Ingredients A

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Almonds | Annatto | Anchovies | Apples | Apricots | Artichokes | Asparagus | Avocados


Almonds

Annatto

  • Achiote (Puerto Rican annatto oil)

Anchovies

Apples

Apricots

Apricots, Prunus armeniaca, are similar to yet smaller than a peach.  They can be substituted for peaches in many recipes, and also for nectarines and plums.  Frangelico, an Italian liqueur, is made from the seed found in the pits of apricots.  It has an almond-like flavor, and apricots go well with almonds.  Apricots can be poached, grilled, or baked and are good in jams and preserves.  The fruit ripens after picking.  Apricots are in season in late spring and early summer.

Artichokes

The artichoke, Cynara cardunculus, is large perennial thistle.  Only the immature flowerbud is eaten.  Although the base of the leaves is edible, it is the tender heart that is most delicious.  Artichokes probably originated in the eastern Mediterranean and are a common vegetable in Greek and Italian cuisine.  They are most plentiful in the spring, with a second crop in the fall.  Pick heavy, tight heads.  Artichokes are suitable for steaming, boiling, braising and even deep-frying. They can be served with vinaigrette or aïoli, on top of pizza, with potatoes, or the inner leaves removed and then stuffed.  When trimming artichokes, rub the cut portion with a lemon to prevent browing. 

Asparagus

Asparagus officinalis originated in Africa and Asia.  Its fleshy young stems, which peek out of the ground in early spring, were eaten in ancient Greece and Rome.  This perennial plant is grown in beds that take 2-3 years to produce a crop, but may then produce for another 20-25 years.  In Europe, the young stems are grown under pots to blanch them white and give them a more delicate flavor.  Asparagus can be boiled, steamed, broiled, gratinéed, grilled, stir-fried, dipped in batter for fritters or whipped into a delicate mousse.  It has a special affinity for eggs.  Peel the tough portion of larger stems with a vegetable peeler.  Toss cooked asparagus with some butter or olive oil and a little lemon zest for a simple vegetable.  When boiling asparagus, preserve a bright green color by adding salt to the water, and do not cover the pot.  Do not overcook asparagus unless you like mush.  And use the vegetable quickly after you buy it as it is very perishable.  Springtime is asparagus season.

Avocados