In Search of the Finer Things

Spring is On Its Way

2012-02-04T16:59:00.000-08:00

We are enjoying a very warm winter, not to mention dry. I was running around basking in the sun today and noticed that the plants I put in my backyard are starting to attract ladybugs - hooray! Ladybugs are, of course, the superheroes of the garden, devouring many of the unwanted bugs like aphids. I couldn't be more pleased. Other sights that pleased me:

Yay! Blue flowers coming up on this guy. It's going to be gorgeous when it's eventually covered in them!
My rhubarb is coming up! I love its beautiful red and green coloring.

My Meyer lemon seedling is blossoming! It may be a little small to support fruit this year, but I think this is a good sign that it is healthy and growing well in its pot on the patio!

"Do you remember the taste of strawberries?" Yes Samwise, I do, and I hope to be eating these soon!

Between Dreams and Reality

2012-01-30T11:03:00.000-08:00

I just came back from a stress-free weekend visiting family in Southern California. It was sunny and 75 degrees outside. I wore a skirt and sandals to the beach. There were strawberries in the farmer's market - both local and seasonal. Is it any wonder my entire being was screaming "No!" at the idea of coming back to the reality of work and several months before spring?

These whole wheat chocolate chip cookies helped ease me back into real life, without slapping me in the face too harshly. They are comforting enough to harken to that dreamy land of suspended reality, yet they have enough nutrients to fit into the real world where calories count and fiber is a necessary part of life.

They taste great, a little nutty from the whole grains, a little bitter, a little salty, and just enough sweetness to keep you reaching for one more. Chocolate Chip Cookies that are 100% whole grain? It's a perfect balance of escapism and what your body really needs. (Need pictures? Check out these.)

Whole-Wheat Chocolate Chip Cookies
Based on a recipe from Kim Boyce's Good to the Grain

3 cups whole wheat flour (I used whole wheat pastry flour)
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 sticks (8 oz.) unsalted butter, softened
1 cup lightly packed dark brown sugar
1 cup sugar
2 large eggs
1 tsp. vanilla extract
8 oz. bittersweet chocolate, roughly chopped into ¼- and ½-inch pieces, or bittersweet chips (I used Scharffen Berger bittersweet chocolate chunks - perfect!)

Position racks in the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment. (If you have no parchment, you can butter the sheets.)

Combine the flour, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.
Put the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes.

Scrape down the sides of the bowl with a spatula. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture to the bowl, and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. Add the chocolate, stirring in with a wooden spoon. Refrigerate the dough until cold, about 30 minutes.

Scoop mounds of dough about 3 tablespoons in size onto the baking sheets, leaving about 3 inches between each cookie. (I made smaller cookies; about 1 inch balls of dough.)

Bake the cookies for 16 to 20 minutes (check after 12 minutes). Transfer the cookies, still on parchment, to a rack to cool. Repeat with remaining dough.

Yield: about 20 big cookies or 36 smaller cookies

River Cottage Pita Bread

2012-01-23T14:20:00.000-08:00

Many things have converged lately to make me want to try my hand at pita bread.

At the moment, I'm reading "A Year in the Village of Eternity", a memoir by a British woman who lived for a year in a remote mountainous village in Italy. She learns the traditional, seasonal way of eating, which involves a lot of homegrown vegetables and olive oil. This diet, coupled with a lot of physical activity, leads to an extremely healthy population, and the village has a high percentage of centenarians and actively aging elders.

Also, I just finished the Hunger Games trilogy, and all that talk about "Peeta" made me crave some flatbread. And maybe some homemade hummus to go with it.

I am currently making my way through the wonderfully British "River Cottage" series, including the River Cottage Cookbook, Jam Book, and Bread Book. The books follow a certain English chap (Hugh Fearnley-Whittingstall) who buys a farm in the countryside and learns how to raise or make his own... well, everything! Now the farm is also a cooking school and hub of fair food activism.

I found this recipe in "The River Cottage Bread Book" (and made a few changes). Technically, it's called Turkish flatbread, but it sure looked like pita bread to me, so there you go. Whatever you call it, it was the best flat bread I have ever had, and this will not be the last time I make it.

Flat Bread
(Makes about 12)

4 c. bread flour
4 c. whole wheat flour
1 T. active dry yeast
4 tsp. sea salt
1 1/3 c. warm water
1 1/3 c. plan low-fat yogurt, warmed
2 T. good olive oil

To use a food mixer: fit the dough hook and add the flours, yeast, salt, water and yogurt to the mixer bowl. Mix on low speed until combined, then add the oil and leave to knead for about 10 minutes, until smooth and silky. Shape the dough into a round, then place in a clean oiled bowl. Leave to rise, covered with a plastic bag, in a warm place until doubled in size.

Deflate the dough, then if you have time, leave to rise a second, third, even a fourth time (this improves the dough but is by no means essential). Tear off pieces the size of small lemons. One at a time, shape into a round, then using plenty of flour, roll out to a 1/8" thickness and leave to rest for 5 minutes or so; this improves the finished bread dramatically.

Meanwhile, heat a large cast-iron skillet over the highest heat and set the oven to broil. When the pan is super-hot, lay the first bread in it. After a minute or possibly less the bread should be puffy and starting to char on the bottom Slide the pan under the broiler, and watch your creation balloon magnificently. Remove the bread when it starts to char on the top, drizzle with olive oil, and feed your awestruck friends.

P.S. This bread was awesome with my homemade hummus. I'm going to stuff the rest with homemade falafel!

The Porch

2012-01-19T08:21:00.001-08:00

2012. This year, we set some goals that may not be conducive to maintaining a blog, but hopefully can improve our overall quality of life. One of those goals is to limit our eating out to twice a month. For us, that's not an easy order to fill, but we don't count gift cards or meals that other treat us to (whew), so that might be the saving grace as we transition into cutting back.

Another idea I've been pondering is to live more fully in reality than in virtual reality. To play with my dog daily, write daily, knit, create something tangible whenever possible. I may not blog as much, but when I do, it will be to share something really special.

I am starting with The Porch. When my husband and I traveled to Portland (OR), we fell in love with Screen Door, an upscale Southern food mecca. When I heard that a similar restaurant was opening up in Sacramento, I knew that this would be our first meal out of the 2012, and it turned out to be a great decision.

When we first arrived at the restaurant, I immediately loved the old-fashioned sensibility of the damask curtains, refurnished antique mirrors and porch light on the facade.

From beginning to end, our food was to die for. It started with a Muffalatta spread and crostini toasts, compliments of the chef - not too salty despite the presence of capers and green olives. I actually considered spooning this tasty stuff into my mouth once the toasts were gone, but withheld in anticipation of the good things to come.

The Porch Salad had perfectly cooked, sweet, tiny beets, plus nuts, apples, and a light creamy dressing. Then came the entrees, which were anything but light - buttermilk fried chicken, biscuits, velvety mashed potatoes with chunky sausage gravy, tangy collard greens with vinegar.

My Shrimp Po Boy was a dreamy sandwich filled with bacon, avocado, crab mayonnaise, lettuce, and cornmeal-breaded shrimp. My mouth waters just remembering it! This is the best sandwich of the year for 2012 so far, and it will be hard to beat! (Last year's choice: Cuban Pork sandwich from Seattle's Paseo.)

For dessert, we had the Black Bottom Creme Brulee - the "black bottom" refers to a layer of chocolate ganache on the bottom, a welcome surprise to our mouths. Loved the blueberry sauce served with it - a great compliment to the dish.

Bottom Line: I'm recommending this place to our friends. It's a splurge for dinner, but I will be coming here for lunch as fast as I can afford it again!

Pumpkin Muffins with Everything Good

2012-01-07T16:22:00.000-08:00

Happily, this week I discovered that the pumpkin I have been storing on my front porch since our harvest in October was still in good eating condition! I started off the slaughter of the pumpkin with Dorie Greenspan's recipe for Pumpkin Stuffed with Everything Good. Bread, cheese, cream, bacon and chives... How could you go wrong? Just a wedge for dinner and we were full.

Then came this morning. I always feel like Saturday morning calls for a real breakfast, since I don't necessarily get one during the work week. What could be more appropriate than pumpkin muffins? I have a great recipe to share - it's even relatively healthy, with half whole wheat flour. Olive oil, dried cranberries, apples and walnuts made it hearty enough to fill you up for a while. (Two muffins at 11:00am and I was good till dinner! True story.) In a tribute to Dorie, the grand dame of French cookery, I'll call these Pumpkin Muffins with Everything Good.

Pumpkin Muffins with Everything Good

1 1/4 c. whole wheat flour
1 1/4 c. all-purpose flour
1 c. sugar
1 tsp. cinnamon
1/4 tsp. cardamom
Dash of: ginger, cloves, and nutmeg
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 c. olive oil
1 c. pumpkin puree
1 tsp. vanilla extract
1 c. chopped apple
1/2 c. chopped walnuts
1/2 c. dried cranberries

Preheat oven to 350f. Grease a 12-muffin tin.

In a bowl, combine all dry ingredients and whisk together. In another bowl, combine the wet ingredients and whisk together. Stir the wet ingredients into the dry ingredients, then stir in the apples, walnuts, and cranberries.

Bake for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to wire rack to finish cooling.

My Two Favorite Things About This Christmas

2011-12-27T10:36:00.000-08:00

Merry Christmas to us!

1) After years of waiting, we finally got a dog for Christmas. A friend gave us a 4-year-old female chihuahua, very sweet and mild mannered. She is just starting to come out of her crate and follow us around the house, tail wagging. Her favorite thing is to curl up in a ball, nuzzle her face into a blanket, and fall asleep. What a great Christmas present!

2) I found a recipe for Praline Sweet Potato Casserole in the Sacramento Bee and made it to accompany my family’s traditional Christmas dinner of prime rib. Even the avowed sweet potato haters at the table allowed that it "wasn’t bad"; the sweet potato lovers gobbled it up. This dish tastes like pumpkin pie meet pecan pie - more dessert than vegetable or side dish. Not that that’s a bad thing! You might not even need dessert after this one.

Notes: I baked the sweet potatoes the night before and stored them in an air tight container until I needed them. I reduced some of the sugar and butter in the sweet potato layer, but you’ll want to kept the proportions accurate in the praline topping to achieve the proper consistency.

Praline Sweet Potato Casserole
Serves 8 - 10

Ingredients

6 large sweet potatoes, scrubbed
3/4 cup milk
1/2 cup unsalted butter
3 large eggs, lightly beaten
3/4 cup packed dark brown sugar

Praline topping
4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
3/4 cup heavy cream
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla

Directions

Preheat oven to 350 degrees. Pierce each potato and place in a baking pan or dish. Bake until the potatoes are tender when pierced with a knife, 1 to 1 1/2 hours. Set aside until cool enough to handle.

In a sauce pan, heat the milk and butter until the butter has melted and the mixture is hot but not boiling. Cut (or to taste) potatoes in half and scoop out the flesh into a large bowl. Use a potato masher to mash the potatoes.

Stir in the milk-and-butter mixture. Whisk in the eggs, and continue whisking until blended well. Add the brown sugar and stir until thoroughly blended. Butter a 9-by-13-inch baking dish or pan, and spread the sweet potato mixture evenly in it. Set aside while making the topping.

Increase the oven temperature to 375 degrees.

Making the praline topping

Melt the butter in a 2-quart sauce pan over low heat. Stir in the brown sugar, salt, cinnamon, nutmeg, allspice, cream and pecans. Bring to a simmer and cook, stirring constantly, until the sugar is dissolved and the mixture is thick, about five minutes. Do not let the mixture come to a boil. Maintain a steady simmer until thick.

Remove the mixture from the heat in stir in the vanilla. Pour the topping evenly over the sweet potatoes and spread it with a rubber spatula.

Bake the casserole until the topping is slightly crusty and set, approximately 30 minutes. Serve while hot.

What I've Learned About Kale (and Beets)

2011-12-14T16:09:00.000-08:00

Italian Lacinto Kale, aka Tuscan Kale, aka delicious kale I'm growing now

I may not have planted much by way of fall garden, but I was eager to try my hand at a few crops. Here is what I learned:

1. Baby beets tast way, WAY better than the ones from the grocery store. I plucked mine when they were about the size of golf balls and I was blown away by the silky smooth texture and sweet flavor of them.

2. The beet greens really do taste just like Swiss chard when cooked. Eat them!

3. Not all kale is created equal. I had a major kale fail earlier in the year when I tried using some almost-bad curly kale from the grocery store in a raw kale salad. It was pretty bad. But freshly picked Tuscan kale from my garden is a whole different animal. Love it! (P.S. Caldo verde is a wonderful homey soup that also uses kale!)

4. Kale tastes good on pizza, particularly this one, adapted from The Kitchn. To top our typical tomato sauce/mozzarella pizza, we cooked up some bacon instead of sausage, drained off the grease, then sauteed our kale in the same pan with a dash of red pepper flakes. Sprinkled on some fresh garlic, baked, and voila - that's one tasty way to eat leafy greens!

Planning Next Year's Garden

2011-12-13T10:01:00.001-08:00

My mind is spinning with plans for growing two gardens next year - one at home and one at my parent's property again, for the larger, rambling viney plants like squashes and pumpkins.

My goal for 2012 is to start all of my plants from seeds, which adds quite a bit more complexity than I have previously dealt with when growing a garden. Now I must take into account frost, germination rates, soil temperature, and making sure the seedlings get enough light and heat so they don't become "leggy" and weak.

So far, I am planning on growing nearly 40 different varieties of plants next year. Some I will order online from various companies, and later this month I will pay a visit to Baker's Seed Company in Petaluma, CA.

One of the seeds I am most excited to grow is the Yellow Taxi Tomato. When we went to the Ferry Pier Farmer's Market in San Francisco this summer, I couldn't resist this array of heirloom tomatoes:

I bought a sampling of several types of tomatoes, and when I got home, laid them out for a taste test. My favorite, hands down, was a yellow tomato called Taxi (second tomato up from the bottom left in the picture). It's not one that is commonly carried by seed companies, so I had to do a bit of hunting on the internet, but today I ordered my seeds from Reimer Seeds. This vibrant yellow tomato is sweet and almost acid-free, and produces tomatoes early, after just 65 days! I can almost taste them now.

Here are the other tomatoes I've got a hankering to try my hand at:

Seeds I Saved From 2011:

Black Krim Tomato: My absolute favorite tomato I have grown this year, this was the first to start producing and gave me wonderful rich, slightly salty fruit all summer long. This one is prone to cracking at first, but it was such a good producer that I didn’t care.

San Marzano tomato: This Italian heirloom paste tomato is supposed to be the best for making tomato sauces, and also great to dice and use in a salad or salsa. Yields were good last year, so I saved some seeds for this year.

Seeds I Got for Free:

Riesentraube tomato: I got this cherry type from Baker’s Seeds for free with my last order. Description: “The sweet red 1-oz fruit grow in large clusters and the name means "Giant Bunch of Grapes" in German. It is probably the most popular small tomato with seed collectors, as many enjoy the rich, full tomato flavor that is missing in today's cherry types. Large plants produce massive yields.” Massive yields are good, free is even better!

Seeds to Buy from Baker’s:

Green Zebra Tomato: I sampled this one at Farmer Dan’s table at the West Sac Farmer’s Market and it was sublime; I knew I had to try growing it at home. “Beautiful chartreuse
with deep lime-green stripes, very attractive. Flesh is bright green and very rich tasting, sweet with a sharp bite to it (just too good to describe!). A favorite tomato of many high class chefs, specialty markets, and home gardeners. Yield is excellent. The most striking tomato in our catalog, a real beauty.”

Cour di Bue Tomato: Of course, gotta have your standard red slicing tomato, and I chose this heart-shaped beauty. “This Oxheart type Italian heirloom has been a favorite in Italy for many years. Beautiful 12-oz. fruit have a delicious sweet taste; similar to the shape of a heart; great for fresh eating or cooking. Large vigorous vines. Hard to find.”

Black Krim and San Marzano Tomatoes from 2011 garden

Signs of Life

2011-12-12T14:39:00.000-08:00

To my amazement, even in the middle of winter there are signs of life in my yard. Not many, but just enough to keep my spirits up. Observe:

Alpine Strawberries. They actually fruit in cooler weather. So tiny, so sweet!

Lemon balm (right- it loves the cold!) and Cuban Oregano (left-a real trooper, this guy is hardy and neither cold nor heat seem to phase it).

Elephant Garlic - I bought this at the Sacramento Food Co-Op with dreams of plucking large, mild cloves of garlic from the ground next year. For a while it just lay in the ground, no signs of life. Now that the cold hit, it finally sprouted; I am amazed!

I know these don't look like much, but I had to share that I finally got my shipment of Blueberry bushes. I have one Misty and one O’Neal variety, both southern types that enjoy heat more than the kind that grow in places like, say, Alaska. They're just twigs now as they are in their dormant stage, but I hope in a few years they will be enjoying our climate and give me all sorts of berries. (The soil in Sacramento is too alkaline to grow them in the ground, so I have them in boxes filled with a special potting mix suitable for acid-loving plants.)

