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  • Fuyu Persimmon

    Dec 15, 2017


    This unique, tomato-looking fruit made its way to the United States via a naval fleet returning from Japan.

    Appearance & Flavor
    The Fuyu variety is rounded and squatty with a flat leaf on top. It is orange inside and out. Unlike other persimmon varieties, Fuyus do not have a sharp taste. When they're ripe, they taste similar to a pear with hints of dates and cinnamon. Their texture is crisp and juicy when new, but after they mature, they become tender and gelatinous.

    Ways to Enjoy
    We've got more ideas for your holiday dinners-like this green bean side with a twist. You can tell when a Fuyu is ripe when its skin is firm and a deep orange. And when they are ripe, eat them raw, put them in sauces, jams, and jellies, or top your pies, yogurt, and pizza with them. They will also make a great filling for cakes, breads, and pies. There are so many ways to incorporate this persimmon into your holiday celebration.

    Availability & Origin
    Grab them from mid-fall all the way through the winter months. The worldwide producer is China but in the United States, California is the predominant growing region.

    Storage
    Before ripening, you can leave them out in room temperature for up to three days before they ripen. When ripe, they will last around two days if placed in a plastic bag. Ripe or not, store them separately from apples and other Ethylene-producing produce, as the Fuyu is sensitive and will spoil quickly.

  • D'Anjou Pear

    Dec 15, 2017


    You might not know it by name, but the D'Anjou pear is one of  the top three consumed pears in the US. 

    Appearance & Flavor 
    This egg-shaped medium-sized pear never changes from its bright green skin as it ripens. However, some will have a red blush on only one side, which is the side that received the most sun while on the tree. Its flesh is white, dense, and, when ripe, very juicy. The sweet flavor has citrus undertones.

    Ways to Enjoy 
    It's the season for baking. You won't regret taking this spiced bread to the family potluck or serving it to your holiday guests. D'Anjou pears ripen from the inside out, so you know that they're ripe if they give to slight pressure. Did you know that D'Anjou pears are one of the best pears to cook with? Add slices to salads and make sauces and purees with them, or just enjoy them raw.

    Availability & Origin
    These pears are available from September to July and peak in the winter months. D'Anjou pears are all over the place; they're said to have originated in Belgium, are named after a region in France, and grow in Argentina. They made their way to the United States in the mid-1900s and today, they grow in Oregon and Washington.

    Storage
    When ripe, they will last in the fridge for a few days. When not quite ripe and stored in room temperature, the pears will begin to ripen within a few days.

  • Szechuan Buttons

    Dec 15, 2017


    Also known as buzz buttons, they are good cross between an edible flower and a nine-volt battery.

    Appearance & Flavor
    Szechuan buttons are round, bright yellow buds. They have an earthy, grass-like flavor and are slightly tart. Most folks are not in it for the taste, however, but for the electric sensation. It causes a strong tingling and slight numbing effect in the mouth. The more you eat, the stronger the sensation becomes and the longer it lasts. 

    Ways to Enjoy
    It's the holiday season and it's time for decadence-truffles, for example, shock your family and friends with this recipe. Eating small amounts is recommended due to its powerful sensation. Cooked or raw, the effect doesn't change. Shred them for use in sauces, soups, and dressings. Or you can get creative with your buzz buttons by topping your ice cream with a few or garnish a cocktail for that added zing.

    Availability & Origin 
    Szechuan buttons are available year-round. They are said to be native to Brazil and Peru, but their popularity grew in the United States in and around 2000.

    Storage
    It's best to keep them in the clamshells they come in. In the fridge, they tend last up to 14 days. When freezing them, don't be alarmed when they darken and go slightly limp, but don't worry, they will keep their zing. Some people say the sensation intensifies after freezing.

  • Garnet Yams

    Nov 20, 2017

    This yam is not what you'd expect. It's surprisingly a variety of sweet potato. The identification system in the U.S. requires all yellow-flesh sweet potatoes to include the name yam. The reverse is true; that all yams must include the name sweet potato.

    Appearance & Flavor
    They are thin, tube-like, and have tapered ends. The skin is rough and has a maroon-brown color. You'll see a dusty film coating them, but not to worry, that's a good thing. The flesh is orange and becomes more golden when cooked. They are the starchiest and moistest of all yam varieties. Their flavor is sweet yet savory, with a hint of earthiness. Like them sweet? Roast them. You can also eat the leaves-they're known to taste like spinach.

