And Cheese! To go with Aforementioned Apples!!

Hi all,

Stopped in Star Market to get some flour and Michael let me taste one of his two new cheeses from Vermont - delish!!!  Get over there right now and pick some up!

And yes, I know, I know. . .big carbon footprint.  But it's cheese. 

'Til next time - I'll see you at the market!

Apples!

Hi all,

I stopped at the Redman House Farm Stand, p/o Higher Ground Organics outside Watsonville.  They had what I thought were some of the ugliest apples I'd ever seen - they were a dark gold color with somewhat bumpy skin.  The guy at the stand gave me a sample and they were delicious!  Very sweet and very crispy and juicy. They're an heirloom variety called "Hudson's Golden Gem", originally from New York.  As it turns out, Higher Ground has an orchard with several different heirloom varieties that come in at different times of the year.

If you get a chance to try some different varieties of apples, please do - they're amazingly different, and especially different from the ones you get at the mega mart.  'Til next time - I'll see you at the market!

Hi all,

Just got back from sultry Carmel Valley (ok, it's stinking hot) and tasting wine at Dan Karlsen's new venture, Chock Block wines.  His wife, Kathleen, was doing the pouring and I tasted two syrahs - one from Arroyo Seco, and one from Chalone - both under $20.  The one from Arroyo Seco was good, but the one from Chalone knocked my socks clean off.  It had the beautiful minerality for which Chalone Vineyards used to be known (and no wonder - Dan used to make their wine), lots of layers of flavor and spice - and just was all-around yummy.   If you happen to be in Carmel Valley, it's next door to Toast, right behind the Shell Station on Carmel Valley Road in the Village. 

Until next time, I'll see you at the market!

Sweet and Sour Bacon Dressing for Dandelion Greens

Hi all,

OK, so here it is: 

For one bunch of dandelion:

4 slices bacon, cooked and diced
2 T. flour
1/4 c. cider vinegar
1/4 c. granulated sugar
1/2 c. water

Stir the flour into the bacon fat until the raw flour taste is cooked out, to make a roux (3-5 minutes, stirring constantly). Add the vinegar and water, stirring constantly.  When they start to simmer, add the sugar and keep stirring until the whole thing reduces into a thick, bubbling sauce.  Pour over the dandelions and top with chopped bacon and hard-boiled eggs.

This dish is full of strong flavors -- sweet, sour, bitter, salty . . . and it's DELICIOUS!!!  Give it a try - and remember - bacon even makes weeds taste good!!  See you at the market!

Long time no see!

So sorry all!

I just looked and it's been ten days since I posted last!  We had a school start this week, but last week I should have taken some time to put up a few things. 

Right now I'm working on my Dad's dandelion dressing.  If you've never eaten dandelion, it doesn't quite taste the same as it did when he and I went out and picked it ourselves.  You eat the leaves, not the flowers.  They're best in the spring, but now you can buy them at your supermarket.  I hardly ever see them wild here; where I do see them, I'm highly suspicious of what's in and around the soil where they grow.

It's a slightly bitter green (somewhere between, say, kale and broccoli rabe) that's fairly high in Vitamin A and is said to have cleansing powers.  The lower portions of the stems can be kind of tough, and should be trimmed off.  We never actually cooked them, but we wilted them with a warm, sweet and sour dressing and then topped them with crumbled bacon and hard-boiled egg.

I'll get back tomorrow with the results of the dressing recipe test-drive.  Until then, I'll see you at the market!

The 90's called. They want their spaghetti squash back.

Hi all,

I can remember the first time I saw someone make spaghetti squash.  If you've never tried it, let's start here:  It's not just like eating pasta, but it's a lot of fun.  You cut it in half, scoop out the seeds, and either steam it or roast it cut side down (with a little water in the pan) at about 350 degrees in the oven for 30-40 minutes.

Then (and this was the really cool thing to watch), you drag a fork across the surface and the squash shreds into spaghetti-like strands that are just a little crunchy and have a mild squash taste.  Flora's Farms had one just about my size - small - on Saturday, so I bought it.  It seems as if it's fallen out of vogue now - it was sort of "in" when people were cutting back on carbs and flour consumption.  It's still very tasty, especially with garlic, olive oil and chopped fresh tomatoes.  Because of the autumnal taste, it would also be good with a little butter, a sprinkle of cinnamon, and some walnuts as well.

If you've never tried it, get some.  If it's been awhile, come back to visit it.  Until next time, I'll see you at the market!