Image: Red Currants. Photography by Brandon Maya

December Seasonal Fruits: clementines, dates,  grapefruit, white grapefruit, lemons, canary melons,  blood orange, kiwi, navel orange, passion fruit, red currants, sweet orange, tangerines, temple orange, angelos, tangerines, tomatoes

December Seasonal Vegetables: anise, beetroot, Bok Choy, broccoli ,baby broccoli, Brussels sprouts,  cabbage, chestnuts, red cabbage, carrots, white cauliflower, cauliflower (Broccoflower) , celery, celeriac, cilantro, dill, beet greens, collard greens, mustard greens, turnip greens, kale, kolrabi, leeks, lemons, butter boston lettuce, endive, escarole, iceberg, romaine, Spring mix, canary melons, Napa cabbage, green onions, swede, temple orange, parsley, parsnips, radicchio , radishes , rapini, spinach, spouts, sweet potatoes, Swiss chard , tomatoes, turnip

December Appetizer Recipes

• Radishes with Salty Seaweed Butter
• Pears Wrapped In Prosciutto
• Psychedelic Tomato and Goat Cheese Salad
• Pinot Grigio-Cooked Shrimp in Endive Leaves

Season’s Eats Rewind

• June Seasonal Foods
• July Seasonal Foods
• August Seasonal Foods
• September Seasonal Foods
• October Seasonal Foods

1. Sautéed plum tomatoes 2. Buttered english muffin 3. Sautéed arugula 4. Bacon 5. Poached Eggs

2 Eggs
2 handfuls of Arugula
5 Plum Tomatoes, halved
2 Slice of Bacon
1 English Muffin
1 Small Garlic clove, minced
1/4 Shallot, chopped
1 Tbsp Olive Oil
Butter for english muffin
Salt and pepper, to taste

1. Add water to a medium, wide and 8-inch deep pot,  fill water 3/4 of the way up the pot. Bring pot to a low simmer.

2. In a medium pan, add bacon and cook until done. Remove bacon grease and keep pan to the side. Crack each egg into  small individual bowls.

3. Warm olive oil in the bacon pan on medium heat, cook shallots for 2 minutes, add garlic and sauté for another 2 minutes. Add tomatoes and cook for 3 minutes. Salt and pepper the tomatoes then and add arugula and turn off heat. Cook arugula until lightly wilted.

4. Lower the simmering pot of water to low heat so no simmering bubbles show. Stir the water with a wooden spoon until a cyclone develops in the center. Gently add eggs to water one by one and let them cook for about 4 minutes. Toast and butter the English muffin.

5. Gently remove eggs, with a slotted spoon, from the poaching liquid and drain as much water as possible. Salt and pepper the eggs. Add eggs to the muffin, crumble bacon on top and add the tomato and arugula on top. EAT!

30 Americans is an eclectic, attention-grabbing, exhibit featuring 30 talented African-American artists with over 70 works.  Some of the beautiful artists include, textile artist Nick Cave, storyteller Kara Walker, textured painter Mickalene Thomas and performance artist and painter Kalup Linzy.

And for the icing on the cake, get a dish from Todd Gray’s Muse cafe. The cafe was closed when I went but the Heirloom tomato farro salad and White House Farmer’s Market Panini sound delicious, if you get it, let me know how it taste and enjoy the show!

Image: Cranberry Beans. Photography by Brandon Maya
November Seasonal Fruits: apples, blood orange, cantaloupe, casaba melons, celeriac and celery root, Crenshaw melons, clementines, cranberries, dates, figs, grapefruit, white grapefruit, lemons, kiwi, navel orange, passion fruit, pears, persimmons, red currants, sweet orange, tangerines, temple orange, angelos, tangerines, tomatoes, watermelons

November Seasonal Vegetables:  artichokes, beetroot, beet greens, Bok Choy, broccoli , baby broccoli, Brussels sprouts,  butter boston lettuce, cabbage, chestnuts, red cabbage, carrots, white cauliflower, cauliflower (Broccoflower) , cilantro,  cranberry beans, collard greens, corn, dill, edamame, endive, escarole, frisee, eggplant,  iceberg, garlic, green onions, green beans, horseradish, Jerusalem artichoke/ sunchoke, kale, kolrabi, leeks, lemons, mustard greens, romaine, Spring mix lettuce, canary melons, Napa cabbage, swede, temple orange, parsley, parsnips, pumpkin, radicchio , radishes , rapini, rutabaga, spinach, spouts, sweet potatoes, Swiss chard , squash – acron, butternut, hubbard, kabocha, spaghetti, turban –  tomatoes, turnip, turnip greens, watrecress

November Appetizer Recipes

• Pears Wrapped In Prosciutto
• Pinot Grigio-Cooked Shrimp in Endive Leaves

Image: Cabbage. Photography by Brandon Maya

October Seasonal Fruits: apples, blackberries, cranberries, figs, grapes, guava, huckleberries, kumquats, passion fruit, pear, pineapple, pomegranate, quince, star fruit

October Seasonal Vegetables: acorn squash, aubergines, beetroot, Belgian endive, broccoli, Brussels sprouts, butter lettuce, butternut squash, cabbage, carrots, cauliflower, chicory, chayote squash, courgettes, diakon radish, endive, garlic, ginger, jalapeno peppers, kohlrabi (cabbage turnip) leeks, lettuce, marrow, mushrooms, okra, parsnips, peppers, persimmons, potatoes, pumpkin, radicchio, shallots, squash, sweet potatoes, Swiss chard, tomatoes, turnips, watercress, winter squash

October Seasonal Meats and Seafood: guinea fowl, partridge, mussels, grouse, oysters

October Appetizer Recipes

• Steamed Mussels in Wine
• Pears Wrapped In Prosciutto
• Happy Quinoa, Shiitake Mushrooms and Tomatoes
• Psychedelic Tomato and Goat Cheese Salad
• Pinot Grigio-Cooked Shrimp in Endive Leaves

Season’s Eats Rewind

• June Seasonal Foods
• July Seasonal Foods
• August Seasonal Foods
• September Seasonal Foods

Quick question: Given the opportunity to be anyone on Next Food Network Star for a day, who would you choose? There’s Vic Moea the Italian Momma’s Boy, Mary Beth the DC Food Writer, Jeff Mauro the Sandwich King, Susie Jimenez the Mexican Goddess and the list goes on.

