Cremini mushrooms are a coffee-colored variety of the world’s most commonly eaten mushroom, commonly called the “button” mushroom. Most of the table mushrooms we eat – “white button,” “cremini (or crimini)” and “portobello” – all refer to this same scientific category of mushroom, Agaricus bisporus. The difference between all of these mushrooms is just age – white button being the youngest and portobello mushrooms the most mature, left to grow out into large meaty caps!

Cremini mushrooms are between the two varieties, more mature than white button but younger than a portobello. Deeper and earthier in flavor than white buttons, they are used frequently in stews and soups since they hold up better in liquid. Their hearty, full-bodied taste makes them an excellent addition to beef, wild game, and vegetable dishes.

Preparation

Mushrooms are so porous that if they are exposed to too much water, they will quickly absorb it and become soggy. This also means that they are great for marinating. The best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.

If using the whole mushroom in a recipe, simply slice off the very bottom of the stem, which is usually a bit spongy. If your recipe only calls for the caps, gently break off the stems with your hands and discard (or save for making soup stock).

Sauté, broil, microwave or cook these mushrooms in almost any way. Some quick recipe ideas:

• Sautéed mushrooms and onions
• Add finely chopped mushrooms to some homemade pasta sauce.
• Remove the stems, and stuff with your favorite vegetable medley or soft cheese.
• Mushroom omelet

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Cantaloupe is a part of the Cucurbitaceae family, along with honeydew melons, watermelons, and cucumbers. Other names for cantaloupe include muskmelon, mush melon, rock melon, and Persian melon.

Not only does cantaloupe make an easy, refreshing summer snack, but promotes health as a source of vitamins, minerals, and antioxidants. Their high water content and fiber helps prevent dehydration and constipation. Cantaloupe is a rich source of Vitamin A and C. Vitamin A contributes to the growth and maintenance of all tissues in the body, including those in the skin and hair. Vitamin C enables the body to produce collagen, which provides structure to cells, skin, and hair.

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Chinese mustard greens, also known as gai choy in Cantonese, is a type of mustard plant. Chinese mustard greens are common green vegetables served as a side dish or appetizer. They are full of nutrition and low in carbs. You can braise, saute, blanch, or pickle them.

Chinese mustard greens are an excellent source of vitamins A, C, and K. They are high in antioxidants and fiber, help lower cholesterol, detox liver and blood, and packed with phytonutrients. Read more about their nutritional profile here.

Preparation

Because of it’s peppery and bitter mustard flavor, kai choy is often blanched in boiling water first to remove some of the bitter taste. The best way to clean is to first, dice it into roughly 1-inch sections, and then thoroughly rinse them in running water.

For storage, place the greens in a sealed bag or container and store for up to three days.

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Limes (Citrus Aurantifolia) are a fruit in the citrus family. Limes are believed to have originated in the Indonesian archipelago and were first grown on a large scale in southern Iraq and Persia. They are now grown worldwide in tropical and subtropical areas. The fruits are edible and the acidic juice and the fruit’s zest (the outer layer of peel) are used for its flavor in cooking or beverages.  Limes are high in vitamin C and interestingly limes exceed lemons in both acid and sugar content.

Preparation

Tips for squeezing the most juice from citrus:

• Use a reamer or other citrus juicer
• Rolling the fruit on the counter helps burst some of the individual segments
• If the fruit has been in the fridge, putting the fruit for 20-30 seconds in the microwave on high helps the juice flow more easily. Let it cool for a minute before juicing.
• Cutting the fruit lengthwise instead of crosswise makes the fruit easier to grip and squeeze by hand

Tips for zesting citrus:

• Wash the fruit before zesting then peel only the outside colored part of the peel (the white part is more bitter)
• For strips/ ribbons use a micro-plane zester
• For larger strips use a peeler or knife
• For very fine pieces use a grater

Interchangeable substitutes:

• 1 tsp fresh lime zest
• 2 Tb fresh lime juice
• 1 tsp dried lime zest
• 1/2 tsp lime extract
• 2 tsp grated candied peel

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Hawaii’s bananas are called apple bananas because of their slight apple-like scent. This hybrid cultivar of two wild species is commonly grown in Southeast Asia, South America, and Hawaii. Apple bananas are sweeter, shorter, and usually thicker than the average banana, making them a perfect snack! They have a slight tang to them with tropical, flowery, and fruit notes.

Preparation

Sometimes you may have a banana that still has a green skin. Give it a few more days and wait until the skin is nice and yellow. When ripe, you can peel off the skin and bite right in! Black-brown markings are not a sign of spoilage, rather they indicate a sweetening of flesh. Peel and freeze your brown bananas to be used later in smoothies and other recipes (like banana bread).

Storing

Store avocados at room temperature, keeping in mind that they can take 4-5 days to ripen. To speed up the ripening process, put them in a paper bag along with other ripe fruit (apple, banana, avocado, etc.) When the outside skins are black or dark purple and yield to gentle pressure, they’re ready to eat or freeze.

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