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  • 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. 

  • Apriums

    Jun 23, 2017


    Apricot + plum = aprium. This new fruit on the block is 75 percent apricot and 25 percent plum. 

    Availability & Origin 
    Apriums are best between May and August. The largest producer in the U.S. is California by far.  

    Appearance & Flavor 
    They closely resemble the apricot, but their plum side gives them a rose-colored hue. Covered in clear fuzz, the firm, plump fruit will give to slight pressure. The flesh inside is sweet and tart, with a flavor that takes after its apricot relatives. When selecting apriums, steer clear of soft, shrived ones.

    Storage 
    If your apriums don't give slightly near the stem, they are not yet ripe. Ripen them by keeping them in a loose paper bag at room temperature. Ripe ones can be stored in a cool place like a countertop for three days. They'll also last up to a week in the crisper drawer. Put your aprium slices in an air tight container in the fridge for up to five days of use. 

    Ways to Enjoy
    Apriums taste great prepared in a variety of ways, including in jams, desserts, salads, salsa, roasted, sautéed, and, of course, raw. If you're looking to try a new dessert recipe, we're way ahead of you; check out this skillet cake.    

    History 
    This fruit has a very short history. In a nutshell, Zaiger Genetics (of Modesto, Calif.) created the aprium in the late 1980s.

  • Okra

    Jun 23, 2017


    Okra is the fruit of a large vegetable plant and a staple in the southern United States.

    Availability & Origin 
    On the list of top Okra-producing countries, India ranks first, followed by Nigeria and Sudan. The U.S. lands in 20th place on this list, since Georgia, Alabama, Kentucky, and North and South Carolina grow okra. They are available year-round and peak in the summer.  

    Appearance & Flavor 
    The torpedo-like pod has fuzzy skin that ranges from pale to dark lime-like green and is sometimes prickly known to cause an allergic reaction in some people, so be careful when handling it. The flesh is spongy with small white seeds. The smaller the pod, the more tender and flavorful it will be. Dry and dull pods will not do; instead, look for firm ones that snap when broken in half.

    Storage
    Don't wash whole okra before placing it in a paper bag in the crisper drawer, and it will last up to four days. You can also wrap them in paper towel and place in a perforated plastic bag. After cooking, store the okra in an air-tight container in the fridge to get two more days out of them. 

    Ways to Enjoy
    Deep-fried is their claim to fame, but okra is also a good base for soups and stews, and can be pickled. At your next barbecue, try grilling them. 

    History
    Discovered around the 12th century, okra is said to be native to what is now Ethiopia. Starting in Africa, they eventually made their way to Arabia via explorers and trade. They arrived in the U.S. with French explorers who brought the seeds to Louisiana.

  • Bing Cherries

    Jun 23, 2017


    The best of the best-and the most harvested-for sweet, red varieties.

    Availability & Origin
    The window of opportunity for Bing cherries is small, so grab them while you can! Beginning in May and lasting potentially until August, weather is a huge factor in the duration of the season because wind and rain can ruin these delicate fruits. They grow in Washington, the largest producer in the U.S., California, and Oregon. 

    Appearance & Flavor
    When picking out Bing cherries, keep in mind that the perfect ones are smooth, juicy, and firm with tight, dark red skin. Their thin skin is likely to bruise, so be careful when handling. The flesh inside varies between shades of blush-like red and they have a deep, sweet flavor with a hint of tart. 

    Storage
    The most common storage technique is to freeze them, allowing them to last longer due to their limited availability. They'll last five days unwashed in a plastic bag in the fridge. 

    Ways to Enjoy
    Eating Bing cherries raw is always the first choice. They also make a great addition to cereal, salads, yogurt, desserts, sauces, smoothies, jams, and pies. Step up your barbeque game with this grilled cherry salsa.    

    History
    They are native to China and were first harvested around 4000 B.C. The Bing variety was also harvested in the late 1800's on a family farm in Oregon. The name came from the family's Chinese immigrant worker, Ah Bing, whom helped create the variety.

  • Rainier Cherries

    Jun 23, 2017


    These cherries are so unique that they are the only variety with a national holiday. Try a new rainier cherry recipe on July 11! 

    Availability & Origin
    These have a very short window so grab them while you can. They start growing in late May can last until August. You'll find them growing in Washington, the largest producer in the U.S., and California. 

    Appearance & Flavor
    Rainier cherries are golden with swirls of pink and red. Within the smooth, plump exterior, you'll see juicy golden flesh with red streaks. Don't let brown flecks scare you away; they indicate a good accumulation of sugar. These cherries have low acidity and their flavor is described as sweet with a caramel-like aftertaste. Heads up: pressure to the fragile skin can cause bruising. 

    Storage
    Due to the short time that rainier cherries are available, many people freeze them in order to keep them longer. Unwashed in a plastic bag in the fridge, they'll last about five days.    

    Ways to Enjoy
    Toss them on your cereal, salad, yogurt, and dessert, and mix them into your sauces, smoothies, jams, and pies. Or, you could always enjoy them raw.  The summer heat is coming. Get prepared with this refreshing slushy.

