By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge The holiday season is an especially good time to appreciate our farmers’ markets and the local growers, makers, and farm workers who supply so much valuable food to our communities every week through good times and bad. Paulina LaBelle and Alfredo Gonzalez are among the many helping…

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Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar Illustration by Charmaine Koehler-Lodge   August Plums please the palate this month with their slightly tart or sweet honey notes. Over 200 types are grown in California (we see only 15 to 20 of these) and make up 90%…

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Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge May Something unexpectedly sweet is at the farmers’ market right now. Known as Sweet Imperial, Vidalia, or Walla Walla—depending on whether your sweet onion hails from Southern California, Georgia, or Washington state—it’s also called…

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Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge   February Dense in texture but mild in flavor, cauliflower offers endless possibilities in salads, pastas, soups, snacks, sauces, hummus, and even mac and cheese. We find it in a myriad of colors these…

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Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge November Root vegetables like beets, parsnips, turnips, horseradish, daikon, radishes, and potatoes are the market stars this month. So are sweet potatoes, which come in two main types: The golden-skinned, pale-fleshed varieties tend to…

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Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge AUGUST It’s pear season! One of the earliest European-variety pears to arrive at market is the Bartlett, easily recognized by its bell shape, semi-soft flesh, and yellow-to-red skin color. The green-skinned d’Anjou; small, sweet…

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  Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge May It’s caneberry season, and if you love those delicious blackberry hybrids—like Boysenberries, olallieberries, and Loganberries—you’ll want to head out to the farmers’ markets or Brentwood u-pick farms right now to get some.…

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By Barbara Kobsar Produce harvested at its peak is your sure bet for flavor and freshness. February Hear that familiar “snap” coming from the kitchen? It means the new crop of California asparagus has arrived. Asparagus breaks naturally between its tender and tougher portions, so it needs only a quick bend to snap it in…

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Story and recipe by Barbara Kobsar Illustration by Caroline H. Gould Choosing produce harvested at its peak is your sure bet for flavor and freshness. AUGUST Now is the time to buy “shellies” (or “shuckies” or “shellouts,” as shelling beans are sometime called), since you might find some at the “in-betweener” stage at which they…

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By Barbara Kobsar Choosing produce harvested at its peak is your sure bet for flavor and freshness. February At the market, arugula may appear under names like garden rocket, roquette, or rucola. Regardless of what it’s called, this leafy green offers some of the same heat and peppery flavor as its radish and watercress relatives.…

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