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
Cherry season is short and sweet. Well, the sweet cherry season is short and sweet, and sour cherry season is short and tart. Put the two seasons together and you can enjoy about four months of fresh cherries each year: sweet cherries for eating out of hand and using in fruits salads, compotes, custards, sorbets
Sour cherries are great for cooking. They are richly flavored and firm of flesh so that they don’t go mushy during cooking. Use sour cherries for pies, cobblers, clafoutis, dessert sauces, preserves, and jams. There are two types of sour cherries: amarelle-type cherries are yellow-fleshed with clear juice; morello-type cherries are red-fleshed with red juice.
Sweet cherries are great for eating out of hand and using in fruits salads, compotes, custards, sorbets, ice cream, and yogurt. Fresh sweet cherries come to harvest from mid-spring to mid-summer, May through mid-July in the Northern Hemisphere. The sweet cherry harvest can be divided into early, mid-season and late. That means you can
The best place to start with apricots is sampling them fresh out of hand. Select apricots that are golden orange and plump, not too soft and not too hard. Apricots that are soft and ripe will have the best flavor. Give them the taste test immediately. Fresh apricots come to market from mid-spring to mid-summer
