Mushrooms have an air of magical mystery about them. Ever notice how wild ones appear, as if out of nowhere, in the moist, loamy dirt—like pillowy perches conjured up by a weary garden sprite?  In the kitchen they can be equally enchanting—taste-wise and nutritionally, too.  Recent studies are showing evidence that the ordinary button variety is loaded with health benefits (in some cases surpassing that of their more exotic brethren like shitake)—regulating inflammation, protecting against cardiovascular disease, estrogen-fueled breast cancers and more.  They are also an excellent source of selenium, Vitamins B2, B3 and B5, copper, potassium and phosphorus.

Continue reading →

We’re fortunate to find artichoke country just down the road. You’ve probably passed the fields along the highway near Castroville, on the way to Monterey Bay. They’re covered in row upon row of sprawling plants with grayish-green, sawtooth leaves arching like gangly monster legs. The artichokes we eat are flower buds, and you’ll spy them—perched on the end of long stems, like leafy torches.  Unharvested buds eventually produce majestic, purple flowers in summertime—the biggest thistles around.

Continue reading →