Spring is the time to enjoy fresh and sweet asparagus spears!
Asparagus is best when the blossom heads are tightly closed and the stalks are smooth, firm and brightly colored.  Thinner spears are usually more tender but fatter ones are sweeter once they are peeled.  Choose similarly sized asparagus so that they will cook evenly.
To prepare asparagus, hold each spear and bend until it snaps.  The spear will break at the point where it becomes tender.  For fat spears, use a peeler to remove the paper-thin layers of skin to expose …

by Manuel Villacorta
During these tough economic times, do not be lured to eating at fast foods and eating junk, which may initially seem cheap! Such foods waste money on empty calories and come with a heavy price on our health. Good, clean food, prepared with just a little time and a lot of love has always and will continue to see us through both the good and bad times.
Be careful where you invest your money. It may be safer to invest in your health!
Here are some tips to …

Brussel sprouts are those miniature cabbages, which are, rightly so, part of the cabbage family.  They are readily available throughout the year but their peak season is from September to mid-February.

Like other cruciferous vegetables, Brussel sprouts are full of phytonutrients with potent anti-cancer properties.  They are also a good source of vitamins A and C, potassium, iron, folate and dietary fiber.
You can sometimes find Brussel sprouts still attached to their stalk in farmers markets but usually the buds have already been removed when sold in most grocery stores.
How do you …

Available October through February, fall and winter are the peak season for persimmons.
The two most common varieties available in the United States are Hachiya and Fuyu. The key difference between the two is their level of astringency that gives a bitter taste.  Hachiya persimmons with a pointed bottom contain very high levels of tannins and are unsavory if eaten before they are ripe and soft.
Fuyus, on the other hand, look like golden orange tomatoes and are far less astringent before ripening.  They are eaten when firm and crisp.  The skin …

Thanksgiving dinner will not be complete without the beloved cranberry sauce.

The peak season for cranberries is in the fall when the fruit takes on its distinctive deep red color.  They are cultivated mainly in Maine, Massachusetts, Michigan, Minnesota, New Jersey, Wisconsin, Washington, and Oregon.
Most cranberries are processed into products such as juice, sauce, and sweetened dried cranberries.  The berry is also used in baking muffins and scones but, unlike many other berries, is normally considered too tart to be eaten by itself.
Cranberries are a good source of vitamins A and …

One of the sweetest citrus varieties, satsumas are best from October to December.

Satsumas belong to the mandarin orange family, which also includes tangerines and clementines.  They are a Japanese variety that were first introduced to the United States in Florida.  Today most American satsumas are grown in California and some in coastal Louisiana and Alabama.
Fresh satsumas are those with firm and tight peels, with no dented spots, and with bright green twigs and leaves still attached.   They will keep at room temperature for several days and a week or more …

Butternut squash is in season!

Being low in fat and high in fiber makes butternut squash exceptionally heart-healthy. It is an excellent source of dietary fiber, vitamin A and vitamin B6 and a very good source of potassium, manganese as well as vitamin C.
Its deep orange color indicates that it is rich in nutrients known as carotenoids, shown to reduce the risk of heart disease.  It is particularly rich in beta-carotene, which the body quickly converts to vitamin A.  Because of its high antioxidant content, butternut squash has anti-inflammatory properties that …