Many varieties of eggplant show up during the summer months, from long, purple Japanese eggplant to little globes. Ranging in color from dark purple to green to even white, these veggies love to be grilled and are hearty enough to replace meat, if that’s your thing.
Also known as French beans or snap beans, there are many varieties available now, including yellow and purple varieties. All of ‘em are high in fiber and vitamin A, too.
A member of the cabbage family, this crunchy, peppery bulb ranges in color from pale green to purple, has a creamy white center, and is similar in flavor to turnips and radishes. It’s wonderful raw in salad or slaws, just make sure to peel the tough outer layers before using. Choose firm bulbs with no soft spots.
Best fried, or pickled and stewed with other summer favorites like tomatoes, peppers, and eggplant, these bright green tender pods are common in Southern, Creole, Cajun, and Indian cooking. Avoid pods that are dull- and dry-looking, blemished, or limp -- they should easily snap in half. It does not store well, so use within two or three days at most.
This disk-shaped summer squash has scalloped edges and ranges in color from soft green to white to bright yellow. Pattypan are delicious grilled and a good source of magnesium, niacin, and vitamins A and C.