Market fresh: Cooking through the seasons
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Fuyu persimmons
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 November? Fuyu persimmons Persimmons should be kept at room temperature until they are fully ripe. Then they can be refrigerated for as long as a couple of weeks. Fuyus are brilliant simply sliced and squirted with lime juice. Click here for details. RELATED: INTERACTIVE MAP: Explore your local farmers market More recipes from the L.A. Times Test Kitchen Pick out a wine with Times restaurant critic S. Irene Virbila |
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