It may have been prescience that inspired me to check in with Josh Alsberg of Rubinette Produce to get the skinny on what to expect from local farms and producers in the coming weeks. After all, the wet, cool spring had delayed many of the region's spring crops and even flooded out whole fields of emerging vegetables on some farms, which then made it difficult to get tractors into the fields to replant, being as they got mired up to their axles in the saturated ground. Yikes!

According to Alsberg, it's meant the season for many fruits and vegetables is two to four weeks behind what we would consider normal—helloooo climate change. For instance, he pointed out that the three-week season for marionberries and boysenberries would usually peak around July 4th but this year they were hitting their stride on July 25th and will be done around the end of the month.

Stone fruit is experiencing a great summer, with peaches, apricots and nectarines pretty much on time and readily available—he said to expect peaches to be available through September. Alsberg said this year's gigantic blueberry harvest is "off the hook" and the flavor has been stellar, with local bloobs sticking around through the end of August. Despite a major area grower quitting the business, cherries have been relatively abundant, though you'll see them evaporating like a morning mist within a week or so.

Tomatoes, while also delayed, have been appearing and Alsberg is particularly excited about some new heirloom varieties like Marvel Stripe and Berkeley Tie-Dye (right), along with reliable standbys like Purple Cherokee, German Stripe and Brandywine. Look for sky-high stacks of summer squash—think zucchini, costata romanesco, crookneck and more—on farmers' market tables, along with cukes of all kinds for salads, hot and cold soups, pickles and lots more.

Local corn and peppers are already making an appearance—personally, I'm looking forward to making salsa verde and fermenting my own hot sauce again this year. Lettuces will be struggling in the heat, but brassicas like kales, cauliflower and broccoli are able to withstand a certain level of blistering summer temps. Alsberg said the bean crop, including string, bush, and pole, are looking good, and I'm excited to pick up both meaty romano beans and dragon's tongue shelling beans on my next trip to the market.

For those mourning the loss of Ayers Creek Farm and its famous Chester blackberries, Alsberg assures us there will be Chesters available from other local sources along with his personal favorite Triple Crown blackberries, so ask at your farmers' market. There are also local growers cultivating descendents of Ayers Creek's Astiana tomatoes—as Anthony and Carol did when they brought the original seeds here from Italy's Piedmont—though the new paste tomatoes may be appearing under a different alias. Again, always ask!

Photo of Berkeley Tie-Dye tomatoes from Fruition Seeds.

"For people who love greens, this is the best time of the year."
- Josh Alsberg, Rubinette Produce

I've said that the only thing that keeps me from weeping crocodile tears at the end of chicory season every year is the appearance of those bundles of flower sprouts called, variously, raab, rabe or rapini at my farmers' market.

Quoting Ginger Rapport of the Beaverton Farmers Market from the post linked above:

"Cruciferous vegetables are vegetables of the family Brassicacae, known as Brassicas or Crucifers. They include: cauliflower, broccoli, mustard greens, arugula, bok choy, kales and cabbages to name a few. Rapini and broccoli rabe are close cousins and are often used interchangeably. They are in the same subspecies as the turnip, hence they have the characteristically slightly bitter taste of this group. They do not form the large heads that we see in broccoli.

"The flower buds of brassicas from the turnip family are often referred to as rabe, or raab, derived from rapa, which means turnip in Italian. This time of the year, you will find the rabes of many types of brassicas in the market—kale, mustard greens, Brussels sprouts, turnips, bok choy and Chinese cabbage."

As is my habit at the beginning of every season, I called on Josh Alsberg of Rubinette Produce to get the 411 on what to look for at local farmers' markets in the next month or so.

While it feels a bit early, Josh said we are seeing local asparagus appearing, albeit in limited quantities until Easter weekend, so those who simply must have some, get thee out of bed at the crack—or "butt-crack" as my friend Clare Carver refers to it—of dawn to wait in line at your preferred farm's booth, because it will sell out quickly. Alsberg got 250 pounds of early asparagus into the shop from Middleton Six Sons Farms in Pasco, Washington, and it sold out almost immediately.

