — Mother Nature’s way of helping us stretch that last harvest through the cold winter months, I suppose.
If you already miss the plump tomatoes, bright cherries and armloads of fresh herbs that filled the farmers’ markets this summer, don’t worry. With fall’s cool weather comes a whole new crop of fruits and vegetables to try. In particular, I love the variety of fresh apples, and I adore roasted squash and root vegetables — so easy and comforting.
As much as I love wintry comfort foods like pot pies and stew, I can’t help but be happy in the warmer months when I see watermelon, zucchini, tomatoes (organic, non-tainted ones, natch) and other summer produce come into season.
Soft-skinned summer squash have an edible rind and a sweet, mild taste that is perfectly accentuated with a little butter. Look for them at your local farmers’ market. If you can’t find summer squash, substitute green or yellow zucchini.
1 tablespoon butter, plus more to taste
3 small summer squash, such as yellow crookneck, diced
Kernels from 2 ears of corn
Salt and pepper to taste
2 tablespoons chopped fresh parsley