YumSugar

In Season: Butternut Squash

YumSugar — Thu, 12 Nov 2009 14:00:29 -0800

Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer - up to a month, unrefrigerated, in a cool, dark place - can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.

In Season: Fennel

YumSugar — Wed, 28 Oct 2009 15:00:09 -0700

It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come. Select sturdy bulbs that are firm and free of blemishes, with vibrant, healthy fronds. Store in a plastic bag in the refrigerator, for use within 3 to 5 days. Before preparing, trim the vegetable of any discolored or tough outer layers. Discover your favorite way to use it when you read more.

In Season: Beets

YumSugar — Mon, 19 Oct 2009 05:50:46 -0700

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.

In Season: Figs

YumSugar — Fri, 02 Oct 2009 13:00:10 -0700

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. Learn how to select fresh figs, and how to prepare them when you read more.

When buying figs, choose fruits that are firm but not hard, with a slight amount of give. Pick figs that feel juicy and rich, rather than dry, and be sure to handle them gingerly until you're ready to eat them, as they bruise easily. They are delicious on their own, but figs also play nicely against salty cheeses and cured meats. Here are some recipes to try:

Wrap them in prosciutto for figs in a blanket hors d'oeuvres.
Poach them for an elegant but simple dessert.
Smash them into panini with nut butter and banana.
Use them as a sweet topper for a salty pizza.
Bake them in a fig and goat cheese scone.

How do you plan to cook with figs this season?

6 Tasty Toppings For Corn on the Cob

YumSugar — Fri, 28 Aug 2009 05:50:15 -0700

In the past few weeks, we've combined Mexican cheese with corn in a salty, creamy salad, praised sweet corn pudding, and pondered the virtues of yellow corn versus white. Can you tell that we're obsessed with the stuff? From chowders to fritters, there are a number of ways to use corn when it's in season - but nothing is quite like relishing the succulence of a sweet, naturally buttery bite straight off the cob. Here are six of our favorite ways to top it all off.

View Slideshow ›

In Season: Radishes

YumSugar — Thu, 06 Aug 2009 13:10:38 -0700

On a recent trip to my favorite local farmers market, the Ferry Plaza Farmers Market, I bought way too many vegetables - including a few bunches of elegant French breakfast radishes from Petaluma-based Marin Roots Farm.

Although radishes are available in Northern California year-round, it's during warm Summer months when one can truly appreciate them for their crisp texture and spicy-juicy bite. These root vegetables are related to the turnip and horseradish families, and come in a myriad of varieties, from my dainty, fine-textured breakfast radishes, with their fuschia-hued base and white tips, to fiery red globes, trippy-looking watermelon radishes, and large, sweet daikons. Learn what I did with mine

A Sweet (and Sour) Taste of Tayberries

YumSugar — Fri, 31 Jul 2009 03:30:36 -0700

I grew up in a fruit-forward household, so I'm intrigued whenever I come across a variety I don't recognize. So when I found an article about mythical-sounding fruits called tayberries, I knew I needed to try them for myself. A cross between the Aurora blackberry and a European raspberry variety, this relatively young berry breed was developed at the Scottish Horticultural Research Institute, and named after the country's River Tay. It's been said to resemble the tart loganberry - a fruit I've never had the pleasure of trying - but with a sweeter finish. Follow me on my search to locate tayberries and see my comparison photos after the jump.

In Season: Heirloom Tomatoes

YumSugar — Thu, 09 Jul 2009 15:17:30 -0700

Few things excite a summertime farmers market crowd more than a spread of vividly-hued heirloom tomatoes. Unlike mass-produced tomatoes, heirloom tomatoes are breed with unique characteristics that have been passed down for generations. There are countless varieties that differ in color, shape, and size, as well as maturation times.

They range from the hefty, irregularly shaped, explosively juicy cherokee purple to the tiny, tart, and firm green zebra. Because heirloom tomato cultivars come in early-, mid-, and late-season varieties, pay attention to what's available at your local market that day. Generally speaking, select tomatoes that are firm, heavy for their size, and free of any open cracks or wounds. For ideas on how to cook with them, read more.

Enjoy them the way I do most often, which is simply sliced and drizzled with good olive oil, freshly ground pepper, and flaky sea salt. Or highlight their flavor in a variety of dishes:

Slice super thin and serve carpaccio style with an Asian-inspired drizzle.
Use a grater to crush ripe heirlooms into a classic gazpacho.
Cut a thick midsection out of an heirloom to include in a picnic-perfect caprese-inspired tomato and mozzarella sandwich.
Take advantage of small, intensely-flavored varieties to create an unconventional tomato water martini.
Make a flaky, savory heirloom tomato tart reminiscent of the French countryside.
Toss them in a Calabrian bread salad along with basil and olive oil-packed tuna.

What's your favorite way to use an heirloom tomato?

In Season: Cherries

YumSugar — Tue, 09 Jun 2009 12:50:02 -0700

Watermelon, strawberries, peaches - there are so many fruits that get me jazzed for Summer, but the cherry is my all-time favorite. Whether it's the mild, yellow rainier or the ultrasweet bing, there's something magical about the sensation of biting through the cherry's taut, shiny skin and getting a burst of sweet, slightly tart, juicy flesh. Take advantage of cherries now, because they have a short Summer season that lasts through July. Find out how to best choose - and use - these miniature stone fruits when you read more.

When picking cherries, select fruits that are firm, plump, and without blemishes. Cherries are among the fruits that don't ripen once they've been picked, so choose the darkest ones for the sweetest taste. Don't discount those bright red cherries, however: they make a wonderful tart addition to pies, jams, and drinks.

Admittedly, my favorite way to eat cherries is out of my hand, but nonetheless, I also enjoy making them a regular part of my Summer kitchen in a multitude of ways:

Serve sweet cherries alongside mint, grapes, and peaches in a Summer fruit salad.
Whip up a fast cherry pan sauce for lamb rib chops.
Make cherries the life of the bar with a cherry mojito or a bing cherry margarita.
Transport yourself to the French countryside by baking a classic cherry clafouti.
Cool down for dessert with ice cream sandwiches made with cherry chocolate ice cream and puff pastry.

What are your favorite tips for preparing cherries? Please share them with me below!

Which Fruit Gets You Most Excited For Summer?

YumSugar — Fri, 05 Jun 2009 11:45:06 -0700

Source