Market fresh: Cooking through the seasons - latimes.com

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English peasLettucesStrawberriesMandarin orangesArtichokesArugula -- greens with a bite.RadicchioA ripe avocadoSpring onionsCherimoyasFava beansApriumsMixed new potatoes at the farmers marketOroblancosTartarian cherries, left, Brooks cherries, top right, and Rainier cherries, bottom right.Sugar snap peasZucchini flowersGrape tomatoesMixed berries at the farmers marketGreen beansCorn at the farmers marketFigs at the farmers marketZucchiniSanta Rosa plumsWhite-fleshed nectarinesMulberriesBlenheim apricotsKyhoto grapesGala applesShelling beansOgen melonsEggplantsFarm fresh peachesThompson seedless grapesBell peppersBartlett pearsWinter squashPomegranatesAsian pearsFuyu persimmonsFordhook lima beansBrussels sproutsWild mushroomsWalnutsJerusalem artichokesParsnips at the farmers marketRomanescoFarm fresh beetsSweet potatoRussian kaleBroccoliniKumquatsTuscan kaleFennelKishu mandarinsCarrotsCauliflowerRadishesBaby bok choyBlood oranges

Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly: <a href="http://www.latimes.com/features/la-fo-englishpeas-s,0,4154204.story" target="_blank"><b>What's hitting its peak in March?</b> The English pea. Click here for more:</a>

English peas

( Allen J. Schaben / Los Angeles Times / March 1, 2013 )

Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly: What's hitting its peak in March? The English pea. Click here for more:

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