Similar to the Red Beauty, the Black Beaut is a Santa Rosa style round plum. This plum has deep dark – almost black skin with bright red flesh.
Black Beaut Plum
Storage Tips
Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.
Walla Walla Onion
Walla Walla onions are so sweet sweet. In 1900, a French solider named Peter Pieri settled in Walla Walla, Washington, from Corsica, Spain, with a few onion seeds in his pocket. He made the onion famous, and the onion made Walla Walla a crossword staple.
Storage Tips
Dry onions should be stored at room temperature in a dry location and out of direct sunlight, like the kitchen counter or cupboard, for up to one month.Carrot
Carrots were not always orange. Throughout the ages they grew in many colors including purple and white. It was the Dutch, whose patriotic allegiance to the House of Orange (the Dutch Royal family), propagated the bright orange variety that is commonplace today. Closely related to fennel and parsley, the carrot is an aromatic vegetable. Its [...]
Preparation Tips
Wash thoroughly and gently scrub—keep the peel for maximum nutrient benefits. Delicious raw on their own; sliced or grated and added to salads and slaws; or roasted, steamed, stir-fried, grilled, boiled, baked, or braised. And don’t forget about carrot juice and carrot cake.Storage Tips
Tightly seal unwashed carrots in a plastic bag and refrigerate for up to a few weeks. They can also be blanched and frozen.Red Carmagnola Bell Peppers
Sweet bell pepper, its seeds hail from Italy. Great for roasting. Roast over a grill or gas flame till charred, turning with tongs. Place in plastic bag to “sweat”, and then rub off charred skin.
Preparation Tips
Remove stem, de-seed, and slice away any white membrane. Chop or slice; sauté, steam, or stew. Peppers add color and contrast to many dishes. Add raw sweet pepper slices to kids’ lunches (or your own) for a big vitamin C boost.Storage Tips
Refrigerate bell peppers in a paper bag, and make sure they don’t get too moist.Garlic Scapes
In spring, the garlic plant’s head looks like a fountain pen tip leading the long stem in twirls and loops like it’s scribbling or chasing a bee. Farmers trim the stems called scapes for a blissfully garlicky treat - another edible part of this important plant.
Recipe Links
Garlic Scape RecipesPreparation Tips
Use garlic scapes as you might asparagus: cook lightly. Used as a festive ingredient for pizza or a frittata, their mild garlicky-ness will be revealed. Or try them in a pesto.Storage Tips
Garlic scapes store well, although they taste best when fresh. Keep in a paper bag in the fridge for a few weeks, or chop and freeze for later use.Carolina Gold Tomato
A unique tomato, this golden orb can be large. Flavorful and fruity, this wonderful tomato is low in a acid, which can be a great benefit to those who have to avoid regular red tomatoes.
Preparation Tips
Slice tomatoes with a serrated knife. Cut in half, giving the hemisphere a gentle squeeze to release seeds and juice and then slice or chop.Storage Tips
Tomatoes are best at room temperature as the chill damages their delicate membranes. Keep away from heat (like the stove) and place in a bowl to add beauty to your counter.
Scallion
Also called green onions, scallions are a milder member of the allium family, which includes onions and garlic. After trimming off the root tips of the white ends, both the white base and hollow green stalks can be chopped and added to a wide variety of foods, from egg dishes to stir-fries to pizza and [...]
Recipe Links
Scallion RecipesStorage Tips
Scallions tend to go limp and/or slimy if left in the fridge too long, so use them as soon as possible. To keep them fresh for up to a week, place them “bouquet-style” in a glass jar, with the root ends in about 3 inches of water, and cover stalks and jar loosely with a plastic bag. Note: if scallions are bunched, remove rubber band before placing in jar.Karinata Kale
Karinata’s curly, almost purple dark green leaves are full of hi-octane kale power. Trim the leafy part away from stems for tender greens. Chop the stems for sauté or use in soup stock. A diet including Kale and its cruciferous vegetable sisters is attributed to lower cancer rates.
Of Androids and Apricots
By Heidi Lewis Robots are already a part of everyday life—Siri can call your mom for you, and robotic vacuums clean and entertain your cat while you’re away. Artificial intelligence guides many appliances, and robots do the heavy lifting and repetitive tasks of manufacturing. Robot designers are working fast and furious to close the gap [...]
Preparation Tips
Simply wash and eat out of hand, or chop into salads, grain dishes, or pancakes. Apricots sweeten when grilled or baked.Storage Tips
Apricots continue to ripen after picking. Store at room temp out of direct sunlight until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Chocolate Cherry Tomato
No, not a new lip stick color… it’s a great flavored tomato. A “cluster” tomato, growing on a vine – the dark maroon skin color draws the heat of the sun, concentrating its flavor.
Preparation Tips
Slice tomatoes with a serrated knife. Cut in half, giving the hemisphere a gentle squeeze to release seeds and juice and then slice or chop.Storage Tips
Tomatoes are best at room temperature as the chill damages their delicate membranes. Keep away from heat (like the stove) and place in a bowl to add beauty to your counterChive Blossoms
Purple puffs puff. How preposterous their purple heads float on the chive stem, looking like lollipops. Oniony lollipops that is. Yes, these blooms are pretty and edible. The blossoms have a flavor similar to the chives themselves — try on a salad or in an omelette.
