(NEW YORK) — Summer is upon us, which means it’s time to hit your local farmers market for the freshest seasonal ingredients.
seasonal food not only tastes amazing, but it helps build a sustainable food system, supports local farmers and enhances recipes because you’re using layers of flavors have been picked at their peak.
Summer is synonymous with an abundance of fresh veggies that are perfect to toss on a hot grill or swap some peaches for something sweet.
New York City-based pastry chef Jessica Weiss of Marta, Maialino and Caffe Marchio finds much of her inspiration for desserts, pastries and bread from the produce offered at the Union Square Greenmarket.
GrowNYC, the educational and environmental program behind the Greenmarket, said their network of farmers ensures access to the freshest, healthiest local food and “just-picked” produce.
“The advantages of eating seasonal and locally sourced produce are huge,” a spokesperson for GrowNYC told ABC News. “First off, your food is grown close to where you live, so it doesn’t have to travel long distances to get to your table or picnic basket. It’s fresh and delicious, and not distressed from a cross-country trip. This lack of travel – and related greenhouse gas emissions — is immensely important to environmental sustainability.”
“Another perk of eating local food is that it helps keep regional farmers on their land so that land doesn’t end up being sold for development. It’s a win-win,” they said.
Here’s a full list of what’s in season during the peak summer months:
Arugula (June, July, August)
Beets, beet greens (June, July, August)
Blueberries (July, August)
Broccoli (June, July, August)
Cabbage (June, July, August)
Chard (June, July, August)
Cherries (June, July)
Chili peppers (June, July, August)
Chives (June, July, August)
Currants (June, July, August)
Garlic, garlic scapes (June, July)
Green onions (June, July, August)
Herbs (basil, cilantro, mint, oregano, parsley, rosemary, sage, sorrel)
Kohlrabi (June, July)
Lettuce (June, July, August)
Melons (July, August)
Mesclun (June, July, August)
Peas (July, August)
Radishes (June, July, August)
Rhubarb (June, July)
Scallions (June, July, August)
Spinach (June, July, August)
Strawberries (June, July)
Summer squash (June, July, August)
Tomatoes (July, August)
Turnip greens (June, July, August)
Watercress (June, July)
Zucchini (June, July, August)
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