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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Cooking Turnips

Toss steamed small turnips with butter and parsley and serve. Boiled turnips can be mashed with butter and cream or puréed for soup.

Serve turnips raw as a finger food. Simply peel and cut the turnips into quarter-inch slices. Sprinkle with salt and chill in the refrigerator for 10 minutes before serving.

Turnip greens can be strong-flavored. You'll want to cook them before serving: boil, braise, sauté, steam, or stir-fry. The strong flavor is muted when cooked with other, milder greens.

One-half cup of turnips contains just 23 calories. Turnips contain vitamin C and turnips greens are rich in vitamin A.

We always grow and cook simple here. Try this seasonal turnip-carrot-pea medley--just click the "Continue Reading" highlight below.

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Delicata Squash Gingered

The delicata squash puts the sweet potato in winter squash. This squash is creamy and sweet. Bake or steam the delicata and eat the skin; it's that thin.

If your recipe calls for the peanut or Bohemian squash--never fear--it's the delicata. If your recipe calls for sweet potatoes--you can substitute the delicata.

The delicata is an heirloom squash that was first introduced in 1894. It's a medium oblong squash with yellow-ivory skin and green or orange stripes. The flesh is butter yellow and moist This squash weighs in between a half and two pounds.

You'll need one delicata per person, unless you pick up a larger one.

The delicata is good sliced and steamed, about 7 minutes or until tender. For the best flavor, bake the delicata.

Try this baked delicata recipe with ginger to add some zing to the delicata. (Zingiber is the Latin antecedent for the English word ginger.)

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Blue Hubbard Squash and Maple Butter

The blue hubbard squash is almost too pretty to cook. When you do cook the blue hubbard have a crew on hand for the meal because this squash is a lot of squash--even small hubbards are a handful.

Hubbards can grow to 16 inches long and 12 inches around. The 3 pound hubbard called for in this recipe would be a medium-sized blue hubbard.

The flesh inside the hard blue-gray shell is orange-red. You'll find it thick and sweet.

Use a heavy-bladed knife or a hand saw to make your first cuts on the blue hubbard--yes, it's that hard. After the squash is in hand-sized pieces, it will be clear sailing....or cooking.

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Butternut Squash-Cranberry Bake

Combine the smooth, nutty flavor of the butternut squash with the firm, crunchy, tart flavor of the cranberry: ah-hah! the butternut-cranberry squash bake! or is that the butternut squash-cranberry bake!? Well, it is definitely a late autumn-Thanksgiving Day treat that will sit well next to baked turkey or duck or chicken.

The deep-orange flesh of the butternut squash will enjoy the accent of the red cranberry. You might think you're getting into some sort of butterscotch-cranberry treat here.

Get started by selected a butternut squash that is light peach to orange colored and firm. (The deeper the color the sweeter, slightly less nutty flavored the squash.) Butternut squashes are somewhere between vase shaped and turban shaped. The butternut is 9 to 12 inches long and 4 to 5 inches at the widest. The seed cavity is going to be at the slightly bulbous blossom end.

Can you name all of the winter squashes? Find them all by clicking here.

Before the baking begins, you'll want to rinse the squash under running water before cutting. Next halve the squash between the neck and the bulb and then halve it again lengthwise and scoop out the seeds. Then peel away the skin with a potato peeler or knife. Now you can cut the flesh into 1-inch slices or cubes. You can steam the cubes until tender, about 7 minutes before embarking on the recipe that follows on the next page.

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Borlotti Beans

Just tender cooked borlotti beans--often called cranberry beans--are a tasty late summer snack.

Use your thumb to pop open the fresh-picked speckled pods, place a few handfuls of beans in a skillet and cover with just an inch of water; add a couple of cloves of garlic, pepper corns, and fresh sage, and simmer until they are just tender, about 10 to 15 minutes. Drain away the water; let the beans dry a minute or two in a colander or on paper towels; lightly salt to taste and drizzle with extra virgin olive oil. You can serve them alone warm or cooled or add them to the antipasto tray with mixed cheeses and sausages.

If the beans are fresh picked just barely visible in the pod and still young, you can leave out the cooking part, and snack on the creamy textured, nutty flavored borlottis simply adding olive oil and sea salt. If you've brought home dried beans, soak those 3 to 8 hours at room temperature or place them in a saucepan covered with water and bring to a boil, remove from the heat, and soak for 1½ hours before cooking.

