From the Los Angeles Times
Quite frankly, persian mulberries often don't look like a fruit so sought-after that farmers have to hide them behind the counter. They can be fairly small, like malnourished raspberries, and so fragile that they frequently look a little dinged up from being picked. But Persian mulberries have an intoxicating effect on some people. A friend tasting her first one clapped her hand to her mouth and exclaimed, "This tastes like my grandfather's garden!"
Because they're so sought-after, more farmers are planting them, and some farmers who grew them before are expanding their orchards. They're certainly not yet commonplace (or cheap!), but at farmers markets you are starting to see them out on the table, instead of hidden away for the select few. If you've never had one, a Persian mulberry is intensely sweet, but with a nice, balancing acidity. The flavor is almost wine-like in its complexity. They're so good that I think it's a waste to cook them: Serve them in shortcake, on a biscuit with whipped cream, or freeze them into ice cream.
It is only right that during International Pickle Week we should all eat at least one pickle. You're probably thinking, "National Pickle Week?" Yep. It's true. International Pickle Week was founded more than 60 years ago by the Pickle Packers International, a trade association serving the pickling industry.
Which would you choose, the green or purple basil?
Festive enough for a party, quick-and-easy for everyday cooking, skewered shrimp and cherry tomatoes are ready to serve in 30 minutes.
When I was a kid, rhubarb season was usually a couple of months long. You didn't have to buy it at the market because half of your neighbors grew it in their yards.