Homemade sauerkraut is one of the simplest and most rewarding ferments you can make. With just cabbage, salt, and a bit of time, you’ll create a crisp, tangy, and probiotic-rich condiment that’s as delicious as it is nourishing. Fermentation enhances both the flavor and nutritional value, making sauerkraut a staple in traditional diets around the...Read More
“We’ve decided to give our kraut recipe to the Universe (and to you), so if you’re seriously addicted to it like we are, you can make it at home. Some batches might be crunchier than others which is just fine — it’s still delicious. And if you do encounter a soft batch now and again,...Read More
There is something unmistakably autumnal about persimmons. Their glowing orange color begins appearing at farmers markets just as the days grow shorter, bringing a welcome brightness to the late-fall table. But persimmons can also be a little mysterious. Should they be crisp or soft? Why can one be eaten like an apple while another needs...Read More
OCTOBER PRODUCE AT THE MARKET Apples, Blackberries, Blueberries, Brussels Sprouts, Chestnuts, Dried Apricots, Eggplant, Figs, Grapes, Grapefruit, Jujube (Raw Dates), Little Gem Lettuce, Melons, Microgreens, Okra, Oranges, Passionfruit, Pears, Persimmons, Plums, Pomegranates, Pumpkins, Quince, Tomatoes, Winter Squash Pomegranates Few fruits announce autumn quite as dramatically as the pomegranate. Beneath its burnished red skin are hundreds...Read More
As the days grow shorter and the evenings turn cooler, few pantry staples feel more useful than a bag of dried beans. Inexpensive, nourishing, and endlessly versatile, beans are the starting point for some of fall’s most satisfying meals—from steaming bowls of soup and chili to rustic braises, warm salads, creamy purées, and simple pots...Read More
This savory-sweet pomegranate chicken is an easy fall dinner with enough polish for company. The glaze combines pomegranate juice, pomegranate molasses, honey, garlic, and rosemary, creating a glossy sauce that is tart, gently sweet, and deeply flavorful. Serve it with roasted squash, mashed potatoes, farro, or a simple green salad for a beautiful seasonal meal....Read More
Creamy, salty feta is whipped until smooth and airy, then topped with jewel-like pomegranate arils, toasted pistachios, a drizzle of honey, and a little olive oil. It is simple to make, beautiful on the table, and just the thing for fall gatherings and holiday entertaining. Serve it with warm pita, toasted baguette slices, seeded crackers,...Read More
Bright, tangy, and deeply fruity, this pomegranate vinaigrette is one of those dressings that can make a simple salad feel special. The secret is reducing the pomegranate juice first, concentrating its natural sweet-tart flavor before whisking it with pomegranate molasses, Dijon mustard, shallot, honey, and good olive oil. It is especially lovely in fall and...Read More
This lovely old-fashioned pie comes from the late Elsie Rossi of B&R Farms in Hollister, California, where the Rossi family has grown and dried prized Blenheim apricots for generations. Elsie was also a longtime vendor at the Monterey Bay Certified Farmers Markets, where generations of market customers came to know her and the exceptional fruit...Read More
When the weather begins to cool, there are certain vegetables that simply seem to belong in the fall kitchen — and cabbage is one of the best. Sturdy, economical, and wonderfully versatile, cabbage is the kind of ingredient worth keeping on hand all season long. A fresh head will wait patiently in the refrigerator until...Read More
