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1 of 6 | ARTICHOKES
This edible thistle’s suit of armor can be intimidating,
but it’s a lot friendlier than it looks: Snip
the thorns off each leaf with a pair of scissors
before cooking and eat only the soft flesh
under the leaves. The benefits Artichokes are high in fiber
and vitamin C, and are a great source of the
B vitamin folate, which is essential to fetal
development, says Christine Gerbstadt, M.D.,
R.D., an American Dietetic Association spokeswoman
in Sarasota, Fla. Serving suggestion Steam for about 40
minutes and eat the soft flesh right from the
leaves with garlic-yogurt dip.