a little plug...
Tuesday, May 31, 2005
...for a young blogger/superhero who posted an interview with me the other day--check it out if you like interview on Bedsheet Kid blog
cheers,
Amy
p.s. my second newsletter went out today, if you didn't get a copy make sure you have confirmed your subscription. If you'd like me to forward a copy of the newsletter (which tries to recap May postings and throws in a few extra tidbits) feel free to send me an email.
cheers,
Amy
p.s. my second newsletter went out today, if you didn't get a copy make sure you have confirmed your subscription. If you'd like me to forward a copy of the newsletter (which tries to recap May postings and throws in a few extra tidbits) feel free to send me an email.
post to Del.icio.us | 
email this post!
Tropical Muffins: Recipe
Monday, May 30, 2005
Have you discovered cocoa nibs? If you've been on the Shafffen Berger chocolate factory tour then you probably tried them and maybe even purchased some. But if you're like me, you probably haven't had many good ideas of what to do with them.
Cocoa nibs are the tiny bits of roasted cocoa beans that are used to make chocolate. They are ground into a paste with sugar to make chocolate bars and confections. But when in the nib form they are unsweetened, crunchy, nutty and chocolate-y without being too bitter. The are great in recipes that call for nuts. So far I have only used them in some biscotti I made a while back.
Coming home from Hawaii I thought about making some recipes using the kinds of tropical flavors that I enjoyed in baked goods over there, especially bananas and coconut. But then it occurred to me to use vanilla and coco nibs which are grown in the tropics too.
These muffins are deliciously tropical and at the same time fairly healthy. Pureeing the bananas makes the muffins moist without using too much fat. I like adding a pinch of nutmeg, which you won't really be able to identify in the final muffin, but I think enhances the flavor.
Note: you can buy cocoa nibs online if you can't find them in a gourmet store near you. You could also substitute chopped nuts or leave them out altogether.
Tropical Muffins
makes 10 muffins
1 c flour
1/2 c oats (old-fashioned or quick)
1/4 c packed brown sugar
1 T baking powder
pinch salt
pinch nutmeg
2 T shredded coconut
2 T cocoa nibs
1 t vanilla
1/3 c milk
1 egg
1 T cooking oil
1 banana, cut up
1 T shredded coconut for sprinkling on top of muffins
Preheat the oven to 375 degrees. In a mixing bowl stir together the flour, oatmeal, brown sugar, baking powder, nutmeg, and salt. Set aside. Lightly coat muffin pan with cooking spray or use liners (my preference). In a blender combine milk, egg, banana, vanilla and oil. Blend until smooth. Combine wet and dry ingredients, including the nibs and coconut, and stir just until moistened. Fill muffin pans until almost full and sprinkle tops with additional coconut. Bake for about 12-15 minutes or until a wooden skewer inserted in center comes out clean. Cool muffins on a rack.
Enjoy!
post to Del.icio.us | email this post!
Capay Organic Farm Tour Spring 2005
Saturday, May 28, 2005
When was the last time you visited a farm? For me it's been ages. But a couple of weeks ago I got to visit the very farm that supplies me with my organic produce delivery once a month, Capay Organic, located in the rural Capay Valley.
Capay is a relatively small, family owned and operated organic farm. You can find their produce at farmers markets, at their retail shop in the San Francisco Ferry Building, and they also deliver around the Bay Area through a service called "Farm Fresh to You". But the newest development is their online store, where you can purchase seasonal produce as well as some dried fruits and nuts.
Since one the reasons I subscribe to the service is because I want to support sustainable organic family farms, it was a treat to see the actual farm itself. Many thanks to the Barsotti brothers and their team for showing us around!
Won't you join me on the tour?
Meet up in the garden!
Nice looking garden
You knew there would be food, right?
Look! A baby tomato planted yesterday
Tomato plants stay protected here
To ensure pollination, the farm rents bees
An empty comb, don't worry, no bees!
