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.
It is blueberry season and what a glorious season it is.
When slathered on a rare slider or burger, this bing cherry ketchup enhances the resonance between the burger and pinot noir.
In today's Seasonal Pantry, I talk about my friend, John Kramer, who died late last month, and his love of artichokes. You can read that column here. In the article, I promise to post a feature story I wrote in the late 1990s, before the paper had a web presence. [...]
In today's Seasonal Pantry, which you can read here, I ask for your favorite ways to enjoy summer's bounty. What do you do with Gravenstein apples, other than eat them? Do you make pesto at home? What is your favorite way to enjoy summer tomatoes? Got a trick [...]
In today's Seasonal Pantry, which you can read here, I look back fifteen years, to the inaugural column. As promised in the column, here it is: Farm Market Strategies: First published, 23 April 1997 Is it just me, or is spring particularly intoxicating this year? Northern California has rarely seemed [...]
As promised in today's Seasonal Pantry, here's a recipe for Strong Stock. It's easy to make, though it must simmer for several hours. The column focuses on pork belly, once rarely available other than as bacon, and now common in restaurants and increasingly available to the home cook. [...]
As promised in Seasonal Pantry, here's my version of traditional borscht, along with a recipe for a chilled clear borscht perfect for your holiday table.
Do you preserve fall's tomatoes to enjoy until next summer? If so, please share your technique here.
As promised, here is my recipe for lamb's tongue and potato salad, along with several other yummy recipes that call for tongue and suggestions on where to find it.