(Meatless) Comfort Food

2011-12-06T08:40:00.001-08:00

I follow the Meatless Monday campaign on Facebook, and this week they posted a question that got me thinking. "What's your favorite meatless comfort food?" My first thought was homemade macaroni and cheese... and then I couldn't think of another one!

Later, it struck me that a good Indian vegetable curry is right up there for me. The whole experience is pleasurable, from the sizzling onion/ginger/garlic triumvirate at the start, then roasting the spices until they reach the peak of their fragrance, and at last sitting down to a steaming bowl of creamy, spicy sauced vegetables over basmati rice.

I altered this great recipe for Vegetable Korma (originally from allrecipes.com) by adding chickpeas, substituting half-and-half for the cream, and omitting the ground cashews. (Where am I going to get ground cashews? I don't have a spice grinder or food processor, so I can't really grind them myself. ) Also, I'm a big fan of blooming the spices before adding the liquid ingredients; I think it really brings out those flavors.

So here it is, my meatless comfort food for these cold nights we're having. Who says food can't be comforting and good for you at the same time?

Vegetable Korma

Adapted from Allrecipes.com

1 T. olive oil
1 small onion, diced
1 tsp. minced fresh ginger
4 cloves garlic
minced2 potatoes, cut into small cubes
4 carrots, cubed
1/4 tsp. red pepper flakes
1 (8 oz) can tomato sauce
1 1/2 tsp. salt
1 1/2 T. curry powder
1 c. frozen green peas
1 can chickpeas, rinsed and drained
1/2 red AND green bell pepper, cubed
1 c. half-and-half
1 bunch fresh cilantro, chopped

Heat the oil in a skillet over medium heat. Stir in the onion and cook until tender. Add the ginger, garlic, curry powder and salt, and cook about 1 minute. Now add your potatoes, carrots, red pepper flakes and tomato sauce. Cook and stir for 10 minutes, or until potatoes are tender.
Stir in your frozen peas, chickpeas, bell peppers, half and half, and a handful of chopped cilantro. Reduce heat to low, cover, and simmer for 10-20 minutes, or until all vegetables are tender. Garnish with more cilantro and serve over brown basmati rice. Makes 6-8 servings.

SacMoFo: The Mini Burger Truck

2011-12-03T21:34:00.000-08:00

The last time Sacramento held a mobile food festival, I completely underestimated the popularity and demand of the people. I wasn't the only one to walk away empty-handed after hours of standing in line, but I determined not to let it happen again when the trucks converged today for another "SacMoFo".

My husband and I arrived early having already studied the list of vendors and decided that darn it, we were going for the mini-burgers again! We weren't the only ones.
While my husband waited in line, I snagged us some "hors d'ouevres" - BBQ sliders from Big John's truck, with pulled pork and tri tip. They were really tasty and at $5, didn't break the bank.

The whole experience at SacMoFo was fun and boisterous. The festival was held under the freeway. Now, I must mention that this is a very poor place to find yourself if you have any paranoid tendencies. Personally, I had to keep my eyes from looking up to avoid envisioning the freeway collapsing on oblivious festival goers. But lively music and holiday donation tables kept spirits up during long waits, and more than a few people were dancing while they waited.

When at last our order came up, we split 3 mini-burgers and an order of sweet potato tots. The sweet potato tots were out of this world, served with perfectly complimentary a honey ancho sauce. We couldn't even finish them all, so there weren't even any Napoleon Dynamite moments. ("Gimme some of your tots!" "No, get your own!")

We each enjoyed the Cowbell burgers (of which we ordered 2). They came with provolone, bacon, onion strings, and house BBQ sauce. We like a saucier burger and wish there had been more BBQ sauce, but this was a fine burger.

Our favorite, however, was surely the Ninja, a burger with supernatural flavors that blew our minds. This burger consisted of Korean short ribs, topped with pea shoots, sriracha aioli, and "Asian slaw". This flavor combination melded like magic in our mouths - this is one must-try for all Sacramento folk! If you like Korean tacos, try this Korean burger for a real treat.

When we left, the lines were starting to wind around to eternity, especially for the trucks that came up from San Francisco, like Bacon Bacon and Chairman Bao. I'm not sure if those folks at the end ever got the food they wanted, but I hope this isn't our last chance to have a festival like this. All of the trucks looked great and I hope to try them all eventually. And yes, I will be early every time from now on! It worked like a charm.

Perfect Pie Crust

2011-11-22T20:45:00.000-08:00

My mom and I have a tradition that every Thanksgiving Eve, we bake pies together for the next day. How fortunate that just last month, I found a recipe for perfect pie crust while making a chicken pot pie. This dough was beautiful: pliant, easy to work with, and with all the best qualities of both butter (rich flavor) and shortening (flakiness and holding its shape). This makes 2 pie crusts.

Happy Thanksgiving!

Perfect Pie Crust

1/2 c. vegetable shortening
1/2 c. cold unsalted butter
3 c. all-purpose flour
1 tsp. kosher salt
1 c. ice water

Mix the shortening, butter and salt into the flour with a pastry blender until very crumbly. Add water until the dough comes together into a ball. Cover dough in plastic wrap and refrigerate at least 1 hour, or as long as 24 hours.

When ready to make pie, roll the dough out on a floured surface until it fits your pie pan. Fold in half, then in half again, and transfer to the pie pan. Now unfold it. Do the same with the top crust, tucking the extra dough under and crimping the edges. Bake as indicated in your pie recipe.

Bodega Bay

2011-11-21T21:43:00.000-08:00

This is how we began: cerulean sky and an expanse of water, right outside our window.

The next morning was more like:

Every day I spent there, I wrote. Not literally as I must when at work, but as a poet might. I tried to see everything as an artist. I'd nearly forgotten I had it in me.

But I found plenty to inspire...

Crab sandwich and clam chowder? Check. Salty wind and view of the Bay? Check. Random bluesy Elvis crooner? Check.

When the clouds blew past us, we were left to enjoy a silver-tinged landscape.

So we did.

On Being Cozy

2011-11-14T14:59:00.000-08:00

Cozy is the name of the game this week

Things I love about this week:

- Soup is on the menu 3 times! Lentil, Split Pea, and Tomato, oh my!

- After an eternity of procrastination, I finally knit a perfect square. One perfect square. That means I am on my way to a scarf ... soon!

- Looking forward to a weekend in Bodega Bay, Sebastopol, Freestone, and the ocean. It’s been months since I’ve seen the sea. Plus, the last time we went there it was simply awesome.

A Food Lover's Seattle

2011-11-05T22:58:00.001-07:00

When people ask me what we did in Seattle, I never really know what to say except that we ate. Some people learn a new place by sight-seeing, but it seems that we do so by eating.

We couldn't have asked for a better start to our trip than a sunny corner of Volunteer Park Cafe with a hot cup of hot chocolate and a slice of wonderful slice of blueberry coffee cake. (A copy of Bon Appetit and a rustic wooden table didn't hurt either; I felt right at home instantly.)
From there, Seattle's food continued to wow us at every turn. I got to eat the best sandwich of my life, a cuban roast pork sandwich from Paseo. Believe the hype, the flavors were outstanding.

We had breakfast at The Crumpet Shop before hitting Pike's Place. Here's my lemon curd-ricotta crumpet.

I have to say that one of the highlights of the trip was visiting Delancey, the restaurant owned by famed blogger/author Orangette and her husband.

There was just something about experiencing physically what I'd only read about and imagined - actually tasting the wood-fired pizza, roasted raddichio salad and the bittersweet chocolate cookie sprinkled with salt. We opted for a pizza with homemade sausage and roasted padrone peppers:

I think the best thing I ate on the whole trip was likely the maple walnut trifle we had for dessert. It was the kind of dish that you take one bite of and tell yourself, "I have to figure out how to make this at home." I'll work on that one.

We ate Chicken-Spinach Manicotti made by Mario Batali's father at Salumi:

And bacon-wrapped Mehjool dates at Tango, a tapas restaurant:

On a cold Saturday morning, we made a trip to a great Farmer's Market, where I bought salted caramels, allium flower bulbs and fresh pasta and stuffed it into my suitcase to take home with me. Then, our noses frozen, we curled up in a cozy spot appropriately named Nook...

...where everything on the menu is based on biscuits:

And then it was time to head home. But of course we couldn't leave without one last tribute to this wonderful city:

Cheers, Seattle! Thanks for a lovely trip.

Gleaning Walnuts

2011-10-31T18:25:00.000-07:00

This weekend we enjoyed wonderful warm fall weather and took advantage of it by taking a trip to up Apple Hill. We drove away with fresh cider, a dried lavender bouquet, Pink Lady and Rome Beauty apples, and a bag full of walnuts we had gleaned from a street side tree. Then, a friend offered to let us gather walnuts from her tree as well.

The good news:

The bad news:

We still have a long ways to go, but just think - bags and bags of free walnuts to last a year! (That's how long they keep in the freezer.) I'm a big fan of adding nuts to all sorts of baked goods; cakes, cookies, and crisps are all better with some toasted nuts. Here's to free food!

Pumpkin Lasagna

2011-10-19T16:40:00.001-07:00

The garden yielded us a total of 13 pumpkins. I'm pretty sure the packet of seeds we planted said New England pie pumpkins, but these guys are way bigger than we expected them to be! We are going to have plenty of pumpkin for Thanksgiving next month and more than enough to share with friends.

Now I'm on the hunt for pumpkin recipes, especially those that take pumpkin beyond pie status to the dinner plate. I have read that any recipe calling for butternut squash can use pumpkin instead, so I have lots of room to experiment with that hypothesis. Here is my version of a recipe that I tried this week for Pumpkin Lasagna.

I was a little trepidatious when I first envisions a pumpkin lasagna, thinking of cutting into a square and finding a thick layer of pumpkin filling, but it wasn't how I imagined it - it was much prettier and tastier. The pumpkin puree is blended with soft ricotta and other cheeses for a creamy golden layer that sits besides your traditional layers of pasta sauce, noodles, meat and vegetables. I love the versatility of lasagna as a season dish that you can throw zucchini and eggplant into in summer, then pumpkin in the fall. This is definitely a recipe I would make again.

Pumpkin Lasagna

1 medium onion, chopped

4 to 6 garlic chopped
1 tablespoon olive oil
1 pound lean ground beef or Italian sausage, casings removed
4 handfuls baby spinach
2 jars of prepared pasta sauce
Kosher salt, freshly ground black pepper and spices, to taste
1 pound low-fat ricotta cheese
1 cup shredded mozzarella cheese + extra for topping
1 cup shredded parmesan cheese
2 eggs
1 1/2 cups pumpkin puree
1 pound no-boil lasagna noodles

In a large heavy skillet, over medium heat, saute onion and garlic in the olive oil until translucent. Add meat and cook until brown, breaking it up with a wooden spoon as it cooks. Add spinach and cook for 5 more minutes. Set aside.

In a large bowl mixing together the ricotta, mozzarella and parmesan cheeses. Add eggs, pumpkin puree and salt and pepper, to taste. Mix very well.

Preheat oven to 350 degrees F.

Build your lasagna in a large (9 by 12-inch) starting with a layer of sauce, a layer of pasta, a layer of half the sausage and a layer of half the filling. Add another layer of pasta, sauce, the remaining sausage and the filling. Finish with a layer of pasta and a layer of sauce. Sprinkle some mozzarella cheese on top and bake for 25 minutes. Let cool for 15 minutes before serving.

Health Food at the Dollar Store?

2011-10-15T20:13:00.000-07:00

A while back, I went to the Dollar Store in search of "real" food. I generally think of the food sold there as horrible both in quality and nutrition - you know, Banquet pot pies and generic soda pop. Then my co-worker told me he sometimes finds actual healthy food there, randomly. Their selection isn't consistent, but will sometimes offer unexpected pleasant surprises. He advised me to go with an open mind and see what I could find.

I took his advice and the next time I went to the Dollar Store, I wandered the food aisles. I was pleased to find a bag of whole fax seeds, an fantastic source of Omega 3 fatty acids. But what to do with them? I added some to a fruit smoothie once, but today I may have found the best use ever: multi-seed bread.

This bread had an excellent flavor and texture. I loved the subtle little crunchy bits of seeds tucked inside the slightly sweet, freshly baked bread. I have a feeling that my whole flax seeds are going to find their way into many more loaves of bread. And the best part is, they only set me back a dollar.

Seed Bread

2 cups of warm water

¼ c. honey

2 ¼ tsp (1 package) active dry yeast

¼ c. olive oil

1 tsp. kosher salt

2 ½ c. whole wheat flour

2 ½ c. bread flour

½ c. sunflower seeds

½ c. flax seeds

Dissolve honey in warm water in a large bowl, then sprinkle 2 1/4 tsp of yeast over the top and let proof for 10 minutes. Then add oil and salt. Next, stir in all flours and seeds with a wooden spoon until flour is dissolved. Turn onto a clean surface and knead until the dough is smooth. Place dough in an oiled bowl and let rise for 1 hour. Divide dough into 2 loaves and place in 2 oiled bread pans, then let rise again for 45 min. Bake at 375 for 30 minutes.

Jam Filled Oatmeal Bars

2011-10-13T21:48:00.000-07:00

I am never without extra jam on hand. My pantry is currently stocked with strawberry raspberry, strawberry rhubarb, fig strawberry, apricot vanilla, and sugar plum jam, not to mention way too much orange marmalade that I really need to start using up... But that's an idea for another day's blog post.

Tonight I brought these utterly simple bars to a church activity and they were a big hit. With whole wheat flour and rolled oats, they aren't overly sweet, but pleasantly satisfying, chewy and moist. One could almost justify these bars as an acceptable breakfast food on the go. And they are an excellent way to use that extra jam you might have in the fridge or pantry. Enjoy!

Jam-Filled Oatmeal Bars

½ cup all-purpose flour

½ cup whole wheat

1 cup rolled oats

1/2 cup butter, softened

1/3 cup brown sugar firmly packed

1/4 t baking powder

1/8 t salt

3/4 cup jam (I used strawberry rhubarb)

Preheat oven 375 degrees, and in a large bowl mix everything together but the jam.

Measure two cups of the mixture and press into the bottom of an 8 inch square baking dish coated with cooking spray. Using a large spoon, distribute jam evenly over the mixture in the dish.

Take remaining mixture and sprinkle on top of the jam and press down lightly.

Bake 25 minutes. Remove from oven and allow to cool in dish for at least 20 minutes before serving.

Pan-Fried Butternut Squash, Fried Sage and Pine Nuts

2011-10-09T22:33:00.000-07:00

There's a slight chill in the morning air. Autumn has finally arrived in Northern California, bringing high temperatures of 70's to 80's. Suddenly I find myself craving kale and butternut squash, soups and stews.

I bought a butternut squash at a farmer's market this week, because it simply seemed like the thing to do. As I contemplated the possibilities, I decided I wanted something heartier than butternut squash soup, although I also have a good recipe for that classic autumn dish as well.
I thought of one of my favorite dishes at a certain Italian restaurant, a tender ravioli filled with butternut squash in a creamy sauce with fried sage.

Not being ambitious enough to hand roll my own pasta, I settled upon a recipe that used farfalle but the same classic flavors of squash and sage, along with pine nuts for a crunch. We used sage from our yard, which is happily thriving now that it can sink its roots into actual earth, and two small Walla Walla onions still hanging in there from the garden.

The final product was addictive - sweet, salty, herbaceous, it had all of my favorite elements from the more complicated ravioli dish, but with a fraction of the effort. I declare it the perfect hearty supper for a cool fall night.

Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts

From The Kitchn

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

Remove with a slotted spoon and salt lightly. Crush with the back of a spoon. Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve. Serves 4 generously.

(Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)

Raised Bed Gardening Class

2011-10-08T17:41:00.000-07:00

This Saturday I had the pleasure of taking a class on raised bed gardening from the Sacramento Co-op. It was held at Soil Born Farm, where the co-op offers several of their more hands-on classes.
The farm is a striking place to be, with rich dark soil, flowers and vegetables everywhere you look.
Some of the fertility no doubt comes from the excellent compost they produce on site from chickens and garden scraps and add to their beds.
Some of the raised beds are simply raised mounds of dirt, formed by scooping up the topsoil to create a row to plant in; the lower ground becomes a path to walk along. Then, there is also the option of a more traditional raised bed, which may look something like this:

Note the drip line system, which is the method our instructor Antonio recommended for watering raised beds, for 30-45 minutes every other day. He also gave us a lot of information on:

- Different common weeds and the best way to eradicate them (digging/pulling them up - surprise!)
- Helpful gardening tools (including some neat Japanese ones like the hori hori)
- The right kind of dirt to add to a raised bed (topsoil, then dust the top with compost; kelp meal to add minerals)
- Where to put your raised bed (a place with receives 6-8 hours of sunlight a day; western or southern exposure are best. If you put it on grass, at least turn the sod over before you place the raised bed on top of it.)
- Best fall crops to plant locally: garlic, kale, radishes, chard, and broccoli
- Basics of how to build a raised bed (cedar or hardwood last longest; salvaged wood is cheapest. Use screws, not nails. Or use paving stones or nothing at all like I mentioned above!)

Antonio taught us that when you're gardening the right way, the earth will improve over time as you incorporate organic matter and continue to remove the weeds. Patience is certainly a virtue to be learned by growing your own food.

