Rhubarb tends to spark strong opinions—you either love it or leave it. But for those of us who love it, May marks the peak of rhubarb season and the perfect time to bake, simmer, and savor. While most people associate rhubarb with pies, this vibrant stalk is surprisingly versatile, adding its signature tartness to galettes,...Read More

Lavender, with its unmistakable fragrance and calming properties, has long been prized for its beauty and therapeutic benefits. Native to the mountainous regions of the Western Mediterranean, this versatile herb was introduced to America by early settlers and has been cultivated for centuries. Of the approximately 40 known species, English lavender remains the most sought-after,...Read More

Once considered a Roman delicacy, asparagus is a perennial vegetable that is a member of the lily family. The “spears” are the shoots from an underground crown. It takes about three years for crowns to mature to the point of producing, but once they do, the crowns produce asparagus for about 20 years. Spears are...Read More

It is a great time for leafy greens at the farmers markets. I mean this in a couple of ways, too. It is great to have the greens since it is winter and there isn’t a huge variety of things growing. But best of all, this is a great time for eating them because the...Read More

Meyer lemons are a winter favorite, prized for their thin skin, floral aroma, and gentle sweetness. Learn what makes them special, how to use them, and where to find them fresh at local farmers markets.Read More

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

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

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

Eggplant, also known as aubergine, is a member of the nightshade family, sharing its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit—often mistaken for a vegetable—carries a long and fascinating history. In the 1600s, eggplants were called mala insane or “mad apples,” reflecting the belief that eating them might cause insanity. While those...Read More

Get ready to spice up your salsa with the zesty flavors of tomatillos! These little green gems are hitting their peak season at farmers markets, bringing a burst of tangy goodness to your kitchen. Dating back to the Aztecs, who cultivated them as far back as 800 BC in Mexico, tomatillos have a rich history...Read More