[Photographs: Jennifer Maiser]

Bay Area markets continue to be full of abundance this month. We're pretty lucky in California. While the market changes significantly throughout the seasons, we are not wanting for fruits, vegetables, or meats. This week, I'll be eating lots of radishes, mushrooms, persimmons and pomegranates. (My fingers will be stained red after all those fresh pomegranates.)

This time of year, many vendors are selling "value add" products, or products that have been preserved in some way so they can be sold throughout the year. This weekend, I picked up rich, pickled Damson plums from June Taylor. They are going to be a delicious addition to my cheese plates this winter (if they last that long!)

With the citrus season ramping up, we're seeing a steady supply of lemons and citrons. The most unusual-looking award goes to the Buddha's Hand, a citron variety with finger-like segments. It's known for its lovely fragrance and is great candied or used in liquors.

I picked up some chanterelle mushrooms this week, which are available in the autumn and spring here, and will be trying out Hank Shaw's pickled chanterelle recipe this week.

Seasonal Produce Guide

In Season Right this Minute

Persimmons
Apples
Avocados
Mangoes
Chanterelle mushrooms

Coming Soon

Dungeness crab
Oranges
Grapefruit
Walnut oil

It's Time To Put Up

Applesauce
Pickled grapes
Grenadine from fresh pomegranates. Try this recipe from Portland bartender Jeffrey Morgenthaler.
Hoshigaki. Blogger Sean Timberlake is trying his hand at these dried persimmons.

About the author: Jennifer Maiser writes about locally and sustainably grown food. She is the founder and editor of the Eat Local Challenge website and writes at Life Begins at 30, her personal weblog.