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.
In honor of Earth Day (next Monday, April 22), we want to take this week to appreciate all of the colorful, nutritious, flavorful produce that we get to enjoy. With that in mind, we scoured the shelves of our local Whole Foods Market for the most colorful ingredients, from bright red bell peppers to deep purple cabbage. We're going to be taking a look at all of the colors of the produce rainbow and chatting about our favorite ways to enjoy them. Keep checking all week long for lots of colorful culinary inspiration.
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.
Without getting too technical about exact temperatures — or the ripening gas known as ethylene — here's a simple chart that lays out where to store your most common produce, whether at room temperature, on a refrigerator shelf, or in the crisper (the coldest fridge drawer).
I've certainly been guilty of not storing my fruits and veggies in the right place, which can lead to wilted leaves and floppy carrots. That's no good! Keep reading to take a look at the chart
At the start of each season, it's so tempting to rush to the farmers market and buy up a bumper crop's worth of produce: buying local fruits and vegetables in season ensures peak flavor and lower prices. But unless you're feeding an army, you may find yourself with more delicious produce than you can consume before the weather changes once again. This Fall, feel free to stock up on an assortment of fruits and vegetables, because we have some tips on how to keep nature's seasonal delights from going to waste before the first frost kicks in!
You know us; we're always trying to keep it farm fresh around here. Besides apples and pears, squash is one of my favorites when it comes to cool weather produce. With squash it's all about variety — there are more than a few to choose from, and they are really versatile when it comes to preparation. They also taste great — sweet, creamy, and hearty with a big side of nutrition. Squash is an amazing source of vitamins A and C, with a good amount of calcium and iron, too. Here are five healthy recipes I'll definitely be cooking up this season!
Source: Flickr User swanksalot
With all of the information overload about the state of our current agriculture system, sometimes it's hard to keep the most basic rules straight. Whether you've been buying local produce for some time or you're finally getting serious about avoiding all the crazy pesticides, the Environmental Working Group makes it its job to inform people about which produce is best organic and where you can skip and save some extra dough.
The EWG compiled two lists: Dirty Dozen, which you should always buy organic, and Clean 14, where conventional will do just fine Some of the picks on each list may surprise you! Keep reading to learn the lowdown on pesticides and produce.
Fig season is like pre-Fall in the fashion world, a tasty little teaser that helps bridge the gap between Summer and Autumn. Perhaps it's partly because the season is so fleeting that this fruit tastes so sweet, but when figs are just right, they taste downright sinful. When people tell me they don't like figs, I say, they just haven't had a good one yet.
This soft, fleshy fruit with a thick but edible skin comes in many colors and forms. In North America, the most common types are Mission figs, Brown Turkey, and Brunswick, which have dark skin and a pink-purple middle; Calimyrna, the green-and-pink beauties like the fig pictured above; and Kadota, another green-skinned variety.
Keep reading to learn how to select fresh figs, and how to prepare them.
Considering our obsession with berries, it's hard to believe that there are still quite a few out there that I've never tried. This week, I had my first encounter with a gooseberry: a fruit smaller than a blueberry with a round-meets-oblong shape (similar to that of a green grape) and a fuzzy, veiny, green apple-colored exterior. I couldn't ignore my intrigue and impulsively picked up a carton to experiment with at home. My initial observations of the fruit, when you keep reading.
There's nothing I like better on a hot Summer day than enjoying fresh, sweet corn on the cob. If you're looking to take advantage of this in-season vegetable, I've rounded up 10 of my favorite corn recipes for your warm weather enjoyment.
