Tag archive for ‘recipes’
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In Season Now: Asian greens
Bok choy, mei qing choy and other Asian greens are delicious sauteed or added to salads. Look for an abundant choice at the Farmer’s Market. Here are some recipe ideas from columnist Michelle Beck.
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In Season Now: Celery root, rutabagas and sunchokes
Eat your roots! But you don’t have to stick to potatoes and carrots, or even turnips and parsnips. How about trying a celery root, rutabaga or sunchoke? Here are some fresh ideas from columnist Michelle Beck.
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In Season Now: Bare root fruits, nuts, berries and grapes
Columnist Michelle Beck explains how now is the time to plant dormant varieties of vines and trees to expand your backyard fruit and nut offerings. Also, a lesson in bananas and a challenge to eat more greens.
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In Season Now: Fennel, turnips and new year’s resolutions
Columnist Michelle Beck makes a pitch for the under-appreciated vegetables available at the farmers’ market now. Also, tips for keeping those healthy eating resolutions.
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In Season Now: Kale, cauliflower and cilantro
Columnist Michelle Becks shares ideas for adding some green to your holiday cooking, with leafy kale, green cauliflower and cilantro pesto. Also, an idea for featuring fruit in your green salad.
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In Season Now: Dates, nuts and sugar cookies
Columnist Michelle Beck shares a simple idea for turning dates into a yummy holiday treat. Also, try date shakes, Swedish nuts and gluten-free sugar cookies.
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In Season Now: Eggnog, real maple syrup and gingersnaps
Columnist Michelle Beck relishes the season when she can indulge in her favorite eggnog and real maple syrup. Also, she suggests trying cardamom snaps in place of ginger snaps, and reviews the warm, thick Mexican drink “champurrado” found at Ranch Market.
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In Season Now: Persimmons, pomegranates and more
Columnist Michelle Beck offers ideas for persimmon cookies, bars and a salad. Also, what to do with fresh pomegranates, nuts and Swiss chard. And, a primer on eggs.
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In Season Now: Pumpkins are for more than just carving
Pies and jack-o-lanterns are pumpkin standards. But here are some ideas for making soup, roasted vegetables, spiced seeds and cheesecake bars, all with the versatile squash.
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In Season Now: What to do with all those apples
The many varieties of apples in season now can be eaten fresh or made into applesauce, jam, or baked goods such as pies and bars. Or try this recipe for apple-blue cheese-walnut salad.