Future crunchy apples
Future tangy apricots
Orange tree, in all her glory
Heading home, see ya next year!
post to Del.icio.us | email this post!
Something from the Oven:Book Review
Thursday, May 26, 2005
Recently I was at a library book sale and as usual I scanned for hidden treasure among the cookbooks. Browsing cookbooks is nothing short of a history lesson. Here's what I found, as men came back from fighting overseas and Americans travelled abroad for pleasure, their hunger for exotic recipes increased and so did the number of international cookbooks. Cooking on a budget was a popular theme in times of recession like the 1970's. Curiously the cookbooks from the 50's and 60's were dominated by the use of processed foods. Browsing the volumes, I began to wonder, just how did processed food come to such popularity anyway?
Not long after my shopping trip I began reading Something from the Oven: Reinventing Dinner in 1950s America. Not a cookbook at all, but a rich and fascinating history of cooking in America in the post WWII period up until the early 60's. Suddenly it all made sense! The popularity of processed foods, of kitchen appliances like the blender, the "quick and easy" and even the "I hate cooking" trends in cookbooks were completely understandable.
If you've ever wondered about the history of the fictional Betty Crocker or how Julia Child came to such prominence you'll love this book. But you'll also discover a lot of other captivating stories of the people behind the scenes, who shaped what we cooked, ate and believed about food in America. The book illustrates the struggle for the soul of the American cook. Fully explored is how the spirit and values of American home cooks could not be broken by the corporations sometimes evil plots. Breathe a sigh of relief that dehydrated wine never caught on and laugh at what was considered "glamourous dining" just a few decades ago. Apparently all you had to was open a can of crab and you were on your way!
One of the most interesting stories in the book is how the food industry tried to convince women that cooking was a drudgery and a bother. Thankfully they didn't succeed. Or did they? Get a glimpse at modern day Sandra Lee and her frightening Semi-Homemade empire and you can get a peek at the vision corporations still have to get us to rely on processed food. A world of style over substance and fake food over the real thing.
post to Del.icio.us | email this post!
Bay Area Bloggers Meet the Press
Tuesday, May 24, 2005
Over the weekend I got a message from local television station KRON4:
"KRON4 television is hosting a meet-up of Bay Area bloggers at noon on Saturday, June 11, 2005. Snacks will be served and we'll have a little memento for attendees. There's no agenda other than helping facilitate this meet-up. We recognize the significance of the personal media revolution, and we want to listen to what you're saying. We think this is a good way to start.
All Bay Area bloggers are invited to attend, so help us spread the word. We've come up with 278 e-mail addresses so far, but many bloggers don't make theirs publicly available. Feel free to add e-mail addresses to the invitation list.
We want this to be an informal and intimate get-together, so come prepared to meet and make new friends. Use the RSVP function of Evite to let us know if you can make it. We want to make sure we have enough snacks for everybody."
If you are a Bay Area blogger, and would like to participate, and didn't get this invite, please send me an email with your blog address and email and I will gladly forward you the invite. As the note indicates, this is open to ALL Bay Area bloggers, not just food bloggers. We'll save those meet-ups for another time!
cheers,
Amy
Next post we return to regular programming...er blogging.
post to Del.icio.us | email this post!
Guilt-free Panna Cotta: Recipe
Sunday, May 22, 2005
Lately I've been reading so many blog posts about panna cotta that I guess it seeped into my consciousness. When I learned that the next Is My Blog Burning was "Has my blog jelled?", like a lemming to a cliff, I felt compelled to make it. To see the comprehensive list of jelled postings, visit Elise's blog.
Panna Cotta means cooked cream in Italian. It's a chilled custard primarily made from cream, that is thickened with gelatin rather than eggs. As a result, panna cotta is super creamy, light textured and smooth and of course frighteningly high in calories.