One Last Summer Meal from the Garden

2011-09-28T19:12:00.000-07:00

This picture is a harvest from 2 weeks ago - tons of squash, tomatoes (not all pictured), even small bell peppers! This Saturday it will officially be October and I will admit that I'm officially tired of zucchini and squash. Thank goodness, they - along with almost all of the other plants in the garden - appear to be winding down for the season.
With the last of the tomatoes, we enjoyed a fresh salsa for dinner tonight, along with a tiny baby melon:

The melons may be tiny because they went in very late compared with the rest of the things we planted this year, in our attempt to grow as much of our own food as possible. Now, the freezer is full of bags of frozen tomatoes. Once the pumpkins finish turning orange (soon, I hope!), the garden we planted over at my parents' property will be ready to put to rest for the winter.

Now that the experiment is coming to an end, I am full of reflections on what grew well and what didn't.

Great:
Delikatesse cucumber
Buttercrunch lettuce (but matured just as the weather got hot so it nearly all bolted)
Tom Thumb lettuce (same)
New England Pie pumpkins (took over the garden)
Danver’s Half Long carrots (but tasted like dirt - how do you grow sweet carrots?)
Sugar Ann snap peas (Some grew even when it got hot)
Dill - so easy to grow
Fennel
Ruby Red swiss chard (But aphids and cucumber beetles have made it inedible since summer hit - how sad!)

Not so great:
Black Valentine Bush Beans
Arugula
Mache (corn salad)
America spinach

Major fail (to germinate):
Mountain Sweet Yellow watermelon
Yarrow, Hyssop

Challenges this year included weeds, insect pests, and bad weather back in April. I have an enormous appreciation for farmers, especially those who find methods to do it organically. As for me, I have all sorts of ideas for next year, including starting my own seeds at home, doing raised beds at our new place and space-consuming crops at my parent's plot, and using companion plants to attract good insects and detract bad ones.

Edible Landscaping and Me

2011-09-27T13:43:00.000-07:00

Barren, neglected flower beds

Flower bed now planted with strawberries and perennials like sage, lavender and sedum

Since moving into a new house, there has been lots to learn and do, especially relating to landscaping and yard care. I have had my battles with poor drainage, an over-zealous sprinkler system, common knotweed and stinging nettle, slugs/snails, and I have learned a lot already.

I've been eagerly researching information on edible landscaping, raised bed gardening, and which plants grow well in my climate and neighborhood. (US Zone 9, Sunset zone 14, and what appears to be silty soil on top of clay - not ideal but pure clay would be worse). My goal: Low-maintenance perennials that will attract pollinators, and as many edible trees/plants/shrubs as I can squeeze onto our property.

I have already written about the unproductive orange tree which came with the property. I decided that I'll give it a year and if it doesn't shape up under proper care, I'll replace it with something that does produce fruit. Since moving in, I have planted the following edibles in our yard: Lemon balm, Lemon verbena, sage, strawberries, rhubarb, chives, leeks, lemongrass and dwarf Meyer Lemon and Kaffir Lime trees (in pots).

Since we haven't constructed our raised beds yet, I also still have many herbs and my fall crops planted in containers as well: Watermelon Radishes, kale, beets, winter greens, more leeks, and parsnips.

Later this fall, I am going to plant a Persimmon and Black Jack fig tree, more rhubarb, Baba red raspberries (in a raised bed), and container blueberries. By next spring, we should have our raised beds ready for spring planting. I'm going to attempt to start everything I plant from seeds next year. Ultimately, I hope to phase out most of the lawn and replace it with productive, beautiful edibles.

Source: gardenraisedbeds.com via Stacy on Pinterest

Slow Cooker Pulled Pork with Apple Fennel Slaw

2011-09-27T08:34:00.000-07:00

Slow Cooker Pulled Pork Sandwich

Autumn is (almost) here! The occasional chill in the air, the shorter days - something about it all makes me crave pork and apples, a classic combination. Then last Saturday was a crazy day and I was on the move constantly. It was so nice to come home and find dinner nearly ready. My husband had starting this pork in the slow cooker that morning, and when I got home that night, it was ready to shred.

Most slow cooker versions of pulled pork involve dousing the meat in prepared BBQ sauce which can be a little bit cloyingly sweet for me. This recipe, from Fine Cooking magazine, was just about right, a great template that you could also tweak to suit your preferences. It uses jarred salsa and a few spices, with great results.

To go with the sandwiches, I whipped up a quick Apple-Fennel Slaw with apples from our tree, and loved the slight sweetness, and the fact that this recipe involves neither cabbage nor mayonnaise. It was a meal so good I just had to share.
　
Apple-Fennel Slaw

2 Tbs. fresh lemon juice

3 tart apples

2 small heads fennel, cut into matchsticks

1 small red onion, cut in half and very thinly sliced

1/4 cup extra-virgin olive oil

2 Tbs. chopped fresh flat-leaf parsley

Salt and freshly ground pepper to taste

Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.

Slow Cooker Pulled Pork

1 large yellow onion, halved and sliced

3/4 cup jarred tomato salsa (medium heat)

1/3 cup plus 2 Tbs. cider vinegar

1/3 cup packed light brown sugar

1 Tbs. ground cumin

1 Tbs. chili powder

Kosher salt

One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed

3 Tbs. tomato paste

Toasted hamburger buns, for serving

In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.

Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Which Decade Had the Best Food Trends?

2011-09-22T22:49:00.000-07:00

Cupcakes - Popular food trend of the 2000's

While reading M.F.K. Fisher's book How to Eat a Wolf earlier this year, I learned why many recipes from the 1940's used bacon grease instead of oil and butter and canned vegetables and fruit instead of fresh. Everything was influenced by historical forces, especially WWII and government rations on food. This week, I stumbled upon this interesting list of iconic foods for each decade. Some were classics, some we might rather forget, but here is what America's been eating in the past 50 years:

1960s:
Tunnel of Fudge bundt cake
Iceberg lettuce
Swedish meatballs
Salad Bars (This explains why elderly people looooove Sizzler)
Surf and Turf
Tang ("space age" drink)

1970's:
Hummingbird cake (with pineapple, pecans and bananas)
Pasta Primavera
Wacky Cake (no milk or eggs - a favorite of grandmas everywhere)
Watergate Salad (also known as pistachio fluff)

1980's:
Blackened fish (thanks to Chef Prudhomme)
Monkey bread (I will love it forever!)
Chinese Chicken Salad
Mud Pie and Dirt Cake

1990's:
They didn't have a list of dishes here, but new products included:
Boca Burger
Campbell's Cream of Broccoli Soup
Pizza Hut Stuffed Crust Pizza
Snackwell's Cookies
Potato Chips with Olean

2000's
Artisan breads
Purple ketchup
Sustainable fish
Sushi bars
Sliders
Raw foods
Deep fried Twinkies
Cupcakes
Traveling vendors
Farmers markets

So what do you think? Is America improving or getting worse with time? And what will the next decade bring us?

Apple Pie Filling

2011-09-20T20:49:00.000-07:00

Was it all the late-spring rain we got in Nor Cal this year? Was it the compost and mulch I added to the fruit tree area? Whatever the reason, we got a bumper crop of all our fruits this year. I never did find out what type of apple we are growing, but I did learn a lesson in how to tell when fruit is ripe.

The green apples above were decidedly under-ripe, which I discovered when I tried to bake with them. The only thing they were good for was thickening jam. After this early basket picked in August, I waited until September to pick the rest of the apples, when the fruit began to drop naturally from the tree and the apples had acquired a yellow blush.

Another thing I have learned this year is to plan in summer for what you want to be eating in winter. With so many apples, it seemed like a great plan to make some apple pie filling for our holiday pies. When that time comes around, it will be easy (as pie) to take one out of the freezer, defrost it, and plop it in a homemade pie crust for a delicious contribution to the dessert table.

I divided the following recipe by a third, but I wish I had made more. As we licked the spoon and pan clean, we concluded that it tastes exactly like the McDonald's apple pie filling, that nostalgic childhood taste of cinnamon and nutmeg that you can't help but love. It was so good, I can't wait for November!

Apple Pie Filling

18 cups thinly sliced apples

3 tablespoons lemon juice

4 1/2 cups white sugar

1 cup cornstarch

2 teaspoons ground cinnamon

1 teaspoon salt

1/4 teaspoon ground nutmeg

10 cups water

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.

Seal and freeze. Can be stored for up to 12 months

Gleaning Figs

2011-09-15T22:19:00.000-07:00

This week, my sister-in-law called me and asked, "Do you still want figs?" She was referring to a Facebook post in which I asked if anyone I knew had a fig tree and extra figs to share. (No one did.) I can never get enough figs, mostly because figs cost $5 a basket, and I eagerly asked what she might have in mind.

Her idea was to glean figs from a huge fig tree that she passes daily on the walk to her son's school. She had already stopped at the house numerous times to ask permission to pick some fruit, but never to found anyone home. Further, the fruit was hanging over the fence onto a public sidewalk and even falling onto the ground and rotting. In cases like this, I consider it a public service to pick the fruit that would otherwise rot and attract pests. Of course, the fact that figs are amongst my favorite fruits only sweetens the deal.

This was my first time gleaning fruit from someone's tree besides family or friends. In truth, it felt a little sneaky at first, but my sister-in-law told us she would persist in visiting the house until she can talk to the owner about the figs and offer to glean the bulk of the fruit still on the tree.

We only got a few pounds of figs, but were still excited about the possibilities. Fresh figs don't last long once picked, so I decided on an impromptu fig-strawberry preserve using green apple (which contains natural pectin) to thicken it up. It turned out pretty good, and pairs excellently with cheese. When we have friends over this weekend, I intend to spread it on brie, tuck it into puff pastry and turn it into this:

Source: simplyrecipes.com via Stacy on Pinterest

Other fig ideas for when we glean again include Fig Upside Down Cake and Ginger Fig Preserves:

Source: foodblogga.blogspot.com via Stacy on Pinterest

Source: blueeyedyonder.blogspot.com via Stacy on Pinterest

Are you a fig person? What is your favorite way to eat them?

My Lunch at Fat Face (aka Bows and Arrows)

2011-09-10T20:43:00.000-07:00

Remember that time I encouraged you to indulge your inner hipster and eat at Fat Face? I had only tried one of their popsicles back then, but when I got a half-day off this week, I took my own advice.

Fat Face is now housed in a so-called "hipster haven" thrift shop/art gallery called Bows and Arrows. The cafe in the back specializes in interesting, tasteful food, most especially pork sandwiches and popsicles, along with unique drinks and appetizers.

The sandwiches on the menu were split between 2 vegetarian (poached fig and eggplant "meatball") and 3 forms of pig flesh. The BLPT (with peaches) sounded tempting, but my husband and I ended up splitting two kinds of pork sandwiches:

Mesquite Pork in a tangy housemade BBQ sauce with housemade coleslaw on Acme bread. Pictured with mixed greens and vinaigrette.

Mexican Coca Cola-braised pork, topped with cotija cheese, romaine, and tomato salsa.
Pictured with kettle chips.

And we couldn't resist the chocolate chip cookies, fresh out of the oven! (Or a strawberry rhubarb popsicle - not pictured, because it was devoured too hastily. We couldn't let it melt, right?!)

The patio was also gorgeous, filled with blooming flowers and inviting tables. It looked like the perfect place to savor an afternoon or evening meal.

Since Bows and Arrows is right across the street from my brother-in-law's workplace, we invited him to meet up with us for lunch. As we ate, he confided his first reaction to our request: Why are we eating lunch in a thrift store? But the great crostini he ordered won him over in the end. With food this good and style to boot, something tells me that this will not be the last time we dine in this thrift store.

If You Ever Go to Ashland, Oregon...

2011-09-06T22:57:00.001-07:00

If you ever find yourself in Ashland, Oregon, do be sure to:

-See a play, especially if it's in the Elizabethan Theater. It's the next best thing to a trip to England!

- Stroll through Lithia Park, which is like taking a nature hike in the middle of town. Ashland Creek runs through it and between the wading pools, park benches, duck ponds and forest trees, you'll be feeling zen in no time.

- Last but not least, eat breakfast. As much as possible. If there's one thing Ashland excels at, it's eating a solid breakfast.

Pecan Waffle and Apple Spice Butter with Marionberry Jam at Breadboard

Coconut French Toast at Dragonfly

Lemon Poppyseed Waffle with Lemon Butter and Fresh berries, at Morning Glory.

Morning Glory is a local staple, known for its excellent breakfasts and its beautiful garden.

I loved the quote that was painted on the wall of the restaurant:

Maybe we could all use a little reminder to gaze at morning glories a little more.

We're Off to Ashland Oregon!

2011-09-01T08:37:00.001-07:00

I love Oregon in the fall

After an exhausting but wonderful move last week, we are now, shockingly, mostly unpacked. We are at least at the stage where we can cook and do dishes and laundry (at any hour- hoorah!) and bathe and perform all of the basic functions of everyday living. We even have internet as of yesterday evening.

This weekend we will not be staying at home to complete all of our projects, but instead escaping to Southern Oregon. Nearly 9 months ago, before we could foresee this whole moving business, we bought tickets to the Ashland Shakespeare Festival. While part of me feels bad about ditching all the work we still have to do and running off to play and explore, I am mostly thrilled. This is an event I have been trying to attend since high school, and we will be spending our Labor Day weekend soaking up "Measure for Measure", "Love’s Labor Lost", and even a musical with "Pirates of Penzance". It feels good to check an item off the bucket list, doesn’t it?

We will naturally chronicle our adventures and the best food we can scout out along the way. Until next week!

Review: The Eatery Opens in West Sacramento

2011-08-25T22:39:00.000-07:00

One nice thing about being in the process of moving is that it gives you a perfect excuse to eat out. We were very excited to try out the much-anticipated new addition to the West Sacramento Southport Town Center Plaza, The Eatery. To locals, this is the spot where Q'doba used to be, but you'll hardly recognize it now.

The interior looks like a chef collaborated with an Anthropologie designer and this is what they came up with - muted colors, floral patterns, re-purposed mirrors and bedroom furniture, and lots of space.

This upscale casual non-chain restaurant is a first in our town, and many people are obviously glad to have it here. Although the Eatery only opened in the last couple of weeks, the place was hopping on a Thursday night around 6pm.

The food features comfort American cuisine and strives to maintain a strain of simplicity. A few things they did well:

Look out, Squeeze Inn! There's a new burger in town. This burger was excellent - perfectly cooked to order, a great bun that didn't get soggy (my pet peeve), crisp butter lettuce, and mildly sweet zucchini pickles on the side. The french fries, sprinkled with salt, pepper and fresh herbs, were formidable as well, actually tasting of potato instead of oil - how refreshing!

My one suggestion: The beef is labeled "natural", which doesn't mean a whole lot these days. If they, like Burgers N Brew, used Niman Ranch beef, this burger would be about perfect in my book.

The chef is keepin' it simple with a dessert titled "Cookies and Milk". Three chocolate-walnut cookies with milk for dipping - how can you go wrong with that?

The restaurant is new and just beginning to get its footing and makes a few missteps. The BBQ chicken salad was utterly devoid of BBQ flavor, and really should have been called Fried Chicken Salad. It contained mixed greens, fried chicken pieces (dabbed with a miniscule amount of BBQ sauce - I think), cubes of white cheddar cheese, biscuit croutons, almonds, a teeny bit of fresh corn (needed more!), and a buttermilk dressing. While it was still a tasty salad, the sweet and tangy BBQ flavor I was looking forward to just wasn't there.

Since it's so new, I fully understand that it may take some time for the Eatery to work out all the kinks. I am nonetheless thrilled to have a place like this in our town. I look forward to seeing how the menu will change (seasonally I hope?) and improve with time.

San Francisco Ferry Pier Farmer's Market

2011-08-21T12:34:00.000-07:00

I love Farmer's Markets of all kinds, but my personal "original" market is the one in San Francisco behind the Ferry Building - the one that first introduced me to the whole concept of a farmer's market. We went there this weekend and enjoyed a beautiful day. Here are just a few of the sights we saw:

Heirloom tomatoes - dozens of varieties for our sampling

Prune plums, figs, more cherry tomatoes,
even a peacotum (peach-apricot-plum hybrid), not pictured

English peas and fava beans

Fresh cut flowers including unbelievable colorful hydrangeas

Cute dogs everywhere! Random fact:
There are more dogs in San Francisco than children.

Chilaquiles from the Primavera Mexican Stand. I had to try these scrambled eggs and homemade tortilla chips topped with a delicious spicy sauce. It was delicious!

Nothing captures the best of the season like your local Farmer's Market. What's your favorite thing in season at the moment?

My First Slow Food Book Club Meeting

2011-08-18T22:01:00.000-07:00

How do you feel about the idea of doing something that scares you in order to promote personal growth? I kind of hate that concept... But sometimes I'm glad I did the scary thing afterwards. This week, I did something that was scary to me, or at least intimidating. Pushing aside memories of being painfully shy and introverted and inarticulate, I went to a Slow Food Book Club meeting.

This was my first time ever going to a Slow Food event, or participating in a book club. The meeting was held in a 101-year-old home in downtown Sacramento, where our host for the evening lives. She owns 3000+ cookbooks and was incredibly gracious and knowledgeable about all things culinary.

