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America’s Healthy
Cooking Teacher

Eating with the Seasons Part 5 of 5

Just to take us back to the dreamy, leisurely days of summer...yum!

Summer

Now we’re talking. Summer. It’s my season. Sure, I love Christmas and all that goes along with the festivities, I love the delicacy of spring. I love the freshness of autumn and the crisp chill in the air. I love roasted squash and pumpkin pie. But give me a pair of strappy sandals and a sundress, corn on the cob and a fresh salad, and I am in heaven. Hot sun, fresh foods, light cooking, and time outdoors are all signatures of the season, and Mother Nature has provided us with the perfect foods to keep us cool as –well--cucumbers.

 

I could spend hours picking berries and tomatoes. I love the moisture I get from summer squash. I love standing over a hot grill, veggie burgers and delicately seasoned veggies sizzling over the fire. Serve them up with a crisp cold salad, lettuce and basil leaves fresh from my garden, and all is right in my world.

 

Eating the foods of hot summer ensure that our circulation stays stimulated, keeping our bodies cool and energized, because in Chinese medicine, we say that our hearts and circulatory systems are enlivened and vitalized at this time of year.

 

One caution: buy only organic corn as most of our commercial corn has been genetically modified and is an environmental nightmare waiting to happen. Sorry to rain on your corn- on- the- cob parade, but reality is what it is and I think we need to send a loud message to growers that we will not support and eat genetically modified corn.

 

Summer beauties include:

Basil

Blackberries

Blueberries

Cherries

Collard greens

Corn

Cucumbers

Figs

Garlic

Lettuce

Melons

Mint

Mustard greens

Nectarines

Peaches

Peppers

Plums

Radicchio

Raspberries

Tomatoes

Yellow squash

Zucchini

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