what's in season

My friend calamari recently asked me what was up with artichokes. He and his gal are having a hard time figuring out how to pick and eat them, so I thought I'd give him some advice. To see how to select the best artichokes in the bunch, and what to do once you've brought them home, read more

I was recently at my local farmers market when I noticed these beautiful watermelon radishes. I've had them in salads before — they're absolutely gorgeous and add a tremendous amount of color to a dull-looking meal — but have a hard time finding them in person.

The watermelon radish has the crunchy texture like other radishes, and are peppery — like regular radishes — on the outside, and sweeter towards the middle. On the outside they appear to look like turnips or baby daikon radishes — they're actually an heirloom version of the daikon — and they can be prepared like them, too. You can cook them (braised, sautéed, mashes, fried, etc.) and serve it as a side dish, or you can serve them raw in salads, sandwiches, or as garnish.

Look for radishes that are firm and without any bruises. For a milder flavor, wash and cut radishes, and store in an ice-water bath several hours before serving. Also it's good to note that the intensity of the flavor will decrease the longer it sits around, so eat them up as soon as you can!

Have you ever had a watermelon radish? Do you enjoy them?

Last week I had my first asparagus of the season! I was surprised to see it in the local supermarket and couldn't resist serving it at an impromptu dinner party. In my opinion, asparagus is best roasted or grilled rather than steamed or blanched. To see my tips for enjoying Spring's asparagus to the fullest, read more

A friend of mine was complaining about how she had an awful caprese salad the other day. I felt sad for her food misstep, but I couldn't really feel sorry for her. After all, neither tomatoes nor basil are in season right now.

Yet my friend doesn't seem to be the only one who is setting herself up for food disappointment. I snapped this pic at my local market the other day. Looks like they must be getting a lot of complaints about sad tomatoes, too.

So, if tomatoes are out, what is in? To get a list of some fruits and veggies that are in their prime right now, read more

A plate full of oysters on the half shell nestled gently on a bed of ice is deliciously rewarding and sublimely satisfying. I've been desperately looking for someone to enjoy oysters with since the season officially started in September! Although you can get oysters year round, much like citrus, they are best consumed now and in months with the letter R. If you love oysters as much as I do, take a moment to learn more about them. For tips on how to select and serve oysters, read more

One of my local stores takes a lot of pride in offering fresh, local produce. They also make amazing seasonal Popsicles. Recently I was there and had a satsuma Popsicle with blood orange pieces. My friend thought it was weird, and wondered why they would have a nonseasonal item. That's when I told her that citrus is in season. She was flabbergasted, as were the rest of our friends; none of them realized that citrus is in season during Winter.

Granted, it's pretty easy to find citrus fruits year round, but right now is when they are at their peak. Perfect, because during cold season all the extra vitamin C is nice!

For tips on how to select the best citrus available, read more

Whether they're from your own garden, purchased at the grocery store, or picked from a farmers' market stall, tomatoes are summer's most beloved vegetable fruit. When they are in season, nothing beats enjoying the simple tomato in all its fleshy, red, ripe glory. When choosing tomatoes look for locally grown, fragrant, heavy, tomatoes with skin that yields slightly to pressure. Bright colored ones are best flavored. It's best to store tomatoes at room temperature rather than in the fridge because the harsh coldness will affect the taste of the fruit. When using a recipe that calls for a certain type of tomato refer to this helpful glossary. read more

Summer has to be my favorite season in terms of produce. Strawberries, cherries, tomatoes, corn... the list of delicious, ripe fruits and vegetables that can be attained locally at farmer's markets is virtually endless. I've just started to notice the first ears of fresh, crisp corn at the grocers. Corn is a type of grass that dates back over 5000 years. The average ear of corn is 12 to 14 inches in length and contains about 400 kernels arranged in 16 rows. Most of the United State's corn crop comes from corn that is planted in March-July in Iowa, Illinois, Nebraska, and Minnesota. The most common type is sweet corn that comes in yellow or white varieties. The kernel color has no affect on the sweetness of the corn.
When purchasing corn look for ears that have fresh, tight, bright green husks. Stay away from those that are yellowed and dried. If you can, peel back the husk a little to check out the ears which should be plump, bright, milky, and well rounded. The silk should not be brittle or brown but soft and moist with a light golden color. Eat your corn as soon as possible to enjoy maximum flavor, as it tastes best right after harvest (when the sugars are still retained). Keep in the fridge with the husks on until ready to consume.

Like strawberries, cherries are another of my favorite spring/early summer fruits. Since today is National Cherry Cobbler day, I thought I would take the time to let you know all about cherries. Cherries grow on trees and are a member of the stone fruit family - along with plums and peaches. When purchasing cherries avoid those with blemishes, mushy/light skin, or those that are shriveled. Cherries do not ripen after they have been picked, so choose those that appear plump, firm, smooth, dark/brightly colored with their stems pliable and attached (dry stems = old cherries). As they bruise easily, handle with care and thoroughly rinse and wash before consuming. Refrigerate to improve flavor and length of life, yet eat at room temperature for the best taste. Store cherries in a plastic bag in the refrigerator.

You should eat them in about three days. Generally speaking darker colored cherries are sweeter making them an excellent dessert. There are a wide variety of cherries on the market from Bing to Ranier to Queen Anne, and the peak cherry season is June/July. A sour variety is best for making pies, jams, and pastries - save the sweet ones for eating alone. To pit, slam with a knife as you would a clove of garlic to remove the skin or use a paper clip to slide in and stab the pit out.