December 01, 2012

Leeks Vinaigrette

December 01, 2012/ Maggie Marks

Many people come to our garden and ask us what they can grow in our unique climate. While some crops are more challenging, there are many that flourish in our mild weather and sandy soil. Leeks are one such crop that is easily grown in San Francisco backyards. And their mild flavor and bright green color are welcomed into our kitchens this time of year. I love this recipe for leeks vinaigrette – it is the perfect winter salad option when lettuce is less available.

November 01, 2012

Caramelized Fennel with Goat Cheese

November 01, 2012/ Maggie Marks

While I still pass on my black licorice bits to my mom, I have full embraced fennel, raw and cooked, into my kitchen. Here is my new favorite way to cook it, from my new favorite cookbook. I’ve used this caramelizing method after grilling the fennel and on endive as well.

October 01, 2012

Pumpkin Bread Pudding Souffle

October 01, 2012/ Maggie Marks

As much as I love pumpkin curry, and pumpkin soup, or diced and fried pumpkin added to most anything (salad! rice! pasta!), pumpkin really does make such a delicious dessert. I found this recipe a few years ago and love to wow people with the name. Soufflés always seemed fussy, and a little old fashioned, but I’m so glad I looked past that nonsense to make this most ultimate delight. Enjoy!

September 01, 2012

Market Guide: Tomatoes

September 01, 2012/ GFE

This time a year in the Bay Area, markets can turn into a wide sea of different tomatoes. Some are firm and almost storybook red, others are lumpy and misshapen, and there are long skinny ones with almost mealy flesh. Each of these tomatoes has unique flavors, textures and uses but how do you know which will be the best one to use for your grandma’s famous tomato soup? Or sliced up on a large platter for a simple September meal? Below you’ll find a guide to tomato shopping and eating – how to choose, how to store, which ones are best for sauces, canning, slicing, salting and just plain munching.

August 01, 2012

Slow Roasted Tomatoes

August 01, 2012/ Maggie Marks

One other way I appreciate this late summer bounty is by always having a jar of olive oil slow roasted tomatoes in my fridge. I throw these in the oven, sometimes nearly forget about then, and then pluck their shriveled selves off the cookie sheet and into my mouth. These tomatoes have a sweeter and more concentrated flavor than their raw counterparts and keep for up to a week and a half in the fridge.

July 01, 2012

Apricot Cardamom Jam

July 01, 2012/ Maggie Marks

While the ripe, peak, growing season feels relatively short, here is a great recipe for preserving this early summer flavor all year long. I love this sweet and aromatic jam on my toast or waffle for breakfast, but it also pairs well with more savory things – say with a fried egg or on top of pork chops.

June 01, 2012

Zucchini-Crusted Pizza

June 01, 2012/ Maggie Marks

Talk to most farmers or avid vegetable gardeners and they will tell you that often squash plants begin the season as a blessing - Tender! Versatile! Delicious! But then things change, and as the months go on the plants keep producing. Suddenly you’ve grilled squash, roasted it, made ratatouille, added a flash of basil or mint or a yogurt sauce to mix it up, and then you’re not sure you can eat it anymore. And while you may not be there just yet, it is only June after all!, soon you’re going to thank your lucky stars for squash pizza crust.

April 01, 2012

Storing Strawberries

April 01, 2012/ Maggie Marks

But fresh berries often have delicate skins, and even too much contact with the little green baskets they come in can cause puncture and bleeding, shortening the berry's life. I get lots of questions at the farmer's market every week (where I work on Saturday's for Tomatero Farm) about the best way to store berries.

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