Apples
Avocado
Grapefruit
Kiwi
Oranges
Strawberries
Tangerines
Beans, Green
Beets
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Collards
Cucumber
Garlic
Lettuce
Mustard
Onions, Dry
Onions, Green
Green Peas
Potatoes
Spinach
Squash, Summer
Tomatoes
Turnips
In a mixer, cream butter and sugar until lightly whipped. Beat in eggs one at a time and mix in vanilla. 
In another bowl mix dry ingredients together. With the mixer on low add dry ingredients alternating with sour cream and orange juice slowly. Mix until well blended. Bake depending on pan size (45 min for bunt cake – 15/20 for cup cakes). It's ready when a toothpick comes out clean.
Winter is an amazing time to try all different kinds of leafy greens available at the farmer’s market. There are the traditional recognizable vegetables like cabbage, spinach, lettuce, kale and then a whole spectrum of new varieties to try. Leafy greens are nutritionally about as good as things come. They are full of vitamin A, vitamin C, calcium, magnesium, iron, and folic acid. Unfortunately they can be a bit intimidating. So we will try our hand at creating and finding recipes to integrate some of these veggi’s into our diets and trying to step out of the box on what we pick.
In the winter, every week at the Los Angeles Farmer’s Markets, I find myself ooohing and aaahhhing at the abundance of beautiful citrus around. All these fruits make wonderful snacks and are a great little afternoons pick me up. I am determined to get to know my produce better, so this week I decided to answer an age old question for myself what really is the difference between a Satsuma and a Clementine.
Here’s the results:
Turns out both these fruits are types of mandarins and both come in seedless varieties.
Clementines: I am more familiar with because these are what you see in large bags sold at Grocery Stores around Christmas time. They originated in Algeria. The fruit was rounder and easier to peel and a bit less fibery. It was sweet but definitely had more of a tang to it.
Satsumas: The fruit looks a wee bit flattened or squashed on the top and bottom (like the stocky version of the Clemintine), and originated in Satsuma, Japan. I found these a bit more difficult to peel perfectly, but much sweeter/ more flavorful.
