Midsummer is pickle season -- and dill weed season as well. Fresh dill is wonderful in pickles, but I also love adding the feathery green herb to omelets, salads and soups. At the market, choose the freshest possible dill. I always ask the produce manager when the dill came in, because store lights cause the dill flavor to weaken quite quickly. Look for dill bunches that look very bright and fresh, with no wilting. If the flower buds are just starting to form, that's even better. Once home, wrap the very bottom of the stalks with foil and refrigerate in water. Dill weed is a good source of calcium, manganese and iron and also contains powerful flavonoids, known for their antioxidant, anti-inflammatory and antiviral properties.
Michael Marks is the marketing manager for FreshPoint.
99 cents to $1.49 per pound
Tips: The first-of-the-season summer Bartletts have arrived. Early in the season, these pears always take a little extra time to ripen, so be patient. Once ripened, they are very sweet and juicy.
89 to 99 cents per head
Tips: The hot weather has caused these lettuces to look more like open flowers than the typically tightly cupped head. That means the inside leaves won't be as light-colored as usual.
79 cents to $1.29 each
Tips: This is peak season for oil content and flavor. Avocados ripen fast at this time of year, as we move toward the end of the California season. New crop imports will begin coming from the Southern Hemisphere in August.