Nutrition Tip of the Week: Early Summer Vegetables in Season

Summer is a busy time for everyone, but especially for farmers and gardeners! So many things are growing, and there are more fruits and veggies ready to eat every day. The cooler weather veggies, and the fast-growing veggies are ready first like asparagus, broad beans, broccoli, spring cabbage, kohlrabi, lettuce, salad onions, peas, early potatoes, radishes, spinach, and chard. Have you tried all of them yet? They add good color, flavor, and lots of vitamins, minerals, and fiber to any meal.

There are a lot of ways to cook these early season veggies too! You can grill asparagus, broccoli, kohlrabi, and even lettuce! Potatoes are tasty when roasted, or cooked in a light soup with early peas, and radishes are tasty sliced over salads or as a taco topping. There are so many tasty ways to eat veggies, why stop with just one?

Summer time is salad time because it is hot outside, and hot inside if you’re using the stove or oven to cook. No-cook lunches and sides, like salads are a great way to enjoy early summer veggies without overheating.

Look at the bright colors of this Broccoli & Radish Salad by Captain Create’s good friend Candi over at Create Better Health Utah! You can almost taste it from her photo; Just imagine the crunchy broccoli, spicy radishes, and sweet red onions at your next family lunch or dinner cookout! YUM!

Here is her recipe, and you even get to make your very own salad dressing! What a good measuring and stirring job, while a big kid or grown-up slices up the onions and radishes… families that cook together tend to eat together, and kids who cook usually taste new foods that they got to make, plus many hands make light work. Call your friends or family together and assign tasks to make quick work of this tasty recipe, then try it!

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