Jammin' June !
Happy Late June
We hope you’re staying cool in the heat of the summer as we get into the sunshine! Let’s celebrate with some food holidays!
June 17th is Eat Your Vegetables Day!
If you’ve ever wanted to eat more vegetables or wanted to work them into your diet—this day is for you! There are infinite ways to enjoy veggies with your food but sometimes it almost seems like the possibilities might be a little too endless. Sometimes there are also questions about how do you make that dish with vegetables into something that isn’t just constantly a roasted veggie. Good News! We have you covered with some creative ways to get more veggies and cook them in ways you may not have expected!
June 21st is Smoothie Day!
Speaking of being able to get more servings of fruit and veggies into your diet, why not try to get some of those things made into a smoothie. You can add just fruits or your milk of choice and a variety of vegetables all together to add a bit more color and value into your daily diet! Check out the lists of smoothie recipes to add some taste to your day!
June 25th is Strawberry Parfait Day!
Strawberry parfaits can be created with granola, protein powder, whipped cream, and even chocolate! There are so many ways to prepare them and enjoy them that you can spend all summer enjoying them. Take this day to enjoy a parfait for dessert (or even breakfast).
June 26th is Chocolate Pudding Day!
Chocolate Pudding Day is an amazing way to celebrate a food that most of us enjoyed as kids and all of us can enjoy as adults in what can be new and exciting way. There are a million ways to enjoy boxed pudding but did you know you could make your own and it was simple? Check out our links below for more information
Apples
Arugula
Asparagus
Beets - This veggie offers roots, stems and leaves that are all edible! They should be heavy for their size, not mushy in any spots (though you can cut them out if small enough). If greens are attached, make sure they are not wilted or yellow!
Broccoli
Cabbage
Cauliflower
Celery
Chard (AKA Swiss Chard) - This rainbow stalked green can look very close to Rhubarb but you can eat both the leaves and stems of this plant! You want crimp, perky leaves with firm and healthy stems. If you happen upon Chard that looks a little “sad”, place it’s stem in water and it should come back to life!
Cherries
Chili Peppers
Chives
Cilantro
Collard Greens - These are a versatile member of the brassica family (related to Broccoli and Rapini/Broccoli Rabe!) which can be used raw and cooked. Look for firm leaves!
Fava Beans
Garlic Scapes
Gooseberries - These are grape shaped and can be found in colors ranging from dark red to bright green! They should be firm and plump to avoid mealy and mushy fruit!
Green Onions
Ground Cherries
Kale
Kohlrabi - Both the root and leafy greens of kohlrabi are edible! The bulbs should be firm with no spongy bits. They can be eaten raw or cooked and are great in salads or roasted!
Lambs Quarters
Lettuce
Mint
Mushrooms
Mustard Greens
Onions
Oregano
Parsley
Pea Shoots
Peas
Purslane
Radishes
Rapini
Rhubarb
Rosemary
Sage
Shallots
Snap Peas
Snow Peas
Sprouts
Strawberries - Bigger isn’t always better when it comes to picking which strawberries you want! Look for berries that are glossy, fragrant ant deeply colored all the way up to their stems for the best and most delicious strawberries!
Summer Squash - Summer squash comes in so many shapes, sizes and colors! Typically, smaller squash have better texture and more concentrated flavor but larger squash are much better for baking and stuffing! Try squash in a million ways this season!
Tarragon
Thyme
Tomatillos
Tomatoes
Watercress