This meeting was a potluck, and the food was something to behold. With all the foodies in attendance, perhaps this was to be expected, but it surpassed my expectations. Quinoa and Caprese salads, pizza with homegrown tomatoes, a fantastic cheese platter with chutney and crackers, and a Smitten Kitchen recipe for blondies were some of the dreamy offerings.

The book we discussed (which is being held up in the picture above) was written by local Davis dweller Spring Warren, who pledges to grow her own food for a year and make her diet 75% homegrown. The title is Quarter Acre Farm: How I Kept the Patio, Lost the Lawn, and Fed My Family For a Year, and it was a highly enjoyable read: funny, entertaining, informative, and never condescending to the rest of us humble folk who only dabble in gardening. There are also plenty of tasty sounding recipes.

Before going to the book club, I was afraid that others might show up with home-cured wild boar sausage and scoff at me for buying my orzo pasta at a grocery store instead of making it from scratch. In truth, all of the Slow Food friends I met were very down to earth, incredibly generous, and delightfully passionate about good food and restoring our connection to the food chain. And that's something I can absolutely get behind.

Here's the recipe for the dish I made, pictured in the bottom left corner of the photo above. It's a unique, easy-to-make alternative to a pasta salad, and perfect for bringing to a potluck or picnic. I used green onions from the garden, cut out the capers (it's plenty salty already with the kalamata olives), and used sun-dried tomato feta. Here's to doing something scary and being pleasantly surprised.

Orzo Salad with Feta, Olives and Bell Peppers
From Epicurious

12 ounces orzo (rice-shaped pasta)
2 tablespoons plus 1/2 cup olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
3/4 cup pitted Kalamata olives
4 green onions, chopped

3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced garlic
1 1/2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon ground cumin
3 tablespoons pine nuts, toasted

Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.

Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.

Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Garnish salad with pine nuts; serve.

Confession of a Penitent Tomato Hoarder

2011-08-17T10:03:00.001-07:00

One of the blessings of growing our own food this year has been sharing. We have been happy to share our surplus with friends, co-workers, people from church, and neighbors. We have given away zucchini, squash, asian pears, apples, homemade jam... Generosity gives meaning to life and sharing is one of the joys of growing a garden.

But I have a confession to make. For a long time, I was hoarding tomatoes.

Our tomatoes have taken their sweet time ripening this season, and once finally they started to ripen I was so exuberant I just couldn't bear to share. I wanted those tomatoes in sandwiches, on bruschetta, I wanted them in tacos and pasta and I wanted to bake them into a tart.

Well, I've had them in all those forms (and more!) and so last night, I gave away several dozen of my prized Black Krims to friends at church. I can't say part of me doesn't miss those little guys. Another part of me felt like giving those just-picked tomatoes away was important, because I fully believe that once you taste a unique, vine-ripened heirloom tomato that has reached its fullest potential, how can you go back to bland grocery store varieties? I know it's dreaming big, but I would love it if someone else decided to grow a garden as a result of a humble homegrown tomato.

In the meantime, I appreciate this summer heat and hope that it hastens the ripening of my next batch of tomatoes in the garden. And I will fantasize about all of my favorite ways to eat this ... vegetable! Did you know that the Supreme Court ruled that tomatoes are legally classified as vegetables? Here are just a few ideas to use up your summer bounty:

I love this sandwich idea from Chez Danisse's blog. I use fresh honey wheat bread from the Farmer's Market, and as for cheese, am partial to Kerrygold Irish cheddar or Beecher's Flagship (made in Seattle's Pike Place Market).

Source: chezdanisse.blogspot.com via Stacy on Pinterest

For extra tomatoes, I dice and freeze them. In 2 months, tomato soup is going to hit the spot, and frozen ripe tomatoes are the key to the best tomato soup.

Source: spoonwithme.wordpress.com via Stacy on Pinterest

My go-to method for eating heirloom tomatoes is to slice them, drizzle with balsamic and EVOO, sprinkle with sea salt and fresh ground pepper, and toss in whatever fresh herbs I have on hand. Basil is always a good idea, but chives or thyme can change it up a bit. It's simple and obvious, but it really needs no elaboration.

Source: find.myrecipes.com via Elizabeth on Pinterest

This summer, I have also enjoyed Ratatouille and Sourdough Panzanella. Happy tomato season to all!

How My Garden Almost Maimed My Husband

2011-08-11T23:17:00.000-07:00

Those who think gardening is for old ladies, guess what? It can be a dangerous. Oh yes! My story begins with a tomato plant that fell over. I sent my husband out to the garden to straighten it up. About 10 minutes later, I saw him slowly trudging towards me, and he related the following:

After fixing the tomato plant, my husband stepped back to admire his work, only to have his feet ensnared by a sneaky pumpkin vine. He lost his balance, flipped over the metal rabbit-proof fence, hit his arm, landed on his head and passed out.

I know, totally crazy, right? After several minutes of me asking him obvious questions to find out whether he was concussed, I decided he was fine. Still, he remains reticent to return to the garden again. We decided that two people should go out there together from now on to prevent further mishaps.

Another danger in the garden is that when you let the weeds overtake it, sometimes you will find giant vegetables in wait that you didn't realize were even there. Case in point: Giant cucumber below. Gardeners, beware.

In the Midst of It

2011-08-10T20:13:00.000-07:00

Here we are, in the throes of summer, and we have completely let our garden go. With the whole moving process, we just don't have time to weed it at this time, so it's survival of the fittest out there. Here are some honorable mentions for the year to this point:

Black Krim tomatoes have been total champs. They were the first tomatoes to ripen, taste excellent, and have produced consistently week after week. (Unlike several other heirloom varieties that decided it would be a fun joke to flower but never set fruit. Grrrrrr.)
My San Marzano tomatoes are pretty much awesome. I love the way they look, like creamy eggs that slowly turn red.
The zucchini and two types of squash continue to function as the workhorses of the garden, and I'm not even tired of the zucchini yet. The yellow squash on the other hand...

Things may be starting to slow down, but there are still a few things I'm looking forward to from this garden:

Walla Walla Onions

Amish Sugar Pie Pumpkins. There appear to be about 100 of these guys in our garden, all pale yellow and lying in wait. Come fall, we're going to have pumpkins coming out our ears, but that's ok. I'm already imaging making dishes like Pumpkin Doughnuts, below:

Source: blogs.babble.com via Stacy on Pinterest

Sourdough Panzanella with Chicken

2011-08-07T13:24:00.000-07:00

While walking through Lowe's for the 29th time this week (shopping for house stuff, of course), my eyes fell upon a magazine called Fine Cooking. I purchased this publication due to the fact that I wanted to eat nearly everything I saw in it. The first recipe I tried did not disappoint - Sourdough Panzanella with Chicken.

This simple summer meal is the perfect excuse to use fresh tomatoes, cucumbers and herbs from the garden, the farmer's market, your CSA box, or wherever you go for the best produce summer has to offer. And it doesn't even require you to turn on an oven. Score!

The only problem now is - what do I do with the rest of the package of anchovies that I opened to make this recipe? I'm new to the anchovy game. I may need to do some research for ideas.

Sourdough Panzanella with Chicken
From Fine Cooking

1/2 cup olive oil; more for the grill
4 3/4 inch-thick slices sourdough bread
1 tsp. finely chopped fresh oregano
1/2 tsp. smoked sweet paprika
Kosher salt and freshly ground black pepper
1 lb. boneless, skinless chicken breast halves, trimmed
3 Tbs. red wine vinegar
1 anchovy fillet, rinsed
1 small clove garlic
4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
1/2 small red onion, chopped (1/2 cup)
1/4 cup chopped fresh mixed herbs, such as basil, parsley, cilantro, or mint

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.

Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.

In a small bowl, mix the oregano, smoked paprika, 1/2 tsp. salt, and 1/2 tsp. pepper. Sprinkle evenly over the chicken breasts. Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.

In a large bowl, whisk the remaining 6 Tbs. olive oil and the vinegar. Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand). Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well. Season to taste with salt and pepper and serve.

Total Garden Fail - and Then a Come Back

2011-08-05T13:39:00.000-07:00

Front flower bed before: Swampy muck over clay,

topped with moss and funky green growth

This week brought about what felt like a "total gardening fail". Optimistic to finally have a space to plant in the ground, I went to the plant nursery and returned to our future home with armfuls of flowers and herbs that I loved and couldn’t wait to grow in our entry way.

What do we find upon attempting to plant them in the front flower bed? Sandy, mucky, water-logged soil, and deeper down: clay. The drainage was so bad we ended up digging up the whole bed, fearing some kind of leak in underground pipes. We didn’t find a leak, just an unfortunate land gradation that dumps lawn water back into the flower bed, and some old sprinklers that were soaking everything in sight.

After a night of being heartbroken that my Edenic vision wasn’t going to work, I re-grouped. I can’t afford to install a French drain, so I decided to work with what I already have and seek out some hardy plants that would be able to survive my wet, clay, shady area.

We put new tops on the sprinklers for a more controlled aim, and adjusted the sprinkler timing to morning for a shorter time. We built a stone barrier between the lawn and the flower bed to keep some of the water out. We mixed in several bags of compost/potting soil, worm castings, and used mychorrizal fungi to strengthen the roots of each plant we put in the ground.

Here's what our bed looks like now (we will cover the dirt with mulch this weekend):

Will these plants survive their new environment? Only time will tell. But I have been reminded to be ready to adjust my vision of what my garden (or my life) should be or look like, to be flexible and open to new possibilities.

From a gardening perspective, I learned that no matter how much I may love a certain plant, it doesn't necessarily mean that I should try to plant it wherever I think they should go. Instead, I am learning to work WITH nature, rather than exhaust myself trying to twist nature's arm until it bends to my will.

P.S. If you remember our sad neglected orange tree from this post, here's what it looks like after some sprucing up: much more presentable I think!

Oven-Baked Ratatouille

2011-08-04T21:42:00.000-07:00

I remember one particular meal when I was living in France. The elderly lady with whom we did our home stay prepared a simple meal of baked fish with a wonderfully flavorful sauce of some kind. I had never tasted it in America and begged her for the recipe. Like many Parisians, my host knew a shortcut or two, and after some coaxing, she revealed the - gasp - jar her sauce had come from. It was nothing more than store-bought ratatouille, which I now know to be a famous Provencal vegetable stew and a great way to use up summer garden produce.

The version I made at home this week in an effort to recreate that moment comes from the popular Chocolate and Zucchini blog, the author of which lives in Montmartre, one of my favorite parts of Paris. It was a great use not only for our homegrown herbs, tomatoes, zucchini and farmer's market eggplant, but a fantastic excuse to use my Le Creuset. We served it over couscous for a light, flavorful dinner.

Ratatouille Confite au Four

- 2 onions
- 2 cloves garlic
- 1 eggplant (if you want to make the traditional ratatouille from Nice, hold the eggplant)
- 1 zucchini
- 2 green peppers
- 8 small tomatoes
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme

-1 T. chopped basil
- olive oil
- salt, pepper

Preheat the oven to 350°F.

Peel and slice the onion and garlic. Rinse the remaining vegetables, trim and slice them. Rinse the herbs. Combine everything in an oven-proof dish. Season with salt and pepper, and drizzle with olive oil (about two tablespoons). Toss a little more to ensure even coating.

Cover the dish with foil and bake for 45 minutes. At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.

Remove the foil and bake for another 30 to 45 minutes, keeping an eye on the progress, until the cooking juices have evaporated and the vegetables have taken on a nice roasted aspect.

Remove the sprigs of herb, and serve immediately, or at room temperature, or cold. It gets even better the next day and the day after that.

Can You Identify These Apples?

2011-08-03T21:19:00.000-07:00

My parents don't pay much attention to plants and trees and flowers. Thus, after their landscaper told them what kinds of fruit trees he had planted in their yard, they promptly forgot what he said. This left me to try to guess what we're growing based on the fruits I pick.

Some were easy, like the unmistakable Asian pears. Others have stumped me, like the firm green apples that ripen every August. At first I assumed they were Granny Smith, but then I read that Granny Smith apples are late-season ripeners. These apples are most definitely early ripeners, looking ripe in early August every year. The flesh is tart and a bit dry... but that could be due to lack of water. :-) Here's a picture of my first harvest - any ideas as to what kind of apples these could be?

My First (and Coolest Ever) Interview

2011-07-31T21:45:00.000-07:00

Farmer Daniel Gannon

Today I am very proud to present my first ever interview - with local farmer Daniel Gannon of Humble Roots CSA. I first noticed Dan at the West Sacramento Farmer's Market, handing out samples of sprouted quinoa and buttons that proclaimed, "Know Your Farmer".

In talking with Dan, I learned that he quit his job to start a farm in my hometown, and is committed to doing it the "old-fashioned" way - no tractor, pesticides, or anything that would harm the earth. His plot of land used to be used for horses and he is focusing restoring it for agricultural use so he can start his own Community Supported Agriculture program this fall.

I had to know more about this project, and am so grateful that he took time in the middle of summer (a crazy time for farmers) to do this for me. I'm glad he did so that I can share it his story with my readers. If you want to be inspired by someone who is passionate about what they do, look no further than Dan Gannon. Here's my interview with him:

Q: How did you first become interested in farming?

A: During my sophomore year in college I was studying Molecular Environmental Biology and decided I didn't want to spend the rest of my life in a sterile lab environment. I was simultaneously enrolled in a lab class titled "Urban Garden Ecosystems". This type of lab was much more appealing to me. I found a practical application for the classes I was taking on microbial ecology.

More importantly, I really enjoyed the people that were involved in the student community garden. Here were folks sharing food and experience with each other and the neighbors. So I changed my coursework, developed an interdisciplinary major called Agricultural Ecology and began my education. Following this change, I managed a UC research farm for two years studying pest incidence in crops fertilized conventionally and organically.

Q: What role did your education play in the way you farm?

A: My training in ecology has given me complete confidence in the natural systems already in place all around us. It also reinforced the need to consider people as an integral part of natural systems. We are not separate from the systems that produce our food. In fact, our homes, farms and native plant habitats don't have to be separate. I want to share this experience with people.

Q: How long have you been farming? How would you describe and why do you implement the practices you use?

A: This is my first year farming. The most accurate term for describing the food production system that I am developing is "Agricultural Ecology." Ecology is paying attention to how living organisms interact with each other and the environment. By learning from the life cycles in place, and working to align my goals and labor with these cycles, I am propagating a site-specific method for producing the most stable yields with the least amount of energy (fuel, calories, etc) input required.

In any living system microbes make up the majority of biomass, so in my system I want to develop a microbial community that will do the bulk of the work to provide healthy plants and animals. This is the most effective way to provide worthwhile food. That is why I practice Agricultural Ecology. At the same time this ecosystem contributes clean air, water, and land; genetic integrity and diversity; a good living wage for workers; a sense of community for all participants; social stability; creative leisure activity; a good place for a child to grow up, and everything else I can think of that is worthwhile in life.

The best perk about this system is that I get to raise my daughter in the best way I can imagine. This is what we are really talking about here. This food production system allows communities to become stronger, neighbors to become closer, and loved ones to share the experience of a great meal around the kitchen table. Humble Roots Community Supported Agriculture is bringing the farm back home!

Q: Tell us a little about the current project you are involved with in West Sacramento.

A: I am incredibly excited about this project. Mostly, I'm passionate about how I'm farming. I want to give people a choice with how their food is grown. It's the same choice I want as a consumer. The fact is that I'm growing food without any diesel fuel or machinery. My system provides a good living wage to as many people as possible per acre. So when you buy food from Humble Roots your money pays a wage for a person in your community. The details of how I farm are to minimize costs by limiting inputs and by cultivating not the soil but the living organisms within the soil. They are the most productive workers. Also important for stability in my system is native plant life. These are the most unique characteristics of my farming methods. But to set up the story of this particular project we have to take a step back.

I had been trying to find an opportunity to farm, dead set on the belief that it would not be worth it unless I owned land because my practices include investing in the soil for the first few years before it is really developed for production. It was also because of my pride and stubbornness. It was like I was wearing blinders. Finally, out of frustration, I gave up this notion that I had to own the land I farmed. Then I quickly found there were many good opportunities.

I took the smallest piece of land in the hopes of creating a system that is easily reproducible. I started by broadcasting a fall cover crop to start to build a living soil. I had saved up enough money at my job to have a real shot at getting the ground work done, so I quit my job in the spring to devote more time to the farm. My belief is that it should be easy for anyone who has the desire to say, "Yes, I want to farm," or “I want to know my farmer!” My hope is to show that it doesn't have to be difficult to make that decision.

Q: What sorts of things are you currently growing? What do you hope to grow in the future? Do you plan to start a CSA?

A: This year, for soil improvement, I have grown rye and barley; daikon radish; phacelia; ground pea; potato; all among the weeds that were established on-site. For production I am growing ten varieties of heirloom tomato; three of heirloom sweet peppers; four of heirloom melons; summer squash; basil and summer savory. I grow the herbs among the tomatoes to increase production of flavor and aroma compounds in the tomato plants. I've got dense plantings in my beds. You can't do that if you use a tractor to weed your rows. That is just one example of the attention to detail that is possible in a food production system like Humble Roots.

