It’s fall. Last Saturday was the last farmers’ market at Riverside Park. There were no cucumbers, and few summer squash. I still managed to get some tomatoes. But there were plenty of fall veggies, including some you may be unable to find at your supermarket in winter, like Napa and bok ...

It’s October. The nights are frosty, the mornings cold. The ground is carpeted with fallen leaves. Apples are abundant. There are so many varieties, you’re bound to find one you like. Some are sweet, others tart. Some are juicy and crisp, others tender with more chew. They make a ...

It should have remained green. So why has it changed color, this red pepper? — Matsua Basho (1644-1694), from Haiku, on poetry written for popularity Colorful, glossy sweet bell peppers in a rainbow of colors resemble Christmas tree ornaments: red, yellow, orange, purple, brown, black and ...

The fall equinox was Sunday, equalizing days and nights. Rosh Hashanah, the Jewish New Year, is today. The peach season is over — replaced by apples and apple cider. European Ashkenazi Jews ring in the New Year with apples and honey, symbolizing a sweet year to come. Other sweet vegetables ...

Cucumbers are part of many ethnic cuisines throughout Asia and Europe. In many cuisines, they are served with yogurt, which complements their mild flavor. Cucumber-yogurt sauces are common in Greece (tzatziki), India (raita) and Iran (mast). Botanically, the cucumber is a fruit, but it is ...

My friend gifted me with 10 pounds of cucumbers from her garden. What to do? I managed to give a few away. These were not good for pickling. Pickling cucumbers are small and young, with a bumpy, spiny skin to absorb the brine and dry, firm flesh that doesn’t get mushy and makes firm, ...