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Articles from Daily Newsletter on Feb 28, 2016 reads comments
Apples & Potatoes - Whole Foods Market shares more fruit and vegetable tips with apples and potatoes. 2290 9
Articles from Daily Newsletter on Feb 07, 2016 reads comments
Parsnips & Pomegranates - Whole Foods Market shares more fruit and vegetable tips with parsnips and pomegranates. 2105 4
Articles from Daily Newsletter on Jan 31, 2016 reads comments
Top Winter Fruits & Veggies - Whole Foods Market put together a list of the top winter fruits and vegetables for the local areas.  2549 18
Articles from Daily Newsletter on Aug 14, 2008 reads comments
Shell Beans - Shell Beans: Shell beans, with a season trailing that of (local) green beans by a few weeks, are a distinctive addition to the beany palette, one worth investigating if you like beans dried or green. 5484 add
Articles from Daily Newsletter on Jul 17, 2008 reads comments
Thai Lime Leaves - Thai Lime Leaves: Thai Lime Leaves, Makrut, Hoja de Ocho, Kaffir Lime - the range of names reflects the culinary coverage of this citrus. The leaves, and the zest of the fruit contain a concentrated lime essential oil, which makes them useful wherever this flavor is desired. 6444 4
Articles from Daily Newsletter on Jun 26, 2008 reads comments
Squash Blossoms - Squash Blossoms: A few years ago there was a lot of talk about edible flowers, things like marigolds and nasturtiums that could be used to spice up the appearance and flavor of a salad or soup. To the best of my recollection, Squash Blossoms were passed over by this trend. 4532 add
Articles from Daily Newsletter on Jun 19, 2008 reads comments
Swiss Chard - Swiss Chard: Swiss Chard is the leaves of a beetless beet. Chard leaves are typically larger than beety beet greens, have a crinkly texture and are a bit thicker, but the taste and properties are pretty much the same. 5655 add
Articles from Daily Newsletter on Jun 12, 2008 reads comments
Sierra - Sierra: Sierra, like Iceberg, is a kind of Batavia lettuce, but raher than forming heads, Sierra has long open leaves, similar to Romaine, but crisp and with uniform texture like Iceberg. (06/16/05) 5215 add
Articles from Daily Newsletter on Jun 05, 2008 reads comments
Cherries - Cherries: When you see cherries at the Market, if you want some, you want to move fast. Their season is very short, given the difference in growing zones serving the Santa Barbara markets, cherries might be available for a month. 5197 add
Articles from Daily Newsletter on May 29, 2008 reads comments
Summer Lettuces - Summer Lettuces: Summer lettuces are here. "Summer" isn't just a question of Salinas rather than Imperial Valley. On our own farm, the lettuces reflect the season. The cooler temperatures of Winter and early Spring slow the uptake of organic nutrients from the soil. As a result, the lettuces are smaller when picked, with finer-textured leaves. 6149 add
Articles from Daily Newsletter on May 22, 2008 reads comments
Oregano - Oregano: Oregano is the spicy member of the Mint family. The commonly known Oregano is a somewhat piquant herb with mint overtones that speaks 'Italian' to most noses and palates. 5852 add
Articles from Daily Newsletter on Apr 11, 2008 reads comments
Asparagus - Asparagus: Because both texture and flavor of asparagus are distinctive but non-dominant, and the flavor contains elements from a broad range of edibles, asparagus can be succesfully combined with just about any savory ingredient you can think of. 4317 add
Articles from Daily Newsletter on Mar 20, 2008 reads comments
Grapefruit - Grapefruit: Grapefruit bring that bit of brightness to otherwise largely fruitless months. Winter months are low in acidic produce so the acidity of citrus increasingly finds a use in mixed salads. 4221 add
Articles from Daily Newsletter on Feb 21, 2008 reads comments
Food Labeling - Food Labeling: The predisposition to accept cloned livestock as equivalent to naturally reproduced livestock is likely based on the genetic equivalence of the clone to the naturally reproduced donor of the cell nucleus it originated from. But this doesn't make the animals identical. 4440 add
Articles from Daily Newsletter on Feb 07, 2008 reads comments
Pruning - Pruning: One suspects the grape vine would be better off if it could be convinced to put more effort into fruiting and infrastructure, and less into new growth. This is where grapes and humans become symbiotic. 4237 1
