I’ve been waiting all season to get my hands on a whole Brussels sprout stalk so I could roast the entire thing at once.

Have you ever tried doing this? I am telling you the truth: It’s so easy and the presentation is out-of-this-world.

But wait… you say you HATE Brussels sprouts? That’s because you’ve never had them prepared like this: crisp, caramelized and free of that nasty sulfur taste.

Brussels sprouts on the stalk are available right now (obviously).

Here’s what to look for: tightly closed sprouts that are bright green in color on a solid, heavy stalk. The stalk shouldn’t feel rubbery. For more tips on how to select beautiful, loose Brussels sprouts, click here.

I Instagramed a picture of a stalk before I roasted it and I was surprised at how many people said they’ve seen whole stalks in the super markets, but just kept on walking by because, as one reader asked, “How could I make them taste good?”

Well, here’s a recipe to show you how…

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Not up for roasting a whole stalk? Try this recipe: Hot Bacon Salad (made with Brussels Sprouts… yum!).

I don’t know how I’ve been so lucky, but the blackberries in my farmers market and grocery store have been HUGE. Sweet. Juicy. GIGANTIC.

A farmer explained to me that the unseasonably cool temperatures allowed the berries to stay on the vine longer, giving them more time to grow and get sweeter and plumper from the sun (when it chose to shine).

I swear to goodness, I found one berry that was almost as big as my thumb. I probably should have taken a picture, but… well, I ate it. But look at the blackberries in my muffins… ginormous, right? These aren’t mini-muffins either… they’re normal size!

Blackberries are really high in fiber (all those little seeds, you know), but low in calories. A one-cup serving is only 60-calories! They are also full of Vitamin C.

Look for blackberries that are firm, plump and glossy. Blackberries that have a deep, dark color tend to be riper and sweeter. Wash them just before you eat them, otherwise they’ll get moldy. I know this won’t be a problem, but eat your berries within a day or two.

Oh, and even though the weather blessed us with a slightly longer blackberry season, that time is almost up… so make sure you get some this weekend!

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Like this recipe? You’ll love Unbelievably Moist Mini-Pumpkin Muffins

Celia asks: In one of your recipes you said that if I’m going to use canned tomatoes, I should buy Italian San Marzano tomatoes. What’s so special about them?

In my recipe for Easy Homemade Tomato Sauce, I suggested that you buy canned Italian San Marzano tomatoes because they deliver a tangy, bright flavor… far superior to many other canned tomatoes. But what are San Marzano tomatoes?

San Marzano tomatoes are basically plum tomatoes with a lush, elegant flesh; they are grown in Italy’s southern Sarno River Valley. The tomatoes stay on the vine longer than many other varieties, which gives them a sweeter, less acidic taste.

They also have thinner skins with fewer seeds, so you have a firm, but supple bite, even after cooking them for a long time, like in my Homemade Tomato Sauce.

If you want to make sure the canned tomatoes you are buying are REAL San Marzanos, look for the Italian D.O.P. (or Denominazione di Origine Protetta) designation on the can. This means that the Italian tomato famers followed specific government agricultural rules. You can (sort of) equate these rules to the USDA regulations regarding products that can and cannot use the USDA Organic Seal.

Italian San Marzano tomatoes do have their detractors, so you’ll need to conduct your own taste test. If you can’t find real Italian San Marzano tomatoes, try whole Muir Glen Organic Tomatoes.

Have you ever seen one of those spa ads showing some lucky person relaxing with cucumbers on their eyes? Ever wonder: “Why cucumbers?”

Well, here’s the answer…

Cucumbers are 95% water so they have a hydrating effect. They help get rid of the bags and puffiness beneath and around the eyes and flush out toxins.

Cukes contain vitamin A, vitamin B and vitamin C, which strengthen the immune system. They add bulk and fiber to whatever you’re eating, so you fill up, but don’t pile up the calories. When I’m cooking, I keep cucumber sticks nearby to snack on (especially if I’m preparing a dessert recipe).

Cucumbers are available all year. But they’re in season now, so if you buy locally grown produce, the cucumbers you’ll find in the market will be crisp and amazingly refreshing.

Lemon Cucumber

If you’re lucky enough to visit a farmers’ market, you’ll probably see a lot of heirloom varieties. You need to try these cucumbers. This is what a cucumber tasted like “back in the day.” These are real cucumbers. FoodNobs (food+snobs) would say these cucumbers are “honest,” but I don’t know if cucumbers can be “dishonest.”

In the farmers’ market, you might come across yellow cucumbers. Cucumbers that are yellow are usually a bad thing… unless you’ve stumbled upon a lemon cucumber. These cukes are about the size and color of a lemon (no… really?), the skin is thin and the flesh is juicy and bright green with large seeds. They can be eaten just like any other cucumber.

Most cucumbers that we find in supermarkets have been coated in an edible FDA-approved wax to protect the skin and prolong the vegetable’s life. You’ll know the cucumber has been waxed if you run your thumbnail lightly down the side and you see a bit of waxy residue. You can eat the cucumber with the peel on, but scrub it first!

Hothouse-grown English cucumbers are long and skinny, and they usually come wrapped in plastic because they have not been treated with wax. No need to peel or remove the seeds with these cukes!

I’ve pulled together 5 tips for picking perfect cucumbers, to help you pick the best of the season!

Here are a few other creative cucumber recipe ideas:

• Makes cucumber ribbons by peeling a whole cucumber, then peeling the flesh lengthwise off the cucumber.
• Peel and cut a cucumber lengthwise. Remove seeds and fill each half with flavored cream cheese. Put the halves back together, chill, and slice into rounds.
• Peel a cucumber then cut into ½-inch pieces. “Dry” on a paper towel for 10-mintes and then use a “chip” for hummus or guacamole.