Surfing around the web, I found a version made mainly from buttermilk and tweaked it a bit, adding vanilla and minimizing the sugar to increase the tang and decrease the guilt. By my calculations, using lowfat buttermilk and just a smidgen of cream, each serving is about 135 calories, and no more than 6 grams of fat. So without further ado I give you:
Guilt-free Panna Cotta
serves 6
1 envelope unflavored gelatin (.25 oz)
1/4 c water
1/4 c granulated sugar
pinch of salt
1 t vanilla paste or extract (or 1/2 the inside scrapings of a vanilla bean)
1/3 c whipping cream
2 1/3 c buttermilk (low fat is fine, use Bulgarian style if you can find it)
Berry sauce
1/2 c raspberries
1/2 c strawberries
1 T water
1 T sugar
extra berries for garnish
Panna Cotta
In the medium saucepan, sprinkle gelatin over water; whisk to combine, then let stand. Add sugar, cream and salt and heat over low heat until just boiling, whisking to dissolve sugar. Remove from heat and stir in buttermilk and vanilla. Pour into six 6 ounce (3/4 cup) ramekins or molds. Cover and refrigerate panna cottas until firm, about 2 hours. Let compote cool to room temperature. Fill a bowl with hot water (tap is fine). Run a butter knife around the edge of the ramekin to loosen. Dip ramekins or molds in hot water for a few seconds, then invert panna cottas onto dessert plates. Holding the plate and ramekin, shake to loosen, then lift off ramekins or molds. Spoon fruit or sauce around panna cotta, garnish with berries and serve.
Berry sauce
Puree the berries with the water and sugar. Push through a strainer to remove seeds and taste for sugar. You may want to add more sugar if your berries are not sweet enough or a squeeze of lemon if they are very sweet.
Enjoy!
post to Del.icio.us | email this post!
Five Favorite Books
Friday, May 20, 2005
Ashleigh at Stitched in Holland has tagged me for the latest meme--5 favorite books.
Thanks Ashleigh!
1. Total number of books I've owned.
You MUST be kidding.
2. Last book I bought.
Extremely Close and Incredibly Loud by Jonathan Safran Foer. I devoured it on vacation then passed it along to my mom. If you haven't discovered this new and very young writer you are in for a treat.
3. The last book I read.
Something from the Oven: Reinventing Dinner in 1950s America by Linda Shapiro. This is a fantastic book I have been meaning to review. It was a great read. The book focuses on how the food industry tried to shape how and what we cooked, after the Second World War. There are detailed stories about people you know like MFK Fisher and Julia Child and James Beard and then there are stories about people you probably never have heard of like Poppy Cannon and Marjorie Child Husted (one of the masterminds behind Betty Crocker and an early feminist).
4. 5 books that mean a lot to me.
Ok I know Ashleigh requested cook books so I'll focus on those. In no particular order:
The Joy of Cooking--my first "real" cookbook, a very thoughtful gift from my sister. It's the book I turn to for pancakes, biscuits, pie crust, cobbler, beef stew, good old fashioned American food. A close second is Fannie Farmer which functions in exactly the same way for me.
The Victory Garden Cookbook--a great book to help you figure out what to do with all kinds of vegetables. I was pleased when I recently heard Ruth Reichl praising this book as a favorite too.
Affordable Elegant Meals. This book rocks! I have tried more recipes from it than any other book I own. Really. It's out of print but easily available for purchase online. The soups and casseroles are the best. I love the Chicken & Escarole Soup, the Greek Meatball & Zucchini Soup, the Rich Red Spareribs, the Spicy Pumpkin Muffins, I could go on and on about this one.
Something by Nigella Lawson. A tie between Nigella Bites and How to Eat. I don't know anyone who doesn't like Nigella. She's funny, down-to-earth, passionate about food and her recipes WORK. She makes me rethink basic things like roast chicken and introduces me to wonderful new things like a summer salad of watermelon and feta.
