The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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Artichokes at the Mid-May Farm Market

Thin sliced baby artichoke hearts tossed with thin sliced mint leaves, a bit of chopped garlic, fresh lemon juice and extra virgin olive oil then sprinkled with Parmesan cheese makes a tasty side salad.

Baby artichokes are plentiful in spring. Artichokes are actually flower buds. You want to pick them while they are still tightly closed. A blooming artichoke is a purple thistle and not edible. The baby artichoke is least thistle-like and can be eaten without cooking.

Here are the directions to make a baby artichoke side salad for one: trim away the outer leaves and bases of 3 to 4 baby artichokes until you reach the green vegetable hearts. Place the tender hearts in water with a couple of tablespoons of fresh lemon juice and set aside.

Thinly slice a couple of mint leaves and mix them with 1 teaspoon of chopped garlic, 1 tablespoon of lemon juice, and 4 tablespoons of extra virgin olive oil. Salt to taste and shave an ounce or two of Parmesan cheese into the mix to taste as well. Toss and serve.

To serve full-size artichoke hearts, cook the whole artichoke until tender, about 20 minutes depending upon the size, pull off the leaves and remove the chokes or thistles. Trim the artichoke's stem end to make it smooth and neat. Dip cooked artichokes hearts in warm butter for tasty eating!

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Fresh Harvest November's End

The sky might be darkening, but there is still plenty to enjoy from the harvest.

The first Mandarin oranges of the season are coming to market now. There are several varieties of Mandarin--some are sweet and some are tart.

Members of the Mandarin orange family include clementine, dancy, satsuma and tangerine.

Most of the Mandarins that come to market are satsumas. But try and find the clementine. It is tiny with a very thin skin. It is seedless with red-orange flesh. Pop it in your mouth for a tangy-sweet treat!

As you head out to the farm market this week, here’s an update on the fresh vegetables and fruits your growers will likely have on hand:

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End of October Harvest

As October comes to a close, the final harvest of the hardier vine crops is underway and the fresh fall pickings of greens and root crops have begun. Kale is approaching full maturity and cabbages are starting to slow down in their growth.

Now is the time to enjoy your final fresh pickings of tender squash. The first killing frost of the season is not far away.

At the farm market this week, look for the following fresh picked crops:

First-of-season: Chestnuts, kale, kiwi, persimmons, pomegranates, new walnuts.

Peak-of-season: Apples, apple cider, apple cider vinegars, arugula, beets, broccoli, cabbages, carrots, cauliflower, chard, chilies, chipotles, cilantro, collards, dried fruit, green onions, guava (pineapple and strawberry), heirloom tomatoes, herb starts, leaf lettuce, leeks, lima beans, mushrooms, new potatoes, olive oil, onions, radishes, raisins, raspberries, red onions, rutabagas, salad mix, scallions, spinach, strawberries, sweet yellow onions, sweet potatoes, vegetable plant starts, fresh herbs including chives, dill, French tarragon, garlic chives, marjoram, parsley, rosemary, Russian tarragon, sage, oregano and culinary bay leaves.

End-of-season: Asian pears, basil, bell peppers, pickling and salad cucumbers, lemon cucumbers, eggplants, garlic, grapefruit, grapes, green beans, lemons, melons, nectarines, nopalitos, oranges, peaches, plums, raspberries, Romano beans, scallions, shelling peas, snow peas, strawberries, summer squash (Delicata, butternut, Kabocha and acorn),table grapes, tomatillos, tomatoes, turnips, yellow waxed beans, winter vegetable starts, zucchini

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Early October Fresh Harvest

Clear October days are great for taking walks and picking up bright fall leaves. If you are headed to the farm market this week, keep in mind that in many regions of the the northern hemisphere the first true frost of autumn is just around the corner.

Eggplant and peppers will soon be making their last appearnces of the year. So now is the time to savor just a little more of the fresh summer harvest.

The final pickings of beans, broccoli, and squash are not far off, and while tomatoes often survive a light frost, you should enjoy them now as well.

Fried green tomatoes should be one of the rituals of the first frost.Slice hard greentomatoes, dip them in salted flour, andd fry them crisp and brown in butter. Serve them with baked corned beef hash.

