yumsugar -- To die for.

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

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,

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,

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,

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,

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,

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.

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.

All About Strawberries

partysugar — Thu, 03 May 2007 05:58:51 -0700

Strawberry season is almost upon us and I don't know about you guys, but I am very excited to eat luscious plump berries - especially since nothing says, "hello summer" more than a bowl full of beautiful strawberries. When purchasing strawberries, look for bright red berries with fresh and green stems. During the short 3-4 week season, purchase strawberries from your local strawberry field or farmer's market. In grocery stores look for the most plump and fragrant berries. Since strawberries do not ripen after being picked, choose ones that were picked fully ripened. Select dry, unstained containers.

As mold grows very quickly on berries, never leave a moldy one next to a good one. Out of all berries, strawberries have the most vitamin C and make a great simple delicious dessert. Strawberries were first cultivated in the year 1624 and today are most commonly grown in California and Florida. Store in the fridge uncovered in a colander to allow cold air to circulate.

One pint of fresh strawberries equals about 3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3 cups pureed berries.

What's In Season: Asparagus

YumSugar — Tue, 20 Mar 2007 03:08:47 -0700

I know that most of the country is still going thru winter conditions, but here on the west coast, we've had a pretty good run of spring-like weather. There are several things that say spring: breezy nice weather, girl scout cookies and fresh new produce. One of the joys of spring is the lovely asparagus. The season begins now and peaks in April/May in the west and May/July in the rest of the US. So now that you know it's in season, how do you go about bringing home the best stalks?

Look for straight, firm stalks that do not have a strong odor.
Choose stalks with smooth, tender skin, and that have compact (closed) deep-green or purple tips. Make sure there are no fernlike stalks growing out of the top.
Narrower stalks tend to be (but are not always) more tender than thick stalks (which can be woody).
Choose stalks of similar size so that they will cook evenly.
Once you get it home, keep refrigerated or standing upright in cold water. If there's no room for this, wrap the base of the asparagus with a damp towel. It's best used the same day, but should keep for 3-4 days, longer if bought from a farmer's market.

What's In Season: Dungeness Crabs

partysugar — Tue, 16 Jan 2007 08:01:13 -0800

Dungeness crab is the pride of the Pacific coast, and can be found all the way from Alaska to Mexico. It is a large crab that can range from 1 to almost 4 pounds. Its pink flesh is succulent and sweet. The season for the tasty crustaceans starts in mid November and lasts until about May or June, although the best time is in December and January when supplies are plentiful --meaning prices fall -- and the meat is sweetest. Dungeness usually runs from $5.90 per pound to almost $8 per pound, although it has been known to be as low as $4 per pound in recent years.

The common name of Dungeness crab comes from the town of the same name on Washington's Olympic Peninsula. It was in turn was named after a point on the English coast near the strait of Dover.

This year promises to be one of the best crabbing seasons. It's hard to beat Dungeness crab in its plainest form, just plucked from the shell and eaten with good bread and white wine.
But there are plenty of other ways to use the delicious meat, such as in my appetizer for Crab Salad on Tiny Toasts.

What's In Season: Citrus

partysugar — Tue, 09 Jan 2007 11:47:03 -0800

There is nothing as purely and simply delicious as fresh squeezed orange juice. I'm not talking about that stuff they sell in cardboard cartons on supermarket aisles, I'm talking about the real deal made with super ripe oranges. Although it may seem as if citrus is always in season because you can purchase it virtually year round, it is in fact at its best now. Lemons, oranges, mandarins, tangerines, and grapefruits should all be consumed for their high level of vitamin c, which helps reduce the severity of colds.

Citrus is a super versatile ingredient and can be consumed in liquid form or in everything from desserts to salads to sauces to cocktails.

Learn how to get the most juice out of your citrus.

What's In Season: Oysters

YumSugar — Wed, 03 Jan 2007 08:03:52 -0800

Oysters are best consumed in months containing the letter R (DecembeR, JanuaRy, FebRuaRy). This is because they spawn during the summer months and become soft and fatty as they grow. The cold water makes the oysters plump and luscious for harvesting in the winter. Reject those that do not have tightly closed shells or that don't snap shut when tapped.

The smaller the oyster is, the younger and more tender it will be. Fresh, shucked oysters are available at grocery stores and should be chubby, uniform in size, have good color, smell fresh and be packaged in clear - not cloudy - liquid.

Oysters are high in calcium, niacin and iron, as well as a good source of protein. Read more about the various types of oysters or make oysters with spinach and tarragon butter.

What's In Season: Persimmons

YumSugar — Wed, 27 Dec 2006 07:59:58 -0800

Ever decide to make a recipe, write up a grocery list, and head to the store only to discover sadly that the star ingredient of your dish is actually out of season? There is a reason strawberry shortcakes are only consumed in summer and sweet potato pie in winter. Of course modern American supermarkets would like the average everyday Jane to think that everything is always in season, but they're not fooling me. More and more chefs and restaurants have returned to cooking with fresh, seasonal ingredients. To help you do the same in your kitchen, once a week I'll write about what fruits and vegetables you should be eating now.

Let's start with persimmons, which are in season from November until February, but peak in November and December (so hurry and get your fix while the fixings good). Persimmons are a fruit of Chinese origin and early American settlers used them to make beer and wine. When ripe, the persimmon has a smooth, creamy texture, tangy-sweet flavor, and bright red-orange skin and flesh. The most common persimmon is the Hachiya or the Japanese persimmon. Don't even think about eating these heart shaped little babies until they're ripe because the incredible astringency will make your mouth pucker. You'll know that the Hachiya is ripe when the flesh feels squishy, almost like a water balloon full of jelly.

Persimmons are chock full of vitamins, can be used in recipes (like this one for persimmon bread ) or enjoyed eaten right out of the hand. I personally like to freeze them and eat them as if they were ice cream.