Articles from Daily Newsletter on Jan 17, 2008 reads comments
A Bit Bitter - A Bit Bitter: Of the five basic flavors, bitter seems to get the least respect, amounting to neglect. This week's article talks about endives or chicories, which are popular salad greens in Europe. 4210 2
Articles from Daily Newsletter on Jan 03, 2008 reads comments
Fire and Ice - Fire and Ice: This week, we'll celebrate the cold weather by celebrating heat, discussing a family of dishes that depend on heat to be really digestible, and which, eaten hot, heat us directly from within. 4374 add
Articles from Daily Newsletter on Dec 27, 2007 reads comments
Overeating - Overeating: When I was maybe eleven or twelve it came to me as something of a revelation that one could get through the holidays by eating only the usual amount at meals: the compulsion to stuff one's self, and then feel miserable for hours or even days afterwards, was illusory. 4245 add
Articles from Daily Newsletter on Dec 20, 2007 reads comments
Celery - Celery: Celery steps into history over three thousand years ago, appearing in Egyptian architectural decorations and being grazed by Achilles horsemens steeds in the meadows under Troy. 4032 add
Articles from Daily Newsletter on Dec 14, 2007 reads comments
Pomegranates - Pomegranates: The pomegranate shares with the persimmon the habit of hiding coyly amongst the foliage, being revealed when colder weather makes the leaves drop, and the fruit, in this case dark reddish purple, and quite spherical, remain to decorate the otherwise bare branches. 5130 add
Articles from Daily Newsletter on Dec 06, 2007 reads comments
Fuyu Persimmon - Fuyu Persimmon: December is traditionally thought of as a traditional time of year, so we thought we would indulge our own seasonal tradition of writing about persimmons. Last year, we dealt with the Hachiya. This year, we will talk in some detail about its cousin, the yellower orange, tangerine-shaped Fuyu. 6572 3
Articles from Daily Newsletter on Nov 29, 2007 reads comments
Garlic - Garlic: I suspect there is a tendency in the U.S. to associate garlic with Mediterranean cooking, specifically with Italian and perhaps with Greek or Spanish, if it is familiar, and with the cuisine of Provence, and also with certain styles of Asian cooking, Szechuan Chinese, for instance. 4010 1
Articles from Daily Newsletter on Nov 08, 2007 reads comments
Curd Cheese - Curd Cheese: Curd Cheese, is something like the formalization of that temptation, an intermediate stage of a culinary process that has itself been raised to the status of an ingredient, or a dish in itself. 4081 add
Articles from Daily Newsletter on Nov 01, 2007 reads comments
Market Diversity - Market Diversity: Pedal powered ice cream sellers are an example of an interesting economic phenomenon. In past columns we have mentioned several kinds of diversity, biodiversity and product diversity, in particular. The ice cream sellers are an example of what we can call market diversity. 3966 add
Articles from Daily Newsletter on Oct 18, 2007 reads comments
The Food Chain - The Food Chain: There is lots of other life in the garden besides plants. There are some lizards, voles, maybe, mice and rats, the squirrels I am competing with for the walnuts, the birds eating the last of the grapes before taking off for a Winter in Mexico, and on a good day a snake or possum. 4131 add
Articles from Daily Newsletter on Oct 05, 2007 reads comments
Walnuts - Walnuts: What most of us think of as a walnut has a relatively thin shell, some varieties thinner than others, the hard part being essentially a sphere enclosing a large brainlike nut and a thin shelly membrane, making it easy to get the all the meat out in large pieces. 4501 1
Articles from Daily Newsletter on Sep 27, 2007 reads comments
Not The Farmers' Market - Not The Farmers' Market: The WalMart shopping experience is different. We will leave aside the maze of shelving displaying a really bewildering amount of stuff and the effect of the color shifted florescent lighting on packaging that struggles to look real even in daylight. 4116 add
Articles from Daily Newsletter on Sep 20, 2007 reads comments
Food Regulation - Food Regulation: Industrial food production disassociated consumer and producer, so there was no way the consumer could know how his food had been treated and how safe it was to eat. The producer, often enough, did not really care. 3697 add