And those early spears? He said they had marvelous flavor, "nice'n'snappy," and admitted that early season asparagus, as with many crops, is usually the best in terms of having more robust flavor. And if you see spears that have a slight kink or bend in them? Alsberg said it's most likely caused by windy conditions in the field—spears will bend into the wind rather than swaying with it, causing them to have a bent appearance. Who knew?

In addition to green asparagus, the purple version will also be available, along with purple sprouting broccoli—aka PSB—an overwintered crop that is planted in the fall. Like many purple-tinged vegetables, the color will disappear if it's boiled or steamed so, next to serving it raw, either roasting or sautéing is your best bet for retaining that gorgeous color.

Other greens to look for include arugula, sorrel, fava tops, pea shoots, and mizuna and other mustards. Gorgeous, vibrant heads of green, red and speckled lettuce will be showing up by the end of the month for your spring salads, and herbs like cilantro, parsley and chervil have already started popping up.

Alsberg notes that spring alliums are appearing on local farms' lists, so start pulling out your recipes for green garlic, spring onions and their Spanish cousins, calçots (left). (Get a recipe for grilled calçots with salbitxada sauce from a calçotada we attended.)

Foragers are already finding nettles, miner's lettuce (Claytonia perfoliata), fiddleheads, wild flowering onions and oxalis in their favorite hunting grounds, so those wild delights will be showing up by the baskets-full at local markets soon, too.

And because it comes up every year, I dutifully asked Alsberg when we might be seeing the first decently flavored local strawberries of the season. "Possibly by Mother's Day [May 8]," he said, noting that he's heard rumors the season may be delayed because of "weird" spring weather patterns. "But definitely by Memorial Day."

It was just a few weeks ago at the tail end of January that my tipster about all things fruit and vegetable-y, Josh Alsberg of Rubinette Produce, said, "If I see one more rutabaga or turnip, I'll kick it!"

I knew exactly how he felt.

When we talked again just a couple of days ago, he was, not surprisingly, in a much more jolly frame of mind. After all, wild greens like nettles, fiddleheads, watercress and miner's lettuce were starting to appear on forager's hot sheets, and farmers' markets are inundated with bundles of the shoots of overwintered brassicas. Whether you call them raab, rabe or rapini (top photo), they're all packed with fiber, vitamins and minerals including antioxidants and phytochemicals, which have been shown to lower cholesterol, prevent heart disease and may help reduce the risk of cancer.

What's not to love about that?

Other greens like mustards are in plentiful supply, including new-to-me Asian varieties like hon tsai tai, also known as kailaan; komatsuna, aka Japanese mustard spinach; and shungiku or crown daisy, which all have that familiar mild-to-medium mustard bite that is leavened with cooking or can add bite to a salad. Another Asian green popping up at local farms is Tokyo bekana, a soft, loose-leaf Chinese cabbage with frilly, pale green leaves that add loft to salad mixes.

Speaking of salads, Josh said that baby lettuces are beginning to appear along with early spinach varieties, and of course you can still find chard and kale aplenty, still sweet from lingering cool temperatures. Spring roots like radishes are coming in early due to our relatively mild winter, and bundles of sweet little hakurei turnips that add to any roast vegetable platter. And don't forget to use the greens from these roots—I love to roast them in a pan with other vegetables until the leaves get crispy.

Purple sprouting broccoli—a celebrity so cool it's identified by its acronym PSB—is also a star of the oven-roasted vegetable firmament. Josh said you can't go wrong searing it in a 400-degree oven, sprinkled liberally with salt and smoky urfa pepper. (Hint: Like many purple-hued vegetables, PSB will keep its purple hue as long as no water is used, so make sure it's roasted dry. Otherwise it'll fade to green.)

Local alliums are starting to arrive, too, so look for chives, green garlic and scallions, with spring onions coming just around the corner.

All of the above can be found at local farmstands and markets right now, and Josh said that full-on spring won't be far behind, with its fat spears of asparagus coming in late April and May, and local strawberries making their usual appearance starting at the tail end of April with our beloved Hoods holding off until June to make their debut. Rhubarb, often used with those strawberries, will be available starting in mid-April.

