Just when I thought there was no reprieve from the crazy rain, fog and cold wind whipping around San Francisco, I got a little slice of Summer heaven in the form of a radish. Watermelon radishes are very deceiving from the outside; they’re pale, knobby, and ugly just like a turnip. But then you slice them open, out bursts the joyous colors of warmer days. The vibrant pink and green interior looks just like a ripe watermelon.

Honestly, they are so ugly on that outside that I would have never picked them up at the supermarket on my own. And this is why I love love love my CSA box. It constantly forces me to try things I wouldn’t otherwise!!

How to Pick: Choose one that is firm to touch. Avoid soft spots!

How to Store: Keep them in the fridge for up to a week.

How to Use: Peel, slice and eat them raw. They are an excellent and crunchy addition to a salad. Or, roast and mash them up like you would a turnip.

Recipe Ideas: I followed Williams-Sonoma’s recipe for Watermelon Radish Salad with Avocado Vinaigriette and was absolutely delighted with the results! I also sliced one radish into matchsticks for taco toppings. They are milder than other radishes, so you can just eat them as a snack as well.

Fun Fact: Watermelon radishes are an heirloom variety of daikon radishes.

Thanks to a huge navel orange tree that lives in the back of a family member’s house, I am gifted with these sweet, juicy fruit all winter long.  Their thick, firm skin is super easy to peel – making them a perfect snacking fruit  – and their seedless flesh eliminates any annoying roadblocks while noshing on them.  Plus, their bright orange hue adds a welcomed burst of color in the kitchen during the drab winter months.

The navel is the dominant orange variety in California – in contrast to Valencia oranges, which are primarily grown in Florida and don’t show up in markets until late April – and are known as “eating oranges”. When juiced Navels turn bitter within half an hour…so leave it to the Valencia’s for your morning O.J.

• How to pick: Navel oranges get their name from the belly button-like marking on one end, so look for an “innie” (not “outtie”) on the bottom. Look for small sized navel markings, because oranges with larger navels indicate that they were overripe when picked. They should be firm and heavy for their size. Avoid oranges with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.
• How to store: Store in a cool, dry place. Since it’s the middle of winter and we have our heater on most days, I stick mine in a bag out on the patio where they last a few weeks thanks to the outside chill.
• How to prepare: Peel and eat! You can also toss peeled slices into salads or a cup of yogurt; zest skin and add to muffins, cookies or granola for an added hint of flavor; or juice and use to prepare a salad dressing (if used immediately).
• Recipe ideas: My Fennel and Orange Salad; Relish’s Orange Glazed Tofu; Bon Appetit’s Halibut with Roasted Potatoes, Orange, and Rosemary; Smitten Kitchen’s Orange Chocolate Chunk Cake; and on Friday I share my dark chocolate-dipped orange recipe!
• Fun Fact: To this day, all navel oranges are clones, which still originate from a tree in Brazil from almost 200 years ago.  This single tree propagated spontaneous clones and led to being grown in other regions. These mutations can only be cultivated through tree cuttings and being grafted onto other trees. (Citrus.com)

Fall, Fall – my favorite time of year!  The air is crisp, the leaves crunch underfoot, the reintroduction of Starbucks’ Holiday beverages threaten not only my waistline but my wallet, and – my personal favorite – the grocery stores are packed with colorful winter squash and gourds! Contrary to my experience growing up, these oddly shaped things aren’t just for decorating the entry way or to be used in centerpieces. In fact, they can be diced, roasted, blended, souped and baked into healthy dishes or appetizers. Of the variety that are flooding the market this time of year, I’d like to gush over the somewhat intimidating in appearance, but easy-to-prepare, Acorn Squash.

How to Pick: Choose a squash that is mainly green with a touch of orange; however, those that are more orange than green in color are typically overripe. Make sure that the skin is smooth without any cracks and avoid those that are shiny, as these have been picked too early.

How to Store: Acorn squash can be stored for up to 3 months in a cool dry place; avoid refrigerating. When storing more than one, lay them out in a single row instead of stacking them on top of one another.

How to Use: Cut in half and scoop out the seeds and bake with butter and brown sugar. Make sure to save the seeds and bake them with some olive oil, salt and pepper for a healthy snack. You can also microwave and steam Acorn Squash for a quicker preparation.

Recipe Ideas: An easy and delicious go-to is Acorn Squash baked with butter and brown sugar. For a delicious and healthy side, try out Emeril’s Acorn Squash Soup. Try out Bon Appétit’s Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries recipe for a dish that’s both nutritious and beautiful in presentation. Check back on Friday for my recipe of Fettuccine with Roasted Acorn Squash, Wilted Spinach and Parmesan.

Fun Fact: Acorn squash is a fat and cholesterol-free food!