The borlotti bean is an oval to round, ivory and dark red to brown speckled and blotched bean. It comes in a pod very similar, streaked ivory and dark red. The beans and pods are just about the same size as a large string bean. Inside, the borlotti is cream colored. Its flavor compares to the chestnut. Borlottis are shell beans; you don't eat the pods.

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Cubanelle Peppers

The cubanelle sweet pepper is tasty lightly roasted and served on a summer sandwich or green salad.

Core and seed three or four of the long tapered cubanelles and place them on the grill or about five inches below the oven broiler element and cook until the skins blister and char on each side, about 10 minutes per side. Next, place the peppers in a large sheet of aluminum foil and leave until they are no longer hot; now, you slice and remove the ribs and seeds and peel the skins away and arrange these colorful peppers to their best effect.

(Tasty tip: an hour before roasting, place the peppers in a glass bowl with a couple of tablespoons of olive oil, 3 or 4 sprigs of thyme, and salt and pepper to taste. Turn the peppers every 15 minutes so they will be evenly coated with oil.)

Ok, if that sounds like too much work, the mild and colorful cubanelle can be sliced raw right onto a green salad and topped with vinaigrette. Or slice up some cubanelles to add to fresh salsa.

Cubanelles are mild to spicy, less so with cooking. You'll find the flavor of the cubanelle akin to the popular Anaheim sweet pepper. Cubanelles range in color from green to yellow to red. A red cubanelle is a ripe pepper but not necessarily more spicy than a green cubanelle. When it comes to hot, be assured the Cubanelle barely rate on the Scoville unit pepper heat meter.

Cubanelles are also known as Italian frying peppers. They are popular in Italy added to casseroles and pizzas.

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Savory Zucchini Muffins

Have you gotten behind on eating your way through the zucchini? Ran out of neighbors?

There are plenty of ways to get the most out of summer vegetables like zucchini that keep on giving and giving (and giving).

This recipe for zucchini and cheese and herb muffins is not just an excuse for cooking away zucchini; these morsels are a great savory addition to your muffin repertoire. I say morsels because I bake these up on the smallish size and set out a basket full with the likes of spaghetti or chili or cold pasta salads. You can even serve these muffins with a main dish--yes, main dish--of hot mixed grilled vegetables.

I would say a zucchini muffin should be served warm with butter and salt, or even dipped in olive oil, but I know at least one person (name withheld to protect the ever-hungry) who swears by these muffins at the breakfast table with a drizzle of honey and scrambled eggs.

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Green Beans Wearing Bow Ties

Yes you could call this "butterflies and beans" which is pleasantly alliterative in a garden sort of way, but I have to go with "beans wearing bow ties" which is the name my small friend Sophie calls this dish. Sophie knows when beans are dressed up, and I guess she's right in this case.

One swoop through the summer herb and vegetable garden and you'll have almost everything you need for this colorful and fresh garden pesto-pasta salad. Basil, parsley, chives, spinach, and garlic come together for this fresh pesto. If you add a third or fourth clove of garlic, you can kick this pesto up a notch. But if subtle is good enough then just follow the suggested ingredients here.

Green beans are easy pickin' in summer. I have six bushes of the French haricot vert that just love to deliver a cup or two of beans nearly every other day. These slender, delicate beans are a good match to the small farfalle--"butterflies" or is that "bow ties" pasta.

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Peach Soup or Soupe Aux Pêches

Is this soup or dessert? Yes, it is!

You can fancy up the name of this dish, but don't expect it to be around for more than one sitting.

Ripe peaches are hard to beat eaten out of hand, but sometimes it's fun to give fresh harvest a new twist. This recipe will take just a few minutes to come together. The hard part is the 3 or so hours of chilling in the refrigerator that makes this soup perfect for a summer evening.

I picked up ripe peaches at the farmers' market and set four aside for this soup; I mean dessert. I chose yellow peaches; these were 'Flavorcrest' which are large and round with a smooth textured flesh.

Now, this recipe calls for cardamom, a relative of ginger, which you no doubt know is a bit pricey. Cardamom comes originally from subtropical India and its fruit--nut-like pods--do not ripen at the same time thus requiring hand harvesting. If cardamom is a bit much, you can substitute ground cinnamon to taste. By giving up the cardamom, you'll lose its lemony-flowery undertones.

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Peach Salad with Walnut Vinaigrette

Here is a quick and tasty lunch or dinner salad that combines the best of summer flavors. Sweet just picked butter lettuce and ripe peaches are perfect with this light, nutty, walnut-flavored vinaigrette. You'll find the flavors gently bounce off one another.

