tag:www.seriouseats.com,2021:/in-season/30 2011-09-24T13:00:00Z Serious Eats Chapp tag:www.seriouseats.com,2021://30.297811 2011-09-24T13:00:00Z 2011-09-24T13:00:00Z

Figs are now in season—so hurry up and grab some because this small window of opportunity is closing a little everyday. How can you resist? Their soft, chewy skin gives way to their beautiful pink innards of microscopic seeds and sweet juicy pulp. But handle with care, because these little beauties are just as delicate as they sound. Keep them refrigerated and safe from possible bruising, and make sure to eat them within a few days of buying them.

Paige Brocious Figs are now in season—so hurry up and grab some because this small window of opportunity is closing a little everyday. How can you resist? Their soft, chewy skin gives way to their beautiful pink innards of microscopic seeds and sweet juicy pulp. But handle with care, because these little beauties are just as delicate as they sound. Keep them refrigerated and safe from possible bruising, and make sure to eat them within a few days of buying them. Read More ]]> tag:www.seriouseats.com,2021://30.266341 2011-09-18T13:00:00Z 2011-09-18T13:00:00Z

Eggplant, aubergine, whatever you want to call it—we're just happy that this tasty veggie is season. It's incredibly versatile, delicious grilled, roasted, sauteed, or pureed; it's hearty enough to bulk up a plate, yet just as delicious in a light salad. Eggplants are great for soaking up flavor in any dish, but at their peak, are perhaps best enjoyed simply, maybe grilled with a dash of salt and pepper and a drizzle of olive oil.

Zoe Bain Eggplant, aubergine, whatever you want to call it—we're just happy that this tasty veggie is season. It's incredibly versatile, delicious grilled, roasted, sauteed, or pureed; it's hearty enough to bulk up a plate, yet just as delicious in a light salad. Eggplants are great for soaking up flavor in any dish, but at their peak, are perhaps best enjoyed simply, maybe grilled with a dash of salt and pepper and a drizzle of olive oil. Read More ]]> tag:www.seriouseats.com,2021://30.204866 2011-07-17T12:00:00Z 2011-07-17T12:00:00Z

<strong>Nothing compares to an in-season tomato</strong>, picked at the height of summer. And while we may be getting a <em>little</em> ahead of ourselves, we have tomato season seriously on the brain.

Will Levitt Nothing compares to an in-season tomato, picked at the height of summer. And while we may be getting a little ahead of ourselves, we have tomato season seriously on the brain. Read More ]]> tag:www.seriouseats.com,2021://30.216253 2011-06-19T11:00:00Z 2011-06-19T11:00:00Z

You may be accustomed to red radishes, but at some farmers' markets, you'll see white, purple, pink, and even black in addition to the red ones. Once they are dug up, these root vegetables are perfect for adding a peppery bite to a salad, fancying up your bread and butter, or even roasting.

Will Levitt You may be accustomed to red radishes, but at some farmers' markets, you'll see white, purple, pink, and even black in addition to the red ones. Once they are dug up, these root vegetables are perfect for adding a peppery bite to a salad, fancying up your bread and butter, or even roasting. Read More ]]> tag:www.seriouseats.com,2021://30.244042 2011-06-11T17:00:00Z 2011-06-11T17:00:00Z

The pale flat seeds of fava beans, while difficult to extract from their pods, are buttery and a bit nutty once cooked. They are versatile and delicious. Here are a few recipes for you to experience them at their best.

Hayley Daen The pale flat seeds of fava beans, while difficult to extract from their pods, are buttery and a bit nutty once cooked. They are versatile and delicious. Here are a few recipes for you to experience them at their best. Read More ]]> tag:www.seriouseats.com,2021://30.286332 2011-06-05T11:00:00Z 2011-06-05T11:00:00Z

Seeing beautiful strawberries in the market is a sure sign of summer. Strawberry edibles that first come to mind are jams and tarts, or simply whole berries; but this fruit is pretty versatile. Consider more savory options, too. How do you eat summer strawberries?

Kayla M. Le Goff Seeing beautiful strawberries in the market is a sure sign of summer. Strawberry edibles that first come to mind are jams and tarts, or simply whole berries; but this fruit is pretty versatile. Consider more savory options, too. How do you eat summer strawberries? Read More ]]> tag:www.seriouseats.com,2021://30.183384 2011-05-22T13:00:00Z 2011-05-22T13:00:00Z

Ancient Greeks rubbed <strong>mint</strong> on their tables as a sign of hospitality and mint tea has long been served in the Middle East to welcome guests. For me, the small, bright green leaves of the mint plant welcome warm weather and a new season of cooking.

Carrie Vasios Mullins Ancient Greeks rubbed mint on their tables as a sign of hospitality and mint tea has long been served in the Middle East to welcome guests. For me, the small, bright green leaves of the mint plant welcome warm weather and a new season of cooking. Read More ]]> tag:www.seriouseats.com,2021://30.185748 2011-05-14T13:00:00Z 2011-05-14T13:00:00Z

With spring comes the welcome return of rhubarb. Though often prepared as a dessert, it's an unexpected, and pleasant, addition to savory dishes as well. When using rhubarb, be careful of the leaves on top; they contain toxic substances, but you'll find most stores usually remove them before they're sold. Try to find long, firm stalks to ensure freshness.

