Blog Entry:  Perhaps more than anything else, corn is the quintessential summer food. There’s nothing like going to a barbecue and watching those kernels swell up on a grill. And since we’re approaching the end of summer, there’s no time like the present to get in on the action.

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When the summer dies down but the heat doesn’t necessarily, the itch for the last light, refreshing meals of the season comes. Autumn is around the corner, and with it comes heartier fare, comfort food. What better way to say goodbye to summer than a bright fish dish like ahi, seared or sashimi-style?

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Now that fall is in full swing and winter is just around the corner, winter squashes are popping up in grocery stores and on menus. These are some of the tastiest, longest lasting, most versatile vegetables the season has to offer, full of vitamins and minerals, basically making them the perfect winter food.

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Well, it’s that time of year again. The northwest coast (from Alaska to Santa Cruz) is blessed with an abundance of Dungeness crab, one of the tastiest and most commercially important delicacies our shores have to offer. The cancer magister, or, master crab, is named after a city named Dungeness, Washington, where the first commercial harvesting took place.

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Now that spring is in our sight, it’s time to celebrate a mysterious and beautiful seasonal vegetable—the artichoke. Technically the bud of a thistle, this plant grows wild in North Africa at the south of Europe but is cultivated in the United States, largely in California, with 80% of all commercially grown artichokes coming from Castroville alone, “The Artichoke Center of the World.”....

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