In the middle of July, it's hard to make a mistake. Everything is at its peak at the same time, and that's exactly what makes this week a little special – in a few weeks, the situation will have already changed.
This is what my to-do list looks like right now, and why I choose what I choose.
What I fill the basket with
Berries. Swedish strawberries are on their way out, but raspberries and the first blueberries are taking over. I buy more than I think I need – berries work well in the freezer and save many breakfasts later.
Peas and beans in pods. Sweet peas straight from the counter, no cooking required. I usually eat them as they are, standing in the kitchen, often before they make it to a bowl.
The new potatoes. The real one, with a shell that almost comes off by itself. In a few weeks it won't be as new anymore, so this is the window.
Lettuce and various herbs and leaves in abundance. Right now it's cheap, local and tasty at the same time – three things that rarely go together.
Dill, chives, parsley. The herbs are at their peak before the summer heat makes them tired and seedless.
Why right now matters
Nutrition is not just about what we eat, it's about timing. A vegetable picked at its peak simply has more to offer – in terms of taste and nutrition – than the same vegetable two weeks later, transported and stored.
That's also why I try to shop less but more often this time of year. Fresh produce that sits in the fridge loses both its texture and its value.
A simple rule I use
If I'm unsure what to buy, I go for the smelliest thing in the produce aisle. Overly simple, perhaps, but it's surprisingly often true – smell is a clear signal of how freshly harvested something is.
Do you know what I do with all this?
Preferably nothing, honestly. The snow peas are eaten as is. The berries end up in the freezer or in a bowl, in a pie or straight into the mouth, perhaps with something whipped. The new potatoes are boiled whole, with a little dill and butter, and hardly need anything else.
It's this time of year when the food does the work itself, and I mostly just get to enjoy all the glory, as it is, natural.
What are you filling your kitchen with right now? Feel free to share in the comments – I'm always collecting new ideas this time of year.
A forward push from me,
Maria