It’s officially berry season on the central coast. Cane berries such as blackberries are a Northern California summer favorite, and among the most prized members of the blackberry family is the olallieberry. Despite its large, bumpy shape, the olallieberry’s sweet and tangy taste have garnered a near-fanatical following. The olallieberry was developed by the U.S....Read More
Rhubarb falls into the ‘love-it-or-hate-it’ category, it seems. Those of us who love it eagerly anticipate its arrival in early spring and get out the recipes for galettes, pies, coffee cakes, muffins, and jam. Though rhubarb is generally associated with pie making, it’s quite versatile. Here are some surprising facts about rhubarb that you may...Read More
Throughout history, cabbage has been more than just a kitchen staple — it has played surprising roles across cultures. From ancient Egyptian Pharaohs to famed explorer Captain Cook, its uses have ranged from hangover remedies to wound dressings. And while the myth of babies sprouting from cabbage patches endures, this cruciferous vegetable remains a global...Read More
In California, several varieties of beets are grown, each with its own unique flavor profile and culinary uses. Here are some common varieties and suggestions for how to use them: Red Beets: Red beets are perhaps the most common variety cultivated in California. They have a sweet, earthy flavor and a vibrant red-purple color. Red...Read More
As Californians, we have so many things to be thankful for when it comes to fresh food. Avocados are certainly one of those things, and at our farmers market, we have several vendors supplying us with these sublime fruits. Given that California produces 95% of the avocados in the USA, this is not surprising. When...Read More
Brussels sprouts, scientifically known as Brassica oleracea, are a member of the cruciferous vegetable family, closely related to cabbage. These petite, spherical buds, typically measuring one to two inches in diameter, bear a striking resemblance to miniature cabbage heads. These hardy vegetables thrive in cool climates, with their flavor reaching its peak after a light...Read More
Eggplant, also known as aubergine, is a member of the nightshade family and shares its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit, often mischaracterized as a vegetable, boasts a storied history. In the 1600s, eggplants were intriguingly known as ‘mala insane‘ or ‘mad apples,’ suggesting that consuming them might lead to insanity....Read More
Summer corn is known for its sweet and delicious taste and is an American staple for barbecues, picnics, and beach cookouts. Whether you cook it on the grill, boil it, or use its kernels in various recipes, fresh corn is a delightful addition to many dishes and meals. Locally grown California corn has a very...Read More
Did you know … The average person eats about ½ lb. to 1.2 lbs of blueberries per year. Native Americans used to call them “star berries” because of the 5-point star-shaped blossoms Blueberries are the only fruit that is truly blue. 98% of blueberries are grown in ten US states, with California leading the way....Read More
It’s officially lemon season and you’ll find Eureka and Meyer lemons at the farmers’ markets. Technically a berry, lemons are believed to have been cultivated in the Mediterranean. Here are some other interesting facts about lemons: Lemon trees will produce about 600 lbs per year per tree when fully mature. California and Arizona produce about...Read More
