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A Summer Day of Marinades

Drumsticks with Soy Ginger Marinade

During the brief period of time, I lived with my father and his family, I learned a lot about cooking, specifically, Filipino which from my childhood observations, involves one pot, lots of protein, vegetables and braising for a peiod of time. It involved soy sauce, fish sauce and/or vinegar. Everything was cooked together and never left the liquid that is was cooked in, which of course was always a delicious broth to pout over the ubiquitious rice.

Then, as I started working in the world of food, first in the restaurant, then as a publicist, I learned more about marinating, the act of tenderizing meat in a liquid. (Supposedly, the word “marinate” comes from a French word but the act of marinating actually pre-dates that usage to Asia by almost 3,000 years….so who knows…damn scholars…don’t they know anything.)

Wok Tofu with Soy Ginger Marinade

Not many things in Filipino cooking are marinated. There is a lot of grilling with sauces, continously basting the meat or braising. (I’m digressing but there is also a traditional barbeque sauce for meat which uses, of all things….7-Up, Sprite or Sierra Mist…or a soda that has a lemon/lime citrus connection…unbelievably succulent, sweet and spicy.)

As I grew, up I learned simpler ways of doing marinade through many of the chefs with whom I have worked as a publicist. Something really quick and easy like the one below is easy to perfect. I use this particular and quick marinade for pretty much any meat or fish. So simple. If you decide to use this marinade, try prepping it the night before or prior to leaving for work. Then when you can get home, turn the grill on and …voila, dinner is served.

YOU WILL NEED:
2 cups soy sauce
1 cup brown sugar
1 tbsp worcestershire sauce
1 tbsp minced garlic
1/4 cup oil
1/4 tsp red pepper flakes, jalapeno, serrano, Thai chili or habanero…(I think you get the picture.)
1/2 tsp ginger

LET’s FINISH THIS PUPPY UP:
1. Put everything into a gallon bag, bowl or Pyrex dish and cover meat/fish/poultry overnight or at least a couple of hours.
2. Grill/bake/ broil/ saute your meat/fish/poultry until desired temperature.
3. Easy-peasy.

June 5, 2013
Farmers Market Haul, Eating With Friends, & His Creamy Threesome Dip (for lack of a better name)

The Farmers Market was a light vegetable haul today. Partially, because I haven’t had time to really put my menu together for the week ahead. As noted in a previous post, I burned two dinners. However, I did purchase a lot of lettuces at the market. I love the summer for lettuces. It’s an easy dinner fix to make a simple salad with some form of protein and to turn it into a meal. Keep it simple so I don’t become overwhelmed. I also bought some peppermint to try instead of just regular mint to see what I do with it; other purchases included crispy romaine, peppery arugula, radicchio for the grill, basil (my plant isn’t doing so well this year) and a broccoli crown. Let’s see what the week brings.

Last night, my friend Mark, an amazing homecook with specialities in Indian and Moroccan, had another dinner. I posted about one a couple of weeks ago. He made the delicious Mulligatawny Stew, Pan Roasted Potatoes and Cauliflower, Cucumber Mint Raita (pictured above) and Dal, the staple of Indian cuisine. Of course, there was basmati rice, naan and poori. Simply yummy and delicious.

He also made an incredible tangy and tasty dip for crudites. His personal creation was delicious with just the right amount of flavors for the raw veggies. With the light tang that only Greek yogurt has, mixed with the cream cheese and Mexican Crema, it was an international trio of dairy creating a beautiful compliment to the crispness of the zucchini, the heat to the radishes and sweetness of the snaps. It was a yummy audition to his Indian meal.