Preparation Tips
Remove the main stem so the separate petals or florets detach, and spindle in salads for a dash of color and chive flavor.Storage Tips
Place stems of chive blossoms in glass of water, like flowers in a vase.Chives
Chives, the baby of the onion family are essentially onion grass, organically grown.. Chopped finely, the vibrant green little rings of the hollow stem add pizzazz to any dish.
Preparation Tips
May be chopped, or simplest is snipping into pieces with scissors. Adds fresh oniony flavor to any entrée or salad, but an absolute must as an accessory to baked potatoesStorage Tips
Roll bundle into a damp paper towel and store in a loose plastic bag in the fridge. Use with in three days.Cherokee Red Lettuce
Cherokee Red Lettuce is a floret type loose leaf lettuce. it has the nice feature of being a bit thicker leafed. Its beautiful, almost black magenta is a fabulous contrast to the bright orange of carrots and other colors.
Preparation Tips
Tear leaves into bits. Place in a bowl or sink of cool water swish a bit - but let debris sink to the bottom. Use salad spinner to dry. Then spin lettuce Use dry.Storage Tips
Wrap base in moist paper towel, place in lose plastic bag. Refrigerate, best used as soon a possible up to three days.Cremini Mushroom
Brown or white, and often called Baby Bellas or Button Mushrooms, Creminis are a mini version of the Portobello, a variety that grows only in a controlled environment. Creminis are an excellent source of selenium, B vitamins, copper, potassium and phosphorus.
Recipe Links
Mushroom RecipesPreparation Tips
Avoid washing mushrooms before preparing; ideally they should be gently brushed with a moist paper towel or soft-bristled brush. To grill or sauté, brush the mushroom with oil and grill for 5 minutes on each side or bake for about 20 minutes.Storage Tips
Store mushrooms in the fridge where they won’t be crushed or bruised. Place in a paper bag or tray covered with a dry paper towel to promote air circulation. Don’t let them get moist, and use within a few days.Cubanelle Peppers
Your salsa couldn’t get more authentic unless you had Tito Puente cut the Cubanelle Pepper himself while doing the salsa. These sweet peppers are admired for their thin flesh and used in Puerto Rican cuisine.
Preparation Tips
This versatile chili pepper is often enjoyed sautéed in olive oil with garlic. It can be roasted (plain or stuffed, as you would bell peppers) and is lovely added to sauces, salsas, rice dishes, or stir-frys. Try it minced fresh and added to salads and soups, or stirred in with sour cream as a topping for baked potatoes, tacos, etc.Storage Tips
Peppers freeze well. De-seed, cut in half or chop, and store air-tight.Cherry Bomb Peppers
Put a little punk rock in your food. Ch-ch-ch-cherry bomb peppers are the cute little ones. But like the girls in the Runaways, they may look innocents – but watch our mom, watch out dad! Cherry bomb peppers rate around jalepeño heat on the Scoville chili scale.
Preparation Tips
It is a good idea to wear rubber gloves when cutting hot peppers, as the capsaicin can linger on your skin even after washing.Storage Tips
Peppers keep well in the fridge for two weeks. They may also be air dried and will keep for two months.Beatrice Eggplant
Looking like a Dale Chihuly object d’art, this eggplant is as tender as it is beautiful.
Preparation Tips
Peel eggplant for best texture. Eggplant's sponge-like flesh soaks up oil, to attenuate this - cut into thick slices and salt generously. Lay slices in a colander for one hour, then rise and pat dry. Chop into bite size or batter and fry slices. Eggplant can also be roasted in oven or on a grill. Prick with fork, wrap in foil and turn frequently.Storage Tips
Eggplants are sensitive, and should be used as soon a possible. Wrap in moist paper towel and loose plastic bag so it doesn't dry out and keep in fridge for 1-2 days. Keep away for other ethylene producing fruits like apples, melons and stone fruit.Feeling and Seeding Spring
By Heidi Lewis Why is it that in spring we have that hankering to get our hands in the dirt? That urge to plan and to plant; to go to the nursery and load up our wagons with little pots of promise for a great summer garden. It must be some ancient gene or a [...]
Lebanese Summer Squash
Tender light green summer squash. It is also called cousa type or clarinet – but it won’t carry a tune, just sweet flavor.
Costato Romanesco Squash
Used just like traditional zucchini, this popular hybrid is loved by Italian cooks for its deliciously nutty flavor and firm, crisp texture. With its ribbed surfaces, slices are beautifully scalloped. Romanesco Squash is wonderful in stir-fried dishes, baked, or sautéed.
Recipe Links
Costata Romanesco Squash RecipesPreparation Tips
Rinse before preparing, and trim the ends. No need to peel.Storage Tips
Zukes are tender and bruise easily, so handle carefully. Store in a bag in the crisper section of the refrigerator. Use within one week.Concord Grapes
Young Vitis labrusca aka the Fox Grape grew up on a farm in Concord MA in the 1850s. Hitching the rails to Hollywood and then shooting to stardom in TV-land under the moniker “Concord” this grape portrayed the quintessential grape character in stage and screen. From grape jelly to giant grapes in dream sequences – [...]
