Seasonal Pantry

Breakfast Seasonal Fruit keeps it interesting.

2010-11-26T12:14:00.001-08:00

This is multi-grain organic hot cereal (oatmeal like) with yogurt, maple syrup and persimmons. Heat the persimmon and syrup for a nice contrast with the cold yogurt.
Seasonal fruit is a big part of breakfast.

Not a breakfast eater but you can manage to scarf down a sweet roll or something like that. Add fruit. Think about a donut sandwich --along with the jelly some sliced fresh fruit.

pears, pecans and blue cheese quesadilla

2010-11-14T14:45:00.000-08:00

Pears are in season and great on a whole wheat tortilla with blue cheese and chopped and toasted pecans. You can saute the pears in either oil or butter or if they are ripe enough neither is necessary. You could add chicken or whatever as well.

The list of what we can eat gets smaller and smaller

2010-04-27T17:41:00.000-07:00

Well we've seen Food Inc and now the places and things we can eat gets smaller and smaller. This week there were big fat beautiful asparagus spears and beautiful escarole.

The escarole went into a pot of white beans -- of which the leftover were turned into a dip.

Refrigerator bingo pasta sauce was bok-choy, pear, and sweet potatoes in a sauce based on roasted red peppers.

Apple- cheese grilled sandwiches with a relish of green olives, green garlic and capers.

The garabnzo bean and me

2010-04-22T07:52:00.000-07:00

Garbanzo beans are one of the super foods and I have seen a number of recipes for a roasted, flavored bean as a snack.

Tried and not a fan. They look tempting but taste like flavored dust. The search for the healthy snack continues

Seasonal waffles

2009-11-22T11:54:00.000-08:00

One of the tastiest ways to eat more fruits and vegetables is to add them to waffles or pancake batter.

The spring waffle was full of nettles for fall, pumpkin waffles with caramelized apples.

Use your favorite waffle batter but adjust for extra liquid in whatever you are adding.

From Bella online a waffle tutorial.

Chickpeas all seasons eating

2009-10-19T15:47:00.001-07:00

Pakoras made with seasonal vegetables , tomatoes, green beans, cauliflower, and onions. The chickpea is very versatile and if you only use it for hummus you are missing out.

Using chickpea flour is traditional for fritters in India. Chickpea flour can also be used as a general substitute for wheat flour.

2009-10-06T16:42:00.000-07:00

Tomato, tomato, tomato

2009-10-06T10:02:00.000-07:00

roasted tomato and garlic sauce, tomato -tomato pizza, roasted tomato and garlic humus
In Sonoma County it is still tomato time. Time to get specials on tomatoes for sauce or canning and time to indulge every tomato whim.

Roasted tomato sauce -heat the oven to 350 and put in a pan of tomatoes and garlic and roast for about 45 minutes --longer for caramelized brown bits.

I used this sauce for as the base for lots of things. If I have extra I freeze it.

Tomato-tomato pizza whole wheat crust -, roasted tomato and garlic sauce, and top with slices of fresh tomatoes (seed and drain them) and then a layer of mozzerella cheese (or the cheese of your choice -blue cheese would be very, very good.)

Humus is a welcome healthy snack. The base is fairly bland and a perfect platform for adding any flavor you like. The roasted tomato and garlic sauce makes a great humus dip.

Fruit Cakes

2009-08-30T17:42:00.001-07:00

No. Not that fruitcake.
Pear/Pecan cornmeal cake

Ingredients

* 1/2 cup olive oil, plus more for greasing the pan
* 2 large eggs
* 1 cup sugar
* 1/2 cup dry white wine)
* 1 1/4 cups all-purpose flour
* 1/2 cup finely ground yellow cornmeal
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup pear sliced into small cubes
3/4 cup toasted pecans
Method

1 Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and wine until smooth. Add flour, cornmeal, salt, baking powder, whisk lightly to combine and add the chopped pears and pecans.

3 Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.
Sprinkle powdered sugar on the top. Or poke a few holes and pour in the liquor of your choice from pear eau de vie to brandy.

Serves 8.

Apple walnut whole wheat cake

* 1/2 cup vegetable oil, plus more for greasing the pan
* 2 large eggs
* 1 cup sugar
* 1/2 cup cinnamon tea
* 1 1/4 cups all-purpose flour
* 1/2 cup whole wheat flower
* 2 teaspoons baking powder
* 1 teaspoon salt
* 2 cups apple sliced into small cubes
3/4 cup toasted walnuts

1 Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, and brush the top of the paper with oil.

2 In a large bowl, whisk together eggs, oil, 1 cup of the sugar, and wine until smooth. Add flour, wholewheat flour, salt, baking powder, whisk lightly to combine and add the chopped apples and walnuts.

3 Pour the batter into the prepared cake pan; sprinkle the top evenly with the remaining 1/3 cup sugar. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.

4 Cool the cake in the pan 20 minutes. Run a knife around edge of cake to separate it from the edge of the pan. Invert the cake gently onto a plate, and remove the parchment paper. Re-invert the cake onto a rack to cool completely before serving.
Sprinkle powdered sugar on the top. Or poke a few holes and pour in the liquor of your choice from calvados to apple jack.

Wax Beans

2009-08-27T05:47:00.001-07:00

Wax beans, the milder cousin of the green bean. I grew up eating canned wax beans, finding the younger, fresh version was a revelation.

Several vendors at the Santa Rosa Farmers Market have them.

This is a salad of tomatoes and wax beans in a simple oil and vinegar dressing which makes it a perfect picnic food.

Tomato Pie

2009-08-03T08:45:00.001-07:00

It's tomato time in Sonoma County and I made a chedder and tomato pie.

single pie crust or pizza dough
six tomatoes early girls would be good
1 ounce procuitto
arugla or water cress
red onion
cheddar cheese
olive oil

Line pie pan with the crust of your choice.

Slice and the six early girls and set aside the juice and pulp.
chop the argula or watercress

heat the olive oil and saute the onion, once translucent add the procuitto,arugla and tomatoes. Heat through.

Line the crust with cheddar cheese and pour in the tomato, onion, procuitto and argula mixture. Top with more cheddar cheese and and tomato slices.

If using pizza dough heat oven to 450 and bake for about 25 minutes
Pie dough heat oven to 375 and bake for about 30 minutes

Blueberries at their peak - Sebastopol Berry Farm

2009-07-16T10:07:00.000-07:00

With flavors that range from mildly sweet to tart and tangy, blueberries are nutritional stars bursting with nutrition and flavor while being very low in calories. Blueberries are at their best from May through October when they are in season.
Blueberries are the fruits of a shrub that belong to the heath family, which includes the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. They are deep in color, ranging from blue to maroon to purple-black, and feature a white-gray waxy "bloom" that covers the surface serving as a protective coat. The skin surrounds a semi-transparent flesh that encases tiny seeds. from Wholefoods

Blueberries -- Antioxidant Superfood
Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory.
"Inflammation is a key driver of all chronic diseases, so blueberries have a host of benefits," says Ann Kulze, MD, of Charleston, S.C., author of Dr. Ann's 10-Step Diet, A Simple Plan for Permanent Weight Loss & Lifelong Vitality. When selecting berries, note that the darker they are, the more anti-oxidants they have. "I tell everyone to have a serving (about 1/2 cup) every day," Dr. Kulze says. "Frozen are just as good as fresh." Be sure to include lots of other fruits and vegetables in your diet as well. Remember too that, in general, the more color they have, the more antioxidants. from Web MD

The best way to freeze blueberries is in a single layer on a baking sheet. Dry them as well as you can first without bruising them by laying them on a layer of paper towels and covering them with more paper towels. Place them lovingly, and without crowding them, on the baking sheet, pop it in the freezer, and wait. Once frozen, pack the berries into appropriate storage containers and return them to the freezer. From Ochef read more

From the wineloverspage Think outside the blueberry muffin and try savory sauces.
But that's what Ingredient of the Month is all about, my friends reminded me. Think outside the box. Contemplate the flavor and style of the featured ingredient, and let your creative spirit run free.
Fair enough. I picked up a couple of boxes of blueberries, ate about half of them right out of the box like popcorn. Then I looked in the fridge, hoping inspiration would strike. Soon enough, it did. A leftover chunk of duck breast, sliced into thin medallions and very briefly re-heated, made a fine base for a savory, spicy blueberry sauce, with no sweetening beyond the natural blueberry flavor. Crushed juniper berries added a remarkably compatible flavor complexity; lemon juice imparted a mouth-watering tangy note; a good strong dose of black pepper and just a hint of anise-scented Asian "five spice" and, finally, a dash of Cholula Mexican hot sauce to finish up with a touch of hot-sweet excitement.
It exceeded my most optimistic expectations, and even my long-suffering bride, who doesn't like fruit-and-meat combinations at all, had to admit that the dish was splendid ... and came back for seconds.

