pro­duce selection


  • Selec­tion, usage and stor­age of arugula.
  • Once a har­bin­ger of spring, aspara­gus is now avail­able nearly year round with imported prod­uct from Peru and Mex­ico.

    Even so, when fields in Cal­i­for­nia begin to sprout up ten­der tips, by early April, it’s indica­tive of a sea­sonal shift in local eat­ing habits.

    An ele­gant veg­etable with long, ten­der shoots that are gen­er­ally cat­e­go­rized as white, pur­ple and green vari­eties, all belong­ing to a plant in the lily fam­ily.

    The shoots of the green and white vari­eties are usu­ally hand-​harvested when the stalks reach a height of around eight inches and are one quar­ter to half inch thick. The com­pact, tightly packed leaves (resem­bling scales) at the top of the stalk are prized for their soft, to crunchy tex­ture and mild, provoca­tive fla­vor.

    Green aspara­gus is tra­di­tion­ally the most com­mon vari­ety grown in the United States. Pur­ple or white aspara­gus is usu­ally avail­able on a lim­ited basis in spe­cialty and farm­ers markets.

  • Dif­fer­en­ti­at­ing basil in appear­ance, fla­vor and usage.

  • A few crisp days strung together and sweat­shirts get pulled out of the closet. So too, do the recipes we love that cel­e­brate fall.

    Ingre­di­ents begin to shift and the land­scape changes in the mar­ket­place. There is more to autumn days than pump­kin spice and pump­kin lattes.

    Apples and pears are now being har­vested. It seems impos­si­ble, but true, new vari­eties seem to appear each year. Ver­sa­til­ity finds them a role in starters, sal­ads, entrees and desserts. Savory to sweet, scout out a fall favorite to switch up main menu plan­ning and lunchtime snacks.

    Tex­ture and taste give apples and pears the green light for pair­ing with cheeses, nuts, fresh greens and other part­ners. Both fruits com­pli­ment meat dishes and offer veg­e­tar­ian swaps in grain, pasta and rice prepa­ra­tions.

    Figs, pome­gran­ates and per­sim­mons are sig­na­ture fruits that fol­low apples and pears . They like that lit­tle cold snap that fol­lows hot weather. Cran­ber­ries will make an appear­ance by the end Sep­tem­ber. Once they debut, kiss sum­mer goodbye.


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

  • Dif­fer­en­ti­at­ing apples in appear­ance and flavor.


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



  • David John dif­fer­en­ti­ates this ver­sa­tile apple regard­ing taste, uses and advan­tages. You’ll want to try it!



  • David John shares what to look for when shop­ping for the per­fect cantaloupe.



  • What’s new in Cal­i­for­nia grapes.


  • Cock­tail Avo­ca­dos: What they are, when and how to use them.
  • There is some­thing dis­tinctly fall-​like when it comes to egg­plants. Maybe it’s their aubergine shades, or sexy shapes and curves that resem­ble fall gourds and squash.

    Mov­ing back to heartier cook­ing meth­ods in fall makes egg­plant a can­di­date for ideal roast­ing, bak­ing, stuff­ing and grilling prepa­ra­tions.

    Although the dark pur­ple ver­sion is really the best known and read­ily found in most gro­cery mar­kets, the shape, size, and color can vary. From small and oblong to long and thin, look for shades rang­ing of dark to pale pur­ple to white green and even yel­low ver­sions.

    Those dif­fer­ent shapes, sizes, and fla­vors are uniquely suited for dif­fer­ent uses in the kitchen. The long skinny ones tend to be “meatier”, mak­ing them great for stir-​fry appli­ca­tions. The baby sized ones are ten­der and mild, and can be eaten whole, skins and all. Gen­er­ally speak­ing, the white and yel­low vari­eties are sweeter.

    Graf­fiti egg­plant come in both large and small sizes. Their name comes from the inter­est­ing and pat­terned striped mark­ings on the fruit. They have small seeds and a thin peel, mak­ing them great to eat whole — no peel­ing nec­es­sary. They are per­fect for bak­ing, roast­ing and stew­ing. Names like Pur­ple Rain or Shoot­ing Stars attract attention.

  • Selec­tion tips, dif­fer­ences and fla­vor pro­files of var­i­ous eggplants.


  • David John III dif­fer­en­ti­ates figs: Brown Turkey, Kadota, Tiger Striped.



  • Happy Potato Lover’s Month! Learn all about fin­ger­ling pota­toes.
  • Learn all about fresh apri­cots; in sea­son now!


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


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



  • Turmeric: what it is, health ben­e­fits, prepa­ra­tion, usage.
  • Tail­gat­ing Sea­son is well under­way. This great Amer­i­can tra­di­tion has moved to higher ground where food and sports take the field together.

    Sim­pler times called for pedes­trian sand­wiches, potato chips and cold drinks tossed into a tote bag. Move over Rover.

    Tail­gat­ing has become a lively, con­vivial event with a life of its own. This portable party binds game day good eats with an oppor­tu­nity for social­iz­ing with friends and other fans.

    The menu may be a bit more high art than high brow. Bring the gear and appetites for a day long feast. Game day? We’ve got you covered.

    Sips & Drinks: Go with cool quenchers for those Indian Sum­mer days to hot tod­dies for chill­ier ones around the cor­ner. Fresh cut mel­ons, cel­ery, cucum­bers and cit­rus deliver for bev­er­age gar­nishes. Dress up apple cider with spices, pear slices or even cran­ber­ries. Cheers to fresh lemon­grass or rose­mary skew­ers adding more drama to cock­tail bars.