i--now you've really opened up my eyes to something." >> in rio vista, charlotte fadipe, "californiacountry tv." >> so today on "food 101", we're going to be talking about mushrooms. here to help us out is greg corrigan, senior director of produce and floral here at raley's. greg, good to see you again. >> hey there. >> so when i wk up to this display, i have idea what makes a good mushroom or a bad mushroom. so how do i pick a good one? >> well, the mushroom guys would argue that they're all good. but there are some differences, and you do want to look for mushros that are nice and white, and fresh, and not a lot of decay. >> ok. >> so you definitely want to stay away from the ones that are turning brown and looking dehydrated. they actuay have some of these new cool packages that are easy anconvenient for the consumer to close. so easy to put in the fridge, store--always want tore them nice and cold in the fridge right away, don't keep them out. um, but se great varietieto choose from. >> so these guys--so i walk up to this--and they do all look good, i will give you credit. they a

." >> in rio vista, charlotte fadipe, "california country tv." >> hi. my name's mike fagnoni, and we're at hawks restaurant in granite bay. we are making an apple and endive salad with chef's blue cheese, a champagne vinaigrette. get started. we have a, uh, fuji apple from, uh, gold bug farm, placerville. we're gonna just--ooh. just slice that. nice and thin. we have some belgian endive. wanna just make sure to cut 'em in half and cut the core out. we're gonna slice across. do, uh, one more half. it's about an endive and a half per salad. now we have a fennel bulb. we're gonna cut just across, very thin. important to cut the fennel really thin. then we're gonna go to our bowl, put everything in. now we're gonna add some shallot, fine herbs. it's a, uh, herb blend that we use here quite a bit. it's tarragon, chervil, parsley, and chive. this is, uh, chef's blue cheese. it's aged in the sierra nevada, real nice blue cheese. champagne vinaigrette. just drizzle a little in there. then we'll season it with some fresh black pepper, little kosher salt, and jus

in sacramento, charlotte fadipe, "california country tv." >> from san diego to watsonville and dozens of places in between, the golden state is the undisputed king of this little berry that packs a huge combination of having great taste, beauty, and nutrition. did you know that california is the only state to produce strawberries all year round? which is exactly why farmers are coming up with brand-new ideas on how to use one of our favorite fruits. drive past the strawberry fields in santa maria this time of the year, and you'll be treated to the fragrance and color of fruit fit for a king. a naturally cool climate mixed with the balmy pacific winds insulate this area from getting too hot or too cold, making california one of the absolute best places in the entire world to grow strawberries--not that you have to tell daren gee that. >> how much do you need? what do you need, a boor two boxes? >> i'm just going to get a flat, at least, a flat, so. >> a flat? >> $5,000. but for you-- [laughs] >> we'll reduce the price. >> a good deal, huh? [latghs] >> daren is founder of daren's berrie