You have probably noticed the warm weather we have been getting lately. Yes, there have been a few setbacks with cool rainy days, but I’m not waiting until June 21 to say that summer is here. My winter jackets are collecting dust and my shorts, sandals, and straw hat have come out to play. So in my opinion, summer is here!
Now I’m sure we can all name off the numerous reasons why summer is rad, but with many Vancouverites getting on board with the local food movement comes the excitement of the farmers’ market summer bounty! Now, there are oh-so-many reasons why you should get on the seasonal food train. Whether it is just to be a part of the next trend, environmental reasons or to strengthen the local economy by supporting local sustainable farming, in the words of Martha Stewart: “It’s a good thing!”
BC has a lot of fresh produce right now. Summer time means an abundance of fresh, local, nutrient-dense foods. We are so lucky to live in a city where we have such a variety of great wholesome produce, and where farmers’ markets are in so many corners of the city, making it convenient for us to take advantage of this season's harvest. Take advantage of the nice weather and get yourself out for a walk to treat yourself to some awesome local tasty produce!
Here’s what’s available from BC to tantalize your taste buds…
Fresh basil
It’s not just for Italian cooking anymore; it’s an anti-inflammatory, great for cardiovascular health and super high in vitamin K, which supports bone health among other things. Enjoy basil by adding the herb near the end of whatever you are cooking to retain its flavour and benefits as the oils in basil are highly volatile.
Blueberries
High in antioxidants and protects your nervous system. Eat them raw, or freeze and throw them into your water for an electrolyte-packed drink. These little blue treats have also been known to lower cholesterol and help in the fight of cardiovascular disease. Eating them raw will give you the maximum amount of what they have to offer.
Strawberries
These delectable heart shaped bundles of joy are surprisingly high in vitamin C, this of course makes them great for your immune system and it doesn't hurt that they taste so darn good. But hold up, there’s more, strawberries are also a great anti-inflammatory and can support your cardiovascular system like a boss. You should probably go and buy a box right now.
Radish
This lovely pink peppery tasting root veggie that gives you a crunch with every bite is loaded with vitamin C. In addition to being good for fighting disease and boosting your immune system, it also helps to rebuild tissues and blood vessels.
Rhubarb
Help support the healthy growth of bones by eating this delicious vitamin K-packed awesomeness. It’s also full of vitamin C to help keep your immune system fighting on!
Rosemary
Not only awesome with chicken and also basically any other food but it also stimulates blood flow to the brain helping you stay alert and improve memory. I was obsessed with having a rosemary tea while studying for exams, whether it was placebo or the actual herb, my grades were pretty rad.
Sage
Want to improve brain function and fight inflammation? Get some sage in you! It’s great with chicken or roasted veggies, make sure to add near the end of cooking times to preserve its delicate flavour.
Cilantro
This is my ultimate favorite herb, I put in everything I cook, can’t get enough of it. Not only does it pack great flavor, but it also has chelating abilities, which means that it helps your body get rid of heavy metals like mercury.
Rosemary Citrus Spritzer
Ingredients:
• 2 lemons
• 1 lime
• 2 oranges
• 4 sprigs fresh rosemary
• 1 cup honey
• Ice
• Soda water
• Rosemary and lemon for garnish (optional)
Directions:
1. Peel off thick strips of zest from 1 lemon.
2. Juice the lemons, lime and oranges into a liquid measuring cup – you should have about 1 cup of juice. Top off with water if necessary to make 1 cup.
3. Combine zest, juice, rosemary, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to dissolve the sugars.
4. Remove from heat and let sit 10 minutes. Strain, discard solids, and let syrup cool completely.
5. To serve, fill a 250mL glass halfway with ice cubes, add 2-3 tablespoons syrup, fill with soda water, and stir. Garnish with rosemary sprigs and/or lemon slices, if desired.
