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Market fresh: Cooking through the seasons - Los Angeles Times
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Food

Market fresh: Cooking through the seasons

What's hitting its peak in October? Winter squash. Cutting into a squash can be half the challenge -- some varieties have skins so tough they seemingly require a hammer and chisel. But your diligence will be rewarded. Click here for details.
What’s hitting its peak in October? Winter squash. Cutting into a squash can be half the challenge -- some varieties have skins so tough they seemingly require a hammer and chisel. But your diligence will be rewarded. Click here for details.
(Anne Cusack / Los Angeles Times)

Let California Cook columnist and L.A. Times Food editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included, and updated regularly.

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