    Ways to Enjoy
    This will get everyone around the Thanksgiving table excited, especially the kids with this French-fry recipe. Or eat them baked, whole, steamed, mashed, and pureed. They're also great for soups, sauces, and curries. Try them as a savory filling for pies-perfect for the holiday season. 

    Availability & Origin
    They are available year-round, yet they peak in the fall and winter months. Garnet yams became commercially available in the United States around the mid-twentieth century and were called yams to market them differently than the white-flesh sweet potatoes. True yams are native to Africa and Asia.

    Storage
    Do not put these yams in the fridge, as this will speed up the breakdown process. Instead, store them in a cool, dry location. At room temperature, they will last three to five days. If stored in a cellar at 50 to 60 degrees, they can easily last a month or more. You can freeze them whole or cooked. Keep these tips in mind when taking care of garnet yams. 
  • Carolina Reaper Pepper

    Nov 20, 2017

    This pepper is setting records! The Carolina Reaper has been known as  the world's hottest pepper since 2014. Caution: not for the faint of heart.

    Appearance & Flavor
    Bright red and orb-like, the Carolina Reaper is wrinkled and comes to a point at the end. Some refer to the point as the "wasp's stinger." This pepper is more than 400 times hotter than the jalapeño pepper.

    Ways to Enjoy
    If you dare, make this scorching salsa. But don't say we didn't warn you. A word to the wise, wear protective eye wear and gloves when preparing. This pepper is also perfect for hot sauce. 

    Availability & Origin 
    The very appropriately-named pepper can be found growing in South Carolina. They are available through the mid-summer and into the fall.

    Storage 
    These peppers will last you up to one week when wrapped in plastic and placed in the fridge.

  • Butternut

    Nov 20, 2017

    One of the most popular winter squash varieties that is said to be as a cross pollination or mutation of a Canadian crookneck squash. It was found in the US around the 1930s.

    Appearance/Flavor:
    A bell-shaped squash whose outer shell is thick, smooth and creamy yellow in color. The flesh is a bright orange with minimal seed cavity. When cooked, it becomes very tender and is sweet with nutty undertones. You cannot eat the skin, so peeling it is your best option. When selecting, make sure there are no blemishes or mold.
     
    Ways to enjoy:
    Baked, steamed, roasted, and grilled. When cooked, winter squash can be added to stews, soups and chilis. The seeds are edible and can be roasted and salted just like those of a pumpkin. Replace that traditional pumpkin pie with one made with Butternut to wow your guests.
     
    Availability/Origin:
    Available close to year-round. It is grown in many states; California, Georgia, Illinois, Florida, New Jersey, New York and Illinois.

    Storage:
    Whole uncut Butternut can last up to 2 months if kept in a cool, dry place. Cut squash placed in an air tight container in the fridge will last up to a week.
  • Red Kuri Squash

    Nov 20, 2017

    A Hubbard variety, this squash is a perfect addition to the usual holiday menu, especially since it makes a great substitute in any sweet potato recipe.

    Appearance & Flavor
    This squash resembles a small pumpkin with its bright orange skin and light ridges, though has a pear-like shape. The skin is edible when raw, however, the best flavor comes out when it's cooked. The flesh is creamy yellow and firm like that of a pumpkin, but when cooked, it becomes smooth and sweet. When picking them out, avoid bruises, cracks, and those that feel soft to pressure.

    Ways to Enjoy
    Sweet potatoes are great, but what's better? How about a dish for your next gathering that brings new flavors to the table.  You can also roast your red kuri squash and add it to stews, soups, curries, or puree it for pies, breads, and muffins. For an even more festive look, you can hollow, stuff, and then bake them.

    Availability & Origin
    Get these squashes between September and November. They are native to Japan, but also grow in France, Germany, and England. In the US, California, Colorado, and Florida are our largest producers.

    Storage
    A whole uncut red kuri can be kept in a cool, dry place for up to two months. After slicing, store the wedges in the fridge for no longer than a week.

  • Pomegranates

    Oct 25, 2017


    Pomegranates are one of the world's most ancient fruits. Good for decoration, great for eating. 

