Stay Sprightly With These Five In-Season Summer Vegetables

Spoiled by technology and the marvels of modern agriculture, nowadays you can find almost every type of produce all year round in the supermarket, be it seasonal or not. However, food that is in season is fresher, tastier, and healthier than at other times during the year because there's less chance of it having been subjected to long-distance delivery or harmful preservation techniques.

Amaranth, and specifically red southern amaranth, is a type of spinach. It's notable for its unique red leaves and roots, which when cooked seep into the dish making for a beautiful deep red color. Southern red also has the reputation of being the “Vegetable of Longevity” (长寿菜 cháng shòu cài) thanks to the plethora of vitamins and supplements within, including calcium, moderate amounts of iron and vitamin K, as well as dietary fibers The tender young leaves and stems can be cooked just like spinach and go great in either stir-fries or soup.

Green chiretta (穿心莲 chuān xīn lián)

Wrapped with husk-like leaves, wild rice shoots have a crunchy, light, and refreshing texture and a slightly sweet taste that is not too dissimilar to bamboo shoots. Best yet, they're believed to help those summertime hangovers because of its rich vitamin content and diuretic nature (just don't forget to drink more water!). An ideal wild rice shoot should be thick and pale white and only be lightly cooked to preserve its natural crunch and flavor.

Towel gourd (丝瓜 sī guā)

Towel gourd or sponge gourd works great in saucy dishes because its meat is naturally watery, especially when harvested young before it turns too fibrous. Spongy and with a unique fragrance, the gourd also has countless health benefits thanks to a variety of vitamins and minerals within.

Photos: parenting.firstcry.com, Nipic, Specialty Produce