Market fresh: Cooking through the seasons

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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

Kumquats

( Kirk McKoy, Los Angeles Times / January 4, 2013 )

What's hitting its peak in January? Kumquats. Kumquats are a contrary fruit. Unlike almost every other citrus variety, you eat the entire fruit, skin and all. What's more, the sweet part is the peel, whereas the pulp is extremely tart (or at least sour enough that the peel seems sweet in contrast). Click here for more.