Summer Produce - Taking Advantage of Local Produce

Freshness & great taste is guaranteed when you eat with the seasons!

Avocados - One of California’s treasures; eat alone, dressed with lime juice and salt, or in salads, Latin dishes, or Chef Julie’s family favorite, on toasted English muffins for breakfast!

Berries - Check out ChinoFarm’s French Strawberries and Golden Raspberries or some of the most decadent natural treats you can imagine! 

Corn - Again, Chino’s is a must for best corn in America. Grill it, boil it, cut the kernels off and saute it. Add to soups, salads, succotash, and casseroles. Eat corn as soon as you can- the sugars begin turning to starch as soon as it is picked. 

Cucumbers - There are so many types of cucumbers besides the boring waxy ones on supermarket shelves. Chino’s offers lemon cucumbers that look like lemons and taste citrusy, Korean cucumbers, which are extra crisp and sweet, and little itty bitty baby cucumbers the size of a large vitamin- a great touch to spice up salads. Try peeling cucumbers into ribbons and quickly sauteeing in olive oil and lime juice. 

Melons - Nothing says summer fruit like melons! Choose melons based on fragrance- they should smell sweet and floral up close. They should be heavy for their size and might swish inside when shaken if ripe. Try adding melon to a salad, or blend with your favorite oil and vinegar combination for a summer-y vinaigrette. 

Peaches and Nectarines - It takes sunshine to make these fruits desirable, so patience is crucial. It’s hard to know what one will taste like without tasting them, sometimes the most imperfect ones taste the best. Never refrigerate peaches or nectarines. Try grilling cut chunks of fruit, then adding to salads or desserts.

Peppers - Peppers come in many colors, including purple, orange and white! Summer is the best time to eat peppers- both the sweet variety and spicy chiles. Peppers are one of the most important vegetables to buy organic. They are highly sprayed and hold on to their pesticides. The price difference from conventional to organic is substantial, but well worth the extra couple dollars. 

Summer Squash - In the summer months, you can find bright yellow and green squashes of all shapes and patterns. They smell like a summer garden when fresh picked, but spoil quickly due to high moisture content. Recommended summer cooking: Slice, toss in vinaigrette, and grill. 

Tomatoes - Chino’s customers hold their breath for the mid-summer heirloom tomatoes, the ultimate addition to any summer dish. Early girl tomatoes arrive in mid June, with several delicious varieties following close behind. Summer is a great time for making fresh bruschetta, salsa, caprese salads, and other fresh combos.