"In season" news and stories

Strawberry Salad Photo: Rebecca Flint Marx

Farmers markets are now brimming with boxes of strawberries, and most people's natural inclination -- aside from eating them all before getting home -- is to turn the berries into pies, cobblers, crumbles and strawberry shortcakes -- in other words, dessert.

While their tart sweetness makes them shining stars of the seasonal baked goods line-up, strawberries also make great supporting players in savory dishes. They pair well with cheeses, nuts, salad greens and even some meats, and can be as versatile as they are irresistible.

One way to introduce them before the dessert course is in a salad, not only as whole fruit but also as a tangy vinegar. Though you can buy bottled strawberry vinegar (as well as other fruit vinegars), it's plenty easy to make your own. It adds bright layers to the following recipe for spinach salad with toasted pecans, strawberries and ricotta -- and can be added to as many other salads, entrees and yes, even desserts, throughout the rest of the summer and beyond.

The one thing I always understood growing up at the dinner table was "leave enough carrots for your father." Carrots are probably my father's favorite vegetable and after coming across this recipe, I couldn't help myself but to think of him after tasting every tender bite.

I was lucky, growing up I experienced meals that were properly cooked and well seasoned. While other kids were afraid of eating their vegetables, I happily indulged. This recipe comes close to something I grew up on: brown sugared carrots. A little more involved, but oh-so worth it, these carrots bath in a mixture of buttery, pomegranate molasses. Bold spices like freshly grated ginger and cayenne pepper set this recipe apart from others.

Tip: While orange carrots will suffice, try visiting your local farmers' market for colorful varieties, which will pop on a white serving platter.

Only recently have I discovered an appreciation for cabbage. I suppose I grew up with the mind-set of "it's green and smells, therefore it must not taste good." I felt the same way back then about Brussels Sprouts, beet greens and asparagus.

Cabbage stuffed with beef, zucchini and herbs is a hearty dish that showcases the flavor of each ingredient, without loosing the integrity and texture of the cabbage. Cabbage, packed with vitamins K and C is also fairly inexpensive in a time where grocery bills have increased greatly.

When choosing cabbage, the heavier the better, but stay away from heads of cabbage with extra, giant leaves on the outside. Make sure the head doesn't give, as well, as that can be a sign of interior rot.

I know this may sound odd upon first impression, but give this recipe a chance. Perfect if you're looking to switch up hors d'oeuvres at a upcoming party or even just a snack- these open faced sandwiches combine the fresh, crisp taste of the radish with the crunch of sea salt. Both butter and salt will mellow out the bite a radish tends to have.

Tip: A mandoline will become your best friend if you have one for this recipe.

Turnips come out of hiding during this time of year and especially for Thanksgiving on our dinner tables. While the smell and flavor of turnips are pungent and turn many off from trying them, the taste becomes dramatically mild after the cooking process. Maple-Sage Glazed Turnips satisfy a sweet craving and with only 68 calories per serving, you can rest easy knowing you're serving your family a healthy side.

Selecting: A good turnip will be smooth and heavy for its size. If it comes with greens attached, remove the greens before storing in the refrigerator. The greens are edible and should be stored in a plastic bag in the refrigerator for up to three days; they resemble mustard greens in flavor.