Fresh radish salad with chives served on a lettuce leaf Radishes are commonly eaten raw but they are also quite delicious cooked in butter. Radishes can taste mild and sweet or peppery and pungent. Common round and oblong radishes can be bright pink to crimson red, purple, and white. Daikon radishes –common in Asian cooking–are
There are two harvest seasons for artichokes: a short one in early autumn and the main artichoke harvest from early spring to late spring. Select artichokes that have crisp, tightly packed or closed leaves that are deep green in color. How to Choose an Artichoke Select artichokes that have crisp, tightly packed or closed leaves that are
Fall is just a week away in the Southern Hemisphere, so now is the last chance to get fall and winter crops into the garden before the cool weather arrives. Autumn weather in the Southern Hemisphere—Australia, New Zealand, South Africa, Argentina, Uruguay and Chile—lasts from March until early June. Planting while the weather is still
March is harvest time in the Southern Hemisphere. Autumn will come officially in Australia, New Zealand, South Africa, Argentina, Uruguay, and Chile on March 21. Beans are harvesting now. Tomatoes, cucumbers, and corn can be picked now. Your potato harvest can begin as soon as the foliage dies back. Pumpkins can be cut with the
Turnips can be cooked in several ways. Roast turnips, braise turnips in butter, make turnip and potato purée, glaze turnips, or make a turnip gratin. Small young turnips are delicate and slightly sweet; larger more mature turnips can have the crisp flavor of an apple or offer the biting flavor of cabbage, mustard, or radish.
Fresh broccoli will have a delicate flavor and texture. The peak season for broccoli is early fall through early spring. Cool-weather sweetens the taste of broccoli so for the best flavor fresh broccoli should come to the table before the weather warms. How to Choose Broccoli Select broccoli with tightly closed, compact bud clusters and
Legumes are plants that carry edible seeds in a pod. All beans, peas and peanuts are legumes. Peas, soybeans, lentils, peanuts, chickpeas, cowpeas, lima beans, adzuki beans, green beans, haricot beans, mung beans, winged bean, yard-long bean, runner beans, and kidney beans are all legumes. Some legumes—such as peanuts and mature English peas–are eaten seeds
Green beans with caramelized pecans and shallots Fresh, tender snap beans have a delicate flavor that is delicious eaten raw or just lightly cooked. Both the immature seeds and seed pods are edible. Green beans are snap beans, but snap beans can also be yellow, purple, and splotched in multiple colors. The peak season for
Onions come in a wide range of sizes, shapes, and colors, as well as specific varieties. There are fresh onions and onions for storage. There are onions for eating raw and onions for cooking. There are mild onions and pungent onions. There are onions that grow best where the days are short and onions that
Here is a list of the crops that you will find fresh this week at the farm markets in San Francisco and Sonoma and many other farm markets around the country this week: First of season: Artichokes, cauliflower, cherries, chives, fava beans, garlic chives, goat cheese, herbs and vegetable starts, marjoram, olives, snow peas, Valencia
