Sarah Henning is a freelance blogger for the Lawrence Journal-World and lawrence.com. She writes the Eat Your Vegetables blog.
Sweet, sour and possibly the tartest fruit this side of a lemon, the kumquat is a bite-sized, seasonal winter citrus.
Ginger is a spicy root that is small but mighty — not just in size but in both flavor and health benefits.
Spaghetti squash is a magical vegetable, able to go from a hard-fleshed beast to a light pile of noodles in just under an hour. Plus 100 grams of spaghetti squash has just 31 calories. So, if you like warm pasta dishes as the weather gets cooler, try subbing in this squash and spending your pasta calories elsewhere.
Apple juice’s spicy cousin, this seasonal favorite is now available year-round thanks to its popularity. While it’s wonderful alone either hot or cold, cider is also a pleasant addition to both sweet and savory dishes, where it can impart an unmistakable hint of autumn.
Zucchini: Ubiquitous in the hotter months, this dark-green vegetable is the very definition of summer squash. Its neutral flavor allows it to be either the star or sidekick in almost any meal, and its moisture content can allow it to show up in the most unexpected of places.
Juicy and sweet, peaches are the dribble-down-your-chin favorite of summer. They work well in pretty much every course of an August dinner menu, adding warm-weather flavor to everything from salad to soup to entrees or dessert. You can even grill them!
When attending a wedding, it is normally customary to RSVP, choose an outfit, talk the hubby into a tie. But recently, my wedding prep became RSVP, choose an outfit, bake a pie. Actually, two pies.
Watermelon, juicy and sweet, can be regarded as the food mascot of summer for many Americans. Though available year-round, these melons begin to come into season in July and can be found locally through September.
Blueberries are available year round, and, like strawberries, these little beauties are typically a sign of summer. Juicy and sweet when fresh, they’re the perfect addition to pretty much anything at any meal.
Pungent, spicy, delicate and fresh, arugula is a “grown-up” ingredient if there ever were one. But it’s also delicious and versatile, perfect for pepping up almost any spring dish.