Currently Browsing: Features

Cooking outside the zone: Agretti, paired with fregola

At last week's farmers market, one of my outside the zone choices (made in honor of National Farmers Market Week) was agretti (Salsola soda) from La Tercera Farm. Agretti is a deep-green, spindly vegetable that goes by many names, including barba di frate ("friar's beard" in Italian), roscana, marsh...

Cooking outside the comfort zone: green tomatoes

In the world of science, there's something called "publication bias," which recognizes that studies with positive results are more likely to be published than studies with negative ones. I suspect there is a similar bias in the world of food blogging: a blogger is much more likely to spend time writing a...

Cooking outside my comfort zone, Part 2: Fresh chickpeas

Last week, I vowed to escape my farmers market rut and cook outside my comfort zone in honor of National Farmers Market Week Aug 1-7. Farmers markets are spreading like (edible) weeds around the country. There were 5,279 as of 2009 by the USDA's count, up 13 percent from the previous year. The new figures...

Cooking outside my comfort zone, pt. 1: A remembrance of squash blossoms past

In honor of Farmers Market Week next week, I vowed here to get out of my market rut and cook outside my comfort zone. That's how I came to be picking up these beautiful squash blossoms on impulse at the Berkeley, Calif. Farmers market on Saturday. Squash blossoms, or fiori di zucca as they are called in...

Cook outside your comfort zone in honor of National Farmers Market Week

It's the height of summer, and the tables of farmers markets around the country are overflowing with firm-fleshed, scarlet tomatoes; bunches of fragrant basil; and -- depending on where you live -- juicy stone fruits, avocados, and more. Such bounty makes it easy to celebrate National Farmers Market Week...

Want to grow food on City of Oakland land? Here’s how

By Stephanie Paige Ogburn We’ve all seen it: the vacant lot down the street that gets full sun, or the underused city park choked over with weeds. And many of us have thought: I bet that would be a great community garden space, if some enterprising growers could take it over. For most of us, the thought...

U-Pick, u-pack, u-preserve cherry madness

By Mat Rogers Recently my wife and I took a day trip to the cherry and apricot orchards of Enos Family Farms in Brentwood, California, which offers pick-your-own-fruit harvesting. We drove through golden hills dotted with oaks under deep blue skies. We wandered though the shaded, quiet, picked-over center...

Yes we icon: SOLE food movement needs images

To mark the opening of "Water, Rivers and People (Agua, Ríos y Pueblos)," a photography exhibition about people's relationship with rivers and their struggle to protect them from destructive dams, mining projects, and other threats, International Rivers held a panel discussion with two of the exhibit's...

Contain your enthusiasm: Review of “From Container To Kitchen”

As an apartment-dweller, I know the frustration of not having enough soil to call my own for a garden. (Why do you think I garden in other people's yards?) For many years, I've had a small assembly of various-sized pots to keep some of my favorite herbs close at hand, and I've even tried growing the...

Getting Lodi’d: It’s raining apples!

When nature calls on the farm, we listen. Meaning, when a fruit with a short shelf life becomes suddenly ripe, there's no choice but to drop everything else. Did you know there are 7,500 cultivated varieties of apple? Tart or sweet, red, green and yellow. Some are good for pies, others for sauce, still...

‘Top Chef’ fails school-food test, but Colicchio passes with flying colors

In Episode 2 of this season's "Top Chef," the contestants took on school lunch: the 16 contestants divided into four teams, each of which had to cook a nutritionally acceptable lunch for 50 students with a budget of only $2.60 per meal and 30 minutes to plan, 30 minutes to shop, 2.5 hours to prep, and 1...

When push comes to chèvre at Lucky Penny Creamery

Before Local Roots Market opened late last year, we expected gaps in the products offered. One specific category of products –- cheese –- kept us from limiting our definition of "local" to "within 100 miles" as we weren't sure how many cheesemakers we would find in the area. Boy, were we wrong. Turns out...

« Older Entries Next Entries »