    Appearance & Flavor
    The early varieties-June through September-display a pink hue and their seeds are acidic. The traditional deep red-crimson color is more widely-known, and has seeds that are balanced between sweet and sour. Both have deep red seeds. The skin color of a pomegranate, however, is no indication to its ripeness. When selecting, go for heavy ones that are soft to the touch, with no signs of decay, bruising, or wrinkles.

    Ways to Enjoy
    Trickiest part? Deseeding. Become a pro with this video. After that, take it a step further with juicing. Seeds can also be eaten raw or as a garnish for salads, soups, drinks, and desserts. The juice makes a good addition to sauces, syrups, and as a braise for meats. Speaking of, here's an interesting pork recipe to try.

    Availability & Origin 
    Pomegranates grow between June to January. They are imported in small numbers from Peru during June and July. Within the US, California grows them from August until December.

    Storage 
    When whole, leave pomegranates in room temperature for five days. In the fridge, you can get 10 days out of whole ones, and the seeds last for up to five days in an airtight container. Frozen pomegranates last up to two months. If you decide to make juice, keep it in the fridge for one week and frozen for up to three months. Learn how to freeze both here.

  • Cranberries

    Oct 25, 2017

    Time to fall in love all over again with an old favorite.

    Appearance & Flavor
    Cranberry skin can be described in four simple words; red, shiny, smooth, and waxy. Pick firm ones that show no signs of shriveling or brown spots. The freshest of cranberries will bounce off a hard surface. When raw, they have a tart and starchy flavor. When cooked or juiced, they're their usual sweet-tart selves.

    Ways to Enjoy
    Feeling sweet and spicy? Try this out. Cranberries are also great juiced, dried, and canned, or in breads, sauces, jellies, and desserts.

    Availability & Origin
    Fresh cranberries are available between October and the middle of December. Grown mostly on the east coast-New Jersey, New York, New Hampshire, Connecticut, Rhode Island, Maine and Massachusetts-though Wisconsin is the largest producer. On the
    west coast, they are available from Washington and Oregon.

    Storage
    Fresh cranberries in an air-tight container or bag will last up to two months in the fridge. Remove any that are soft, shriveled, or discolored before refrigerating, as the bad ones can affect the others. After cooking, they'll last up to three weeks in the fridge in an air-tight container. Want to snack on them year-round? Freeze  them.

  • Mini White Pumpkins

    Oct 12, 2017


    Boo! These mini white pumpkins, also known as "baby boo" pumpkins, can be used for much more than just decoration.

    Appearance & Flavor
    They range from white to creamy off-white on the outside and regular pumpkin orange on the inside. They're usually the size of a softball, and their only difference from a standard pumpkin is that their rind is thinner so they are more susceptible to soft spots and bruises. When picking out your baby pumpkins, avoid those and check the bottom as well. Stems can break easily, so grab it from the body.

    Ways to Enjoy
    It's autumn and we are excited for new fall recipes! Especially this one using a mini white pumpkin. Other preparation options include stuffing, baking, and filling hollowed baby pumpkins with soups, curries, and pudding. 

    Availability & Origin
    No surprise that these baby boos are available during the fall and winter months. As far as origin, 60 percent of the crop is grown along the East Coast.

    Storage
    When whole, keep indoors and do not place on wooden table tops or carpet, which will cause breakdown. A good way to avoid breakdown is to place a cloth or cardboard sheet between the pumpkin and the surface. After cutting, refrigerate in a covered container or in aluminum foil for five days' worth of use. If you'd like to keep your baby boo a year or more, cut the flesh away from inside, remove the seeds, and cook until soft. Then it's time to mash the pulp, let it cool, and freeze in a heavy-duty freezer bag or covered container.

  • Falconry

    Oct 12, 2017


    For fruit and vegetable growers, small birds are a nuisance along all stages of the process. They eat seeds after they've been planted, eat and damage growing fruits and vegetables, and shed feathers or defecate in the fields, which can lead to contamination.

    Shakers, horns, air cannons, and other noise-makers work... at first. After some time, however, birds get used to these abatement methods. You might ask yourself, what is scarier to a small bird than sudden noises? Or, what method could possibly be more reliable than those they've tried? Many growers have asked the same question. One answer has presented itself, and it stands out among the others as one of the most creative, effective, and environmentally friendly solutions. Falconry.

