Extra tipsTo peel peppers, place them whole on the grill, turning as the skin begins to blacken. There are few spring flavors that rival that of a really sweet English pea, but there are also few flavors more transitory. Real fig lovers say to look for a drip of moisture in the little hole at the bottom of the fruit. They’re the bridge between winter’s citrus and summer’s stone fruit.Strawberries recipes », When are strawberries in season?March — May. How to store asparagus?You can store asparagus tightly wrapped in the refrigerator for a day or so. It’s definitely an ingredient that deserves a wider audience.Tomatillos recipes », When are tomatillos in season?February — April and August — October. pickles, After that, make sure the roots are deeply colored (whatever the color) and vibrant and make sure there are no cracks or deep dings. This is a general guide only! How to choose mandarins?Look for mandarins that are deeply colored and firm. Extra tipsEach root has a slightly different character. Great ripe peaches and nectarines have an irresistible perfume. How to choose shelling beans?Look for pods that have begun to shrivel and dry, with full-sized beans inside. Treat it as you would a lettuce — tightly wrapped in the crisper drawer of the refrigerator. Get over it. How to store sugar snap and snow peas?Refrigerate in a tightly sealed plastic bag. But still, it will wilt eventually, so look for leaves that are thick, fleshy and crisp. Extra tipsMany popular mandarin varieties can be seedless, if they’re grown in orchards isolated from other kinds of citrus. There are few vegetables as delicious as a properly cooked, fresh lima bean, and there are few easier to prepare.Lima beans recipes », When are lima beans in season?October and November. How to choose navel oranges?A deeply colored peel is pretty, but not necessarily the best indicator of quality. Cool and crisp, incredibly refreshing in salads, cucumbers — along with tomatoes — are the stars of summer. So you really need to taste before you buy. Radishes are among the fastest growing of all of the vegetables (as any veteran of elementary school science fairs can surely attest).Radishes recipes », When are radishes in season?January — May. But when you taste the pulp that’s inside, you’ll understand. Ideal It’s flavor may be mild, but its aroma is pungent and will permeate everything if you’re not careful. How to choose kale?Kale is remarkably durable, which is why it has become such a popular wintertime garnish. It’ll take only a couple of days, and it will keep you from getting stuck with fruit that’s been badly bruised by overenthusiastic shoppers. This is a general guide only! Refrigerating doesn’t hurt oranges, though, so that’s fine if that’s what you prefer. If you are outside of Northern California, this chart might not apply to your growing region. Stop the cooking in an ice water bath and peel with your fingers. Squeeze the head, it should be hard enough that there is very little give. The flavor is terrific. The roots should be brightly colored and free from cracks and nicks. There is no surer, happier sign that summer is coming than the appearance of the first cherries at the market. Reject any lettuce that appear soft, and certainly if there are signs of darkening. Place them cut-side down on a baking sheet lined with aluminum foil and bake at 400 degrees until they can be easily pierced with a knife. If you find a melon that has freckles, buy it — those are sugar spots. These small, easy-peeling citrus fruits come in a wide variety, and the season extends well into spring.Mandarin recipes », When are mandarins in season?November — March. The peak harvesting season in California runs from April below and follow the instructions: All images and text Before refrigeration, these squash with their hard shells were among the few vegetables that could be stored through the cold months.Squash recipes », When is winter squash in season?September — December. How to store mixed berries?Berries are very delicate and should be refrigerated tightly sealed. There are two main families of melons: those with rough, netted or reticulated rinds (muskmelons, cantaloupes, etc.) These have more stem than flower head, so they lend themselves to different dishes. Then they can be refrigerated for as long as a couple of weeks. Russet varieties should be deep golden brown; smooth-skinned round fruit should be yellow, not green, and smooth-skinned pear-shaped fruit will be pale green. Today you can find them in a wide variety of shapes, sizes and colors.