What's In Season - January + Recipe

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Northern California

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While many fruits and vegetables are available year-round, we enjoy some only briefly and eagerly anticipate their return to market from year to year. To find out what items you can get during which seasons search out your local area.

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I hope everyone had a wonderful holiday season!! I feel re-energized and ready to take on 2009!! Happy New Year!!

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Vegetables
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•asian greens

•avocados
•beans

•beets

•bok choy

•broccoli

•brussels sprouts

•cabbage
•cardoons

•carrots

•cauliflower

•chard

•collards

•cress

•dandelion/chicory

•endive

•fennel

•garlic

•gourds
•herbs

•horseradish

•kale

•leeks

•lettuces

•mushrooms

•olives

•onions

•parsnips

•potatoes

•radish

•rapini

•rutabaga

•scallions

•spinach

•squash, winter

•sunchokes

•turnips

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Fruit and Nuts

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•almonds

•apples

•asian pears

•avocados

•cherimoyas

•dates

•dried fruit

•grapefruit

•guavas

•kiwi

•kumquats

•lemons

•limes

•mandarins

•oranges

•pears

•persimmons

•pomelos

•tangerines

•walnuts

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Recipe

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Yellow or Green Split-Pea Soup with Red Onion and Lemon

from Joyce Goldstein, from the book Cooking with Les Dames D’Escoffier

Serves 12

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INGREDIENTS:

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2 teaspoons ground cumin

6 tablespoons extra-virgin olive oil, divided

2 cups coarsely diced onion

One 16 ounce bag (2 ¼ cups yellow split peas or green split peas, I sometimes substitute organic frozen peas)

6 cups chicken or vegetable broth

1 to 2 lemons, zested for 1 teaspoon grated zest and squeezed for 2 tablespoons juice

¾ teaspoon salt plus additional as needed

2 teaspoons freshly ground black pepper plus additional as needed

3 tablespoons finely chopped red onion

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PREPARATION:

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Start by toasting the cumin to give it a richer, rounder flavor. Place a small skillet over moderate heat and when hot, add the cumin. Stir about a minute or until the spice gives off a roasty aroma. Immediately remove from heat and reserve.

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Warm 3 tablespoons of the oil in a large heavy saucepan over medium heat. Add the onion and cook until tender and translucent, about 8 minutes. Add the cumin and stir for a few minutes.

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Add the split peas and broth and simmer, stirring occasionally, until the peas are falling apart, about an hour (less time if frozen). Puree the pea mixture in a blender or food processor, or use an immersion blender. Thin it with water or broth if too thick.

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Season with the lemon zest and juice, salt, and pepper.

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To serve, ladle into bowls. Top with the red onion, pepper, and oil.

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