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How to Live a Beautiful Life

A Month-By-Month Guide to Picking Dallas Produce

Mudhen Meat and Greens chef Suki Otsuki’s on when to pick cauliflower, pecans, and peaches. And more importantly: how to eat them.

January

Cauliflower

How to pick it: Choose a clean, firm head with no discoloration.
How to eat it: Rice it, roast it, make it into pizza crust, or serve as crudité.

February

Strawberries

How to pick it: Go for medium-size, bright red berries for best flavor.
How to eat it: Dip them in chocolate and call every day Valentine’s Day.

March

Cabbage

How to pick it: Choose a small or medium-size head with a bright color and no worm holes.
How to eat it: Braise it or make a crunchy coleslaw.

April

Leeks

How to pick it: Look for bright green tops and bright white bottoms.
How to eat it: Sauté in butter and toss with fresh pasta or make potato leek soup.

May

Turnip

How to pick it: Smaller is better.
How to eat it: Pair with potatoes; roast with salt, pepper, and thyme; serve with roasted pork or lamb.

June

Peaches

How to pick it: Select those with vibrant color and semifirm flesh.
How to eat it: Toss in a salad with watermelon, arugula, and a light vinaigrette.

July

Okra

How to pick it:

Choose bright green pods on the smaller side.

How to eat it:

Stew with tomatoes or pickle to snack on later in the year.

August

Corn

How to pick it: Kernels should feel juicy; tops should be free of dark spots.
How to eat it: Grill and eat right off the cob with salt and butter.

September

Persimmons

How to pick it: Choose those that are smooth, soft, and blemish free.
How to eat it:
Toss in a salad, eat with oatmeal, or roast with chicken.

October

Eggplant

How to pick it: Skin should be smooth and shiny; fruit should feel heavy for its size.
How to eat it: Roast and toss in a ratatouille pasta salad.

November

Winter Squash

How to pick it: Select one with a hard, thick skin and rich color.
How to eat it:
Chunk, roast, and puree for the best base for a risotto.

December

Pecans

How to pick it: Go for those with a uniform color and a rich scent.
How to eat it:
Make a bourbon pecan pie; crust a pan-seared fish.

The Curated Farmers Market

Pop in, load up, and get out.

When you have time to linger over local foods, there’s nothing like the Dallas Farmers Market, but if your Saturday morning is packed, the Saint Michael’s Farmers Market covers all the bases with a carefully curated roster of only the best vendors: Becerra’s tamales, Elliott Grows greens, Paisley Farms eggs, Stocks & Bondy broth, seasonal fruits and vegetables straight off the farm, and more. Open mid-April through mid-September.

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