Also look for herbs like mint, tarragon and thyme, which are beginning to trickle in and should be plentiful in the next few weeks, along with sorrel (green and red-veined), lettuces and summer squash. Wild mushrooms are on the way out, and Josh cautions that while morels can be found, prices are astronomical, so it'd be wise to wait a bit for the season to peak and for prices to come down before buying them in any quantity.

Me, I'm stocking my vegetable bin to the brim with sturdy greens for roasting and braising before grilling season gets going in earnest. Join me, won't you?

Since I'm jonesing for some lively greens and saw kale starting to flower in my neighbor Bill's garden, I thought this post from market master Ginger Rapport of the Beaverton Farmers Market would be great to keep on hand for market shoppers who might be asking, "What are those bundles of greens and why are they all called something different?" 

Do you get confused when you hear the words “rabe,””raab,” “rapini” or “broccolini” used in recipes? Let us help you sort this out because you will find tons of these green vegetables in the market very soon.

First, a little taxonomy: Cruciferous vegetables are vegetables of the family Brassicacae, known as Brassicas or Crucifers. They include: cauliflower, broccoli, mustard greens, arugula, bok choy, kales and cabbages to name a few. Now, a little clarification:

• Broccolini is not baby broccoli. It is a cross between regular broccoli and Chinese broccoli with long stems, larger florets, and less leaves. It is less bitter than some of its relatives which is why it is often thought of as baby broccoli.
• Rapini and broccoli rabe are close cousins and are often used interchangeably. They are in the same subspecies as the turnip, hence they have the characteristically slightly bitter taste of this group. They do not form the large heads that we see in broccoli.
• The flower buds of brassicas from the turnip family are often referred to as rabe, or raab, derived from raps, which means turnip in Italian. This time of the year, you will find the rabes of many types of brassicas in the market—kale, mustard greens, Brussels sprouts, turnips, bok choy and Chinese cabbage.

While each of these are from a common family there are slight differences in taste between them. With each, you are meant to eat the stems, buds and leaves, making them very easy to prep for cooking. Don’t be alarmed if the buds have begun to show their yellow flowers. Some feel that the flowers are a sweeter version of the parent plant.

All of the aforementioned brassicas are excellent roasted, sautéed or lightly steamed. We don’t recommend boiling because it is easy to overcook the leaves in boiling water. The usual additions of garlic and a pinch of red pepper flakes makes for an easy and delicious preparation. Finish your dish with salt and pepper to taste and a squeeze of fresh lemon juice.

We also suggest that you try tossing your raabs with a balsamic vinegar reduction. The reduction’s sweet finish balances the bitter quality of the greens. We like to keep a balsamic reduction in the refrigerator to have on hand as needed. It is delicious drizzled on salads, fresh vegetables, fish and meats.

Basic Balsamic Vinegar Reduction

2 c. balsamic vinegar*

Boil in a small saucepan until reduced by half (one cup). You can continue to boil for a thicker glaze type consistency. You may add a clove of garlic, minced, or fresh herbs such as thyme. Be sure to strain those out before storing.

* Note: Bottles of balsamic vinegar on store shelves labeled "Balsamic Vinegar of Modena" are a commercial grade product made of wine vinegar with the addition of coloring, caramel and sometimes thickeners like guar gum or cornflour. Authentic balsamic vinegar, labeled "Aceto Balsamico Tradizionale di Modena," is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented in a slow aging process which concentrates the flavors.

If Josh Alberg of Rubinette Produce has any advice for the height of the summer produce season, it's don't procrastinate.

"When the season starts, get your favorites early," he said. "Because if you wait, they'll be gone."

The time is now to get your heirloom tomatoes at the farmers' markets, and there's a plethora of peppers, eggplant, beans, corn and peaches tumbling in from local farms. Strawberries and cane fruit like raspberries and blackberries are nearly done, as are summer squash and cucumbers, so if you haven't got around to making your grandma's favorite dill pickles yet, you'd best get cracking.

Alsberg shook his head when talking about this summer's weather.

"It's been kinda strange," he said, recounting cooler temperatures early in the summer that got everything off to a late start, with some early crops experiencing a short, not-very-robust season. Tomatoes were delayed early on, and then 100-degree days like those we've had lately "put the kibosh" on some varieties that are normally prolific in midsummer, so expect a slightly shortened season.

