What's In Season, Local Produce

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As much I love the fruits of summer, I equally adore the hearty vegetables of fall.

Edible Phoenix is likely my favorite local publication and the latest edition is available now.  Click HERE to for the digital edition or pick up printed copy HERE.


To see an expanded list of what produce is in season grown locally click HERE. On my immediate menue will be roasted turnips and radishes, winter squash soup and sauteed garlic greens.


Here is a simple recipe from Whole Foods for tasty Sauteed Greens with Garlic. I love them as a side with dinner, mixed with rice or cooked into scrambled eggs with breakfast.


Serves 4

Knowing how to quickly prepare nutrient-dense greens in a way that most people will enjoy is a valuable skill. Here are simple, step-by-step instructions to help make you a kitchen pro at health and savings!



2 large bunches greens (chard, collards, kale or mustard) 
1 tablespoon extra-virgin olive oil 
4 cloves garlic, thinly sliced 
Few pinches red pepper flakes 
1 tablespoon sherry vinegar or cider vinegar 
1/2 teaspoon salt, plus more to taste



Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. 

Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between. 

Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of greens and your preference.