- Author: Katie (Cathryn) R Johnson
During the heat of summer, blackberries ripen on vines throughout California. While blackberries grow well in many regions of the state, the types that grow in wilderness areas tend to be smaller and contain more seeds than the large, sweet berries grown in gardens and on farms. These cultivated blackberries come in many different varieties, including Marionberries and Olallieberries, but all should be a dark purple or black when fully ripe. They get this rich color from a type of antioxidant called anthocyanins, which may support cardiovascular health. Blackberries are also an excellent source of Vitamin C and fiber, and contain magnesium, calcium, Vitamin A, iron, and potassium. Like all berries, blackberries are highly perishable and should be eaten or preserved quickly after picking or purchasing them. See below for healthy blackberry recipe ideas, or learn more about blackberries and view their nutrition facts at the USDA's Seasonal Produce Guide.
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- Author: Katie (Cathryn) R Johnson
Green beans are a green vegetable that also sometimes come in other colors, like purple, yellow, or even stripes. While they may be a popular dish on the Thanksgiving table, green beans actually grow best during the summer months when the weather is warm, as they don't tolerate freezing temperatures. Green beans are usually available by the month of June, and they are one of summer's staples that continues to remain abundant throughout the season. Some varieties of green beans are smooth, tender and slender, while others have fatter pods and may have significant strings running down them that can be pulled off prior to cooking. These fibrous strings inspire the vegetable's other name, “string beans.” Green beans are a legume like other beans and peas, although they are not as high in protein as other legumes are, containing around 2 grams of protein per cup. They are also good sources of fiber and Vitamin C, and contain some Vitamin A, iron, and potassium. See below for healthy recipe ideas starring green beans, or learn more about green beans and view their nutrition facts at Harvest of the Month.
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Green Bean and Mushroom Medley
- Author: Katie (Cathryn) R Johnson
- Author: Katie (Cathryn) R Johnson
- Author: Katie (Cathryn) R Johnson
Apricots are delicate stone fruits that begin to appear in markets around May in California. While the season for apricots is relatively quick, many different varieties are grown in the state, which ripen over the course of late Spring through early Summer. Apricots are sweet when ripe, although they may become more sweet-tart when baked or cooked, especially the skin and the area around the pit. Apricots are closely related to plums, and after many years of work by skilled fruit breeders the two fruits have been successfully crossed to grow entirely new types of fruits: genetically, pluots are majority plum with some apricot; apriums are majority apricot with some plum; and plumcots are generally a more even mix of apricot and plum. Apricots are an excellent source of Vitamin A and Vitamin C, and they also contain fiber, potassium, and Vitamin B-6. While apricots are delicious on their own, their unique flavor is also welcome in both sweet and savory dishes. See below for healthy recipe ideas starring apricots, or learn more about apricots and view their nutrition facts at the USDA's Seasonal Produce Guide.
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