Storage Tips
Grapes continue to ripen after being picked—refrigerate them to slow down the ripening process. You can tell freshness by examining the stems. Fresh grapes will have green and pliable stems, while grapes that have been stored for a while will have twiggy and woody ones.Concorde Pear
Pears with necks as lovely as Audrey Hepburn. Concordes combine the crispness of Conference pears and the juiciness of the Comice. A fairly new variety bred in England, these pears have a brilliant fruit feature – they resist oxidation! Because they are slow to turn brown after slicing they’re great to share with co-workers. If [...]
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Comice Pear
The Doyenne Du Comice was developed in France in the mid 1800′s. It is widely grown on the west coast. It can be recognized by its bulbous shape and dimple underneath. It has a green color when firm and turns light yellow as it ripens. When ripe it will have a wonderfully smooth and juicy [...]
Storage Tips
Pears are picked hard to avoid bruising and should be stored at room temperature, away from heat and sunlight. They ripen from the inside out, so if it gives to the touch, particularly near the stem, it is ready to eat.Clementine
The Clementine is surely a darling. Developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter Seville orange. A zipper peel with few seeds and tangy taste. The Clementine is surely a darling, developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter Seville orange. Clementines have fews seeds [...]
Storage Tips
Leave mandarins on the counter if you expect to eat them within 3–4 days. Otherwise, refrigerate for up to 2 weeks. Most mandarin oranges are seedless, although some varieties contain seeds. The segments are delightful in on their own or in salads.Be The Blueberry
By Heidi Lewis Hello, my name is Violet Beauregarde. You may remember me from Roald Dahl’s Charlie and the Chocolate Factory? I was the kid who chewed a lot of gum—and I mean A LOT—and while visiting Mr. Wonka’s factory, I got excited and grabbed one of his inventions. Short story shorter, the dang gum [...]
Storage Tips
Blueberries are picked ripe and should be enjoyed as soon as possible. To store, keep in the fridge, but don’t wash them until you’re ready to eat (or freeze) themCipollini Onion
Button-like Cipolini (pronounced in Italian accent “chip-o-LEE-nee”) onions fall in with the pearl onion and shallot crowd. Used in Italian cuisine, great braised or roasted too.
Storage Tips
Dry onions should be stored at room temperature in a dry location like the kitchen counter or cupboard for up to 1 month.Cilantro
Cilantro leads a double life as Leaf Herb and Spice Seed. We are mostly familiar with the leaves’ fresh taste in guacamole, salads, and salsas. The Cilantro flower’s seed, known to us as Coriander, is used in many exotic and everyday dishes. Cilantro is a good source of magnesium and iron and also reportedly has anti-inflammatory [...]
Preparation Tips
Try it as an alternative to basil in a pesto or to parsley in chimichurri. You can make a tasty cilantro/lime butter, brighten mango salsa, or sprinkle on tacos or curried dishes.Storage Tips
The best way to store fresh herbs is to plunk them like a bouquet in a jar one-third full of water and place a plastic bag over the top.Chojuro Asian Pear
Ripe Chojuro Asian pears are known for their delicious, butterscotch flavor. Asian pears are sometimes mistaken for apples because of their crispness and round shape.
Preparation Tips
Asian pear flavors go well with bright foods and fresh cheese. Combinations could include pecans and almonds, as well as grains like quinoa and millet.Storage Tips
Asian pears keep longer than European ones, and can be held in the fridge for a few weeks.Chioggia Beets
The Chioggia Beet is an heirloom variety, hailing from Chioggia, a miniature Venice on Italy’s Adriatic Sea. Chioggia stripes + cooking = pink. If you want to preserve the beets’ unusual design, slice and serve raw. Cook them gently, steam, boil, or roast. To get the most nutrients, cook beets with the skin on and then peel afterwards. This [...]
Preparation Tips
Cooked: Scrub and remove tops and bottoms. Roast in covered pot with a little water in bottom of pot. They are done when easily pierced with a fork (30-40 minutes). Run under cold water and peel. Raw: Scrub and peel outer layer; slice or grate in salads.Storage Tips
Break or cut greens 2 inches from root. Store beet roots in a bag in the crisper, for no more than 1 week. Greens should be used immediately or stored separately wrapped in paper towels in a plastic bag and will last a couple of days.Chinese Honey Mandarin
Also known as Ponkan. One of the oldest and most popular mandarin tangerines, thought to have originated in India. Ponkan is distinctive for its oblate shape, often having a short “collar” or neck. They are easily peeled, sweet, tender and juicy!
Lemon Verbena
Lemon verbena - Species name: A.Citrondora, is one of the most refreshing flavors of summer, cooling drinks and teas – its scent unfurling brows and soothing the hectic. Lemon verbena leaves come from an innocuous looking chartreuse shrub.
