Tag: farmers market

Marin Farmers Market in October-Snapshots of What’s Happening

Marin Farmers Market in October-Snapshots of What’s Happening

The Autumn season, when summer blends to fall and the harvest is in full swing. The last stone fruits lay next to the first winter squash, eggplants next to apples and so on. This is by far our favorite time of year for produce. Mature […]

Straus Home Ranch Wedding

Straus Home Ranch Wedding

We love what we do. And we love when we get to do what we do with couples for their wedding day. We like to take what can be a stressful planning process & make it enjoyable & manageable. We like to help with all […]

Rhubarb – the Fruit that is a Vegetable

Rhubarb – the Fruit that is a Vegetable

As a native of Ireland, I have always had a soft spot for rhubarb.

This peculiar, Spring/Summer vegetable was a dessert staple that was in heavy rotation half the year (my grandparents grew rhubarb in their garden); to this day, the scent of freshly cut stalks still evoke childhood dessert memories for me.

Rhubarb crumble, rhubarb tart (Irish “pie”), rhubarb sponge (cakey spoon pudding) – usually slathered in warm custard. We were rhubarb purists…

Fresh Rhubarb Stalks

This under-appreciated perennial crop needs cold winters to set and cold nights during its growing season to thrive. So basically, Ireland is the ideal climate.

Chopped & Sugared Rhubarb

One of my favorite cookbooks is Alice Waters’ “Chez Panisse Fruit”. It is an alphabetical treasure trove of recipes by fruit type. Her baked rhubarb compote combines 2 pounds of diced rhubarb, the juice of one valencia orange and a cup of sugar (sometimes we throw a vanilla bean in there too if we are feeling fancy!). Covered and baked in a 350F oven for 30 minutes, the resulting compote is a bright pink, tart and sweet reminder of just how delicious rhubarb can be. For savory ideas, serve with young, soft cheeses and a crusty baguette, or as “relish” for a grilled pork chop. For desert, dollop on top of a panna cotta or vanilla ice cream, or, just keep it simple and pair it with fresh cream or slightly warmed custard.

Speaking of peculiar; the leaves of the plant are poisonous, the stalks are unpalatable raw, and, the word “rhubarb” in Ireland can be used to mean “nonsense”…
e.g. Stop talking rhubarb!!

When Life Gives You Meyer Lemons….

When Life Gives You Meyer Lemons….

……Rejoice! The Meyer lemon was introduced to the US from China in 1908. It is named after the agricultural explorer that gathered a clipping of what is thought to be a cross between a regular lemon and an orange tree. How are they different from […]

A Mediterranean-Bohemian Wedding

A Mediterranean-Bohemian Wedding

Our wedding menus are custom designed for each and every couple we have the pleasure of working with. We love the creative process of crafting a celebratory wedding meal that is unique to them. Imagine our excitement when this romantic duo asked us to create […]