He may have caught my sharp intake of breath, since he quickly reassured those of us who might be expecting to preserve a couple of hundred pounds to last us through the winter. Late summer and early fall cooking varieties like Romas and Astianas should be fine, as long as temperatures remain moderately warm and we don't get early rains. Whew!

Ground vegetables like carrots, beets and turnips are plentiful, as are greens like kale and chard. As mentioned above, pepper people will find piles of Jimmy Nardellos, bell peppers in all colors and Italian sweet peppers at the markets for the next month, and peaches, nectarines and corn should be around for that long, too.

Plums and table grapes are just getting started, as are local melons, and kiwi berries and ground cherries should start appearing soon. We can also look forward to freshly dug potatoes and onions by the end of the month, as well as winter squash like delicata and butternuts. Local apples and pears will be arriving from orchards by the end of September, though Alsberg said he's seeing a few local Gravensteins listed on his farmers' hot sheets, along with Zestar, Ginger Gold and Pristine varieties.

As usual with apples, though, Alsberg—whose social media handle is "fruit monkey"—warns that most of the varieties you'll see at the big grocery store have been in storage since last November or imported from places like Australia, Chile or Argentina, so make sure you check the country of origin if you want fresh, crisp apples for your table. He winced when mentioning one in particular, called Williams Pride, describing it as "mushy and mealy." Blech!

There is one word this time of year that Oregonians wait with bated breath to hear, and that word is…strawberries! Earlier this year, as we were coming out of an extremely mild winter, farmers were expecting the season to start as much as four weeks earlier than last year. Then came a spate of our usual cool, rainy spring weather that put the kibosh on that kind of talk.

So here we are at the end of May, with strawberry season finally starting to kick in just in time for Memorial Day weekend. Whew!

Though Josh Alsberg of Rubinette Produce cautions if you're planning on getting some of those treasured Hood strawberries for your shortcakes, don't think you can casually stroll into the farmers' market after brunch, because those precious jewels will be long gone. Better yet, he advised checking your farmers' market's newsletter to find out which farms might have strawberries and see if you can reserve them for pick-up at the market.

Alsberg said we're likely to see the first flush of raspberries around the end of May, too, which will signal the beginning of full-on berry season—loganberries and tayberries first, followed by marionberries around the end of June. Cherries should be coming on soon, too, starting with big sweet Chelans and the delicious Royal Brooks and Brooks, which should be around for three to four weeks.

The seasonal avalanche of vegetables has already begun, first with wild greens like nettles and fiddleheads, then the more domesticated asparagus, which is beginning to wane, Alsberg said. But fear not, since lettuces are "full on" right now, with romaine varieties coming soon, along with those cute, grillable Little Gems that make perfect individual servings drizzled with a classic Caesar dressing or a creamy miso vinaigrette. You'll also find baby butter lettuces and eye-catching speckled-leaf varieties like Flashy Trout Back developed by Oregon plant breeder Frank Morton of Wild Garden Seed in Philomath.

Spring onions are also exiting stage left as they grow into their mature size, which will be dug up and cured for winter. Alsberg scoffs at so-called "onion scapes" as "glorified green onions" and instead advises getting the solid-bodied scapes of garlic and leeks, cooking them on the grill or roasting them in the oven, then drizzling with olive oil, a scattering of salt and a splash of fish sauce.

(Side note: Alsberg said that elephant garlic is more biologically akin to leeks than garlic. Who knew?)

Greens like arugula, spinach and sorrel are seeing their day in the spring sun, too, along with local fennel and peas—both sugar snap and snow peas—which should be plentiful for the next three weeks or so. Zucchini and other summer squashes like patty pan and the ribbed costata romanesco, all ideal for grilling or roasting, will be around for the next few weeks, with cucumbers coming on strong by late June.

Shoots are on the way out, said Alsberg, so if you see some, grab 'em. And look forward to fresh favas soon—with "to skin or not to skin" being the hotly debated topic. (I've come over to the "leave the skins on" camp, especially for the smaller beans.) The sprouting versions of broccoli, broccolini and cauliflower should be available aplenty, with the new crop of potatoes coming in soon, with more later. Herbs, too, if my garden is any indication, are going gangbusters, which will call for making pestos, chimichurries and infused vinegars.