Sources: Food.com

Jillian and I had the same idea this week, utilizing the season’s last showing of green beans in our kitchens. I would have thought by mid-October these beans would be long gone but low and behold I saw a heaping pile at my weekly market visit. Plus, I’m still holding out on squash, chard and all Fall/Winter produce for the mere reason that soon they will be my ONLY fresh produce option. Green beans, as well as the lingering heirloom tomatoes at the market, are my tribute to summer’s end.

How to Pick: Look for beans that snap when bent in half, if they just droop into a U shape when bent then they aren’t fresh. Avoid any that expose their inner beans, rather the beans should just look like bumps under the skin. And choose green beans that are bright green in color.

How to Store: Green beans will stay fresh in the refrigerator for several days, even sometimes up to a week. Store them unwashed and in a plastic bag to prevent wilting.

How to Use: Wash green beans in cold water, then trim their ends. Trim them just before using as veggies loose nutrients once they are cut. You can serve them raw alongside dips or toss them into salads, saute them or add to stir-fry and soups, or slow roast them. Another popular thing to do is freeze them so you’ll have fresh green beans year round. Note that before freezing, green beans must be blanched to destroy enzymes that will cause flavor and color changes during storage.

Recipe Ideas: Nigella Lawson’s Green Bean and Lemon Casserole looks seriously simple, healthy, and delish; Try TheKitchn’s Greek-style Braised Green Beans; Or the BBC’s Chicken, Potato, and Green Bean Curry; Jillian just shared her Pickled Green Bean recipe and on Friday I’ll share my quick and easy Green Bean Salad.

Fresh cranberry beans are absolutely gorgeous with their white, pink, and magenta hues and their crazy stripes or splatters. The pods are similar to size of green beans, but are white, pale green or pink. And, they’re just as tasty as they’re beatiful. Like other cooking beans such as kidney or cannelline, I find their flavor to be really mild.

• How to Pick: Look for cranberry beans late in the summer. Choose full pods that haven’t begun to wilt or dry out. Or, buy them dry in the bulk section of specialty stores.
• How to Store: Fresh cranberry beans will keep in the fridge for up to a week. Store dried cranberry beans in a cool, dark cuppard.
• How to Use: These creamy, slightly nutty beans are fantastic in soups and can be used as the base for many different favor profiles. They beans originate from Italy and naturally pair well with flavors like garlic, rosemary and sage. If you’re using fresh beans, shell them, rinse them and then simmer them in liquid like broth or even water for about 20-30 minutes until tender. Dried beans take much longer – up to 2 to 3 hours – to cook until tender, unless you soak them overnight before.
• Recipe Ideas: Martha Stewart’s Cranberry Bean Gratin seems easy and intriguing. I’ve never even heard of a bean gratin! Food & Wine’s Cranberry Bean and Tomato Stew incorporates many of the ingredients as the soup I tried making as well – and it was delicious! I’ll share the full recipe with you on Friday.

Here’s what they look like out of their shells!

When cooking up leafy greens, my typical ‘go to’ is spinach. But, while brunching at a friend’s house this past weekend I was reintroduced to the versatile and delicious Red Chard that they had grown right in their garden! They were nice enough to send me home with a few leaves – along with a few other garden goodies – and here I am at my computer wondering what to create with them. Chard, or more commonly known as Swiss Chard, is a leafy green vegetable with vibrant colors and brightly colored stalks ranging from red, yellow, white and green. Though typically a cool season crop, I learned that chard is a great leafy green to grow as a Denver Urban Gardener because it can handle high temperatures in the summer. Chard packs quite the nutritional punch and is chock full of Vitamins A, K and C – as well as fiber and protein.

• How to Pick: Choose brightly colored leaves without many holes and be sure to avoid any that are limp or wilted.
• How to Store: Chard goes bad quickly so be sure to use immediately. Store unwashed leaves in a plastic bag in the fridge.
• How to Use: The great thing about chard is that the entire thing is edible – including the stalk! This vegetable has a slightly bitter taste but you can tone this down by sauteing mature leaves and chopped up stalks in a bit of olive oil and a dash of salt for a healthy side dish. Or, wash and slice up the young, tender leaves to throw into a salad.
• Recipe Ideas: For a colorful soup, try out Bon Appétit’s Barley and Lentil Soup with Swiss Chard. For a healthy snack, take the leaves from a bunch of chard, mix it with a bit of olive oil and seasonings and then bake them for up to 5 minutes at 400 degrees for some chard chips.
• Fun Fact: Swiss Chard is not native to Switzerland but was instead discovered by a Swiss botanist

Sources: Colorado Gardening, Wikipedia, Whole Foods

In my last CSA box, I received a brown bag full of adorable, little green peppers. Not sure what they were, I nibbled on a few. Most were very mild, but I did bite into one mean guy that had me reaching for a glass of cooling milk! It turns out that Padrón peppers are not usually spicy unless they accidentally cross-pollinate with firey specimens, like jalepenos, that might be growing next to them.

