As I cook my way through my first subscription to a meat CSA, I am increasingly pleased with the results. But you don't need to be a subscriber to enjoy these recipes for local pastured chicken from small producers.
Why pay a premium for out-of-season produce when local crops are by definition in season and delicious? Eat This Now looks at the soaring price of produce and features recipes perfect for the season.
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.
After hesitating for years, I have signed up for a meat CSA. Here's the story of picking up my first box.
Harold McGee weighs in on pine nut syndrome.
Here are three new recipes to enjoy during Quince season, including Membrillo (quince paste) an Quince Compote, a delicious addition to your holiday table.
Dan Imhoff, who has written a very good and very important book, CAFO: The Tragedy of Industrial Animal Factories, will be part of a panel discussion at Sonoma Country Day School on Thursday evening. The discussion will be followed by a farmers market featuring local ranchers, growers and other producers.
Arctic Gem white peaches are in season now but you'll have to hurry; the season does not last long. You can use any peach in these delicious recipes, though they are best with the elusive Arctic Gem.
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Have trouble remembering what’s in season when? Looking for a favorite recipe from the Seasonal Pantry or Pairing archives? Michele Anna Jordan, Press Democrat columnist, chef, teacher and author of almost 20 books, draws from 17 years of columns and articles for seasonal suggestions, recipes and menus and tips on exactly where to get the finest local foods at their peak moment. And, yes, she takes requests. Just name the dish or even a few of the ingredients and, like magic, you’ll find the recipe here in no time. Any questions related to ingredients, cooking, nutrition and eating are welcome.