Choosing produce harvested at its peak is your sure bet for flavor and freshness.
In early May, enthusiasts scramble for the first handfuls of sweet Burlat cherries, but aficionados are happiest when mid-season varieties like Bing, Brooks, Rainier, and Utah Giants hit the stands. The dark-red, heart-shaped Lambert cherries are a treat for all when they arrive at the end of the all-too-short cherry season.
Cherries come straight from field to farmstand, since they are a fruit that has to remain on the tree to ripen before harvest. Picked too soon, they will lack that unforgettable cherry flavor. Choose sweet cherries that are plump, shiny, dry, and quite firm with fresh green stems still attached.
The summer squash parade begins this month. During peak season, look for slender green and golden zucchini, scallop squash (like pattypan), crookneck, bitter melon, and opo. All are ready to slice, dice, and sauté or to serve raw as a snack or grate into salads.
Snap! The sound of a fresh bean when you break the end off. Green snap beans such as Kentucky Wonder and Blue Lake remain some of the most popular varieties, but wide-podded Romanos or Italians, yellow wax, purple beans, haricots verts, and Chinese long beans are gaining ground in local fields.… Read More