Southern California Seasonal Produce Guide

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Southern California Seasonal Produce Guide
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The Los Angeles Times’ Southern California Seasonal Produce Guide, will keep you up to date with what’s at its best no matter what time of year.

Choose broccoli with flower heads that are tightly closed and blue-green, rather than pale green or even yellow. Feel the stock with your fingernail – overgrown broccoli will be too tough to dent and will be stringy when cooked.For a staple vegetable, broccoli spoils rather quickly. Treat it as you would a lettuce — tightly wrapped in the crisper drawer of the refrigerator. And use it as soon as you can.

My favorite way to cook Brussels sprouts: steam them whole until just tender enough to pierce with a knife. Then cut them into lengthwise quarters and finish cooking as you wish to impart flavor. This helps keep them from overcooking.Once carrots came in one model — fat and orange. Today you can find them in a wide variety of shapes, sizes and colors. And they’re more than just ornamental: well-grown carrots are among the sweetest of the root vegetables.

Store tiny tomatoes as you would the big ones — at room temperature. Chilling kills tomato flavor and it won’t come back.There are so many ways to use these little tomatoes, but one of the best is in a pasta sauce: Cut them in half; warm butter, garlic and the tomatoes in a skillet over medium heat; add a splash of white wine and cook just until the tomatoes have softened and released their juices.The largest and latest of the citrus fruits, grapefruit need some heat to sweeten up.

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