Spinach isn't necessarily a winter green, but in temperate winter areas like southern California, we get to enjoy it now. The spinach above is an heirloom variety that is quite toothy and probably best steamed or sautéed, but we also have sellers at the Hollywood Farmer's Market who specialize in young leafy varieties that are great for salads. more ›

Butternut squash are right in the middle of their Southern California season, which starts at the end of September and runs until the beginning of March. As one of the more popular winter squash, butternut has a sweet and nutty taste similar to pumpkin, with deep orange fleshy pulp. more ›

There's cheese dip...and then there's Charles Phoenix's "Frosty the Cheeseball Man." From the twisted genius behind the perennial favorite "Cherpumple" comes this party-hearty food performance art involving a "Cheseball Man" made of three Velveeta balls slathered in winter-white cream cheese and studded with veggies. more ›

Pomegranate is a fruit rich in history, having ancient origins in modern day Iran and the Caucasus. It is cultivated all over north Africa, the Mediterranean, the Middle East and Asia. In many cultures, the juice of the individual arils is separated from the seeds and processed into grenadine and pomegranate molasses as intense flavoring agents. more ›

For the first time in awhile, I've seen Meyer lemons back at the farmer's market. Meyer lemons are native to China and thought to be a cross between a true lemon and a mandarin or orange. Brought back from a trip to China by Frank Meyer about 100 years ago, they grow well in warm climates in orchards or garden pots as ornamental trees with a winter seasonality in the California climate. more ›

With Halloween, we usher in a huge annual harvest of pumpkins that grace holiday tables winter-long. Though they are often carved into jack-o-lanterns, historically believed to ward off demons at Halloween, many varieties are thicker, juicier and more flavorful than typical Halloween pumpkins and make delicious, hearty meals. more ›

Root vegetables are a fall favorite, and yams are no exception. Let's get one thing straight though, we often refer to sweet potatoes as yams, but true yams are a different family than sweet potatoes, and are most often confused here in the States (I found almost as many articles talking about this difference as I found recipes). While many of the recipes in this article will call for sweet potatoes, try them out with true yams and see what you think! more ›

Fall is in full swing, and so is apple season! Here in Southern California, we're lucky enough to have apple orchards in some of the higher elevation mountains surrounding the city, one of which is Oak Glen, above Yucaipa. During apple season, the orchards are open 7 days a week, though self-picking is only available on the weekends and tapers down as the season wanes. more ›

Admit it, you dipped your hand into the Halloween candy bowl more times last night than you're proud of. You enjoyed the immediate gratification that comes from processed sugary food-stuff, but if you're anything like me, now you crave a wholesome treat. Thankfully, National Fig Week is here to remind you that mother nature can satisfy that sweet tooth with this often overlooked fruit. more ›

It's Halloween, and even though you've been nibbling on candy corn and slurping back pumpkin ales for days, there's still some party left in you. Fine, maybe you've limited your Halloween eats to the half-off candy bins at Target on November 1. Here are a few terrifyingly tasty morsels to chew on when it comes to Halloween food and drink. more ›

Today, they grow in many temperate areas of the United States as both a shrub or a tree. In a climate such as we have here in Los Angeles, feijoas are often grown as backyard fruit, similar to loquats, and anyone who has lived with this fragrant tree has grown to love them. When I saw these for sale at the Hollywood Farmer's Market, I excitedly bought a bag to enjoy this week. more ›

Just in time for Halloween, what makes more sense than sucking back a bottled beverage made in the spirit of HBO's biting drama, "True Blood"? Tru Blood Beverage, which debuted for sale two years ago via HBO's online shop, is now available in the flesh in plastic bottles at your neighborhood BevMo! more ›

Despite the seasonal changes, the warmth of southern California means we still have some summer fruits around, one of which are raspberries! Get them fresh at the farmer's markets around town, or choose a pick-your-own farm to visit and pick yourself a flat of fresh fruit! more ›

Late summer is a great time for capsicum peppers of all types, from mild bell peppers to hot chili peppers like jalapeños and habañeros. Since peppers are such a large family with so many different uses, today we'll look at hot peppers and how you can use them seasonally, and put them up for use year-round. more ›

LAist is taking a look at some of the great reasons to be lured to the Nevada desert for some sun and fun in Sin City. Here we recap our trip to check out BBQ & Beer at the Bellagio, and look ahead to the hotel's next "Epicurean Epicenter" event. more ›

After recently reading about all the superhero qualities of purslane, I knew I'd want to profile it and encourage everyone to eat this succulent annual that comes around every summer. Purslane is a leafy vegetable mostly sold in farmer's markets, though it is often considered a weed when found in gardens, due to its hardy qualities—but it's a beneficial weed, since it helps out neighboring plants. It's a great food to forage, since it's easily identifiable and rather prolific in the southern california landscape. more ›

We don't make this stuff up, but we don't mind abiding by it. Today is National Mai Tai Day, and though it's just a fraction too early to really get into your long weekend drinking, if you opt to cap the day off with this Tahitian-inspired classic, well, we won't object. more ›

It's June, and while sultry summer weather has yet to make an appearance, we're more than ready for the tastes and treats of the season. Farmers' markets are full of strawberries and stone fruits, gorgeous cucumbers, succulent squash blossoms and bright berries. It's impossible to resist the temptation to overindulge. So what do you do when your larder overflows and these fresh fixings look ready to wilt? You preserve them of course. It's easier than you might expect, and the process is no longer something done out of pure necessity--stocking up for a frigid winter. Instead, preserving has become about the art of simplicity and economy, as well as taking advantage of local options. more ›