Pears

Seek out local varieties

October 1, 2008

Don’t let pear season pass you by.

Okra

A Southern classic

September 10, 2008

How to cook okra so it’s scrumptious, not slimy.

Muskmelons

Honeydew and cantaloupe

August 22, 2008

Classic summer melons.

Favas

Grill, don’t blanch, these beans

July 18, 2008

You can call them broad beans, too.

Heirloom beans

Order beans online

July 10, 2008

There’s more to beans than black, white, and red.

Artichokes

Tiny thistles

June 4, 2008

Delicious both raw and cooked.

Kohlrabi

Eat this strange vegetable raw and cooked

May 21, 2008

Green or purple? Both kinds are tasty.

Nettles

Yes, you can eat these painful greens

May 15, 2008

Wear gloves and blanch the greens to remove their sting.

Celery

Put this backup singer at center stage

April 30, 2008

Versatile celery can star in its own dishes.

Kiwis

A sweet-tart delight

April 16, 2008

Eat with a spoon.

Asparagus

Spears of spring

April 9, 2008

Eat these tender shoots when they’re in season locally.

Chervil

Seek out this shy wallflower

March 26, 2008

Use chervil as a last-minute garnish.

Parsley

The all-purpose green garnish

March 19, 2008

This hardy herb offers a taste of spring.

Beets

Easy ways to eat beets

March 6, 2008

The beauty of beets is that they’re in season practically all year long. Eat ‘em roasted, boiled, even raw.

Meyer lemons

Not just for lemonade

February 27, 2008

Savoring the last of the citrus season.

Kale

February 21, 2008

Eat your greens.

Grapefruit

February 12, 2008

Play up this fruit’s tang with a savory risotto.

Celeriac

January 29, 2008

Ugly? Yes. Tasty? You bet.

Chard

January 23, 2008

Cook the stems first, then wilt the leaves.

Salsify

January 16, 2008

Stir-fry this gnarly root.

Kumquats

January 8, 2008

Little citrus bites.

Parsnips

January 2, 2008

Excellent in soups.