Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
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Today’s farmers’ markets and grocery stores are bursting with an abundance of fresh organic fruits and vegetables of every type. But to take full advantage of the organic produce in your local market, you need to know what’s in season, the differences between varieties, how to tell if it’s perfectly ripe, and which recipes make the best use of it. Melissa’s Everyday Cooking with Organic Produce is a handy, comprehensive guide to making the most of every season’s organic bounty. Organized alphabetically for quick reference, this beautifully illustrated book covers all you need to know about the 56 most commonly available organic fruits and vegetables—from apples to turnips and everything in between, including herbs. It shows you how to select, cook, and store organic produce and also includes more than 225 delicious and unique recipes like Green Bean and Beet Salad, Tea-Poached Asian Pears, Spicy Grilled Chicken Thighs with Cucumber Raita, Baked Radicchio Stuffed with Leeks and Goat Cheese, Roasted Red Radishes, Heirloom Tomato Salad with Mangos and Blue Cheese, and much more. Plus, each recipe includes important nutritional information and “Cook’s Notes” that help make every dish a smashing success.Whether you’re a professional chef or just a home cook who loves working with the best ingredients, this is the ideal companion for every trip to the market or to the kitchen. Publishers Weekly Starred Review. In this invaluable guide to fresh produce, food columnist Thomas (Melissa's Great Book of Produce) proceeds alphabetically through 56 popular fruits and vegetables, offering tips on varieties, buying year-round, and proper prep and storage. The real bounty, though, is the recipes-more than 400-that give readers copious suggestions for those persimmons, leeks, or eggplants that look so tempting at the market, and so perplexing on the kitchen counter. While obvious applications such as salads are included, Thomas's recipes are anything but phoned-in: cooks with too many cherries can use them in Cherry, Chocolate and Toasted Almond Ice Cream or as a relish for a grilled pork tenderloin; fresh ginger can be used to liven up Chicken Saté with Peanut Sauce and Cucumber Raita; and even the spinach-averse will reconsider when facing Linguine with Baby Spinach and Blue Cheese, complemented by toasted pine nuts, fresh basil, and prosciutto. Thomas even ventures beyond mains and sides to include a tasty Kiwi Martini and White Sangria, as well as a Nectarine Barbecue Sauce, basic carrot vinaigrette, and easy-to-accomplish pickled shallots. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Apple. Ambrosia (October to February). Braeburn (October to August). Crimson Gold (October to February). Fuji (October to August). Gala (Year-Round). Golden Delicious (September to April). Granny Smith (Year-Round). Pink Lady (September to January). Red Delicious (Year-Round). Apricot (April to June). Artichoke (Year-Round, peaks March to July). Asian Pear (Year-Round). Asparagus (Year-Round). Avocado (Year-Round). Banana (Year-Round). Bean. Fava (March to June). Green (Year-Round). Soy Bean "Edamame" (Year-Round). Beet (Year-Round). Red (common). Gold. Bell Pepper (Year-Round). Green. Red. Yellow. Berry. Blackberries (June to April, peak season June and July). Blueberries (Year-Round, peak season June and July). Cranberries (October to December). Raspberries (April to December). Strawberries (February to August). Broccoli (Year-Round). Brussels Sprout (November to May, peak season November to February). Cabbage (Year-Round). Green. Red. Carrot (Year-Round). Cauliflower (Year-Round). Celery (Year-Round). Cherry (May to August). Corn (June to August). Bicolor. White. Yellow. Cucumber (Year-Round). Common. English (Hothouse). Eggplant (May to Aug). Globe. Fennel (Year-Round). Fig. Black Mission (June to October). Brown Turkey (June to October). Kadota: (August to October). Garlic (Year-Round). Ginger (Year-Round). Grape. Green (March to October). Red (March to October). Grapefruit (Year-Round). Greens (Year-Round, peaks late spring to early summer). Chard (green, rainbow, Swiss red). Collard. Dandelion. Kale. Mustard. Spinach (mature, baby). Herbs (Year-Round). Arugula. Basil. Chives. Cilantro. Dill. Mint. Oregano. Parsley (curly, Italian). Rosemary. Sage. Thyme. Jicama (Year-Round). Kiwi (Year-Round). Kumquat (December to May). Leek (Year-Round, peak season spring). Lemon (September to July, peak season December to February). Lettuce (Year-Round, peaks late spring and early summer). Butter. Green Leaf. Iceberg. Red Leaf. Romaine. Lime (Year-Round, peaks May to July). Mango. Ataulfo (February to March). Haden (Year-Round). Kent (Year-Round). Tommy Atkins (Year-Round). Melon. Cantaloupe (Year-Round). Honeydew (Year-Round). Watermelon, Mini Watermelon (June to September). Mushroom (Year-Round). Crimini (cremini). Common White. Portobello. Shiitake. Nectarine (May to September). White Flesh. Yellow Flesh. Onion. Cipolline (September to November). Green (Scallion) (Year-Round). Red, White (Year-Round). Sweet (March to August). Yellow (Year-Round). Orange. Blood (December to February). Cara Cara (December to January). Navel (November to March). Valencia (February to December). Peach. Saturn (June to August). White Flesh (June to September). Yellow Flesh (May to September). Pear. Bartlett (August to April). Bosc (September to June). D'Anjou (October to July). Red Bartlett (August to April). Starcrimson: August to January. Pea. Sno peas (December to March, June to July). Sugar snap peas (February to December). Persimmon (October to December). Fuyu. Hachiya. Pineapple (Year-Round). Plum/Plumcot. Plum (May to October). Plumcot (May to August). Pomegranate (August to mid December). Potato. Baby, Creamer (September to May). Fingerling (September to March). Red, Russet, Yukon Gold (Year-Round). Radish (Year-Round). Shallot (August to April). Squash (Year-Round). Acorn. Butternut. Crookneck. Kabocha. Spaghetti. Zucchini. Sweet Potato (Year-Round, peak season September to February). Tangerine, Mandarin. Clementine (November to January). Honey (February). Lee (January to February). Minneola Tangelo (February to April). Orlando Tangelo (November to January). Page (December to January). Satsuma (November to January). Tomato. Baby Heirloom (July to August). Cherry (Year-Round). Common Red (Beefsteak) (Year-Round). Grape (Year-Round). Heirloom (Year-Round). Red (Cluster, On-the-Vine (Year-Round). Roma (Plum) (Year-Round). Teardrop (red or yellow) (Year-Round). Turnip (Year-Round).
