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| Articles from Daily Newsletter on Dec 15, 2005 |
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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.
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| Articles from Daily Newsletter on Dec 08, 2005 |
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Pumpkins - Pumpkins: Now that the season for their decorative use is past, it is possible to take Pumpkin seriously as food.
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| Articles from Daily Newsletter on Dec 02, 2005 |
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Persimmon - Persimmon: This years persimmon crop is very sparse, but if you look hard, you can probably find some at the Farmers Market
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| Articles from Daily Newsletter on Nov 17, 2005 |
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Squash - Squash: Zucchini is about as exceptional as beach weather in Santa Barbara, but just about when beach weather becomes special, so do Summer Squash. As soon as rain and cooler temperatures come on, it is finito, so the next few markets will probably have the last outdoor grown zucchini until next Summers squash.
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| Articles from Daily Newsletter on Nov 10, 2005 |
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Cavolo Nero - Cavolo Nero: Cavolo Nero is probably the tenderest Kale, having a thin leaf without any of the almost silicate resistance of Scots Kale or the veination of Russian.
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| Articles from Daily Newsletter on Nov 03, 2005 |
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Scots (Curly Kale) - Scots (Curly Kale): Scots Kale is exceptionally high in calcium and a good source of antioxidants including beta caratone and lutein. It is also got the usual dark leafy measure of iron and so forth, and unlike spinach, Scots Kale has a negligible amount of oxalic acid, so the calcium it contains is fully available.
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| Articles from Daily Newsletter on Oct 27, 2005 |
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Parsley - Parsley: Real parsley is funny stuff, especially curly parsley, which seems often destined, like a pretty but vacuous person, for mere decoration, being found hanging around the edges of the society of cheeses or meat, and its company little valued in their presence.
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| Articles from Daily Newsletter on Oct 20, 2005 |
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Perilla - Perilla: Todays veg. is a lettuce with many names. We sell it as Perilla, but readily agree with last weeks customer that it looks like Kentucky Limestone, because it is called that, too, as well as Rousette and several other things.
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| Articles from Daily Newsletter on Oct 13, 2005 |
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Apples and Artichokes - Apples and Artichokes: One of the things about autumnal fruitfulness is that produce comes thick and fast. Thick happens other times of the year, but autumn's bounty can be especially fast, with some items being at their peak, or even available, for only a few weeks. For this reason, ed willing, we're going to present two products this week.
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| Articles from Daily Newsletter on Oct 06, 2005 |
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Apple Grapes - Apple Grapes: Over the next couple of weeks we will occasionally go out on a limb, presenting fruit as the Vegetable of the Week, theres some interesting fruit at the farmers market now, and it would be a shame not to mention it.
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| Articles from Daily Newsletter on Sep 29, 2005 |
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Peppers - Peppers: Peppers Capsica, are members of the Solanum family, which includes potatoes and tomatoes - as well as a lot of ornamentals, deadly nightshade and tobacco, are probably the most diverse genus of edible plant.
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| Articles from Daily Newsletter on Sep 22, 2005 |
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Cannelini Beans - Cannelini Beans: Despite their pharmaceutical appearance, Cannelini Beans are OTC, taste good, and nutritious.
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| Articles from Daily Newsletter on Sep 15, 2005 |
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Passion Fruit - Passion Fruit: Passion Fruit are about the size of a turkeys egg, a smooth brown purple when first picked, they shrivel, pucker and turn a somewhat mottled brown underlain by purple as they ripen off the vine.
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| Articles from Daily Newsletter on Sep 08, 2005 |
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Romaine - Romaine: Romaine has a reputation for sturdiness, but there are limits, apparently, for the commercial examples doomed to the waterlogged indignity of a supermarket cooler. The water isn't just external, either. Good supermarket Romaine can be really attractive, long full dark green leaves contrasting with the nearly white firm vshaped center rib.
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| Articles from Daily Newsletter on Sep 01, 2005 |
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Juliettes - Juliettes: Our featured tomato is Juliette. It's not exactly an heirloom variety, but it's qualities fit right in - a refreshing sauternes like tomato quality with fairly high acid in a small package containing a high ratio of almost crisp flesh.
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| Articles from Daily Newsletter on Aug 25, 2005 |
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Cranberry Beans - Cranberry Beans: Fresh Cranberry Beans are now available from Coleman Farms. These beans are fully mature - they'd be ready to germinate next Spring and they're ready to dry for later consumption.
