Fruit Archives - Try Handmade

What’s In Season Now: May

January 25, 2019 by Diana Prichard 1 Comment

We interrupt this program to bring you the customary May Edition of ‘What’s In Season Now’. Many of the recommendations made in both the March and April editions are still applicable; if you missed it before, be sure to check those out now!

Last night I baked a Strawberry-Rhubarb Pie. It was delicious both in that it tasted like heaven and that it’s a sure sign, even here in the land of never-ending winters, the season of fresh harvested bounty is upon us.

While the rhubarb was harvested just a couple hundred feet from my front door, the strawberries were not local. Had we not already devoured all of those I’d frozen last summer they could have been, but alas we had. And as unfortunate as it is, strawberries and rhubarb have yet to get the memo that they should ripen at the same time — what with them being so very complementary to one another when coated in honey, sprinkled with cinnamon and baked into a flaky crust — and my children have yet to get the memo that frozen strawberries are supposed to last us until the following strawberry season.

The uncooperative nature of strawberries and rhubarb aside, May is probably one of the most diverse months of the early growing season in the Northern Hemisphere. As the climate in the north just begins to warm to true growing temperatures, in the southern and more temperate locales summer’s gifts are making their first appearances at Farmer’s Markets.

Those strawberries I won’t be able to source locally for another month are already gracing farm stands in some places, for instance. And don’t be fooled by their smaller stature when compared to their supermarket cousins. In every one of those small berries is ten-times the flavor — and one-hundred times the ethical ego-boost.

Beside them early blueberries are making appearances as citrus fruits close-up shop; garbanzo beans — while a lot of prep work — and fava beans also start showing up in their fresh, rather than dried form. Greens of all kinds are still in their glory in many places and can inspire myriad dishes when you get creative by serving them sautéed, steamed and even raw in all their forms; collard and chard are delicious drizzled with a favorite vinegar. Radishes, like asparagus, may be winding down in warmer areas, but in the cooler north they’re producing at peak; and make an excellent addition to salads and atop crostini with dinner. Likewise peas are a raw treat for kids and adults alike and later in the month even cherries will start to make an appearance some places.

What are you seeing at the Farmer’s Market this month? And even better, what are you doing with it? Share your favorite May finds, tips, tricks and recipes in the comments below and I’ll feature the best of the best later this month in a column!

And just one last note before I leave you to your shopping: Not sure where to find a farmer’s market near you? Check out Local Harvest for help. Not sure how to shop a farmer’s market? Never been before? Check out the farmer’s market guide that was featured right here at Try Handmade last year for tips!

What’s In Season Now; April Edition

October 22, 2018 by Diana Prichard 2 Comments

Last month, as March ushered in just slightly warmer weather and a little more sunlight, our guide to shopping in-season at local farmer’s markets focused on seriously cold weather crops. This month however, as April in most regions brings in moderate temperatures and days with a significant amount more sunshine our list of local foods available gets longer and more interesting.

Those cold weather crops we discussed last month — lettuces, spinach, kale, broccoli, cabbage, garlic and leeks, for instance — are still available in most places, but in certain regions April’s seasonal foods will give us the ability to add more dimension to the table. Citrus, artichokes, beets, chives, horseradish, asparagus, sweet onions, and shallots are just to name a few. In some of the more southern areas Strawberries may even peek out from beneath their vines and make an appearance at the market.

And then there is one of my all time favorites. Though I’ll have to wait a little longer for them here in Michigan, many people around the country can get a jump on my season and indulge now.

When I was young I had a friend whose father I adored. Every year he would head to the woods and hunt. The elusive object he sought to bring home? Morel Mushrooms. And if memory serves, he was always wildly successful.

I remember watching her mom dump the contents of the bags he would bring back onto a cutting board in the kitchen, separate any remnants of the woodland floor they called home from the bunch, gently clean them up and start slicing. When that was done she’d fill the bottom of a frying pan with butter and heat it over the stove until it popped and sizzled before tossing the mushrooms in and frying them to buttery perfection.

Of course, given that Morels have a nasty poisonous twin inhabiting many of the same wooded areas they call home, I would never suggest you try to replicate the entirety of my childhood memories, but hunting a pound or two down at your local farmer’s market where they’re clearly marked wouldn’t hurt. Finding the best, fresh foods in any market is a bit of a hunt, after all.

Not sure where to find a farmer’s market near you? Check out Local Harvest for help. Not sure how to shop a farmer’s market? Never been before? Check out the farmer’s market guide that was featured right here at Try Handmade last year for tips! Happy April Hunting, all.

What’s In Season Now: March Edition

September 4, 2018 by Diana Prichard 2 Comments

It’s been a while since anything that grows in the dirt has been in-season here. It’s been a while, as a matter of fact, since anyone has even seen the dirt here. This past winter has been long and cold for many northerners — and cold for many southerners, too — so it really was with unspeakable joy that I picked up the “pen” to write March’s edition of What’s In Season Now. Truly, unspeakable.

March isn’t spring here yet, but it is the unofficial beginning to the transition between it and winter. It is a month of hope, of melting snow and renewed vigor for life. It’s a month when anything is possible and the whole growing season is before us. The countdown begins; less than two months until rhubarb and asparagus, less than three until strawberries. The pantry stocks may be dwindling and we may be growing quickly weary of the pasta, potatoes and beans that make up so much of the basis of meals these days, but there is light at the end of the tunnel. There is the prospect of bountiful harvest just there at the tip of our grasp. It’s coming.