Alsberg inserts a last caution about tomatoes: Wait to buy farmers' market tomatoes in season. There are apparently some year-round hothouse tomatoes that are showing up, so he advises holding your horses until the end of June, with July being the the prime time for the red orbs of deliciousness to arrive for their annual three-month summer sojourn. I can't wait!

The world has changed. Things are different, and scary, too, certainly more so than at any time in my life. Which is why I'm clinging tightly to those things I can count on, that are beautiful, that are constant.

Spring is definitely one of them. Flowers blooming, trees leafing out, good things to eat emerging from the ground and beginning to come in from local farms. Which is why I wanted to check in with Josh Alsberg at Rubinette Produce to get an update on spring at this particularly strange time in our world.

"The whole point is, how can we support local farmers and keep people safe?" he said when I asked what he was focused on. He said that buying at farmers' markets and from greengrocers like Rubinette, which get most of their produce directly from farmers, is the best way to keep our local food system strong. Now is a particularly critical time because a number of area farms depended on restaurants, many of which are now closed, for at least a portion of their sales. Buying direct also means that your food is going through fewer hands. At supermarkets, food is packed at the farm, shipped, warehoused, shipped again, then unpacked at the store and stocked by store staff.

Alsberg also suggested that getting a CSA share from one of our outstanding local farms is a good way to get the freshest seasonal produce, support farms and reduce handling issues. (Go to the Portland Area CSA Coalition for a list of local farms and what they offer to subscribers.)

And what is that seasonal produce, right here, right now?

Alsberg said we're almost at the end of the season for raab, rabe or rapini or, if you're botanically inclined, "the inflorescence of plants" (above right). Personally some of my favorite spring greens, for a short time you should still be able to find the sprouts of bok choy, brussels sprouts, cabbage, kale, kale sprouts, mizuna, red choy, spigarello, tatsoi and turnips, among others.

All of the alliums and wild onions, as well as green garlic, spring onions and the Spanish type called calçots (left)—meant to be grilled and served with a romesco-like sauce called salbitxada—are beginning their season. You'll also find local fiddleheads from Southern Oregon available, along with ramps, which don't appreciate our Pacific Northwest maritime climate, imported from the part of the country that Oregonians call "Back East" (basically anywhere east of the Rockies).

Heads of local cabbage are rolling in, too, as well as a regrowth of winter greens like chard, mizuna (below right), tatsoi and winter arugula. There are root vegetables kicking around, including shallots, storage onions, potatoes and leeks, but Alsberg said that with the warm spring weather we've been having, early spring roots like radishes and spring turnips are beginning to appear, along with fresh herbs like parsley, cilantro, sorrel, chervil, mint and chives. (Looking at my garden, tarragon and lovage won't be far behind.) And don't forget chive flowers—I'm excited to make a bigger batch of stunningly pink chive vinegar!

And for nutrient-dense greens, you can't do better than hearty spring greens like arugula, dandelion greens, spinach and early lettuces so fresh they practically vibrate.

Oh, you want to know when strawberries will arrive?

Alsberg says that though the season is running three or four weeks ahead of last year, you'll need to hold your horses until mid-April when Albions will begin appearing. Incidentally, Alsberg assures us that strawberries will be abundant by Mother's Day this year.

Read Oregon Farmers' Markets Innovate to Provide Food, Support Local Farms.

Nothing's better on a crisp, blustery fall day than something cheesy, melty and creamy. Grilled cheese sandwiches with a steaming bowl of cream of tomato soup. A multi-layered lasagne infused with sauce, mushrooms and meat, its edges crusted with caramelized cheese. An eggplant parmesan, the meltingly tender purple-rimmed slices stacked in their casserole as carefully as a fieldstone wall, held together by roasted tomatoes and parmesan.

