Summer Squash:
Summer
squash is a very fast growing vegetable; once it starts, one plant can produce
a lot of squash. It is about 94 percent
and very low in calories; it is a great source of vitamin A and C as well as
potassium and calcium. It is easily digested;
nourishing and can replace lost fluids; which is perfect for the middle of
summer when you are losing a lot of fluids.
Beets:
Very high in vitamins A and
C as well as the carotenes. Beet greens
contain a lot of iron and calcium; so don’t forget to eat the greens as
well. They will retain integrity for up
to three months if stored in optimum conditions; however the greens will diminish
quickly. The greens can be cut and
wrapped in a damp paper towel and stored in the fridge. Store the beet root in a plastic bag in the
fridge.
Onions
The
pungency of an onion reflects the amount of sulfer in the soil when the onion
was grown. The onion can have a very
strong flavor when eaten raw but is much sweeter when cooked. It adds a ton of flavor to any dish and is
used a lot in all sort of cuisines. Bulb onions will store for several months
in a cool dry place.
Tomatoes
The
word tomato derives from the ancient Mayan word “xtomatl”. Tomatoes which are native to Peru were not
introduced to Europe until the 16th century. The tomato is now widely used across the
world. You should enjoy the tomatoes
while they are in season; they are very cold sensitive and will be done growing
by fall.
Cucumbers
First cultivated in India over 3,000 years age and even Iceland grows cucumbers. They are surprisingly rich in vitamin E and about 95 percent water. They are enjoyed raw in salads or dips as well as pickled. They came in hundreds of varieties and colors but all should be stored in the fridge.
They are native to South and Central America; following Columbus’s voyage they quickly spread through Europe. Capsaicin is the chemical that gives peppers the heat; they range from habenaro which are really hot to bell peppers which have almost no heat at all. Peppers are nutritionally significant; they contain vitamins A, C, and E. Peppers can be enjoyed raw, cooked and are easily preserved by drying.
Oriole Apples
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