It is a season for Pumpkins or Kabocha.
Kale is popular in Southern States and it became very popular here in southern California also, partly because of its highly nutritious value. You can cook in southern style or also use in salad or in soup. A lady bug knows it is an organic and safe to visit.
Corns are in season. Hair like silks on the top is stigma and should be fresh and not dark if possible. Pick a corn by touching the top part of it and feel the plump and full kernels. Continue reading
You have seen or have heard of Heirloom vegetables. Heirloom or heritage variety is an old type of plants or fruits have kept their traits for over the centuries. These varieties are often may not withstand long distance shipping, Continue reading
It is good to have a fresh fish shop in your area. Ask fish monger how you want it prepared or just cleaned. Cooking a whole fish gives totally another dimension and a taste to fish cooking. Continue reading
It really is a summer vegetable but they are available all year around even at a farmer’s market. The purple one looses its color and become green if you cook too long. Add lemon juice to water and cook quickly. Continue reading
Fennel is good raw, roasted or grilled. It is highly aromatic and flavorful. The bulb, the leaves and the seeds are all edible.
I started a preparation for this year’s Thanksgiving dinner about two and a half month ago. I prepared Salted Preserved Lemons and used it to marinade the turkey. Continue reading
Heirloom tomato comes in a wide variety of colors, shapes, flavors, sizes and even names like Brandy Wine, Green Zebra, Cherokee Purple, Marvel Strip and Black Prince. It is fun to try different variety.
Fresh ginger is juicy, crunchy, pungent and spicy. The stalk can be steep to make tea or sliced to eat.