Farmer's Market Favorites
Nothing says summer like juicy peaches, ripe tomatoes, or fresh basil. Seasonal produce from your local farmers market or backyard garden has a taste, smell, and uniqueness that gives recipes a flavor that's hard to match. Here's the season's bounty of produce options and ways to use in your home-cooked meals.
Editor's note: For more seasonal produce tips and recipes, purchase the Southern Living Farmers Market Cookbook.
Select: Select plump, well-colored berries with hulls detached. If hulls are still intact, the berries were picked too early.
Store: Fresh blackberries are best stored in the refrigerator for up to a week. Choose a wide, shallow bowl to store berries, and cover with plastic wrap to keep them from drying out.
Select: Pick plump, juicy berries with blooms that have no trace of mold or discoloration. Look for firm, uniformly sized berries with deep color and no hulls or stems.
Store: If eating blueberries within 24 hours of picking, store them at room temperature; otherwise, keep them refrigerated in a moisture-proof container up to 3 days.
Select: Choose cherries with firm, smooth, unblemished skins with stems still attached.
Store: Fresh cherries should be eaten as soon as possible; they can be covered and refrigerated up to 4 days. After opening canned cherries, store them in an airtight container in the refrigerator up to a week. Maraschino cherries last up to 6 months in the refrigerator.
Cook: Fresh Cherry Pie
Select: A fresh husk is the number one thing to look for. Deep brown silk tips or ends mean it's ripe, but the whole silk shouldn't be dried up. Open the tip of the husk to see if the kernels are all the way to the end of the ear; kernels should be plump and milky when pinched.
Store: The sugars in corn begin to turn to starch as soon as it's harvested, so plan to eat it as soon as possible. You can store it in its husk in the refrigerator up to a day.
Select: Fresh, ripe honeydews should have a soft, velvety texture and be heavy for their size.
Store: Ripe honeydews will keep up to 5 days in the refrigerator or in a cool, dark place. Seal in plastic wrap or an airtight container; they readily absorb odors and flavors of other foods.
Select: When choosing fresh lavender, look for herbs that show no signs of wilting.
Store: Treat fresh herbs like a bouquet of flowers. Douse the leaves with cool water, and wrap the stems in a damp paper towel. Place the towel-wrapped herbs in a zip-top plastic bag, remove as much air as possible from the bag, and refrigerate up to a week.
Select: When choosing fresh lemon balm, look for leaves that show no signs of wilting.
Store: Douse with cool water, and wrap the stems in a damp paper towel. Place herbs in a zip-top plastic bag, remove as much air as possible from the bag, and refrigerate up to a week.
Cook: Lemon Balm Simple Syrup
Select: Nectarines should be plump, rich in color, and have a softening along the seam.
Store: Speed the nectarines ripening by placing them in a paper bag for several days at room temperature. Once ripened, store nectarines in the refrigerator, and use within 2 or 3 days.
Select: Choose fresh oregano that is vibrant green in color with firm stems. They should be free from dark spots or yellowing.
Store: Keep fresh oregano in the refrigerator wrapped in a slightly damp paper towel. You can also freeze oregano, either whole or chopped, in airtight containers.
Cook: Fresh Herb Mayonnaise
Select: Look for peaches that are firm with a taut, unblemished skin and no signs of bruising or wrinkles. If you smell peaches when you walk up to the stand, you know they are ripe.
Store: Ripen peaches at room temperature. If ripe, put them in the refrigerator; they'll keep for a few days.
Select: Smell them – a good tomato should smell like a tomato, especially at the stem end.
Store: Place tomatoes at room temperature in a single layer, shoulder side up, and out of direct sunlight. To store ripe tomatoes for any extended period, keep them between 55º and 65º.
Cook: Risotto-Stuffed Tomatoes