Summer is the warmest and most freeing time of year, especially after the ever-changing weather conditions from the months before.
It is important to replenish our bodies according to what they need to withstand the weather, that’s why eating seasonally is the best option for your overall health!
Not only is it healthier but it tastes better. Fresh seasonal fruit and vegetables travel a shorter distance in comparison to out-of-season vegetables that spend weeks making their way from countries around the world to your local shops.
Plus, you might find yourself eating new, interesting foods and trying out dishes that you may have never considered before.
Make the most of the best vegetables in season this Summer with our recommended picks and learn how to prep like a pro using Masterclass tools and gadgets.
Onions
Onions are essential ingredients in most homemade dishes. This vegetable is harvested from early to late summer when planted in April.
Varieties of onions come in different sizes and colours to suit any cuisine, including: Spring Onions, Red Onions, Yellow Onions, and Shallots.
Shallots are a nice touch to a red wine sauce for your roast beef dish, Spring Onions are perfect when chopped and chucked into a stir fry and Red Onions are a nice addition to cauliflower tacos.
PRO TIP: When in doubt, if a recipe hasn’t specified which onion to use, the Yellow Onion is your best bet. It provides dishes with the most flavour compared to the other varieties because it is the most pungent.
Our Masterclass Anti-Microbial Non-slip Chopping Board is perfect for when you are preparing multiple ingredients as the antimicrobial treatment makes it hygienic and odour resistant.
When preparing and cutting your onion, don’t cut from the root as this is where the sulphur-rich oil that causes our eyes to water is found.
Peeled onions can last up to 2 weeks in the fridge, while diced or sliced will only last 7 - 10 days. Our KitchenCraft Onion Bag is the best at keeping onions fresh for longer. It has a jute sack and features a hessian bag that has breathable blackout lining to keep the light out and preserve the freshness of the vegetables.
Yellow onions taste delicious when sauteed in oil or butter and then sprinkled with salt. You can even grill them straight on the barbecue this summer to give your burgers a little crunch!
Recipe: Pumpkin and Onion Bhaji
Garlic
This beloved vegetable is highly nutritious,low in calories and is popular for its health benefits. Such as lowering blood pressure through its ability to widen blood vessels and it’s antimicrobial, antiinflammatory and antifungal properties.
Garlic planted in spring is ready to be harvested from June through to August.
The perfect bulb should be firm and crispy then, when peeled, the cloves should be white, rather than with a yellow tinge..
Arguably the best flavouring agent, loved for its nutty and mellow taste it can have such a subtle presence in a dish. To get the best out of the vegetable it is better to crush or mince it.
When it comes to raw garlic you have to control the “bite”. So depending on the size, cut, and cooking time, if you prefer a lighter hint of garlic in dishes, then add in smaller pieces and reduce the cooking time. But if you prefer them to have a more powerful presence in your food then vice versa - larger slices and longer cooking time.
Whole garlic heads can last up to 6 months, while single unpeeled cloves can last 3 weeks. Peeled garlic cloves may only last a week in the refrigerator, but you can extend the shelf life of peeled and chopped garlic by soaking them in extra virgin olive oil!
To avoid getting that lingering, strong aroma garlic leaves behind on your fingers, place it inside the Chef'n GarlicZoom Garlic Chopper to mince quickly and easily.
PRO TIP: For super easy garlic butter, roast a whole head of garlic, peel it, then mix it in a pan with butter.
Onions and garlic are both flavour bases for a plethora of dishes, they enter the pan first. You often find that they are the deal-breakers when preparing a meal.
Recipe: Hot Dogs with Pickled Grapes and Onion
Asparagus
With a likening to broccoli with a tinge of bitterness, green asparagus has a distinctive texture. You just can’t get enough of the crunch.
This distinguished veggie is complementary to almost any food combination making it one of the most popular vegetables because of its versatility. It can be steamed, roasted, fried, and eaten raw.
Unfortunately, asparagus season only lasts around 8 weeks from mid-April. So make sure you pick a set with firm stems and tips that are tightly closed, with a smooth texture. Avoid stalks that look wilted or limp.
Fresh Asparagus lasts 3-5 days in the refrigerator. But here is a PRO TIP to further extend the asparagus's life in the refrigerator for up to ten days; place it in a glass jar with some water.
The Masterclass Fresh Keeper is best at keeping vegetables and fruits fresher for longer. It has an adjustable air vent system that allows airflow to circulate while controlling internal moisture and an antimicrobial inner basket that kills up to 99.9% of bacteria.
It can be served as a complimentary side dish, simply coat the asparagus with olive oil, salt, and pepper and leave it to roast for 10 minutes. Maybe lightly saute in a pan with oil and butter until they’re slightly brown.
Recipe: Smoked Salmon and Asparagus Spaghetti
Courgette
Also known as Zucchini, the courgette is part of the cucurbit family which means it comes from the same family as melon, cucumber, and squash.
Courgettes are harvested throughout summer. This means you can enjoy them throughout the whole season!
When picking from the best fresh produce, look out for firm and shiny unblemished courgettes that feel heavier than they look when picked up. Spongy is a no-go.
Fresh courgette can last 1-2 weeks in the refrigerator but once they’re cut they only last a few days. Alternatively, place them in a Masterclass Fresh Bag with nano microporous venting, designed to keep veggies fresh and reduce the growth of bacteria.
It takes no more than a few seconds to prepare courgette, simply wash and dry, cut off the ends and then slice them.
Place them into a Masterclass Cast Aluminium Frying Pan with some butter or oil and a touch of salt and pepper for flavour. The great thing about courgettes is that they can be eaten cooked or raw. You can saute, grill, roast, or even barbecue them. Large courgettes can also be stuffed.
PRO TIP: Avoid boiling them unless you like a mushy texture
Use them to make a great addition to your salads by slicing thinly and dressing with salt and oil. For a simple appetiser, just coat them in flour and fry until crisp. Chargrilled courgettes will go down nicely at your barbecues, too!
Recipe: Courgette and Pine Nut Risotto
Tip: Always remember that fresh produce should be firm and heavy in your hand and blemish-free.
