Author Archive | Edible East Bay

 A Calendar that
Makes a DifferenceCalendar sales benefit Alameda County Community Food Bank. Read more.

Institute of Urban Homesteading
Winter Open House

Holiday social, tasting, and shopping,
Dec 9 & 10 in Berkeley. Read more.

 Bake Up a Spicy Sweet

Honey Spice Cookie recipe and traditional Chanukah favorites from Market Hall in Rockridge and Berkeley. Read more.

 Support a Local Food Bank with a
Gift of Organic Produce
Farm Fresh to You offers donation options and holiday gift boxes. Read more.
Add Spice
to Your DIY GiftsLearn to make spicy kimchi at Three Stone Hearth, Dec 9 in Berkeley. Read more.
 Chocolate Peacocks
and Other DelightsThe 47th annual Craneway Crafts Fair benefits KPFA radio, Dec 16 & 17 in Richmond. Read more.

The Bitter and the Sweet

 
Read our story on coffee roaster Mr. Espresso

 Plant a Tree Collard

Now is the time to plant these
high-climbing perennials.
Learn how in our Gardener’s Notebook.

 Farming Mentorship
Deadline ExtendedHands-on mentorship opportunities available with First Generation Farmers,
a women-led farm in Brentwood.
 Read more.
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A Calendar that Makes a Difference

East Bay printmaker Rigel Stuhmiller was inspired by the renowned Chino Nojo produce farm in San Diego to create a 2018 wall calendar offering a full year of illustrations of fresh, local produce. But this calendar not only helps you keep track of when produce is in season throughout the year: Purchasing it will help people with lesser means to enjoy the holidays.

“For every calendar I sell anywhere, either at Berkeley Bowl, via my website, or at other stores across the country, I will donate $1 to the Alameda County Community Food Bank (ACCFB). Berkeley Bowl West is going way above and beyond to triple-match my donation, and is giving an extra $3 for calendars sold at their West location, bringing the donation total to $4. Berkeley Bowl has been a huge and longtime supporter of the food bank, my artwork, and the local community, so this is just such a great melding of all these things. I can’t say enough positive things about them,” says Stuhmiller.

Stuhmiller learned last year that as many as one in five people in Alameda County use the food bank’s services. “It was very eye-opening and upsetting to learn how many people in our immediate community need assistance, and also how much of an impact we the community can have in the life of someone who needs it.”

The artist adds, “In many other issues I can feel my voice is lost in the noise, or wonder if my participation will truly make a difference.… Read More

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Institute of Urban Homesteading Winter Open House

Taste homemade mustard, mead, plum wine, ginger beer, cultured butter, caramels, jam, and honey as you explore homemade, ultra-local, super-small batch goodies available only once a year. Find handmade soaps, tinctures, and salves; local herbs, seeds, and seed balls; dream pillow sachets, catnip toys, and beeswax candles; handmade tiles, cups, bowls, arts, cards, postcards, and plenty of books and magazines on urban homesteading topics.

Holiday Social, Tasting, and Shopping
Saturday and Sunday December 9 &10, noon–4pm
3056 Hillegass Avenue at the corner of Woolsey in Berkeley

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GARDENER’S NOTEBOOK

Plant a Tree Collard
Now is the time!

By Joshua Burman Thayer

 

As winter brings shorter days and cooler temperatures, our gardens enjoy a reprieve from the dryness of summer. More moisture comes not only from winter rains, but also from condensation as the dew point rises. The dew point is the atmospheric temperature (varying according to pressure and humidity) below which water droplets begin to condense, causing dew to form.

But there’s a downside for gardeners. Cooler soil temperature and the higher dew point can lead to powdery mildew and botrytis mold creeping in among our late season grapes, tomatoes, and other lingering fruits and vegetables. That’s why this is a good time to focus on a different set of plants, the ones we refer to as cool-season crops.  

Among my favorite cool-season additions to the garden is the tree collard. This unique member of the cabbage family (Brassicaceae) is able to continue growing season after season as a perennial, climbing upward each year toward the sky. If you have ever wondered about adding a perennial crop inside or near your raised beds full of annuals, tree collards are a good choice. Here are some fun ways to incorporate them into your cool-season beds:

Plant the Northern Boundary

Tree collards can grow to seven feet tall, which in a small urban raised bed could mean shading out other plants looking for sunlight.… Read More

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Bake Up a Spicy Sweet

Honey Spice Cookies

Recipe courtesy of Sally Darling, Market Hall Bakery
 
Makes 25–30 cookies
 
Bakery director Sally Darling offers this advice for home bakers: “This recipe is moderately spiced, so if you prefer a cookie with more spice, feel free to bump it up. We use anise extract, but you can also substitute one teaspoon of finely ground anise seed, added with the spices in the first step, instead of the extract. Try and find the best candied fruit you can. We use candied orange peel cubes from Agrimontana, but any candied citrus peel is delicious in this recipe.”
 
3¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon cardamom, ground
½ teaspoon clove, ground
½ teaspoon nutmeg, ground
1 cup unsalted butter (2 sticks), softened
¾ cup sugar
2 egg yolks
2 teaspoons vanilla extract
½ teaspoon anise extract*
2 tablespoons honey
¾ cup candied orange peel cubes*
 
Preheat oven to 300°. In a small bowl, whisk together flour, baking soda, salt, and spices until well combined.

Using stand mixer with a paddle (or bowl with a hand mixer), cream butter and sugar on medium speed until light and fluffy (approximately 2–3 minutes).… Read More

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Support a Local Food Bank with a Gift of Organic Produce

 

Farm Fresh to You offers organic produce boxes for local food banks
and a variety of holiday gift baskets.

Farm Fresh to You, a community supported agriculture (CSA) and home delivery service, also offers a Donate-A-Box program. Help families in need by purchasing a box of organic fruits and veggies for the food bank of your choice. Since August 2014, this program has provided over 41,000 produce boxes to its food bank partners. Info: here.

For your personal gift list, Farm Fresh to You provides a variety of holiday baskets and farm products like wreaths, coffee, olive oil, nuts, flowers, and honey. Info: here

Photos courtesy of Farm Fresh to You.
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Shop Local Art, Crafts, and Food

Artists and chocolatiers Malena Lopez-Maggi and Clive Brown create handmade bonbons, bark, bars, marshmallows, caramels, figurines, and a menagerie of shimmering hand-painted shapes using organic, fair-trade chocolate. Enjoy their work at the Craneway Crafts Fair and at their shop, The Xocolate Bar in Berkeley.

 

Holiday shopping is always a pleasure at the Craneway Crafts Fair, which benefits KPFA community sponsored radio station 94.1 FM. Peruse 200 booths featuring handmade art, crafts, and food. Experience the work of 180 juried artisans working in a range of media, and enjoy live entertainment in a festive food court. The Craneway Pavilion is located on the Bay Trail, offering stunning views of San Francisco. Plentiful free parking is available onsite, and a free shuttle runs from the Richmond BART station. Cost: $12 (ages 18–64); $8 (seniors and people with disabilities); Free for youth. Info: here
 
Craneway Crafts Fair 
KPFA’s 47th Annual Holiday Benefit
Saturday and Sunday, December 16 & 17,
10am–5pm       
Craneway Pavilion on the Richmond Waterfront
1414 Harbour Way South, Richmond

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Add Spice to Your DIY Gifts

Surprise your friends and family this year with a batch of homemade spicy kimchi. Andy Renard, lead fermenter and resident pickle master at Three Stone Hearth, teaches the DIY skills needed to transform a bowl of cabbage and spices into a robust probiotic condiment. Develop confidence and know-how, and leave class with a recipe and three jars of kimchi to ferment at home. Cost: $65. Info and registration: here

Holiday Kimchi: Fermentation Gift Ideas
Saturday December 9, 10am–12:30pm
Three Stone Hearth
1581 University Ave, Berkeley

Photo courtesy of Three Stone Hearth.

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 Come to the Table
to Support Fire ReliefLocal fundraiser benefits the workers who grow our food, Dec 3 at Bauman College in Berkeley. Read more.
 Apply Now for a
Farming MentorshipHands-on opportunities available with First Generation Farmers, a women-led farm in Brentwood. Read more.

 

Lather Up!

 
Make traditional soaps with the founder of Summer Sequoia Tallow,
Dec 2 in Berkeley. Read more.

 

 Celebrate the Season on the
Sonoma County Farm Trail
Help the fire recovery effort by holiday shopping at North Bay farms,
through Jan 1. Read more.
 Six Americans in Paris
Create Culinary HistoryRead our book review and meet author
Justin Spring, Dec 5 in San Francisco.
 Market Hall At 30


Read our new story about how a
good idea in Rockridge evolved into a
haven for cooks and eaters.

 It’s the Little Things that Count


Read our book review and meet
author Rolando Beramendi at
Rockridge Market Hall, December 2.

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Kristina’s Bookshelf

Six Americans in Paris Create Culinary History

 

The Gourmands’ Way: Six Americans in Paris and the Birth of a New Gastronomy
By Justin Spring
Farrar, Straus and Giroux, 2017
 
If you don’t know how a gourmand differs from a gourmet, this is a good book to read just for that bit of information, but it has much more to offer to anyone interested in food culture and history. Justin Spring’s biography chronicles six eclectic individuals, some cooks and some food and wine writers, whose lives and careers intersected in mid-twentieth-century France and in turn influenced how Americans came to cook and eat.
 
The six—A. J. Liebling, Alice B. Toklas, M. F. K. Fisher, Julia Child, Alexis Lichine, and Richard Olney—came to Paris and food from different backgrounds. Liebling was a war correspondent, reporter, and humorist; Toklas was Gertrude Stein’s life partner who reinvented herself at age 75 as a cookbook author; Fisher was a storyteller; Child was a cookbook author and television food celebrity; Lichine was a French wine importer and merchant; and Olney was a food and wine writer.
 
Spring describes the lives of these six epicures living and working along the Left Bank after World War II and during the 1950s, elaborating on the way in which their work served to popularize French cuisine in America.… Read More

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