Articles from Daily Newsletter on Sep 13, 2007 reads comments
Peel Brussels Sprouts? - Peel Brussels Sprouts?: Dear Veggie of the Week, In one scene of the sixth Harry Potter book, Harry and Ron are in the kitchen of the Burrow, forced to peel sprouts. What is this about peeling sprouts? 5875 add
Articles from Daily Newsletter on Aug 30, 2007 reads comments
Have A Pear! - Have A Pear!: We have reached that stage of modernity which no longer has the technology to preserve such bounty, separating us from our grandparents, and from bees and ants, so we have got to use the pears fresh. 4484 2
Articles from Daily Newsletter on Aug 16, 2007 reads comments
Fresh Fruit - Fresh Fruit: There is a limit to the amount of fruit a person can eat just as it is, or in compote or pies or cobblers. This week we will look at some nontraditional uses for fresh fruit. 4354 add
Articles from Daily Newsletter on Aug 09, 2007 reads comments
Farm Subsidies - Farm Subsidies: This week we will again discuss something you would not find at the Farmers Market - farm subsidies. Subsidies are big business in the U.S. - twenty something billion a year paid to less than 0.1 percent of the population - and they are currently in the news. 5069 3
Articles from Daily Newsletter on Aug 02, 2007 reads comments
Water - Water: Water is pretty easy to take for granted when you have only got to turn a tap to get some. There are parts of the world, fairly large parts, where the supply of water is more problematical. 4251 2
Articles from Daily Newsletter on Jul 26, 2007 reads comments
Bananas - Bananas: Bananas have not been available at the Santa Barbara Farmers Market for several years. It is possible to produce bananas in Santa Barbara County, but only just. More than a few miles from the coast it is too dry in the Summer and risks being too cold in the Winter. 5043 1
Articles from Daily Newsletter on Jul 19, 2007 reads comments
Olive Oil - Olive Oil: With all the talk of oil driving the economy, much of the news, and possibly foreign policy, it may take a bit of a stretch to realize that the first oil economy was based on olive oil. 4745 1
Articles from Daily Newsletter on Jul 12, 2007 reads comments
Eggplant - Eggplant: I do not remember where I first noticed eggplant. I was probably about ten years old, and while far from a picky eater when among familiar foods, I was taken aback by these glossy dark violet stretched spheroids, melonsized, huge for a vegetable, and looking more like the mounted coco de mer on a friend's drawing room table, or something anatomical, than like something to eat. 4558 1
Articles from Daily Newsletter on Jul 05, 2007 reads comments
Cucumbers - Cucumbers: Cucumbers are a kind of melon, and are technically a fruit, but since they are not particularly sweet, they get treated as a vegetable so, like tomatoes, they are a fruitgetable or a vegeruit, for culinary purposes. 4801 1
Articles from Daily Newsletter on Jun 28, 2007 reads comments
Farmers' Market - Farmers' Market: A few years ago, a friend who sold at the Santa Barbara Farmers Markets was shorthanded, and I got the opportunity to find out what it was like to work there. 4147 add
Articles from Daily Newsletter on Jun 21, 2007 reads comments
Sprouts - Sprouts: When I was little, I discovered Chinese food was based on worms. There were crisp worms and soft ones; the crisp ones were pretty good, except they got soon soggy, while the soft ones were reliably good, whether lightly cooked and that bit crunchy or, more often, cooked really soft. 4394 add
Articles from Daily Newsletter on Jun 14, 2007 reads comments
How Val Is My Greenie? - How Val Is My Greenie?: Green is currently at the forefront of fashion. Great, you think, people are really concerned, good things are starting to happen. But the problem with fashion as a shaper of policy is that it is superficial and deceptive. The emperors decision to order new clothes was based entirely on fashion. 4536 2
Articles from Daily Newsletter on Jun 07, 2007 reads comments
Honey - Honey: Honey has a long history in Europe, though, with known archaeological evidence of the collection of wild honey dating back around ten millenia, and bee keeping was well established by the advent of the Roman Empire. 4695 2
Articles from Daily Newsletter on May 31, 2007 reads comments
Apricots - Apricots: A ripe Apricot is fragile and wont travel well, nor will Apricots ripen much after picking, so to get really good ones, you have either got to grow them yourself or get them from someone who does. 4272 add
