Entries tagged with 'In Season'
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There were cherries everywhere as I walked through the farmers' market the other day. This was following an enormous cherry delivery to the Serious Eats office, so I was a bit cherried out by then, but the gorgeous shades of red at the market were a siren call. The deep red of the Bings and the pink blush of the Rainiers just visually exploded. Cherry season runs from late June through August in the Northeast, and this fruit is high in antioxidants and vitamin C. The Rainier variety, my favorite, are the sweetest type and contain 23 percent more sugar than any other cherry. I like fresh cherries, but I've included different preparations here (after the jump) in both...
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©iStockphoto.com/ValentynVolkov Green peas remind me of the steamy Georgia weather and lazy days filled with ice cold lemonade and pretty pink sundresses. Starting in May, just as we shed our own winter coats, it is time for the peas to jump out of the pod and be gobbled up by pea fans nationwide. These emerald gems have been around for a long time--in fact, the Chinese believed that their emperor Shu Nung, discovered peas 5,000 years ago. Legend has it that he wandered around the countryside observing and collecting plants, looking for those which might be suitable for food or medicine--one of which was green peas. Later in 17th century Europe, green peas were a delicacy and seen as...
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Photograph from Gaetan Lee on Flickr Although pineapple is available year-round, that sweet and tangy ripe pineapple that we all love is at its prime from March to July. This fruit, native to the southern part of Brazil and Paraguay, made its way to the United States by way of Christopher Columbus, who found it on the island of Guadaloupe in 1493 and carried it back to Spain. The Spanish became quick fans and brought pineapple to the Philippines. Eventually, this herbacious perennial traveled all the way to Hawaii and Guam early in the sixteenth century. The pineapple reached England in 1660 and began to be grown in greenhouses for its fruit around 1720. Today, pineapples are second only...
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Photograph from BigBerto on Flickr With strawberries now in season, there is no excuse not to use them as often as possible. Slice them up into cereal, put them on top of a waffle, or just eat them out of hand. But don't feel constrained by the traditional breakfast uses of these lovely berries. We've put together some recipes that use strawberries not only for breakfast and dessert but in more savory contexts. Recipes, tips, and ideas--after the jump....
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Photograph from Darwin Bell on Flickr Now that spring has fully sprung, it's time to say goodbye to the rock-hard green avocados holding place for the dark and fully ripened gems we're now seeing in markets everywhere. Avocados are chock full of valuable nutrients, containing high amounts of vitamin K, potassium, and vitamin C, to name a few. Avocados are the fruit (yes, fruit) from the Persea americana, a tall evergreen tree that can grow up to 65 feet high. Native to Central and South America, avocados have been cultivated and eaten in these regions since 8,000 B.C. In the middle of the 17th century, they were introduced to Jamaica and spread throughout the Asian tropical regions by the...
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Photograph by La Tartine Gourmand Around this time of year you can start to find fantastic rhubarb stalks in your local markets (its season is from April to September). This perennial vegetable related to buckwheat was first used for medicinal purposes in China as early as 2,700 B.C. Today, rhubarb is affectionately known as "the world's favorite pie plant," although it can be used in countless other recipes. The leaves of rhubarb can be toxic, but they are normally removed and cleaned before they are sold. Look for long, firm, and fleshy stalks for optimal taste and freshness. WIth a pucker that rivals that of the lemon and bountiful harvests arriving in markets near you, we have compiled some...
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Photograph from itsjustanalias on Flickr Asparagus is the vegetable that most signals the arrival of Spring to me—its arrival means other green goodies are not far behind! A member of the lily family, asparagus is nutrient-dense—high in folic acid and a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Look for firm, fresh, spears with closed, compact tips and uniform diameter, so that all spears will cook in the same amount of time. I like to "hammer" my spears following Gina DePalma's instructions—so simple and delicious. Asparagus Recipes Asparagus with Gruyère and Smoked Ham Lazy Asparagus Omelet Asparagus and Mushroom Tart Pasta with Asparagus and No-Cook Goat Cheese Sauce Browse all asparagus recipes » or...
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Photograph from alasam on Flickr Why does the Meyer lemon get a special name? Because the slightly sweeter lemon--first introduced by the agricultural explorer Frank Meyer--is thought to be a cross between a "regular lemon" and a mandarin orange. The peels are more tender, the flavor less acidic (hence, less mouth puckering) and the color, a deeper egg yolk shade. We're in the throes of Meyer lemon season, so we've rounded up some recipes for you. Lemon Recipes Ina Garten's Lemon Mousse Avgolemono (Greek Lemon and Rice Soup) Green Goddess Dressing Pasta with Asparagus, Lemon and Pine Nuts Crunchy Baked Fennel Toasted Almond Lemon Bars Lemon and Garlic Chicken 100 Things To Do with a Meyer Lemon [Los Angeles...
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Fennel is a sight for sore eyes during the potato-filled winter months.
Crunchy like celery and and slightly sweet like licorice or anise, it'll brighten your plate right up. Fennel loses its flavor as it ages so be sure to eat it right away. It'll keep in your crisper for about four days.
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Photograph from Dr. Hemmert on Flickr Although potatoes are harvested earlier in the year, they're easily stored by producers from up to six months and that's why you'll see so many of them at the farmers' market this time of year. At home, you'll want to make sure to store them in a cool, dark, dry place to prevent them from sprouting or spoiling. I'll happily eat potatoes any which way—french fried, scalloped, mashed, braised, hashed, stir-fried. Below are a variety of straight-forward potato preparations and recipes. I hope you'll use them as starting point for creating your own bit of potato deliciousness. Another pat of butter, a bit of bacon, some fresh rosemary, freshly ground pepper, are a...
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