Not a cookbook, but a favorite nonetheless. The Butterfly and the Diving Bell. Whenever I get down I reread this tremendously inspiring book. I have given away more copies of it than I can remember. It was written by a former Elle France editor Jean-Dominique Bauby. He was physically paralyzed but his mind was alive and filled with hope and humor. I have read that Julian Schnabel is directing an upcoming feature film adaptation which will star Johnny Depp.
5. Which 5 people would you most like to see fill this out in their blog?
Karletta a most delightful food blogger I had lunch with today, Sam because I really want to see what books she likes, Lulu same thing! Pim because I hope it will encourage her to end her blogging sabbatical and Gastronomie just because.
post to Del.icio.us | email this post!
Gremolata Meatballs: Recipe
Wednesday, May 18, 2005
Coming back from Hawaii I was so glad to have made some meatballs and put them in the freezer. It was the perfect quick meal when the fridge was empty. Just boil up the pasta and go! They were even better the second time around. I have never made the same batch of meatballs twice. I mean, I change the recipe slightly every time. But right before I left on vacation I made a recipe I plan on keeping--Gremolata meatballs.
Gremolata as I have mentioned before, is made from parsley, garlic and lemon peel, and is traditionally used as a garnish. But I think it makes a terrific addition to recipes and am on a bit of a quest to see how many things I can successfully add it to.
The reason I think gremolata works so well in this recipe is not the parsley or the garlic, though both are delicious. I think it's all about the lemon. Bright lemon peel really perks up meatballs which can often be heavy tasting. Using only the peel with no pith assures no bitter edge. Lemon just elevates the meatballs to something not quite tangy, but fresh tasting.
Let me know if you have any ideas for using Gremolata. If it works well in meatballs I imagine it work well in meatloaf too. But how about on pasta or on roasted sweet potatoes? I'll keep you posted on my kitchen experiments...
Gremolata Meatballs
serves 5-6 people
2 cloves garlic, crushed
1/4 c parsley, packed
1 T lemon rind, about 1/2 of a lemon
1/2 c dry bread crumbs
1 1/4 lb pkg ground turkey
1/4 c grated parmesan cheese
1 egg
1/2 t salt
fresh ground pepper to taste
Place first four ingredients in food processor and whirl until finely chopped. Mix with remaining ingredients in a bowl with your hands. Form into meatballs, about 16-18 total. Saute in a non-stick pan with in a tablespoon of olive oil. When browned on all sides, simmer in spaghetti sauce for 20 minutes. Serve over pasta.
Enjoy!
post to Del.icio.us | email this post!
The Grill at Diamond Head Market: Restaurant Review
Monday, May 16, 2005
The Grill at Diamond Head sounds like an upscale kind of place, doesn't it? Then you may be surprised to learn it used to be "Burgerland" a drive-in on the edge of the Kapiolani park just a stone's throw from Waikiki beach. But don't let that bit of history dissuade you from going. The food is excellent and there are a couple of tables where you can eat outside rather than in your car.
The prices at The Grill are higher than at most places we ate at, but the portions were huge. So even though we had the most expensive item on the menu, a Surf & Turf plate ($12.75), it was more than enough food for two people. The Surf & Turf included wasabi ahi, garlic shrimp, teriyaki chicken, teriyaki beef and char siu, plus rice of course. At The Grill you can get brown rice instead of white rice and green salad instead of macaroni salad if you like. Many of the plate lunches and sandwiches are in the $6-7 price range.
The only thing I didn't care for was the char siu which was more like shredded pork. The teri beef was tender and flavorful and I'd order it again. The shrimp were succulent and perfectly cooked. The portion of ahi small but tasty. We also had a huge side salad that was quite nice; along with a standard mix of greens, it had bean sprouts and watercress and a delicious light creamy sesame dressing that was unique and very fresh tasting. It's no wonder when all the sauces and dressings are homemade.
We also had a huge grilled vegetable plate that was very satisfying. If you feel like the starchiness of Hawaiian food is getting to you, there are lots of healthful options at The Grill including grilled portobello mushroom sandwiches. On the other hand, there are also decadently good desserts too from the adjoining market...I'm sorry I don't have any pictures of those but they got devoured too quick!
