6 Late Summer Vegetables to Buy Before Fall
September 7, 2011
•Le Cordon Bleu
•Boston
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Boston: 6 Late Summer Vegetables to Buy Before Fall
While you might think that early summer is the best time to hit up your local produce stand or farmers market, many Massachusetts culinary schools wait until the end of the season, when some of the healthiest and tastiest vegetables are available, to pick out their produce. One of the best ways to embrace the culinary arts before you settle into autumn this year is to keep an eye out for these 5 best of late summers harvest.
Celery
Celery is perhaps one of the most underrated of the late summer vegetables. Celery is not only great for snacking with peanut butter or cream cheese but it can be roasted, cooked into soups and chopped into salads and while this vegetable is extremely low in calories it is very high in nutrients. Celery is rich in vitamins A, B and C as well as being a good source of magnesium, potassium, sodium, calcium and iron. Celery helps aid in digestion, lower blood pressure, improves kidney and liver function and is a good source of dietary fiber.
Cucumber
Cucumbers are a great addition to any late summer table. Their cool and refreshing taste makes them a great addition to salads but they can also be used as a cracker substitute for hummus and dips or added to water instead of lemon. Cucumber is rich in certain B and C vitamins as well as calcium, iron, magnesium and sodium and can aid in digestion, stabilize blood sugar, regulate blood pressure and aid in circulation.
Corn
A BBQ favorite the country over, corn is the perfect thing to throw on the grill at a late summer cookout and leftovers are a great addition to soups, salsas and salads. Corn is a good source of fiber as well as vitamins A, B and C and is rich in potassium, magnesium, iron and zinc.
Tomatoes
While technically a fruit, tomatoes are still used as a vegetable and are one of the best things to buy at a late summer market. They come in a variety of shapes, sizes and colors but all are great to use in salads, salsas, sandwiches or for making your own soups and sauces. They are a good source of lycopine and vitamin C and can aid in digestion and the removal of toxins from the body. Their taste and versatility make them a favorite of Massachusetts culinary schools.
Yellow Squash
Squash can be added raw to salads or cooked on a grill, it is also a colorful addition to soups and stir fries. Like tomatoes, squash is technically a fruit but it is most often prepared as a vegetable. Squash is a rich source of vitamin A and helps relieve inflammation, aids in digestion and can reduce your risk of high blood pressure, cancer and stroke.
Late summer is a great time to break out the BBQ or explore a local farmers market the beauty of the weather is matched only by the plenty of its bounty. If you love the culinary arts, be sure to take full advantage of this season.
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
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