Where to pick your own in Northern California

As recently as 1997, California grew only 196 acres of blueberries but now it has about 4,500, which are estimated to yield more than 20 million pounds this season. That's still well short of Michigan, the nation's largest producer at 110 million pounds last year. But when California's plantings mature, its production may reach 50 million pounds, exceeding Oregon's, now the third-largest U.S. producer.From the LATIMES

Sebastopol Berry Farm link
"Our family started the farm back in 1986 after purchasing part of the oldest blueberry farm in California - Green Valley. Some of the blueberry bushes are almost 100 years old. We started growing blueberries and over the years have expanded to include other berries. For almost 25 years, we have dedicated ourselves to growing the most flavorful berries. Sabina and Tarcicio Vigil, mom and dad, have put all their efforts into making the farm the best berry farm in the North Bay. We believe in clean agricultural practices and have been growing organic and pesticide free berries since 1986. Each family member has been active in contributing to our success - from deciding which berries to plant to selling directly to our customers at local farmers markets in Northern California. It's truly a family owned and run farm!
Where to find us?
We sell directly at the farm. Call ahead to find out what's in season and hours of operation. - 707.694.2301

At the peak of the blueberry season, you can also find us at the following farmers markets:
Tues - Napa (morning), Healdsburg (evening)
Wed - Santa Rosa santarosafarmersmarket.blogspot.com
Thurs - San Rafael (Civic Center)
Fri - St Helena (morning), Cloverdale (evening)
Sat - Healdsburg, Petaluma, Davis, Palo Alto, Santa Rosa
Sun - San Rafael, Sebastopol, Menlo Park, Walnut Creek"

Yummy yam salad

2009-07-02T11:43:00.001-07:00

The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676.
There is great confusion between yams and sweet potatoes in the United States; most of the vegetables labeled "yams" in the markets are really orange-colored sweet potatoes.
Yam salad

Perfect for picnics
3 large yams
Olive oil, vinegar, red onion, red and yellow bell pepper, sorrel, water cress,
Peel and cube the yams –
Coat with olive oil and roast at 375 until just cooked trhough.
While the cubes roast prepare the dressing.
Small chop ½ of red pepper and ½ yellow
Put ¼ red onion, about ¼ pound of water cress (stems and all),and about ½ cup sorrel leaves in a food processer for a fine chop
Combine the peppers and onion cress mixture in a large baggie then add your favorite vinegar and oil dressing and let the flavors combine while the yams roast. As soon as the yams come out of the oven add the dressing mixture. The yams will absorb more flavor while hot.
Serve chilled
Another version is to run the yam mixture through the food processor for a smaller chop and put about spoonful on a lettuce leaf for a great appetizer.

This week at the Santa Rosa Farmers Market

2009-06-11T06:52:00.000-07:00

Early girl tomatoes from Rhodes Family Farm, arugla and basil from Ortiz Bros, apricots and meyer lemons from DeSantis Farms, cucumbers from Bernier, squash from the Patch, saute green mix from Triple T and jack cheese from Spring Hill.

Spicy Peach Pasta Sauce

2009-06-11T06:45:00.001-07:00

Saute peeled sliced peaches with the greens of your choice,I used argula. I added garlic and red pepper flakes. If you wanted to "beef" it up you could also add meat or fish at this point. Prepare wholewheat pasta - once the pasta is cooked add it and a small amount of the pasta water to the peaches and cook together for a few minutes.
Serve with parmesan cheese.

tomato pie

2009-06-08T07:59:00.001-07:00

Chop fresh tomatoes with a bit of olive oil and garlic and spoon it over wholewheat flatbread, top with some parmesan cheese (or the cheese of your choice) Wholewheat dough is easy to make and is very versatile
Wholewheat dough is available in the refrigerator case of many grocery stores and Bobobli has a wholewheat option as well.

What's inside the box?

2009-06-08T07:16:00.001-07:00

No box this year, but I am shopping at the Santa Rosa Farmers Farmers Market.
This week early girl tomatoes from Rhodes Family Farm, tangelos from DeSantis Farms, argula from Ortiz Bros,braising greens from Triple T, sweet white onion from The Patch, a red onion and garlic from Bernier and cosmetically challenged fruit from Nuefeld. and artichoke lemon pesto from Home Maid

Best Ever Greens Kale with cheddar and a hint of heat

2009-05-25T16:35:00.000-07:00

At a recent party, I was parked near the buffet table and watched people take a tiny bit of a vegetable dish --and then come back for a lot more. I had to try it. It was creamy good with just a hint of heat. The dish was made from this recipe
and really what's not to like a stick of butter and a pound of cheddar cheese for two pounds of greens.

The woman who made the dish for the party said she had made it on other occasions using half the cheese and in my version I used even less plus I sauteed the greens in olive oil and used a couple of tablespoons of butter instead of a quarter pound. And it is still as good! I used kale from Ortiz Bros. Farms and a sage/cheddar from Spring Hill and it was a good.

For a special occasion use all the butter and all the cheese and it is the main course.

Nopales at the Santa Rosa Farmers Market

2009-05-22T06:09:00.000-07:00

Hector of Hector's Honey had fresh nopales and he and Jill of Crescent Moon farms were quick to offer cooking tips. They look very intimating but it turns out if you think of them like an armed zucchini they are easy to use. Raw they taste tart a bit citrusy and cooked the flavor is mellower. Either way quite good. Epicurious has some interesting recipes

Fried Cauliflower

2009-05-09T10:09:00.001-07:00

A recap from foobooz
Food and Wine magazine featured a restaurant in Philadelphia serving fried cauliflower. I found a couple of recipes and tried two different methods one cooks the cauliflower and then fries it and the other is one step. There is not any difference in the final outcome. So just heat up some oil, break the cauliflower in florettes and fry away.

This is a recipe from the Leftover queen for a oven fried version.

Whatever method you use -it's good. I served mine with hot sauce. It's good hot or cold. I got my cauliflower from Triple T Ranch at the Santa Rosa Farmers Market

Morels

2009-05-04T10:55:00.001-07:00

Morels from Oyster Creek Mushrooms at the Santa Rosa Farmers Market

These are wild morels picked on Mt Shasta. So far, I have had them sauteed and today I'm thinking about a cream based pasta sauce.

"Two mushroom hunters, Pat McConnell and her husband Owen McConnell, a retired psychology professor, helped found the Triangle Area Mushroom Club. They've eaten 20 to 30 different types of wild mushrooms, but the morels are their favorites. Owen is often called upon to identify wild mushrooms for the group.

"I can't tell you what a morel tastes like," Pat says. "It's absolutely delicious." The McConnells like to sauté their morels in butter with a dash of salt. She says they keep it simple because "the flavor is so fantastic, you don't want to miss it."

"I'm often asked what it tastes like," Burk says. "Well, it tastes like a morel because there's absolutely nothing else that tastes like a morel." from A Taste of the Woods

Miners Lettuce

2009-04-29T04:43:00.001-07:00

High in Vitamin C and A
Also called Indian Lettuce
The nickname comes from the 49'er goldrush - the miners ate the plant to keep from getting scurvy.

I stirfried a bit and used as a sandwich filling --good tasting and good for you.

from Edible Seattle "Miner’s lettuce is a beginning forager’s dream: It’s easy to identify (the leaf that grows all around the stem is a dead giveaway), tastes mild and pleasant and grows abundantly like a weed. Don’t go looking for lettuce, though. “Lettuce” is an unlikely description for this small plant. Growing about 4 to 6 inches tall, each skinny petiole is topped with a succulent pea-green “bowl” or “plate” turned to the sky, a cluster of tiny pinkish-white blossom popping out through the center; young basal leaves sprout out like heart-shaped paddles. Every part—from leaf to stem to flower—of the plant is edible and unlike many wild edibles, miner’s lettuce doesn’t turn bitter when it blooms.
Once you’ve spotted miner’s lettuce, you’ll have a windfall. It grows in fairly thick stands and harvest can be quick. The wild plant also self-sows readily, so while you’re always advised to go from patch to patch when picking wild edibles, you don’t have to worry about over-picking it.
Like all lettuce, miner’s lettuce leaves can be used raw in salads. Best used fresh and tiny, the succulent leaves are fairly bland and are almost indistinguishable from other loose-leaf salads. Its taste and texture bear nothing exotic, but miner’s lettuce brings with it the fresh, wild flavor of the outdoors and has a good crunch. The delicate blossoms also make a very pretty garnish. "

If you’d rather have miner’s lettuce close and at your disposal, grow it in your home garden. It is easily domesticated and seeds are available from many vegetable seed purveyors like Johnny’s Selected Seeds (Maine) and Territorial Seed Company (Oregon).

Related names:
See the more inclusive parent record Claytonia perfoliata.
See a list of other species in the genus Claytonia found in California.

Wetlands: usually occurs in non wetlands, but occasionally found on wetlands [U.S. Fish & Wildlife Svc.]