The Grill at Diamond Head Market
3158 Monsarrat Ave @ Campbell Ave
Drive-in open daily 10:30am - 9pm
Honolulu
808.732.0077
The prices at The Grill are higher than at most places we ate at, but the portions were huge. So even though we had the most expensive item on the menu, a Surf & Turf plate ($12.75), it was more than enough food for two people. The Surf & Turf included wasabi ahi, garlic shrimp, teriyaki chicken, teriyaki beef and char siu, plus rice of course. At The Grill you can get brown rice instead of white rice and green salad instead of macaroni salad if you like. Many of the plate lunches and sandwiches are in the $6-7 price range.
The only thing I didn't care for was the char siu which was more like shredded pork. The teri beef was tender and flavorful and I'd order it again. The shrimp were succulent and perfectly cooked. The portion of ahi small but tasty. We also had a huge side salad that was quite nice; along with a standard mix of greens, it had bean sprouts and watercress and a delicious light creamy sesame dressing that was unique and very fresh tasting. It's no wonder when all the sauces and dressings are homemade.
We also had a huge grilled vegetable plate that was very satisfying. If you feel like the starchiness of Hawaiian food is getting to you, there are lots of healthful options at The Grill including grilled portobello mushroom sandwiches. On the other hand, there are also decadently good desserts too from the adjoining market...I'm sorry I don't have any pictures of those but they got devoured too quick!
The Grill at Diamond Head Market
3158 Monsarrat Ave @ Campbell Ave
Drive-in open daily 10:30am - 9pm
Honolulu
808.732.0077
post to Del.icio.us | email this post!
You Hungry?: Restaurant Review
Saturday, May 14, 2005
One of the secrets to finding good food in Hawaii is to look in unconventional places. Stay away from the touristy areas and you may just find where the locals eat. While you might never consider eating in an industrial neighborhood, at a drive-in or in a place located in a strip mall at home, in Hawaii you may find your best meals there. On Oahu we ate some of our best meals in a department store, at drive-ins, in bars, and hole-in-the-walls dives.
You Hungry? is a perfect example of a very inexpensive place to get very authentic food. It's a little tiny plate lunch place hidden away in a strip mall across from the convention center. You could pass it a hundred times and never think twice about it. There are pictures on the walls of much of the food so it makes a good first stop if you are unfamiliar with Hawaiian food. The menu has very traditional Hawaiian food on it like kahlua pork and poi but also had seafood, stews, and breakfast served all day. This is another one of those places you can get a green salad instead of macaroni salad. Often Hawaiian food is that twist on a standard that makes it something special. My salad came with a wasabi ranch dressing.
I also had the Seared Poke Mini Plate($4.50). The difference between a plate lunch and mini plate lunch is the difference between one scoop of rice or two. The poke was mostly cooked through but still juicy and delicious. The sauteed onions on top made it very savory (see picture from the post on May 10th). Poke is usually chunks of ahi marinated in soy, sesame oil, pepper and spices so when cooked it retained a lot of flavor. Poke is so popular in Hawaii that the Aloha Festival even holds a poke contest.
Lee had the Loco Moco, a true Hawaiian comfort food. Usually made with a hamburger patty, brown gravy, fried eggs all served over rice, sometimes you can get kahlua pork or mahi mahi instead of the hamburger patty. It's savory and filling and typically Hawaiian. Kind of like island style "steak and eggs".
Another treat that tempted us here was the haupia or coconut pudding. It is very firm and gelatinous but creamy because the main ingredient is coconut milk. This trip we also tried haupia cake and crepes filled with haupia.
You Hungry? was another one of Reid's picks. To read his review at Ono Kine Grindz, visit here. On Monday I will post my last plate lunch piece, then on to other meals! I hope you're not getting tired of Hawaiian food yet...
You Hungry?
