Harvest to Table

Spinach has just the right balance of flavor—sharp and hearty but not overpowering. It is equally versatile raw or cooked. Spinach can be served raw in sandwiches and salads. Just add a little lemon juice. It can be served with a basic béchamel sauce or a rich Mornay sauce. Spinach can be baked au gratin [...]

The most esteemed member of the onion family is the leek. The flavor and fragrance of leeks are more subtle, more delicate and sweeter than onions The ancient Egyptians held leeks in high esteem as did the ancient Romans, who considered leeks superior to both onions and garlic. The leek is essential to many fine [...]

Five nights of sub-freezing temperatures around much of California last week was a good thing for crops that benefit and actually thrive on freezing weather during their dormant time of the year—the grapes, plums, peaches, and apples that will be harvested later this year. But the severe cold snap—which broke at least temporarily this past [...]

Tangerines are among the earliest harvested mandarin oranges. They are distinguished from other mandarins simply by their red-orange to red peels. They have a rough skin and sweet flesh. All tangerines are mandarins but not all mandarins are tangerines. (Other mandarins are the tangelo and the clementine.) The tangerine is named for the port city [...]