Warm weather has finally arrived, and eating fresh and local is an exciting part of the season. Whether youβre planting your own backyard garden (itβs not too late) or searching out a neighborhood farmerβs market, here are some tips from grower Brittney Rooney, who runs Beaverland Farms in northwest Detroit with her partner Kieran Neal, on what summer produce is flourishing locally and how to enjoy it.
Eggplant
Itβs glossy, vibrant, and appealing to bring home, but what to do with it next? Rooney grows an Orient Express Long variety thatβs super creamy and a cinch to cook. She cuts it into noodle shapes served with tomato sauce and mushrooms, or she tosses it into a stir-fry. The key for flavorful eggplant, Rooney says, is salting the vegetable to remove excess water. Salted pieces should be left in a colander or on a towel for 30 minutes before cooking.
Turnips
Often mistaken for a fall crop, turnips grow year-round in Detroit. This savory-sweet friend of the radish can be sliced over summer salads or dipped into garlicky hummus. Rooney plants a Japanese variety called a Hakurei thatβs sweet and crunchy. βI sometimes tell people, βprepare yourself to bite into an apple,ββ she says, βbecause thatβs much closer to what this tastes like.β Cutting off a turnipβs greens and storing those separately will give the root and its foliage longer life.
Berries
Berries start in June here, and you can pick your way through the season. Making room in the yard for one or two raspberry plants is a great choice for new gardeners, says Rooney. If pruned, they wonβt take up much space, and their fresh flavor is hard to beat. Strawberry plants also flower in the summer. Itβs best to collect berries in the morning shade, Rooney says, as the cool weather will hold their form. Whether youβre bringing them in from the yard or the market, store berries in the fridge and only rinse them when ready to eat.
Greens
Greens pack a vitamin punch, and Rooneyβs favorite variety is rainbow chard. With its spectrum of deep color that holds even after sautΓ©ing, rainbow chard greens can be a gorgeous dish. Donβt toss those crunchy stems, Rooney says. Cook them alone for a few minutes before adding leaves to the pan. As for salads, Rooney recommends wild greens. On her farm, she picks lambs quarters, dandelion, French sorrel, and chive blossoms. Edible weeds and flower mixes can often be found at farmerβs markets. Cooling all greens in water and air-drying them well makes them last longer.
Tomatoes
Tomatoes are at their peak in Detroit from late July into September, but they can show up earlier if started in a greenhouse. Yellow and orange varieties will generally taste sweeter than red. While there are endless local options to choose from, Rooney says the cherry tomato is perfect for snacking, salads, and sauces. For in-season vegetables, like a tomato, Rooney recommends first seasoning with no more than a light salt and pepper. βSee what it tastes like,β she says. βI think people are often surprised at how much flavor vegetables have just completely on their own.β
Related: Local Flavor: Tofu Breakfast Tacos to Jumpstart Your DayΜύ
Μύ
|
| Μύ |
|