Preparation Tips
Steep fresh leaves for tea, or for cooking with veggies like zucchini to add a lemony flavor. When dried - add leaves as you would bay leaves to rice or soups, removing the leaf at the finish.Storage Tips
Hang to dry, or keep fresh in moist paper towel and fridge.Chocolate Spearmint
“My sister.. my daughter”… don’t let Fay Dunaway in Chinatown mix you up. Chocolate spearmint IS mint. Use whole leaves for tea, or tear into fruit salads. Spearmint is one of the more potent mints, and will add zest to any dish. On one hand, refreshing in Mojitos or tabouleh and on the other hand, [...]
Storage Tips
To store mint, set stems in a jar of water and loosely cover leaves with a plastic bag in the fridge. Plucked leaves can also be frozen or dried.Chestnut
“Well to get to these lovely nut meats they need to be peeled. Now humans aren’t as skilled as we are, but they can get the job done by boiling, roasting or even microwaving till the leathery shell cracks away and the inner papery pellicle can be removed. Slice an “x” on the flat part [...]
Preparation Tips
How To Roast Fresh ChestnutsStorage Tips
To keep your chestnuts fresh, place in a ventilated bag in the crisper of your refrigerator or freeze for later use.Cherry Tomato
Nature’s candy. Cherry tomatoes have 23 mg Vitamin C per cup, and about one calorie per tomato. The free radical fighting antioxidant lycopene is tomato’s gift to you. Cooking concentrates the lycopene, but no one will fault you if you can’t wait.
Preparation Tips
Cut tomatoes for salads using a serrated knife. Serve sliced tomatoes with fresh mozzarella, olive oil, basil leaves, some capers, salt, and pepper for a wonderful salata caprese. They cook quickly and break down quickly for fresh tomato sauce.Storage Tips
Who could blame you if the cherry tomatoes are eaten out of hand and don’t make it to the table? Store at room temp for best flavor and use within a few days.Cherry Belle Radish
These radishes are bright red little cherry bombs of zesty radish flavor. They are brilliant served cold or refined sautéed in thyme and butter.
Preparation Tips
Wash before using, trim the little root and leaves. The leafy greens can be used raw or sautéed. Some enjoy radishes simply washed, trimmed, salted, and eaten. Thinly sliced or grated, they add crunch and flavor to salads and slaws. Many Europeans enjoy radish sandwiches, with thinly sliced raw radishes on delicious bread with sweet butter.Storage Tips
Summer and winter radishes store well in the refrigerator for 1–2 weeks once the tops have been removed. Store greens separately for 2–3 days.Benton Cherries
Benton is a registered trademark name for a dark red cherry that ripens the same time as the Bing – “rounda ’bouta bing” you might say. It is a large, sweet cherry.
Recipe Links
Pit cherries the old-fashioned way (with your mouth, being careful not to swallow the pit); use a handheld pitter; or carefully slice and de-pit with the tip of a paring knife. Cherry pit–spitting manners may vary from family to family—but a pair of cherries over the ears is in fashion everywhere.
Preparation Tips
Unlike other stone fruit, cherries are picked ripe. They may be left on the counter for a couple of days out of direct sunlight or refrigerated in a plastic bag for several days. Do not wash until ready to eat, as excess moisture during storage can cause them to meet an untimely demise. When ready to use, rinse and let warm to room temperature for best flavor. (Although they’re also great pitted and frozen for a refreshing treat in the hot summer months!)Cherokee Heirloom Tomato
The Cherokee was one of the first “black” tomatoes and the first to be popularly recognized as an heirloom. This tasty tomato was mistaken as over-ripe when first compared to hothouse versions. Indeed, the purple skin absorbs the suns rays voraciously.
Recipe Links
Heirloom Tomato RecipesPreparation Tips
Wash tomatoes in cool water before using. Slice and sprinkle heirloom tomatoes with sea salt, drizzle with olive oil, and enjoy; add to salads, sandwiches, salsas, sauces, or pasta bakes. Let the colorful palette and flavors of heirlooms be the life of your next party!Storage Tips
Store (display) heirloom tomatoes on the counter stem-down in a cool spot, out of direct sunlight. Use when slightly soft and aromaticOrange Cauliflower
Orange AKA Chedder cauliflower contains a least 25% more beta-carotene than white cauliflower. It is a hybrid, taking some 30 years to develop from a chance orange curd. This new vegetable is not GMO – it has been bred the old fashioned way.
Recipe Links
Cauliflower RecipesPreparation Tips
Cut off leaves and hard stem. Break or cut into florets. Throw in boiling salted water for 5 minutes, strain and serve with butter, salt and pepper; or cook down for a copper-colored soup; or simply steam the florets and serve with peas or carrots as a color complement.Storage Tips
Fresh-picked veggies always taste best eaten as soon as possible when the nutrients are at their most potent. Cauliflower can be kept for up to five days in a loose plastic bag in the crisper section of the fridge. Keep stem down, head up so moisture does not collect in the florets.The Spring Forager
Hunting the Elusive Morel Mushroom By Elizabeth Weinstein Just off one of Washington, D.C.’s busiest interstates, a group of George Mason University students has gathered in a lush nature preserve, armed with collection bags, cameras, and some of the area’s top mushroom hunters. Their mission? Morels—those tasty, elusive, honeycombed beauties that pop up in woods [...]
