Sourdough may be in the spotlight these days, but don’t be fooled — it’s no passing trend. This rustic, tangy loaf is one of the oldest bread traditions in the world. Long before store-bought yeast existed, bakers relied on “starters” made with wild yeast and friendly bacteria in the air and grain to leaven their...Read More

It’s officially fig season — and we couldn’t be happier. This salad combines the sweetness of fresh figs, the creamy richness of Gorgonzola, and the peppery kick of arugula, resulting in a stunning dish that will elevate any light lunch or summer gathering. With its easy preparation and make-ahead potential, it’s an ideal choice for...Read More

California Mission figs are a unique and highly prized variety of figs that are renowned for their rich flavor and succulent texture. These figs are grown primarily in our sunny state of California, where the climate and soil conditions provide an ideal environment for their cultivation. Here are some interesting facts: Figs are members of...Read More

Gazpacho is the perfect way to celebrate late summer’s bounty of ripe, dry-farmed tomatoes, colorful peppers, cucumbers, and fresh herbs found in abundance at farmers’ markets. Originally from Spain’s Andalusia region, gazpacho was once a humble field soup, made by farm workers using what was on hand, a little olive oil, and no cooking at...Read More

Bright and tangy with a touch of sweetness, these rhubarb bars are the perfect way to showcase spring’s favorite stalk. With a buttery lemon-scented crust and a light, meringue-like topping, they’re as pretty as they are delicious—and simple enough for any weeknight treat. INGREDIENTS: Crust 1 1/2 cups all-purpose 3/4 cup confectioners’ sugar 1/4 teaspoon...Read More

Sweet, tangy, and slightly savory, this fig balsamic jam balances the lush sweetness of ripe figs with the gentle acidity of balsamic vinegar. A pinch of salt enhances the flavors, making this preserve a versatile condiment for both savory and sweet pairings. Enjoy it in many ways: On a charcuterie board with cheeses, nuts, crackers,...Read More

Late summer brings an avalanche of ripe, juicy tomatoes at the farmers market and in backyard gardens — so many, in fact, that even the most enthusiastic salad and sauce maker might be looking for new ways to use them up. Enter tomato jam: a quirky, old-fashioned preserve that’s been around for generations. (It likely...Read More

The farmers market stalls are brimming with peppers, and each week the variety expands. Shoppers are greeted with baskets overflowing in shades of green, red, yellow, orange, and even deep purple. From sweet bell peppers to spicy chilies, this is peak pepper season—and the perfect time to bring home something new to try. Peppers are...Read More

As Fall approaches, farmers markets and gardens are overflowing with the bounty of summer harvests — especially sweet, vine-ripened tomatoes! On the coast, our evenings are growing cooler, making soup a welcome addition to the dinner table. There’s something about a warm bowl of tomato soup that just feels like home, especially when it’s made...Read More

Homemade almond milk is fresh, creamy, and free of unnecessary additives. It’s surprisingly easy to make with just a handful of ingredients, and the flavor is so much better than most store-bought versions. Once you’ve made a batch, you can customize it with sweeteners, flavorings, or spices to suit your taste. INGREDIENTS: 1 1/2 cups...Read More