Go for the Gold

I would never kick a red tomato out of bed, nor would I discriminate against a lush, ruby-colored cherry. But part of the appeal of shopping for summer produce, especially for those of us addicted to farmers’ markets, is access to outrageous varieties of common fruits and vegetables. 

Here are 3 golden finds worth seeking out in the coming weeks:

Golden beets. Though less ubiquitous than their garnet- or candy-cane-striped counterparts, golden beets are just as tasty and equally versatile. Trim off the greens (sauté them with garlic for nutrient-rich side), then pluck scrubbed beets in a foil-covered dish with a little water. Place in a preheated 400 degree oven for roughly 40 minutes, depending on their size. When tender, slip off their skins, slice, dress with your favorite vinaigrette, and serve. 

Rainier cherries. With both gold and blush hues, rainier cherries are better, in my opinion, for eating out of hand than they are for baking. Intensely sweet, they’re so lovely to look at they’re worth grabbing when in season, even though they tend to be a little pricy. I pop them in salads and toss them with granola, under a luscious spoonful of creamy Greek yogurt.

Yellow crimson watermelon. Dramatic and sun-colored, these cheery melons make the ideal thirst-quencher for the beach or the backyard.  Interweave slices of yellow and red watermelon at your next barbecue or block party. Want to bet which variety will disappear first?

PLUS:
- Cook with What's in Season: Strawberries, Late Spring to Summer

- See all of Cheryl's posts here

 


Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule. Read all of Cheryl's iVillage posts here.

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