    Utilizing the natural relationship between predator and prey, companies like Falcon Force send trained falcons out to fly over the fields and chase off the unwelcome birds. And unlike traditional abatement methods, falconry is more effective. Birds are less likely to return to an area in which their predators hunt.

    The falcons don't actually hunt though, nor do they damage the crops. The feathered security guards are trained to leave the pest birds and crops unharmed, and handlers provide their food throughout the day to reward a job well done. Take a look at this video.

    Duncan Family Farms, a sustainable, organic grower located in Goodyear, Arizona, is no exception to these problematic birds. Since bringing in the experts, the team has seen terrific results. Click here about their experience and to see another video.

  • Green Cauliflower

    Aug 21, 2017

    Green cauliflower is a hybrid of cauliflower and broccoli, also known as "broccoflower." Have a favorite recipe that calls for cauliflower? Try switching out the white cauliflower with this green variety. 

    Availability & Origin 
    Growing nearly year-round, our top producer is California, followed by Arizona,  New York, Michigan, Oregon, and Texas. 

    Appearance & Flavor 
    The green cauliflower is, no surprise, light to medium green, and you should not see any discoloration on the curds. When selecting, look for a tight, firm head and fresh leaves, and it should feel heavy. The texture is tender yet firm, similar to broccoli, yet it crumbles less, just like cauliflower. Its flavor is mild, sweet, and nutty, not unlike white cauliflower.  

    Storage
    If stored unwashed, uncut, and loosely wrapped in crisper drawer, it will last up to 10 days. After being cut, store the pieces in a sealed plastic bag or container and they will last up to a week.

    Ways to Enjoy
    Just like regular cauliflower, enjoy this veggie raw, boiled, steamed, roasted, fried, or pureed for sauces and soups. The green color won't fade even after being prepared. If you're looking for a low-carb alternative to mashed potatoes (aren't we all?), check this out.

    History
    Born in Holland, green cauliflower was eventually developed in Salinas, California in the early 1980s. It was brought to market in the late 1980s, under the "broccoflower" trademark.

  • Flame Grapes

    Aug 21, 2017



    There are more than 7,000 varieties of grapes. So, what sets the flame grape apart? It happens to be the most popular and predominant of the red seedless grape family.

    Availability & Origin 
    These grapes are available almost all year, California produces the most flame grapes from May to August. Chile is the largest exporter to the U.S. during the months of November to May.

    Appearance & Flavor
    Flames are bright red, round, and medium-sized. Don't worry about the dusty film-it protects the delicate skin from cracking. The best ones are plump, smooth, have good coloring, and are firmly attached to their healthy, green stems. Mold, bruising, or shriveling indicates that the grapes are old and decaying. As far as flavor, flames are very juicy and sweet, yet they sometimes taste tart.

    Storage
    Store unwashed in a perforated plastic bag in the fridge and they'll last you up to 10 days. Looking for a cool treat? Freeze them.

    Ways to Enjoy
    You can enjoy them raw, juice them, or eat them as raisins. Flames also make a nice addition to sauces and jams. Love candy but not the sugar that comes with? Maybe this lollipop-like dessert will curb your craving.

    History
    Red grapes have grown in the Mediterranean for hundreds of years and have been used in wines since ancient times. In Fresno, California in the 1970s, the flame variety was born from the combination of Tokay, a seeded flame variety, and a Thompson seedless red grape.


  • Jalapeño

    Aug 21, 2017


    Some like it hot, and those who do are already familiar with the most well-known chili pepper in the world. Even if you are not partial to spicy stuff, we can all appreciate the fact that the jalapeño was the first pepper to go into space.

    Availability & Origin 
    These peppers are available year-round. Mexico is the world's largest producer, but the peppers are also grown commercially in California, New Mexico, and Texas, which named the jalapeño its state pepper.

    Appearance & Flavor
    When they are immature, their skin can vary from light to dark green and when they are ripe, they turn red. Spice increases as the pepper matures, so green peppers are milder than red ones. When choosing jalapeños, look for smooth skin that is not shriveled. The ones that have stretch marks are said to be even hotter.