1695 Kapiolani Boulevard
Honolulu
808.949.8707
Breakfast served all day long
post to Del.icio.us | email this post!
Ethel's Grill: Restaurant Review
Thursday, May 12, 2005
Before my trip to Oahu this month I exchanged email with Reid of Ono Kine Grindz. Despite being super-busy with work, Reid graciously put together a list of restaurants for me to try during my week vacation. I am very grateful for his fantastic recommendations! Next time you plan a trip, do yourself a favor and visit some blogs based in the location you are planning to visit--you will end up with some great tips, I guarantee it.
One of the places Reid recommended was Ethel's Grill. You can find Reid's post about Ethel's and see his series of photos here.
Ethel's Grill is located in an industrial area on Kalihi Street just off the Nimitz. Parking is difficult as is finding the place--a true hole-in-the-wall. The walls are papered with newspaper clippings, many of them about Hawaii-born former sumo champion Konishiki. While I didn't notice any sumo wrestlers, some of the menu items came in "sumo size". The clientele seemed to be mostly blue-collar workers. The menu is unusual in that all the meals include rice, soup, salad and a drink. Before you can even order you are served ice tea.
The soup was quite delicious, a bit like a combination of egg drop soup and miso soup. The salad was a crunchy iceberg salad but dressed with a homemade parsley dijon dressing. It was very tasty and not surprisingly available for sale. Even though our meal included soup and salad, we felt compelled to try the Tataki appetizer ($4). The tataki consisted of very lightly seared ahi dressed in a soy ponzu sauce with slivers of soy marinated garlic and garnished with radish and bean sprouts. It was tangy and meaty and succulent.
We also had the mahi mahi which was dipped in beaten egg and fried. The best dish of all may have been the Garlic Chicken which was really mochiko chicken (see the last post for more about mochiko chicken) pan fried and served with a thick teriyaki style garlic sauce. It was the stuff you dream about, crispy, toothsome, saucy and gave me shivers it was so good! The rest of our time in Honolulu we debated going back for more of it. Sheepishly I must admit, we were too chicken to order the pig's feet soup that was recommended to us by some diners we met a few nights earlier.
As in all the lunch plate/drive-in style places we ate at, the place was busy, the staff harried, yet so nice and friendly. The proprietor smiled to see us taking pictures of the food and told us the tataki was on the house. Have I mentioned how much I love Hawaii?
Ethel's Grill
232 Kalihi St.
Honolulu
Mon - Sat 6 am - 2 pm
808.847.6467
post to Del.icio.us | email this post!
I Love Plate Lunch!
Tuesday, May 10, 2005
When you think of Hawaii, what comes to mind? The beach? Surfing? Hula? All of that is good, but the food, now you're talking! I truly believe the food of Hawaii is the most underrated regional cuisine in the United States. The combination of excellent tropical fruits, fresh seafood and even ingredients like taro are highlighted in pan-Asian recipes that show the many foreign influences in the islands--Philippine, Japanese, Korean, Chinese, etc.
There are many types of food found in Hawaii, none is more typical than the plate lunch. If you are familiar with the Japanese bento box, then a plate lunch will make all the sense in the world. Traditionally the "plate lunch" consists of some kind of meat, and scoops of white rice and macaroni salad all served up segregated in a styrofoam box.
On this past trip to Oahu we frequently saw much healthier versions of the plate lunch. The scoops of white rice and macaroni salad were sometimes being replaced with green salad and brown rice. Those salads came with innovative homemade dressings such as sesame vinaigrette or wasabi ranch. Sometimes grilled vegetables even took the place of meat on the plate.
Many of the specialties of Hawaii have not changed one bit. A few of my favorites are the succulent kahlua pork, a whole pig cooked in an underground oven and pulled into shreds; "poke", a kind of chunky ahi ceviche and lau lau, salt butterfish, and pork wrapped in taro leaves and steamed in ti leaves until soft. Other things you might find on a plate lunch include teriyaki beef, mahi mahi, and mochiko chicken. Mochiko chicken is chicken marinated in a mixture that includes Japanese rice flour called "mochiko" then fried.
