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|2019-02-24Feb 24, 2019
Artichokes are quite amazing to me. When the plant fully flowers it looks like the largest thistle you ever saw, almost Jurassic in their appearance. They do hail from the thistle group which is an extension of the Sunflower family. Their name "artichoke" is derived from the Northern Italian words articiocco and articoclos. This latter term is supposed to come from the Ligurian word cocali, meaning pine cone.
|2019-01-28Jan 28, 2019
If you haven't had a blood orange, you are really missing out. Every winter I am asked if the blood oranges are seen at the farmers' market yet. If you are an avid farmers' market shopper, then you might be one of those individuals eagerly awaiting their arrival. Oranges are one of the most special fruits. They give us a taste of summer sunshine during our darkest months. Blood oranges turn up that level of enjoyment to 11. You can juice it for an exciting reddish color and spectacular taste.
|2018-12-21Dec 21, 2018
I've found Cauliflower to be an under-appreciated vegetable. Recently, I have grown to love this wonderful cruciferous vegetable. It works great as a substitute for potatoes or other starches in my family meals. I like to make tater tots, "mac" and cheese (see recipe below) or pizza crust out of this amazingly hardy vegetable.
|2018-11-29Nov 29, 2018
By the mid-1800’s the cocoa butter was being mixed back with the cocoa powder to form moldable chocolate candy. Fudge, a true American invention, came by accident, from a bungled (“fudged”) batch of caramels. In the late 1880’s, a student at Vassar College got a recipe for fudge from a cousin in Baltimore.
|2018-11-04Nov 4, 2018
BREAD…spread it THICK with BUTTER fresh from the oven - Sonoma-Marin Bounty. I have come to the conclusion that what elevates these international hot spot’s breads is their outstanding butters that go along with them. In the past few years though, there has been a profusion of new local butters. So I called the crew together recently to test them out: A thorough Sonoma County bread and butter tasting, just to see.
|2018-10-29Oct 29, 2018
Maybe it's my Southern heritage that leads me to green beans. I have found that these long slender beans are one of my favorite vegetables to find at the farmers' market. It's also a standard on my Thanksgiving feast menu when I am in charge of cooking. My perfect snack is a simple recipe of blanched green beans then slightly sautéed with sea salt. Fresh and crispare the way I prefer them.
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