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What's In Season: Peaches

YumSugar — Mon, 04 Aug 2008 15:00:41 -0700

Peaches are my favorite stone fruit. I love everything about them: their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now is the apex of their season, I stopped by San Jose's J&P Orchards - quite possibly the last fruit orchard in Silicon Valley. After taking a stroll through his orchard, I spoke with owner Phil Cosentino about peach season. Find out what to look for in peaches when you read more.

While peaches are ready as early as May and available until late September, peach season is at its peak in July and August.
When selecting peaches at the fruit stand or grocery store, examine the area around the stem, as it indicates ripeness when picked. The stem cavity should be wide and open rather than narrow and restricted.
To select the sweetest peaches, take a look at the peach's base color. The peach's lightest color, regardless of shade (cream, yellow, orange, etc.), should be a warm hue. The best peaches will have no green undertones.
Whenever possible, visit a local peach orchard or fruit stand, as many large commercial grocery giants select peaches before they are meant to be plucked from the vine.
Don't squeeze peaches when selecting them; you'll simply bruise them. That said, it is perfectly fine to pick a bruised peach, as many of them are extremely sweet, and the bruises are harmless.

Do you have peach stands near your house? If you have other peach tips to offer, share them with me below!

What's in Season: Artichokes

YumSugar — Tue, 29 Apr 2008 10:00:12 -0700

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.

Selecting:

Choose artichokes that are firm and heavy feeling. A heavier weight usually means more water, which means it's fresh.
Look for ones whose leaves are tight and held together. Blooming ones are pretty and edible, but may have tough leaves.
Just because it's large doesn't mean its center (aka the heart) is going to be large.
Select artichokes that are dark green in color and have a slight glossy sheen to them.

Storing:

Like flowers, you can store artichokes in a vase of water.
Alternatively wash them in cold water, and place them - still wet - in to a plastic bag stored in your refrigerator.

Preparing:

Tap them upside down over your sink to dislodge any debris residing between leaves.
Wash them under cold running water.
Remove the sharp outer leaves by cutting the top of the artichoke off. You'll cut about 1/4 off.
Trim the bottom base. Some people remove the whole thing, while others just trim the end.
Now follow your recipe, or steam them for about 30-40 minutes. Check often to make sure the water (seasoned with salt and with lemon juice if you like) level has not depleted.

Do you have any great artichoke tips? Share them with us in the comments!

What's in Season: Watermelon Radishes

YumSugar — Mon, 14 Apr 2008 10:18:39 -0700

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?

What's in Season: Asparagus

partysugar — Fri, 07 Mar 2008 12:01:31 -0800

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.

Asparagus is most abundant between March and July.
There are three types of asparagus: green, white, and purple. Green is the most common and white is covered with soil - grown in the dark - to keep it from turning green.
At the store look for crisp stalks with firm brightly colored heads. Stay away from soft, limp-looking asparagus. Also flowers are a sign of age, so avoid stalks with flowers.

Fat stalks tend to be more flavorful and less stringy than thin stalks.
After purchasing, keep asparagus chilled until time to cook. If left at room temperature the stalks become tough and stringy and can lose their flavor quickly.
A serving size of asparagus is about eight stalks.
Choose stalks of similar size so they will cook evenly.

Sadly, Tomatoes Are Not in Season Right Now

YumSugar — Tue, 26 Feb 2008 16:20:31 -0800

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.

February is the end of Winter, and March will herald in the beginning of Spring. Right now try cooking with:

leeks
fennel
citrus
broccoli
chard
cauliflower
artichoke
radishes
asparagus
strawberries (in some places)
mushrooms
rhubarb
carrots
kale

Some of these are just starting up, so keep your eyes peeled!

Do you have a favorite recipe for any of those ingredients? Be sure to share it with us if you do!

What's in Season: Oysters

partysugar — Tue, 29 Jan 2008 13:43:31 -0800

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.

Oysters are best served with a light, crisp white wine. Muscadet and sparkling varieties are excellent choices.
When serving oysters, get six per person for appetizers and about a dozen per person for dinner.
Oysters should be alive until just before eating. When ordering oysters, use overnight delivery to ensure freshness.
Serve oysters with classic mignonette or lemon wedges. Horseradish and hot sauce also complement oysters.
Make sure to rinse oysters under cold water and discard any that are not tightly closed before eating.

Got a hot tip about oysters? Please share with us below!

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What's in Season: Citrus Is a Winter Fruit

YumSugar — Wed, 16 Jan 2008 13:28:31 -0800

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.

Hold the fruit to see how heavy it is. The heavier the fruit, the juicier it will be. If it is light, choose again. Light fruit means that the juice has dried up.
Check for smooth peels. Make sure the skins are firm and not mushy. The thinner the peel, the larger the fruit inside.
Avoid any mushy spots. It can be squishy (juicy), but it should not be mushy or soft.
The fruit should smell fragrant and a bit sweet, especially at room temperature. An off smell means an off-putting piece of fruit.

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Know Your Tomatoes

partysugar — Mon, 30 Jul 2007 10:08:39 -0700

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

Beefsteak: The biggest of the tomato family with a meaty texture - good for salads, grilling, and burgers.

Plum: Also known as Roma tomatoes, these babies are oval shaped, good for cooking, and used frequently in both Italian and Mexican cooking.

Cherry: Small, round like a cherry, and bite sized, these are perfect for salads, roasting, and tossed with pastas.

Salad: Also known as vine or round tomatoes, these are excellent for eating raw in salads or sliced and used in quiches or gratins.

Grape: Like the cherry tomato, these are small, oval shaped tomatoes that are super sweet and kid friendly. Use in salads or for snacks.

Green: A tart, yet ripe variety perfect for frying or for adding color to a tomato salad.

Heirloom: A variety that has been grown for over 100 years with the seeds being passed down from generation to generation. There are many different heirloom varieties that come in many different shapes and sizes.

Know another type of tomato? Please fill us in below!

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What's In Season: Corn

partysugar — Wed, 20 Jun 2007 09:08:31 -0700

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.

All About Cherries

partysugar — Thu, 17 May 2007 08:21:32 -0700

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.