    Storage
    Jalapeño storage is simple. Wrap them unwashed in paper towels, place them inside a plastic bag, and keep them in the fridge. They'll last a few days.

    Ways to Enjoy 
    Eat them fresh, cooked, pickled, or in salsas, sauces, soups, and breads. They make a great topping for foods from hot dogs to pizza. Try out this sandwich, which can certainly rival the classic grilled cheese.

    History
    Jalapeño is Spanish for "from Xalapa," a.k.a. the capital city of Veracruz, Mexico where the pepper was originally cultivated. They began to gain popularity in the U.S. in the 1980s, and are still loved by millions to this day.

  • Crenshaw Melon

    Aug 21, 2017

    The combination of a casaba and a Persian melon, the Crenshaw is well-known as the sweetest variety of the muskmelon family.

    Availability & Origin
    You can find these melons growing in California from July to September.

    Appearance & Flavor 
    This yellow-green melon has a flattened bottom and a top that tapers to a point at the stem. One of the largest muskmelons, Crenshaws weigh a minimum of five pounds. Their flesh is similar to a cantaloupe has a light peach coloring, and is sweet with a hint of spice. When ripe, they are golden yellow and have a waxy feel.

    Storage 
    Unripe and uncut, these melons should be stored at room temperature for about five days of use. When ripe and uncut, store them in the fridge for no longer than three days. After being cut, store in an air tight container in the fridge and they will last you two days.

    Ways to Enjoy
    Crenshaw melons are great on their own, but you can also add slices to salads, cold soups, and desserts. For your next gathering, this unique spin on mousse is sure to get a good reaction from your guests.    

    History
    The Crenshaw melon, as well as its parents, made their debut in the United States in the late 1900s, after being imported from Turkey.

  • Kiwano Melon

    Jul 19, 2017

    The horned melon is a very alien-like fruit, but not just for its appearance. It was also featured in an episode of Star Trek: Deep Space Nine as the Golana Melon from the planet Golana

    Availability & Origin
    Horned melons are available year-round, you just have to know where to find them. February through August, they are grown in New Zealand. From September to November, we get them from California. Chile grows them from November through February. 

    Appearance & Flavor
    "Alien" is right. These fruits are spiked and are bright yellow and orange. If the spines weren't enough, they are also filled with green jelly-like flesh and small, white seeds. The taste is described as sweet and tart with a hint of cucumber. When picking them out, select melons that have firm, undamaged spikes and no soft spots or bruises. These fruits are edible all around; from the shell to the flesh to the seeds. 

    Storage
    When they're ripe, they will turn a deep orange and that means that you must eat it within a few days. Do not refrigerate them.

    Ways to Enjoy
    While many eat them raw, these melons also make great additions to sorbets, fruit salads, dressings, and sauces. Get creative by using the hollowed shells to present other foods. Want to serve some game-changing salsa this summer? Try this.

    History
    Originally grown in Africa, the horned melon was introduced to New Zealand in the 1930s. New Zealand decided on a new name for the fruit-Kiwano Melon-and they went on to trademark that name.

  • Champagne Grapes

    Jul 19, 2017

    Contrary to their name, this grape variety is not used to make champagne or wine. They do, however, complement the beverage they're named after. When dried, we refer to them as Zane currants.

    Availability & Origin
    California is the sole producer of the champagne grape, and they are grown and harvested in July and August.

    Appearance & Flavor
    These grapes, which are the smallest of all seedless grapes, are a deep, red-purple and have a sweet flavor and crisp texture. When bitten, the juice bursts from the tiny pea-sized grapes. When selecting, look for ones that are plump that are not wrinkled or soft. Make sure that they are firmly attached to their stems. Speaking of, did you know that their tiny stems are edible?

    Storage
    In a plastic, unsealed bag or bowl, they tend to last up to five days. Do not wash them before storing; the water triggers the breakdown process.

    Ways to Enjoy
    Famous as a garnish for champagne flutes, many also eat these grapes raw and in jellies, sauces, cereals, yogurts, desserts, and on cheese trays. Kick your sandwiches up a notch with this interesting recipe.

