Rich with bounty from Larry’s Produce in the Suisun Valley, I came home last Friday ready to make strawberry jam. After some Internet research, I am now schooled on pectins and sugar ratios and the preserving of berries. Using Pomona’s Universal Pectin and Joanne Williams’ recipe, I made a low-sugar strawberry jam that tastes like fresh strawberries instead of sugar syrup. Delicious!
Recently my friend Bronwyn asked her Facebook and Twitter friends for websites listing what produce was in season. Her question generated a nice list of resources. Responses included websites, interactive maps, phone apps, facebook pages for local CSAs, and infographics. Toward the end of the comment stream, someone suggested this be posted [...]
To honor the lemon-laden tree on our patio, I have spent the past few weeks focused on Meyer lemons as a key ingredient in all dishes. For last night’s dinner, I chose lemon curd for dessert.
After the trip back east, I can still feel the approaching winter. So, even though it hit 80 degrees here in the Bay Area this week, I wanted to make a hearty winter meal for our vegetarian guests. Pear and turnip soup, baked squash stuffed with Moroccan spiced couscous, a spinach salad, and ginger cookies.
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Local Savory’s Finds- Roberto Santibañez' Classic Guacamole - an article from Food52
- Homemade Fruit Yogurt recipe from food52
- DIY Brussels Cookies recipe from food52
- How to Make Yogurt at Home | The Kitchn
- The Cornucopia Institute
- Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs recipe from food52
- David Lebovitz's Chocolate Sorbet - an article from Food52
- Alice Medrich's New Classic Coconut Macaroons - an article from Food52