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| Articles from Daily Newsletter on Aug 18, 2005 |
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Pipicha - Pipicha: Pipicha is an herb from Oaxaca, Mexico. The tender aromatic pine needle-like leaves can be eaten as they are, accompanying meals as a condiment.
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| Articles from Daily Newsletter on Aug 12, 2005 |
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Beets Etc. - Beets Etc.: Deciding on a topic this week was a bit like shopping at the Market: look around for something fresh and figure out what to do with it. So the nominal subject this week is Beets, but as it happens the other things in the photo,apart from the Formica, came from the Market, so we can talk about them, too.
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| Articles from Daily Newsletter on Jun 09, 2005 |
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Basil - Basil: Warmer drier weather has brought the first outdoor Basil to Santa Barbara Farmers Markets.
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| Articles from Daily Newsletter on Jun 02, 2005 |
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Epazote - Epazote: Encouraged by warmer weather, Epazote has returned to the market. A favorite of Mexican cooks, Epazote is one of a number of things that grow along fences or beside the road and are shunned by most other animals.
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| Articles from Daily Newsletter on May 19, 2005 |
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Loquat - Loquat: Loquats were popular eighty years ago both as fruit and as landscaping and are often found in gardens of 'lower' and 'upper East' Santa Barbara. The trees are up to twenty feet tall, with large dark green lanceate leaves and, at this time of year, are laden with clusters of russet-orange fruit the size of an apricot.
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| Articles from Daily Newsletter on May 11, 2005 |
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Nasturtiums - Nasturtiums: Is it a vegetable? Some may object, but Nasturtiums have a long culinary history, leaves, flowers and seeds playing a role in many cusines, from the Middle West to the Middle East, Mediaeval England to Midtown.
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| Articles from Daily Newsletter on May 05, 2005 |
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Little Gem - Little Gem: Little Gem, or Sucrine, is a small lettuce often described as 'a combination of Butter and Romaine'. It is crisp, like Romaine, and sweet, like Butter, but the texture and the flavor are still its own.
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| Articles from Daily Newsletter on Apr 28, 2005 |
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Arugula - Arugula: Arugula is a mustardy, peppery crisp bright green leaf usually thought of as a salad ingredient. If you like tangy salads, then Arugula is worth adding.
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| Articles from Daily Newsletter on Apr 21, 2005 |
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Tango - Tango: Tango is a lettuce, it's not Endive Frisee. Because of their similarity in color and head shape the two are often confused.
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| Articles from Daily Newsletter on Apr 06, 2005 |
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Sorrel - Sorrel: It's no coincidence that Sorrel tastes like Sourgrass - they are closely-related members of the Oxalis family.
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| Articles from Daily Newsletter on Apr 01, 2005 |
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Endive and Escarole - Endive and Escarole: This week it's a double-header: Endive in it's leafy and frizzy forms, Escarole and Frizee. These two are siblings, their leaves differing in shape and texture, but essentially identical in flavor and nutrition. Members of the Chicory family, and closely related to Belgian Endive and Radicchio, Escarole and Frizee contain an important amount of iron as well as the usual leafy vitamins, and much more of these - iron particularly - than any lettuce.
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| Articles from Daily Newsletter on Mar 25, 2005 |
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Garlic - Garlic: It's not Scallions and it's not Leeks; the texture of Fresh Garlic lies somewhere between.
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| Articles from Daily Newsletter on Mar 17, 2005 |
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Shahi - Shahi: Shahi is an upland cress from Iran. "Upland" here means "grows on land", to distinguish these cresses from their close relative Watercress.
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| Articles from Daily Newsletter on Mar 10, 2005 |
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Broccoli Spigarello - Broccoli Spigarello: Its strong but not dominant flavor mixes well with other cooked greens, and it would work very well in either a 'white' or a 'red' lasagne, or in ravioli or calzone. Like kale and cabbage, it goes well with beans and is happy in minestra.
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| Articles from Daily Newsletter on Mar 03, 2005 |
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Sugar Snap Peas - Sugar Snap Peas: Sugar Snap peas are doubly paradoxical: fresh peas - a taste of late Summer - and no shelling required. The pods are fleshy, sweet and tender, so leave the peas in and 'eat the lot'. You may want to pinch off the stem, but otherwise the only preparation required is a quick rinse.
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