On St. Patrick’s Day, there’s no dish quite as iconic as a hearty serving of corned beef. This traditional Irish-American dish, gently braised with spices and vegetables, symbolizes the festive Irish spirit of the occasion. Served alongside steaming cabbage, carrots, and creamy new potatoes or boxty, each bite of succulent corned beef evokes the rich...Read More

Without a doubt, asparagus is one of the harbingers of spring at the farmers’ markets. And these nutritious spears can be cooked in numerous ways — grilled, roasted, steamed, or sauteed. Add them to pasta or salads, or enjoy them as an appetizer. When selecting asparagus, check the bottom of the bunch to see that...Read More

Artichokes are everywhere along the Central California coast, thriving in the region’s mild, foggy climate. Driving down Highway One toward Monterey, you’ll pass fields of artichokes in every stage of growth. Castroville proudly claims the title of “Artichoke Capital of the World” and hosts the annual Castroville Artichoke Food and Wine Festival. Although artichokes are...Read More

 Did you know that Monterey Bay is the second-largest mushroom producer in the U.S. and third in the world? Pennsylvania leads U.S. production, pioneering mushroom farming techniques that even influenced China, now the global leader in shiitake production. A World of Varieties Mushrooms once considered exotic—like shiitakes, enoki, lion’s mane, oysters, cremini, chanterelles, and portobellos—are...Read More

Elevate your diet effortlessly with microgreens – the tiny but mighty boosters of nutrition and flavor. Ounce for ounce, these delicate greens pack more nutrients than virtually any other natural food. Microgreens are the seedlings of vegetables and herbs, harvested at just seven to ten days old, before they develop true leaves. Despite their small...Read More

The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-mandarin orange cross, which became the Meyer lemon,...Read More

Transform your dishes with this simple yet irresistible hot honey recipe! Perfectly balancing sweet and spicy, this versatile condiment enhances everything from appetizers to fried chicken, grilled salmon, roasted vegetables, and cornbread. It even adds a delightful kick to tea or cocktails—and makes a thoughtful holiday gift for food-loving friends and family. Thanks to our...Read More

At the farmers market, you might see turnips and rutabagas side by side, and it’s easy to mistake one for the other. Both root vegetables belong to the Brassica family, making them cousins to cabbages and Brussels sprouts. However, turnips and rutabagas have their own unique flavors, textures, and culinary uses that make them worth...Read More

Most families have favorite stuffing or dressing recipes that have been passed down for several generations. If you weren’t privy to the early Thanksgiving morning kitchen activities as a kid, there’s a chance you may have missed watching Mom or Grandma making their signature stuffing. There are many stuffing recipes and variations from region to...Read More

Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More