• “Jimmy Nardello” Sweet Pep­pers

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

  • “On the Rocks“

    Freeze now, use later. Look no fur­ther than an ice cube tray for a smart sum­mer food saver and kitchen convenience.

    We hate to waste fresh herbs, fruits and most any­thing that might be at a sur­plus in the galley.

    A bright reminder is to take advan­tage of those trays to pre­serve small por­tions of those fresh excesses.

    Once we get going, it’s hard to not see every­thing as a frozen pos­si­bil­ity. Start with food safe stor­age trays, prefer­ably with lids. Look for ones that are BPA and Phtha­late free.

    Next, have a good look at what is in sur­plus or need of sav­ing now, using later. Fresh herbs, berries, pureed fruits, greens and selected veg­eta­bles, yogurt, cit­rus juice, pesto and fresh roasted gar­lic cloves and grated gin­ger are a good start.
  • “R & B“

    We’ve talked about mak­ing quick pick­les before. They really are a stand­out addi­tion to any sum­mer meal.

    A new twist on the prover­bial blanched first step that adds a burst of fla­vor is to roast the veg­eta­bles before blending.

    A mix­ture of col­ors, tex­tures and fla­vors is what makes quick mar­i­nated veg­eta­bles come to life.

    Select every­day veg­eta­bles always on hand like car­rots, beans, bell pep­pers, onions and toma­toes to get started. Seek more vari­ety with exotic or inter­est­ing fare in pur­ple or orange cau­li­flower, okra, shal­lots, arti­choke hearts, fen­nel and baby squashes.

    Up the ante on heat by adding locally sourced ser­rano or jalepeno pep­pers or whole peeled gar­lic cloves for some desired “umph”.

    The more the mer­rier tact works well when assem­bling a com­plex plate of crunch, spice and acid­ity. Vine­gar choices always bring us up to speed on the lat­est and tasti­est available.

    Col­or­ful pick­led veg­eta­bles make a great addi­tion to an antipasto-​like plat­ter of cheeses and meats, but they fit nicely in other dishes like sal­ads and rice or pasta plates. They make splen­did top­pers for sum­mer sand­wiches and grilled sausages.

    For the mari­nade, fla­vor with juniper berries, cloves, pep­per­corns, mus­tard seeds, whole star anise, or bay leaves — to name a few favorites.

    Once the cut up veg­eta­bles have bathed suf­fi­ciently in the brine (30 min­utes min­i­mum), remove them to a bak­ing pan lined with parch­ment paper. Save the reserved mari­nade for adding later to roasted pickles.

    A driz­zle of olive oil prior to putting the veg­gies in a pre­heated grill or oven helps them caramelize while roast­ing. Cook­ing until ten­der requires only about 20 minutes.

    Once ten­der, remove from heat and allow to cool com­pletely. Sea­son lib­er­ally with salt and pep­per. Add any fresh, chopped herbs or diced cel­ery or even cel­ery leaves as desired. Toss with the remain­ing mari­nade to coat the newly roasted bites.

    Ital­ians use the term “gia­r­diniera” or “from the gar­den” to describe the sat­is­fy­ing mar­riage of mar­i­nated quick veg­etable pick­les. This is an easy tech­nique for any­one to per­fect. Make good use of farm­ers’ mar­ket picks or gar­den grown favorites.

    Serve the R & B (roasted and blended or roasted and brined) pick­les as a tangy sum­mer side. Pile them high on burg­ers or stuff them in pitas. Bet­ter yet, save them in the fridge for a cool snack all by them­selves. No need to share.
  • Arugula

    Selec­tion, usage and stor­age of arugula.
  • Basil

    Dif­fer­en­ti­at­ing basil in appear­ance, fla­vor and usage.

  • Best Fronds

    Fen­nel is one of those “old soul” obscure veg­eta­bles that peo­ple either love, hate or know zilch about.

    Assertive in fla­vor, this aro­matic bulb-​like bot­tom is topped with wil­lowy fronds that have a del­i­cate, sweet anise fla­vor. These ten­der lacy tops are best used like fresh herbs.

