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In Season: Green Peas
While they freeze better than many vegetables, green peas are definitely at their best in the spring when they can be pulled straight from the pod. Fresh peas have a crisp texture and a bright, sweet flavor. And don't forget the pea tendrils: the thin, young shoots from the pea plant are crisp, earthy and especially good when sauteed.In Season: Asparagus
There's a lot to love about asparagus, from their cheery green color to that great little snap they make—but perhaps best of all is that they announce the arrival of spring. In peak season April through June, the slender stalks are time-consuming to grow—plants need at least a year from seed to harvest—and once picked, they're best eaten as soon as possible. But even though asparagus may be labor-intensive to grow, they're great for a quick meal.In Season: Maple Syrup
On Sunday mornings when I wake up early enough, I make pancakes from scratch and pour real maple syrup all over them—the deeply sweet syrup just doesn't compare to the imitation stuff. The golden syrup is available all year, but new syrup is harvested in late February and March. Expect to see freshly bottled maple syrup at farmers' markets.In Season: Oysters
Raw, fried, baked, stuffed or made into a sandwich, oysters are always satisfying. The bivalves are available all year, but they're best eaten in the colder months from September to April. While a long-standing myth says oysters should not be eaten during months that do not contain an "R" (May through August), oysters generally are thin in the summer because they devote their energy to reproducing.In Season: Artichokes
While much of the country won't see artichokes at farmers' markets for awhile, California residents are lucky to have the pine-cone shaped perennials in season now. Artichokes are available all year on the West Coast, but they peak from March to May and again in October. Originating in the Mediterranean, an overwhelming majority of artichokes grown in the United States are from California. The plants are actually the buds of thistles, which are in the sunflower family.In Season: Mandarin Oranges
Peak season for mandarin oranges is from early winter to early spring. They are smaller than regular oranges and are easier to peel; even in early March, grocery stores have stacks of clementines in crates, or piles of the bagged fruit.In Season: Meyer Lemons
Meyer lemons combine the best attributes of lemons and oranges in a tart citrus fruit that doesn't make your face pucker. Peak season for these lemons begins in November and runs through March. Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange.In Season: Turnips
Turnips are vegetables that don't mind the cold at all. If turnips grew in temperatures over 80 degrees Fahrenheit, the turnips would mature too soon, becoming bitter and woody, according to the National Gardening Association. Available year-round in retail grocery stores, peak supplies of the root vegetable run from October to March.In Season: Onions
Onions and other vegetables in the same family might be the first vegetable that's cut in preparing a meal. Check out Kenji's Knife Skills posts on "How to Cut an Onion," "How To Prepare Leeks" and his latest, "How to Peel Pearl Onions." As a major ingredient, a garnish, or just a supporting flavor, they're essential to so many of the dishes we love.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
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