Dried beans are a cornerstone of every well-stocked pantry. Nutritious, inexpensive, and incredibly versatile, they can be transformed into soups, stews, salads, dips, and side dishes. While cooking with dry beans requires a little planning, the results are far superior to canned beans in both taste and texture. Here are some essential tips and techniques...Read More

Jujubes (pronounced joo-joob) may not be the most familiar fruit at the farmers market, but these small stone fruits have been treasured in Asia for thousands of years. Sometimes called “red dates” or “Chinese dates,” jujubes are prized for their versatility and rich nutritional value. Fresh jujubes are an excellent source of vitamin C and...Read More

It wouldn’t be fall without the arrival of winter squash! With their vibrant colors, varied shapes, and naturally sweet, earthy flavors, winter squash varieties are a hallmark of the autumn harvest on the Central Coast. From creamy butternut to nutty kabocha, hearty acorn to richly flavored delicata, local farmers bring a wide array of squash...Read More

I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry is made from a simple crust, a layer of fruit, and edges folded roughly around the filling. As a classically trained pastry chef, it didn’t initially appeal to me. I’m convinced most pastry chefs (and chocolatiers,...Read More

Whether you call it “stock” or the trendier term “bone broth,” healthy and flavorful soups begin with a nutrient and mineral-rich base. Bone-based stocks provide calcium, magnesium, silicon, sulfur, phosphorus, and other trace minerals. You can make stock with leftover bones from dinner or purchase bony parts of chicken, turkey, beef, or even fish. Cool...Read More

Okra, scientifically known as Abelmoschus esculentus, is a remarkable vegetable celebrated for its unique flavor, nutritional value, and endless culinary possibilities. Often called “lady’s finger” for its slender shape and tender texture, okra has been a staple in cuisines around the world for centuries. These vibrant green pods, usually between three and seven inches long,...Read More

If you’ve wandered through our farmers markets and spotted little papery lanterns piled in baskets, you may have stumbled upon one of California’s most delightful late-summer gems: husk cherries, also known as ground cherries. Though not widely known, these small fruits are worth seeking out for their unique flavor, versatility in the kitchen, and charming...Read More

German Sweet and Sour Cabbage, or Apfelrotkohl, is a beloved side dish that captures the essence of hearty German cooking. Its vibrant red hue, tender texture, and perfect balance of tangy vinegar, sweet apples, and warm spices make it a standout on any table. Traditionally served during fall and winter, this dish is especially popular...Read More

California, long celebrated for its rich agricultural diversity, is quietly becoming a notable player in the peanut industry. While the state is better known for crops like almonds and pistachios, peanuts have found a thriving niche—especially in the Central Valley, where warm days, cool nights, and well-drained soils create ideal growing conditions. Among the varieties...Read More

If you’ve ever wandered through a farmers market in late fall or winter, chances are you’ve spotted the kabocha squash — sometimes called the “Japanese pumpkin.” With its squat, round shape, deep green skin, and sunshine-bright flesh, this little powerhouse has a way of catching the eye. But it’s not just beautiful — it’s one...Read More