As the warm sunshine of summer blankets the region, it’s time to savor the abundance of delicious and nutritious produce as it comes into season. From vibrant leafy greens to crisp and colorful vegetables, nature’s bounty offers a multitude of flavors to tantalize our taste buds. In this post, we will explore some of the delightful produce that shines during this season from what Matt of MY Farm tells us he’s harvesting for the week, including dill, basil, leeks, cabbage, kohlrabi, broccoli, cauliflower, summer squash/zucchini, beets, green beans, and cucumbers. We will also highlight the nutritional benefits of these gems and provide tips on how to store them for maximum freshness.

1. Dill: Aromatic and refreshing, dill adds a burst of flavor to dishes. It is rich in antioxidants and essential oils that have been associated with anti-inflammatory and digestive health benefits. Store dill in the refrigerator, wrapped in a damp paper towel, to retain its freshness for up to a week.
2. Basil: Known as the “king of herbs,” basil offers a delightful aroma and a touch of sweetness. It is a good source of vitamin K, vitamin A, and iron. To store basil, trim the stems and place them in a glass of water on your kitchen counter, like a bouquet of flowers. This will keep the leaves fresh for a few days.
3. Leeks: With their mild onion-like flavor, leeks are a versatile addition to various dishes. They are packed with fiber, vitamins A and K, and folate. Store leeks in a loosely wrapped plastic bag in the refrigerator’s crisper drawer for up to two weeks.
4. Cabbage: Crunchy and nutritious, cabbage comes in various colors and adds a delightful crunch to salads, slaws, and stir-fries. It is a great source of vitamins C and K and provides fiber and antioxidants. Cabbage can be stored in the refrigerator, wrapped in plastic, for up to two weeks.
5. Kohlrabi: Kohlrabi, with its unique shape and mild taste, is a member of the cabbage family. It offers a good dose of vitamin C, fiber, and potassium. Remove the leaves, store them separately, and keep the bulbs in a plastic bag in the refrigerator for up to a week.
6. Broccoli and Cauliflower: These cruciferous vegetables are nutritional powerhouses. Broccoli is rich in vitamins C and K, while cauliflower provides an excellent source of vitamin C and dietary fiber. To keep them fresh, store them in a loosely closed plastic bag in the refrigerator for up to a week.
7. Summer Squash/Zucchini: Versatile and tender, summer squash and zucchini are low in calories and high in vitamins A and C. Store them in the refrigerator, unwashed and wrapped in a plastic bag, for up to a week.
8. Beets: Sweet and earthy, beets are packed with essential nutrients like folate, manganese, and potassium. To maintain their freshness, cut off the leaves, store them separately, and keep the beets in a plastic bag in the refrigerator for up to two weeks.
9. Green Beans: Crunchy and vibrant, green beans are a fantastic source of vitamins A, C, and K. Store them in a breathable bag in the refrigerator’s crisper drawer for up to a week.
10. Cucumbers: Cool and hydrating, cucumbers are an excellent addition to salads and refreshing beverages. They are low in calories and provide hydration, along with vitamins K and C. Store them in the refrigerator, unwashed and wrapped in a plastic bag, for up to a week.

Embrace the flavors of the season by incorporating these fresh and nutritious produce items into your meals. From the aromatic dill to the refreshing cucumbers, each ingredient brings its unique qualities and benefits. Remember to store them properly to preserve their freshness and extend their shelf life. Enjoy the bounty of the season and savor the delicious tastes of summer! We can’t wait to see you at the market Tuesday! Remember our outdoor market season runs May through October 4-7 PM right by the Historic Train Depot at 301 W Whitewater Street.

Note: Nutritional information provided is approximate and may vary depending on factors such as growing conditions and cooking methods.