FOODWORTHY

JANUARY: blood oranges, grapefruit, guava, kiwi, kumquats, mandarins, oranges, pears, quinces, tamarind, and tangerines

FEBRUARY: avocados, blood oranges, grapefruit, oranges, pears, tamarind, and tangerines

MARCH: avocados, blood oranges, grapefruit, guava, oranges, and tamarind

APRIL: avocados, grapefruit, oranges, papayas, rhubarb, and tamarind

MAY: apricots, avocados, blueberries, cherries, mangoes, oranges, papayas, peaches, raspberries, rhubarb, and tamarind

JUNE: apricots, blackberries, blueberries, boysenberries, cherries, lychees, mangoes, melons, nectarines, passion fruit, peaches, papayas, raspberries, and strawberries

JULY: apricots, blackberries, blueberries, cherries, currents, lychees, mangoes, melons, nectarines, peaches, raspberries, and strawberries

AUGUST: blackberries, blueberries, cherries, currents, figs, gooseberries, huckleberries, lychees, mangoes, melons, nectarines, peaches, plums, raspberries, and strawberries

SEPTEMBER: apples, dates, figs, gooseberries, grapes, huckleberries, mangoes, melons, nectarines, peaches, pears, plums, raspberries, and strawberries

OCTOBER: apples, cranberries, dates, figs, gooseberries, grapes, kumquats, pears, persimmons, plums, pomegranates, quince, raspberries, and star fruits

NOVEMBER: apples, clementines, dates, grapefruit, grapes, kiwi, kumquats, mandarins, oranges, pears, persimmons, pomegranates, quince, star fruits, tamarind, and tangerines

DECEMBER: blood oranges, clementines, dates, grapefruit, guava, kiwi, kumquats, oranges, pears, persimmons, pomegranates, prickly pear, star fruits, tamarind, and tangerines

Thanksgiving stuffing in a cocktail bite

Ingredients

1 box of puff pastry sheets

1 & 1/2 cups onion, diced

1 TBL butter

1 & 1/2 cups celery, diced

1 TBL olive oil

2 eggs

2 TBL (heaping) fresh thyme

1/2 cup heavy cream

1 cup Gruyere

1/4 tsp salt

1/4 tsp pepper

1. Preheat oven to 375.
2. Lightly toss celery with olive oil, salt and pepper.  Roast for 30 min.
3. Melt butter over medium high heat and cook onions until browned, about 10 minutes, salting lightly.  Set aside.
4. Once the celery is finished, reduce heat to 325.
5. Whisk together the cream, eggs, salt and pepper.
6. Using a non-stick mini muffin pan as a guide, cut out enough rounds from the dough to make 36, and place in the pan.
7. Into each shell, place about 1/4 tsp onion, 1/4 tsp celery, 1/2 tsp cheese, a few leaves of thyme, and top with egg mixture.
8. Bake for 45 minutes.