Walnut oil and raw walnuts are available at Manzanita Manor Organics at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: 1 tablespoon sherry vinegar 3 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 1/2 pound chicory 1/2 cup toasted walnuts, coarsely chopped 1/4 cup shaved Spanish Manchego cheese METHOD: In...Read More

In Italian, agro means sour and dolce means sweet — hence, sweet and sour cipollini onions. This very popular, tangy condiment is often served as a first coarse with a rustic, flavorful cheese, or chopped into salads, and sometimes stuffed into chicken before roasting. Cipollini onions are available at the late fall, early winter farmers...Read More

This tangy relish makes a nice change to cranberry relish at Thanksgiving! Use it with cold turkey sandwiches, too. INGREDIENTS: 1 cup sugar2 tablespoons water1/2 cup minced white onion1/4 cup apple cider vinegar1 cup ground cherries, husked and washedFreshly ground pepper and salt to taste METHOD: Combine sugar and water in a medium saucepan. over...Read More

This is a very popular Mennonite pie recipe using ground cherries. Ground cherries are available in the early fall at Webb’s Farm Stand at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: Pie Filling 1 (9-inch) pie shell, unbaked 2 1/2 cups ground cherries 1/2 cup packed brown sugar 1 tablespoon all-purpose flour 2 tablespoons...Read More

This healthy vegetarian dish is beautiful to serve and very delicious, especially on a cool fall or winter evening! Chickpeas can be added as a additional protein source. INGREDIENTS: Curry Sauce: 3/4 can coconut milk (reserve remaining 1/4 can) 3 cloves garlic 1 thumb-size piece galangal or fresh ginger, sliced 1 1/2 teaspoon ground coriander...Read More

Similar to a Thai curry, this dish has a good balance of curry and heat. If you enjoy a hotter, spicier curry, add more cayenne. Be sure to roast the butternut squash ahead of time. INGREDIENTS: 2 tablespoons olive oil 1 cup sliced onion 1 tablespoon minced ginger 1 tablespoon minced garlic 1 plum tomato,...Read More

Chef Owen Snyder (affectionately known as “Papa O” around here) recalls a childhood favorite — “On cold days, our mother would fry up these sandwiches for my brother and me. We never forgot them and on holidays when our families get together we fry up a batch. We still use white bread (I know…), but...Read More

This flavorful confit is delicious with grilled hamburgers, chicken or steaks, pork pâtés or as a condiment with cheeses. INGREDIENTS: 1 1/2 quarts chopped rhubarb1 1/2 quarts sliced onions1 pint balsamic vinegar1 tablespoon salt1 pound brown sugar1 teaspoon red pepper1 teaspoon EACH cinnamon, cloves and allspice METHOD: Place all incredients in large stockpot. Cook over...Read More

As the Texans say, “Hooo-dawgie!” This smokey-sweet-hot barbecue sauce is wonderful on ribs! The cherry season is short, so don’t put off making a batch of this sauce. Cherry pitters are available from Mountain Feed, and you’ll find sweet, ripe cherries at Jurevich Farms. INGREDIENTS: 4 lbs. pitted sweet ripe cherries1/2 to 1 (7 oz.)...Read More

This bright, zesty pesto is made with locally grown California pistachios instead of imported pinenuts from China – and it’s so much better! Serve spread on freshly made homemade crostini, or use to top grilled or roasted vegetables. Stir a few tablespoons of pesto into fresh pasta. It’s divine stirred into aioli and used as...Read More