For this salad, I picked an heirloom red butter lettuce from the garden and matched it with ripe yellow peaches from the farmers' market. The lettuce was full and buttery and the peaches were dripping sweet.

The vinaigrette features walnut oil. Walnut oil is quite delicate, light colored with a rich, nutty flavor. Dab some oil on your finger for a taste and smell ahead of time. Walnut oil is best in cold dishes and salad dressings where you will easily recognized its flavor. Used in cooking, walnut oil can be a bit bitter.

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Sautéed Chard

Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch.

To get a bit of both flavors and texture sauté chard for 2 to 3 minutes after slicing leaves and stalks together crosswise.

Here's how we sautéed our just picked from the garden chard to match with the delicate flavor of grilled orange roughy: slice crosswise 6 to 8 chard leaves, place in a pan with 4 or 5 tablespoons of extra virgin olive oil, one or two medium garlic cloves chopped, and a dash of lemon-pepper to taste; sauté over a medium flame until just tender-crunchy and sprinkle with fresh lemon juice before serving.

Sautéed chard comes together so fast and is so flavorful that you will find yourself bringing it to the table all summer.

The key to flavorful chard is to make sure you don't overcook it. Chard cooked in less than 3 minutes will preserve its mild, sweet flavor.

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Blueberry-Zweiback Crumble

There's no hiding I prefer quick and tasty. Here is a recipe for a blueberry crumble that will be prepared and out of the oven in 40 minutes, that's not counting the time passed in the garden picking the blueberries--which I consider a privilege.

The blueberry crop in my Sonoma garden has been other worldly this year. Four tall 'Earlicrop' bushes have spread their joy not only to my table but to Anna's, Becky's, Chady's, and Danon's as well. Can you imagine being able to give away blueberries! Who would say no to a gift of blueberries?

This recipe is so simple. The hardest part was picking up a box of zweiback crackers--which means heading to the baby section at the grocery if you decide not to "zweiback" your own crackers.

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Strawberry Cheese

Why are strawberries called strawberries? The word 'strawberry' dates back nearly 2,000 years to the Anglo-Saxons. Is it because the strawberry's runners look like straw? Or because the berry's external seeds look like little golden bits of chaff? No one knows.

This little stuffed strawberry dish is a dessert-appetizer-snack. It's a great way to do something different with strawberries other than eat them out of hand--which is pretty hard to beat.

You don't have to stuff strawberries with this strawberry-cheese, you can just spread this mix on muffins or toast or crackers.

Makes about 1½ cup

6 ounces cream cheese

1½ teaspoons toasted poppy seeds

⅓ Cup finely chopped strawberries

Several whole strawberries for stuffing

In a small bowl, mix together cheese, poppy seeds and chopped strawberries. Stuff several hollowed out strawberries--this amount will stuff about two dozen good size strawberries.

You can also spoon this strawberry cheese into a small, decorative serving dish and garnish with whole strawberry and thyme and serve with crudités or little squares of toast.

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Strawberry Butter

Strawberry butter is just what waffles need. That is strawberry butter and strawberries.

Strawberry butter is tasty on homemade breads, rolls, muffins, biscuits, pancakes, and waffles.

Spring and early summer are the time for strawberries. Strawberry shortcake, strawberry tarts, and strawberry ice cream are all in season in spring and early summer.

Choose strawberries that are full, red, and shiny are ripe. If you get hold of strawberries with green patches, set them aside on the kitchen counter overnight in a single layer and let them ripen. No need to force your enjoyment of strawberries, only settle for strawberries that are sweet and ripe.

The best tasting strawberries are the ones harvested the day after they reach ripeness. This means you need to keep your fingers on the strawberries this time of year so that you can enjoy them when they are most tasty.

Here are the directions for making strawberry butter:

½ cup sliced strawberries

1 tablespoon honey

½ cup butter at room temperature

In a medium-size bowl, mash the strawberries and honey together. Use an electric mixer or a potato masher and gradually beat in half of the butter. Give it a chance; it will blend together even if the mix seems reluctant at first. When half the butter has been added, whip in the remaining butter--if you are using the electric mixer increase the speed from medium to high. Soon the mix will be light and fluffy. If this strawberry butter doesn't go straight on your waffles, you can pack the mix into a mold or crock and cover tightly with platic wrap and refrigerate until ready for use. Makes about 3/4 cup.

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Aprium-Peach Cobbler

The fruit cobbler has an interesting history. It was invented in America sometime in the middle of the the nineteenth century. Where is not exactly clear; some say the midwest; others say the west. The names of American cobblers are a study in themselves: the Betty, the Grunt, the Slump, the Buckle, and the Sonker. And those don't include the Crisp or the Crumble.

