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There isn't a better time of year to do this than right now. Local farmer's markets have an amazing selection of fresh fruits and vegetables, most organically grown, to choose from. I feel giddy the minute I enter the farmer's market; the colors are amazing! I'm almost overwhelmed, and I always wish I had more money and more space in my refrigerator so I wouldn't have to restrain myself ; )
Crave a meal that's bursting with satisfying flavor yet easy to cook and light in calories? The just-picked vegetables and fruit deliver maximum nutrients and taste—and by pairing them with lean meat, chicken and seafood, you'll also stay full for hours. Most markets are at their peak in September, as bins overflow with end-of-summer crops such as tomatoes and early fall offerings, including winter squash. This is my favorite time of year to cook!
Best picks
What's freshest at the market right now
There are more than 4,500 farmers' markets nationwide; go to LocalHarvest.org to find one near you. Take your time while you shop—walk around to all the booths to compare goods and prices, and ask farmers for prep ideas, too. Depending on where you live, current in-season finds include...
Apples
Core, chop, sprinkle with sugar and cinnamon and bake at 350˚ for 20 to 30 minutes for a healthy dessert. Or eat raw for a filling, fibery snack.
Beets
Boil, peel and add to salads for a sweet hit of folate. Or dress boiled, peeled slices with olive oil, vinegar, salt and pepper; top with goat cheese.
Bell peppers (the more vivid the color, the higher the nutrients, so don't limit yourself to the old standby green peppers)
Slice and toss with olive oil, salt and pepper; grill, turning occasionally, until soft, about 15 minutes. Use in salads, burgers and burritos, or as a side.
Brussels sprouts
Halve and toss with olive oil, salt and pepper; roast at 450˚ until crispy, about 40 minutes. This method mellows any bitterness.
Corn
Shuck and drop in boiling water; turn off heat and allow to cook 5 minutes. Toss cobs on a hot skillet for 5 minutes; season with chili powder. They can also be grilled. Baste with a little olive oil, lime zest and cumin.
Kale
Make a tasty side in no time! Tear off leaves and boil 2 minutes. Drain thoroughly, chop roughly and toss with dark toasted sesame oil and a dash of soy sauce.
Leeks
Add to soups for a dose of bone-beneficial vitamin K. Or steam and drizzle with vinaigrette for an appetizer.
Strawberries Blend with skim milk for a smoothie.
Swiss chard
At only 7 calories per cup raw, this leafy veggie is delicious in stir-fries. Or sauté in olive oil and marinara to top whole-wheat pasta.
Turnip
This root veggie is slightly sweet and a nice balance to beef or chicken. Simply boil, mash and season with salt, pepper and nutmeg for an alternative to mashed potatoes.
Watermelon
Mix 1 cup of small chunks with 2 tbsp lowfat feta and a dash of black pepper for a refreshing starter salad.
Bon Appetite!!
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