Summer has arrived – along with warm weather, swimming, and pesky insect pests. One of the hallmarks of the season is the opening of farmers’ markets and roadside stands throughout our region.

Farmers markets announce the arrival of fresh, seasonal, local produce – a promise of summer cuisine. During the winter, we’re limited to vegetables we can buy in the store or garden veggies we’ve stored for winter use.

But in the summer, fresh, local produce is plentiful. It’s everywhere! Whether you grow it yourself, buy it at a roadside stand, or shop at one of our local farmers’ markets, you can enjoy the season’s most succulent foods.

Right now summer means fresh tastes – just-picked lettuce and spinach, asparagus and rhubarb, herbs, leafy braising greens and other seasonal vegetables. In a few weeks, it will mean fresh sweetcorn, tomatoes, peppers, cucumbers and zucchini. In fall, root crops like sweet beets, winter squashes, apples and other fall fruit reign.

Whatever the season, locally grown fruits and veggies picked at their peak of ripeness are far tastier and more wholesome than those that have traveled cross-continent in refrigerated trucks to the supermarket’s “fresh produce” aisle.

Plan your week’s menu around seasonal, local produce. Rhubarb, asparagus, herbs and greens predominate now. There are many varieties of lettuce, salad mix, spinach, arugula, beet greens, and herbs like oregano, mint, chives and tarragon. Tender scallions and tasty radishes go well in salads of spring greens.

Buying at the farmer’s market connects us to our community. It is a great pace to meet friends while you shop. By talking to local growers, you can taste before you buy and ask questions about products you’re not familiar with. Buying local supports our region’s economy, and saves resources such as gasoline used for trucking.

—

Braised Garlicky Greens with Beans and Ham

Braised greens make simple, light fare for busy summer days. Both greens and garlic have heart-healthy, immune boosting properties.

—

Ingredients:

1 Tablespoon olive oil

2 cloves garlic

1 pound fresh summer greens (about 8 cups, shredded)

(such as radish tops, beet greens, kale spinach and lettuce)

2 Tablespoons apple juice

2 Tablespoons wine

1/4 cup chicken or vegetable broth

1 can butter beans, drained

1 cup finely diced cooked ham

salt and freshly grated black pepper, to taste

1 Tablespoon garlic wine vinegar

2 Tablespoons freshly grated Parmesan cheese

1 lemon, cut into wedges

—

Directions:

Prepare the greens by washing thoroughly in several changes of water, and chopping coarsely. Keep separated, since some take longer to cook than others. There is no need to dry them off, as the water will evaporate during cooking.

Heat oil in large skillet. Peel and crush the garlic, add to the skillet, and cook about one minute. Stir in the kale, if using; it takes the longest to cook. Cover and cook about 7 minutes. Add the beet greens, if using, stir to coat with garlic and oil, moisten with a little of the broth and apple juice, and cook five minutes more. Now add the more tender greens like radish tops, spinach, and lettuce, along with the wine and the remaining apple juice and broth. Stir. Cover and cook about five or ten minutes, testing the greens for desired doneness. Stir in the beans and ham, season to taste, sprinkle with vinegar and cheese and cook another three or four minutes to heat through and blend the flavors. Dress with lemon wedges and additional Parmesan, if desired. Serve with fresh crusty bread and a light fruit dessert. Serves 4.

—

June Days Market Salad

Ingredients:

2 cups shredded lettuce

2 cups fresh baby spinach

1 cup beet greens

2 scallions

6 radishes

1/2 teaspoon salt (or to taste)

1 Tablespoon sour cream

3 Tablespoons plain yogurt

2 eggs, hardboiled and grated

1/2 cup finely chopped cooked ham (optional)

—

Directions:

Wash greens thoroughly in several changes of water. Cut off the root ends of the scallions and radishes; remove the radish greens and reserve for another dish. Slice radishes and scallions thinly. Hard boil the egg, peel, and grate or dice finely. Finely chop the ham.

In salad bowl, combine lettuce, spinach, beet greens, scallions radishes. Sprinkle lightly with salt. In small bowl, combine sour cream, yogurt, and milk; blend well with a fork and fold into the greens. Stir in eggs and ham.

—

Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be reached at www.wordsaremyworld.com or on Facebook as Author Yvona Fast.