Tag: Marin
San Rafael’s Thursday Farmers Market in November – Snapshots of What’s Happening
Although cold out there in the mornings now, the best farmers market in the north bay is still going strong with wonderful gem-like produce offerings. Baby Beets shine in the early morning sun at the Full Belly Farm stand. Kohlrabi, Blue Kabocha Squash and…
Fuyu Persimmons
Fuyu Persimmons are in abundance right now at the markets in Northern California. They should be used and celebrated! Below is a very easy appetizer to serve as a first course or as part of an hors d’oeuvre party. If you want to make it a bit more salad like, add some baby greens like arugula or frisee and cut the persimmon into thinner wedges.
Fuyu Persimmons with Passion Fruit Vinegar, Pepper Infused Sea Salt and Parmesan
3 fuyu persimmons
4 T. passion fruit vinegar
3 t. pepper infused sea salt (or ¼ t. cayenne pepper mixed with salt)
1 oz. Parmesano Reggiano
Peel persimmon and cut in half. Remove any seeds or core. Cut each half in half again so each persimmon is in a total of four pieces. Place a piece of persimmon on the end of a fork placed on a small appetizer/salad plate. Drizzle each fork of fruit with vinegar and then dust with salt. Using a vegetable peeler, top each piece of fruit with a shaving of parmesan cheese.
Makes 12 appetizers
Peaches & Cream
Looking for a sexy late summer food pairing? Look no further… Whether it be freshly made chèvre from a local herd of Tomales Bay goats at White Whale Farm or thickened creme fraiche (we make ours using Sonoma & Marin county cream) turned into a…
Pluots!
Kashiwase Farms. To us, saying the words and eating the fruit is the sound and taste of Summer in its truest form. Peaches, Nectarines and Pluots from an organic farm in Winton, Ca. They also grow almonds. I can’t think of fruit I look forward to purchasing…
