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Business & Tech

Fresh From the Farmers Market: Spring Harvest

Springtime ushers in favorable weather and flavorful produce.

Longer days, rising temperatures and flowering blooms typically signal the start of spring. At the Agoura farmers market, the arrival of new vegetables and fruits was another clear indication that the cold season is almost over. 

Take a look at what’s in season this spring:

Artichokes

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These green globes were first developed in Sicily, Italy, and brought to California by Spanish settlers in the 1600s. Eighty percent of all artichokes are from Castroville, California.

This versatile vegetable was abloom and abundant at the Berumen Farms stall. Priced at $1.50 per pound, artichokes are usually available during winter and spring with the peak season running from March to May.

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Artichokes make good additions to appetizers, side dishes, salads and main dishes. Also usually served with a dip such as lemon butter or mayonnaise, this fat-free vegetable is a good source of vitamin C, folate and potassium.

The Westminster-based farm offers a few buying tips: choose artichokes that are heavy and green with compact leaves. Leaves that are too “open” may mean they’re past their prime. They can still be eaten but the leaves may be tough.

They are best used within four days of purchase. A farm employee advised against freezing them or they will turn brown.

Asparagus

Green is the most common variety in the U.S. of this spear-like vegetable that belongs to the lily family. Other varieties are purple and white, with the color being determined by the amount of exposure to sunlight.

For $3 a bunch or two bunches for $5, market-goers can buy them at Arreola Farms. High in antioxidants and packed with multiple nutrients, asparagus can be grilled, boiled, pickled, sautéed, steamed or even served cold. Typically served as an appetizer or a side dish, they can also be added to omelets or Asian stir-fry dishes.

“Look for firm and crisp stalks, and heads that are not discolored,” said grower Monica Arreola. In addition, the ends should be moist and fresh, not dry or cracking. Wash before use, not before storage. For best flavor and texture, asparagus is best eaten within three to four days of purchase

Avocados

Widely considered a vegetable, the avocado is actually a fruit. A member of the berry family, avocados are one of California’s main crops, with 90 percent of the U.S. avocado crop coming from the Golden State.

Hass is the most popular variety and Lim's Farms, based in Bakersfield, is selling the pebbly black variety for $1.50 each. Sodium and cholesterol free, its faintly nutty flavor and smooth texture make it a popular addition to guacamole dip, salads, entrees, desserts and breads.

Avocados should feel heavy for their size,with no bruises or soft spots. They may be refrigerated or frozen, according to farm employee Alberto Badillo. If refrigerated, they should be consumed within 10 days. To freeze, puree avocados with a tablespoon of lemon juice for every two avocados. Store in a tightly sealed container and consume within three to six months.

*The Agoura Farmers Market is open from 9 am to 2 pm every Sunday at 5835 Kanan Rd.

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