Posted by Sidra Forman on Thu, Sep 17, 2009
What's great about
September is that you can still enjoy all the summer's bounty—but now
you can use them in more fall-friendly dishes. For example, instead of
eating sweet corn right off the cob or tossing some into your salad,
you can use it to make a savory soup. Plus, you now have the chance to start experimenting with all
the options that will be appearing at farmers market this fall. Here
are some examples:
Apples
You'll start to see early varieties of apples now; usually the
gala is the first to make an appearance. Have one as a snack or pack
one in your child's lunch box.
Arugula
This delicate salad green, which ranges from extremely spicy to merely
flavorful, does not like the heat of summer. It's available until the
early spring, and then disappears in the warmer months. Mix it in with other greens or enjoy it
solo.
Pears
Like apples, early varieties
of pears start to arrive in the beginning of September. These freshly-picked
fruits are often sweet and juicy. Eat them on their own, or add them to
your salad.
Shallots
A member of the onion family, shoots offer an intense and sweet but not
overpowering taste. Try roasting them in their skin until tender. Then
peel and puree with some oil and vinegar to make a delicious salad
dressing. You can also use them to enhance the flavor of meat, poultry
and veggies.
Shell Beans
This
protein-packed pick is both delicious and versatile. You can use it as
the main part of your meal, or as a side to meat, fish or poultry.
Though it takes some time to clean and shell the beans, they do cook
quicker and taste much fresher than dried beans. (To cook, cover
shelled beans with water, bring to a simmer, then cook for about 8
minutes or until tender.) Look for tasty cranberry beans and white
beans.
For more healthy-eating advice, check out TheBestLife.com.