    History
    The fruit was originally known as the Corinth grape, named after the Port of Corinth in Greece from where they were exported heavily. They made their way to America in the late 1800s. You might wonder, then, how did the grape get its new name? The name was changed after the grapes appeared in an edition of the Sunset Magazine, pictured next to a flute of champagne.


  • Plums

    Jul 19, 2017

    Part of the stone fruit family, meaning a cousin to the peach and the apricot, this thin-skinned, single-pitted fruit is a juicy delight. 

    Availability & Origin
    California is the largest plum producer in the United States, and they are grown from May to September. Plums are available from January to March globally, and Chile is the largest importer to the U.S.  

    Appearance & Flavor
    They can vary from red to green to gold. They also have varying flavors from sweet and tart to spicy and acidic. Ripe plums give slightly to pressure, are rich in color, and have dull skin with no brown spots.  

    Storage
    When ripe, they will last up to five days in the crisper in an unsealed bag. Unripe plums don't do well in the fridge; the chill slows the ripening process. Placing them in a paper bag on the counter will speed the process instead.

    Ways to Enjoy
    Commonly enjoyed raw, pickled, in desserts, salads, dressings, compotes, and jams, you can really spice things up with this oven-roasted plum recipe.   

    History
    Some of the first plums available on U.S. soil were seen in the late 1700s; a nursery in New York advertised European plums for sale. Fun fact: a staple in the plum world is the Santa Rosa variety, a blend with a Japanese variety that was created in the U.S. in the early 1900s.

  • Tomatillos

    Jun 30, 2017

    Translation: little tomatoes. Tomatillos, also known as husk tomatoes, are the base of, the very popular, salsa verde.  They are not tomatoes, however. They belong to the nightshade family and are a close relative of the cape gooseberry.

    Availability & Origin
    They are available year-round and are native to Mexico and Central America. 

    Appearance & Flavor
    They are harvested while they're immature and the husks surrounding them are green. As the fruit ages after harvest, the husk begins to dry out, split, and fade to a light brown. Select dry, tight husks that are crisp and that are mold-free. When the fruit is not yet mature (dark green), they have a grassy, herb-like flavor with a hint of lemon. When mature (green-yellow), the flavor becomes sweeter, comparable to that of pineapples. Depending on what flavor profile you like; one can chose them immature or mature.

    Storage
    Store your tomatillos with the husks intact. Loose in the crisper drawer of the fridge, they'll last up to 10 days. At room temperature, you'll get a few days use from them.

    Ways to Enjoy
    Always remove the husks before consuming, and wipe off the sticky coating it leaves behind. Try them in salads, soups, salsas, and eggs dishes, or grilled, roasted, or raw. Take your tacos to the next level with this recipe.

    History
    It is believed that the Aztecs first used tomatillos around 800 B.C. Yet, recently, scientists discovered two tomatillo plants pressed in a 52 million-year-old rock in a lake in what is now known as Patagonia, making them the oldest nightshade plants. Learn more here.

  • Pluots

    Jun 23, 2017


    This fruit hybrid is 60 percent plum and 40 percent apricot... and 100 percent sweet and juicy.

    Availability & Origin
    Grown in California, the largest producer in the US, they're available from May to September. Chile, the largest importer to the U.S., grows pluots between January and March. 

    Appearance & Flavor
    With over 20 varieties, each with a short season, we move from one variety to the next as the seasons progress. Pluot skin varies in color between yellow, green, dark red, and purple. The flesh inside can be red, yellow, pink, and orange depending on the variety.  When picking the perfect pluot, find plump yet firm ones that give to slight pressure. Avoid soft or shriveled fruits.

    Storage
    If they do not give slightly at the end of the stem, they are not yet ripe. To ripen them, place them in a loose paper bag and store at room temperature. If they are already ripe, keep them in a cool place like your counter for up to three days. They'll last up to a week if placed in the crisper drawer. After cutting them, place the slices in an air tight container in the fridge for up to five days. They can also be frozen the way you'd freeze a plum. 

    Ways to Enjoy 
    Everyone can enjoy a pluot raw, roasted, sautéed, or in jam, desserts, salad, and salsa. But you can really "wow" guests at your next get-together with this sweet dessert.

    History 
    Fun fact: the first pluot variety was trademarked in the late 1980's by Zaiger Genetics out of Modesto, California. 

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