Every other week we get Down & Dirty with our favorite unique seasonal fruits, vegetables, and more.
Today, the items to fill your bag with at the market this week.
If you’re squeamish about slime, it’s best to roast okra or cut it as little as possible.
Did you know that it's okay (sometimes) to store tomatoes in the refrigerator? Here's how to keep them fresher longer.
We've got all the tips you need for choosing perfect ears, no peeking required.
No matter where you are, blackberries should be easy to find. Their native distribution spans almost worldwide—they’re found on every continent save Antarctica.
We generally eat tomatillos before they are fully ripe: They are picked when they are green, but it’s best to wait until the tomatillo has just started to burst through its exterior layer.
Use more of your melon: A spoonful of cantaloupe seeds might not sound all that appealing, but they don’t need to be relegated to the compost bin. All melon seeds are edible—try roasting them just like pumpkin seeds and enjoying them as a snack. And you can put the rind to good use, too!
7. Peaches & Nectarines
Although they definitely taste different, they are extremely closely related—nectarines are actually a subcategory of peaches!
Figs have two seasons, and Alice Medrich says that fall figs are more flavorful than spring figs, so get shopping!
All varieties of garlic can be classified as either hardneck or softneck garlic. Softneck garlic tends to be milder in flavor and to have more cloves per bulb (up to 20!); while hardneck garlic has fewer cloves, they're larger and easier to peel.
Tell us: What are you picking up at the market this week?