Elevation: between 0 and 6561 feet [Calflora 2004 (m)]

Claytonia perfoliata ssp. mexicana, a dicot, is an annual herb that is native to California and is also found outside of California, but is confined to western North America [Lum/Walker].

Dinner Party

2009-04-16T08:05:00.001-07:00

Seafood Lasagne and Mom's wild blueberry pie hmmmm good
and started with lemon artichoke dip from Home Maid with a wholewheat baguette from Full Circle Baking. Salad greens from Ortiz Brothers Farm and salad dressing courtesy of Pavone Sage Vinegar.

The seafood was tuna caught locally and wild bay shrimp. I bought the seafood at Oliver's and even with the Wednesday senior discount, it would have been cheaper at Santa Rosa Seafoods at the Santa Rosa Farmers Market.

The lasagne has five layers noodles, seafood, cheese sauce, ricotta/vegetables, and shredded cheese. Cook the lasagne noodles(you can use no cook too), the shrimp came cooked and I shredded the tuna in the food processor and then browned it. The ricotta has an egg mixed in with sauteed chopped bok choy, capers,and preserved meyer lemon, the cheese sauce was half and half with parmesan,mozzarella.

My first radishes

2009-04-14T07:44:00.000-07:00

"We seldom think of a simple radish as a source of nutrition. A close look reveals that it is largely made up of water (more than 90 percent) yet contains as much potassium as bananas and about half the ascorbic acid of oranges. Radishes are also an excellent source of vitamin C and folate and a good source of magnesium. Radishes are members of the mustard family."

These are literally the first radishes I've been able to grow. I've tried to grow them before with no success. This year, I used a large window box and was able to keep the predators away...so far.

They were quite tasty in a form of the french breakfast sandwich

The original version of the sandwich is salt, butter, french bread and sliced radishes. Use your imagination.

My radish plantation, the first harvest and radishes on wholewheat with butter and seas salt.

Shrimp sandwich

2009-04-09T10:24:00.001-07:00

Shrimp from Santa Rosa Seafood (local), wholewheat bread, celery from Ortiz Bros., meyer lemon juice and a bit of cheese.

Wednesday Market Treat

2009-04-08T10:58:00.000-07:00

The Wednesday Santa Rosa market Ortiz Brothers argula, Parson's tomatoes and tiny fresh and local shrimp from Santa Rosa Seafood...add a bit of cheese from Springhill and a pasta (wholewheat of course)dish that is fast, fresh, local and seasonal.

Santa Rosa Farmers Market

Risotto with bacon and collard greens

2009-03-24T16:49:00.000-07:00

Brown the bacon with just a tiny bit of olive oil and butter. When the bacon is rendered, add the rice. Heat the the rice through until it turns translucent. Then add warm or hot broth (or wine) in small amounts, stirring until the liquid is absorbed by the rice. When it is done, add blanched, chopped collard greens and heat until the collards are warmed through. Other spices or flavorings you could add include garlic or ginger. It's fast and easy.

Flowering collard greens, stinging nettles and mache

2009-03-20T07:30:00.000-07:00

Flowering collard greens, stinging nettles " (You’d have to eat a sink full of kale to get the protein in one serving of nettles.)
A handful of nettles provides more than 100 percent of the recommended daily allowance of vitamin A, as well as a plethora of minerals that nettles absorb, spongelike, from the soil" and mache- at the Santa Rosa Farmers Market.
All three are super vegetables packed with nutritional value --and they taste good too.

It's easy to take the sting out of the nettles -a couple seconds in boiling water and the sting is gone. I used them in some eggs on the suggestion of the vendor Triple S ranch of Santa Rosa and they were mighty tasty --a mild sort of creamy taste. Then a put some in waffle batter --suprisingly good.

I used the mache in a salad with bacon. Mache is at the end of its current run in the market. The flowering collard greens are a milder and more tender taste then mature collards.

Adolescent Collard Greens

2009-03-15T09:31:00.000-07:00

I braised them with a pork roast -- pulled pork Stanley Marcus style -chili sauce and coca cola (and I added apple cider vinegar) although he used that combo for beef brisket. I am a porkatarian.

With it a traditional cole slaw and chocolate chip cookies and my neighbors' kumquat mousse for dessert. Starters - smoked albacore with meyer lemon, jalapeno, garlic salsa and the next evolution of the peanut butter spread -this time with chipotle and bacon.

Wines: Simi Sonoma County Chardonnay, Kendall Jackson Savignon Black (Jackson Estates) and Rodney Strong Charlotte's Home Sauvignon Blanc. The Rodney Strong wine caused the biggest stir because it came with a screw caps. I was surprised how much people did not like the idea of screw caps. This is a good article on screw caps and it seems more of what isn't known about the impact on long term aging - since cork permit some breathing of the wine.

Carrots --super vegetable

2009-03-13T07:08:00.000-07:00

Take an interactive tour of the Carrot Museum and learn about Carrots the super vegetable. I got a beautiful bunch from Orchard Farms Stand at the Santa Rosa Farmers Market.

I made carrot risotto. Ingredients: olive oil, rice, one carrot ground in a food processor with lemon juice,1/2 a large jalapeno pepper and 1 clove garlic, one carrot peeled into strips with a vegetable peeler, 1 cup stock (vegetarian, chicken or beef) of your chocie. Heat the olive oil, add rice and ground carrot mixture and cook until the rice is translucent (usually between 5-7 minutes) add stock stirring and cooking until rice is completely cooked, add carrot strips and cook another 2 or 3 minutes. Serve with or without a sprinkling of cheese.

Carrots are easier to digest when cooked(except for juiced carrots.)

My first tomato of 2009

2009-03-11T15:36:00.000-07:00

A friend mentioned he had been buying tomatoes at the Santa Rosa Farmers Market from Parson's Hothouse tomatoes. He swore they tasted like summer tomatoes. I had to give them a shot. They are good. At $3.00 a pound they are also a good price.

Parsnips and Scarlet Cauliflower

2009-03-08T17:44:00.000-07:00

Parsnips look, smell and taste a bit like a carrot crossed with parsley. I was until today a parsnips virgin cooking wise. I found this recipe on Epicurious but it had too much butter and milk and I didn't have any Brussel sprouts. I did have scarlet cauliflower, roasted garlic and roasted garlic oil. I boiled chunks of parsnips (I scraped off the skin rather then peeling.) Then I mashed the parsnips with the oil and garlic. I pulled the bit of scarlet cauliflower into pieces and sauteed it in butter and then mixed the two together. Pretty and good for you.

The parsnips and cauliflower came from Orchard Farms at the Santa Rosa Farmers Market

Drinking Meyer lemon drops made lemons from a neighbors tree.

Broccoli Pizza

2009-03-07T06:52:00.000-08:00

I saw a recipe using meyer lemons in a pizza recipe and adapted it for broccoli.

Steam the broccoli until bright green, saute the lemon slices in a bit of olive oil until soft and the basic topping is done. I use wholewheat dough. Preheat oven to 450 and top with cheese of your choice -- I use a sprinkle of parmesan and bake for 15 minutes or until the cheese is slightly browned.

Broccoli sandwich

2009-03-06T07:56:00.000-08:00

The flavor of the purple sprouting broccoli is so good, it is easy to feature it -here it is as a sandwich filling. I steamed a couple of stalks until they were bright green. Spread the bread with some humus (or hummus) and added the broccoli. My bread is garlic-wholewheat from Wild flour Bread in Occidental. Eating locally is easy peasy in Western Sonoma County.

Purple Sprouting Broccoli

2009-03-05T08:52:00.000-08:00

Ken from Orchard Farms recommended it for the intense flavor and short season.
I tried a taste of it raw to gauge the flavor -always a good way to start with something new. There is very little waste, the slender stems and tender leaves are all edible.
For my first dish- I sauteed a bit with butter, lemon and anchovy paste. Mighty fine! Clearn by snipping off the very tip of the end of the stalk and chop the rest into 1/2 inch pieces. Using a saute pan, heat over low heat about 1 tablespoon of butter (or live oil) add the chopped broccoli. When the broccoli turns bright green add the juice of 1/2 a meyer lemon and 1/2 a teaspoon of anchovy sauce. Mix together until the broccoli is well coated.

Santa Rosa Farmer's Market March 4

2009-03-04T12:55:00.001-08:00

The Wednesday Santa Rosa Market was fun. I asked Ken what was new and different and he pointed to the sprouting purple broccoli. Ken the owner of Orchard Farms, Sebastopol said it's the best flavor of the broccoli. It takes a year to come to harvest and the season is short, about six weeks. It is a lovely color.

The Wednesday Market is filled with friendly vendors and staff. I got a picture of the Samosa lady visiting with the volunteer handing out coupons for seniors. If you are over 60, the Santa Rosa Farmers Market gives you $2.00 in market dollars on Wednesdays only.