The fertility of the soil this summer is better than I had expected, so I will be getting CSA member commitments prior to planting fall crops. My farm can support fifteen to twenty member shares. The plan is for a fifteen member CSA system. Humble Roots emphasizes the "community supported" part of community supported agriculture (CSA). I have chosen a unique approach. I've made the commitment to taking local food and CSA a step further. Members get the opportunity to be personally connected to this farm. I invite members to enjoy a full year of food from land close to your kitchen. Growing it yourself is the only way to eat food closer to where it grows. The member makes a commitment to financially support a neighborhood sized small farm and the people involved with it.

If folks value good food, this provides the opportunity to show it and participate in an ecosystem that contributes to life. Our pricing is based on a sliding scale. It takes me at least two hours per week to grow food for one family. The minimum commitment is $30 dollars per week. I harvest 50 weeks out of the year.

Now if someone is employed in a profession earning $100 dollars per hour, and they value an ecological approach to farming as we discussed earlier, then I challenge folks to assign the time of a farmer the same value as they have assign their own time. My time is not spent on a tractor, removed from the land I farm, but instead intimately connected to the earth that provides for us, studying, paying attention, and making decisions about how to best produce food for generations to come. I believe that people value these principles enough to financially support this farm.

Q: Can you describe a typical day for you?

A: The simple answer is I sweat and get dirty. I am very hands on with two components of my system: water and soil. My time spent managing these two resources will always pay handsomely over the long term. I made the decision in the beginning that I could not sacrifice responsible methods of food production for convenience. Soil and water conservation are two key factors in every decision I make. Additionally, I spend a surprising amount of time in marketing activities and networking with other young responsible farmers.

A friend of mine describes it best when he says, "Subject to change." I am learning that I need to align my efforts with the cycles that have been stable for a long, long time. For instance, while weeding one day, it became clear that I needed some chickens to eat my weed seeds for me. I was missing an essential part of an ecosystem, and was not using my time most effectively. I learn a lot from paying attention.

Q: What is the best way for an average person to become actively involved in the food production process?

A: First is to grow your own food. Grow a little or a lot. I'd be happy to be put out of business because every neighborhood had adequate space for a community garden and neighbors took care of each other. I don't think this is impossible. But most likely there will always be a need for farmers.

Second is to know your farmer. CSA systems probably provide the best opportunity to support particular principles or personalities. Going to Farmer's Markets is a good choice too. The hardest part is identifying that your everyday food choices have an effect on our ability to live comfortably on Earth. So please, for the love of your fellow man, make well-informed decisions, whatever the particulars turn out to be. Choose food grown in ways that you consider responsible. Then, having made your choice, a choice you can be proud of, share it with everyone you know. Share the joy of a meal around the kitchen table. Talk about the weather, and how it imparted a unique characteristic to your meal. Pay attention to the seasons, and participate in the experience of connecting to the Earth and the people around you through the food you eat.

Q: Do you think it's possible for farming to be an economically successful venture in today's world? If so, how?

A: It better be. It starts with your readers joining as members of Humble Roots Community Supported Agriculture. We need to eat. And my daughter and new nephew need to eat. All my friends’ kids need to eat. And of course, we need responsibly grown food available. The good news is that our conventional system of agribusiness is crumbling. In the place of this catastrophe, like trees after a forest fire, small farms are sprouting up in the cracks of the sidewalk, in an empty lot, in land spoiled by the use of chemicals. Small farms, like microbes, diverse in nature, have the capacity to restore the health of land and body.

Be sure to "Like" Humble Roots CSA on Facebook here. For more information, contact Dan at:

Dan Gannon
Humble Roots CSA
participate@foodandnatives.com
916-799-6068

What Would Alice Do?

2011-07-28T15:13:00.001-07:00

Source: norecipes.com via Stacy on Pinterest

Despite the fact that summer is in full swing, I found myself uninspired in my menu planning today. And I found myself wondering, What would Alice Waters do?

I found the answer on Chez Panisse Cafe’s website: A menu inspired by Deborah Madison, whose wonderful cookbook Vegetarian Cooking for Everyone is a welcome presence in my own collection.

I love how the menu focuses on the best organic produce, like zucchini, greens, corn, sweet peppers, rosemary, and tomatoes. Sample dishes from the menu:

Salads:

- Blue Heron Farm Little Gems lettuce with mustard dressing, spiced beets, egg, and chives
- Shaved fennel and parsley salad with black pepper and Parmesan

Entrees:

- Pizzetta with zucchini, bottarga di muggine, and mint pesto
- Sheeps milk ricotta and greens cannelloni baked in the wood oven with porcini mushrooms
- Grilled Riverdog Farm chicken breast with succotash and sweet pepper relish
- Pizza with Flammé tomatoes, pancetta, and rosemary

And for dessert, the simplest one I saw was a bowl of Frog Hollow Farm Santa Rosa plums! The fancier options included a peach, nectarine, and berry cobbler with vanilla bean ice cream.

Alice: Consider me inspired.

Exciting News!

2011-07-27T22:18:00.000-07:00

Things have been very busy this summer and I have not had the time to blog as I would like to. Most of that is due to two things:

1) Growing our garden takes a lot of time. But recently even that has been neglected woefully because of the next reason:

2) We are moving! We will finally have a place to plant and grow a real garden, and we can hardly wait! We won't have to wait long, because we only have a month to fix up the new place, pack and move. Luckily, it's just across town.

I keep planning the landscape when I should be focusing on fixing up the house itself. My excuse: We can't do much until the flooring and paint is done, so in the meantime, why not dream up delicious homegrown produce and herbs?

There is a basic landscape in place, but most of the plants and trees have been torn out for some reason. All that remains is a yellow rose bush and a what appears to be a neglected dwarf orange tree:

I had a chance to ask the previous owner about this sad little tree, and she lamented that it had never produced fruit. So I have my work cut out for me, friends! The first thing I did was prune the tree, add compost, water it, and mulch it. It's looking better already and I am dreaming of oranges this winter (hope hope)! In my dreams, it's something like a miniature version of this:

Source: yourhouseandlife.blogspot.com via Lauren on Pinterest

Caribbean Spiced Slow Cooker Ribs

2011-07-21T18:29:00.000-07:00

Source: nytimes.com via Marie-Helene on Pinterest

I have this problem with ribs. It seems like all I have to do is see a picture of them and all of a sudden: instant craving. And it isn't like ice cream or some other craving where I can go to the store and buy fall-off-the-bone tender ribs slathered in BBQ sauce.

I know there are plenty of grilling experts out there who loving apply homemade rubs, place their ribs in smokers, ovens, on grills, tenderly dab sauce on them... This could take hours. Problem #2 is that I don't have that kind of patience for meat, especially in the summertime when the cooler I can stay, the better.

Solution: My trusty slow cooker. On a hot summer day, this recipe is a god send. It involves applying a simple rub to your ribs, slow cooking them all day, adding some BBQ sauce at the end, and before you know it, you've got tender, gooey ribs - all without turning on your oven once. Thank you to my homegirl Betty Crocker, and my friend Donna for the recipe.

Caribbean Spiced Ribs

From Betty Crocker’s Cookbook

3 pound pork loin back ribs

2 Tbsp instant minced onion

1 tsp ground mustard

1 tsp crushed red pepper flakes

½ tsp ground allspice

½ tsp ground cinnamon

½ tsp garlic powder

1 medium onion, sliced

½ cup water

1 ½ cups barbecue sauce

In a small bowl mix instant minced onion, mustard, red pepper flakes, allspice, cinnamon and garlic powder. Rub mixture into ribs. Cut ribs into 4-inch pieces if they have bones. Layer ribs and sliced onion in slow cooker. Pour water over ribs. Cover and cook on Low heat for 8-9 hours. Remove ribs from cooker and drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl and dip ribs into sauce. Place ribs in cooker and pour remaining sauce over ribs. Cover and cook on Low for 1 hour. Revel in carnivorous delight. Serves 6.

Tortellini with Italian Sausage, Fennel and Mushrooms

2011-07-18T23:32:00.000-07:00

With homegrown fennel and Swiss chard on hand, I found out this recipe, switched the spring spinach for summer chard, and it was a delicious one-pot meal.

Tortellini with Italian Sausage, Fennel and Mushrooms
Adapted from Bon Appetit

1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-ounce package sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-ounce package fresh tortellini with 3-cheese filling
1 c. Swiss chard, sliced into ribbons
1/2 cup finely grated Parmesan cheese plus additional (for serving)

Preparation

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add chard; toss gently until chard wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

Chez Panisse's Nectarine Blackberry Galette

2011-07-14T20:00:00.000-07:00

I would love to eat at Chez Panisse in Berkeley someday; it is one of my life goals. I read a book several years ago called "Alice Waters and Chez Panisse" by Thomas McNamee, a delightful recollection of the rollicking 70's Berkeley atmosphere and how Chez Panisse was created at that time. The book also chronicles how the restaurant has evolved over time under the guidance of Alice Waters, the perfectionist/artist/pioneer of California cuisine.

Sprinkled throughout the book are recipes for dishes served at Chez Panisse, and there is one page I have turned to over and over again. It's a simple, flexible recipe for a fruit galette by pastry chef Lindsey Shere.

This galette is phenomenal with almost any kind of stone fruit. I have used peaches, nectarines, plums, even apples in winter; you can also use some berries in a combination with other fruit, although you may find it too juicy if you were to use all berries. This week, I used nectarines from the farmer's market and plump wild blackberries I picked.

The crust for the galette is ideal - flaky, buttery, both crisp and soft, flecked with coarse sugar and filled with meltingly soft, sweet fruit. Baking it on a pizza stone does make a difference, so I recommend buying one if you don't already have one in your kitchen. Here's the recipe, which is very casual and more of a tutorial in Lindsey's own words:

Lindsey's Fruit Galette

Peaches, nectarines, and plums are great for this. It's easily translated to apples and pears, too. One of the great things about a galette is you can make it any size you want. If you want something for two people, you can make a little one.

You start with a pate brisee, of whatever size you need for what you're making. The one I use, for 6-8 servings, is a cup of flour, six tablespoons of butter, a quarter teaspoon of salt, and a quarter cup of cold water. You just put it together like pie crust, very quickly. I usually chill it then for a little while to let the flour relax a bit.

I roll it out really thin, as thin as possible, into a big circle. I usually bake it on a pizza pan, but it could be on a flat cookie sheet. If you've got a pizza stone, putting the pan on that would be an ideal way to bake it, because you want to get heat to the bottom of it very quickly.

So you roll out a big circle and lay it on the pan. then I usually make a mixture of equal parts of sugar and flour. For this size I'd use about 2 tablespoons of each and spread that over the bottom of the galette, out to about 2 inches from the edge. It's there to sit under the fruit and thicken the juices. Sometimes I add macaroon crumbs, or even a thin layer of almond paste.

If I were using peaches or plums or nectarines of pluots, I would use about a quart of sliced fruit. You can either arrange the fruit in a fancy design on the dough or just scrumble it about. Peaches I peel usually, but not plums or nectarines.

Now this is the part where you have to make a judgement. i sprinkle the top with sugar - more if it's something like peaches. You can sprinkle it reasonably heavily, because those things because much more tart when you cook them.

When you've sprinkled the fruit with sugar, fold the edges of the dough up over the fruit. You can pleat them in or father them in. Then I brush those folded-over edges of dough with water , pretty heavily, and then I sprinkle just the edges really heavily with coarse sugar, so there's a thorough coating on it.

It goes into the oven to bake at 400 degrees for 45-50 minutes. The thing you want to be sure of ts that the fruit is thoroughly cooked, and that it's boiling in the center of the galette, because that will cook the flour on the bottom.

When it's done, immediately slide it onto a rack to cool, so that the bottom doesn't get soggy. In the first 5 minutes or so, while the juices are still bubbling, I use a pastry brush to pick up those juices and glaze any of the fruit that looks dry. After that, the juices disappear into the flour, so you've got to be quick. And that's it.

Dead Simple Dill Pickles

2011-07-14T19:23:00.000-07:00

I have been dreaming of old-fashioned, homemade pickles since last winter, when I picked out some pickling cucumber heirloom seeds to plant this year. The weather delayed the harvest, so when pickling cucumbers began popping up in the farmer's market last week, and my own crop had just begun to produce, I was too anxious to wait!

I have never made pickles before, and it strikes me as a wonderfully old-fashioned way to preserve produce. I decided I would first tackle the most basic thing possible: A simple dill pickle.

I found a recipe that sounded easy enough, but later when the jars were already sealed and stored, I began to worry. Most of the other pickle recipes I was seeing online included a lot of seasonings like mustard seeds, special ingredients to preserve the crunch factor, and so on... I became so worried about my humble pickles that it took me a week to crack open a jar and timidly do a taste test.

Fantastic! They are crunchier and crisper than anything I've had from the store or from a restaurant, and with a good balance of flavors between the dill and vinegar. If you're looking for an easy recipe for beginners and want to try your hand at homemade pickles, this is a great place to start. And you probably already have most of the ingredients in your pantry!

NOTE: After washing your cukes, sort them into piles by size. This uniformity of size will help your jars look nicer and the cukes will fit better into the jars.

Dead Simple Dill Pickles

7 wide-mouth quart jars, lids and rings
1 bunch fresh dill
25-30 pickling cucumbers, washed and scrubbed and halved or quartered, it's up to you!
7 garlic cloves (or more)

Brine:

8 1/2 c. water
2 1/4 c. white vinegar
1/2 c. kosher salt

GET ALL OF THIS GOING BEFORE FILLING THE JARS
1. Wash the jars in hot, soapy water (or dishwasher); rinse and fill with hot water. Set aside.
2. Fill canning kettle half-full with hottest tap water; set on burner over high heat.
3. In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
5. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
6. FILL JARS: place a layer of dill and one garlic clove at the bottom of each jar. Then tightly load the cukes into the jar to the NECK of the jar. Squeeze cukes into the jar tightly. Uniform size helps; add a few spriglets of dill at the top, too. You can add another garlic clove if you like (optional).
7. Once jars are loaded, pour in the bring leaving half-inch head space in each jar.
8. Add lid and ring to each jar, tightening evenly.
9. Place jars into canned with water JUST to the necks of the jars.
10. Bring water ALMOST to a boil (about 15 min, depending on how fast it heats up).
11. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel, and let cool.
12. Check for seal, label jars, and store in a cool dark place.

Apricot Vanilla Bean Jam

2011-07-12T21:56:00.000-07:00

We had a pretty good crop of apricots this year. I have eaten many whole; also, I froze a big bag of them, roasted them and topped them with honey marscapone, and made an apricot crisp. This week found me with a bag left, many of which were on their last leg, and many of which the birds had already begun nibbling. In other words, not the prettiest specimens, but still perfectly good for making jam.

Sheepishly, I must admit that this is the first time I have ever bought "vanilla bean" - or, more accurately, a vanilla pod with innumerable sticky seeds inside. All I can say in my defense is - $11 for one! One jar! One pod! Eleven dollars! Ouch!

My discomfort over the price melted away once the jam began simmering and the two independently delicious smells of vanilla and apricot began to intertwine and waft through my kitchen. And it was all but forgotten when I took my first bite of the finished product... Then licked the spoon, the pan, and spooned the leftovers over yogurt for dessert. This jam would be supremely divine over ice cream as well.

Sorry, but the amounts are approximate here, as I was mostly improvising and trying to use up what I had.

Apricot Vanilla Bean Jam

10 cups apricots, roughly chopped (approximate)
3 c. white sugar
1 vanilla bean, halved and sliced down the middle
juice of 1 lemon

Combine all ingredients in a large pot, bring to a boil. Reduce heat to a simmer and cook for about 1 hour, stirring regularly with a wooden spoon, until jam reaches the gel stage. Ladle into sterilized jars and process the cans.

A Midsummer Day's Dream

2011-07-10T21:46:00.000-07:00

I'm currently reading Annie Dillard's "Pilgrim at Tinker Creek", a meditation on the majesty of nature. Only problem is, after a few pages of reading how magnificent the natural world is, I find myself running outside to observe it first hand! Look what I found in my own backyard (ok, my parents' actually....)

The pumpkins are taking over the garden! They're sweet varieties for pie-making, so come October there will be fresh pumpkin pie, oh yes! And look below, we've already got a big one!

Fennel! Finally came through. We thought these were carrots for quite a while.

First Brandywine tomato - I'm salivating already just watching it turn red!

Italian San Marzano tomatoes - Pasta, you are calling my name!

Pickling cucumbers! Woo hoo! Finally!

Apples - let's hope they're edible this year. They're sometimes very dry. Strange, huh?

Asian pears on the tree - we have a TON this year!!!

Dill - so pretty when it blooms

Plums

First harvest of wild blackberries. Totally worth the thorns!

Life is truly beautiful when you're outside!

What to Do with Zucchini?

2011-07-09T19:56:00.000-07:00

There is one thing that can be counted on to grow well every year here: Zucchini. Perhaps no other crop is as prolific as this Italian squash. Last year I was craving zucchini bread and practically begged friends for zucchini via Facebook, but no offers came through. This year I will not be buying zucchini again, as our two plants are already producing plentifully.

