Great Meals Using In-Season Fruits And Vegetables

You don’t have to pay a fortune to eat healthy, especially when you purchase fruits and vegetables that are in season or grow them yourself. It’s easy to plan great meals using in-season fruits and vegetables grown in Marlton NJ when you know exactly what they are. You don’t have to scan the sale items to find what to cook for dinner trying to balance healthy food with price. While winter may not seem like growing season, there are some great buys thanks to old fashioned and newer ways of extending the growing season. Cabbage and the superfood beets are often considered a good vegetable for an inexpensive winter dish.

Spring into spring with asparagus.

Yes, spring is one of my favorite times. It means winter is past and every day the sun shines a little longer. It also means that asparagus season is here and it’s time to make my famous garlic shrimp and asparagus kebob on the grill. You need to shred a large clove of garlic, salt, deveined shrimp with tails removed, asparagus, 1 tablespoon each, red wine vinegar & extra virgin olive oil, lemon pepper and herbs. I’m fond of lemon thyme or chives, but dried dill is good too. Whisk all the ingredients together except the shrimp and asparagus and divide it into two plastic bags. Put the shrimp in one, the asparagus in the other and marinade for a half hour. You’re ready to put them on a skewer and grill until shrimp are pink, about five minute, turning at about two or three minutes. Make a salad of fresh spring greens or baby spinach and your meal is ready.

Summer leaves you with unlimited choices of fresh fruits and vegetables.

It’s tomato season, my favorite. I love to use the abundance of my few tomato plants to supplement every meal. By the middle of the season, sliced fresh tomatoes have made their appearance way too many times at the table and its time to get creative. I’ve tried a variety of salads from BLT salad to Greek tomato salad. I’ve used them in lasagna to substitute for sauce. The options are unlimited. Speaking of lasagna, there’s nothing better, in my estimation than eggplant lasagna. The eggplant slices substitute for lasagna noodles, not only adding extra nutrition, but cutting calories substantially.

Fall has an abundance of fresh vegetables that keep well into the winter.

Cabbage, carrots, sweet potatoes and kale are the first vegetables that come to mind when I think of fall. These veggies will keep well into the winter. In fact, some kale plants are alive even when the snow is falling, but those are mostly ornamental kale, which can be eaten when prepared properly, but aren’t as good as the kale specifically for the table. Kale can be turned into kale chips, which is a far healthier snack than anything you’d find in the grocery. Just take out the woody vein, tear into bitesize pieces and bake on a parchment lined cookie sheet at 350 for ten to fifteen minutes.

  • My favorite winter dish using beets is simply steaming them with the stems trimmed and without peeling them. When they’re completely steamed, which will vary based on their size, rinse them off and the skins come off easily.
  • If you have an abundance of basil, it’s not a problem, mix leaves in with your salad for additional flavor.
  • If you grow fennel for the seed or for the lovely display in your garden, don’t forget to use the root in the fall. It bakes up into a delicious dish that has a slight licorice flavor.
  • If you can chop you can make this salad with chunks of tomato, avocado, red onion, red and/or green peppers, and one of my favorite herbs, cilantro. The only dressing you need is easy, squeeze the juice of a fresh lime over it.

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