Summer Vegetables: What's In Season - The Nibble Webzine Of Food Adventures Summer Vegetables: What's In Season
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Summer Vegetables: What’s In Season

[1] The Armenian cucumber is an heirloom variety that is a delight. Read more about it in the footnote* below. They’re hard to find, but you can grow your own with seeds from Kitchen Garden Seeds (photo © Kitchen Garden Seeds).

[2] Butter lettuce. Check out the different types of lettuce (photo © Good Eggs).

[3] Chanterelles, the “golden” mushroom (photo © Regalis Foods).

[4] Chinese long beans can be eaten raw or cooked. They can be sliced to the size of green beans. But we think the fun is to grill, sauté or steam them and serve them whole.
Here’s a stir-fry recipe from Simply Recipes (photo © Elise Bauer, founder of Simply Recipes).

[5] Winged beans originated in Southeast Asia. You can see from the cross-section shows how they acquired their English name. In the U.S., you’re likely to find them only in Asian grocers. Here’s more about it (photo © Kasma Loha-unchit | Thai Food & Travel).


Two days ago we published a list of summer fruits in season. Today, vegetables get the attention.

While we can get much of our favorite produce year-round, fruits and vegetables in season:

  • Taste better.
  • Are better environmentally (less fuel expended to import them from faraway places).
  • Support American farmer.
    Some of the items are harvested for only a few weeks; others are around for months.

    So peruse the list, note what you don’t want to miss, and add it to your shopping list.

    This list was created by the Produce For Better Health Foundation.

    Take a look at their website,, for tips on better meal planning with fresh produce.

    The photos highlight some specialty vegetables that you might want to seek out.

  • Armenian Cucumber* (photo #1)
  • Beet
  • Bell Pepper
  • Butter Lettuce (photo #2)
  • Chanterelle Mushrooms (photo #3)
  • Chile Peppers: Anaheim, Jalapeño
  • Chinese Long Bean (photo #4)
  • Corn
  • Cucumber
  • Eggplant
  • Endive
  • French Bean
  • Garlic
  • Green Bean
  • Green Soybean (Edamame)
  • Heart of Palm
  • Lima Bean
  • Okra
  • Pea
  • Radish
  • Shallot
  • Sugar Snap Pea
  • Squash: Chayote, Crookneck, Summer Squash, Yellow, Zucchini
  • Sweet Onions
  • Tomatillo
  • Tomato
  • Winged Bean
  • Yukon Gold Potato
    Enjoy the feast!

    *The Armenian cucumber, Cucumis melo var. flexuosus, is a long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon, an heirloom species closely related to the cucumber. However, cucumbers and melons are botanical first cousins.

    Both are from the binomial order Cucurbitales, family Cucurbitaceae and genus Cucumis, differing only at the species level.

    Watermelon, also a member of the Cucurbitaceae family, diverges at the genus level Citrullus. It’s a cousin.

    That’s why watermelon rind tastes like cucumber, and why it is often turned into pickles—just like cucumbers.

    Back to the Armenian cucumber: It’s also known as the Yard-Long Cucumber, Snake Cucumber, Snake Melon or Uri, it is a melon that acts like a cucumber! It is one of the best slicing cucumbers, thin-skinned, slightly ribbed and matte chartreuse. Its crisp, mild flesh has a light citric finish with a unique sweetness. It really is a delicacy, “to be savored among cucumbers” according to Kitchen Garden Seeds, which sells the seeds.



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