Articles from Daily Newsletter on May 24, 2007 reads comments
Nettle - Nettle: The Nettle is a very versatile plant, one whose stalks can provide fiber for textile and whose leaves have medicinal uses as well as culinary ones. 5151 add
Articles from Daily Newsletter on May 17, 2007 reads comments
Couve Tronchuda - Couve Tronchuda: We tend to associate the Kales with Autumn and Winter, and most Kales are at their best in cooler weather. However, Couve Tronchuda, or Portuguese Kale, is coming to market now in peak form. 7943 add
Articles from Daily Newsletter on May 11, 2007 reads comments
Grenobloise Lettuce - Grenobloise Lettuce: Grenobloise lettuce, also known as Rouge de Grenoble, seems hard to find: a brief mention in an earlier column comes in the first page of Web search results, while a reference to our sponsor's Salads page comes in the second. 5070 add
Articles from Daily Newsletter on May 03, 2007 reads comments
Strawberries - Strawberries: There is a delicious ambiguity about Strawberries. They are a fruit, and fruit is something we associate with Summer, but they traditionally start to appear about now, months earlier than most fruit - berries, particularly - so we associate also them with Spring. 4223 add
Articles from Daily Newsletter on Apr 26, 2007 reads comments
Mustard Greens - Mustard Greens: Early Spring sees the first of the really seasonal cooking greens, and one of the first of these is Mustard greens. These come in many varieties, some of which, such as Mizuna and Tatsoi, are often used raw in such things as salad mix. 5104 add
Articles from Daily Newsletter on Apr 19, 2007 reads comments
Lollo Rosso - Lollo Rosso: You need to be a bit flexible when looking for Lollo Rosso lettuce. It is also known, with increasing degrees of gender confusion, as Lolla Rossa and Lollo Rossa and even, in the English version of a Korean seed catalogue, as Red Rollo. 6109 add
Articles from Daily Newsletter on Apr 12, 2007 reads comments
Variety & Choice - Variety & Choice: They said, look at choice. Thirty years ago the British consumer could choose between rolled oats, Shredded Wheat, Wheetabix and Grape Nuts for breakfast cereal. Now theyve got Fruit-Loops and more. This added choice has a value, the Economist said, which should be deducted from current prices before figuring inflation. 4309 add
Articles from Daily Newsletter on Apr 06, 2007 reads comments
Forellenschluss - Forellenschluss: Again with the lettuce. Well, as we said last week, it is that time of year. Todays subject, Forellenschluss, is particularly happy in Autumn and in Spring. 5227 2
Articles from Daily Newsletter on Mar 28, 2007 reads comments
Butter Lettuce - Butter Lettuce: With the recent warmer weather, the lettuces are heading up and rolling out. Butter lettuce should be particularly happy this time of year, producing larger looser heads than during the Winter, and not having to worry about sunburn and heat-induced bitterness, as it will later on. 6998 add
Articles from Daily Newsletter on Mar 22, 2007 reads comments
Spring Is Here - Spring Is Here: There a number of natural harbingers of Spring, an orderly succession of budding, blooming and leafing out, and on top of this the suite of migratory birds provide both notice of Springs approach and a direct indication of the weather it is bringing with it. 3968 add
Articles from Daily Newsletter on Mar 15, 2007 reads comments
Rapini - Rapini: This weeks vegetable is a somewhat confusing member of the Brassica family, Rapini, which is also known as Broccoli Rabe, Broccoletti, Cime di Rapa, Broccoli Rapa, among other things. 5932 add
Articles from Daily Newsletter on Mar 08, 2007 reads comments
Parsnip - Parsnip: Despite its unassuming appearance, the Parsnip is surprizingly interesting, and vice versa. For example, its russian name pasternak is shared with the Russian poet and novelist. 4801 add
Articles from Daily Newsletter on Feb 28, 2007 reads comments
Turnips & Rutabagas - Turnips & Rutabagas: Its more roots this week, Turnips and Rutabagas. They are related, but rather than the rutabaga being a variety of turnip, it is apparently the result of a turnip crossing with a cabbage in a rather special way, with the result that the rutabaga seems to have incorporated both the turnip genome and that of the cabbage. 6668 1
Articles from Daily Newsletter on Feb 22, 2007 reads comments