Heavy Metal
When the heat is on, cast iron cookware performs By Miriam Wolf My frying pan is as much at home on a campfire grate as on a burner of my glass-top electric stove: I can slide it into the oven to put the finishing touches on a dish, cleaning is easy, and the food always [...]
Basil
A key ingredient in Mediterranean and Asian cuisine, basil is a member of the mint family and is an incredibly versatile herb. Genovese, Greek, Spicy Globe, and Thai basil are a few of the many varieties that come in an assortment of colors (including purple!) and flavor accents, such as lemon, anise, and clove. It [...]
Recipe Links
Basil RecipesStorage Tips
Keep basil in a plastic bag in the fridge with stems wrapped in a moist paper towel, or standing in a jar of water like a bouquet, loosely covered with a plastic bag. It can also be rinsed well, chopped, added to ice trays, covered in water or olive oil, and frozen for later use.Charentais Melon
A melon with many devotees like Fruit Detective David Karp who called it “the best melon in the world.” Alexander Dumas was so passionate about the Charentais that he donated 300 of his books to the town of Cavaillon in exchange for 12 melons a year. The town square in Cavaillon has a huge statue [...]
Storage Tips
Store at room temperature until ripe. The best indicator of ripeness is aroma. If a melon’s sweet fragrance is noticeable, it’s probably ready to cut and eat. The outside of the melon should feel firm but give slightly to pressure, particularly on the end where the stem was. If it feels rock-hard, give it a little more time.Cavendish Banana
If you prefer you bananas with pedigree, than the Cavendish is for you. It has peerage – so you may address your banana as Duke, Marquess, Earl, Viscount – or Baron Banana. But if our banana doesn’t come when you call — then “hey you!” should work. Most bananas we include in our cases are [...]
Storage Tips
Store bananas at room temperature away from direct sunlight and heat. Refrigerating bananas will turn the skin black. Bananas become yellow, soft, and sweet as they ripen. If you want to speed the ripening process, put bananas in a paper bag along with an apple overnight. The natural ethylene gas released by the apple will help ripen your bananas. Bananas are very delicate and can be easily damaged by extreme temperatures, hot or cold. If bananas turn black then most likely the fruit was exposed to extreme coldChampagne Grapes
Dah-ling, what better way to kick off the morning meeting than with itsy bitsy champagne grapes. Black Corinth grapes, sweetie. Corinth as in Greece, as in Onassis. These grapes are just the cutest little darlings. They thrive in the sunny climes, just like you know who. You want to feel like a Greek god? Well [...]
Storage Tips
Grapes continue to ripen after being picked—refrigerate them to slow down the ripening process. You can tell freshness by examining the stems. Fresh grapes will have green and pliable stems, while grapes that have been stored for a while will have twiggy and woody ones.Cauliflower
The compact heads of cauliflower are called curds. When the small florets show themselves the farmer gathers their outer leaves together and ties them closed. Swaddling them “blanches” the curd so it grows up to be a white-headed cauliflower.
Recipe Links
Cauliflower RecipesPreparation Tips
Cut off leaves and hard stem. Break or cut into florets. Throw in boiling salted water for 5 minutes, strain and serve with butter, salt and pepper or simply steam the florets and serve with peas or carrots as a color complement. For whiter cauliflower, add a tablespoon of milk or lemon juice to cooking water. Cooking in an iron or aluminum pot will turn this lovely vegetable yellow or greenish.Storage Tips
Fresh-picked veggies always taste best eaten as soon as possible when the nutrients are at their most potent. Cauliflower can be kept for up to five days in a loose plastic bag in the crisper section of the fridge. Keep stem down, head up so moisture does not collect in the florets.Celery
Originating in the salt marshes of the Mediterranean Sea, celery perfected the art of drawing up and retaining water. That’s why its ribs are the backbone of cooked sauces, soups, and casseroles. When cooked, celery punches up the flavor. It’s been said that you burn more calories eating celery than the celery itself contains. But [...]
Preparation Tips
Rinse celery ribs well under cold water, and trim off tops and bottoms. Some prefer to peel the large, thicker strings off, but some hold them in high regard. Don’t forget the quieter parts of the celery: the leaves add flavor to soups and salads, and the heart is delicious when braised.Storage Tips
Freshly picked veggies always taste best eaten as soon as possible. According to Cook’s Illustrated magazine, the best storage method is to completely wrap celery in aluminum foil and refrigerate. It should last in the fridge for a few weeks.Cayenne Pepper
Mostly known to us in its powder or liquid hot sauce form when it sneaks up and bites us! Bright fire engine red peppers usually are a cautionary indication of the fire inside them. 30,000-50,000 on the Scoville scale, about halfway between a Bell Pepper and Habenero.
