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
Artichokes are ubiquitous on the Central California coast. Artichokes love the mild, foggy climate. Fields of artichokes in various stages of maturing flank both sides of Highway One on the way to Monterey. Castroville is the official artichoke capital and hosts the annual Castroville Artichoke Food & Wine Festival. While artichokes are available year-round, the...Read More
INGREDIENTS: 1 pound of cooked pumpkin (or other winter squash) 2 eggs 6 tablespoons grated Parmigiano-Reggiano or similar cheese Freshly grated nutmeg to taste Salt and freshly ground pepper to taste 6-8 Amaretti cookies, finely crushed* 1 package wonton wrappers One egg, beaten Butter (approximately 4 tablespoons) 8-10 fresh sage leaves *These are the little...Read More
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
Just like it says. Easy. Part of the key to “easy” is selecting longer, narrower eggplants such as Japanese, Chinese, or the longer Italian eggplants. These cut into shapes that lend themselves to skewering readily and have tender skins. Using orange juice, lemon juice, or wine to marinate adds big flavor, and if you use...Read More
This salad started as a Southwest succotash side dish I had planned to sauté, but I kept snacking on it raw and finally just added a salad dressing. It has evolved over time based on what is at the farmers’ markets. The New World moniker of the salad refers to the “three sisters” — corn,...Read More
Bursting with fresh and peppery notes, this arugula pesto offers a unique twist on the classic Italian condiment that will add a zesty touch to your dishes. INGREDIENTS: 1 bunch arugula 1/2 bunch of flat-leaf parsley (about 40 stems) 1 large or 2 medium cloves of garlic, germ removed 1 tablespoon lemon juice Salt and...Read More
What you will need: Peppers (however many you are roasting)Some olive or grapeseed oilA heat source such as a grill, broiler, open burner, or propane torchA large heat resistant bowl (one large enough to contain your peppers), or a sturdy paper sackA lid for the above bowl or plastic wrap to coverRead More
Chef Andrew Cohen suggests using a non-stick skillet for this recipe. “I’m focusing more and more on healthier preparations of my favorite foods. A good ceramic skillet is a good investment for using less fat.” INGREDIENTS: 1 lb. bag ready-to-use spinach from Spade & Plow Organics 1/2 teaspoon olive oil 2 spears green garlic, white...Read More
To learn how to use and combine the flavors of herbs, you must become familiar with them. And the best way to do this? Use your nose. Smell them individually and in combination. Take a pinch of one and smell it. Then add a pinch of another and smell it. Add something else and smell...Read More
