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A Press Democrat Blog

Eat this now

Seasonal Pantry at your fingertips

The Stag Cookbook & a Tribute To a Friend

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. It is long, nearly 3000 words–ahhh, those were the days–and I’ve edited it considerably, taking out the parts about two other local men and their home cooking and removing John’s… Read More »

Share Your Favorite Summer Dishes Here

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 with melons? Do you make Santa Rosa Plum tarts or galettes? Where do you get most of your summer produce? What are you drinking this summer? Please share here.  

The First Seasonal Pantry: Farmers Market Strategies

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 more vibrant than it has the last few weeks. The air is saturated with the scents of spring, perfumed with the promise of a harvest that is already beginning to… 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 »

Strong Stock: A Recipe

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. Strong Stock • Makes about 12 cups 2 pounds pork ribs or necks 2 pounds pork butt or shoulder, fat trimmed away, in chunks 3 pounds chicken, cut into pieces 1/4 cup kosher… Read More »