A sure sign that November is here is the warm orange glow emanating from many stalls at the market. This deep red-orange luminescence comes from what is known throughout much of the world as kaki (a Japanese word, pronounced ‘kah-kee’), a fruit we know as persimmon. ‘Persimmon’ is a variant of an Algonquin name ‘pessamin’...Read More

Pumpkins in the US are widely recognized as the classic orange-skinned winter squash with orange flesh, often used for Halloween carving and pies. However, the term “pumpkin” encompasses a diverse array of squash varieties from around the world, boasting a range of shapes, colors, and sizes. While the typical pumpkins associated with autumn are orange...Read More

Roasting peppers brings out their natural sweetness and flavor, and makes them supple. Roast peppers over a direct flame on the stove or outside, or over coals on the grill, or in the oven under the broiler. What you will need: Peppers (however many you are roasting) Some olive oil or grapeseed oil A heat...Read More

When it comes to cooking pastured or grass-fed meats, remember that these meats are leaner than the usual grocery store grain-fed meats, so you need to cook them a little differently. Grilling For grilling steaks, keep the degree of doneness to medium at the most, although I recommend medium-rare. Use a lower heat and check...Read More

This is a dish that is great for dinner “emergencies,” like when you are too tired to shop, want something easy, and something really good. All the ingredients can come out of the pantry or are staples, and this dish comes together quickly. You can use fresh tomatoes if you wish (slightly over-ripe ones work...Read More

This is a quick and simple preparation that adds pizzazz to a vegetable that many see as pretty bland. Although marinating is something that is normally associated with meat, many vegetables benefit from marinating as well. Using salt here would result in flabby vegetables, so do not salt until just before grilling. INGREDIENTS: 1 1/2...Read More

This may seem like a highly improbable combination, but it works. The key to this salad is to keep it simple so that the contrasting flavors of the sweet berries, the earthy spinach, and the dressing interact clearly. Two dressings work here; one is a Balsamic vinaigrette with honey mustard, and the other is the...Read More

With the summer months fast approaching and the abundant seafood available at the farmers market, here’s a quick reference guide for selecting fish and how to cook it perfectly every time. This year, you’ll find fresh and frozen fish at H & H Fresh Fish Company (Aptos Farmers Market), La Marea by the Sea (Monterey...Read More

This is a subtle and velvety elegant soup, which is made without cream. To preserve its pretty green color, do not let this soup come to a boil. INGREDIENTS: 1 pound thick asparagus 1 medium brown onion 1 leek 1 stalk of celery 1 small carrot 1 large Yellow Finn or Yukon Gold potato 1...Read More

As Californians, we have so many things to be thankful for when it comes to fresh food. Avocados are certainly one of those things, and at our farmers market, we have several vendors supplying us with these sublime fruits. Given that California produces 95% of the avocados in the USA, this is not surprising. When...Read More