Here is a tasty Aprium-Peach Cobbler that you can put together easily in late spring, when the universes of ripe apriums and peaches intersect. Now, this could have been an aprium cobbler, or a peach cobbler, or an apricot cobbler. But the apriums and the peaches were just a few steps apart at the farmers' market, so aprium-peach cobbler it was.

As you will see there is a bit of lemon zest added to this recipe. That's because the aprium and the peach are both quite sugary and sweet. If you decide to use a berry, such as a raspberry, in place of the peach or aprium, the tart berries will balance the flavors and bit less lemon zest will do. You can have fun with this recipe substituting nectarines for peaches or plums for the apriums. This could be a peach-raspberry cobbler or a peach-plum cobbler or....well, just have fun!

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Kumquats to Table

Easy, fast, and tasty is the best way to describe kumquats.

Kumquats don't need any special attention before going to the table. There's just not much you can do to get more out a kumquat other than to give it a quick rinse and add it to the mix.

The rind of the kumquat is thick but tender and refuses to separate from the flesh. If you insist on putting in some extra time with the kumquat, simply roll it gently between your thumb and your finger. This extra effort will release the fruit's essential oils to emphasize its tasty-tartness.

Kumquats have a flavor affinity for cardamon, chicken, chutney, cinnamon, other citrus fruits, duck, ginger, and mustard.

You can add kumquats to fish and poultry dishes, roast meats, and, of course, fruit or green salads.

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Pineapple Served

The flesh of the pineapple is sweet and juicy and is best eaten raw in slices, wedges, or cubes.

• Cut a fresh pineapple in half lengthwise, leaving on the top leaves. Cut out the core and carefully cut the flesh away from the rind in one piece. Slice the flesh into wedges. Refill the shell. Sprinkle with sugar or kirsch. Serve plain or garnish with cherries, whole strawberries, or sprigs of mint.

Pineapple can be added to fruit salads and chicken and turkey salads.

• Crush 3 tablespoons of fresh pineapple and mix with a half cup of honey, a quarter cup of lemon juice and a quarter teaspoon of salt. Mix, chill, and shake thoroughly before dressing a fruit salad.

Pineapple also will bring a sweet-tart flavor to savory entrees. Grill pineapple slices and serve with roast pork or bake and serve with ham.

• Place fresh pineapple slices into a shallow baking pan not allowing the slices to overlap one another. Place over a very low heat or in the oven and simmer for about two hours until the pineapple is almost transparent. Garnish the center of each with a glacéed cherry and serve with ham.

Here are some basics for selecting, cooking, and serving pineapple:

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Mango to the Table

You can enjoy mango out of hand by simply slicing it lengthwise with a sharp knife along each side of the mango's long flat seed. Cut as close to the seed as possible until halved then set the seeded half aside. With a spoon, carefully scoop out the mango flesh from the seedless half in bite-size curved slices. For mango cubes, score the mango half crosswise without cutting through the skin. Gently push the cubes into a bowl.

To harvest the mango flesh from the seeded half, peel the skin from the section and carefully slice the flesh lengthwise away from the seed. Mango flesh clings to its seed, so don't expect the seed to pop out. You'll need to pare the flesh away.

The best flavored mango is ripe. You'll know a mango is ripe if it yields slightly to the gentle pressure of your thumb against its skin. A mango not yet ripe will ripen shortly at room temperature. Once ripe a mango will keep in the refrigerator for 2 to 3 days.

Here are some favorite ways to serve mango:

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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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English Peas, Spring Onions and Roasted Almonds

Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's not too filling yet will holds its own.

English peas and spring onions are easy picking in spring. You'll find them plentiful at the farm market if you don't have them in your own garden. Both are sweetest and most tender early in the season.

English peas are the best eating when the pods turn bright green and just begin to bulge. To harvest the pes just split the pod open with your thumb and roll the peas out. Spring onions have just formed small bulbs. They're sweeter than mature onion but more pungent than a green onion. Spring onions don't require much cooking to be ready for the plate.

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English Peas: Harvest and Cooking

How do you cook peas? Peas are cooked in the least possible amount of water and in just the time for them to become just tender. The French cook peas in the water it takes to moisten lettuce leaves. Line a saucepan with damp greens and a few pea pods, pour in the shelled peas and cover them with moist lettuce. Steam the peas over a high heat for about 3 minutes or until they are al denté, just tender.