I’m choosing a Food Network exec that works behind the brand. And today I was granted the opportunity to interview that Food Network monster, Mr.T. Who is this mystery man, you ask?

It’s Bob “T”uschman, Food Network Star judge and General Manager of FN. Check out how he manages a culinary giant, creates a successful food show all while learning from his camera mistakes as a NFNS judge. Here is the Food Network Star interview that was given to a handful of  lucky food bloggers including,  The Chicago Tribune , Paszaz and me.  Dig in…

Bob Tuschman Interview

Food Network Star has gone thru almost 7 seasons but Bob pulled together this intimate interview because he feels this is the best season yet with the highest level in 3 key character categories – camera presence, personality and culinary skills. Now on to the NFNS Q&A:

A. What’s impressive about a contestant?

Bob Tuschman: The people who are winning and the ones who grow the fastest in the shortest amount of time.

B. What 3 items do you look for in each contestant?

Bob Tuschman:
1. Comfort in your own skin -  Be true to who you are. Once you start losing yourself to impress someone else you fail.

2. Creative intelligence – how can you take a food challenge and use your creativity.

3. Strength, not just physical but emotional strength.

Read more of the interview at the  Chicago Tribune and Pazsaz

In case you missed it, watch Food Network Star Season 7, Iron Chef episode:

Enjoy the NFNS Season 7 Finale. Who’s your vote for Food Network Star Season 7?

Heirloom Tomato Varieties: 1. Garden Peach 2. Black Krim 3. Early Girl 4. Green Zebra (heirloom tomato appetizer recipe after the jump)

August Seasonal Fruits
Apples, apricots, basil, carrots, gooseberries, strawberries, cherries, dates, figs, grapes, mangoes, melons, peaches, plums, watermelon, loganberries, sage, nectarines, raspberries, rhubarb, cantaloupe, blueberries, kiwi, blackberries, boysenberries, casaba melon, Crenshaw melon, grapefruit, honeydew melon, limes, lychee, olallieberries, passion fruit, Persian melons

August Seasonal Vegetables
Butter lettuce, Chayote squash, green beans, beets, summer squash, *tomatoes, Chile peppers, sweet peppers, okra, corn, cucumbers, spinach, watercress, cauliflower, aubergine, fennel, asparagus, cabbage, celery, lettuce, mangetout, new potatoes, oyster mushrooms, peas, radish, French beans, chayote squash, eggplant, garlic, jalapeno peppers, lima beans, tomatillo, zucchini

*Taste the freshness of August with an Heirloom Tomato and Goat Cheese Appetizer Salad Recipe…

Heirloom Tomato and Goat Cheese Salad Recipe
Heirloom tomatoes, sliced
Fleur de Sel and freshly cracked black pepper, to taste
Kalamata olives, quartered
Goat cheese, crumbled
Red onion, thinly sliced rounds
Micro basil, garnish
Champagne basil vinaigrette (recipe, below)

Heirloom Tomato and Goat Cheese Salad Directions
1. Shingle heirloom tomatoes in a long row. Top lightly with fleur de sel. Add kalamata olives, red onions and goat cheese. Lightly drizzle basil vinaigrette and  garnish with basil.

Basil Champagne Vinaigrette Ingredients
2 Sprigs of thyme, leaves picked
1 Bunch of basil
1 Cup olive oil
1/3 Cup of champagne vinegar
1/2 Shallot, small dice
2 Cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

Basil Champagne Vinaigrette Directions
1. Combine champagne vinegar, garlic, shallots, 2 sprigs of thyme leaves and seasonings. Slowly whisk in the olive oil. Taste and adjust seasoning. Blanch basil and steep in vinaigrette for 30 – 60 minutes.

What seasonal foods are eating in August?

More Seasonal Fruits and Vegetables

June Seasonal Produce

July Seasonal Produce

Photography and Graphics by Brandon Johnson

Serves 10

1 Pint Cherry tomatoes, halved
1/3 cup Kalamata olives, halved
1 Small Shallot, thin slice
Goat Cheese, to taste,  crumble
Basil Vinaigrette

Basil Champagne Vinaigrette Ingredients

1 Bunch of basil
1 Cup olive oil
1/3 Cup of champagne vinegar
2 Cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

Tomato & Goat Cheese Salad
Lightly mix tomatoes and olives. Separate sliced shallots into rings and spread on top. Add a small amount of vinaigrette and crumble goat cheese on top.

Basil Champagne Vinaigrette Directions
1. Combine champagne vinegar, garlic, shallots and seasonings. Slowly whisk in the olive oil. Taste and adjust seasoning. Blanch basil and steep in vinaigrette for 60 minutes.

Serves 10

4 oz. Goat cheese (Lynnhaven is highly recommended)
1/2 Bunch Tarragon, fine chop
1 Bunch Parsley, fine chop

1. Mix the chopped herbs and lay on a chopping board.

2. Roll goat cheese in to small balls and lightly roll in the herbs. Serve with your favorite crackers or eat pure.

Just for kicks, answer one (or all) of these food questions, in the comment section, below. Happy Entertaining!