McKenzies Recommenzies: Summer’s Bounty!

Summertime and the eating’s easy! Below is a list of my favorite summer vegetables and fruits that can be found in markets and grocery stores right now!

Eat up before they go and we’re stuck with boring root vegetables  😦


(Photo credit: moreno0101)


A delectable thirst-quencher, watermelon is great on a hot summer day. It also is packed with some of the most important antioxidants in nature such as vitamin C, vitamin A and beta-carotene.
Cut up and eat straight off the rind, cut into small chunks and make a salsa, prepare a tomato/red onion and watermelon salad, blend into a margarita, or juice for a great summer drink!

English: Tomato plain and sliced (vertical, ho...

(Photo credit: Wikipedia)


One of the most popular garden plants, it’s kinda funny that they were once thought to be poisonous! Tomatoes are literally filled with antioxidant benefits and as such should be consumed as much as possible 😉

Don’t get stuck and just add them to salads and sandwiches…. get creative! Make a tangy gazpacho, salsa, skewer and grill them, prepare a “Sunday Sauce,” freeze and use anytime you want, or roast them!

Bucket of raw Abelmoschus esculentus (okra) pods

(Photo credit: Wikipedia)


Okra is synonymous with Southern cooking and is a frequently found in Indian curries where it has been dubbed the “King of Summer Vegetables.” It’s also a rich source of many nutrients including fiber, vitamin B6 and folic acid. Pickle it, stuff it, saute it, or stew it….a little okra never hurt anyone.

Heaps of beans

(Photo credit: Wikipedia)

Green Beans:

Did you know that 60% of all commercially grown green beans are said to be produced in the United States? This very sustainable vegetable is rich in antioxidants and are as cartinoid rich as tomatoes and carrots! Green beans can be found year round in the freezer aisle but their season is from May-October and you should take advantage of them fresh as much as you can! They are typically made as a side dish and can be added to a variety of salads.

Aubergines from

(Photo credit: Wikipedia)


Available throughout the year, they are at their best from August-October when they are in season! Like all of the foods listed above, they are rich in antioxidants and are good brain food because of their high content of nasunin which helps protect cell membrane from damage. Use in a tasty babbaganoush, cube and saute with other veggies, stuff with cheese, or fry for a tasty eggplant parmesan!


Leave a comment

Filed under McKenzies Recommenzies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s