Foodie Tuesday – What’s in Season

I recently went to Philadelphia, right next to Reading Terminal Market. While it is amazing and has great food, it definitely made me miss the amount of produce here in California. So this blog post is inspired by the all the fruits and vegetables that are in season right now. To see a nifty chart of everything in season, click here or visit here.

Fava Bean, White Corn and Mushroom Succotash

1 pound fresh fava beans, in the pod (you can use green beans as well)
3 tablespoons butter, divided
1/2 pound morels or chanterelles, thoroughly cleaned and coarsely chopped (my favorite mushrooms!)
1/2 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup diced sweet onion
1 1/4 cups fresh white corn kernels (about 2 1/2 ears)
1 tablespoon chopped fresh tarragon

Shell fava beans; cook in boiling water to cover 1 minute. Drain well. Rinse under cold running water, and pat dry. Use your fingertips to pull a bit of the tough skin from the top of each bean, and push bean out of skin. Set beans aside.
Melt 1 tablespoon butter over medium heat in a medium skillet; add mushrooms, 1/4 teaspoon salt, and pepper. Sauté 4 minutes or just until tender. Transfer to a plate.
Add 1 tablespoon butter to the skillet. Add onion and remaining 1/4 teaspoon salt; sauté 2 minutes. Add corn and remaining 1 tablespoon butter, and sauté 3 minutes. Stir in fava beans, and sauté 2 minutes. Add mushrooms; sauté 1 minute or until thoroughly heated. Stir in tarragon, and serve immediately.

Folate: 115 mcg/29% RDA


Grilled Peaches

1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons granulated sugar
Pinch salt
4 ripe peaches, halved and pitted
Canola oil
Mint leaves, for garnish
In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.

Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

Folate: 9 mcg/2% RDA

What’s your favorite fruit or vegetable in season?

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