Once the newness of zucchini begins to wear thin, one always starts to wonder what to do with it all. Here are a few suggestions that I have enjoyed in the past:

Healthy Stuffed Zucchini (with bulger and pine nuts)

Zucchini Bread with Pineapple (wonderfully sweet and moist)

Thanks to Pinterest, I am determined to also make:

Zucchini Lemon Cookies

Source: food52.com via Stacy on Pinterest

Chocolate Zucchini cake

Source: noblepig.com via Stacy on Pinterest

Zuni Cafe Zucchini Pickles

Source: thewednesdaychef.com via Stacy on Pinterest

Ratatouille

Source: tarteletteblog.com via Stacy on Pinterest

I could go on and on. I got so carried away, I created a whole Pinterest Board for zucchini recipes. Any other zucchini-related suggestions out there?

Simple Roasted Apricots with Honey Marscapone

2011-07-06T21:38:00.000-07:00

This is the best use for fresh apricots I have had! I literally licked my plate when I was done. Thank you to Joy the Baker for this recipe! It was my first time using marscapone, which was incredibly thick and rich with the texture of butter. I recommend using 2 apricots per person.

Simple Roasted Apricots with Honey Marscapone

4 apricots, halved and pits removed

2 tablespoons granulated sugar

1/2 cup marscarpone cheese

1 teaspoon honey

1 teaspoon chopped mint

1 teaspoon chopped lemon balm (optional)

Preheat broiler. Place sugar in a shallow bowl. Dip apricot halves in sugar and place in a oven safe dish (I used a cast iron pan).

Place dish under the broiler and bake for 3 to 4 minutes. Keep an eye on the apricots, and carefully rotate the pan as necessary. Sugar will melt, boil and begin to brown. Remove from the oven and allow to cool slightly.

In a small bowl, mix honey into mascarpone cheese. Place slightly cooled apricots on a plate. Top with a dollop of mascarpone mixture, and a sprinkling of fresh mint and lemon balm. Serve. These apricots are best served just after they’re baked.

The Upside of 100 Degree Weather

2011-07-05T21:40:00.000-07:00

Sacramento is notorious for its hot summers, at least as far as Northern California climates go. Temperatures are now reaching typical July heights of 100 degrees or higher. But there are advantages to the heat that accompanies the heart of summer:

For one thing, the hot sun is finally ripening the apricots on my parents' tree, and I know just what I want to do with the first deliciously ripe ones, thanks to Joy the Baker:

Source: joythebaker.com via Stacy on Pinterest

After these delightful Grilled Apricots with Honey Marscapone, I need to find a use for zucchini, yellow squash, carrots, and absolutely loads of Swiss Chard that I harvested today. I also have harvested two Black Krim tomatoes and two Roma tomatoes, but they haven't made it to the kitchen without being devoured. I am always impatient for tomato season to arrive, but this won't truly happen until August/September in Sacramento, so until then I must be content with clandestine nibbles in the garden.

As for the veggies, I think a simple veggie lasagna and tossed salad would be a nice use for them!
What would you do with them?

Hiking Mount Tamalpais and Muir Woods

2011-07-05T09:10:00.000-07:00

Is there any better feeling than accomplishing something you have wanted to do for a long time? This weekend, I had that wonderful feeling after I hiked through Muir Woods National Park and Mount Tamalpais.

Source: flickr.com via Kristen on Pinterest

Muir Woods was so peaceful and serene, as we walked through the towering redwood trees. We saw a stump of a tree that was planted in 909 AD! Seeing how some trees have been burned out but continue to stand signified strength. Observing new trees springing up where others have fallen and decayed reminded us of the circle of life.

Source: flickr.com via Sean on Pinterest

As for being on Mount Tamalpais, it was like a walk in the clouds - perfect 70 degrees, the smell of trees and earth, blue sky above and the city below, hawks flying next to us. It was the kind of weekend you hope to have but seldom find.

My Life in France

2011-06-30T22:02:00.000-07:00

Isn't it incredible how a photograph can transport you back in time, to far away places, to memories you didn't know you still had? Old pictures I recently unearthed in old photo albums reveal a life I lived in France, when all I had to do was look out the kitchen window to be inspired. Just a few pictures tell so much:

Here is a typical French dinner, served by my elderly host, consisting of meat and vegetables, freshly baked bread, fresh fruit for dessert, and of course the famous cheese platter.

This was the room in which I awoke to the street of the Bastille below my window. The bed in which I slept, the journal splayed out to record my adventures. I wonder where that journal is now!

There was time to savor life and food in Paris. Time to stop at a market for lunch supplies, at a boulangerie for a baguette, and a patisserie for at least two pastries per day. (What? I only had 6 weeks to try them all! I was on a pastry tasting mission!)

The view from the top of Notre Dam sums up Paris for me. It remains the most aesthetically pleasing city I have ever visited, simultaneously frustrating and intoxicating, like a bad crush - one I never quite got over and wouldn't say no to even now.

Layered Salad

2011-06-29T10:20:00.000-07:00

Photo from The Pioneer Woman

In the Midwest, a layered salad like this is a potluck staple, probably because it’s a hearty dish that can feed a crowd. While the ingredients vary from cook to cook, I like the idea that everyone can make it their own. Someone might substitute blue cheese for cheddar, while another might use ham instead of bacon. This is one flexible dish.

Personally, I wanted to make mine a bit lighter than the traditional version, so I used low-fat sour cream and turkey bacon. I added some basil to the dressing because I love the way basil pairs with tomatoes and I had some growing on my patio. I also discovered that my large eggs were not hard cooked all the way through when I cracked one open, so I nixed the hard-boiled eggs this time - and it was still delicious.

The amounts will vary depending on the size of the bowl you use.

Layered Salad
Adapted from The Pioneer Woman

1 head ice burg lettuce, shredded
2 c. baby spinach leaves
1 package bacon or turkey bacon, cooked until crisp and crumbled
6-8 oz. cheddar cheese, shredded
4 hard-boiled eggs, chopped
3-4 green onions, chopped
3-4 tomatoes, de-seeded and chopped
1 package frozen green peas, thawed

Dressing:
1/2 c. low-fat sour cream
1/2 c. mayonnaise
1 T. Sugar
2 T. Basil, chopped

In a clear glass bowl, layer the salad ingredients in the order given. Mix dressing ingredients together and use a spatula to spread it over the top of the salad. Cover and refrigerate for up to 12 hours. Toss just before serving.

Around My French Table: A Dinner Party

2011-06-27T22:13:00.000-07:00

I recently heard about a new trend called a Cookbook Club. A group of friends picks an interesting cookbook and each person chooses one recipe they want to make from that book. They all get together and have a party and try a sampling of great food that they otherwise probably wouldn’t have had time or money to make at the same time. I thought this sounded SO fun and a great excuse to get to make more friends!

For my first Cookbook Club event, I chose Dorie Greenspan's "Around My French Table", one of the most popular and acclaimed cookbooks to be published in quite some time. All of the guests were impressed with how simple and approachable her recipes were. It proved to us that not all French food has to be intimidating or complicated in order to be satisfying.

My friend Tiffany made a French version of Shepherd's Pie (Hachis Parmentier), which was to die for, and that spinach bacon quiche behind it was great - even for an anti-quiche guy like my husband.

There was olive-cheese bread that was moist and savory, plus that squash I grew (just because we needed more vegetables), and I also made a citrus berry terrine. Dorie talks about how the French don't turn up their noses at gelatin like Americans are sometimes prone to do, and this recipe certainly is easy to love. Plain gelatin plus orange juice forms the base, and fresh berries and citrus segments are stirred into the mixture. It's pretty stunning when you turn it out onto a platter.

My only regret? That we didn't have a dessert. I guess that's a good excuse to do it again!

Citrus Berry Terrine
Adapted from Dorie Greenspan's "Around My French Table"

Segments from 1 pink grapefruit, cut into bite-sized pieces
1/3 cup cold water
2 packets unflavored gelatin
2 cups orange or grapefruit juice
1/3 cup sugar
About 3 cups mixed blueberries, raspberries and blackberries (if you want to add strawberries, look for small berries or cut larger ones into bite-sized pieces)

Place a double layer of paper towels on a cutting board and spread the citrus pieces out on the paper. Cover with another double layer of towels and set the pieces aside until you're ready for them. If the paper gets very wet, change it.

Pour the cold water in a large bowl, sprinkle over the gelatin, and let it soften.

Meanwhile, bring the juice and sugar to a boil, stirring to dissolve the sugar. Pour some of the juice over the gelatin, gently stir to dissolve, and then stir in the rest of the juice. Put the gelatin mixture in the refrigerator and let it chill, stirring occasionally, until it thickens slightly, about two hours. (Mine was ready after 1.5 hours.) (You're looking for a mixture with the texture of egg whites.)

Moisten a 9-by-5-inch loaf pan with cold water and shake out the excess. Gently stir the reserved citrus segments and the berries into the lightly thickened gelatin mixture, and scrape everything into the pan. Jiggle the pan a little to settle the gel and chill for at least four hours or up to overnight.

When you're ready to serve the terrine, dip the pan into a bowl or sinkful of hot water for a few seconds, and run a blunt knife around the edges of the pan. Wipe the pan and unmold the terrine onto a platter.

The terrine should be served in thick slices. If you'd like, you can dress each serving with more berries, or pour over a spoonful or two of sweetened pureed raspberries.

Sausage and Barley Soup

2011-06-25T21:10:00.000-07:00

I rarely expect both a view and good food when I dine. It's almost asking too much, isn't it? We found both at Altitudes restaurant on Grouse Mountain during our recent trip to Vancouver. It's perched at the top of the mountain with a view of the whole city below, plus the gondolas coming and going. Paul and I both ordered a certain soup on the menu, took a bite, looked at each other, and vowed to duplicate it at home.

This weekend we took our first stab at recreating it - and were even brave enough to serve it to company. It came out really well, and our guests even forgave us for serving them soup on a hot summer day.

We added our own twist with Andouille sausage for an extra kick and Swiss chard from our garden, which is doing awesome by the way. We harvested green beans, peas, chard, and 2 kinds of yellow squash this weekend. Woo hoo! Here's the soup recipe!

Sausage Barley Soup

4 cups homemade chicken broth
1 c. pearl barley
3 small links Cajun Andouille sausage, sliced into coins (we used Aidell's - highly recommended)
1 red bell pepper, diced
1 c. chiffonaded Swiss chard
1/2 c. diced onion
1/2 tsp. marjoram
1/4 tsp. oregano
1/2 tsp kosher salt
Freshly ground pepper

Bring the broth to a boil and add barley. Simmer until tender, about 40 minutes. Add in the rest of the ingredients and simmer an additional 10 minutes. Serve!

Two kinds of crookneck squash - smooth and lumpy

Shakespeare in the Park

2011-06-24T22:52:00.000-07:00

We saw King Lear at Linden Park this weekend. A picnic dinner to share-

A free performance under the shady trees-

And a classic Shakespeare tale of parents and children, dementia, greed, pride, elder care, death, distributing estates... It was actually just like a day at the office.

The same timeless human issues are played out every day now, just as they were in the 1500s.

The thing that most amazed me was how differently I perceived the play now, through the lens of my profession in the estate planning field, as opposed to what I saw when I read it in college. I remember the professors pointing out the paganism, the themes of nature and fate, the existential tragedy of the play. These elements may be present, but mostly I think it's about the same issues every family faces as time goes by.

It made me reflect that it does pay to re-visit the classics because the more you age and mature, the more levels of depth and meaning you will see in them.

P.S. It's events like this that make me fall for summer hard.

Does West Sacramento Need a Food Revolution?

2011-06-20T20:56:00.000-07:00

I have been an avid Jamie Oliver fan since I began watching "The Naked Chef" in high school, charmed by this quirky, charismatic chef with an irresistible accent. I admire him now as a person who has not been content with professional success, but has used his fame to promote positive change in child nutrition all over the Westernized world.

After watching the most recent episodes of his "Food Revolution" television show, currently set in my home state (but in LA), I began to wonder how Oliver's cry for change applied to my own neighborhood. I decided to do some investigative work on West Sacramento school lunches, choosing to examine a K-8 school, the local public high school, and a charter school.

Example #1: Southport Elementary (K-8):
The menu I found online is conveniently vague, often citing "veggie" or "fruit", but we all know that not all veggies and fruits are created equal. In some schools, pizza sauce and french fries qualify as veggies! And throwing a scoop of bagged salad and a scoop of canned peaches doesn't exactly make up for a poor quality main dish, in my opinion.

The main dishes being served to the children sound heavily processed, previously frozen as opposed to freshly made, and heavy on fat: chicken alfredo, chili dogs, pizza, chicken nuggets, corn dogs, and tater tots. This menu was used in all the K-8 schools in the Washington Unified School District from May-June 2011.

Example #2: River City High School:
I found the worst food overall on this incredibly outdated menu from last November, although there does appear to be more variety compared with the K-8 schools, which could be good or bad. Nearly every daily featured main dish appears to be fried, processed, or both. Chicken Fried Steak. Rib B Que Sandwich. Popcorn (read: fried) Chicken. Most mysteriously: Pepperoni Stuffed Sandwich. (?)

Hamburgers and pizza are available every day and a high school student could ostensibly subsist on a daily diet of these two items. I have the sneaking suspicion we're not talking about grass-fed beef or whole wheat buns.

The saving grace is that a salad bar is available daily and the menu proclaims that "all options come with fruit, salad and milk". Again, there is vagueness - is this fresh fruit or processed? Low fat milk or chocolate milk with as much sugar as a candy bar? Are we counting French fries as a veggie? Huge room for improvement here.

Example #3: West Sac Prep Charter School
By far the best of the bunch, which is obviously tied to the fact that they are independent from the universal school district menus. All students receive breakfast and lunch at no charge to their families. While a menu was not available online, the school's website says that school meals include:

- All Natural turkey & beef products are purchased from Niman Ranch
- Meals have no trans fats, reduced sugars and are high in whole grains
- Organic lettuce & vegetables
- Meats purchased from Applegate Farms (even our hot dogs are organic)
- Tillamook Cheddar & All Natural American cheese ( with no dye added)
- Barilla Plus Pasta (a whole grain product)
- Two vegetarian options daily (!!!!)
As a final clincher, their plates are biodegradable & compostable!

Conclusion: Dear Washington Unified School District: We can do better. We must do better. Others have done it, and so can we. We need fresh, healthy meals in our cafeterias and a school garden in every school. This is a challenge to rise to the occasion.

Vancouver - In A Word

2011-06-19T16:07:00.000-07:00

In a word, Vancouver was:

Picturesque

Stunning

Unique

Peaceful

Challenging

Educational

Relaxing

And of course, delicious!

Italian Panini from La Grotta

Memphis Blues BBQ

Morel pizza - great mushrooms!

Vancouver, British Colombia was beautiful (when it wasn't rioting), with clean air, natural beauty, and a gorgeous city that's been voted "most liveable" many times over by its residents. We had a great time, and it's also good to be back in sunny California. It was a little hard to get used to 9:30pm sunsets and 60 degree rain in June, but we surely enjoyed every minute of our trip!

To Vancouver We Go!

2011-06-09T22:32:00.000-07:00

It's summer, and for many families, that means vacation time. Can you believe I convinced my family to go to a totally cool place like Vancouver BC?

Well, Vancouver is pretty awesome, so maybe I should rephrase that - can you believe I convinced them that they need to take us with them?!

We'll be busy this weekend packing and traveling. I'll be gone from the blogging world for a week but return with great pictures and stories, I'm sure! I can't wait! See you then!

Fat Face Relocates to Midtown

2011-06-08T14:22:00.000-07:00

The author with a Fat Face Strawberry-Coconut popsicle

At the Sacramento Mobile Food Festival in April, we waited in forever long lines and the only thing we successfully tasted was a popsicle from Fat Face. I loved the bold, creative flavor combinations, like Kaffir Lime-Avocado, Strawberry Lemonade, and Plum-Basil. It also saved the festival from being a total waste for us, which was a bonus.

Formerly housed in Davis, this purveyor of creative frozen treats and gourmet meals has found a new home in midtown, according to an article in today’s Sacramento Bee. You can now try Fat Face's exciting popsicle flavors (for $3 each) at the new Fat Face café inside Bows and Arrows (1815 19th St.), a popular hipster clothing store/art gallery heavy on vintage style.

The menu is still evolving, but currently includes several sandwich plates like smoked Bledsoe pork sandwich with greens or chips and a pickled carrot ($9) and a beer poached fig sandwich with caramelized onion, arugula and goat cheese ($9), plus cheese plates.

So go ahead, indulge your inner hipster, and check out Fat Face!

Goodbye Pyramid - Hello Plate!

2011-06-07T16:06:00.000-07:00

So this is the USDA's latest re-created food guide. Gone is the beloved pyramid of my youth. In addition to the divided plate, they have a slogan for each food category.

Grains - Make at least half your grains whole
Fruit - Focus on Fruit
Vegetables - Vary your veggies
Dairy - Get your calcium-rich foods
Protein - Go lean with protein

There is also a website, Choose My Plate, that offers free tools for weight management, including diet and exercise. There are tips for eating out, for pregnancy diet, vegetarian diet, etc.

