Shop the markets this weekend for some great ideas for 4th of July celebrations.  Outdoor grilling and eating top the list of things-to-do with family and friends and you’ll find some of summer’s best waiting for you at every stand.

Summer herbs are revered for flavoring food and drink and have a long history of medicinal and decorative use.  Most herbs belong to either the carrot family (dill and parsley) or the mint family (basil and rosemary for example).

When the boxes of fresh cut basil are unpacked at each market the alluring, sweet, spicy scent drifts from the stand.  Basil is a “must” with slices of vine-ripened tomatoes and fresh mozzarella as a quick appetizer or salad,  and is the main ingredient in the dozens of variations of pesto. Sweet or common basil with its large, green leaves is most prevalent but you may come across some purple opal basil or lemon, cinnamon or anise flavored basils.

Bunches of mint make the perfect partner with tea or a refreshing mojito. Summer savory has a fragrance and flavor similar to a cross between thyme and mint but is more suited in soup, egg, meat, pasta, fish and bean dishes.

Cilantro or Chinese parsley are the flat, lacy leaves of the coriander plant. The flavor and aroma are much stronger than parsley and an acquired taste for some, but a must in fresh made tomato salsas.

Rosemary, sage and thyme are considered the grilling herbs of summer. Sprigs of each can be placed  in between meats and vegetables on a skewer, or set on the coals to smoke.

Figs make a short appearance during late June and early July.  Botanically speaking figs are not a fruit but a flower with the blossoms on the inside – the seeds are the real fruit.  Magnificent looking fig trees can live as long as 100 years – the fruit is a natural source of sugar without being too high in calories and provides more fiber than any other common fruit or vegetable. There are over 100 varieties of figs but most common at the market are Black Mission, yellow-green Kadota, Brown Turkeys and Calimyrna.

Corn, corn, corn! Corn is synonymous with 4th of July barbecues. Consumer preference continues to lean toward the small, sweet kernels of white corn but supersweet varieties may be yellow, white, or bi-color, and convert their sugar to starch more slowly than old-fashioned varieties.

Personal preference determines choice of color and maturity of corn kernels, but freshness is the key to quality. The fresher the cob of corn and the cooler they remain after harvest the better.  Check out the growers who bring their fresh picked corn on a bed of ice!

Enjoy and see you at the market.