Cooking Fresh

COOKING FRESH

By Irene Costello and Joan MacIsaac

July, August and September in the Boston area is the time of great abundance. After waiting months for a real tomato, corn, berries and peaches we are suddenly like kids in a candy store. We now have more options than can be consumed in one meal. For most of us, this is the time when we find ourselves eating salads, enjoying the freshness that only the summer months can bring.

Monthly through the summer there are great variations; tomatoes need the heat of August to ripen; lettuce just the opposite, takes a break during the peak hot weeks, only to arrive back fresh and crisp in September. To understand these variances one needs to visit a local farmer's market or farm stand to discover the finer details of the season.

We have become accustomed to having all varieties of produce available year round but for locally grown, that is not the reality. Let's learn to savor the flavors when they are at their peaks.

JULY

Apples
Blueberries
Raspberries
Strawberries
Beans
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Chard
Corn
Cucumbers
Eggplant
Lettuce
Onions
Peas
Peppers
Potatoes
Radishes
Spinach
Squash, Summer
Striped Bass
Bluefish
Summer Flounder
Squid
Swordfish
Tuna
Lobster
Haddock/Cod
Sole
Perch
Skate
Hake
Oysters
Clams

AUGUST

Apples
Blueberries
Peaches
Raspberries
Melons
Beans
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Chard
Corn
Cucumbers
Eggplant
Leeks
Onions
Peppers
Potatoes
Radishes
Squash, Summer
Tomatoes
Striped Bass
Bluefish
Summer Flounder
Squid
Swordfish
Tuna
Soft Shell Crabs
Lobster
Haddock/Cod
Sole
Perch
Skate
Hake
Oysters
Clams

SEPTEMBER

Apples
Cranberries
Raspberries
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Chard
Corn
Eggplant
Leeks
Onions
Peppers
Potatoes
Pumpkins
Radishes
Spinach
Squash, Winter
Tomatoes
Striped Bass
Bluefish
Summer Flounder
Squid
Swordfish
Tuna
Soft Shell Crabs
Lobster
Haddock/Cod
Sole
Perch
Skate
Hake
Oysters
Clams