The hummus guy is a Wednesday market regular with lots of samples and discounts if you are buying more than one item. He had a wide variety of flavored hummus, olives, marinated tofu, and whole wheat and white bread pitas.
707 855 5372 Hummus Guy

Happy Birthday - Early Bird Special

2009-03-02T05:44:00.002-08:00

In honor of the birthdays of two friends (both turning 65) I had a dinner party. It was fun to plan the menu around the Santa Rosa Farmers Market vendors. Of course there were the dietary restriction --no(or low) carbs, heart healthy, and no tomatoes (heartburn), and on and on. The NYTIMES had a great recipe for cauliflower I made a few changes. I used beluga lentils instead of beans and couscous and instead of tomato paste -a sauce of meyer lemon juice, cilantro,garlic and fresh jalapenos. I bought fresh, locally caught halibut and just grilled it. It was expensive at $18+ per pound but well worth it. I started the evening with four dips (not a reference to any guests>) chipotle humus, black olives mixed with oranges(and orange juice) and roasted garlic, blue cheese, ham and cream cheese and hot peanut butter. The big hits the hot peanut butter and the blue cheese.(duh!)
Desserts a lemon meringue pie from Mom's and Indian pudding. I've been making Indian pudding for my friend's birthday for about 35 years. The first time I made it I tinkered with the recipe because I thought honey would taste better than molasses. Everyone thought so except the birthday boy. Ever since I have adhered strictly to the Joy of Cooking version.

What we were drinking: Taft Street Sonoma Coast pinot noir and Menage a Trois from Folie a Duex

And there were also lemon drops made with meyer lemons from my neighbor's tree

One more salsify dish....

2009-02-27T06:11:00.000-08:00

Salsify and escarole frittata ...

Salsify --salsifying

2009-02-25T11:55:00.000-08:00

Once again Orchard Farms had salsify and I've had it three ways so far....
First I cleaned it and parboiled it. It's really good sauteed in a bit of butter and perserved meyer lemon peel. It's also excellent with chicken stir fry seasoned with worchestshire sauce and chili sauce. But my favorite so far --the salsify croquette with bluecheese --mashed 3 parts salsify with 1 part blue cheese and coated in some sort of crumb or flour and sauteed...yummmy!

Romanesco Cauliflower

2009-02-24T06:05:00.000-08:00

I recently had uttapam at Dosa Restaurant in San Francisco.

The challenge to make uttapam at home. It's not difficult but there is a lot of time involved soaking and fermenting. There was a beautiful romanesco cauliflower from Orchard Farms at the Santa Rosa Farmers Market.

I made uttapam stuffed with romanesco --pretty good. Of course romanesco can be used in any cauliflower recipe. I also had it simply steamed with a bit of cheddar cheese and a splash of Pavone sage vinegar I think I am officially a sage vinegar addict. I spent the weekend figuring out sage vinegar cocktails --hmmm bloody mary!

Some romanesco facts

A bunch of cauliflower recipes

Dried Figs from Santa Rosa Farmers Market

2009-02-23T08:26:00.000-08:00

The Neufeld Farms stand at the Santa Rosa Farmers Market has a wonderful array of dried fruit and they are happy to let you taste. I bought some wonderful dried figs --wonderfully moist and rosy. I stopped at Andy's on the way home and bought a local blue cheese with the Andy's label and made a blue cheese and dried fig open face sandwich on whole wheat.

Willie Bird Turkey Sausage and Blood Orange Panna Cotta

2009-02-22T22:04:00.000-08:00

Oscar Night and plenty of good eats --pictured here a vegetable soup with Willie Bird Turkey Sausage and a blood orange panna cotta with strawberry raspberry sauce.
The turkey soup with locally made sausage was made by Susan Bailyn.
I had the strawberries and raspberries in my freezer and the blood oranges came from the Santa Rosa Farmers Market. Panna Cotta is literally Italian for cooked cream but a better description is really cream jello. Whatever you call it --it is pretty darn good - this version has sections from six blood oranges and the juice (except for the lovely color of the blood orange any orange will work well in this dish.) I also used some chopped chocolate as well. The sauce was just strawberries and raspberries run through the food processor.

Here is an explanation of panna cotta from Mark Bittman

And not all panna cottas are sweet - this for a savory one based on the French Laundry's cauliflower panna cotta

People were drinking Taft Street Pinot Noir and Chardonnay

Broccoli Rabe ..the mustard family and Pavone Sage Vinegar

2009-02-20T06:04:00.000-08:00

No excuses for eating not seasonally and locally along the Russian River in Sonoma County, California. A big bowl of broccoli rabe from Orchard Farms -purchased at the Wednesday Santa Rosa Farmers Market and seasoned with Pavone Sage Vinegar (pineapple sage grown along the Russian River in Forestville.)

As a member of the Brassica (cole) family, broccoli rabe's kin include cabbage, Brussels sprouts, cauliflower, kohlrabi, Chinese cabbage, rutabaga, turnips and broccoli. Actually, broccoli rabe and broccoli are more like distant cousins many times removed. At harvest time, the only physical resemblance between the two is the unopened broccoli-like buds that form on broccoli rabe. It's closely related to the turnip and often referred to as a turnip green. It's also referred to as a member of the mustard family, which all Brassica are.

To make matters more confusing, broccoli rabe, like an aunt who marries often, has several monikers. This peppery plant is also called broccoli raab, rapini, rappa, Italian turnip, fall and spring rabe and broccoli de rape, among many others. Confusion arises when Italian sprouting broccoli is referred to as broccoli rabe. The Italians introduced broccoli to the United States almost 100 years ago, and sprouting broccoli (Brassica oleracea) is simply broccoli to us here.

I met Jane and Don Pavone mixing up a new batch of their award winning vinegar. They are a welcome addition to the Russian River artisan food community. Their vinegar won a gold medal at this year's Harvest Fair.

I sauteed the broccoli rabe and added some cooked cannellini beans and finished it with sage vinegar. Add a soft cooked egg and it could be the West County version of salad lyonnaise. Salad Guernnaise perhaps :)))

The PavoneSonoma web site offers interesting serving and recipe suggestions for vinegars as does this article from the LA Times

wine recommendation for the broccoli rabe: a pinot grigio is a good choice

The sage vinegar is also a good ingredient to use in cocktails

A sage vinegar Bloody Mary sounds great to me!

Is Salsify as good without sour cream and butter? YES!

2009-02-19T12:11:00.000-08:00

When I told a friend about how wonderful salsify was she said --probably just the sour cream and butter. So I cooked up the rest --mashed it and used it plain with some jalapenos and onion as a pizza topping. Plain --it is still very very very tasty.
I left one unpeeled --didn't like that so much. And a number of sites have talked about the stickiness of salsify and how it stains your hands while working with it. I found if you rinse it well this was not too much of a problem. It does turn brown quickly if you don't but it in acidulated water although the color change does not change the taste --kind of like grated potatoes turning brown.

Beer with this: Anderson Valley Boont Amber

Salsify really really really good.....

2009-02-14T18:39:00.000-08:00

Food of the Week: Salsify
Although, uncommon to most Americans,
salsify has been a popular root among wellknown
characters. In 1982, John A.
Freeman called salsify [the] very special
survival vegetable . In addition, the root was
one of the favorite items in Thomas
Jefferson's garden. Today the root is
popular in France, Russia, and Italy but is
fairly uncommon on the U.S. market. In rare
occasions it could be found on a local
farmer's market, or in a specialty store.
Salsify Facts
The Latin name of salsify is solsequium,
which means the flower that followed the
course of the sun. Salsify is a white to
tanned color root with a tender and mild
taste. The flavor has been described as
anywhere from asparagus and creamy
coconut to an oyster-like flavor.
Salsify grows for approximately 120 days to
a height of 3 feet and is either harvested in
October or kept in the ground until spring.
The root can be stored similar to carrots in a
cool environment with the green tops
removed to preserve the moisture of the
root. The greens can then be used in
salads.
The root is easy to prepare and can either
be roasted, baked, boiled, steamed, or
served au gratin.
Nutrition information (1/2 cup boiled):
Calories: 46, Carbohydrates: 11 g, Fiber: 2
g, Protein: 2 g, Fat: 0 g, Cholesterol: 0 mg,
Sodium: 11 mg, Potassium: 192 mg,
Calcium: 32 mg

Because of its nutritional value, salsify is included as a "Very Special Survival Vegetable" by John A. Freeman in his 1982 classic, "Survival Gardening".

Orchard Farms of Sebastopol sells salsify at the Santa Rosa Farmers Market.