Preparation Tips
If sensitive to capsicum, take precautions with contact by using gloves, and be sure not to touch eye area. Slice and de-seed, chop finely and add to baked or stewed dishes, or fry whole.Storage Tips
Peppers keep well in the fridge for two weeks. They may also be air dried and will keep for two months.Corn
“Maize” is the proper term for corn, and in many languages of the Americas, it translates to “that which gives us life.” North Americans claim corn as part of our culture—we enthusiastically enjoy it on the cob, creamed, popped, ground for tortillas, and more. Corn’s origin is thought to be Mexico, although it is still [...]
Preparation Tips
Rinse corn in cool water before preparing. Kernels may be sliced off of the cob for use in salads, sautés, cornbread, and more. To make corn on the cob, simply remove leaves and silk, and toss the cob in salted boiling water for 5 minutes. Grilling techniques include putting the cob on the grill or putting the husk directly on the coals. Corn even takes well to the microwave.Storage Tips
Store fresh ears of corn in a closed brown paper bag in the crisper drawer of your fridge for up to a few days. But for best flavor and the juiciest kernels, prepare corn as soon as possible!Apple Blossom Time-Lapse
By Heidi Lewis 1913 was a crazy time. It was the year Igor Stravinsky and Vaslav Nijinsky staged the ballet The Rite of Spring. Nowadays, we are accustomed to the dissonance and seemingly tonal chaos of Stravinsky’s famous piece. It has been rolled into many cinematic scores, including Fantasia, but a hundred years ago in [...]
Elizabeth’s Festive, Flexible Lasagna
Pesto Adds Zip to Family Favorite By Elizabeth Weinstein Everyone needs a go-to dish, one you can throw together for last-minute guests or take to new neighbors, or to bleary-eyed parents during their first days at home with a new baby. For my family, that dish is what we call our “festive, flexible lasagna.”There’s nothing [...]
Brooks Cherries
In the American cherry world everything comes after the Bing. And the wingman to the Bing is the Brooks – a headliner in its own right, a sweet early cherry.
Preparation Tips
Pit cherries the old-fashioned way (with your mouth, being careful not to swallow the pit); use a handheld pitter; or carefully slice and de-pit with the tip of a paring knife. Cherry pit–spitting manners may vary from family to family—but a pair of cherries over the ears is in fashion everywhere.Storage Tips
Unlike other stone fruit, cherries are picked ripe. They may be left on the counter for a couple of days out of direct sunlight or refrigerated in a plastic bag for several days. Do not wash until ready to eat, as excess moisture during storage can cause them to meet an untimely demise. When ready to use, rinse and let warm to room temperature for best flavor. (Although they’re also great pitted and frozen for a refreshing treat in the hot summer months!)Celery Root (Celeriac)
Celery root, or celeriac, is prized for its delicate flavor, not its looks. It’s a very versatile and edible root. Sliced, julienned, or grated then blanched, reveals what Chef John Ash calls ‘the quintessential winter vegetable.’ Celery root is excellent when pureed in soups. Or simply broil with a little olive oil and salt, and other [...]
Recipe Links
5 Uses for Celery Root (Celeriac)Preparation Tips
Use a good quality, small, sharp paring knife to peel. Once peeled it will slowly oxidize, turning brown. If it needs to sit longer than 15 minutes, just drop it in a bowl of water with a splash of lemon to keep it looking fresh. The leaves are also a tasty addition to soups or stock since they have a super-celery flavor.Storage Tips
If kept cold and dry in the refrigerator, celery root can last several weeks. Keep checking for any soft spots.Pixies and the Full Moon Fairy
By Heidi Lewis Springtime mandarin season makes me think of the Full Moon Fairy. I first heard about her when my daughter came home from kindergarten and announced that a fairy would be visiting us—every full moon. Ah, another late night visitor to add to the guest list. I was already pressed to remember to [...]
Canary Melon
Put some Harry Belafonte singing Yellow Bird on the hi-fi and cut open a sweet Canary Melon for a double tropical treat. Yellow rind and pale green flesh.
Preparation Tips
Wash melon, cut in half - scoop out seeds and cut into slices or scoop out with melon baller utensil.Storage Tips
Leave on the counter to ripen. Store cut melon in the fridge for two days.Adirondack Blue Potato
Your purple potato has the blues. It has the “purple all day and all night” blues. Adirondacks have been developed to keep their crazy color. The side benefit of being blue? It’s good for you. Purple and blue potatoes contain the antioxidant anthrocyanins.
Preparation Tips
Skin contains many of the antioxidants this potato is valued for, so ideally use un-peeled. Scrub potatoes and slice into wedges if baking, or boil. Vibrant color will fade some in cooking - but still purple enough to think about color combinations like contrasting it with bright green fresh parsley.Storage Tips
Store potatoes in dark, cool place. Let them have air, do not keep in plastic. Organic potatoes are not treated with sprout inhibitors, if they do sprout remove "eyes" with a knife tip.Bermuda Onion
A Bermuda and a Maui onion are sitting on the beach. ” I like watching the waves, man. It’s like the ocean is peeling it’s sweet layers.” “Dude, just like us — sweet.” Sweet onions are mild variety, containing less sulphur than yellow onions.