Fennel - Fennel: Fennel is a plant that seems at home everywhere, or nowhere. It has been used since ancient times both medicinally, externally as an antagonist to skin parasites and internally as a digestive aid and antispasmodic, and as a vegetable, both raw and cooked. 4915 3
Articles from Daily Newsletter on Feb 15, 2007 reads comments
Tangerines - Tangerines: Tangerines are clearly distinct from Oranges. Out of the first ten or so Google returns on tangerine, one has to do with the fruit, the rest seem to be related to popular music, while Orange returns a bank account and a phone company. 4374 1
Articles from Daily Newsletter on Feb 08, 2007 reads comments
Beet - Beet: Think beet and we usually visualize something dark red about the size of a baseball, hard or soft, depending; but they come in lots of shapes, sizes and colors. 5474 1
Articles from Daily Newsletter on Jan 24, 2007 reads comments
Sustainable & Local - Sustainable & Local: Following the usurpation and adulteration of organic by the introduction of the USDA Organic standard, many producers and consumers of traditionally organic produce have begun emphasizing other aspects of traditional organic farming, mainly locally grown and sustainable. 4254 1
Articles from Daily Newsletter on Jan 17, 2007 reads comments
Salsify - Salsify: In another country I used to see something in the canned vegetable section called Salsify. The cans were, I think, from Poland, and the picture on the label was a paragon of Communist marketing, ugly enough to convince me not to buy, but mysterious enough that I never forgot the vegetable. 9022 1
Articles from Daily Newsletter on Jan 11, 2007 reads comments
Acquired Tastes - Acquired Tastes: Whatever seductions of flavor and aroma it may offer, and a dedicated coffee lover could supply a lengthy list of these, drinking a cup of strong coffee is also like being woken by a gong or hugged by a sumo wrestler, there is an unavoidable harshness or heavy-handedness about it. Yet many people can't live without it. And this got me to thinking about acquired tastes. 5832 add
Articles from Daily Newsletter on Dec 21, 2006 reads comments
Hachiya Persimmon - Hachiya Persimmon: The Hachiya is different. When it is fruity, firm and a bit crisp, its astringency makes it just about inedible. When it is ripe and sweet, its very soft to runny gel texture makes it seem just about inedible, because it is the texture a lot of fruit assumes when it is spoiled. 9338 add
Articles from Daily Newsletter on Dec 14, 2006 reads comments
Cold Comfort - Cold Comfort: When the nights lengthen and the temperatures drop that spells the end of many a crop. Even in nearly subtropical Southern California, a lot of Summer favorites wither and die, or move indoors, as Autumn moves into Winter. 4742 add
Articles from Daily Newsletter on Dec 07, 2006 reads comments
Almonds - Almonds: Almonds are nice any time of day, any day of the year, but seem to me to be specially linked to the festivities that bring the year to a close 4781 1
Articles from Daily Newsletter on Nov 30, 2006 reads comments
Avocado - Avocado: Ask a California Roll and it will tell you, No fruit says California like the Avocado. 4504 add
Articles from Daily Newsletter on Nov 16, 2006 reads comments
Sage - Sage: We usually associate sage with Autumnal cooking, and particularly with the holidays at the end of this month and next. The reason for this association probably lies in sage's affinity for fat. 4871 add
Articles from Daily Newsletter on Nov 09, 2006 reads comments
Feijoa - Feijoa: Since it has been at least a week since we presented a fruit, this weeks produce is Feijoa sellowiana, which you will find in the Farmers Market as Feijoa or Pineapple Guava. It is neither a pineapple nor a guava, but it is a fruit. 4946 add
Articles from Daily Newsletter on Nov 02, 2006 reads comments
Dried Fruit - Dried Fruit: Removing most of the water from fruit preserves it by greatly reducing the osmotic pressure in it, making it nearly impossible for any spoiling microbe to remain active. 5019 add
Articles from Daily Newsletter on Oct 26, 2006 reads comments
Jujube - Jujube: With the Jujube, we are back to discussing produce found at the Farmers Market. Not to be confused with the confection of the same name, the Jujube is a fruit about the size of an apricot, which should be available for the next few weeks at the Coleman Farms stand. 4923 1
