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Summer is right around the corner, and you know what that means: stone fruits! Spring greens are giving way to the sweet fruits of summer. Spotted this week at the San Francisco & Berkeley markets: cherries & peaches. Stone fruits, especially cherries, are high in flavor & antioxidants (read: anti-aging capabilities) and low in sugar. Soon we’ll see berries, apricots, plums, and pluots (a delicious plum-apricot hybrid).

pluots

pluots


Strawberries are in full swing, hitting peak sweetness, and at $3/basket, buy several and freeze them for use in smoothies. Asparagus is still around but not for long, so snatch it up now. It goes for $5/bunch at the store, so you’re bound to get a better deal at the market. Asparagus is high in inulin, a pre-biotic food that feeds the healthy probiotics in your gut, a must for good digestive function. It’s also a great source of vitamin K (for blood clotting) and folate, necessary for good cardio health.

Spring onions & green garlic are still holding on as spring transitions into summer. Slice these thinly and grill them on the stove in a cast iron skillet with some olive oil, or roast with asparagus and sea salt.

The greens sure do look good, and I am constantly telling everyone to eat more leafy greens. While kale and chard and the heartier greens are good all year round, summer is a time for more raw foods, so consider adding arugula to salads now. An excellent peppery green, it is so delicious.
arugula

arugula


Summer Salad–perfect accompaniment to Memorial Day grilling

4 cups arugula, (can also mix with radicchio, sorrel, purslane)
1-2 avocados, sliced thin
1 purple onion, sliced thin
1-2 cups sliced strawberries
Diced mango (opt)
toppings: cranberries, sunflower seeds, walnuts, goat cheese, grilled shrimp

Toss greens and onion. Arrange avocado and other fruit atop salad and add any additional toppings. Drizzle with citrus dressing. (below) Also good with balsamic vinaigrette or hazelnut oil.

Citrus Dressing
1 part freshly squeezed orange or tangerine juice
Squeeze lemon juice
1 tbs honey
¼ part best quality extra virgin olive oil you can get
½ part chopped cilantro