Here in California, especially in southern California is a major producer of Almonds. This photo shows seeds of Almond fruits. Most of the time we see them shelled and roasted.
I found healthy looking thick Aloe about 20 inches long in a market. Peal off the skin with a sharp knife. There appears clean translucent gel. Aloe is believed to have many health benefits. How shall I use for cooking?
Apricots and Cherries — but the Apricot is the topic today. The Apricot is in season and the fruit is wonderful to eat but there will be a lot of stone left after eating Apricots. There is a white seed inside of a stone. Continue reading
Arugula, also knows as rocket, roquette, rucola, rugula, you see in my salad often. It has a rich, peppery taste and a pungent flavor, rich in Vitamin C and Potassium. Wild Arugula has even darker flavor with sweet peppery taste. Its flower is edible.
Asparagus is a spring vegetable, low in calories and a good source of vitamin B6, calcium, magnesium and zinc. How would you like to eat them?
Asparagus is in season. You are so tempted to buy at the first sight of vegetables in the season because you were waiting this for so long but if you wait till the mid season the vegetables develop with full flavor and taste much better. Continue reading
There is no in-season as it produces fruits year-round in the native region of central Mexico. Guacamole is a great salsa. Avocado goes well with seafood, chicken or any meats.
A baby Zucchini with a flower. Zucchini grows so fast it is tricky to pick them at a right timing. It can grow bigger than a foot ball in the late season but this young tiny zucchini with a flower is a treat of the season as well.
The beans I used for the kale soup yesterday. Kidney beans, Mottled kidney beans, Black eye peas, Azuki Beans, Soy beans, Black Beans, Lentil. It’s colorful!
It is the beet. I mixed ricotta cheese with baked beets. It makes sweet and flavorful ravioli.