VEGNEWS.COM^ VegNews 31
Apricot
For the tastiest apricots, look for firm,
fragrant fruit without bruising. These
juicy beauties should be plump and
orange-gold in color.
Corn
Your corn should have tightly closed husks
and fresh-cut stems. The tuft on the ends
should be brown and dried out—this
means it wasn’t cut prematurely and
will be perfectly sweet.
Eggplant
Smooth, shiny skin, uniform color,
and a heavy feel means you have an
egg-cellent eggplant. Lightly press
against the skin—if you leave an
imprint, it’s ripe, too.Summertime means farmers’ market stands overflowing with produce in dazzling reds, vibrant purples, and brilliant greens.
But don’t just eat with your eyes—be sure you’re picking the juiciest and freshest of the bunch with these foolproof tips.FINDING THE FARMERS’ MARKET’S BEST
Raspberries
Yes to berries that are nice and plump.
Hard pass to berries that are smashed
or moldy (that damage will spread fast)!
Buy them, eat as many as you can,
and freeze the rest.
Watermelon
Rule of thumb: the uglier the better! Dark
yellow splotches mean your melon’s rested
on the ground longer, while webbing means
it was pollinated multiple times. Find both,
and you have one sweet melon.
Zucchini
Look for zukes about the size of a small
flashlight—larger squash tend to be less
flavorful. And if the stem is still attached,
they’ll last even longer.15
IF YOU LIKE
PIÑA COLADAS ...
... Then you’ll love these boozy
popsicles inspired by the
ultimate beachside drink.Piña Colada Pops
Makes 8 popsicles
1 cup cubed fresh pineapple
1 (14-ounce) can light
coconut milk
3 tablespoons white rum
2 tablespoons
agave nectar
2 tablespoons fresh
lime juice
Into a blender, place all
ingredients and blend until
smooth. Pour mixture into
8 popsicle molds and insert
popsicle sticks. Freeze
until firm, at least 6 hours.
Enjoy immediately.17
FROM KITCHEN
TO CARIBBEANThis summer, we’re getting major recipe
inspo from the instant-classic and VN-
kitchen staple Afro-Vegan by renowned
chef and food-justice activist Bryant Terry.
In this African-, Southern-, and Caribbean-
inspired cookbook, Terry veganizes some
of his favorite classic dishes, which means,
we’re plating up Millet-and-Peanut-Stuffed
Avocado with Harissa Salsa poolside for a
light and zesty meal, taking Sweet Plantain
and Fresh Corn Cakes to every outdoor
potluck we can, and treating ourselves to
spoonful after spoonful of Coconut Rice
Pudding with Nectarines.
16
VEGNEWS.COM^ VegNews 31