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Fruits and Vegetables
Choices abound today in the farmers' markets and produce sections of our local stores, and sometimes it requires a little extra know-how to make the right decisions. Find out what's in season, get tips on shopping and storage, and even a few quick prep ideas here in our Fruits and Vegetables category.
Now is the ideal time to whip up some fresh guacamole or delicious southwestern dishes because avocados are ripe and in season.
The avocado is a buttery, luscious fruit native to Central and South America. In the U.S., California is a top producer. Avocados incredibly versatile and healthful, too.
When you think of cauliflower, you probably picture the white variety - a crisp and crunchy cruciferous vegetable in the cabbage family. But did you know that cauliflower has several other colorful varieties?
Springtime is the best time to find an abundance of fresh asparagus at your local supermarket. Like garlic and onions, asparagus is an edible member of the lily family, prized for its great flavor and nutritional value. It contains moderate amounts of vitamins C, A and E, potassium, small amounts of iron and quite a bit of fiber.
Add extra punch to your salads by using a wide variety of greens. Try choosing different leaf shapes, colors and textures for visual appeal as well as great taste. And for special occasions, try finding some edible flowers to add to the mix - buy organic if you can. They are sure to make a hit.
Olives are the edible fruits of the olive tree, an evergreen or shrub in the Oleaceae family. Olives are native to the eastern Mediterranean and areas surrounding the Caspian Sea. The olive is the source of olive oil, thus it is the most important agricultural resource in the Mediterranean.
Peppers (capsicum) are members of the nightshade family and have been cultivated for thousands of years in the tropical regions of America and South America. The fruit of peppers contain capsaicin, a chemical that produces a burning sensation when one tastes it, but different varieties of peppers contain different quantities of capsaicin.
There is some confusion as to the origin of the eggplant, but it has found a place on European dinner tables for centuries. Brought to Central and North America by Spanish and Portugese sailors during the 1500's, the plants thrive in American gardens. There are quite a few varieties of eggplant but the one we are most familiar with in American markets is called the globe eggplant.
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