On another note, joining me at Mark’s, where several other friends, Mark and Denise, Lisa, Sue and her girlfriend, Chloe, whom I never met but was sweet and beautiful. It was one of the type of “dining with friends evening” that are becoming incredibly special to me. Since coming back to Los Angeles from Northern California, it hasn’t been all peaches and cream like any major life decision. (Two of my other favorite nights, were with Shelley and Bonnie making pizza and playing Scrabble. Then at David’s, helping him with his housewarming making fresh hummus.) I’ve said it before, and I will probably say it again, eating at a friend’s house, helping to prep, passing the dishes, assisting in the clean-up, laughing, telling stories, petting the animals, voicing aspirations, feeling heartaches, boyfriends, girlfriends, work, …just life…was fun beyond belief. No one was asking us if we needed something else. We weren’t screaming over the din of the music. We found the bathroom without asking a frazzled waitperson. There was a casualness, a meeting of minds, gratefulness that we could be together in the true spirit of friendship. It’s what makes these food occassions special for me. Not necessarily the eating but the process of eating: the cooking, the chopping, playing sous chef and passing food family style. It’s Thanksgiving without any of the family drama. No one was drinking too much or getting too boisterous. It was camaraderie at its best, with cool Southern California evening breezes, carrying the laughter out onto the street.

Now, go make Mark’s dip, with some friends. It’s really good.

You Will Need:
2 oz. Cream Cheese (softened)
4 oz. Plain Greek Yogurt
3 oz. Crema Mexicana
1 Large or 2 small Shallots
1 Med. Garlic Clove
Chipotle LIme Seasoning (to taste) (I used Chef Tim Love’s sold at Sur la Table)

Let’s Make This Puppy:
1. Let the dairy items sit out at room temperature for about 30 minutes.Then, with a fork, combine them in a bowl, trying to get as many of the lumps out of the cream cheese as possible.
2. Mince the shallots and garlic.
3. In a small saucepan over med-high heat, saute 2/3 of the shallots in vegetable oil* for a couple of minutes, until they start becoming soft – at which point add the garlic and continue to cook for another 2 minutes or so, until everything is pretty soft. Let that cool.
4. Add the room temperature shallot/garlic mixture to the blended dairy mixture, and add the remaining (raw) shallots, mix well. Add about a teaspoon of the Chipotle Lime seasoning and stir well, taste. Keep adding Chipotle Lime until you are happy with the taste. (I tasted it on the raw vegetables that I was serving with the dip, as the flavor will be less intense than it is on the tasting spoon – and you may want to add more seasoning). Chill for at least an hour, then serve!

*Mark used Sunflower Oil.

June 2, 2013
Eggs

I burnt what I cooked. It happens. Yesterday on the grill (flank steak…charred to a show leather state) and today in the rotisserie (Chicken thighs turned blackened hockey pucks). Why? Not paying attention. Busy with life as usual but I have been wanting to write about eggs, so I scrambled a couple. Yep, that little white orb full of goodness.

Let’s start with a discussion of my first encounter with Parisian scrambled eggs. First, you have to get to Paris, then you have to have them cooked at the Four Seasons, George V. Seriously, you already know you are not going to have just any scrambled eggs. Order them at 18 euros a pop (or have someone else order them so they can pay for them). Cooked in a traditional French manner, the eggs are whipped before going into a double boiler. Stirred ever so gently, adding melted butter a teaspoon at a time. Gently stir, until you get light, small yellow curds. It’s actually an intense, long process (longer than a music video) that we don’t see in the States. (At least, I never have.) By using, low heat under the double boiler, it creates the most insanely, decadent taste and mouth-feel ever. Luscious, rich, creamy, buttery….truly a Godly preparation. Serve with a warmed baguette and maybe, if you are Rockfeller, some caviar for dinner. Heaven.

Now let’s fly south to my favorite area of Italy, Umbria, the heart as it’s called and the only area of the country that is not bordered by water. It’s a stunningly, verdant low-lying mountainous region with medeival walled towns hanging form the sides of cliffs such as Spello and Montefalco. Down in the valley floor which would be Assisi and Bevagna and also vineyards and farms. The stretch of towns which include Spoleto, Norcia, Foligno and Trevi is also known as “La Strada di Sagrantino”, the delicious grape varietal made popular in the states by Arnaldo Caprai Wines, a public relations client that I which had brought me to the area.

While working with the homebase of Montefalco is where I discovered Umbrian eggs. The eggs are laid by just your garden variety Italian chickens and essentially fed a diet of whole grains, grown in the area. (This is a testament to Slow Food and local food production) These birds produce a bright, orangey-colored yolk that is slightly thicker than the American variety. At first glance, I questioned the hosts at the small hotel where we were staying, an Italianate home coverted to a bed & breakfast, “Where did you get these eggs?” And their reply was at the local farmers market. The color was so bright and a little disconcerting, as I thought they were produced by leftover radioactive chickens flown in from Chernobyl. They are the color of the African sunset and are really something to behold. For me, it’s the 9th World Wonder. Served with a variety of “norcineria” or Italian charcuterie (mortadella, salumi) and an Italian bread or tossed in pasta, like Pasta alla Cabonnara, a gentle feast for the senses.