    Fen­nel sprigs added to fall and win­ter sal­ads and starter plates add a bit of bright­ness in place of dill, tar­ragon or thyme. The dis­tinc­tive bite is memorable.

    The sig­na­ture mild licorice taste of raw fen­nel bulb or stalk is tamed when roasted, braised, sautéed or baked. The bulb and stalk are then softened.
  • Black Radish

    David John dis­cusses avail­abil­ity, prepa­ra­tion, usage, fla­vor and his favorite way to eat Black Radishes.
  • Cal­abaza & Red Kuri Squash

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

  • 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.
  • Cool in the Shade

    Sum­mer heat waves are a spring­board for wild, trop­i­cal fan­tasies. Refresh­ing, cool drinks quench hot weather thirst. Explore Poly­ne­sian island dreams with a tra­di­tional sum­mer­time bev­er­age. Stay­ing hydrated and replen­ished has never been tastier.

    Along­side kava, otai is one of the most rec­og­niz­able and defin­ing drinks from Tonga.

    Otai is a fruit drink which is usu­ally made as a sum­mer­time refresh­ment. Sure, it can make an appear­ance at wed­dings and birth­day par­ties, too. Let’ s all agree, if there is a cel­e­bra­tion under­way in Tonga or Samoa, likely that otai will be at the cen­ter of the punch bowl. That bowl may be the hol­lowed out por­tion of a water­melon half.

    This blend of water and coconut milk takes it up a step with any vari­ety of pulped trop­i­cal fruits. Coconut, water­melon, mango, and pineap­ple are typ­i­cal. With water­melon so plen­ti­ful in Tonga, that choice is read­ily available.
  • Cucamel­ons

    What are Cucamel­ons and how are they used?
  • Egg­plants

    Selec­tion tips, dif­fer­ences and fla­vor pro­files of var­i­ous eggplants.

  • Fen­nel

    How to pick, store, and 3 ways to use fennel.

  • Fin­ger­ling Pota­toes

    Happy Potato Lover’s Month! Learn all about fin­ger­ling pota­toes.
  • Fresh Corn; Baby Corn; Sun­shine Rasp­ber­ries

    How to select corn; baby corn; intro­duc­ing new Sun­shine Raspberries.

  • Fresh Figs; Fresh Gar­banzo Beans

    David John dis­cusses sea­sonal items; mar­ket con­di­tion of figs; how to pre­pare fresh gar­banzo beans for a sum­mer treat.

  • Fresh Turmeric

    Turmeric: what it is, health ben­e­fits, prepa­ra­tion, usage.
  • Frit­tered Away

    Those irre­sistible sweet and savory deep-​fried cakes we drool over are inspired and rein­vented with sur­pris­ing new components.

    Tra­di­tional frit­ter fill­ings at the top of any list are apples or corn. Con­ven­tional wis­dom goes west when adap­ta­tions call for jalepenos, sweet pep­pers or maple syrup.

    Pop­u­lar and ver­sa­tile, most frit­ters get away with being served at break­fast, lunch, din­ner and snack time.

    We dare to men­tion more “pump­kin and spice” duos in this con­ver­sa­tion. Pump­kin and rose­mary frit­ters would be an orig­i­nal win­ner. But­ter­nut squash and sage are too.
  • Gar­nish

    gar·nish: verb To enhance in appear­ance by adding dec­o­ra­tive touches; embell­ish. To dec­o­rate (pre­pared food or drink) with small col­or­ful or savory items.
    To some, food or drink gar­nishes might seem like an unnec­es­sary “add on” orna­ment tacked on to the side of the plate or glass.

    Truly, they play a sig­nif­i­cant role in the diner’s expe­ri­ence and enjoy­ment of the meal, bev­er­age or dessert.

    Typ­i­cally con­sist­ing of an edi­ble com­po­nent, a gar­nish bright­ens the plate and gives us an indi­ca­tion of what the fla­vors ahead will be.

    Gar­nishes can take many forms depend­ing on the food appli­ca­tion. Fresh herbs, sweet berries, chopped, sliced or carved fruits or veg­eta­bles, sauces, nuts and seeds are all good gar­nish candidates.

    There are three base­line rules for garnishes: