Hello, June 2019!

6c405f95f6d0a3ba19e82ad0ab8bbc20--hello-june-facebook.jpg
Did you know that June is National Fresh Fruit and Vegetable Month and the beginning of the Summer Season provides an abundance of colorful produce to choose from.

Remember the importance of fruits and vegetables to a well-balanced, nutrient dense diet. Fruits and vegetables are nature’s fast food that provide many vitamins, minerals, antioxidants, and fiber for overall good health.

The goal is at least 5-a-day for better health and remember to have a rainbow of delicious colors daily.

As far as the nutrition value of fruits and vegetables. If fresh is not an option at that time, frozen is the next best choice. The 3rd best option is canned fruits and vegetables. Really, it is better to have them any way you can.  Dietitians and nutritionists would like to  see you eating fruits and vegetables. Period. But don’t forget, if you are purchasing canned vegetables, try to get the “no salt added” variety for better health.

So, what fruits and vegetables are in season in June? Among other things, apricots. June stands for sweet apricots. Rich in carotene, apricots promote a natural, safe and quick suntan. If you buy unripe and sour apricots, dice them and season them with salt, extra virgin olive oil and minced fresh mint. A fresh and unusual summer salad you can serve as a starter.

In addition to apricots, here is a list of fruits and vegetables to enjoy during the month of June.

Seasonal Fruits and Vegetables for June

Apricots
Arugula
Asparagus
Beets
Black cherries
Blueberries
Broad beans
Cabbage
Carrots
Celery
Chard
Cherries
Chicory
Cilantro
Corn
Courgettes
Courgette flowers
Cucumbers
Currants
Dandelion greens
Early potatoes
Garlic
Green beans
Gooseberries
Kale
Kiwi
Lettuce
Loquats
Melons
Mulberries
Nectarines
Onions
Peaches
Peas
Plums
Radishes
Raspberries
Rhubarb
Strawberries
Sweet bell peppers
Tomatoes
Watermelons
Yellow squash

 


Frieda’s Meyer Lemon Lemonade

meyer lemonade

When life gives you lemons, hopefully  they will be Meyer Lemons. This variety of the citrus fruit has a soft, thin golden-yellow rinds and is sweeter, milder and less-acidic than regular lemon with a light herbal notes.

Did you know that a Meyer Lemon actually a hybrid? Believed to be a cross between a lemon and orange, F.N. Meyer first imported this hearty citrus the USA from China in 1908.

I have been so inspired by this delicious fruit, that I plan on planting a few of Meyer Lemon Trees in my backyard this spring.

Even though it is winter, enjoy a healthy dose of Vitamin C, form a nice tall glass of Meyer Lemon Lemonade.


From
Freida’s Specialty Produce, Inc.

Ingredients:
For the Simple Syrup:
2/3 cup granulated white sugar
2/3 cup water
1 cup mint or basil leaves or 1/4 cup fresh ginger slices (optional)

1 cup freshly squeezed Frieda’s Meyer lemon juice
3 to 4 cups cold water
Slices of Frieda’s Meyer lemon or Pink lemon, for garnish

Directions:
Make a simple syrup: In small saucepan, bring sugar and 2/3 cup of water to boil and simmer until sugar is fully dissolved. For herb-infused syrup, add your choice of herb( i.e. mint, basil or even a spice such as ginger) before boiling. Strain herbs from syrup, if used, and allow to cool.

Combine syrup with Meyer lemon juice and cold water in large pitcher and stir until well mixed. Serve over ice with garnish lemons if desired.


Grilled Hanger Steak with Bacon Jalapeno Chimichurri Sauce

fw200705_hangarsteak.jpg
Photo Credit: Victoria Pearson, Food&Wine Magazine, May 2007.

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.   

Adapted from
E. Michael Reidt
Food & Wine Magazine
May 2007

Serves 8

Ingredients:

For the Steaks:
8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper, to taste

For the Chimmichurri sauce:
4 garlic cloves, quartered
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1 Jalapeno pepper, seeded and roughly chopped
1/4 cup red wine vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1/2 pound sliced bacon

 

Directions:
For the steaks: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

For the chimmichurri sauce: Using a  food processor, pulse the garlic, parsley, oregano,  jalapeno, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper.

In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop.  Stir the bacon in to the sauce and pour the sauce into a serving bowl and  set aside.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Carve the steaks crosswise into thick slices and serve immediately with the chimmichurri.