Organic Hard-skin “Winter” Squash

Season: September to December in Northern California, but available year round.

Flavor: There are so many shapes, colors and sizes of winter squash that it’s a real treat to see them start to show up at the market each fall. Winter squash specifically refers to a wide variety of squash species that have matured long enough so that their skin is hard and their seeds are larger and tougher to eat than Summer Squash.

Storage: The best way to store winter squash is in a cool, dark and dry spot, where it will hold up for at least a month, even longer depending on the variety and if your storage space is well ventilated. Store cut squash in a tightly covered container and refrigerate for up to five days. You can also freeze raw squash for up to 6 months; cube first, then freeze in a single layer on a rimmed sheet tray and transfer to a freezer-safe container once frozen.

How to use: What can’t you do with winter squash? It’s wonderful roasted, stuffed, and pureed.

Thin-skinned cultivars like delicata squash cook quickly and are great combined with other vegetables or served as a side dish on their own. The skin can be eaten!

Nutrition: That beautiful orange and yellow flesh is the source of uber-powerful disease-fighting antioxidants that protect against cataracts and stroke, for starters. It’s rich in Vitamin A, B-6, C, potassium and fiber, for starters, and some heart-healthy omega-3 fatty acids as well.

Organic Seedless Grapes

Season: July to December in Northern California

Flavor: Sweet & Juicy.

Storage: Fresh grapes should be as dry as possible when stored in the refrigerator, as moisture accelerates decomposition. Fresh grapes will keep in the fridge between one and two weeks.

How to use:Grapes and raisins both make great additions to a whole bunch of different dishes, both savory and sweet. Fresh grapes are, of course, delicious eaten out of hand, but also make amazing additions to pastries, salads and braised poultry.

Nutrition: Grapes are good sources of Vitamins C and K, but not much else. What they lack in vitamins, they make up for in containing a number of potent antioxidant compounds that may provide cardiovascular benefits, lower blood sugar and have anti-cancer properties. (It should be noted that the scientific verdict is still out on many of these claims, however.) The fruit with red or purple skins contain the most of these compounds.

Organic Red Bell Pepper

Season: May to December in Northern California

Flavor: Bell peppers turn red as they ripen and are sweeter than when they are green or yellow.

Storage: Can be stored for up to a week in the fridge but make sure the peppers skin is completely dry. Moisture causes rapid deterioration.

How to use: Raw, roasted, stewed, stuffed, or grilled.

Nutrition: Red Bell Peppers are very high in Vitamins A and C and are a good source of folate.

Organic Yellow Peaches

Season: May to October in Northern California

Flavor: Yellow peaches tend to have an appealingly tart edge beneath their juicy sweetness for a well-rounded flavor. Frog Hollow offers several varieties. Taste them all and find which you like best. O’Henry and Cal-Red are year to year favorites and are here right now!

Storage: Peaches are highly perishable! If it needs a little time to soften up then keep it out of the refrigerator and out of direct sunlight. To buy a little time for a ripe peach go ahead and refrigerate it but keep in mind it might shrivel.

How to use: Fresh, baked, grilled (yes grilled!)

Nutrition: High in Vitamins A, C and E and dietary fiber.