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.
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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:
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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.
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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.
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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. RSS Feed 