My go-to recipe for eggplant parmesan was one from "The Cooking of Italy," part of the Time-Life "Foods of the World" series that my mother had subscribed to when I was a child. It calls for salting the sliced eggplant to draw out moisture, then frying the slices in olive oil. It says to somehow limit the amount of oil, a task I've found impossible since the slices soak up oil like a shaggy dog in the rain. Plus it takes way too long to do, at least for this impatient cook.

That was when I started searching online and found a recipe by Food52's Nancy Jo that called for roasting the slices in the oven, which made much more sense since I could cook all of them at once. (Thanks, Nancy!)

The Time-Life recipe is extremely simple—other than its time-consuming eggplant prep—only calling for five ingredients: the eggplant, salt, flour, tomato sauce and cheese. I dispensed with the tomato sauce recipe it uses, since at the time it was published, cooks like my mother would have used little cans of not-very-flavorful industrial tomatoes that required some "doctoring" (another common phrase back in the day). I had my roasted Astiana tomatoes that require no zhooshing other than a few slices of garlic.

I had picked up some aged provolone to accompany the Parmegiano Reggiano and Pecorino Romano we always have on hand, so those were mixed and layered with the roasted slices and sauce. The result was a bubbling, rich, gooey, hearty casserole that I think my mom would have approved of.

Eggplant Parmesan

3 lbs. eggplant
6 oz. Parmigiano Reggiano, Pecorino Romano and/or aged Provolone, grated*
1 qt. roasted tomatoes
3 garlic cloves
Flour
Salt

Preheat oven to 450°.

Slice eggplants lengthwise into 1/4" slices. Salt both sides and place in single layer on paper towels to drain, at least 30 min. Pat dry and dredge in flour, knocking off extra flour that may be clinging to the slices. Line baking sheet(s) with parchment and lay the eggplant slices on the sheet in a single layer, lightly drizzling them with olive oil. Bake eggplant slices for 15 min., then flip slices over and bake another 15 min. Remove from oven and reduce oven heat to 400°.

While eggplant bakes, slice garlic cloves thinly. Heat olive oil in small skillet over medium heat. When the oil shimmers, add garlic slices and heat briefly, then add roasted tomatoes. When sauce just begins to boil, reduce heat and simmer.

Oil casserole or baking dish. Add a thin layer of tomato sauce in the bottom of the dish. Place a single layer of eggplant slices on it, then a thin scattering of grated cheese, then another layer of sauce. Repeat until all the eggplant is used, then top with a final layer of sauce and cheese.

Bake for 30 min. at 400° until bubbling.

* Can be a mix of any of these cheeses, though I used roughly half provolone, half Romano/Parmesan. Also (note to self) a smoked, aged provolone might be, as they say in Italian, perfetto!

Like many farmers I've talked with in the last couple of weeks, Josh Alsberg of Rubinette Produce seemed shell-shocked at how quickly summer has left the scene. "It fell off the cliff real fast," he said, recalling how our usual leisurely stroll from summer into fall seemed more like a bad writer's solution to tying up the loose ends of a messy script.

A high mountain pass, a hairpin curve, screeching brakes and a looping, slow-motion tumble into the canyon. (Like one person's summary of the voluminous Anna Karenina: "Anna. Train. Squish.")

It's certainly not all doom and gloom, though. Alsberg emphasized that farmers' market shoppers will find that some peppers are still available, as are some local table grapes that weren't mush-ified by the cold rains, but you'd best catch them now or say sayonara until next year.

What you will discover at farmers' markets are a panoply of apples and pears from local orchards, along with fresh ciders by the gallon. And, on October 19th at Providore Fine Foods, Alsberg is hosting a tasting of more than two dozen varieties of heritage, heirloom and hard-to-find apples—specially priced for the event—as well as local ciders and a variety of apple-y treats from Tim Healea at Little T Baker. Another reason to go? Five percent of the day's sales will go to benefit the Sauvie Island Center, which provides local children with unique experiences that helps them make the connection between the food they eat, farming and the land.

Look for squash to come on strong—Alsberg hates the term "winter squash," preferring instead the term "hard squash" to differentiate it from the softer-textured summer squash like zucchini, costata romanesco, crookneck and pattypan. He rattles off delicata, acorn and butternut as the more common exemplars of the hard squashes, but gets a gleam in his eye when he talks about his fondness for more unusual (and usually better-flavored) varieties like Black Futsu, Tetsukabuto, Gill's Golden Pippin and Robin's Koginut, an organic variety developed by rock star vegetable breeder Michael Mazourek of Cornell University.

