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
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.
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