Spring is definitely in the air and we're pumped — not only for a newly sparkling kitchen (thanks to Spring cleaning!), but also, in particular, for the colorful and diverse produce that the season brings with it.
Perhaps you're as enthusiastic about the new crop as we are, and you know your vernal vegetables and fruits inside and out. Can you spot the Spring produce at farmers markets? Let's find out when you take this quiz.
It's still officially Spring, which means you can still enjoy the bounty of fresh fruits that sweeten up the season. Just like with peak Spring vegetables, enjoying these treats can be as easy as taking a juicy bite, but we've rallied together five recipes that highlight each fruit's delectable essence.
In California, we've been getting some awesomely delicious avocados lately. Chalk it up to avocado season, which runs from Spring to Fall. Even if you don't live in the Golden State, chances are, that green fruit you're savoring is from here anyway. 90 percent of the nation's crop comes out of California. From sandwiches and salads to salsas and other tropical-tinged flavor combinations, avocado is surprisingly versatile. Here are 10 of our favorite ways to enjoy it.
We're looking forward to the beginning of Spring, when exotic produce is aplenty at farmers markets everywhere. But don't get too used to it: these pretty green things are still shockingly fleeting, and in just a few weeks, you won't be able to locate the likes of lesser-known specimens, like Spring onions, fava beans, and freshly foraged morels. Here are five more foods you'll want to track down before the season's over, plus our best recipes for them.
We love a zingy citrus and brussels sprouts salad as much as the next person, but as Winter drags on, all those leafy greens can get a little dull — so we welcome verdant Spring produce with open farmers market totes. With that in mind, we've compiled a handy guide to what fruits and vegetables we can all look forward to devouring this season, from peppery radishes to exotic cherimoyas, and loads in between.
With all that Spring produce popping up at farmers markets seemingly out of nowhere, it's pretty easy to get pumped about making all sorts of Spring things. But where to start? If I may, I suggest beginning with five of the season's most iconic items. Keep reading to learn more about them — and how to put them to good use.
Here at YumSugar HQ, we like to eat seasonally, but with the vast abundance of fruits and vegetables available, it can be a little tricky to keep track of what's available when. While one could always just take a stroll through the market to find out what's in season, we'll be turning to this comprehensive glossary in order to plan our menus ahead of time.
Before Fall's gone entirely, don't forget to enjoy the best of the moment's fruit and vegetable bounty. Here are five affordable, versatile favorites to seize before the season's over and some of our recommended ways to cook with them.
Walnuts may be the oldest-known cultivated tree crop, but until recently, I had little idea as to how the actual harvesting and processing procedure goes down. Thankfully, the California Walnut Board and Commission invited writers to the Mariani Nut Company's orchards and processing plant to better understand the journey each walnut makes from the tree branch to your plate. Click through to be enlightened and inspired.
If you're a fan of leafy greens like arugula, keep an eye out for purslane. It's reasonably priced, with a creamy consistency and spinach-like flavor, and it's available at farmers markets between April and November. Never heard of the plant? It has roots in Middle Eastern, Asian, Mediterranean, and Mexican cuisine, which is proof that the flavor is versatile enough to use in a myriad of foods.
Purslane's stalks have clusters of rounded, jade-green leaves, making it easily distinguishable from other greens. When selecting purslane (which is also sometimes known as verdolaga), look for bright green and plump leaves. While some farmers may choose to bunch the stalks like basil or fresh spinach, more than likely you'll see a heap of purslane, loosely tangled and stacked high in a basket to bag yourself.
Like other delicate salad greens, purslane tastes best when it's raw. For a few more suggestions of how to cook with it, keep reading.
