Because artichokes are bountiful in the spring, it is easy to assume they are a spring crop. But in California, which supplies 100 percent of commercial artichokes in the US, artichokes are harvested year round, with crops peaking in the spring and again in the fall.
Spring deliciousness is easy to create when you shop at your local farmers markets for butter, eggs, artichokes, asparagus, leeks, nettles, grapefruit & more
As I promised in today's Seasonal Pantry, which you can read here, I'm posting links to some of my favorite recipes that call for wine. Because I use it so frequently, it is impossible to include all the recipes here. I've chosen those most suited to fall and winter and [...]
On Sunday afternoon, as shadows grew long and the wind had me reaching for a warm scarf, the parking lot of Green String Farms was bustling with cars, customers coming and going, arms full of spring’s early harvest. The farm store is surrounded by “U-Dig” flower starts, vegetable [...]
A reader requests more information on how to prep artichokes. Eat This Now is happy to respond.
The Healdsburg Farmers Market opened for its 33rd season on Saturday. It's a beautiful market, with many vendors who sell nowhere but here.
Why pay a premium for out-of-season produce when local crops are by definition in season and delicious? Eat This Now looks at the soaring price of produce and features recipes perfect for the season.
When you have preserved lemons on hand, you want recipes that call for them. In this post, I feature recipes originally published in Seasonal Pantry in 2003: Butter Lettuce with Gorgonzola Dressing; Dungeness Crab with Meyer Lemon Remoulade, Composed Salad with Chicken, Olives & Angel Hair Pasta and more.