Summer Vegetables—What’s in Season Now?

It’s farmer’s market time! Spring and early summer crops being harvested, so grab your reusable shopping bags and head on over to your local farmer’s market to check out the goods. Here’s what’s in season now:



Benefits: low in calories, potent anti-inflammatory properties, high in fiber, high in nitrates, good source of potassium

Preparations: roasted, pickled, raw, juiced




Benefits; potent anti-inflammatory properties; rich in antioxidants; good source of vitamins C and K, manganese, and soluble fiber

Preparations: raw, juiced, baked, simmered, made into jams and jellies



Benefits: anti-inflammatory, antibacterial, immune-boosting, and antifungal properties

Preparations: raw, roasted, sautéed




Benefits: low in calories, high in fiber, hydrating, good source of vitamins A and K

Preparations: raw



New potato

Benefits: good source of fiber, resistant starches (soluble and insoluble fiber), magnesium, potassium, vitamin C,  and vitamin B6; antioxidant properties

Preparations: boiled, mashed, baked, roasted, sautéed




Benefits: nutritionally dense (low calorie/high nutritional content), excellent source of vitamin C and potassium, good source of fiber

Preparations: baked, boiled, roasted, mashed, sautéed, raw




Benefits: antioxidant properties; high in phenolic compounds; good source of vitamin C, calcium, potassium, and nitrates

Preparations: raw, pickled, roasted



Benefits: nutritionally dense (low calorie/high nutritional content); high in vitamin C, lutein, vitamin K, vitamin A, and iron; good antioxidant properties

Preparations: raw, juiced, steamed, baked, sautéed



Benefits: rich in vitamin C and polyphenols;l anti-inflammatory; good source of magnesium, phosphorous, calcium, potassium, folate, and vitamin K

Preparations: raw, juiced, baked, simmered, made into jams and jellies


Source: Nourish by WebMD website.  Diet and weight management. Food reference. Accessed 15v May 2023.    

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