Storage Tips
Store sweet onions as you would other onions, in a cool, dry dark place. They have a shorter shelf life than yellow or red onions and should be used within ten days.Miso Soup With Tokyo Turnips
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch Tokyo turnips, greens removed, chopped & rinsed 1/3 cup Miso 4-6 cup water 4 oz Soba noodles (optional) PREPARATION Trim and wash the turnips, then cut them into quarters or smaller. In a pot, place turnips and greens in enough water to cover and put over medium [...]
Caribbean Sunrise Papaya
The Carribean Sunrise is a red fleshed papaya. It has many healthful properties, being high in vitamins, fiber and lycopene – but can cause issues for people with latex allergies.
Preparation Tips
Slice in half, spoon away beautiful black seeds and scoop flesh out of the shelf. This tropical treat is great in smoothies with lime, or in a marinade.Storage Tips
Papayas continue to ripen after being picked, so you can keep them on a counter out of heat and direct sunlight until they're ripe and ready to eat.Cara Cara Orange
Also called Pink Navel orange. What looks like a regular orange on the outside may be a Cara Cara once peeled. This normal-looking Californian orange has a pink flesh inside and a refreshing taste that is orange, but with something more.
Storage Tips
Oranges can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep out of direct sunlight.Caribe Potato
These large, purple potatoes have white flesh. Starchy and good for mashing, they fall apart when cooked, so are not ideal for recipes calling for slices or cubes.
Storage Tips
Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants.Candycot
Candycots come from the Britton & Konynenburt Family Farms. “By breeding with seeds from the very best apricots in the world, we have created a new class of apricots. Called CandyCots, these apricots taste the way apricots are meant to taste. What unites these apricots under the name CandyCot is their superb taste, complex flavors, [...]
Storage Tips
Apricots continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate fruit as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Candy Striped Beets
Beets with a target at their heart. Red and white graphic beets look festive grated on the bias. Beets are a two-fer veggie. One is the fruitful root and two are the leafy greens. They are easiest peeled after roasting or boiling.
Canadice Grapes
Fruit mascots everywhere have their tailors look at the Canadice grape for inspiration. Luscious reddish-purple orbs cascade beautifully down the vine.
Calypso Bean
This Heirloom bean is originally from the Caribbean. Fun harlequin markings also earn it the name Yin & Yang bean. A diet rich in legumes and warm bean soups in winter will keep you in balance too.
Storage Tips
Store beans in cool and dry place in air tight jars or canisters. If stored properly beans keep for years, or until the Zombies arrive.Calcot Onion
Calcot have their origins in Catalan culture, where they are known as Calçot. Festivals and special seasonal recipes trail them. This spring onion resembles Ramps, which also garner cult status among their fans.
Cactus Leaves
Napolitos or cactus leaves are the fruit of the desert. Sipping up every drop of dew and staying safe with its self defense mechanisms – cactus develops into a sweet and fleshy food. Use a peeler for outer skin and slice for salads or light steaming.
Peppercress
Shhh… It’s a weed. Of the Lepididium variety. Except this peppercress has been lovingly and carefully cultivated for the table. Spicy (as its name indicates) and delicate like watercress.
Preparation Tips
Use raw in salad or sammy's, peppercress is not really suited for cooking.Storage Tips
A delicate cress, should be eaten as soon a possible. In the meantime, wrap stems in moist towel, store loosely in plastic bag in the fridge for up to two days.Black Turtle Beans
Black Turtle beans are also known as Mexican Blacks, Frijoles Negros, Tampico, or Venezuelan beans. They turn from black to dark brown when cooked.They are a staple in Latin American and Caribbean cuisine. Dense and meaty, you can keep the water from cooking these beans (AKA pot liquor) for soup stock.
Preparation Tips
Rinse and sort dry beans. Cover with two fingers water. Soak overnight or bring to a boil for two minutes, then remove from heat and cover one hour. Drain and rinse. Retain soaking water for more nutrients. Use fresh water for better digestion. To cook beans add three cups of water for one cup beans. Bring to boil ten minutes, skim. Simmer one hour or more till tender. Add salt near the end. Optional: add a piece of Kombu seaweed, Epazote herb, or Bay Leaf.Storage Tips
Store beans in cool and dry place in air tight jars or canisters. If stored properly beans keep for years, or until the Zombies arrive.Black Mission Fig
Tear-dropped shape contains, “A taste of honey. Tasting much sweeter than wine. I dream of your first kiss and then…” This fruit of desire goes way way back to the Old Testament and the very beginnings of Rock ‘n’ Roll.
Preparation Tips
Figs can be enjoyed sliced and eaten as a wedge, or whole including the skin and leaving the stem.Storage Tips
Figs are picked ripe and should be stored in the refrigerator until ready to eat. You can enjoy them cold or at room temperature.Buttercrunch Lettuce
Crunch a bunch! Lovely rosette formed lettuce. A Bibb-style that is tender but can stand up to whatever you dress it with. Developed in 1993 by Cornell University (they’re smart!).
