This amazing fruit with the beautiful emerald interior grows locally here in the Emerald City and is harvested in the fall.

These salad meals are refreshing, healthy, and low in sodium.

Here are a few tips and recipes to help you stay cool while avoiding dangerous salt.

Farmers markets are everywhere – with about 30 in King County and more than 100 in Washington state.

Easy-to-grow chives are a great onion substitute. Their flavor and color really shine when you add them to dishes that don’t cook long.

The convenience of buying butternut squash that is already peeled and cubed eliminates a semi-daunting task of chopping it up on your own.

Like a giant green onion, leeks somehow manage to make it through most winters. You can pull the fleshy, thick stems out of the ground until it’s freezing outside.

More than half the apples eaten in America come from Washington state.

One persimmon contains half your daily vitamin A and a fourth of your daily vitamin C needs. Persimmons are a great source of fiber and are high in all kinds of trace minerals, antioxidants and phytonutrients.

Whether you pick it from your garden in the summer or get it at the store in the fall and winter, spinach is nice to use fresh in salads and smoothies, and cooked in egg dishes, stir fries, pasta dishes or even sweet or savory spinach pies.

Slow cooking is a great way to develops the flavor of beans for your fall meals.

Green tomatoes? Yes, they're delicious too.

Many Americans consume more than 25 percent of their recommended daily calories in juice, soda pop, flavored coffees and energy drinks.

There is nothing as sweet as peas right off the vine. Not only are peas delicious, they are a good source of vitamins A, K and C, folate and are a great protein source.

This versatile plant can be served as a sauce or in pies and crisps. It's now at the peak of the season.