Interview of Phoenix Pastificio vendor who makes hand made pastas, selling at your local Farmers Market !
Monday, March 28, 2011
Wednesday, March 23, 2011
My favorite season of the year is here ~ spring! Its temperate weather and lovely showers make everything so green. This post goes out to my follower who wanted to know how to eat seasonally and locally; which I find is the best argument for shopping at your local farmers market. The Bay Area really stands out to me, with its die-hard farmers (i.e. Happy Boy Farms ~see audio interview below) who are champions of the seasonal vegetables. To them we give praises for teaching us to be more in touch with the natural cycling of Earth and climate. But,
is very unique. In this “Golden” state where 80% of all fruits and vegetables in the California come from, we are fortunate to be allowed the luxury of a longer growing seasons and great variety of year around fruits and vegetables. Of course, this also makes eating seasonally all the more confusing. US
Your local farmers market is the perfect place to find seasonal fruits and vegetables, straight from the farmer himself. I often get excited finding new vegetables at my local farmers market. You’ll find me asking the farmers themselves for easy to make recipes, just as I’ve shared with you on previous videos. In my current attempt to eat seasonally, I struggle with tomatoes only being around in summer. Of course tomatoes can be found all year around in any major supermarket where they transport them from warmer climates, or grow them in green houses. In making this list, I was surprised to find strawberries come in the spring not in summer. Notice also, that wild mushrooms are in season in spring, but cultivated mushrooms are grown year around. In this process I discovered an an unfamiliar vegetable ~Kohlbari. This German turnip is a species of wild cabbage. The taste and texture of Kohlbari is similar to those of broccoli stem or cabbage heart, but milder and sweeter. Likewise for Radicchio, I was unfamiliar. This plant sometimes known as a Italian chicory, is a leaf vegetable with white veined red leaves. It has a bitter taste that mellows when it is grilled or roasted. The case in point is to be adventurous, and discover something amazing in eating seasonally.
The following two lists are for
produce found year around and in the spring: California
Arugula (best in spring & fall)
Belgian Endive (best in fall & winter)
Broccoli (best in fall & winter)
Cabbage (best in fall & winter)
Cauliflower (best in fall & winter)
Celery (best in fall & winter)
Lettuce (best in Spring)
Apricots (late in season)
Cherries (late in season)
Kumquats (late in season)
Peas/ Snap Peas/Snow Peas
Radicchio (early in season)
Thursday, March 17, 2011
Heavenly Barlovento Chocolates found at the Grand Lake Farmers Marrket this Saturday! Watch interview of owner Pete Brydon, who makes artisan chocolates, inspired by cacao from Venezuela and local fruits from Berkeley and Oakland Farmers Market!