Cooking with Preserved Lemons, Part 2
In this post, the second of two on cooking with preserved lemons, I’ve collected recipes published in Seasonal Pantry in 2003. For instructions on how to make preserved lemons, see the first post...
View ArticleWhy the price of produce has soared
Most of us know that the cost of food around the world is rising; you can read about it here. But how are we affected in the North Bay? A couple of days ago, I was chatting with Joe Imwalle of Imwalle...
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Fresh From Our Farmers: Healdsburg
The Healdsburg Farmers Market opened for its 33rd season on Saturday under a soft blue sky and gentle breezes. Neither too hot nor too cold, shoppers strolled leisurely and lingered at stalls, chatting...
View ArticleUpdate: Artichoke How-To, By Request
UPDATE: Our cold weather is very good for artichokes and the ones I’ve had so far this spring are pretty much as good as they get. Prices are good now, too, sometimes as low as 99 cents each. If you...
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Artichoke Season!
UPDATE: This post was originally written in the fall, when there was an excellent crop of California artichokes. But the spring crop is much bigger and thanks to our cold temperatures, artichokes have...
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Fresh From Our Farmers: Green String Farm & Institute
Tiny clementines, some no bigger than a marble. On Sunday afternoon, as shadows grew long and the wind had me reaching for a warm scarf, the parking lot of Green String Farms was bustling with cars,...
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Cooking with Wine: Some Favorite Recipes
As I promised in today’s Seasonal Pantry, which you can read here, I’m posting links to some of my favorite recipes that call for wine. Because I use it so frequently, it is impossible to include all...
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Spring Deliciousness from the Farmers Market
Hard-cooked farm eggs, butter & smoked salt, photo by Liza Gershaman, from The Good Cook’s Book of Salt & Pepper It is so easy to achieve spring deliciousness from the farmers market. All you...
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