Market fresh: Cooking through the seasons

previous
next
Image 1 of 61
Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly:<br> <br> <a href="http://www.latimes.com/features/food/la-fo-kishus-s,0,3053858.story"><B>What's hitting its peak in January?</b> Kishu mandarins<br> <br> Highly sought-after, the Kishu is a tiny little fruit never much bigger than a ping-pong ball. The flavor is intensely candied and the fruit is reliably seedless. Click here for more.</a><br> <br> <b>RELATED:</b><br> <br> <a href="http://www.latimes.com/features/food/la-fo-best-recipe-sg,0,4692361.storygallery">Our best recipes of the past 25 years</a><br> <br> <a href= "http://projects.latimes.com/farmers-markets/"><b>INTERACTIVE MAP:</b> Explore your local farmers market</a><br> <br> <a href= "http://www.latimes.com/features/food/la-fo-recipeindexarchive2008,0,5938840.storygallery">More recipes from the L.A. Times Test Kitchen</a><br> <br> <a href="http://www.latimes.com/features/food/la-fo-wow-sg,0,6588103.photogallery">Pick out a wine with Times restaurant critic S. Irene Virbila</a>