In the next week or so I'll share the details of some of my favorite plate lunch places in Honolulu. Stay tuned...
post to Del.icio.us | email this post!
Insalata's: Restaurant Review
Sunday, May 08, 2005
When I was growing up there were only a handful of good restaurants in Marin. But as the Bay Area has gotten more and more interested in fine food, options have increased. There are more stores, more farmers markets and more terrific restaurants in Marin than ever.
Insalata's in San Anselmo opened in 1997, long after my time in Marin. It's a pretty place, airy and open but not too noisy. Warm and inviting it feels special due in part to the fresh flowers and large-scale contemporary art. The food is something special too.
The menu is unique to the Bay Area, a combination of Mediterranean and Middle Eastern influenced California cuisine. Everything here always tastes fresh and often features exotic spices and herbs. You can choose from a whole host of appetizers, salads, pastas, and main dishes that change frequently with the seasons. Right now asparagus, halibut and kumquat signal Spring has arrived. Prices for main dishes hover between $17 and $24.
At brunch to celebrate Mother's Day we enjoyed delectable eggs benedict served on a scone with sauteed mushrooms, savory sausages and bacon, perfectly rare grilled lamb with a salsa verde, roasted salmon, fresh asparagus with sliced almonds and tons of delicious salads -- seafood salad, Israeli couscous salad, mixed beet and citrus salad, and lentil salad to name a few. Each salad was redolent with herbs and vegetables. The dessert section was practically obscene with at least three kinds of cakes, cupcakes, creme brulee, chocolates, a cappuccino cream, a lemony souffle-pudding with strawberries and more.
Insalata's is the perfect place to celebrate with friends or family, and even if you don't make it into the restaurant, check out some of Chef Heidi Krahling's recipes on the website. I think I may try the Halibut Tarator this week...
Insalata's
120 Sir Francis Drake Blvd
San Anselmo
415.457.7700
Open everyday for lunch and dinner
post to Del.icio.us | email this post!
Farmers Market Opens Today
Friday, May 06, 2005
Can we ever have too many farmers markets? I don't think so. One of the most exciting trends in the past few years has been the explosion in growth of farmers markets. According to the USDA, the number of farmers markets increased almost 20% between 2002 and 2004, from 3,137 to 3,706.
More opportunities to support family farmers and buy fresh, and often organic produce make farmer's markets very appealing. Last year a couple of new farmers markets popped up in San Francisco and will be returning this Spring bigger and better than ever. One farmers market that I am looking forward to checking out is at The Cannery. The Cannery at Del Monte Square was originally opened in 1907 as a fruit and vegetable canning plant. Later it was purchased by Del Monte. In 1963 this gem of a building was restored and turned into a shopping mecca for tourists.
Now there are a couple of attractions that may lure the locals, the farmers market which takes place Fridays and Saturdays from 9 until 2 and the opening of the Oakville Grocery. The store, expected to open this summer, will be similar to the one in Napa Valley. It will feature specialty cheeses, breads, charcuterie, smoked fish, a deli, wine tasting bar and cooking demo area. The Cannery will also be leasing space to a high quality chocolate shop, a bulk florist and a kitchen store. Will it give the Ferry Building Marketplace a run for the money? Only time will tell.
The Cannery farmers market kicks off today, if you can, drop by around 11 for a chef demonstration by Gary Danko or on Saturday for a chef demonstration by Annie Somerville of Greens Restaurant, also at 11.
Farmers Market at The Cannery at Del Monte Square
2801 Leavenworth Street @ Columbus Street
San Francisco
Fridays & Saturdays 9 - 2
post to Del.icio.us | email this post!