I’ve had more experiences eating eggs, scrambled, fried, Spanish Tortillas, Filipino bulut (disgusting) but these two or the most serene when I think of some of my eating egg experiences and I just wanted to share. 🙂

Making French Scrambled Eggs
YOU WILL NEED:
4 Eggs (brought to room temperature)
5 pounds of butter (Kidding!) 4 (Joking) Seriously, 1 stick of melted butter
White Pepper and salt (I kind of insist on the white pepper for this as the black specks interfere with the beauty of the curds. Sorry, we all get a little anal about different things.)
SPECIAL EQUIPMENT: A double boiler.

LET’S SCRAMBLE:
1. Put two melted tablespoons over low heat in the top of the double boiler.
2. Scramble together eggs, cooled and melted butter, salt and pepper until the whites and yolks are completely combined.
3. Slowly pour the eggs into the double boiler and stir with a wooden spoon as the butter melts. Continue stirring, scraping the bottom and sides of the pan, until the eggs have thickened into soft, creamy curds. Oh about 10 to 15 minutes. Serve on warm plates as you want the eggs to still cook while heading to the table. Also, have really good bread around to scrape up what you didn’t shovel into your mouth. BEST EGGS EVER.

June 1, 2013
Farmers Market Haul and Lulu’s Gardening Class

Let’s begin with lovely Lulu’s gardening class before we get to Farmers Market Haul.

Shelley, Lauren, one of Lulu’s co-workers and Lauren’s husband, Chris, along with me, were students in Lulu’s backyard for her first-ever gardening class. Lu has been gardening since she was a child back in her homestate of Pennsylvania. It was always one of her aspirations to create an edible garden where she could cook and share her plantings. Since she purchased her home over 8 years ago in the PicFair District of Los Angeles, she has fashioned a dozen raised beds where many varieties of home-grown edibles have ripened to seasonal perfection. Being an urban/surburban kid and thinking for many years that vegetables came hidden in a supermarket’s underbelly, I’m massively awestruck by her cultivation of cantalopes and watermelons…. along with being supplied gifts from her seasonal harvests which have included lettuces (romaine, red leaf, and green leaf), tomatoes (some which she has used for canning and I used for sauces), cucumbers, artichokes, eggplant, basil, spaghetti squash, raspberries, blueberries, lemons, limes….and on and on. In each one of the approximate 2 1/2 feet by 6 feet areas, the soil has been tilled, rested and loved to reap some of the most deliciously edible gems I’ve had. There is nothing like direct farm to table to do a body good.

In this class, Lu’s immense knowledge was demonstrated when she dug up her compost turning out a dark, rich and thoroughly alive concoction with do-gooding worms (pictured). The class was a fully active hour and a half experience. For this city slicker, it still shows the difficulties of being a 21st century farmer. Farming is an arduous task. It’s about the right amount of water, sun and nutrients but I can absolutely see it’s rewards for the grower as I was rewarded cuttings from Lulu’s hardwork such as baby kale, zucchini, squash blossoms, and fresh mint.

All of this, on this Memorial Day weekend, brings me to Farmers Market Haul. Today, it was tiny Japanese bell peppers (Yakatori Farms), purple baby artichokes (SunCoast Farms), beautiful frisee, mizuna and baby chard (Windsor Farms), green Zebra Rita’s and baby spinach (McGrath Family Farms), small sweet Maui onions for grilling (Can’t remember the farm…), and rosemary (ABC Rhubarb).

(It was a small shopping excursion as I had the vegetables Lulu gave me from the class.)