• How to Pick: Look for these little guys between June and September. Choose ones that have smooth, unblemished skin.
• How to Store: Mine stayed fresh in the fridge for just over 2 weeks.
• How to Use: Enjoy them raw (perhaps chopped into salsa?), pan- or oven-roasted with a bit of olive oil and salt, grilled up, or pickeled like a jalepeno.
• Recipe Ideas: I’m dying to try Bon Appetit’s recipe for Padron Peppers Stuffed with Tetilla Cheese. On Friday, I’ll share my recipe for Padrón Pepper Chicken!

While roaming the Santa Monica Farmer’s Market the other day I stumbled across the pear lady. She said the time was now to enjoy her Asian pears, and boy was she right. Asian pears, usually grown in the San Joaquin Valley, are at their best in the late summer and early fall. They’re crunchy, sweet, and have a delicate flavor that I totally love. Pear lady, I will be back!

• How to Pick: There are many varieties of Asian pears, and unlike other pears, pick fruit that is firm and round, with no blemishes. Asian pears are prone to little moths burrowing into the fruit, so check to see that your pears have no holes.
• How to Store: These pears can be refrigerated for up to a week.
• How to Use: Cold, crunchy Asian pears can be eaten right out of the refrigerator after a rinse in cool water. No need to peel the skin; simply enjoy! Try slicing Asian pears into a salad with red onions, toasted almonds and poppyseed dressing.
• Recipe Ideas: In honor of Rosh Hashanah, this recipe for Pears in Pomegranate Wine with Honey from the LA Times caught my attention. I’ll be sharing my recipe for Pear and Goat Cheese pizza on Friday!

There’s nothing that screams summer more than biting into a ripe and juicy piece of melon and in this case, cantaloupe. For those of you that live in Colorado, you’re in luck because as the country’s fifth largest producer of cantaloupes, Colorado boasts some of the sweetest in the nation. Grown in Rocky Ford, about 50 miles outside of Pueblo, these cantaloupes are characteristically sweeter than most due to the region’s high fluctuation in temperature swings. The hot days help increase sugar production while the cool nights help slow that process down, causing sugar to build up in the fruit. The season lasts from July until the first frost (about the end of September), but the prime picking season is from August 15^th to September 1^st so get to the store now to get them at their sweetest!

• How to Pick: Look for a cantaloupe with a yellow/orange coloring in between the white netting. Avoid ones with green coloring or ones with too many soft or dark spots, as these are of poorer quality. It should also have a little give at the stem but firm elsewhere. If a cantaloupe smells sweet like honey then you can be sure that it will be sweet and juicy.
• How to Store: Cantaloupes will continue to ripen once picked so just store on a countertop until ripe. Once ripe, a cantaloupe should stay fresh in a refrigerator for up to three days.
• How to Use: Cantaloupes are an easy crowd pleaser. Just slice them up and serve alongside other fruit for breakfast or a snack. They also hold well on high heat so throw them on a grill to serve alongside a main dish or dessert.
• Recipe Ideas: My favorite way to eat cantaloupe is sliced up in giant pieces and eaten sans utensils. But for those of you looking for a more refined way of eating cantaloupe, feel free to cut up into fruit salads or serve alongside ice cream. For a spin on a classic, check back Friday for my Cantaloupe Chicken Curry Salad Sandwiches.
• Fun Fact: Cantaloupe are known as muskmelon almost everywhere else outside the states.
• For the Coloradoan’s: US commercial cantaloupe production began in the Arkansas Valley near Rocky Ford.

Sources: NPR, The Packer,ProduceOasis.com, RockyFordMelon.com

The saying “cool as a cucumber” allegedly stems from the fact that the inside of these vegetables always remain cool –  despite hot summer weather, in which they thrive. It’s seems true enough. What’s more refreshing than iced water flavored with a few cucumber slices or lying on the coach with two big rounds placed on your puffy eyes?

There are several cucumber varieties, but these tips refer to “garden” cucumbers, which are most commonly found in supermarkets.

• How to Pick: Choose cucumbers that feel heavy for their size, are free of any blemishes and do not have any soft spots. Check the stem and end, and avoid any that are wrinkled or puckered.
• How to Store: Keep in the fridge for up to a week.
• How to Use: Many cucumbers in the supermarket are coated with wax, so peel the skin before eating if necessary. Try slicing them into matchsticks for snacking, shaving them into thin slices for a salad, slicing them into disks for salads or sandwiches, or grating them for the base of a yogurt-like dip.
• Recipe Ideas: Food & Wine’s Spicy Avocado-Cucumber Soup would make for a great summer starter, while Oprah’s Cucumber Sandwiches would be dainty enough for a picnic. Check back on Friday for my Quinoa Greek Salad!
• Fun Fact: Cucumbers can grow to be over two feet long!!