It said to have a slight oyster taste and is often called the oyster plant. Others say it is a combination of asparagus and artichoke and that may be closer to the truth. It is really good and easy to prepare. It has a very thin skin which easily scrapes away. I boiled it and made a puree with butter and a bit of sour cream. It was delicious and I will definitely purchase salsify again.

wine recommendation: Korbel California Champagne "Rouge"

Some additional recipes from foodDownunder

Happy Valentine's Day

2009-02-14T13:24:00.001-08:00

Breakfast Pizza and Citrus Dust

2009-02-12T08:11:00.000-08:00

Whole wheat pizza dough, marinated artichoke hearts and a little cheese -baked for about ten minutes and then add an egg and bake for another five minutes and good to go.

We should all be looking for seasonings that are not salt but still add flavor. I tried drying citrus and grinding it. It can be used alone or in combination with salt.
It's easy and good. An excellent explanation from the Breakaway Cook. I used meyer lemons.

Still working on the better for you but still tastes good burger

2009-02-11T13:37:00.001-08:00

Last summer I wrote about the blueberry burger This is the peach burger instead of blueberry, unsweetened peach chunks made into a paste and added to the ground beef.
Pretty good and juicy.

wine recommendation: merlot

The Hybrid Burger -part veggie part the real deal

2009-02-09T08:49:00.000-08:00

Besides fried chicken, I also like hamburgers. This burger is a combination of ground beef, cannelini beans and mushrooms. The beans and mushrooms are cooked and ground before being added to the ground beef mixture. Form into patties and fry them up. I'm working toward a patty that isn't a meatloaf burger but has the texture and taste of hamburger alone. This is pretty good version. It is half beef, 1/4 beans and 1/4 mushrooms. Cook for less time then a regular hamburger as half the ingredients are already cooked. Another important factor is less bun to burger ration. I used the same whole wheat dough I use for my pizza. Adding a little cheese can't hurt. My pet peeve is a cheeseburger with the cheese slapped on and not melted...got to be gooey goodness for a real cheeseburger.

Wine Recommendation: old vine zinfandel

Burdock Root

2009-02-07T13:23:00.000-08:00

I'm trying to add new vegetables to my diet. So far Orchard Farms does the best job of bringing unusual and not widely available items to the Santa Rosa Farmers Market. Last week purple kohlrabi and this week burdock root. Looks pretty homely but it actually fairly easy to prepare. The skin is thin and scrapes right off. Raw it tastes like raw turnip or a very mild radish. Cooked it is sweet kind of like a parsnip.

I diced the burdock root and used it in a stir fry with brussel sprouts flavored with soy, thai fish sauce and sour orange juice. Pretty darn good. I shredded some and added it to a cole slaw --tangy. I also used the shreds in a simple pickle -water and vinegar boiled and then poured over the shreds. Wine Recommendations: Sancerre or Reisling

Nutritional Highlights
Burdock can be termed a health food simply by virtue of its high fiber and low calorie content. It is also a very good source of potassium and a moderate source of iron and calcium. (In 1/2 cup of the fresh root there are 180 mg of phosphorus, 50 mg of calcium, 58 mg of phosphorus, 1.4 mg of iron, 0.03 mg of thiamine and 0.05 mg of riboflavin.) But perhaps the most unique aspect of the root is its very high amount of inulin, a naturally occuring phytochemical that mimics the actions of insulin. According to one source, from 27% to 45% of the root is inulin and some people have found it an effective food to control hypo-glycemia and pre-diabetes conditions.

Medicinal Value
Burdock is a root that is found in Europe in Asia. It has many medicinal qualities and has been used in many herbal remedies. The root is sweet to the taste and has a gummy consistency. Traditionally, burdock has been used as a remedy for measles, arthritis, tonsillitis, viruses like colds, throat pain, and as a diuretic. In modern times, burdock is also used in oncology and to treat many other serious health problems

Two recipes
burdock pickle

Kimpira Gobo

Sour Orange and Sweet Limes

2009-02-05T08:50:00.001-08:00

Sour Oranges are indeed sour! I got these at the Santa Rosa Farmers Market.
This is a great marinade from 3 Guys -Cuban. A mojito works fine for a drink.

This was my favorite Special Hot & Sour Orange Soup (Geng Som Pla) from about.com Wine Recommendation Pinot Grigio

Sweet Limes are sweet! From Amy's Pickles

Another great recipe from About.com for a thai style roast chicken.

I love fried chicken

2009-02-03T08:34:00.000-08:00

I love fried chicken and am always looking for a way to justify eating it (and frying it up at home.) This version is boneless skinless breasts dredged in whole wheat flour and stuffed with mustard greens!

Wine Recommendation: Silvano Follador Prosecco Valdobbiadene "Cartizze" Superiore or a buttery chardonnay

February Santa Rosa Farmers Market

2009-02-02T10:19:00.000-08:00

Besides Kohlrabi, the Santa Rosa Farmers Market has mushrooms, lots of citrus, hardy greens, apples, sweet potatoes and turnips.

Kohlrabi

2009-02-02T09:53:00.000-08:00

February at the Santa Rosa, California Farmers Market has a lot of fun and interesting looking vegetables including both the green and purple kohlrabi. Kohlrabi is a good vegetable to purchase if you want to support increased crop diversity and have something good for you and that is very versatile.

Kohlrabi is a good source of vitamin C and potassium. It is low in both sodium and calories. One cup diced and cooked kohlrabi contains only 40 calories and 140% of the RDA for vitamin C. You can eat them raw --turnip-y, boiled, roasted just about anyway you can think of..

Here are a couple of sites with kohlrabi recipes. Cook It Simply also has advice on purchasing and storage

Fom Simply Recipes a very eclectic collection of uses

Just vegetables has another good list.

Make stock and then compost

2009-01-29T06:58:00.000-08:00

Before you send those vegetable scraps to the compost heap (or worse) make stock
Here is a step by step explanation from Squidoo

I used my stock to make a lentil vegetable soup -topped with pickled winter vegetables. I saute the lentils with the vegetables before adding the stock - it gives them a richer flavor.

If people can compost in New York City apartments --there is no excuse.

Wine recommendation: Gewurztraminer

Pizza Toppings that are good and good for you

2009-01-28T08:52:00.000-08:00

Whether you do it yourself or use pre made crusts and sauces, it is pretty easy to add a healthy topping. Any hearty green such as kale, collards, chard or spinach makes an easy addition. I recommend cooking them first -either roast them with other ingredients and chop them or you can blend them into a pesto or sauce.

Here's a post about pizza toppings and wholewheat crust

whole wheat ONLY pizza dough

2009-01-28T08:38:00.000-08:00

Ingredients
1 teaspoon dry active yeast, 4 cups whole wheat flour, 2 cups warm water.
Proof the yeast (put it in the 2 cups of warm water and make sure the yeast bubbles)
Add one cup of the whole wheat flour and run the food processor for five minutes. Then add the remainder of the flour slowly until the dough is soft but not sticky. Let rise until double in bulk probably around 90 minutes. This dough freezes well.

The dough can be used for pizza and other breads such as pita.
My pizza has vegetable shreds which I blanch first

heat the oven to 450 -pizza cooks for around 10 minutes depending on the size
and the pita from 4 to 6 minutes.

One of the complaints about whole wheat pizza crusts is they are too dense...just use less dough then you would for a white flour pizza. Also not adding oil to the dough makes it less dense.

EZ pickled vegetables a great condiment

2009-01-27T06:45:00.001-08:00

The local grocery had organic broccoli,red cabbage and carrot shreds on sale. The easiest winter pickle to make. Heat the shreds with enough equal parts vinegar/water to cover and simmer for five minutes -let cool. Will keep in the refrigerator for at least a couple of weeks. I added hot pepper flakes and jalapeno cuz I like it hot.

meyer lemons quick preserved/California gremolata

2009-01-26T09:25:00.001-08:00

An easy condiment -garlic, preserved lemon (rinse off the salt) and cilantro ( based on the classic garlic, parsley and grated lemon peel) It can be served as a topping for an entree, mixed with other ingredients for a dip or spread, and other things like chopped jalapeno can be added to spice it up.

- Quick-preserved Meyer lemons

Meyer lemons

salt and a pinch of sugar

Using a vegetable peeler, peel the lemons, trying to keep away from the white pith. Squeeze the juice from the peeled lemons into a bowl and reserve: You should have about 1 cup. Add water to bring the liquid up to 2 cups; set aside to reserve. I used a grapefruit spoon to scrape away the pitch. It's one of my favorite kitchen multiuse tool.

Place the peel and 2 cups of water in a saucepan and bring to a rolling boil. Drain. Repeat this procedure once more. Return the drained peel to the pan, add the reserved juice, salt and sugar and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and set aside to cool. Makes about 3/8 of a cup.

onions -pickled and jammed!

2009-01-25T11:14:00.001-08:00

Onions are great for adding flavor in winter. Slice 'em up and heat them in some vinegar or citrus juice and instant pickle. I used balsamic vinegar for mine.
And a long slow saute in olive oil gets to caramelized onions a good addition to just about anything! Easy peasy and will keep in the refrigerator for a couple of weeks. If you make a large quantity you can can it or freeze them.