I love the Hollywood Farmers Market. A weekly Sunday ritual like heading to church without the pie bake off at the end. It’s reminiscent of NYC’s Union Square Market. I prefer HFM before 11:00am, before my shins are black and blue from the strollers, wagons and pushcarts but still appreciate that families bring their kids to learn about food and its production. I love the urbanity of it: hipsters with their multiple canvas bags; the mid-thirty parents, who gave their nanny the day off, and are clutching too many children and too many vegetables; the single women holding onto lattes and the bottom of their maxi-dresses; the married gay men, leering over organic zucchini and the street musicians giving the market it’s soundtrack.
There’s no competition between farmers. One of the farmers didn’t have Bloomfield spinach, a fave lovely lettuce, and pointed me to another canvas stall ala “Miracle on 34th Street”/Macy’s vs. Gimble’s sort of way. I feel like this is the way life should be, simple, uncomplicated, free of CNN’s ticker tape, which is located around the corner.

One of the great things at HFM, I get to learn about my food and ask questions of the individual purveyors. I get to know them, they know me. They become a constant. I like that. It’s a small village atmosphere in a metropolitan city. The market is there to serve and keep me, in my mind, safe…that’s why I go. Its one of the few times in my week…when out of my car and out of my apartment… I feel sheltered and we are there to buy nourishment and feel nourished.

And…no matter what I think of war or our politicians, it’s people whom I’ve known such as the farmers who had many children go to war, who help feed the young men and women who have served our country….to both, I salute you.

May 26, 2013
…at Shelley’s: Bean and Swiss Chard Soup

Shelley is, without a doubt, one of my best friends. She’s always there for me. Recently, she took care of Holly, my beautiful pitbull. “Big Girl”, as I call her lovingly, is best friends with Carlos, Shelley’s 85 pound Golden Retriever (aka “Big Boy). While I drove my mother back to the Inland Empire after her birthday and Mother’s Day extravaganzas here in Los Angeles, Shelley watched Holly. The two canines romp and growl, growl and romp in her backyard, while she works and watches their rough-housing. Shelley also loves to cook. What more can you ask of a friend? A dog-sitting service and a food goddess in one person. Wow!

Shelley loves to make beans but not just any beans, she sources the for freshest suppliers and looks for inventive ways to prepare the lovely legumes. We’ve had many conversations about our favorite and it really is Rancho Gordo by Steve Sando. Tastier than just buying regular beans at the market. Rancho Gordo brand is the best and you can truly taste the difference between chain store and his.

Shelley was kind enough to say to me after dropping off, Holly, “Do you want to stay for dinner when you pick her up? I made a pot of beans.” I’m like alright. Two hours to my mother’s place and then the drive back. Who wants to cook after all that driving? IHOP starts looking good by then. She took care of Holly, I can stay and eat too.

Bean & Swiss Chard Soup with Orzo

And she made a delicious bean soup. On this night, I was the sous chef to Shelly’s cooking. I peeled and smashed the garlic. Turned the rosemary and anchovies into a paste. Washed dishes. Shelley sauteed up the chard, browned the garlic and stirred in the paste. The dogs played happily and were under our feet.

Lulu, one of my other besties, came over in a chic new bob and joined us impromptu. She’s starting an urban gardening class in her backyard which is a pretty stellar idea. Lu is a pretty amazing gardner. In her Los Angeles urban backyard, she grows corn, melons, a variety of squash and lettuces. She picks raspberries, blackberries and blueberries for her morning breakfast. We’ve had fresh teardrop heirloom tomatoes and used the homegrown herbs to add addtional flavor to our dishes. Lemons, limes and grapefruit also start brightening up her trees around this time. When I lived with her, we had regular baby artichokes for grilling. A little homemade infused garlic oil for dipping….yum and directly from the farmer….Lulu.

There we sat, two dogs, two great women and me eating a flavorful soup of beans, vegetables and orzo. Talking and laughing. This is when life is great.

*Note: This is just one recipe…Shelley’s and its from my memory. There are a lot of recipes out there on this soup that includes bacon, pancetta, different beans. Whatever. Be adventurous.

