Spring and Summer Harvest

As the weather warms, Khalil highlights some of the season's fruits and vegetables that he's most excited about and explains why eating locally is good for everyone.

During the spring and summer months, as farmers' markets and grocery stores swell with abundant varieties of fresh produce, I can't help but feel inspired and excited about all of the culinary possibilities. It's a time for restaurants to shake up their menus and go a little crazy and for food to get a bit more casual, as we come to rely on dishes that require little or no cooking. During this time of year, I can't help but walk through the markets grinning from ear to ear, knowing that the possibilities are limitless.
Rhubarb:  My grandma has been making pies with this supertart vegetable for as long as I can remember, but these days rhubarb has become a staple of some big-time chefs, popping up on fancy restaurant menus across the country. Indigenous to Asia, rhubarb was first used for medicinal purposes. Yet, when cooked with sugar, its stalks release a delicious crimson red juice that makes it great for desserts and pastries. I am so glad that rhubarb is finally getting the recognition it deserves.

Asparagus:  L-O-V-E asparagus! It is definitely my springtime go-to vegetable whenever I am in a hurry and need a simple side dish. Asparagus needs very little preparation--salt, pepper, olive oil, a quick roast, and it's ready. Oddly enough, it is a member of the lily family and is truly a superfood--it's rich in folic acid, potassium, fiber, and vitamins B6, A, and C. Look for fresh spears that are large in diameter as they will be more tender.

Swiss chard:  Of all the greens--spinach, mustard, and collard--Swiss chard is my favorite. Like spinach or beet greens, Swiss chard has a slightly bitter flavor that mellows when you cook it. It's a great addition to soups or pastas, but is completely delicious on its own, simply sautéed with a little onion and butter. Golden raisins make an excellent addition as well. Swiss chard is another turbo-charged vegetable high in vitamins K, A, C, and E, along with magnesium, potassium, and iron. A diet rich in Swiss chard may even reduce chances of colon cancer.

Baby carrots: Don't be confused; the baby carrots I am referring to are not those bags of mini carrots, which are just larger carrots cut down into "baby" size. True baby carrots are harvested from the ground before they reach full maturity, which makes them sweet and very tender. I keep it simple with baby carrots. My favorite preparation is a quick sauté in butter with a just a little salt and pepper.

Fennel:  Considered a weed in many countries, fennel is one of the main ingredients in the production of absinthe (you know--the crazy green alcohol from Moulin Rouge that causes Kylie Minogue to hallucinate). Infamous associations aside, fennel is also one of my favorite springtime vegetables, though it's technically an herb. Best known for its mild anise flavor, similar to licorice, its bulb, foliage, seeds, and pollen are all edible. The bulb is delicious simply roasted, braised in stews, or thinly sliced in fresh salads.

Now you might be thinking, "Hey, I can get all of these fruits and vegetables year round!" Well, yes, that is true. With our global economy and extended growing seasons in California and South America, you can purchase asparagus or strawberries in December, but not without consequences. Eating seasonally actually means eating locally, which is good for our planet. Produce purchased out of season has traveled farther and longer meaning that it is not superfresh (and thus much less nutritious), plus more energy and gasoline have been used to bring it to you. The reasons to eat seasonally and locally are endless--more variety, better for the local economy, supports responsible land development--but the main reason? It tastes better!

To find a farmer's market in your area log on to Local Harvest, America's number one Website devoted to local and organic foods.