    History
    In the early 50's, the rainier cherry was named after Mt. Rainier by the Washington State Breeding Program that created the variety.

  • Kohlrabi

    Jun 23, 2017

    The word kohlrabi is German for "cabbage turnip." Though it's a staple in many Indian and German kitchens and is enjoyed across the world, some areas grow kohlrabi with the sole purpose to feed livestock.

    Availability & Origin
    You can find kohlrabies growing year-round, and around the world; they grow in China, India, Germany, Japan, Northern Europe, and in states such as Oregon, Maine, Texas, and California. 

    Appearance & Flavor
    Kohlrabies grow white, green, and purple. Their skin colors may differ, but the flesh inside is always greenish-white. There are mature and baby varieties. The babies are said to be sweeter and more delicate, and are the size of a golf ball. The kohlrabi flavor is comparable to a mix of broccoli and cucumber with a hint of pepper-like spice and the leaves taste like collard greens. The purple varieties are the spiciest of the three. When selecting, choose bulbs that are firm with no cracks or bruises. The leaves should be crisp.

    Storage
    Bulbs and leaves should be stored separately. Place the bulbs in a plastic bag in your fridge's crisper, regardless of whether they've been cleaned or not, and they'll last up to a week. The leaves must be washed several times, drip dried, wrapped in a paper towel, then placed in a plastic bag in the fridge crisper in order for them to last two days. 

    Ways to Enjoy
    Eat kohlrabies raw, cooked, in coleslaws, in salads, and in sandwiches. Try out this kohlrabi recipe with an Asian flair. 

    History
    They were first mentioned in European literature around the first century A.D. Kohlrabies became a staple in Indian dishes around the mid-1600s. It was recorded as an official crop in the U.S. in the early 1800s.

  • Taro Root

    May 16, 2017

    You may know that the taro root is the main component to the Polynesian food called poi. But, did you know that even people who dislike poi can enjoy the taro root prepared other ways? 

    Availability & Origin
    This vegetable is grown year-round and is native to Southeast Asia, India, China, and Hawaii. When explorers discovered Hawaii, they found hundreds of varieties of the taro root. 

    Appearance & Flavor
    You can find the taro root in a small variety or large variety. Large taro is cylindrical, but the small taro is plump in the middle and tapers to the ends. Both have dark brown skin. Their flesh can range between creamy white and pale pink and can have a purple tinge or purple spots. They both taste nutty, though the small variety is creamier than the large. When choosing, neither variety should be cracked, split, moldy, soft, or shriveled. 

    Storage
    Whole taro roots will last a few weeks in a dry, dark, room-temperature location. Stored in the crisper drawer, they'll keep for a week. After cooking taro, refrigerate the leftovers in an air-tight container for up to four days' worth of use. 

    Ways to Enjoy
    Both the leaves and the root are edible, but don't eat either raw as they are toxic-so cooking the taro is the way to go. Boil, steam, bake, or fry them like you would a potato. After cooking the root, serve it hot because its texture changes after it cools (except when fried). You can also create a paste to be used in desserts, such as this unique mooncake that will blow your guests away. 

    History
    The taro root is one of the earliest cultivated plants dating back to Roman times. Explorers spread the vegetable across the world. In Hawaii culture, the taro root is considered a sacred plant and a large part of their history.

  • Porcini Mushrooms

    May 05, 2017

    Porcini Mushrooms 

    We always recommend fresh produce, but in this case, consider eating dried porcini mushrooms due to the expense and limited availability.

    Availability & Origin
    They are at their freshest in June, July, and September. You can find them growing wild in the Northwest and California during the spring. They also grow in Europe, China, and Mexico, and their true origin country is Italy. In the U.S., it's easier to find them dried rather than fresh since dried porcinis are available nearly year-round.

    Appearance & Flavor 
    These plump, white mushrooms have thick stems and red or brownish-orange caps. They tend to have a sticky texture and a yeasty aroma. When picking porcinis out, find firm, mold-free ones. If you see small holes in the stalk, this is a sign of worms-another reason why some people prefer them dried. If your mushrooms have holes, don't worry; just stand the mushroom on its cap and the worms will work their way out.

    Storage
    Fresh porcini mushrooms will stay fresh for a week if laid out, not overlapping, in a pan or on a baking sheet topped with a damp paper towel. When sautéed, they can be frozen for up to two months in an air-tight container, if you let them cool beforehand. Commercially-dried mushrooms can last up to a year in these conditions: at room temperature, in the original packaging, and in a cool, dry place. You'll get up to a year's worth of use from the leftovers if stored in an air-tight container. Frozen in doubled-up freezer bags, they'll last several years.

    Ways to Enjoy 
    Eat porcini mushrooms grilled, sautéed, roasted, and added to sauces. Raw porcini mushrooms have a protein that can irritate your stomach, so avoid eating them uncooked. Whether you prefer fresh or dry, we have the recipe for you.
      
    History 
    It is highly likely that porcinis could be considered what the Romans called fungi suilli (Latin), which translates to 'pig mushrooms.' Though porcinis were originally found in Italy, they naturally grow in certain states.

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