YOU WILL NEED:
1 lb dried white beans such as Great Northern, cannellini, or navy (2 cups), picked over and rinsed (Make the beans or use canned if it’s the weekday. Hey, we lead busy lives.)
2 anchovy fillets or anchovy paste
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 fennel bulb, chopped
1 onion, chopped
4 cups chicken stock or low-sodium chicken broth (or vegetable broth if you want to keep it vegetarian)(Homemade stock is best, but let’s not quibble, not everyone is going to want to make their own or have the time. If you don’t make your own, buy organic stock and skip anything that requires a can-opener)
1 tablespoon fresh rosemary, minced
1/2 lb Swiss chard (or Red or Rainbow, Kale and Spinach would do well too), stems discarded and leaves halved lengthwise, then thinly sliced crosswise

MAKE THIS EASY:
1. De-stem the chard and cut up the leaves.
2. Saute up the Chard (or spinach or kale or dark green leafy vegetable) until limp.
3. Set aside.
4. Take your pot, something to hold the liquid and place olive oil. Heat up the oil.
5. Peel, smash and place garlic in olive oil until brown. We are infusing the olive oil with the garlic. Remove the cloves.
5. Make a paste with chopped rosemary leaves and anchovy fillets. Add to infused garlic olive oil.
6. Stir until dissolved.
7. Add beans, chard and stock.
8. Get it to boiling and add orzo or small pasta.
9. Simmer until pasta is cooked.

LET’S FINISH THIS PUPPY:
Ladle into bowls and top with grated Parmesan cheese. Serve with a crusty bread. Voila!

May 16, 2013
Farmers Market Haul and Mother’s Day Frittata

Farmers Market Haul and Mother's Day Frittata.

May 12, 2013
Farmers Market Haul and Mother’s Day Frittata

Farmers Market Haul for May 12, 2013.

You know its the beginning of summer with berries, stone fruit and tomatoes at almost every stall in the market. I went to my favorites ABC Rhubarb, Windsor Farms, McGrath, Drakes’ Family Farm for goat cheese, and St. Mortiz Bakery for a crusty French baguette that was a perfect size. I also purchased some asparagus and always a variety of lettuces, lemons, and onions. Lemons are, for me, completely necessary for a marinade, a dressing and just to drizzle on grilled or roasted chicken.

MOTHER’S DAY

“You know what it is, honey, food is love.” – Streisand as Joyce, GUILT TRIP

Last night, my mother and I watched GUILT TRIP with Striesand and Seth Rogen. Interesting. Cute. Not hilarious but some poignant moments especially if you had just spent 5 hours in the car with your mother like I did. I was picking her up from her home two hours away and driving back to Los Angeles, where I live. It wasn’t 8 days, like in the movie, but sometimes 5 hours can seem like infinity especially in stop-n-go traffic. (When I was 7, my mother and I took a road trip across country on Interstate 10. We drove through the Southern states, Arizona, Texas, Georgia….Certainly, one of the greatest memories of my life.)

So the film and it’s theme resonated with me as I went about my weekly Farmers Market shopping excursion. Cooking is about giving back, food is love, etc. My mother wasn’t the most prodigious of homecooks as I was growing up. She was a single, working mother. Hard enough. But, she loves reading my food posts and is an ardent fan of mine. (Surprise.) And I wanted to do something special.

We both aren’t into noisy crowds and she’s not really able to get around as swiftly so I thought the easiest thing to do was to make something at home. Besides, she loves tomatoes and they were everywhere so I wanted to buy some for her. (She loves tomato sandwiches. Mayo, tomato, on white bread.) We could only do that if I cooked. I originally thought of an omelet with Cheddar, Tomato and Asparagus but that would mean two pans. (One for her, one for me.) With a frittata, which as we know, I’m fond of making, it’s one pan clean-up. Ultimately, that’s what she got for Mother’s Day, a frittata but I wound up making a Drake’s Family Farm Goat Cheese & Red and Green Pepper Frittata. Served with a Bloomfield Spinach Salad tossed in a Balsamic Vinagrette with fresh Albion Strawberries.

Made with Drakes’ Family Goat Cheese

The Big Beef Tomato needs it’s own stage and not lost in egg. Besides, my mother worked hard all her life and deserves the first taste of summer lushness simply. So on her birthday tomorrow, as she turns 77, it will be sliced, with a little mayo on a crusty baguette.

Happy Mother’s Day!

May 12, 2013
Dinner at Mark’s

There is nothing like being with friends. Then, there’s nothing like being with friends and eating. Lastly, there’s nothing like being with friends, eating and laughing as we like to do when you sit down over homemade Indian dinner of Mulligatawny Stew, Spicy Pan Fried Cauliflower and Eggplant with Red Peppers.

