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Cool as a carrot.

September 5, 2011
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Welcome, class, to today’s Fresh Pick: CARROTS Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among…

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A Is for Asparagus

November 5, 2010
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I’ve decided to make one post each week about some of the lesser known—or, perhaps, lesser used—items you might find in your local grocery store. (I like to teach…

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Flex your mussel

July 12, 2010
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Welcome, class, to today’s Fresh Pick: MUSSELS The term “mussel” is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along…

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What’s better than basil?

June 7, 2010
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Welcome, class, to today’s Fresh Pick: BASIL Basil is available year-round and is a wonderful herb to use in pasta (especially pesto and marinara sauces), poultry, and…

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Garlicky goodness

June 7, 2009
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Welcome, class, to today’s Fresh Pick: GARLIC Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout…

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Jalapeño: Hot stuff!

May 15, 2009
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Welcome, class, to today’s Fresh Pick: JALAPEÑO Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from hot to very…

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Aw, honey, honey!

May 7, 2009
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Welcome, class, to today’s Fresh Pick: HONEY Honey is a thick, sweet liquid made by bees from flower nectar. When a honey bee takes nectar from a flower, it…

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Idaho? You da ho!

April 5, 2009
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Welcome, class, to today’s Fresh Pick: IDAHO POTATO The Idaho potato is considered by many to be the best variety of America’s most popular potato for baking, also known…

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Jam on it.

December 10, 2008
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Welcome, class, to today’s Fresh Pick: JAM Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with…

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