Homemade, easy condiments winter ingredients

2009-01-25T06:20:00.000-08:00

Eating less salt is easier if you use less processed foods. Homemade condiments are easy and better for your. Here are ingredients available in the winter months.

Winter citrus salsa has a lot of uses and no special equipment is required. Chop up the supremes (sections) of a grapefruit and a tangelo but you can substitute your favorite winter selections. Add 1/4 onion (any kind -red onion is especially colorful), a few tablespoons if cilantro leaves, garlic, jalapeno (if you like it hot) or bell pepper for a milder flavor, and a splash of vinegar.
Let it sit for a fifteen minutes. It can be served cold with chips or heated as sauce for an entree.

Chili sauce is an easy winter pick-me-up. Dried chilis toasted and rehydrated and then combined with the citrus of your choice, some garlic cloves, chopped fresh cilantro, 1/4 cup no salt canned tomatoes

Update an article from the LATIMES --a splash of seasonings

Eat Your Politics Use Less Salt

2009-01-23T10:11:00.000-08:00

Eat Your Politics –USE LESS SALT
Public-health campaigns should be as tough and as effective. Too often campaigns are blunted for the benefit of the processed food industry. The nation faces a public health crisis and much of it can be prevented by changing the American diet and lifestyle.
“Four of the top 10 killers in America today are chronic diseases linked to diet: heart disease, stroke, Type 2 diabetes and cancer. It is no coincidence that in the years national spending on health care went from 5 percent to 16 percent of national income, spending on food has fallen by a comparable amount — from 18 percent of household income to less than 10 percent. While the surfeit of cheap calories that the U.S. food system has produced since the late 1970s may have taken food prices off the political agenda, this has come at a steep cost to public health. You cannot expect to reform the health care system, much less expand coverage, without confronting the public-health catastrophe that is the modern American diet.” Michael Pollan

USE LESS SALT

US medical experts warn that Americans consume too much salt, which is a harmful factor for their health. If the daily intake of salt recommended by food watchers is the equivalent of 1 quarter teaspoon, it is a known fact that most of the population consume far more than this amount of sodium chloride (salt). …..The intake of large amounts of salt has negative effects upon our health, by causing high blood pressure, which can eventually lead to heart disease, stroke or severe kidney disorders. Even if your blood pressure is normal at the present moment, do not even dare to hope that this would last forever. Unless you are extremely careful and cautious with your lifestyle, the blood pressure could increase with age and also other disturbing health problems can occur. This is why medical experts always warn that it is much better to prevent than to treat. Therefore, try cutting on the salt today and you will have an intact health tomorrow and the day after tomorrow

Industry not Lowering Sodium in Processed Foods, Despite Public Health Concerns
The Center for Science in the Public Interest has been a leader in policy for healthier Americans but the food industry continues to block the way.

A Few Companies Actually Hike Salt Levels Dramatically in Some Products, Says CSPI
WASHINGTON—Health experts have been ringing alarm bells about the amount of sodium, or salt, in processed foods for years. But according to discouraging new data published by the Center for Science in the Public Interest, most food companies aren't listening. The average sodium content of 528 packaged and restaurant foods stayed essentially the same between 2005 and 2008, increasing by under one percent. But considering the food industry's acknowledgment that sodium levels are too high, the lack of progress is disturbing, said CSPI. The medical community has long agreed that diets high in sodium are a major cause of strokes and heart attacks.
For some products, though, the spikes in sodium content are alarming: Hardee's French fries, for instance, contain three times as much sodium as they did in 2005. Wal-Mart's cream cheese nearly doubled in sodium. Jimmy Dean's Regular Premium Pork Sausage, salty enough in 2005 with 280 milligrams of sodium per serving, has 60 percent more in 2008. Some 109 products increased by 5 percent or more and 29 products increased by 30 percent or more. On the other hand, sodium in 114 products declined by 5 percent or more and 18 products declined by 30 percent or more. The rest remained about the same.

Here are some general guidelines:

• 1 teaspoon per quart for soups and sauces.
• 2 teaspoons per pound for boneless raw meat.
• 1 teaspoon per 4 cups flour for dough.
• 1 teaspoon per two cups liquid for cooked cereal.
• 1 teaspoon per 3 cups water for boiled vegetables.
• 1 Tablespoon per 2 quarts water for pasta.
• 1 Tablespoon coarse or kosher salt = 2 teaspoons table salt.

Salt Intake: How Do You Compare?

The average person consumes about 6 to 18 grams of salt daily. That's roughly one to three teaspoonfuls. Your body actually needs only about 2300 mgms. of salt a day.

Reducing the amount of sodium you consume may help you reduce or avoid high blood pressure. High blood pressure, is more likely to lead to heart disease and stroke. Cardiovascular disease is the No. 1 cause of death in the United States.

American Heart Association sodium recommendations Healthy American adults should reduce their sodium intake to no more than 2300 mgs per day. This is about 1-1/4 teaspoons of sodium chloride (salt). Many foods in their natural state contain sodium, but most sodium in our diet is added to food while it's being commercially processed or prepared at home. That's why you need to be aware of both natural and added sodium content when you choose foods to lower your sodium intake. When buying prepared and pre-packaged foods, read the labels.

Decreasing sodium is one of the easier changes you can make in your diet. Once you start a low-sodium diet, you will gradually become more sensitive to the taste of salt in foods. For most people, this takes about 30 days, so it is important to stick with it. You will begin to enjoy lower salt, less processed food choices, and you will find that foods such as canned soups and packaged meats taste too salty. Use natural spices like oregano and rosemary to add flavor, but beware of seasonings with hidden sodium, such as Cajun seasoning and blackening spices.

Obama Celebration

2009-01-20T11:48:00.000-08:00

We had waffles with blueberries, sour cream, spiced pears, bacon, sausage, and lots of mimosas...California Sparkling wines Korbel Rouge, Gloria Ferrer and Mumm Napa Valley Brut. Everyone was excited and very happy.

Are you full of beans?

2009-01-13T11:35:00.001-08:00

Beans are one of the best sources of fiber available, and they’re an excellent source of protein as well. In fact, a one pound can of beans contains more protein than a pint of milk, yet ounce for ounce, fewer calories and fat than eggs, meat or cottage cheese.
It’s no wonder the American Academy of Science and the National Research Foundation agree that dry beans are sure to be the high fiber food of the 21st century!

Wine recommendation: CHARAMBA Douro Valley Red an inexpensive (under $5) from Portugal the home of a lot of white bean recipes

Edible Dry Beans – The High Fiber Food of the 21st Century
Today, beans are recognized by many health-related groups, including the American Heart Association, the American Cancer Society and the American Diabetes Association as an extremely beneficial addition to most diets.
That’s because they’re high in complex carbohydrates, protein and dietary fiber, low in fat and sodium, and completely cholesterol-free.
It’s long been recognized that increasing the fiber content in our diets promotes a healthy digestive tract and reduces the risk of many types of cancer. And fiber also plays a significant role in lowering high blood cholesterol rates, one of the main risk factors for the development of cardiovascular disease.

I use dry beans and always cook up a lot and then freeze the extra but in a pinch canned beans will do.

The picture is white bean and broccoli soup in a vegetable stock.

Three excellent resources for bean recipes are: bean bible, Central Bean and Bean Beat -canned beans

Beans have an important place in MyPyramid, the USDA’s recommended eating plan for Americans. Because of their nutrient content, beans and peas are the only foods that appear in two food groups: Meat & Beans and Vegetables.
Beans are in the Meat & Beans Group because they are a good source of protein and iron. Even better, beans provide a low-fat, saturated fat-free, and cholesterol-free source of protein.
Beans are listed in the Vegetables Group because they are a plant-based food that provides fiber, folate, potassium and antioxidants.

Escarole and cheddar cheese soup or chedder if you are from Austraila

2009-01-11T08:15:00.000-08:00

The soup is served here with a fresh salsa garnish and there are lots of possibilities for garnish --yogurt, sour cream among others...garlic toast.
White beans and escarole have a natural affinity for each other and this a party version of the soup.
Escarole, cannelini beans and cheddar cheese soup.

Ingredients
1 head of escarole
2 cups cooked cannelini beans
4 cups chicken stock
1 cup beef stock
1 cup cheddar cheese grated
2 T olive oil
3 cloves of garlic
2 roasted skinless.boneless chicken breasts (or sautéed) cut into cubes or shredded

Heat the cannelli beans with 2 cups of the chicken stock and then puree
Chop the escarole into bite size pieces and sautee with the garlic until limp.
Add the cooked escarole to the bean and chicken stock puree
Add the grated cheese and chicken and the remainder of the chicken stock.
I used a crockpot but you could also put it in a regular stock pot and simmer it for 45 minutes to meld the flavors.
At this point, I added a cup or so of beef stock from concentrate to add depth to the flavor –but this could be achieved with a bit of chipotle in adobo

It was Western Sonoma County wine night
Hart's Desire Chardonnay Russian River Valley 2005
Adobe Road Zinfandel 2005
and finally a fake Western Sonoma wine called Bohemian Highway which goes from Monte Rio to Freestone but is from a Napa winery...where is the labeling police?

