Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number one producer in the world....Read More

Kale and collards are hardy greens you’ll see at the farmers market nearly year-round, but they’re at their sweetest after a cold spell. The chill in the air coaxes out natural sugars, turning these leafy vegetables into flavorful, nutrient-packed staples for hearty winter cooking. Choosing the Best Leaves Look for bunches with supple, succulent leaves...Read More

This hearty bean stew lands somewhere between a soup and a side dish—comforting, rustic, and full of flavor. It’s easily adaptable: add more broth for a soupier bowl, or cook it down to enjoy with crusty bread as a hearty main course. INGREDIENTS: 3 cups cooked cranberry beans 2 cups diced carrots 1/2 bunch collards,...Read More

A sure sign that November has arrived is the warm orange glow of persimmons lighting up many stalls at the farmers market. This deep red-orange radiance comes from persimmons—known in much of the world as kaki (a Japanese word pronounced kah-kee). The name persimmon comes from “pessamin,” an Algonquin term for the native North American...Read More

This is the basic method for cooking fresh shelling beans (often called “shellies”), such as cranberry, borlotti, or Tongues of Fire. You can enjoy them just as they are, or use leftovers in grain dishes or soups like minestrone. This recipe is also a great base: try adding sausages and cooked rapini for a one-dish...Read More

This classic Italian-inspired dish brings together the natural sweetness of pumpkin (or butternut squash) with the warm, nutty flavors of browned butter and fresh sage. The filling is enhanced with Parmigiano-Reggiano, crushed Amaretti cookies, and a hint of nutmeg, creating a rich yet delicately balanced flavor that perfectly complements the pasta. Though traditionally made with...Read More

Pumpkins in the US are widely recognized as the classic orange-skinned winter squash with orange flesh, often used for Halloween carving and pies. However, the term “pumpkin” encompasses a diverse array of squash varieties from around the world, boasting a range of shapes, colors, and sizes. While the typical pumpkins associated with autumn are orange...Read More

Miso soup is the soul of Japanese home cooking—simple, nourishing, and endlessly adaptable. At its heart is dashi, a light, savory broth made from konbu (kelp) and bonito flakes, which gives the soup its subtle umami depth. From there, miso paste is gently whisked in, and garnishes like tofu, wakame, and green onions bring freshness...Read More

Roasting peppers brings out their natural sweetness and flavor, and makes them supple. Roast peppers over a direct flame on the stove or outside, or over coals on the grill, or in the oven under the broiler. What you will need: Peppers (however many you are roasting) Some olive oil or grapeseed oil A heat...Read More

Some nights call for a quick, satisfying dinner that doesn’t require a grocery run. This pasta dish is perfect for those “dinner emergencies”—it comes together in under 30 minutes with ingredients you probably already have in the pantry. Briny olives, tender tuna, and tangy capers create a bold, Mediterranean-inspired sauce that tastes far more complex...Read More