Crisp, slightly sweet, savory with rosemary, and packed with fruit, nuts, and seeds, these twice-baked crackers are the kind of thing that instantly makes a cheese board feel special. They’re elegant enough for entertaining, but surprisingly simple to make at home — and far less expensive than the gourmet versions sold in specialty markets. The...Read More

Just when apples, pears, winter squash, and pumpkins begin taking over the farmers market, there’s one last taste of summer tucked among the fall produce: fresh California-grown blackberries. Along the Central Coast, our mild climate allows local growers to stretch blackberry season well beyond the height of summer. Some varieties naturally ripen later, while newer...Read More

If you’ve ever walked past a basket of fresh guavas at the farmers market and wondered exactly what to do with them, you’re not alone. Their heady, tropical fragrance may be familiar, but fresh guavas are still something of a mystery to many home cooks. That’s a good reason to take some home. Fresh guavas...Read More

There is apple pie—and then there is Southern apple pie. This wonderfully indulgent version begins with butter and brown sugar melted right in a cast-iron skillet, creating a rich caramel-like layer beneath the bottom crust. A generous mound of cinnamon-scented apples goes in next, followed by a second crust brushed with egg white and sprinkled...Read More

Fresh chestnuts are one of fall’s fleeting pleasures—and they’ve arrived at the farmers market. Find locally grown chestnuts now at Minazzoli Farms, but don’t wait too long. Their season is short! There is something wonderfully old-fashioned about a basket of glossy brown chestnuts. Long before they became immortalized in holiday songs, chestnuts were an important...Read More

There is something especially satisfying about taking a simple ingredient from the farmers’ market and transforming it into a pantry staple you normally reach for at the grocery store. Fresh peanuts from KT Farms give us just that opportunity. Homemade peanut butter is remarkably simple: peanuts, a little salt, and perhaps a touch of honey...Read More

Sweet, floral, earthy, sometimes almost spicy—honey is far more interesting than a spoonful stirred into tea. In the kitchen, honey is one of those wonderfully useful ingredients that can move easily from sweet to savory. A little honey can soften the sharp edge of vinegar in a vinaigrette, balance mustard or chile in a sauce,...Read More

Here on the Central Coast, the gardening season doesn’t necessarily end when summer does. Fall may be one of the best times to begin. We are extraordinarily fortunate to live in one of the most abundant agricultural regions in the country. Week after week, our local farmers bring us beautiful lettuces and greens, apples and...Read More

Finding peanuts at a California farmers market is a bit unexpected—which is exactly what makes the fresh peanuts from KT Farms such a treat. California agriculture seems capable of growing almost anything, but peanuts remain a relatively small specialty crop here rather than one of the state’s major commodities. They thrive in a long, warm...Read More

This elegant early fall salad is built around one of the season’s sweetest treasures: fresh figs. Warm lavender-roasted figs pair beautifully with peppery arugula, creamy Gorgonzola dolce, and toasted walnuts, while a bright shallot vinaigrette keeps the salad balanced and savory. Serve it as a first course, alongside roast chicken or pork, or with a...Read More