Winter begins this week in the Southern Hemisphere. But that doesn’t mean there aren’t plenty of good things coming out of the garden. The citrus harvest is in full swing now. Sweet navel oranges, early mandarins, limes, grapefruits, and tangelos are ready for the table. Late apples, avocadoes, bananas, guavas, feijoas, early kiwifruit, olives, and
How hot is it where you live? It’s been toasty hot here in the Sonoma Valley this week, approaching the high 90’s everyday this past week. Of course, that is good news if you are a tomato or zucchini. They seem to be doing just fine! And the first local watermelon should be making an
Enchiladas with green salsa verde made from tomatillos Tomatillo flavor is delicate but slightly tart in a green tomato sort of way, although it can sometimes border on sweet. Some say the flavor of the tomatillo is a combination of apple, lemon, and herbs. Tomatillo can be sliced raw into a salad or diced into
Celery can be eaten raw or cooked. Celery brings texture and a mild flavor to salads, hors d’oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. Celery tastes best when it comes to harvest in cool weather, late spring or in autumn. How to Choose
Eat sweet peppers raw in salads, or eat them steamed, stir-fried, roasted, grilled or roasted or stuffed. Use them in casseroles or rice dishes. Sweet peppers are in season from late spring through late summer. Types of Sweet Peppers Sweet peppers are warm-season annuals in temperate regions and perennials in tropical climates. Sweet peppers are
Winter crops should be planted out during May in the cool, temperate regions of the Southern Hemisphere—Australia, New Zealand, South Africa, Argentina, Uruguay and Chile. You can still plant broad beans through the fall, but now is the time to concentrate on planting your winter crops: hearting varieties of lettuce, carrots, spinach, radishes, and peas.
The seasons are changing and winter is around the corner in the Southern Hemisphere. The warm-season harvest is complete and now is the time to look ahead to the cool-season crops and fruits that will be ready soon. If you still have beans, cauliflower, broccoli, and corn coming in from the garden, consider freezing some
Summer or tender squash can be sautéed, steamed, boiled, baked, grilled, microwaved, or eaten raw. Use raw tender squash as an addition to crudités trays and salads The tender summer squashes–zucchini, Costata Romanesca, round and globe, scallop or pattypan, yellow crookneck, and yellow straightneck, and Zephyr–mature during the summer and can be claimed as baby
Here is a list of the crops that you will find at the farm markets in Sonoma and San Francisco and many other farm markets around the country this week: First of season: Apricots, cherimoyas, cherries, cilantro, cucumbers, fava beans, garlic chives, green garlic, goat cheese, herb and vegetable starts, nectarines, green onions, marjoram, new
There are many ways to eat cucumbers raw or cooked. Sliced cucumbers, tomatoes, celery, and parsley or spring onions are the ingredients of a tasty warm-weather salad or sandwich. Add minced cucumbers and dill to plain yogurt to make a cooling warm weather soup or snack. Steam or sauté cucumbers and enjoy them as a vegetable