Be careful not to overcook peas. Boiling or long steaming will increase water absorption and cause the peas to become soggy and mushy. Both flavor and nutrients are sacrificed when peas are overcooked.

When the peas are ready, the simplest way to enjoy them is with butter, salt, and pepper.

Pea, garden pea, English pea are all the same. The pea is traditionally the first kitchen garden crop planted each year. It goes in the ground as soon as the soil can be worked. So--depending upon where you live--you are either sowing peas now or harvesting them.

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Baby Beets and Sugar Snap Peas with Orange Butter

Sweet and smooth baby beets--red, yellow, and orange--added to sugary sugar snap peas tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You'll have to search to find someone who doesn't like this salad.

Baby beets and sugar snap peas are just hitting their peak in the garden. If you don't grow these, head to the farmers' market where they will be easy pickin' this time of year.

We had our first supper club meeting of the season this past Saturday evening, so Becky was at the Ferry Building farmers' market about mid-morning to pick up the beets and sugar snaps. These were fresh picked the day before.

Baby beets--about the size of a walnut--are tender, sweet, and juicy--better tasting than large ones. Choose a bunch--6 or 8 will do--all about the same size for even cooking. For this salad, the beets were individually wrapped in foil and roasted in the oven at 400ºF for about 45 minutes and then cooled in advance.

Sugar snap peas--you eat the entire pod, no shelling required--are perfect when the pods have just plumped. You'll want to serve these within a day of harvest to enjoy the pods' natural sweetness. About a half-pound or two cups of sugar peas will do.

Our friends Lonnie and Bruce supplied a navel orange from their backyard tree for our orange zesty dressing. You'll only need a few slivers of zest and a tablespoon of juice, so the sections are sweet snacking while preparing the salad.

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Tokyo Turnip: Raw or Steamed

The Tokyo turnip is a diminutive, small radish-sized turnip with a crunchy, juicy bitter- sweet flavor eaten raw. Steamed it is buttery-sweet and delicate.

You will find the Tokyo turnip in early spring. You might mistake it for a white radish if you don't look closely enough. The Tokyo turnip is white through and through.

Tokyo turnips are most often harvested at 1 to 3 inches (2.5-7.6 cm) in diameter. They will be globe shaped and perhaps slightly flattened. About 8 to 12 of these pearly turnips make a pound. Look for them still attached to fresh greens.

The Japanese call these turnips kabura-type turnips, varieties include 'Tokyo White', 'Tokyo Market', and 'Tokyo Cross'. In markets outside of Japan, all are usually simply called Tokyo turnips or white turnips.

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Steamed Brussels Sprouts

You don't have to get fancy to enjoy Brussels sprouts. Simply steam or sauté the sprouts and serve them with butter or lemon or sprinkled with Parmesan cheese, like you see here.

To steam Brussels sprouts, arrange the sprouts or pieces on a steamer rack. Bring 1 to 2 inches of water to a rapid boil. Place the rack in the pot and then turn the heat down to medium. Place the lid on tightly and steam until tender when pierced (5 minutes or more until tender crisp).

To butter sauté sprouts, cut the sprouts in half lengthwise. Pan fry using 2 tablespoons butter or margarine. Cook and stir for 1 minute. Add 3 to 5 tablespoons liquid; cover and cook until stem end is tender when pierced.

Steamed or butter sautéed, you can add the Parmesan cheese and salt and pepper to taste and serve hot, or set aside in the refrigerator to reheat and serve later.

There are many ways to enjoy fresh spring Brussels sprouts:

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Yellow Potato Side Dish and Soup

Yellow potatoes like 'Yukon Gold' and 'Yellow Finn' are ideal for boiling and using in salads and gratins or adding raw to stews. They are moist with a dense flesh and low in starch which means they will hold their shape cooked.

You can boil yellow potatoes whole and unpeeled or cut and unpeeled or peeled and cut. Place them in a saucepan and cover with cold water. Add a pinch or two of salt and bring to a boil, then simmer, uncovered, for 15-20 minutes until tender. Drain boiled potatoes as soon as they are cooked just tender so they don't become soggy and unappetizing.

Here's an easy and tasty Boiled Yellow Potato Side Dish with blue cheese and fresh parsley (or you can substitute fresh chopped chives): Boil the potatoes until they are just tender, drain and cool or refrigerate. When ready to serve, cut the potatoes into halves or quarters and mix with mayonnaise, adding fresh crumbled blue cheese and fresh chopped parsley or chives to taste and salt and pepper to taste.

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