Recipe Links
Buttercrunch Lettuce RecipesPreparation Tips
Tear leaves and wash gently right before use. Dry well in salad spinner or towels. Best served chilled.Storage Tips
Refrigerate immediately. Place a damp paper towel around the stem base and store loosely in plastic bag. Best used within two days.Burgundy Plum
Burgundy plums are sweet, with dark red skin & red flesh and are of Japanese descent. This semi-freestone is red on red like wine.
Storage Tips
Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Burbank Plum
The tasty & sweet Burbank plum was created by the master plant breeder Luther Burbank over 100 years ago. It is semi-freestone, with reddish purple skin & yellow flesh inside.
Storage Tips
Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Bisbee Red Delicious Apple
Originally hailing from Iowa in the late 19th century, Red Delicious is the quintessential apple. The Bisbee is sweet, crisp & flavorful – perhaps the best Red Delicious.
Storage Tips
Apples should be kept in a cool (below 60/70°F) space away from sunlight and heat, where they will keep for two weeks. Refrigerated apples can last as long as six weeks.Korean Melon
A sunburst of yellow. This melon’s skin is tender – so handle with care. Peel with peeler, slice and remove seeds from cavity, cut into thin slices. Superbly refreshing. Not the same melon used for bitter melon soup — this one is sweet.
Storage Tips
Korean melon will ripen on the counter. Once fruit is cut, store in the fridge for two days.Brittany Gold Apricot
An improved apricot from the Zaiger fruit experts. Firm, yellow and freestone – which is a good trait to have when you want to eat them by the handful…
Storage Tips
Apricots continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate fruit as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Blue Ray Blueberries
Blue Ray Blueberries are big, juicy early blueberries. Blueberries are power packed with nutrients. Add some sweet notes to your yogurt or granola by tossing in a few of these real-deal berries.
Black Velvet Apricot
Velvet is a rhetorical descriptive for apricots. The Black Velvets are round and purple, a hybrid of plum and apricot. Inside is gold, a bit plummy and very yummy.
Black Radish
The Black Radish or Spanish Radish is known as Gros Noir d ‘Hiver (big black winter) in French – as this radish is a winter variety. Black skin and hot white flesh – yowza!
Preparation Tips
Wash before using, trim the little root and leaves. The leafy greens can be used raw or sautéed.Storage Tips
Radishes keep for about two weeks in the crisper drawer of the fridge.Black Tuscan Kale
Tuscan’s curly, almost blue dark green leaves are full of hi-octane kale power. Trim the leafy part away from stems for tender greens. Chop the stems for sauté or use in soup stock.
Preparation Tips
Wash right before use. Cut leaf away from spine—keep “kale bones” for stock.Storage Tips
Wrap loosely in plastic bag in crisper section of fridge. Use within three days.Blackberry
Blackberry thumb is what some call the malady of too much texting. [:-(] At the Emerging Technology Conference in San Diego the theme was “The Attention Economy,” Linda Stone spoke of a “continuous partial attention” trend. Constantly checking devices for messages, losing focus. [hu me?]. FruitGuys urges you to work better at work. Put down [...]
Preparation Tips
Berries absorb water, so give a very quick spray rinse right before eating and dry gently on toweling (wet berries in the fridge will mold). Sweet and good for you, berries are a fruit made in heaven.Storage Tips
Transfer unwashed berries to a paper towel–lined container, removing any spoiled or smashed berries. Store in the coldest section of the fridge.Blood Orange
Don’t be alarmed by this fruit’s blood red interior. The taste is excellent – think orange with a tart hint of berry. Blood Oranges are native to the Mediterranean.
Storage Tips
Oranges can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep out of direct sunlight.Blue Gold Potato
This potato has a beautiful blueish/purple outer skin and a stark white waxy flesh. It is high in vitamin C, and is especially tasty when fried, boiled, roasted, or made into hash browns.
Preparation Tips
Leave the skin on, slice and roast with olive oil, garlic and a dash of herbs, such as rosemary.Storage Tips
Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants.Blue Lake Beans
These beans were originally developed near Blue Lakes region in Ukiah CA and are still considered the bench mark in bean-dom for their beany flavor.
Preparation Tips
Julia Child recommends breaking off the ends with fingertips and leaving whole or cut to 2 ½ inches. Rinse them with hot water and steam for 3–5 minutes. Taste for doneness and stop the cooking with a dunk in ice water.Storage Tips
Refrigerate in a plastic bag to avoid moisture loss (crisper drawer is best). Use within five days.Black Plum
Black and Blue. There’s a skirmish in the fruit department, the fruits are fighting over who has more antioxicant carotenoids. But it is the USDA that says Black Plums are exceptionally high in an assay called ORAC (Oxygen Radical Absorbance Capacity) edging out blueberries by 15%.
Storage Tips
Plums continue to ripen after picking. They should be stored at room temperature, away from sunlight and heat until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.Bok Choy
When Will.i.am, founding member of the Black Eyed Peas was asked how they chose his band’s name, he replied, “Black eyed peas are food for the soul”. At 9g protein and 4g fiber per ½ cup serving, with a low-glycemic index, they’re great for the body as well. Also called Chinese cabbage or pak choi, [...]