I look forward every year to summer. While I enjoy the many summer−related activities in our area, it is the bounty of fresh, locally−grown produce that I look forward to with the most anticipation.
When I'm in need of a break to clear my mind, I often take a short drive through the flood plain north of the city of St. Charles. This area is one of the most fertile and productive in the nation, and it is endlessly fascinating and relaxing to me to watch the cycle of planting, growth, and harvest that occurs every year. Living in a metro area where agriculture is still an important activity means that each summer locally-grown produce is readily available.
From the point of view of a balanced diet and nutrition, fruits and vegetables are important year-round. The USDA recommends five to seven servings a day. In the summer though, when fresh local produce is available, it is hard for me not to exceed that recommendation.
Fresh corn picked in the morning for sale is a true delight. Many of you reading this already know that a microwave can be corn−on−the−cob's best friend. Just husk it and rinse it and wrap it in a wet paper towel and give it a couple of minutes in the microwave. Butter is a natural complement to corn. If you are watching calories, then use one of the several brands of zero−calorie butter sprays. Even better when you have the time is corn roasted in the husk in a 450−degree oven. You simply pull back the husk part way, remove as much of the silk as you can reach, pull the husk back up and run water into the opening at the top and finally cover the tip with a bit of aluminum foil. Roast on the rack of the hot oven for 25 to 30 minutes and you will have the best corn−on−the−cob you ever tasted.
Summer is the time when grills and BBQ's get a real workout. Have you tried roasting or grilling various vegetables on the grill? Bell peppers, onions (big sweet onions or bunching onions), corn, mushrooms, eggplant, summer squash, and tomatoes all come off the grill full of flavor and nutrition. Coating them with a little extra virgin olive oil, salt, pepper, and maybe a touch of garlic powder enhance their natural flavor.
Roasting is not limited to the grill. All of these vegetables do well in a very hot (450 degree) oven on a big baking sheet with the same preparation.
Speaking of tomatoes, have you heard of "Heritage" or "Heirloom Tomatoes"? Even modern hybrid tomatoes taste wonderful when locally grown and harvested. However, Heirloom tomatoes take flavor to a whole new level. It is well−worth trying to find a source of them locally. They came in many varieties, and colors. They tend to have cracks in them, often are "ugly" in appearance but they explode with flavor and can almost be a meal in and of themselves. When they are available, I often slice several at a time and very lightly season them. Then I treat myself to a tomato feast.
For several years I have made it a point to search out different varieties of sweet bell peppers. They come in green, red, yellow, and orange and I have occasionally found purple bell peppers. I either grill them or eat them raw. Some varieties are so sweet it is almost like eating candy.
Don't forget the cucumbers, green beans and, early in the season, peas. Okra is also a personal favorite of mine.
Apples and peaches are very common in our area when the weather has cooperated as are strawberries, raspberries, and blackberries. Watermelon, cantaloupe, muskmelon, and other varieties of melon are grown locally and are a refreshing summer treat.
I could go on, but you get the point. The Internet is full of recipes for preparing produce (yes, even okra). I hope you take the time to search out sources of this summer bounty in your locality. Eat in good health… and in good taste!