I think the new website is nice. I like that the new plate method breaks down each meal and offers a more solid visual model than the pyramid. Of course, it has weaknesses, the main one for me being that I don't eat like this, and most of America probably doesn't either. Most ethnic foods like tacos, lasagna, pizza, pasta... heck, even a casserole, combine several elements in various combinations. The new website has a chart for "mixed dishes", but only includes about 2 dozen examples.

What do you think of the new plate method?

A Moroccan Dinner Party

2011-06-05T22:57:00.000-07:00

A good friend hosted a fabulous Moroccan-themed dinner party this weekend, and while there was no belly dancing, the menu was to die for. The appetizer was a Bastilla, the sweet and savory chicken pie of Morocco, made with phyllo dough, braised chicken, almonds, and sprinkled with cinnamon and powdered sugar.

This is a dish that everyone should try at least once - and if you’re anything like me, you will crave it ever after. Next, a lamb tagine with kalamata olives and apricots, served with roasted veggies over couscous. (Didn't get a picture as we were fully engaged in stuffing our faces at this point.)

Finally, an orange-cardamom custardy flan for dessert, sitting in a pool of caramelized sugar.

Once again, I am in awe of the power food has to transport us far away from our everyday lives. You must try the Bastilla - it's like chicken pot pie on crack, a delightfully exotic dish to make on a weekend and impress your friends and family.

Moroccan Bastilla

1 chicken (about 3 lbs.)
2 med. onions, chopped
1 lg. can (49 oz.) chicken broth
1 c. chopped parsley
1 cinnamon stick
1 tsp. ginger
1/4 tsp. pepper
6 eggs
8 sheets phyllo dough (keep covered)
4 tbsp. melted butter
1 tsp. sugar
1 tsp. cinnamon
1 c. sliced almonds
Powdered sugar & cinnamon

Cook chicken in broth with onions, parsley, cinnamon stick, ginger, and pepper for about 1 to 1 1/2 hours. Debone and skin; cut meat into bite size pieces. Bring broth to a boil over medium heat. Lightly beat eggs and pour slowly into broth; cook, stirring until curds form, about 1 to 2 minutes. Strain.

Brush melted butter on bottom and sides of a deep 10" pie pan. Overlap 6 phyllo sheets to cover the bottom and extend 8" to 10" over the edge of the pan. Brush with butter and sprinkle with sugar and cinnamon. Top with chicken; spread egg mixture over the top and sprinkle with almonds. Fold edges of phyllo dough over filling and brush top with butter. Fold remaining 2 sheets of phyllo over filling and brush top with butter. Fold remaining 2 sheets of phyllo in half cross wise and place on top. Tuck edges inside pan and brush with butter. Bake at 425 degrees for 20 minutes or until golden brown.

Invert on a cookie sheet and bake until bottom is golden, about 10 minutes. Turn onto a platter and cool 5 minutes. Sift powdered sugar over top. Decorate with criss crossing lines of ground cinnamon. Slice to serve. Makes 8 main dish servings or may be used as an appetizer.

Newest Herb Acquisition: Cuban Oregano

2011-06-03T10:21:00.000-07:00

We made our second trip to the West Sacramento Farmer’s Market last night. We bought:

- $8 half flat of super-sweet strawberries

- A bag of crisp snap peas for $2.50

- Flank steaks ($8/lb) from Lucky Dog Ranch, which I realized is the same meat they serve at the wonderful Roxy restaurant. Tonight we’re grilling it and making a stab at our first chimmichurri sauce. Looking forward to it!

- Two kinds of Oregano. I needed something replace the parsley that went to seed in the last month, as it typically does in the second year. I knew I needed to replenish my herb box, so I thought I would take a stab at oregano for the first time. The first plant I saw was familiar enough and looked like a baby version of this:

This is Greek Oregano, the typical kind grown.

The second is new to me : Cuban Oregano!

See how different it looks? The fellow who sold it to me said it was good to slice and put in a green salad. Does anyone have any suggestions for using this unique herb? Maybe I should try my hand at Cuban food.

Super Natural... Every Day?

2011-06-01T18:29:00.000-07:00

In 2008, shortly after I started my blog, I discovered 101 Cookbooks, one of the most popular food blogs on the web. Heidi Swanson seemed like the sort of person who ordinary people want to spy on, or live vicariously through, depending on your perspective. After all, would wouldn't be curious about a vegetarian hipster from the Bay area who travels, cooks healthy, exotic food and photographs it all as she goes?

After a while I became disenchanted. Who was this health nut of a character with a pantry full of ingredients like tempeh, millet and wild nori seaweed? I found it all a bit much. However, with Heidi's new cookbook, Super Natural Every Day, selling like hotcakes, I decided to give a go at a few of the simpler sounding recipes.

I made:

Green Lentil Soup

And Baked Oatmeal with Blueberries

I really liked the lentil soup, despite the small rock I bit into one particular bite. (They aren't kidding when they tell you to pick through your lentils! There is a reason for that, I've learned.) The soup was simple, dotted with spiced butter and sprinkled with green chives. The flavor was reminiscent of an Indian daal, and it was very tasty with wheat saltine crackers.

The baked oatmeal was rich (even more so because I substituted part leftover coconut milk from the lentil soup for the regular milk) and a hearty yet healthy breakfast. I loved the flavors of the coconut, spices, blueberries and walnuts all layered in one dish.

Heidi, maybe you and I can be friends again after all.

Things I Loved About Memorial Day Weekend

2011-05-31T19:44:00.000-07:00

I haven't feel like I haven't blogged in forever! Last week was busy with a new employment opportunity writing travel articles for Examiner.com (see my profile here!), and planning for a great weekend getaway to Cambria, California, thanks to the generosity of my aunt and uncle who invited us to stay at their beach house with them.

Just a few highlights from our trip:

Grilling some famous Hearst beef for dinner at home

Wildflowers - everywhere!

Seeing the sea lions

Having afternoon tea

The best ribs and potato salad I've ever had (at Hot City BBQ in Los Banos, CA)

The most adorable cottage and garden I've seen

Olive oil tasting, with my favorites tangerine olive oil
and olive jam (sweet, salty, amazing!)

The ocean, and that particular humidity that you can only inhale in a coastal town.

What did you do last weekend?

Gardening, Weeds, and Life

2011-05-23T18:10:00.000-07:00

One benefit of gardening: It reminds you of your connection to the natural world and your dependence on nature. Sure, I could walk into the grocery store and buy whatever I need, but growing my own food reminds me of the natural order of things - and has helped me empathize with farmers a lot more! Last week, West Sacramento was hit by a hail storm which left significant damage to our still-young plants. Check out this sad spinach :

And these hole-ridden green bean plants:

My hope is that, since the plants are still young, that they will eventually recover. But hail isn't the only problem we're encountering. Because we failed to mulch initially or put down plastic or anything to prevent weed growth, our naturally weed-prone plot is already overgrown with grass. If grass were edible, we'd be all set to feed ourselves, but sadly the weeds only compete with our plants for nutrients and sunlight. So every weekend we're out there pulling weeds.

Still, the fact that anything is growing at all is a huge encouragement compared with years past.
(Lettuce is above and baby carrots are below.)

After harvesting radishes and fresh butter lettuce for a big salad for Sunday night dinner, my dad made an interesting comment. "That was growing out there? How come all I see in the garden is weeds?" It made me think about perspective and life and how we see what we look for, what we focus on, either in a garden or in life. If we focus on the negative things, we may miss out on the beautiful, delicious elements that make it all worthwhile.

White-Chocolate-Dipped Stawberries with Citrus Sugar

2011-05-22T16:12:00.001-07:00

I have altered the recipe below slightly. One change of note was that the original recipe calls for "good-quality chocolate". For some reason, I find it vaguely insulting to a recipe reader when it commands one to use "good-quality" of anything. I imagine some sort of Julia Child-like cook wagging a finger at me and reprimanding, "You uncivilized brute - drop that bar of Alpine White I know you were thinking of using in this distinguished recipe which is FAR too good to include a Nestle product!" I will put more trust in you than that. I will assume that you can discern the value of good white chocolate.

That said, at first glance I wasn't sure that I'd care for this recipe because let's face it - if I had the choice of whatever Sheri's Berry I wanted, it's got to be dark chocolate all the way. Still, the idea of citrus sugar intrigued me, and that's what convinced me to try this method. The first bite of my "test strawberry" was surprising - the fragrance and bright flavor of the citrus sugar was an excellent match for the mild white chocolate and the sweet berry. I never thought I would love a white strawberry as much as I did a dark one, but this is one delicious recipe, and perfect for spring.

White Chocolate Dipped Strawberries with Citrus Sugar
From Bon Appetit

2 T. sugar
1/2 tsp finely grated orange peel
1/2 tsp. finely grated lemon peel
6 oz. white chocolate, chopped
16 large ripe strawberries (washed and patted completely dry)

Line baking sheet with waxed paper. Using fingertips, mix sugar and citrus peels in a small bowl until sugar is moist. Stir chocolate in a small bowl set over a saucepan of barely simmering water until melted and smooth. Remove from over water.

Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.

West Sacramento Farmer's Market

2011-05-19T14:27:00.000-07:00

My love affair with farmer’s markets began with a trip to the Ferry Plaza Farmer's Market in San Francisco just after I graduated from college. Never had I seen such an array of attractive- no, more like immaculate- produce in my life. Nor was I previously aware that fruit could taste as sweet and satisfying as the samples that were handed out by eager vendors. Tiny apricots that popped like bursts of sunshine in my mouth. Dark, tiny strawberries with an intense flavor far outshining anything the grocery store could dream of selling.

After my discovery, I was pleased to learn about more accessible, nearby options. First, I visited the market at Davis, where neighborhood food vendors like the Hotdogger, local musicians and enthusiastic student protesters all created a strong sense of market attendance being a community affair.

Last summer, I took an out-of-town friend to the downtown afternoon market at Caesar Chavez park, where we selected a bag of perfect pears for a crisp so delicious we later declared it superior even to the apple version. Despite the melting heat of a late-summer heat wave, we were rewarded for our market sojourn with the discovering of outstanding locally produced Bariani Olive Oil and an unexpected performance by the Sacramento Ballet promoting their current production.

Each market offers unique products, from home-spun, hand-dyed wool in Point Reyes to burdock root and tomato juice in Portland. There were disappointments along the way, like the meager offerings at a disappointing Elk Grove market that supposedly lasted to “dusk”- yet was already starting to pack up when I arrived at 6pm. But though I traveled near and far, I always hoped that my own community in West Sacramento would be able to muster up their own market someday.

Today my dream came true. I give you the first West Sacramento Farmer's Market:

Fresh lemonade, a bargain at $1 a cup (above)
and free market bucks if you ride your bike (bike parking shown below)

Gorgeous Raineer cherries (above) and
hot house heirloom tomatoes grown here in West Sac (below)

Fresh flower bouquets (above) and
Oyster mushrooms at the mushroom stand (below)

Free samples of bean sprouted quinoa (above) and
French Icicle radishes from Dave's Pumpkin Patch (below)

Live music by Mike McGowan and the Mighty Delta
Roadmasters (all local West Sac residents except one)

Inside my market basket: green onions, heirloom tomatoes,
apricots, and green leaf lettuce

Dinner at the Hotdogger (featuring market heirloom tomato slices
and Maui Onion mustard). Delicious and a deal at buy one, get one half off!

Above: the dessert menu for the Eatery (scheduled to open in July by Target)

and their Strawberry Shortcake below

We have a great time and hope that the Farmer's Market has found a permanent home here! Thanks to all the fantastic vendors and city officials who finally made this dream a reality.

Dorie Greenspan for Dummies

2011-05-16T20:51:00.000-07:00

Lately, I have been wondering who this elfin-like Dorie Greenspan is, why she's so skinny despite being a veritable baking goddess, and why everyone is worshiping her these days. Who does she think she is, living in glamorous places like France and New York and tempting us with food like this:

And this:

And heaven help me, this!

Well, I still don't know why she's so skinny, but tonight, I decided to take a stab at her incredibly simple-sounding recipe for No-Bake White Chocolate Pie. One bite, and I declared, "That woman knows what she's doing." The creamy, fluffy pie filling was sweet-tart, with a subtle thin layer of banana and a crunchy (store-bought) Oreo crust. Simple, quick, delicious. It would appear that the cult of Dorie has a new inductee today.

No-Bake White Chocolate Pie
by Dorie Greenspan

4 oz. white chocolate (preferably imported), finely chopped
1/2 lb. cream cheese, at room temperature
1/4 cup sugar
1 tsp vanilla extract
1/3 cup sour cream
1/2 cup heavy cream, chilled
1 banana, thinly sliced
One ready-made graham-cracker crust (9 inches)

1. Warm the chocolate in a bowl set over a pot of lightly simmering water. Remove from heat when only partially melted; stir to melt completely.

2. Beat the cream cheese, sugar, and vanilla until smooth. Beat in the chocolate, then the sour cream. Whip the heavy cream until firm; gently fold into chocolate filling.

3. Put the banana slices on the crust, top with the filling, and chill at least 2 hours. If you’d like, sprinkle with grated dark chocolate before serving.

Alice Waters' Cherry Clafoutis

2011-05-15T20:57:00.000-07:00

We never seem to get sour cherries in my neck of the states, but sweet cherries are being sold like crazy in streetside stands and markets everywhere this time of year. I bought a big bag yesterday that were cheap and looked nice, but it turned out they weren't too sweet, so I decided to bake with them.

For help, I turned to Alice Waters, the queen of regional fruit desserts. Decidedly French in spirit if not nationality, Waters' desserts are consistently subtle, light, and almost always feature the very best in fresh fruit.

Well, my fruit wasn't the very best, but when used in a cherry clafoutis, you could hardly tell. This traditional French dessert is sometimes very custardy and rich, but this version is more of a light cake topping over baked sweet cherries. The reserved cherry juice is thickened into a sweet-tart syrup that only heightens the flavor.

WARNING: If you are averse to the idea of perfuming your entire kitchen and the surrounding areas with the heavenly scent of cherry, almond, and lemon, this might not be the dish for you. However, if you are a fan of aroma therapy, by all means make this cherry clafoutis. The smell is to die for, not to mention the taste.

Cherry Clafoutis
From Chez Panisse Cafe Cookbook by Alice Waters

1 lb. sweet cherries, washed and pitted (I halved mine)
2 tsp. fresh lemon juice
1/4 tsp. grated lemon zest
A pinch ground cinnamon
1/3 c. sugar (or more, depending on the sweetness of the cherries)
2 eggs, separated
3 T. sugar
2 T. flour
1 tsp. vanilla extract
1/4 tsp. almond extract
1/3 c. cream
A pinch salt
Powdered sugar

Preheat the oven to 350F. Lightly butter a baking pan large enough to hold the cherries loosely in a single layer. Prepare the cherries and arrange them in the pan. Sprinkle with the lemon juice, zest, cinnamon, and sugar. Bake until the fruit is tender, about 15 minutes, stirring once or twice.

Raise the oven temperature to 375F. butter another dish large enough to hold the cherries in a single layer (I used a medium rectangular Pyrex). Drain the cooked cherries, reserving their juice in a small saucepan. Arrange the cherries in the bottom of your baking dish. Beat together the egg yolks and sugar until well blended. Beat in the flour, vanilla, almond extract, and cream.

Beat the egg white with a pinch of salt until they form soft peaks. Stir a little of the whites into the batter, and then carefully fold in the rest. Pour the batter over the fruit in the baking dish, letting a little fruit show through the top.

Bake in the upper third of the oven for about 20 minutes, until the batter has puffed and browned. While the clafoutis is baking, reduce the fruit juices to a thin syrup. When the clafoutis is done, dust it with powdered sugar and serve warm with a drizzle of the syrup.

First Harvest: Potatoes and Radishes

2011-05-14T15:40:00.000-07:00

Recently, Sacramento went through a heat wave and the temperature soared to 88 degrees. I noticed that my container potato plants, which had been towering green stalks, promptly began to wilt, then wither, turn brown, and die. I later learned that potato plants stop growing when the soil temperature reaches 80 degrees.

I was all ready to call it a failure for the year and went out this morning to clear my pots of the carnage. As I dug through the pots however, I was tickled pink to discover small red baby potatoes in each container, some tiny as the head of a nail, others medium sized. The heat may have cut short the growing season, but I still think these tender babies will do well drizzled with olive oil and sprinkled with fresh garden rosemary, roasted to a crisp.

The garden at my parent's yard appears to be doing well after a month today, although the onslaught of weeds requires constant attention. We made our first harvest there of ruby red radishes. Now we just have to figure out a good recipe to use them!

Summer BBQ Fantasy Interlude

2011-05-13T09:47:00.000-07:00

I am already dreaming of the perfect summer BBQ. This year, I would like to branch out from the traditional and expected (burgers, chicken and hot dogs where I come from), and try some new grilling ideas.

Let’s start with dessert, with this grilled pineapple dish from Cooking Light:

While flipping through June's edition of Better Homes and Gardens, I saw these tantalizing ideas for grilling:

Grilled Pizza

Grilled Ribs and Boy Choy

Grilled Corn on the Cob

Grilled Shrimp Kebabs

Any other grilling ideas? BHG also had a recipe (but sadly, no picture online yet) that sounded so refreshing on a hot day: Watermelon Salad. We’re not talking Jello at la 1975, but rather fresh watermelon and white grape juices, set with fresh fruit and sprinkled with crumbled feta cheese and mint leaves. You can bet I’m going to bust out this side dish as soon as the weather heats up (as it inevitably will in Sacramento).