Articles from Daily Newsletter on Oct 19, 2006 reads comments
Foodieism - Foodieism: The beginnings of cooking dealt with the realm of the possible: making do the best you can with the materials at hand, which might be only tree bark and purlsane. In time, some could control their access to food and, freed from want, they might pledge themselves to desire: for them cooking entered the realm of the imaginable, of fashion and of power. A current manifestation of this is Foodieism. 4614 1
Articles from Daily Newsletter on Oct 12, 2006 reads comments
Spin Ache II - Spin Ache II: One reason the spinach story received a lot of news coverage is the Airliner Effect. Air travel is much safer per passenger mile traveled than road travel, yet when an airliner goes down, unlike a car crash, it is national news. An airline crash is newsworthy because there are a lot of victims and because it is a rare occurrence. 4503 add
Articles from Daily Newsletter on Oct 05, 2006 reads comments
Spin Ache - Spin Ache: This week and next we are going to cover something you would be very unlikely to find at the Farmers Markets, E. coli O157 H7. Left on my own, I think I would have written about dried fruit. 5086 2
Articles from Daily Newsletter on Sep 28, 2006 reads comments
Nuts - Nuts: It is well known that peanuts are not nuts, botanically speaking, but sort of underground beans. But, botanically, neither is an almond a nut, but rather the seed of a kind of peach with atrophied flesh. 4589 add
Articles from Daily Newsletter on Sep 21, 2006 reads comments
Herbs - Herbs: One of the nice things about late Summer is the variety of herbs available at the Farmers Market. We are taking a fairly broad view of herb here, to include any leaf used in cooking for its aroma or flavor, and we will be particularly liberal with cook, while we are at it. 4432 add
Articles from Daily Newsletter on Sep 14, 2006 reads comments
Figs - Figs: Fresh figs are, for some people, a bit like balut. The difficulty has nothing to do with odor, which is of a slightly vinous honey. Rather, it has to do with the look and feel of a fresh fig being so far from what one normally associates with fruit. 4672 1
Articles from Daily Newsletter on Sep 07, 2006 reads comments
Pears - Pears: It is probably a couple of hot spells to go until the season of mellow fruitfulness is upon us, yet pears are beginning to appear in the Farmers Market, and few things are as mellow and fruity as a pear. 4420 add
Articles from Daily Newsletter on Aug 30, 2006 reads comments
Tomatoes - Tomatoes: Tomatoes likely exist in a number of varieties relatively close to that of chiles, yet what do you find at the store? 4736 add
Articles from Daily Newsletter on Aug 24, 2006 reads comments
Chual - Chual: This weeks vegetable is yet another weed, Chenopodium album White Goosefoot, known as Lambs Quarters or Chual, Cenizo, or Quelite blanco in the market. 5819 1
Articles from Daily Newsletter on Aug 17, 2006 reads comments
The Food Less Traveled - The Food Less Traveled: They say that the average American meal has travelled over fifteen hundred miles before it gets eaten. Not really the meal, of course, but its ingredients. 4615 add
Articles from Daily Newsletter on Aug 10, 2006 reads comments
Portulaca - Portulaca: Portulaca is a plant with many faces, and a name for each. In English it's generally known as Purslane, a word with allusions to folk medicine, things Romantic, and the mediaeval diet. 5442 add
Articles from Daily Newsletter on Aug 03, 2006 reads comments
Amaranth - Amaranth: Amaranth is very hardy, tolerating heat and drought well, and putting up with cold, if not freezing, weather. Furthermore, it produces masses of seed and tends to be self-propagating: plant it once and grow it forever. 4582 add
Articles from Daily Newsletter on Jul 27, 2006 reads comments
Oakleaf Lettuce - Oakleaf Lettuce: One of the more delicate lettuces is Oakleaf. It comes in both red and green varieties, but the red one is what you'll see almost exclusively. 4868 add
Articles from Daily Newsletter on Jul 20, 2006 reads comments
Blueberries - Blueberries: Blueberries are in the news and they 1re in the Market. They are in the news because of their claimed health benefits. They are supposed to prevent everything from macular degeneration in humans to liver cancer in rats. 4785 add
Articles from Daily Newsletter on Jul 13, 2006 reads comments