Escarole with pork as a condiment

2009-01-06T07:58:00.000-08:00

What is escarole?...a pretty good explanation from Cookthink.

I made it up with pork as a condiment -other additions meyer lemon, garlic, hot pepper flakes and a bit of anchovy paste.

Wine recommendation: Soave, Orvieto, Frascati-- based on the trebbiano grape in California 'Saint Emilion'

Give Up White Flour

2009-01-05T08:51:00.000-08:00

One of the easiest changes to make is using whole grain pastas and bread instead of white flour. This is a lemon, spinach, potato, tomato, garlic whole wheat pasta dish.
I freeze whole tomatoes (blanched and skinned)and just pop them into the sauce. Quick and good. Top with some preserved lemon, parmesan cheese, and hot pepper flakes.

Wine recommendation:sangiovese

Thomas Jefferson's Good Advice Salmagunde

2009-01-03T10:37:00.002-08:00

"Another favorite dish of Jefferson's was called Salmagunde. This is an Olde English supper meat salad, made from cold cooked chicken, grapes and onions, and garnished with anchovies and capers."

This is my version for winter. Grilled romaine, corn/chipotle puree served as a hot dressing, sausage and chedder cheese.

Wine recommendation: Chardonnay/Pinot Grigio

Lentils, spinach and spicy tomato pickle

2009-01-02T08:56:00.000-08:00

The weather is gray and raining (we need the rain!) so I wanted something sunny and hot. I made lentils with spinach and used the spicy tomato pickle as a condiment.
I like to saute the lentils with other vegetables before cooking them through. Saute, then add water(or soup stock) and bake for an hour. I pureed the lentils and vegetables and before serving added fresh spinach and the pickle.

Wine suggestion: Reisling, Pinot Noir, Rose or Viognier

Citrus New Year

2008-12-31T12:05:00.001-08:00

This is what we are having to celebrate the New Year --yukon gold potatoes, red onion, endive lettuce, ham,ruby red grapefuit in a bourbon-mustard dressing. Hot citrus is hot!

Winter time is citrus time...
making supremes

And general information on citrus

wine recommendation --fume blanc or Sauvignon Blanc

Jerusalem Artichoke or sunchoke

2008-12-30T13:39:00.000-08:00

The Jerusalem artichoke is very high in iron. It is a good winter vegetable
This is a list of recipes from epicurious.com

But the most sought after answer and least asked question is why are they also called fartichokes and what can be done about it. This article from the Garden Web addresses the painful reality of eating sunchokes.

These are Jerusalem Artichokes from the Santa Rosa, Ca farmers market. But they are available all over North America this time of year.

Thomas Jefferson and Mac and Cheese

2008-12-29T16:15:00.001-08:00

It seems there is some disagreement as to whether Jefferson brought mac and cheese to America. Whoever did it --good job! My mac and cheese has the kale/spinach puree and spicy pickled tomatoes in it. The pickled tomatoes are from my garden and a simple prep of rice wine vinegar, a little olive oil, cayanne pepper, cumin, mustard and jalapeno peppers, chopped rind of meyer lemon. Mix it all together and heat up and then let sit overnight.

Jefferson may not have brought mac and cheese to America but he did have wine with most meals. I think a nice zin with the mac and cheese would do the trick

Budda's Hand

2008-12-28T10:38:00.001-08:00

"Buddha's Hand from ideas in food

BuddhashandconfitureWe saw the Buddha's Hand in Fairway and for a change I was the one throwing caution and price tags to the wind by adding the fruit to our cart. It's an interesting citrus, known for its extraordinarily fragrant skin and for the fact that the pith is not supposed to be bitter. I've always wanted to play with it and so I jumped at the opportunity.

The first incarnation was this citrus confit. I used a mandolin to thinly slice the fruit. Then I blanched it to remove any lingering trace of bitterness in the pitch. I have to say though that the Buddha's hand lived up to its reputation for sweet, juicy pith. The bitter aftertaste was minimal and pleasant, although since we were using it for a dessert I blanched it anyway. Then I cooked it down with a pinch of salt in just enough 1:1 simple syrup to cover the slices. Once it was tender and translucent I took it off the heat and added a cinnamon stick for that extra something. The cooked Buddha's Hand was delicious, fragrant and melting, with an ethereal flavor that lingered on the palate and made you wish for just a little bit more. We paired it with chocolate and olives. There's still half a hand left, who knows what we'll do next."

Other folks are not so kind and suggest it is more of a novelty suitable for a centerpiece or aromatic.

Greens and Citrus

2008-12-28T08:37:00.000-08:00

The Santa Rosa Famers Market is full of greens and citrus. Citrus is perfect for this season...bright and flavorful against the dreary winter. I made a puree..or jam or whatever using kale, spinach,parsley, apple, meyer lemon, jalapeno pepper and garlic which can be used any number of ways.

First I roasted the garlic in 1/4 c olive oil--then sauteed the kale, parsley, apple, jalapeno and spinach in the oil with a cup of water...10 minutes covered and ten uncovered. Add the juice and skinned sections of one meyer lemon. Puree in a blender or food processor. It's good just spread on bread or as a pizza topping. Also good as a pasta sauce.

Even more Santa Rosa Farmers Market

2008-12-28T07:57:00.001-08:00

Santa Rosa Farmer's Market 12/27/2009 more

2008-12-28T07:55:00.001-08:00

Santa Rosa Farmer's Market 12/27/2009

2008-12-28T07:43:00.001-08:00

Heaven and Earth

2008-12-22T08:25:00.000-08:00

This is a great dish for winter and while this version uses bacon..almost anything including soy with work..just in the proper form.
It's basically, mashed potatoes, apples sauce and bacon for a little added umph!

Meat as a condiment - broccoli soup

2008-12-19T10:02:00.000-08:00

Broccoli soup made with white beans, jack cheese,a tiny bit of chicken, beef and chicken stock and to give it some depth chipotle peppers.

Meat as a Condiment

2008-12-17T11:27:00.000-08:00

The minimalist weighed in on this subject as did Chef Mary Jo McMillin

It's about moving meat from the center of the plate and making it a side dish or to add flavoring.

Meat and Fish are seasonal too!

2008-12-14T06:37:00.001-08:00

Fish and meat have seasons just as vegetables do.

This is another list.

Kitchen Basics
Seasonal Buys at the Meat Market

You may have noticed during the summer months that roasts, stew meat and short ribs were priced at a more reasonable price than in the seasons just past. By the same token you'll notice, now that we're firmly in winter's grips, steak prices have dropped by 50% or more. Why? Because meat, especially beef cuts are seasonal purchases. The cuts we crave at present (roasts, stew meats, and short ribs) are in higher demand with cold weather. Steaks, which are primarily served grilled are no longer 'in season'. Luckily, in the South, we can grill nearly year round. We take full advantage of steak being bargain priced.

Vegetable Pave ala Thomas Jefferson

2008-12-13T16:45:00.000-08:00

Vegetable paves are easy and reheat well. I made mine with turnips, potatoes and collard greens and for something extra a layer of chicken just for flavoring. This is a good explanation of the concept.

last tomato update

2008-12-11T08:18:00.000-08:00

Almost the end of the year..and still eating tomatoes from my garden..here they with a breakfast pizza

lentil soup inside the box

2008-12-10T05:51:00.000-08:00

I'm making soup for a neighbor's daughter who is recuperating from surgery...something light but tasty. I have bok choy, turnips, potatoes, garlic and tomatoes. I sauteed the turnips and potatoes in olive oil, same for the lentils...combined everything and added a two cups of water and some corn and put in the oven for 45 minutes. For a finish I added just a bit of cooked chicken as a condiment and heated it through.

I also made a caramelized onion, blue cheese and apple tart.

The last tomatoes

2008-11-29T15:12:00.001-08:00

The last tomatoes. These are lemon boys. So far --some are ripening, and I pickled some and I may have to do some experimenting.

The Santa Rosa Farmer's Market

2008-11-27T09:23:00.000-08:00

Lots of variety and things you do not see in the supermarket --kohlrabi, cactus, celery root,jicama and all kinds of squash.

Happy Thanksgiving and Happy Seasonal Eating!

The last week -Week 25

2008-11-19T04:32:00.000-08:00

The last box..peppers, delicata and acorn squash, summer squash, lettuce, bok choy, collards, dino kale, red Russian kale, basil.

I am very sad the CSA is ending. It has been an adventure in vegetables and the human experience has been the best. Brandon and Brian have been great and I wish them both the best in their next great adventure. My box buddy Allen has been wonderful and I am sure we will stay in touch.

