Nectarines

About: Nectarines belong to the same family as peaches. Commonly referred to as "the love child of peaches and plums", nectarines have a texture similar to a plum and an appearance close to a peach. It is not uncommon for a nectarine to grow on a peach tree! 

John Keats certainly loved nectarines: "...I was writing with one hand, and with the other holding to my Mouth a Nectarine -- how good, how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry." 

Nutritional Information: Nectarines are very low in Saturated Fat, Cholesterol and Sodium. They are a good source of Dietary Fiber, Vitamin A, Niacin and Potassium, and a very good source of Vitamin C.

Storage: Store unripe nectarines in paper bag until ripe, then store at room temperature for use within 2-3 days.

Tips: Nectarines, unlike peaches, do not have to be peeled before consuming. However, if you want to peel them, blanch them first by dropping them into boiling water for a minute, then cool them in ice water. The skins will slip off easily. Cooking softens nectarines and enhances their sweetness.

QuickFix: Mix small slices of nectarine with yogurt or use them for a topping on frozen yogurt or ice cream.

Recipes: Nectarine Cobbler, Caramelized Nectarines, Roasted Peppers with Nectarines, Grilled Chicken with Nectarines 

Onions

About: The onion is the most widely cultivated member of the Allium family. Onions come in many varieties and forms! Common onions are normally available in yellow, red and white colors. Yellow onions are excellent in many dishes. They turn a rich, dark brown when cooked and give French onion soup its sweet flavour. The red onion is great fresh or grilled. White onions are wonderful sautéed. Scallions and summer onions are immature forms of onions with a lighter, less bitter taste than their fully developed counterparts. Some onions are bred to mature as smaller onions- pearl, boiler and pickler onions are examples. Some onions, like Walla Walla or Vadalia varities, are so sweet that people eat them like apples. 

Nutritional Information: Onions are a good source of Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Vitamin C.

Storage: Keep in a cool area with good air circulation or refrigerate. 

Tips: To stop crying over your onions, see below:

1. Chill onions in the refrigerator for 30 minutes or the freezer for 15 minutes before chopping.

2. Use a sharp knife. A blunt knife will crush rather than cleanly split the cell walls of the onion, releasing more gas-     producing enzymes.

3. Light a candle near your cutting board—the flame will draw away some of the gas released by the onion. 

4. Chop onions near a fan or vent to draw away gas.  

5. Chew gum while you chop. 

QuickFix: Caramelize onions in 10 minutes: Place chopped onions in a dry pan without salt and cook over medium-high heat until dark brown and softened, which takes five minutes. Add oil and a pinch of salt and cook for five more minutes until completely soft. Throw on top of bread for a snack, or use as a garnish to just about any meat or fish. Add to pasta, soup, or pizza. Be creative!

Recipes: Onions Rings, Summer Tomato, Onion and Cucumber Salad, Caramelized Onion Pizza, French Onion Soup, Chicken with Onions and Garlic

Pea Greens

About: Pea greens are young pea vines.  They impart the taste of fresh summer peas and are crispy and tender.

Storage:  Eat as soon as possible. They are best very fresh.  Store in a bag in the crisper, which is coldest part of the refrigerator.

Tips: To cook them simply saute them with some olive oil and garlic, scallions, or shallots, sprinkle with lemon juice.  Like spinach, they cook down quite a bit. 

QuickFix: Eat them raw or toss them in a salad like you would with sprouts.

Recipes:Sauteed Pea Greens

Peaches

About: "An apple is an excellent thing- until you have tried a peach."- George du Maurier.

The delectable, juicy peach is a member of the rose family and is a cousin to apricots, cherries and plums. There are two categories of peaches, freestone and clingstone. Freestone is easily separated from the pit of the fruit, while clingstone varieties leave flesh attached to the pit. Clingstone varieties are rare in retail markets these days. Peaches pair well with all kinds of herbs and dishes and can be eaten raw, cooked, roasted or grilled. 

Nutritional Information: Peaches are a good source of Dietary Fiber, Vitamin A, Niacin and Potassium, and a very good source of Vitamin C.

Storage: Store at room temperature until ripe. Once ripe, place in a plastic bag and refrigerate. 

Tips: To hasten ripening, place in a paper bag and keep at room temperature. 

QuickFix: Combine oats, sugar, flour, cinnamon and salt. Mix together and add butter. Arrange sliced peaches in a baking dish. Cover with 1/2 to 1 cup sugar (your choice). Sprinkle crumb mixture evenly over fruit. Bake the crisp uncovered in a pre-heated 350°F oven for 40 minutes or until fruit is tender. 

 Recipes: Grilled Peaches, Vanilla-Roasted Peaches with Raspberries, Grilled Chicken with Peaches, Peaches, Basil and Red Onion Salad