In the meantime, cold season veggies should be cropping up as the farmer’s markets near you as they open up for the season. Be on the look-out for:

Greens – Spinach, Lettuces, Chard, Kale, Collards and more.
Broccoli
Cauliflower
Radishes
Beets
Garlic
Leeks
Rhubarb
Meats & Dairy – Products ‘on the hoof’ are never out of season.
Potatoes – Sweet and white, depending on your location.
Apples – Not necessarily ‘in-season’ but they store well so last fall’s harvest may still be available from some suppliers in your area.
Onions
And more…

Of course, you may also want to check out last year’s March Edition of What’s In Season Now and if you’re not sure where to find a farmer’s market near you, you can always depend on Local Harvest for help. And for newbies and seasoned shoppers alike the farmer’s market shopping guide that was featured right here at Try Handmade may also be a great resource! Happy shopping and happy spring!

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All of the stunning food photography featured in this post is available for purchase on Etsy. Click the photo you’re interested in above and you’ll be taken directly to the seller’s store. Personally, I think there is no better way to decorate a kitchen.

What’s In Season Now: July Edition

August 10, 2018 by Diana Prichard Leave a Comment

Before we get started with July go check out the May and June editions of our What’s In Season Now series, if you haven’t seen them already. Depending on the climate in your locale and the weather your area has experienced this year some — or many — of the suggestions in those columns may still be applicable.

In most places the strawberry season is coming to a close, but those blueberries I mentioned following close behind last month are about to spread their bounty and they will be followed by blackberries and raspberries — both domestic and wild will make an appearance this month — so, luckily, the berry season itself is far from making it’s grand exit for the year.

The tomatoes we talked about last month are now hitting full stride — mostly regardless of geography — as well. I love perusing the stands for interesting heirloom varieties I’ve never tried before. Make a note of those you most enjoy so you remember which to buy extras of — or plant in your own garden or patio pots — next year. Some of our tried and true favorites include Black Krim (my personal favorite), Mr. Stripey (my youngest will devour these by the bushel if I let her), and Green Zebra.

Beside them you’ll probably be able to find beets, carrots, peas, summer squash, zucchini, onions, peaches, plums, early apples, cherries, watermelon, cantaloupe, fresh corn on the cob and herbs of all kinds as July truly marks the height of the summer growing season in many places.

Though, these days, meats are mostly year round in their availability every type tends to have a season all its own nonetheless. Be on the lookout this month for fresh lamb to round out meals made with any of the above.

New to Farmer’s Market shopping? Our 2009 guide, How To Shop Farmer’s Markets, contains helpful tips and tricks to help make the most of your trip. From what to take to how to spot a bargain, it’s all there.

Until next time, happy local shopping, happy local eating!

Cooking Up History

July 13, 2018 by Diana Prichard 1 Comment

Last week, in On Inheritance we talked Heirloom tomatoes; their origins, beauty, roots in the land and the way such a simple fruit can connect us with our ancestors, the generations past. This week, we’ll take a more practical look at the summer’s most coveted bounty with some of the best recipes from around the web.

After decades of conditioning to the acceptance of dull, pale, supermarket varieties one of the biggest questions people have about heirloom tomatoes is what to do with them. Sure, they’re pretty, but how do we eat them? Everyone knows they’re great for slicing, but a rare few know the true breadth of a good heirloom’s culinary possibilities.

Prior to the relatively recent industrialization of our food system however, heirlooms were all that existed and as such the possibilities for their uses extend as far as our imaginations. From salads to sauces, pizzas to pastas heirloom tomatoes are the perfect accompaniment to just about any dish and even make great waves as the dinner table headliner themselves. That said, without further ado, some of the best heirloom tomato recipes I’ve found to date:

Food Network gives a well-received template for creating an heirloom tomato salsa, my only tweak to their system would be to encourage you not to limit yourself to one variety of tomato. Don’t be afraid to experiment with different textures, colors and tastes to find the blend you enjoy most.

Martha Stewart offers her rendition of the all-American Friday night dinner with her Oven-Dried Heirloom Tomato Pizza and there’s really no sense in trying to improve a recipe from the master, especially when it doesn’t get any simpler. I love how she lets the tomatoes flavor take center stage in this one with just a dash of pepper to spice things up.

Sea Salt With Food’s Grilled Corn and Shrimp Salad doesn’t specifically call for heirloom tomatoes, but substituted for the conventional grape tomatoes the heirloom would really make it pop.

And last, but certainly not least, one I have not tried but that I couldn’t help but be fascinated with; Cheddar Cheese Pancakes with Heirloom Tomato, Avocado and Warm Bacon Vinaigrette — yes, I said warm bacon — from Sippity Sup. Try it and let me know what you think. It has both tomatoes and bacon so it has to be good.

Until next week, happy tomato eating!

* Heirloom Tomato Art in this column is by Big Bean Photos, f2 Images and Darrah Parker, respectively. Because Tomatoes are not just for eating, but also good for decorating. So go get yourself a print, or ten.