Entries Tagged 'produce' ↓

via SFGate

Via e-mail in June, Kingsolver shared some thoughts on canning tomatoes, when she still had time before the tomato harvest started.

via NYTimes.com

Seed companies and garden shops say that not since the rampant inflation of the 1970s has there been such an uptick in interest in growing food at home. Space in community gardens across the country has been sold out for several months. In Austin, Tex., some of the gardens have a three-year waiting list.

via NYTimes.com

Locally grown food, even fully cooked meals, can be delivered to your door. A share in a cow raised in a nearby field can be brought to you, ready for the freezer — a phenomenon dubbed cow pooling. There is pork pooling as well. At Sugar Mountain Farm in Vermont, the demand for a half or whole rare-breed pig is so great that people will not be seeing pork until the late fall.

via the New York Times Blog

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts.

via Grub Street in New York Magazine

It’s Japan’s most expensive strawberry, and it’s currently in short supply, hence a $45 price tag for a box of seven to twelve.

via NPR

One day I was in the kitchen rubbing salt onto some slices of fresh eggplant and tossing them in a colander. My husband paused to watch.”Putting lipstick on a pig, huh?” he said.

High Ground Organics: Farm Events

Redman House Farm Stand Open May through November, Wed-Sun 10am to 6pm. High Ground Organics’ farmstand is just off Hwy 1 at 129 in Watsonville. Take the Riverside Drive exit from Hwy 1. Go west off the exit, pass the Chevron station, and turn into the farmstand parking area.Strawberry U-picks July and August Saturdays, 10 AM to 1 PM, Check in at the farmstand first.

I think this rather an important topic to think about considering the high price both ecologically and health-wise we pay for our homogeneous diets.

Andy Griffin, found on Edible San Francisco

Times have changed. Americas political culture has embraced multiculturalism, yet goat meat has yet to break into the mainstream. Why? Partly because of language. We eat beef, not cow. We eat pork, not pig. Wed eat horsemeat if it was called pumpkin pie. Having a name for a meat thats different from the name of the animal it came from gives squeamish consumers a chance to forget that theyre eating a creature. Some producers call goat meat cabrito others call it capretto, and still others call it chevon. I asked Mark Pastore, the owner of Incanto Restaurant in Noe Valley, about the challenges of writing a menu that features goat meat. Incanto is an Italian restaurant that puts a sophisticated spin on a rustic, seasonal cuisine. Pastore means shepherd in Italian, so Mark is almost fated to serve goat. He had a smile on his face when he answered. “You want to sell me tender, young, locally grown goats? How do you think its going to look if I have Ôneighborhood kid on the menu?”

From SFGate

Associated with the southern Italian island of Capri, a famed vacation spot for the moneyed set, insalata caprese requires five ingredients, and five only: tomatoes, mozzarella, basil, olive oil and salt. Full stop. Vinegar, especially balsamic vinegar, doesn’t belong.

“You could put me on record as saying that (vinegar) is the most nontraditional thing, and I see it all the time and I cringe,” says Nate Appleman, chef of A16 in San Francisco.

Andy’s Orchard fresh & dried fruit store

The family orchard is located on a very special site in the Santa Clara Valley where terroir, the French word referring to the combined influence of the local terrain and climate, greatly affects the quality of the fruit. We feel it is one of the most favored spots in all of California to grow superior fruit. Unlike California’s hot interior farmlands, the Santa Clara Valley’s warm summer days and cooler nights allow the fruit to remain on the tree a bit longer thus favoring the development of riper fruit—bursting with flavor and character.