pro­duce consumption

  • “Jimmy Nardello” Sweet Pep­pers


    What are “Jimmy Nardello” sweet pep­pers and how are they used?


  • Apple Hill Apples


    David John explains the his­tory and cur­rent state of Apple Hill apples.


  • Arugula


    Selec­tion, usage and stor­age of arugula.
  • Basil


    Dif­fer­en­ti­at­ing basil in appear­ance, fla­vor and usage.

  • Black Radish


    David John dis­cusses avail­abil­ity, prepa­ra­tion, usage, fla­vor and his favorite way to eat Black Radishes.
  • Blood Oranges


    Not much grows in the win­ter besides pota­toes and cit­rus fruits. From the won­der­ful king­dom of juicy, tart, and sweet cit­rus, Blood Oranges rule them all. This week, David John talks about these rich-​colored flesh fruits.
  • Break­ing Down Bar­ri­ers for Local Food

    By Kath­leen Weaver

    Most con­sumers believe pro­duce comes shrouded in plas­tic; per­fectly selected apples pre­sented in a pris­tine pack­age ready to enjoy. And while any­one eat­ing fruits and veg­eta­bles excites me for all the obvi­ous rea­sons; health and com­merce related, there is one sig­nif­i­cant dif­fer­ence between the eater of today and that of the past. Eighty years ago most folks knew how an apple was grown, which is no longer the case.

    Eighty years ago a sub­stan­tial chunk of the work­force was employed in agri­cul­ture; 22% of work­ers rep­re­sent­ing roughly 27 of 123 mil­lion peo­ple who called the US home at the time. They farmed on small farms in all regions of the US pro­duc­ing mostly for their own sub­sis­tence. How­ever, trends began to shift with elec­tri­fi­ca­tion, mech­a­niza­tion, and infra­struc­ture and trans­port improve­ments, allow­ing peo­ple to seek off-​farm work. This is where we see the most sub­stan­tial change in our food sys­tem that until recently remained unchallenged.

  • Cac­tus Pears


    David John III explains how to pick, clean, eat and use the cac­tus pear.


  • Cal­abaza & Red Kuri Squash


    David John talks about what to do with Cal­abaza and Red Kuri Squash. Try it!


  • Cal­i­for­nia Apples


    Dif­fer­en­ti­at­ing apples in appear­ance and flavor.

  • Cal­i­for­nia Apri­cots


    David John shares how to choose and store apri­cots for best flavor.


  • Cal­i­for­nia Blue­ber­ries


    David John offers ideas for enjoy­ing this year’s Cal­i­for­nia blue­berry crop.


  • Cen­tral Val­ley Grapes


    What’s new in Cal­i­for­nia grapes.

  • Chilean Navels


    Chilean Navels are in sea­son and bet­ter than ever!


  • Chill Fac­tor

    One great aspect of sum­mer din­ing is the obvi­ous, more relaxed approach to meals. “No fuss” and “effort­less” are hall­marks of any indeli­ble al fresco lunch or sup­per in July.

    Whether a crunchy radish or car­rot is plucked from our own gar­den, pur­chased from a sea­sonal farm­ers mar­ket or for­aged from the pro­duce aisle of a local gro­cer, they get sliced the same.

    In sum­mer, straight­for­ward ingre­di­ents and sim­ple serv­ings lead to plates that are an invi­ta­tion to relax and chill out.

    Noth­ing for­mal is required. Take note of com­pat­i­ble part­ners or oppo­site attrac­tions. Bright col­ors, var­ied tex­tures, a dip or spread here, a bowl of olives or Mar­cona almonds there and “voilà”.

    The point of eat­ing, after all, is to nour­ish, restore and replen­ish. What we eat mat­ters more than how it is served. The plate itself is only a visual invite. If it looks good, we want to dive in.
  • Cock­tail Avo­ca­dos


    Cock­tail Avo­ca­dos: What they are, when and how to use them.
  • Cook­ing Greens


    About the Pro­duce Beat: David John hosts this weekly pro­gram regard­ing every­thing you ever wanted to know about fresh fruits and veg­eta­bles: selec­tion, stor­age, prepa­ra­tion, vari­eties, sea­sonal avail­abil­ity, trivia, and his per­sonal secrets about how to enjoy pro­duce.
  • Cucamel­ons


    What are Cucamel­ons and how are they used?
  • Dad Food

    Dads have that rep­u­ta­tion for being “super-​heroes”. That does not mean they have to eat like Super­man, right?

    Dads are just reg­u­lar peo­ple look­ing to stay fit and healthy for their fam­i­lies. They do like to eat, drink and be merry when the oppor­tu­nity strikes.

    Upcom­ing Father’s Day is a per­fect chance to share good food with the fathers in our lives. Like most hol­i­day cel­e­bra­tions, the ways we make merry are diverse and unique.

    Every­day dad food does not trans­late into “cheese, bacon and burg­ers”. Tra­di­tional fare from days long past was largely meat and pota­toes basics for Dads. Maybe for most con­ven­tional men, that would still be typ­i­cal.

    New dude foods, pre­pared by using the fresh­est ingre­di­ents, strike a cord with those favorite fam­ily tra­di­tions and deliver full of fla­vor on the plate.

    By exam­ple, Pops might like a nice ravi­oli with red sauce, skil­let chi­laquiles or mar­i­nated skirt steak on Father’s Day. Cook­ing at home can be a group effort. “No fuss” should be the mantra of the day, but if a lit­tle extra effort is made, we’re good!
  • Egg­plants


    Selec­tion tips, dif­fer­ences and fla­vor pro­files of var­i­ous eggplants.