Kayla M. Le Goff With spring comes the welcome return of rhubarb. Though often prepared as a dessert, it's an unexpected, and pleasant, addition to savory dishes as well. When using rhubarb, be careful of the leaves on top; they contain toxic substances, but you'll find most stores usually remove them before they're sold. Try to find long, firm stalks to ensure freshness. Read More ]]> tag:www.seriouseats.com,2021://30.227029 2011-05-08T13:00:00Z 2011-05-08T13:00:00Z

While they freeze better than many vegetables, green peas are definitely at their best in the spring when they can be pulled straight from the pod. Fresh peas have a crisp texture and a bright, sweet flavor. And don't forget the pea tendrils: the thin, young shoots from the pea plant are crisp, earthy and especially good when sauteed.

Carrie Vasios Mullins While they freeze better than many vegetables, green peas are definitely at their best in the spring when they can be pulled straight from the pod. Fresh peas have a crisp texture and a bright, sweet flavor. And don't forget the pea tendrils: the thin, young shoots from the pea plant are crisp, earthy and especially good when sauteed. Read More ]]> tag:www.seriouseats.com,2021://30.283082 2011-05-01T11:00:00Z 2011-05-01T11:00:00Z

There's a lot to love about asparagus, from their cheery green color to that great little snap they make&mdash;but perhaps best of all is that they announce the arrival of spring. In peak season April through June, the slender stalks are time-consuming to grow&mdash;plants need at least a year from seed to harvest&mdash;and once picked, they're best eaten as soon as possible. But even though asparagus may be labor-intensive to grow, they're great for a quick meal.

Kayla M. Le Goff There's a lot to love about asparagus, from their cheery green color to that great little snap they make—but perhaps best of all is that they announce the arrival of spring. In peak season April through June, the slender stalks are time-consuming to grow—plants need at least a year from seed to harvest—and once picked, they're best eaten as soon as possible. But even though asparagus may be labor-intensive to grow, they're great for a quick meal. Read More ]]> tag:www.seriouseats.com,2021://30.190016 2011-04-03T13:00:00Z 2011-04-03T13:00:00Z

On Sunday mornings when I wake up early enough, I make pancakes from scratch and pour <em>real</em> maple syrup all over them&mdash;the deeply sweet syrup just doesn't compare to the imitation stuff. The golden syrup is available all year, but new syrup is harvested in late February and March. Expect to see freshly bottled maple syrup at farmers' markets.

Jenny Lee-Adrian On Sunday mornings when I wake up early enough, I make pancakes from scratch and pour real maple syrup all over them—the deeply sweet syrup just doesn't compare to the imitation stuff. The golden syrup is available all year, but new syrup is harvested in late February and March. Expect to see freshly bottled maple syrup at farmers' markets. Read More ]]> tag:www.seriouseats.com,2021://30.259010 2011-03-27T13:00:00Z 2011-03-27T13:00:00Z

Raw, fried, baked, stuffed or made into a sandwich, oysters are always satisfying. The bivalves are available all year, but they're best eaten in the colder months from September to April. While a long-standing myth says oysters should not be eaten during months that do not contain an "R" (May through August), oysters generally are thin in the summer because they devote their energy to reproducing.

Jenny Lee-Adrian Raw, fried, baked, stuffed or made into a sandwich, oysters are always satisfying. The bivalves are available all year, but they're best eaten in the colder months from September to April. While a long-standing myth says oysters should not be eaten during months that do not contain an "R" (May through August), oysters generally are thin in the summer because they devote their energy to reproducing. Read More ]]> tag:www.seriouseats.com,2021://30.245343 2011-03-19T13:00:00Z 2011-03-19T13:00:00Z

While much of the country won't see artichokes at farmers' markets for awhile, California residents are lucky to have the pine-cone shaped perennials in season now. Artichokes are available all year on the West Coast, but they peak from March to May and again in October. Originating in the Mediterranean, an overwhelming majority of artichokes grown in the United States are from California. The plants are actually the buds of thistles, which are in the sunflower family.

Jenny Lee-Adrian While much of the country won't see artichokes at farmers' markets for awhile, California residents are lucky to have the pine-cone shaped perennials in season now. Artichokes are available all year on the West Coast, but they peak from March to May and again in October. Originating in the Mediterranean, an overwhelming majority of artichokes grown in the United States are from California. The plants are actually the buds of thistles, which are in the sunflower family. Read More ]]> tag:www.seriouseats.com,2021://30.206742 2011-03-12T13:00:00Z 2011-03-12T13:00:00Z

Peak season for mandarin oranges is from early winter to early spring. They are smaller than regular oranges and are easier to peel; even in early March, grocery stores have stacks of clementines in crates, or piles of the bagged fruit.

Jenny Lee-Adrian Peak season for mandarin oranges is from early winter to early spring. They are smaller than regular oranges and are easier to peel; even in early March, grocery stores have stacks of clementines in crates, or piles of the bagged fruit. Read More ]]> tag:www.seriouseats.com,2021://30.192480 2011-03-05T13:00:00Z 2011-03-05T13:00:00Z

Meyer lemons combine the best attributes of lemons and oranges in a tart citrus fruit that doesn't make your face pucker. Peak season for these lemons begins in November and runs through March. Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange.

Jenny Lee-Adrian Meyer lemons combine the best attributes of lemons and oranges in a tart citrus fruit that doesn't make your face pucker. Peak season for these lemons begins in November and runs through March. Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange. Read More ]]>