It may not technically be summer according to the calendar, but I think we’re all ready to kick off the season. When it comes to food, you really can’t beat whatever is locally in season. That’s how you get the best quality and the best prices. Plus, it’s really fun to get creative in the kitchen (restaurant or home) utilizing the season’s bounty. At M&D, our menu changes seasonally to highlight this exact fact. Today, I’m going to help you do the same.
Summer in the Hudson Valley
So what’s in season during the summer months near home?
A lot!
- Beets
- Cabbage
- Corn
- Tomatoes
- Zucchini
- Turnips
- Peaches
- Strawberries
- Watermelon
This list doesn’t cover it all, but is a solid start and offers tons of ideas for your kitchen.
Our last post covers a few ideas that include watermelon, corn, and peaches on the grill. Check it out if you haven’t already! But I’ve got a few more tricks up my sleeve as well.
Beets: This is one of those vegetables that people either love, or love to hate. But if you give them a chance and try them in a few different ways, you may surprise yourself. I personally LOVE roasted beets as an addition to a salad, especially if you include goat cheese and pistachios too. With a warm vinaigrette? A total knock out. But picked beets are also a great snack and will have a completely different flavor than roasted beets. Try adding pickled beets to a wrap or grain bowl for some added color, depth of flavor, and (here is the nutritionist in me talking), a TON of amazing nutrients and healthy gut bacteria.
Cabbage: Another hit or miss veggie that doesn’t get enough credit. A simple cabbage slaw can take a burger from good to great and add incredible texture to a dish. I also really love cabbage “steaks” for something a bit out of the box. I’ve made this recipe a few times and have always enjoyed it. It’s a fun way to up your vegetable intake without feeling bored.
Tomatoes: This one is usually pretty straight forward, right? Sliced on a sandwich, tossed in a salad, paired with some great mozzarella and salt and pepper. But you can also make your own pasta sauce (don’t forget to freeze some for future use!). Last summer, my mom took her first crack and canning her homemade sauce and it turned out great! I also really love making shakshuka. I used to “cheat” and buy it from the frozen section at Trader Joes until I was introduced to Souper Cubes. Now I follow Michelle’s recipe and it’s MUCH better. Plus, this freezes really well too and serves as the perfect weeknight meal when you don’t feel like cooking.
Turnips: I’ll be honest. Up until a few years ago, I don’t think I ever even thought about a turnip. But now, I am truly obsessed. I love roasting them the same way I roast potatoes. I also enjoy slicing them into “fries” and cooking them in the air fryer with lots of spices and some Parmesan. Again, just a fun way to incorporate some more vegetables onto your plates.
I know I didn’t go over the entire list – but hopefully you get my point here. There are so many beautiful and delicious ways to enjoy local produce. Let’s support our community and our bellies with all that Hudson Valley has to offer this summer.
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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