artichokes

  • The word veg­etable is based on culi­nary and cul­tural tra­di­tions, not science.

    Edi­ble plants used to make savory dishes are typ­i­cally con­sid­ered vegetables.

    Herba­cious plants that have edi­ble leaves, stems, flow­ers, or roots all claim the veg­etable moniker.

    We exclude some plants that bear fruits, nuts, legumes, pulses and grains. Iron­i­cally, we then arbi­trar­ily deem cour­gettes (squashes, pump­kins, cucum­bers, and the like) in the veg­gie group.

    As Spring emerges, flow­ers are in bloom. There are some veg­eta­bles that tech­ni­cally are flow­ers too. We’re eager for them as the shift of sea­sons hails to locally-​sourced Cal­i­for­nia vegetables.

    Aspara­gus– Cal­i­for­nia pro­duces more than sev­enty per­cent of the nation’s fresh mar­ket aspara­gus. Peak of sea­son depends entirely on weather. This flow­er­ing peren­nial blooms and sprouts on cue depend­ing on the elements.


  • How to select, pre­pare, cook and store arti­chokes.