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Seasonal Pantry at your fingertips

Cooking with Wine: Some Favorite Recipes

As I promised in today’s Seasonal Pantry, which you can read here, I’m posting links to some of my favorite recipes that call for wine. Because I use it so frequently, it is impossible to include all the recipes here. I’ve chosen those most suited to fall and winter and have also selected examples that defy the common wisdom of white wine with fish, chicken and vegetables and red wine with red meats. Cooking with White Wine: Firehouse Clams and… Read More »

Fresh From Our Farmers: Green String Farm & Institute

On Sunday afternoon, as shadows grew long and the wind had me reaching for a warm scarf, the parking lot of Green String Farms was bustling with cars, customers coming and going, arms full of spring’s early harvest. The farm store is surrounded by “U-Dig” flower starts, vegetable seedlings, herbs, small trees–dwarf palms, pine, buckeye and olive–and a small mountain of crushed rock, a perfect garden supplement. Under a colorful chalk sign announcing free farm tours at noon on Saturday… Read More »

Artichoke Season!

Because artichokes are bountiful in the spring, it is easy to assume they are a spring crop. But in California, which supplies 100 percent of commercial artichokes in the US, artichokes are harvested year round, with crops peaking in the spring and again in the fall. … Read More »

Fresh From Our Farmers: Healdsburg

The Healdsburg Farmers Market opened for its 33rd season on Saturday. It’s a beautiful market, with many vendors who sell nowhere but here. … Read More »

Cooking with Preserved Lemons, Part 2

When you have preserved lemons on hand, you want recipes that call for them. In this post, I feature recipes originally published in Seasonal Pantry in 2003: Butter Lettuce with Gorgonzola Dressing; Dungeness Crab with Meyer Lemon Remoulade, Composed Salad with Chicken, Olives & Angel Hair Pasta and more. … Read More »