If you're looking for the best flavor, it's always better to know your local grower, Alsberg believes. "When it's industrially grown the flavor goes out the window," he said. Big growers are looking for yield and an ability to sustain less-than-ideal shipping conditions; flavor is way down the list of their priorities, he says.

Chicories are also going to be abundant, and you'll find local farms offering not just radicchio, escarole and frisée on farmers' market tables, but pale green-speckled-with-red heads of Castelfranco, the long green romaine-like Sugarloaf (known as Pan di Zucchero in Italy) and the pink-to-deep-rose Rosalba. Tardivo is another variety that's gaining popularity, with its long, thin, arching leaves and thick white ribs. (Alsberg claims to have created the hashtag #ChicoryIsTheNewKale, and who am I to argue?)

Local mushrooms are going strong, plentiful enough that you can look for good pricing on chanterelles in the coming weeks. Persimmons are also looking plentiful, and you might begin to find pawpaws from a couple local farms. Pawpaws, also called the Indiana banana, are the largest edible fruit native to North America with a flavor that tastes like a cross between a mango and a banana, and breeders have been adapting them to the Northwest's maritime climate.

When I exclaimed at the bunches of purple sprouting broccoli that I saw on his shelves, Alsberg launched into the glories of brassicas, saying that they're just beginning their season and should be abundant for the next few weeks. The bottom line is, don't mourn the passing of summer, because there's plenty to be excited about in the chilly days to come.

Providore Fine Foods, which includes purveyors Rubinette Produce, Pastaworks, Flying Fish, The Meat Monger, Little T American Baker and Hilary Horvath Flowers, is a sponsor of Good Stuff NW.

It's high season in Oregon for berries, folks, and while I don't have an argument with pies, crisps or cobblers—drop one off any time, really!—in my family's opinion there's no higher or better use for fresh berries than finishing a summer's feast with fresh berry shortcakes.

The buttery, lightly sweet shortcakes, which can also do double duty as breakfast scones, come together quickly in a food processor. Shower them with a scattering of lightly sugared berries and a plop of whipped cream (or ice cream, depending on your druthers) to make these ephemeral seasonal delights shine.

Whether you've got raspberries, loganberries, blackberries, tayberries, strawberries, boysenberries, blueberries or—I know I'm forgetting some—a mixture of two or more, save a couple of pints out of your next flat of berries to make this startlingly simple and stunningly delicious classic.

Berry Shortcake

For the shortcakes:
2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
8 Tbsp. (1 stick) frozen butter or margarine, cut up
1/4 c. sugar
2/3 c. whole milk

For the berries:
2 pints berries
1/4 c. sugar (adjust according to sweetness of berries)
Whipped cream or ice cream

Preheat oven to 425°.

Put flour, baking powder, salt and sugar in bowl of food processor. Pulse four or five times to combine. Add butter or margarine and pulse several times until the mixture resembles cornmeal. With processor running, add milk in a stream. Keep processor running until the dough comes together in a soft mass.

Remove dough from processor, place on floured surface and form into a soft ball shape. Divide dough ball in half and gently pat out each half with your hands into six-inch disks (they will be about 1/2"-5/8" thick). With a butcher knife, slice each disk into six triangle-shaped wedges. On a sheet pan lined with parchment paper, place wedges slightly apart for crispier sides, touching for soft sides. I usually separate them by 1/8" and they puff up into wedges that break apart easily. Bake about 12 minutes or until tops are medium brown. Remove to racks to cool.

While the shortcakes are baking, put the berries into a large mixing bowl and add sugar. Using a spatula, gently fold the sugar into the berries. Allow to macerate for at least an hour (you can also place berries in the refrigerator until assembling). Using one wedge per serving, slice wedges in half lengthwise and place on individual serving plates or bowls. Scatter berries over the top and drizzle with juice that collects in the bottom of bowl. Top with whipped cream or ice cream as desired.