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The End of September Harvest

It really does feel like the end of summer here in the Sonoma Valley this week. The weather has turned breezy and slightly cooler. At the farm market in the Sonoma town plaza this past Tuesday evening a sweater was in order once the sun dipped below the valley edge.

Our growers still have a lot to choose from, but it seems the tables are shrinking ever so slightly.

There were plenty of heirloom tomatoes to choose from also eggplants and squash, but I'm seeing more apples which means the fall harvest is around the corner.

The end of summer is a time to savor the end of summer’s crops and to anticipate the first crisp fall frosts.

At the farm market this week, here is a list of what your growers are likely to have on hand:

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Early September Fresh Harvest

Bean Scarlet Runner

The heat lovers come into their own this time of year: melons, tomatoes, peppers, eggplants, lima beans and corn. And the potato and sweetpotato crops will be coming on storng in the next weeks.

Enjoy your visit to the farm market this week. Here’s a list of some of the crops that you will find:

First-of-season: Apples, Asian pears, chilies, gobo, table grapes, kale, potatoes, winter vegetable starts.

Peak-of-season: Apples, apple cider, apple cider vinegars, apricots, arugula, avocados, Bartlett pears, basil, beets, bell peppers, broccoli, cabbages, cantaloupes, carrots, chard, chipotles, cilantro, collards, corn, pickling and salad cucumbers, dried fruit, eggplants, figs, garlic, green beans, green onions, heirloom tomatoes, herb starts, hot and sweet peppers, leaf lettuce, leeks, lemon cucumbers, melons, mushrooms, nectarines, new potatoes, nopalitos, olive oil, olives, onions, peaches, plums, radishes, raisins, raspberries, red onions, Romano beans, salad mix, spinach, squash blossoms, strawberries, summer squash, sweet yellow onions, tomatoes, tomatillos, vegetable plant starts, yellow waxed beans, zucchini; fresh herbs including chives, dill, French, tarragon, garlic chives, marjoram, parsley, rosemary, Russian tarragon, sage, oregano and culinary bay leaves.

End-of-season: Blueberries, lavender, lemons, scallions, oranges, grapefruit, shelling peas, snow peas, turnips.

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Early August Fresh at the Farm Market

August is truly the month of plenty. All of the vegetable and fruit gardeners’ and farmers’ hard work seems to come to fruition in August.

This is the month that we had in the back of our minds back in April, May and June. Time to get out the garden harvest basket and enjoy the season.

August is always a hot month in the Northern Hemisphere, but around the corner and under the leaves you will find a couple of cool cucumbers to make it all worthwhile.

Because there is so much to be had from the garden and farm market in August, this is the time to enjoy the plenty with simple meals.

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June Harvest in the Southern Hemisphere

Winter begins this week in the Southern Hemisphere.

But that doesn’t mean there aren’t plenty of good things coming out of the garden. The citrus harvest is in full swing now. Sweet navel oranges, early mandarins, limes, grapefruits, and tangelos are ready for the table.

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Mid-June Fresh at the Farm Market

Spring ends and summer begins next week in the Northern Hemisphere.

There are more flowers in June than in any other month. Bees are at work now: “A swarm of bees in June is worth a silver spoon,” says an old rhyme.

The flower of June is the rose.

This month, fruit blossoms are starting to disappear and green fruit is beginning to form. In the next two months, field crops, trees, and other plants will reach their fullest maturity.

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Late May Fresh at the Farm Market

Here is a list of the crops that you will find at the farm markets in Sonoma and San Francisco and many other farm markets around the country this week:

First of season: Apricots, cherimoyas, cherries, cilantro, cucumbers, fava beans, garlic chives, green garlic, goat cheese, herb and vegetable starts, nectarines, green onions, marjoram, new potatoes, parsley, radishes, raspberries, peaches, snow peas, olives, strawberries, string beans, and summer squash.

Peak of season: Artichokes, asparagus, avocadoes, beets, broccoli, cabbages, carrots, chard, dates, dried fruit, eggs, green garlic, honey, hydroponic tomatoes, leaf lettuce, leeks, local fresh and smoked seafood, mushrooms, spring onions, raisins, spring salad mix, spinach, strawberries, wine and apple cider vinegars, and fresh herbs including chives, dill, garlic chives, oregano, parsley, rosemary, Russian tarragon, and culinary bay leaves.