Eggplant with Roasted Peppers

It’s a connection that we don’t find so much as when there is a waitperson hovering around asking you what you want to eat. At someone’s house, after drinks are served, which you normally pour for yourself after inspecting each label, you walk into the kitchen and peer into the savory-smelling pots, asking, “What’s this? It smells so good!”

I’m blessed that I have friends who love to cook and share their food with me. I do think it’s truly a gift. Someone has taken the time out of their schedule to shop, slice and dice, and serve something made by their hands. It’s an emotionally soul-satisfying experience, kicking back and gossiping, talking about our latest trials and tribulations as being in their home or mine. It’s an intimate exchange between people and honestly, I’ve never ever had a bad meal at someone’s house. I really can’t say that about a restaurant.

Oven Roasted Indian Potatoes and Cauliflower

Mark’s Indian Oven Roasted, Spiced Cauliflower & Potatoes

YOU WILL NEED:
1 (or 2 small) cauliflower, cut into florets
lb Yukon Gold potatoes, peeled and cut into cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

COOKING:
TO start: Place a shallow baking pan on rack, while preheating oven to 475°F. You are getting the pan hot to begin roasting the vegetables.

Then, mix: Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

Continue with rest of ingredients: While vegetables are oven-roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, for a couple of minutes.

Let’s finish this puppy: Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

May 11, 2013
Far and Near Markets: Ojai Farmers Market

There are so many great farmers markets or food shopping districts throughout the world. Each one is representational of the community and inhabitants it serves. Whether its Kreta Ayer or Paris’ Rue de Montorgueril home to Bresse chickens and crusty baguettes, they are a slice of everyday life. I love them.

Fresh farmers markets are one of my favorite things on Earth. I get a high from meeting the people who have planted the seeds, toiled the ground and cultivated my heirloom lettuces. I appreciate their hardwork on my behalf and cooking with them. So on my travels, I want to shop and cook what I see but it’s often hard if you are staying in a hotel. Luckily, I’ve visited enough times to several places or lived in areas where I can get around fairly easily on public transportation without a concierge or hotel such as New York’s Union Square or in Turin, home to original Eataly. (Jaw-dropping, if you have never been here, and the city is home to the Slow Food Movement.)

Last year was, strangely, my first time to really visit the farmers market in Ojai, California. One of my best friends, Shelley, had been displaced from her home, and decided to rent a place for two months in the town. We discussed a visit for a couple of nights while I was on my way to Sonoma County for work. And the only thing I wanted to do was to visit the farmers market and cook.

California is home to about 75 % of our nation’s produce and as such this small, hippie-esque town of artists and farmers has access to much of the best organically grown produce in the state, since agricultural country is, essentially, it’s backyard.

Ojai Farmers Market

We wound up doing making a Grilled “Surf and Turf” with a Cilantro Pesto. Everything being purchased at the Ojai Farmers Market.

Halibut and Steak with Cilantro Pesto. Served with Heirloom Tomato Salad.

May 7, 2013
Farmers Market Haul (May 5, 2013)

Beautiful lettuces and assorted items.
It was strange Spring “Cinco de Mayo”. The southern California Santa Ana winds were blowing making it a little blustery and there was a strange grayness to the day, probably caused by the wildfires near Camarillo. There was a bit of humidity but you still needed a jacket.

Still, it’s Sunday and the Hollywood Farmers Market, so it’s become my favorite day of the week because of it. There is nothing like getting to know the farmers, and in turn, they know you. For me, it gives me a beautiful sense of community, one that I don’t get in a corporate grocery store. Going directly to the source and learning, as I did today, that peaches start early and are small. As the season goes on into summer, they are larger and more of a variety to choose from. (At the market, Reiger Farms had the first peaches and nectarines of the season).

Additionally, today’s purchases included Bloomfield spinach (again, from Windsor Farms), stunning rose-like green and red lead lettuces, radicchio, peaches and nectarines for salads, lemons and onions (always).

I also bought a delicious raw milk cheddar from Spring Hill Farms in Petaluma. It’s not exactly local but better than the Trader Joe’s stuff. It has a slight tanginess, offsetting the rich lushness of the milk.

Let’s see what I comes out the food this week.

May 5, 2013