Things to Anticipate

2011-05-12T08:30:00.000-07:00

The Press Bistro

When I go through things that are hard for me, one thing I have found to be essential is to always have something to look forward to, today, tomorrow, next week, and next month.

Today, I am looking forward to trying the Mini Burger Truck. I was foiled at the Sacramento Mobile Food Festival when we waited in line for over an hour only to be turned away and told that they would run out of time before they got to us. I hope for greater success today.

Tomorrow, I am looking forward to going out to dinner with a special friend and checking out Sacramento’s Press Bistro. It has a communal table with a sophisticated Mediterranean vibe. I can’t wait to try it!

Next week, our town is getting our own Farmer’s Market (for the first time ever!). I can barely contain my enthusiasm! Bring on the fresh produce, local businesses and the Hotdogger!

Finally, next month is our family vacation to Vancouver, B.C. (Yes, we are still occasionally invited to go on family vacations - particularly when the location is somewhere I have always wanted to go, as in this case.) I already have a list of sights, stores and restaurants that I am aching to see. Ok, fine, I'm a compulsive planner and made the list months ago. But I'm hoping to see everything I can! (Anyone been there? Any suggestions?)

It seems like there’s quite a lot to look forward to indeed!

Portuguese Sopas

2011-05-09T08:33:00.000-07:00

Photo from Rowdy Chowgirl

For Mother's Day, I made my mom one of her favorite dishes, a traditional Portuguese soup that we call sopas. This simply means "soup" in Portugese and isn't a very descriptive name, but as a child I had a different term for it. I called it "that soggy bread stuff". Needless to say, I was not a big fan back then.

Often made to serve a crowd, sopas consists of a slow-cooked beef and the broth it's cooked in, ladled over a slice of bread that's been topped with mint leaves. By the time it makes its way to your mouth, the bread has soaked up a lot of the broth and is usually kind of soggy, which didn't appeal much to my palate as a kid.

Now when I make my simplified version at home, each family member can add broth as desired and it always seems to go over well. The warm spices, crusty bread and fresh mint appeal to everyone with whom we have shared this dish. My version is Portuguese people-approved (by my mom and aunt) but less involved that the traditional way of preparing sopas. I don't use wine or marinate the meat, and I prefer a boneless roast to bone-on roast.

Portgugese Sopas

5 pounds beef chuck roast or beef rump roast
3-4 cups beef broth
4 cloves garlic, peeled, smashed
1 large Vidalia or yellow Spanish onion, thickly sliced
2 cups finely chopped peeled very ripe tomatoes or canned crushed tomatoes
¼ cup ketchup
2 tablespoons tomato paste
1 2-inch piece of cinnamon stick
1 tsp. cloves
1 tsp. allspice
2 two medium bay leaves
¼ teaspoon cumin
Coarse salt
1 cabbage, cored and sliced in half (optional)
Mint leaves
Thickly sliced, day old crusty artisan bread

1. Trim the cut of beef and sprinkle with coarse salt.

2. Combine broth, onion slices, tomatoes, ketchup, tomato paste and spices in a large pot.
Sprinkle the salt over.

3. Place roast in the pan, making sure liquid comes half-way up the side of the roast. If not, add additional broth.

4. Cover pot and bring to a boil over medium-high heat. Then reduce the heat to medium-low and turning the meat occasionally, simmer until the meat is tender, about 3 hours. If desired, add cabbage and cook an additional 1/2 hr.

5. To serve, remove the meat and shred it. Place a thick slice or two of bread in each soup plate topped with a mint leaf or two. Ladle a generous amount of broth over the bread and top it off with pieces of meat.

Meet Ruth and Chris

2011-05-06T19:39:00.000-07:00

My mom grew up on a dairy in a rural community, and this year she decided to re-visit her roots in a way by purchasing two Black Angus calves to raise for meat. In the process of naming the castrated steer and heifer, my siblings came up with the names Ruth and Chris, of course in honor of the steakhouse - and the ultimate destiny of the livestock. (Don't kill me, PETA. Not my idea.)

Here they are below. (Little Boy Blue is my brother).

Surprisingly, watching these cattle eagerly roam through soft green grass and munch away to their heart's content is very satisfying, and it took me a while to realize why. I believe it's the sight of seeing a living creature do what it is born to do and observing the act which inherently brings it the highest degree of satisfaction. Although we may have plans for grass-fed, hormone-free beef in 18 months, I know these animals are having a far better life than most of their kind will ever know. That makes me happy.
Above, here's a fairly recent picture of our garden. Lots of straw down as mulch. However, in the past week an alarming amount of grass-like weeds have sprouted up in the midst of our seedlings. I know if we don't act soon, these weeds can choke out the plants we do want growing, so tomorrow will find me pulling as many out as I possibly can. Wish me luck!

Summer Reading List 2011

2011-05-03T08:51:00.000-07:00

I know it’s only May, but this week Sacramento is supposed to get up to 90 degrees! Some colleges are already done with spring semester (or will be in the next couple of weeks). You know what that means? Time for summer reading!

I’m quite particular about the seasonal appropriateness of books. For example, Russian classics like “War and Peace” or “Crime and Punishment” seem natural choices to read during winter. Others, say “Like Water for Chocolate”, beg me to be read during the warm, lazy summer months.

Here are some of the books I hope to check out this summer. Most are either classics I've had sitting on my bookshelf for a while or recommendations from friends, with a few random selections I just happened to pick up at Goodwill and thought they looked interesting. (I put the potential fall candidates towards the end in case I don’t get to them in time.) Let me know if you've read any of them and whether you liked the book!

Sideways on a scooter : Life and Love in India / Miranda Kennedy.

Starvation Heights : the True Story of an American Doctor and the Murder of a British Heiress / Gregg Olsen.

Cutting for stone / Abraham Verghese.

Peony In Love/ Lisa See

Irresistible Revolution / Shane Claiborne

The Girl Who Chased the Moon / Sarah Addison Allen

Love in the Time of Cholera / Gabriel Garcia Marquez

The Golden Notebook / Doris Lessing

The Queen of Dreams / Chitra Banerjee Divakaruni

Pilgrim at Tinker Creek / Annie Dillard

Blackbird House / Alice Hoffman

Angela’s Ashes/ Frank McCourt

The Giant’s House: A Romance / Elizabeth McCracken

Recipe for a Perfect Birthday Celebration

2011-05-01T21:56:00.001-07:00

Let us consider the ingredients of a perfect birthday celebration for one's spouse.

Step one: If your spouse can't get enough Mexican food, find a fantastic taco stand and take them there for lunch.
Squeeze the lime over the meat, then devour the freshly made tacos with relish.
Step two: Take your spouse somewhere exciting and exotic for dinner. Maybe eat some tapas and the best salad you ever had (dates in my salad? A wonderful idea! Who knew?) and pretend that you are on the streets of Barcelona together.
Step three: A wonderful dessert is requisite, and if your spouse loves lemon, how about a Lemon Bar Trifle with fresh lemon curd, pecan shortbread crumbs and white creaminess?

Step 4: When the whole family gets together to celebrate, make sure there are at least 3 kinds of pies to satisfy all appetites. The smile on your spouse's face will be all the reward you need.

There's the recipe I used for a happy birthday this time around. It was a winner. So was the Lemon Bar Trifle recipe, so here it is:

Lemon Bar Trifle

2 c. flour
1 c. pecans, chopped
1 c. butter, melted
1 1/2 c. sugar
1/4 c. cornstarch
1/4 c. flour
1 3/4 c. cold water
3 egg yolks, beaten
2/3 c. lemon juice
2 T. butter
4 tsp. lemon peel, grated
1 8-oz cream cheese, softened
3 C. powdered sugar
1 8-oz. container frozen whipped topping, thawed

In a small bowl, combine flour and pecans; stir in melted butter. Press into an ungreased 9x13 inch baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch, and flour. Stir in water until smooth. cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all egg yolks to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and lemon peel. transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 c. for topping. Just before serving, in a 3-quart trifle bowl, layer 1 C. each pecan mixture, lemon mixture, and cream cheese mixture. Repeat layers 2 more times. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Makes 9 servings.

Giveaway Winner!

2011-04-29T22:43:00.000-07:00

I know I said I would post this after midnight Friday but... I have to get up early tomorrow to volunteer at a community clean up so I'm gonna do it a little early.

So, without further ado, the winner of my Sacramento Specialties is the wonderful Chez Danisse! Thanks to everyone who participated. E-mail me at sweetiestace16@yahoo.com with your shipping address of choice, Danise!

A Visit to the UC Davis Arboretum

2011-04-27T21:22:00.000-07:00

A week from Friday, May 6th, is National Public Garden Day. Last weekend, we went out to explore the lovely arboretum at UC Davis campus. We began with a picnic to fortify us in our explorations:

The wonderful UC Davis gardens showcase a variety of themed landscaping based on water conserving plant varieties. The garden collections include Native California, California Foothills, Mediterranean, Australian, South African, East Asian, Southwest/Mexican, and North Coast. Each landscape was unique and beautiful in its own way, and we loved learning about the many diverse kinds of plants, trees and flowers:

We were also able to see some of the wildlife that has made a home at the gardens:

But one of my favorite spots was behind the Food Science buildings, where there was an edible garden picture perfect enough to make my mouth drool. Check out the artichokes reaching for the sky and the bright red stalks of chard:
The perfect rows of carrots, radishes and lettuce:

Who knew that cauliflower heads could pop up out of the earth like bright roses? A well-kept garden is a pleasure to behold. I read that this one is called the Good Life Garden and is periodically open to students to come and harvest! All of these gardens are free, so if you live nearby, be sure to stop by UC Davis and walk the grounds. If not, find a public garden near you and savor the sight of spring.

2011 Best Reads (So Far)

2011-04-26T10:51:00.000-07:00

I can’t believe that it is almost May. Realizing how far into the year we are made me reflect on all of the books I have read this year so far. Some were amazing and absorbed all of my attention for a time. Others were overrated and mediocre- but you won't find them here. Here are some of my favorites of 2011 so far, with a short snippet about each. Coming soon: Summer reading list!

New Must Read

Room/ Emma Donogue: Riveting novel about a mother and son in living in captivity and the world they create for themselves in the single room they occupy. Told from the perspective of 5-year old Jack, this one is making a big splash for being in turns horrifying and inspiring.

Classics

Atlas Shrugged / Ayn Rand: I’m still making my way through this one, just in time for the movie release as it turns out (although I admit this was not planned). As influential as this work has been, it is one probably one that everyone should read. While I kinda hate the philosophy of objectivism, I admire Ayn Rand’s skill as a writer and her ability to force me to see the world through new eyes.

The Enchanted April / Elizabeth Von Armin: Four Englishwomen, near strangers, are brought together by a shared desire to stay for a month in a castle on the Italian coast one April. I could practically see the flowering wisteria, smell the acacia, feel the sea breeze in my hair. Timeless escapism at its best.

Funny

I Feel Bad about My Neck: And Other Thoughts on Being a Woman / Nora Ephron. A love song to living in New York City along with humorous thoughts on aging, from the writer of “You’ve Got Mail” and “When Harry Met Sally”.

Social Conscience

Nickel and Dimed: On Not Getting By in America/ Barbara Ehrenreich. What one educated woman learns when she goes undercover to investigate the lives of the working lower class. She travels all over the US and works as a maid, a waitress at a Denny’s, and a Walmart employee, seeing what it really takes to make ends meet without relying on welfare.

Cookbooks

Good to the Grain: Baking with Whole-Grain Flours/ Kim Boyce. This book, written by a pastry chef who knows her stuff, introduced me to the wonders of all new whole grain flours: oat, buckwheat, spelt flours and more. The Peach Ginger Muffins and Oat Molasses Bread were top notch!

Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry/Liana Krissof. A quirky take on canning with unique, updated recipes (Chinese Plum Sauce, North Indian Carrot Pickle, Raspberry Jam with Mint and Lavender, etc.) including both preserved foods, and delicious dishes in which to use them later. If you have a flourishing garden, this would be an excellent resource for preserving your bumper crops in creative new ways.

Historical Fiction

These Is My Words / Nancy Turner: I dove into this coming of age tale of a strong woman settlor in the late-1800's Arizona Territories. Fantastic love story and interesting historical information. Truly enjoyable reading, and everyone who reads it seems to love it as much as I did.

Snow Falling on Cedars / David Guterson: A who-done-it mystery written with unusual beauty, and set against the backdrop of anti-Japanese prejudice on a small island in the Puget Sound in the pre- and post-WWII era.

Food Writing

How to Cook a Wolf / M.F.K Fisher. You have to love M.F.K. Fisher, the voice of a past era that reminds me of my grandma - in a good way. She combines frugality and practicality with joie de vivre and her love of everything that a good meal can bring to humanity.

A Homemade Life: Stories and Recipes from My Kitchen Table/ Molly Wizenburg. A fine example of a successful blog-to-book memoir, laced with tempting recipes and finely written anecdotes from the author’s life.

Apple Cinnamon Whole Grain Waffles

2011-04-25T22:32:00.000-07:00

Remember back in the 90's when mom's freezer was always stocked with frozen Eggo waffles? Maybe that was just me, but anyway- I liked the apple cinnamon kind the best. I've been experimenting with a couple of different whole grain waffle recipes and adding in fresh grated apple and spices. The whole grain flours make these much more substantial and filling than the lightweight Eggo waffles that never filled me up for long. Also, I found that when I froze a big batch of these guys and heated them later in the toaster oven, they made a great healthy stand in for the Eggo's of my childhood. In this fashion, I was finally able to Leggo my Eggo.

Whole Grain Apple Cinnamon Waffles

In a large bowl, mix together:

2 c. whole wheat

½ c. buckwheat flour

½ c. oat flour

1/2 teaspoon sea salt

1 ½ teaspoons baking powder

1 teaspoon baking soda

1/4 cup brown sugar
1 teaspoons cinnamon
1/4 teaspoon nutmeg

Mix all of the dry ingredients together. In a separate smaller bowl, mix together:

3 eggs

2 cups buttermilk

1 teaspoons vanilla

¼ c. olive oil

Next, stir this wet mixture plus 1 grated apple into the large bowl with the dry mixture. Stir until just combined and let sit for 5 minutes while your heat your waffle iron. Pour desired amount of batter into waffle iron and cook until brown and crisp on the outside. Serve with real maple syrup. Makes about 16 waffles.

If freezing waffles for weekday breakfasts, place hot waffles on a rack to cool. When cool, stack in a ziplock bag and freeze. To use, place frozen waffles in toaster oven or toaster until heated through and crispy on the outside.

Spring Giveaway: Sacramento Specialties

2011-04-22T21:47:00.000-07:00

Sometimes blogging is a bit anonymous, but today I am proud to pay tribute to Sacramento, the city where I was raised and where I still reside. As you can see above, it's a beautiful place to live. Nicknamed "the city of trees", we have a great river and these gorgeous puffy clouds that always seem to appear on calm blue-sky days.

In the past, our city has sometimes been ignored in favor of the ever trendy LA to the south, or our iconic Bay area neighbor city of San Francisco. I feel, however, like Sacramentans can hold their heads high, because we have so much to offer, including a rich agricultural tradition and plenty of local artisans who excel at what they produce.

So today, I want to announce my first blogging giveaway: Sacramento Specialties. I want to highlight three outstanding local food companies and some of their best products. Your local Sacramento package will include:

A 500 ml bottle of Bariani olive oil. I've been olive oil tasting and tried a number of brands, but I'm telling you - this stuff is GOOD. Martha Stewart happens to be a huge fan of Bariani olive oil as well. It is produced by a local Sacramento family who originally emigrated from Northern Italy and has gained fans worldwide.

Earth & Vine is located in Loomis, northeast of Sacramento. Their website boasts that they offer "more than 60 jams, sauces, beverage elixirs and dressings, some of which are International award winners". I am featuring their Meyer Lemon Pear Marmalade. Suggested uses? "Mix with yogurt and fill tart shells. Blend with cream cheese to frost cakes. Glaze baked chicken or grilled fish. Toss into cooked bow tie pasta, chopped chicken, apples and grapes." Yum!
Finally, there's the Lundberg family, who have been growing rice in the town of Richvale (north of Sacramento) since the 1930's. Their commitment to ecologically sound farming and high quality products have earned them wide praise and a place on the menus of some of the most prestigious restaurants. I'm proud to offer a 1 lb. package of their Wild Rice blend: "Colorful to the eye, delightful texture and full-bodied flavor and aroma all come together in this blend of long grain brown rice, sweet brown rice, Wehani^®, Black Japonica™ and select wild rice pieces."

Whoever wins the giveaway will win the package and I will ship these wonderful items to them. To enter, just leave a comment below before the giveaway ends next Friday, April 29th at midnight. I will choose a winner using random.org and announce the winner the following day. The winner will have 48 hours to e-mail me and claim their prize or I will choose another winner. One entry per person per day please. Thanks for participating everyone! And remember, Sacramento is not just a cow town!