End of season: Blood oranges, grapefruit, lemons, limes, kale, navel oranges, potatoes, and sweet potatoes.

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May Harvest in the Southern Hemisphere

The seasons are changing and winter is around the corner in the Southern Hemisphere.

The warm-season harvest is complete and now is the time to look ahead to the cool-season crops and fruits that will be ready soon.

If you still have beans, cauliflower, broccoli, and corn coming in from the garden, consider freezing some of these crops for winter use. Tomato puree and pasta sauces should be jarred up now and ready for those winter suppers that need a taste of summer.

The citrus harvest is on in the Southern Hemisphere. Kumquats, limes, early mandarins, late Valencia oranges, early navel oranges, and tangelos should be ready for picking now.

Other fruits ready for harvest this month include late apples, avocadoes, bananas, guavas, feijoas, early kiwifruit, olives, late passionfruit, pomegranates, late raspberries, and tamarilloes.

At the farm markets in Australia, New Zealand, South Africa, Argentina, Uruguay and Chile this month you will find the following fresh and locally harvested cool-weather vegetables: beetroot, broccoli, Brussels sprouts, carrot, celeriac, chilies, Chinese cabbage, corn, kale, lettuce, parsnip, peas, purslane, and spinach.

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Early May Farm Market

Here is a list of the crops that you will find fresh this week at the farm markets in San Francisco and Sonoma and many other farm markets around the country this week:

First of season: Artichokes, cauliflower, cherries, chives, fava beans, garlic chives, goat cheese, herbs and vegetable starts, marjoram, olives, snow peas, Valencia oranges, baby zucchini squash.

Peak of season: Asparagus, avocadoes, beets, broccoli, cabbages, carrots, chard, dates, dried fruit, eggs, green garlic, honey, hydroponic tomatoes, leaf lettuce, leeks, local fresh and smoked seafood, mushrooms, spring onions, raisins, spring salad mix, spinach, strawberries, wine and apple cider vinegars, and fresh herbs including chives, dill, garlic chives, oregano, parsley, rosemary, Russian tarragon, and culinary bay leaves.

End of season: Blood oranges, garlic, grapefruit, lemons, limes, kale, navel oranges, potatoes, sweet potatoes.

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April Harvest in the Southern Hemisphere

April is time to bring in the fall crops in the Southern Hemisphere. A few fruits such as apples, pears, and grapes are still on the trees and vines in Australia, New Zealand, South Africa, Argentina, and Uruguay. Many apples are harvested in April.

The last of the warm season fruits and vegetables should be coming to the farm market this month. Look for fat tomatoes, eggplant, zucchini, cucumber, and corn. Pumpkins that were cut and “cured” in the sun in the past few weeks will start coming to market this month and so will potatoes.

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Late August Farm Market

Why is August called the lush harvest month?

The answer is at the farmers’ market this week.

Here is a list of the fresh fruits and vegetables I found at the farm market this past Tuesday at the farmers' market in the Sonoma plaza. The bounty is likely to very similar where you live.

First-of-season: Apple cider, apricots, basil, Bartlett pears, bell peppers, chilies, cucumber, gobo, kale, snow peas, shelling peas, yellow waxed beans, green beans, melons, squash blossoms, red onions, sweet yellow onions, garlic, table grapes, radishes, summer squash, tomatillos, zucchini.

Peak-of-season: Apple cider vinegars, avocados, arugula, beets, blueberries, broccoli, bok choy, cabbages, cantaloupes, carrots, cauliflower, chard, chipotles, cilantro, collards, corn, lemon cucumbers, pickling and salad cucumbers, dried fruit, figs, garlic, greens beans, green onions, herb starts, honey, leaf lettuce, leeks, melons, mushrooms, nectarines, new potatoes, nopalitos, olive oil, olives, onions, yellow and white peaches, plums, radishes, raisins, raspberries, salad mix, spinach, strawberries, summer squash , tomatoes, watermelons and fresh herbs including chives, dill, French tarragon, garlic chives, marjoram, parsley, rosemary, Russian tarragon, sage, oregano and culinary bay leaves.

End-of-season: Apples, celery, cherries, fava beans, lavender, lemons, scallions, oranges, nectarines, peaches, grapefruit, turnips, vegetable plant starts.

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