CRANBERRIES!!!

The season for cranberries begins in late September and lasts through autumn. These berries grow on vines which float in bodies of water called bogs. Cranberries are picked when their color turns deep crimson. About 95% of the cranberries harvested each year are processed and sold as juice, sauce, or are sweetened and dried. The remaining 5% are sold fresh to consumers. Although these fruits can be eaten raw, most people find their taste to be overwhelmingly tart. It is most common for these berries to be made into a jelly or compote known as cranberry sauce, which is often served as a side with turkey on Thanksgiving. Cranberries can also be used to make cranberry wine.

"Arils" Supply: The Facts on Pomegranates

A pomegranate is a berry which grows from a tree or shrub called a punica granatum. The season of this fruit ranges from September to February. The pomegranate has a round hexagonal shape that ranges from 5-12 centimeters, and has a thick red skin. Inside the pomegranate are hundreds of crimson colored arils, which encase the seeds. Though the entire seed is edible, the arils' juicy flavor is what is desired. The flavor of the pomegranate is sweet with a moderate acidity, due to the tannins which reside within the arils. A ripe pomegranate will have a deep red color, and be somewhat soft to touch. Pomegranate seeds can be eaten raw and are commonly used as an addition to salads. The arils can also be used to make juice for drinking, or, in some cultures, to make soup. This fruit is not only delicious but also a great source of Vitamin C, Vitamin B, and Potassium.

Esca-ROLLIN!

     Escarole is a variety of chicory with plenty of things to offer, including a variety of flavors in each head. Recognizable by its crinkled leaves and gradient that starts at a deep green and progressively lighten towards the middle, it gives the buyer the option of how bitter or light they want their salad to be. Green giving you a bitter taste, and the leaves becoming less bitter the whiter it becomes. Escarole will keep for around a week in a normal fridge.

     Preparing Escarole is just as easy as making any form of salad, an example would be a simple Endive salad. With a bit of vinaigrette, halved cherry tomatoes, raisins and croutons you would have a very light and tasty starter or accompaniment to any meal. Along with making a delicious salad, Escarole can also be used in a wide variety of soups, wraps and as a pocket to stuff chicken or fish into. The tough dark green leaves will lose a little of their bitter edge and become perfect for any stuffing.

     Escarole has a lot of things going for it, and on top of all this it also contains a very high concentration of vitamins and minerals. It is comparable to spinach or kale in the amount of nutrients it contains, such as folate. On top of being a delicious option and very good for you it can also be found in most mid- and upscale supermarkets as a staple of their green selection making it attainable year round. Between the extra taste, the versatility of use in so many dishes, and the many health benefits, escarole is an excellent food choice.

Parsnip Tips

The parsnip, a long white carrot-looking root, is unsurprisingly a close relative of a carrot. While available throughout most of the year in California, it is at its best in the colder months. Their sweet, buttery, honey-like flavor is brought out by frost and they are favored by farmers in areas with short growing seasons.

Parsnips can be eaten raw, but are more frequently used in cooked dishes. They can be served in just about any way imaginable: boiled, stewed, roasted, or baked. You can even use the parsnip as more of a flavor than an actual dish by removing the cooked portion from whatever it is you may be cooking.


Look for parsnips that are relatively white, firm, and dry. Some browning on the outside is normal and can be removed with a vegetable peeler.