Eating Seasonally during the Summer
At Sunset Farm, we have the joy of growing food 365 days out of the year! Of all seasons, summertime produces more exotic vegetables and less varieties compared to Spring and Fall peak seasons. With a bit of creativity in the kitchen, summer veggies can be prepared in a multitude of ways that will help them remain exciting and new at each meal!
Check out some ways below that you can continue to enjoy our summer produce, as we wait for Fall veggies that will be seeded in just a couple of weeks:
- Okra – Try slicing length wise and baking or air frying for a non-slimy result – also great cooked with eggs or paired with a sticky rice
- Long Beans – These can be used in any traditional green bean recipe and are also great to cook and use as a veggie noodle or blanch and chop into a salad
- Squash – In addition to baking and sauteeing – try shredding this veggie into a breakfast hash and baked goods, or use a quick pickle recipe with your favorite spices for fresh eating
- Cucumbers – The best lettuce replacement for summer salads, and great in preserved foods like kimchi and pickles
Add a spark to your home by taking home our beautiful fresh flowers too! We have had a bumper crop of sunflowers this year, and plan to keep producing until we enter cooler months. These blooms are very dependent on longer daylight hours, as shown by their faces beaming toward the morning sun!
In Season : Patty Pan Squash, Zucchini, Korean Melon, Cucumbers, Okra, Long Beans, Basil, Peppers : Shishito, Green Bell, Sweet Bell, Jalapeno, and Flowers
