About.com

At Market: Wild Salmon!

Fri, 17 May 2013 08:55:26 +0000

Wild salmon season is starting! Wild salmon season is starting!

The Copper River salmon season was slated to open yesterday, so that world-famous fish should be hitting markets as we speak. Salmon from other places has been popping up here and there are awhile, but the Copper River opener has often been the big kick-off for many markets and restaurants. (Learn more About Copper River Salmon here.)

...

Read Full Post

State of the Week: Maryland

Thu, 16 May 2013 09:23:37 +0000

Did some say blue crabs? Oh me oh my. I'm not sure there are very many things finer than sitting around a newspaper-covered table with bottles of beer, a pile of steamed blue crabs, and good friends. They may not be all Maryland can crow about, but they sure are fine. Learn more about Maryland Local Foods and tell us your favorites here!

Local Foods In the Wild: Banana Flowers

Wed, 15 May 2013 09:11:36 +0000

I was looking around, trying to find some cool photo I might have from a market or fabulous seasonal item to share this week and I found this. Banana flowers at the Hilo Farmers Market. They are what they sound like: the blossoms that will become bananas. You won't find than just anywhere, but if you live in - or are lucky enough to visit - a place that stay warm enough year-round to grow bananas, you just may find access to banana flowers. Learn more About Banana Flowers here.

Grilled Spring Onions

Tue, 14 May 2013 09:48:38 +0000

Spring onions are those onions pulled from the field to thin the crop and make room for the other onions to grow. They can be cooked and used as standard onions or leeks, or maximize their tender, sweet flavor by using them raw in salads, salsas, relishes, and garnishes. They are also delicious on the grill with just a brush of oil and a sprinkle of salt. See How to Grill Spring Onions.

Pickled Asparagus

Mon, 13 May 2013 09:13:11 +0000

I do love to pickle things, but for some crazy reason I'd never pickled asparagus. What an oversight! Check out this delicious Pickled Asparagus recipe for a revelation of your own.

At Market: Baby Carrots... REAL Baby Carrots

Fri, 10 May 2013 08:44:53 +0000

Can we talk baby carrots? Baby carrots - the real kind, the kind pulled from the field to make more room for their bigger brethren to grow, the ones with their greens still attached so you know they can't be very old - are amazing.

...

Read Full Post

State of the Week: Maine

Thu, 09 May 2013 09:17:33 +0000

Maine, home of bright wild blueberries, succulent sweet lobster, dripping maple syrup, and fabulous vodka. What? Yes, I said vodka. Learn more about Maine Local Foods here. Then be sure to tell us what you love about eating in Maine!

Local Foods In the Wild: Foraging for Morels

Wed, 08 May 2013 09:33:23 +0000

In some parts of the country, morels are poking their sponge-y heads through the forest floor. For those with the time, inclination, or knowledge to forage them for ourselves, it can be a terribly exciting time of year. I went foraging for morels recently for the first time and came home with almost 2 pounds of these earthy delights. If you're buying them at a market instead, look for morels with moist cut stems, so you know they're fresh. Clean morels by swishing them around vigorously in cool water (they will absorb some water, but it's worth it to get rid of all their grit!). Then use them in a simple saute, with asparagus, in a risotto, or, if you're lucky enough to have extras, dry them to use later in the year.

Vignarola

Tue, 07 May 2013 09:35:58 +0000

I sort of couldn't believe how simple it was to recreate this Roman spring specialty I had once decades ago. Why was it so easy? Because it was made of exactly the ingredients I remember seeing in my bowl. If you have plenty of tender spring vegetables around, try cooking them into a Vignarola, a gentle stew that's good enough, in my opinion, to serve as dinner, since I always want to eat so much of it.

Have Asparagus Stems? Make Salad!

Mon, 06 May 2013 09:05:39 +0000

When I've used asparagus tips for something else, or simple not needed an entire bunch of asparagus, I love to take the extra stems, slice them on the bias a bit so they look pretty, and use them in a salad. If I only have a handful or so, I just toss them in a green salad; if I have a whole lot, however, I make what could be called as asparagus stem slaw. And yes, you can eat raw asparagus!