Sapote - Sapote: Sapotes have a smooth yellow green to yellow skin, depending both on the cultivar and on the degree of ripeness. They ripen quite well off the tree, and are very fragile when ripe, so unless you are going to eat them right away, you probably want to choose ones on the firmish side. 6373 add
Articles from Daily Newsletter on Jul 06, 2006 reads comments
Lemons - Lemons: From about the end of the First War until the Sixties, Santa Barbara county was one of the worlds major exporters of lemons; lemon groves stretched from Mission Creek by Constance Ave. nearly to Ellwood. 4800 add
Articles from Daily Newsletter on Jun 29, 2006 reads comments
Peaches - Peaches: The scientific name suggests the peach is a cousin of the prune, and while this is generally accepted, and naively supported by the similar construction of the fruits, sometimes the peach is put together with the almond in a separate genus, which the similarity of the pits gives some support to. 4591 add
Articles from Daily Newsletter on Jun 22, 2006 reads comments
From Weed to Wal-Mart - From Weed to Wal-Mart: Some local weeds are truely wild, like poison oak or artemesia, but probably the majority of local garden weeds are something like arugula, naturalized escapees from food or fodder imported by Europeans. Mustard, dandelions, many of the clovers and most of the grasses are this kind of weed. Some of these, though weeds, have recognized culinary and even medicinal uses. 4770 add
Articles from Daily Newsletter on Jun 15, 2006 reads comments
Agretti - Agretti: Agretti is now, briefly, available at the Santa Barbara and Montecito Farmers Markets. Agretti is also regionally known as roscano or barba di frate and, like arugula is a name that can be used of other similar tasting and looking, but unrelated, vegetables, samphire, for example. 14530 add
Articles from Daily Newsletter on Jun 01, 2006 reads comments
Tyranny of the Recipe - Tyranny of the Recipe: In more traditional cookbooks recipes for something requiring a lot of stirring, jam, pudding or polenta, say - will often specify, stir with a wooden spoon. 4363 add
Articles from Daily Newsletter on May 25, 2006 reads comments
Artichokes - Artichokes: Artichokes are definitely not fast food. They can take nearly an hour to cook and, as usually served, call for picky eating, particularly if the thorny bits have been left on. 5104 add
Articles from Daily Newsletter on May 18, 2006 reads comments
Fava Beans - Fava Beans: For some, the swallow is the harbinger of Spring, for others it may be April showers, but here we'll talk of beans, specifically the Fava Bean . The Fava, like other peas and beans, can be preserved by drying and used year around. Dried, the Fava has an important role in cusine throughout the Mediterranean. 6831 add
Articles from Daily Newsletter on May 11, 2006 reads comments
Mint - Mint: We typically associate mint with beverages, sweets and dental hygiene, but its culinary roles are far broader, and some mints go beyond the culinary, being well established in medicine, as insect repellants, etc. 5068 add
Articles from Daily Newsletter on May 04, 2006 reads comments
Napa Cabbage - Napa Cabbage: Yet another Brassica, this week it is Napa Cabbage, which has as many common aliases as it does scientific names, but we can disambiguate the situation with a photo. 6286 add
Articles from Daily Newsletter on Apr 27, 2006 reads comments
Kohlrabi - Kohlrabi: Kohlrabi is somewhat distantly related to turnips. They are both genus Brassica. It is the same species as cabbage, Brussels sprouts, and others of the cabbage kind. 5614 add
Articles from Daily Newsletter on Apr 20, 2006 reads comments
Celeriac - Celeriac: This week it is back to our roots. Celeriac is a variety of celery, related to common celery as Beet Root is to Swiss Chard, the former develop mainly the root, the latter the stalk and leaves. The english language Wikipedia article we reference classifies Celeriac as an underutilized vegetable, and suggests its appearance is responsible for this. 5562 add
Articles from Daily Newsletter on Apr 13, 2006 reads comments
Vienna's - Vienna's: Markets have played a huge role in the development of society. The greek word oikonomia means housekeeping, managing a large, largely self sufficient property with its attendant workforce. 4861 add
Articles from Daily Newsletter on Apr 06, 2006 reads comments
Organic Produce - Organic Produce: Organic has become mainstream, even upmarket, often now seen riding in the same shopping carts as expensive wines and imported biscuits. 4880 add