The big question for me is what to do next in terms of keeping up being a seasonal eater.

Pomegranates

2008-11-13T07:49:00.001-08:00

Pomegranates are a wonderful tree (shrub?.) In the Spring they get wonderful red flowers and then the fruit! Information on growing Pomegranates from the backyard gardener.

Pomegranates are messy but worth the effort. There are a lot of elaborate recipes but just the combination of flavors is the right balance.

Week 24 (the penultimate box)

2008-11-12T05:45:00.000-08:00

week twenty four. ONE WEEK LEFT!!
November 11th, 2008

Box> lettuce, squash, bok choi, dino kale, red Russian kale, potatoes, radishes, peppers, garlic

Dear friends and family of Sol Food Farm. How are we today? Brian and I are just swell. Yours truly just got back from a week visiting home and preparing myself for the big move back. That’s correct folks. Brandon Pugh has had his amazing California experience and is now heading back to the homeland to start my own project, Delta Sol. This farm has been a dream of mine for a while and at last the time has come. I will be farming the land that I grew up on and will be one of the only vegetable producers for miles around. Memphis is where my markets will be and my mom is already working on my CSA membership. I will be back around my family and am ready for this next step. Thank you all for being so supportive of us young farmers as we figure out how this all works.
Have no fear for the present Sol Food Farm for once again there will be some new folks around. Not 100 percent sure who but we will make sure you know as soon as we have the okay.
Lots of love and a friendly reminder that we one week left ya’ll. Holy cow.

Recipe.
Basic vinaigrette.
2 tbsp cider vinegar or 3 tbsp lemon juice
½ tsp dry mustard or 1 tsp Dijon
½ tsp salt
freshly ground pepper
6-8 tbsp olive oil

In a small bowl, whisk vinegar or lemon juice, mustard, salt, and pepper until salt dissolves. Slowly whisk in oil. Alternately, combine vinegar or lemon juice, mustard, salt, and pepper in a covered jar and shake vigorously until well combined; add oil and shake until blended.

Persimmons

2008-11-11T12:46:00.000-08:00

The American Wild Persimmon is worth the forage but takes skill. Persimmon Pudding is dedicated to preserving the wild persimmon.
The Haachiya persimmon has to be completely ripe or it is very puckery.

The fuyu persimmon that looks like a squashed tomato the most consumer friendly. Edible over a longer period of time and easierto use.

"Why Eat It

The persimmon, with its beautiful, brilliant orange-red glossy skin, arrives in markets just as summer is ending. Nevertheless, it hasn't become as popular in the United States as it has in Japan, where the fruit is widely cultivated and as eagerly consumed as oranges are in the West. Though there are native persimmon trees in the United States, the varieties that Americans eat were brought here from Japan in the late 19th century (and are now grown mainly in California). Persimmons are well worth trying not only for their exceptional flavor but also for their beta-carotene; they also have some Vitamin C and potassium."
Everything you might ever want to know about persimmons.

Pears, Potatoes and turnips

2008-11-09T14:43:00.000-08:00

pears, potatoes, turnips - I have all those things and I saw this recipe on Epicurious -

It sounded wonderful --but I only needed for far fewer people and with a lot less butter. I roasted two pears split and seeded, two potatoes cut in quarters and two turnips (small) cut in half and one fresh slightly hot pepper. Roasted in 450 oven with a little olive oil until everything was soft enough to mash.. Really Really really good. There is no picture because it got eaten before I could take one!

a peak inside another CSA box

2008-11-05T10:58:00.001-08:00

This is potatoes, a melon, tomatoes and more persimmons from a CSA near Petaluma.
People who came to celebrate last night brought lots of food and then no one ate much. Plus the gift of the peak inside another box. I have to figure out how to preserve a lot of this.

Week 23 is lovely to look at ...

2008-11-05T10:52:00.001-08:00

The warm days of October are having a wonderful impact in the beginning of November.
Challenge of the week --what to do with a persimmon ..particularly one that is not particularly ripe.

Squash Squared Soup

2008-11-05T10:37:00.000-08:00

I made this for our election day celebration:Acorn Squash, Kale and Apple Soup Recipe
Ingredients
1 yellow onion, chopped
2 acorn squash
1 tart apple, peeled, cored, chopped
Orange juice
3 or 4 summer squash 1 bunch kale
garlic
3/4 cups chicken broth (or vegetable broth if vegetarian)
chipotle in adobo
Method
I think the key to this soup is roasting the vegetables until they have some crispy bits and including the bits for a smokey taste.
Heat oven to 450 . cut the summer squash and onion into a rough chop, half and seed the acorn squash and then roast until soft –also coat the garlic with olive oil and roast with the vegetables. Once soft, let them cool. Scoop out the acorn squash and combine everything in a food processor a rough puree. Add the chipotle at this point – a very little at a time- until get the “spice point” you want. Puree away.
Kale – remove tough stems and blanch for a few minutes until bright green. Drain and cool. Add to the puree of squash and puree –there will still be fairly large flecks of green.
Combine the puree of squash/kale with 1 cup of orange juice, and the chopped apple. Depending on how thick you want to the soup add 2-4 cups of stock. Let simmer for about 45 minutes. A lot of these types of soup benefit from making ahead and reheating.

Bell pepper/basil relish
1 large Roasted bell pepper, 1 bunch of basil, fresh garlic, lime juice
I also served blue cheese and sour cream as adornments.

One of my guests said it was great -- made my day!

Grapes - good eats and an underutilized ingredient

2008-11-01T08:52:00.000-07:00

Most cuisines have examples of cooking with grapes - from curried chicken salad (or uncurried as well) to sole Veronique. Aside from eating them plain - are grapes worth the effort to make a part of everyday food?

Nutritional value of grapes

This is a great looking recipes and story about cooking with grapes...pork tenderloin with roasted grape sauce.

Pickled grapes are wonderful too. The first time I made pickled grapes --a little too much on the spicy hot side! But they are great as a condiment and a cocktail nibble.

I could've had a roasted grape!

2008-10-30T12:02:00.000-07:00

There were beautiful grapes in the box this week and the neighborhood is littered with walnuts I found this recipe for roasted grapes. I adapted it -
grapes roasted with limoncella and spice roasted walnuts served over pears.

Notes from Sol Food Farm -week 22

2008-10-28T19:44:00.000-07:00

WEEK 22. hootie hoo!
October 28th, 2008

Box has: summer squash, lettuce, garlic, basil, bok choi, top bunch collards, heirloom collards, red Russian kale, dino kale, tomatoes, broccoli

Week twenty two update:
Our buddy George is out of town this week in Italy for the Slow Food Conference. Some of you might recall Laura Neale was the Sol Food Farm representative two years ago. She went, had a blast, and made out with a random Greek fisherman. Farmers from all over the world convene in Turin, Italy to eat, talk and celebrate their local specialties. This year was George’s turn. He owns Earthworker Farm and sells at several markets throughout the county. While he’s gone we are taking care of his tomatoes, getting them out of the field and into your hands. Thanks a bunch George and we hope you are wooping it up over there in Italy.

Kale chips
1 tblsp apple cider vinegar
1 tblsp salt
3 tblsp olive oil
2 bunches kale

cut kale into 2 inch pieces and mix all the ingredients together in a bowl. Place on baking sheet and put in oven at 350 for 10-15 minutes or

White Beans and Collard Greens

2008-10-28T09:01:00.001-07:00

A friend sent a tasty sounding recipe...for cranberry beans and collards from the NYTIMES

My version....white beans, Italian sausage, collards (blanched first), dino kale (blanched first) and broccoli (also blanched)

Crockpots are great --and you can usually find ones in good shape at garage sales.

Week 21

2008-10-21T19:05:00.000-07:00

twenty one. fun. from the Fellows at Sol Food Farm
October 21st, 2008

Box: spuds, basil, bok choy, lettuce, broccoli/eggplant, apples, garlic, squash/tomatoes, chard.

Well the big news on campus is that our dear friend Leo is coming up for a visit tomorrow. We really just cannot wait to scream and shout with him and call him names. As you may or may not know he has been living out in New York working on various farms and cooking at a fabulous local restaurant. He’s here through Saturday and you can catch him at the Occidental Farmer’s Market this Friday evening. He’ll be signing his new book, How to be loud and obnoxious. He is really good at it. JUST KIDDING! We love him.
As you can see, there is lots of bok choy in the box. We know you haven’t had it in a while and so just wanted to really give you a great bok choy experience. Bok choy can be steamed, stir fried, and tossed in a super crunchy salad. It’s a nice addition to any dish for it’s fresh crunch. Thanks everyone for being so super. Super duper.

Hello Dal--ly

2008-10-21T17:17:00.000-07:00

yellow dal, yellow tomatoes, yellow patty pan squash,dino kale some onion, garlic, ginger and vegtable broth Hello Dal-ly