From the Garden
Wednesday, May 04, 2005
The closest I get to fresh produce is the farmers market or my organic produce delivery box. But I have some great sources who, in addition to bringing me treats from the garden, keep me up to date on what's going on in the world of produce. This report comes to you thanks to one of those sources who scoured the seed catalogs to give a glimpse of what we may be seeing in the way of produce this year.
Carrots
New hybrids that are in shades of pastels (lemon, cream, light tangerine, etc.) Both the skin and cores display the diversity. There's even a new carrot called "Purple Dragon" by Thomson & Morgan, that is a deep purple and claims high antioxidant and vitamin content.
Peppers
While emphasis has been on the hot peppers over the last several years, I'm seeing an increase in sweet pepper development and heirloom revival. Many have the appearance of something that might sear your tongue and cross your eyes, but it's all show. Some are derivatives of the classic Italian green sweet peppers, although a few mimic the shape of their hot Capsicum cousins. There's a heirloom pepper from Poland, called "Buran" that claims to be one of the sweetest, but it has the look of a fat Ancho pepper.
Turnips
They're not the old, nasty turnip Grandma used to serve on Sunday anymore. They're getting sweeter. They're so sweet that many are supposed to be eaten raw like an apple or grated in a salad. There's one called "Oasis" that apparently has the taste of a melon.
Lettuce
Heading, baby varieties are hot. Also, Miner's Lettuce (Claytonia) is becoming a mainstay item in the "more salad greens" sections of many catalogues.
Kale
More curled, wrinkled and multi-colored hybrids are in vogue. Heirloom, European varieties are also becoming more available.
Beans
With names like, Mothe, Mung and Urd, sprouting beans are another hot item. Tepary beans like "Blue Speckled," "Milta Black" and "Sonoran Gold" will be adding more color to our dishes next winter.
Melons
As you know, heirloom tomatoes have been the rage for many years, but keep an eye out for a burst of heirloom watermelons, cantaloupes, honeydews and muskmelons to hit the market.
Strawberries
Many alpine varieties with smaller, sweeter fruit are being promoted. The berries grow in clumping masses, rather than a fat red berry or two.
International and domestic oddities
"Turkish Orange" eggplants and "Cotton Candy" pumpkins (a John Scheepers introduction) are just a few of the double-takes to be prepared for this fall. Other unusual vegetables(?) like Bolivian Sunroot (also known as Yacon) and Afghani Sesame will add new flavors to meals and they just might get your travel bug jumping too!
post to Del.icio.us | email this post!
Mini Mandoline, My Love
Monday, May 02, 2005
I love puttering around in junk shops. The funkier and cheaper the merchandise the better. In Japantown there is a great store called Ichiban Kan filled with tons of cheap stuff. Ichiban means number one or best, I can't say what kan means (there were too many definitions when I looked it up online).
The English name on the sign out front is "different things". How true! They carry everything from Japanese toothpaste to Pocky snacks to sparkly ribbons to plastic storage containers. It's really just a Japanese version of a "dollar store". And I simply can't go in there without finding some treasures I have to buy.
Take for example this mini mandoline slicer. Is it not the most adorable thing you could ever hope to find for your kitchen? I mean who doesn't need this to sliver radishes, garlic and even scallions. It's so cute! I use my standard full size mandoline all the time, but this one comes in handy when making a salad.
Obviously this would be a bad tool for slicing large quantities of just about anything. It would also not work for larger items like a potato. But when you only want to sliver 3 radishes, it's perfect; it takes up no space and is sharp as can be. If all of that wasn't enough reason to buy, how about this, it only cost 99 cents!
I also bought a vegetable peeler and while miniature sized and quaint, it is nowhere near as adorable as my m.m. (mini mandoline). If you find yourself in Japantown do check out Ichiban Kan. I'm sure you will find something that you Ichiban Kan't do without.
Ichiban Kan
22 Peace Plaza #200
San Francisco
415.409.0472
Open everyday 10:30 am - 8 pm
post to Del.icio.us | email this post!©2006 Cooking with Amy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.