Tag: produce

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 […]

Carrot & Meyer Lemon Bisque, Togarashi Cream, Crispy Kale

Carrot & Meyer Lemon Bisque, Togarashi Cream, Crispy Kale

We have been asked more than a few times for a description of how we make this bisque at events over the last few months. I appreciate everyone being so patient while we waited for our badly needed website update and worked a particularly busy […]

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 Warm Winter Tartine

A Warm Winter Tartine

Just because we take some time off the ‘kitchen’ clock in the winter, doesn’t mean we still don’t want tasty snacks at home. And…, it really doesn’t get any easier, or more satisfying than this. Follow along, thank us after. Start with a good loaf […]