Articles from Daily Newsletter on Mar 30, 2006 reads comments
Brussel Sprouts - Brussel Sprouts: There is some story about Eleanor Roosevelt, the English and Brussels Sprouts which, as I recall, comes down to the vegetable having more endurance than the diners, it was Winter, it was wartime, and the only veg available was sprouts. 6267 add
Articles from Daily Newsletter on Mar 23, 2006 reads comments
New Zealand Spinach - New Zealand Spinach: You do not want to confuse Australians with New Zealanders, but it is o.k. to treat New Zealand spinach like the ordinary stuff, even though they are much more distantly related, different families, than any two Antipodeans. 6335 add
Articles from Daily Newsletter on Mar 16, 2006 reads comments
Cold Weather - Cold Weather: For the last couple of weeks we have been having trouble getting fresh produce photos, but so far we have not run short of words. This week, unanchored by the specificity of a photograph, we will respond to a number of stimuli ranging from the cold weather to some incidental research on Irish emigration prior to the Great Famine. 5506 add
Articles from Daily Newsletter on Mar 09, 2006 reads comments
Endive Frisée - Endive Frisée: I forget what it is just now, but there is a song about something being better the second time around. We hope this applies to Endive Frisee. 5774 add
Articles from Daily Newsletter on Mar 02, 2006 reads comments
Cabbage - Cabbage: For many people cabbage still seems to be associated with immigrants in tenements, to be the food of poor people whose cooking odor hangs sulphurous and dismal in the hallways. 5167 add
Articles from Daily Newsletter on Feb 23, 2006 reads comments
Dandelion - Dandelion: Amongst all the other sprouting budding and blooming going on just now, you will have noticed Dandelions recrudescence. If you have a lawn or tidy garden, this may have given rise to a certain amount of hostility. 5016 add
Articles from Daily Newsletter on Feb 16, 2006 reads comments
Citrus - Citrus: A lot of Southern California real estate was sold with Citrus. Starting about 1900, images of oranges and lemons, the trees and their fruit were prominent in East Coast ads for California property. There is something about Citrus that suggests a perfect climate sunny but equable, neither desert nor tropics even to a person who knows nothing about their cultivation. 4516 add
Articles from Daily Newsletter on Feb 02, 2006 reads comments
Onions - Onions: Onions have had a hard time competing with the wave of specious hygenics that has washed over the US in the last fifty years. Raw onions do have a strong odor, but the chemicals behind onion's odor are natural, 100% biodegradable, are not particularly allergenic and will not accumulate in your body fat. 4661 add
Articles from Daily Newsletter on Jan 26, 2006 reads comments
Carrots - Carrots: This week it is back to that boring Old World and Carrots. Carrots are a pretty handy vegetable: they put up with poor soil and cold weather, and in really cold climates they can be easily stored through the Winter by clamping, packing them in sand, then covering with earth. 5072 add
Articles from Daily Newsletter on Jan 19, 2006 reads comments
American Food - American Food: Indigenous agriculture in Mexico, Central America and the Andes developed a large range of products, fruit, vegetables and grain, dating from roughly the same time as similar developments in the Near East. It is difficult to see how the development of agriculture in the Americas was not completely independent from that in the Old World, yet even emminent geographers seem to overlook this. 4531 add
Articles from Daily Newsletter on Jan 12, 2006 reads comments
Russian Kale - Russian Kale: Russian Kale is yet another Brassica, but one whose leaves, rather than flower buds, are eaten. 8926 add
Articles from Daily Newsletter on Jan 05, 2006 reads comments
Cauliflower - Cauliflower: Cauliflower fully achieves the heady state that last time's Heading Broccoli attempts, reducing the stalks to near zero length attached to a sturdy core. 4844 add
Articles from Daily Newsletter on Dec 15, 2005 reads comments
Broccoli - Broccoli: Cooler weather favors most members of the cabbage family, and Broccoli is no exception. It should be abundant and of fine quality for the next several months. 5084 add

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