The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Earlier this week I gave you a list of summers best fruit. Today, I wanted to give you a list of summers crispest and freshest veggies...

Summers Crispest Veggies:


Fresh basil is best found in July. There are several different types of basil - the normal with bright green leaves and then Thai basil, with smaller green leaves and purple basil, with bright purple leaves. Store it in the refrigerator, wrapped in a slightly damp paper towel, for up to three days. 

Try it

Layer buffalo mozzarella, fresh basil leaves and sliced ripe plum tomatoes. Drizzle with good quality olive oil and reduced balsamic vinegar and sprinkle with Maldon sea salt for a sublime and refreshing summer salad.


Corn starts to ripen in July and is sweetest in late summer and early fall. Choose corn with a bright green husk that does not lack moisture and has a firm hold on the husk. Corn is very perishable so try to cook on the same day you purchase. 

Try it

Grilled corn with flavoured butters is a real summer treat. Simply remove husks (or leave on and grill right in the husk) and wrap in foil. Place on hot grill for about 8 - 10 minutes, turning often. Stir softened unsalted butter with sea salt, cracked black pepper, fresh chopped basil or chives, lemon zest and lemon zest. Serve with hot gilled corn.

Green beans

Green Beans can be found at your local market in July and are available all summer long. Be sure to purchase beans that are bright green and sturdy and free of blemishes. Can be stored for several days, wrapped tightly in the refrigerator. 

Try it

Blanch green beans in boiling water for 2 min. Drain well. Melt butter in a hot pan and allow to bubble and become golden. Add pine nuts and allow to toast in the butter. Add green beans and toss to heat through. Drizzle with lemon juice and lemon zest. An ideal summer side to grilled chicken, steak or fish.


Fresh spinach enjoys a long season and is available from June to October. Store it fresh and unwashed in a loose plastic bag at the top of the crisper. If packaged properly, it will last 4 to 5 days. 

Try it

Baby spinach is the perfect base for any summer salad. Its delicate and buttery leaves make it the perfect compliment to any ingredient. Try tossing baby spinach leaves with wild blueberries, toasted pecans and goat cheese. 

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