Fresh vegetables are awesome. When they're in season and you get them within a few hours of being picked or harvested, you experience such flavors that are never matched by frozen or canned. I'm not saying frozen or canned vegetables are bad - they usually just require some added seasoning. Fresh vegetables, however, taste great with very little seasoning.
Epicurious has this amazingly awesome (hrm...I wonder how many times I can use the word awesome in one post?) map that will you let you know what fresh fruits and vegetables are available in your area during each month. I highly recommend checking it out.
If you want something you can print out and put up on the fridge to remind you what's in season, Field to Plate has resources for each state and region. Some of the guides are very useful and others...well, some are not.
Remember, using fresh vegetables are a great way to make half your plate fruits and vegetables.
National Fudge DayFudge comes in such a variety of flavors - chocolate, peanut butter, caramel.... The list is pretty much endless, as new flavor combinations are being created every day.
Traditional fudge recipes are milk, sugar, butter, and a flavoring. If you're using marshmallow cream or condensed milk.... well, I call that Cheater's Fudge. Having had traditional fudge recipes not set, I don't really fault anyone for using Cheater's Fudge recipes. I've done it, too. I just keep in mind that it's not real fudge. Real, traditional fudge is a bit of a diva and requires everything to go perfectly. If you don't heat it enough, if you try making fudge on a rainy day, if you forget to make sure there's no one last sugar crystal clinging to the spoon or to the side of the pot...well, your fudge probably won't set.
Interested in some traditional fudge recipes? Check out Old Tyme Fudge. There's some great tips at that website, in addition to the recipes.
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