Condiments

Jalapeño Pineapple Kraut

From Fun with Fermentation by the Monclair 4H   Makes approximately 6 pints 2 heads cabbage, coarsely chopped 2 tablespoons salt 1 pineapple, cut into chunks 2 large jalapeños, thinly sliced (use to taste) 1 teaspoon chipotle powder 1 teaspoon cumin seeds 1 tablespoon Mexican oregano (optional) 1 teaspoon smoked paprika (optional) 1 bunch scallions,…

Read More

Anna’s Kale-Arugula and Toasted Cashew Pesto

  Chef Anna Buss started her food journey on an educational farm in Israel, where she learned how to grow and cook with seasonal ingredients. On moving to the Bay Area, she worked as a farmers’ market chef for the Pacific Coast Farmers’ Market Association and also for Frog Hollow Farm. A longtime member of…

Read More

Toasted Walnut and Beet Dip

By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge ½ pound beets, roasted and peeled (see What”s in Season?) 1 cup walnut pieces or halves 1 cup grated Parmesan cheese 2 tablespoons apple cider vinegar 1 teaspoon minced garlic 1/3 cup extra-virgin olive oil Salt and pepper to taste Spread walnut pieces on a baking sheet…

Read More

Barbara’s Fresh Fig Salsa

Recipe by Barbara Kobsar Grilled chicken, pork, tofu, tempeh, and fish gain a little gusto when topped with this snappy fig salsa. Makes 3 cups 2 cups diced fresh figs (about 1 pound or 10–12 figs) 2 Roma tomatoes, seeded and chopped ¼ cup diced red onion 1 jalapeño or serrano pepper, ribs and seeds…

Read More

Three Stone Fruit Honey Butter

This recipe is a great example of a product that brings together many values we have around food at Three Stone Hearth. We source all ingredients seasonally from small, ethical farms and producers. Raw honey, the only added sweetener, is a food considered medicine in India’s Ayurvedic tradition. The generous amount of butter in the…

Read More

A Sassy Basque Chimichurri

In this recipe by Asha Loupy, the fruity and mild Basque pepper piment d’Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make a versatile marinade, sauce, or dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches,…

Read More

Forager’s Notebook

Nasturtium More than just a sprawling garden staple Story, recipes, and photos by Kristen Rasmussen de Vasquez Nasturtium (Tropaeolum majus) grows everywhere—everywhere—in the Bay Area, as well as in many other parts of the world. Thriving almost year-round, it dies off only in very cold or very hot and dry conditions. Sprawling and iconic, nasturtium…

Read More

Nasturtium Chimichurri

Story, recipes, and photos by Kristen Rasmussen de Vasquez Use as a sauce over roasted vegetables, grilled meat, soups, or bruschetta. To make a pesto-like sauce, omit vinegar and incorporate pine nuts or other nuts and/or cheese. 1 cup chopped nasturtium leaves and stems (Increase the stem-to-leaf ratio if you prefer a more pungent sauce.)…

Read More

California Capers

Story, recipes, and photos by Kristen Rasmussen de Vasquez If you find the “capers” too pungent, submerge them in a brine of 1 part salt to 8 parts water for a few days to mellow out the flavor. Makes 2 half pints 11/3 cups young nasturtium seedpods 2 bay leaves About 11/3 cups distilled white…

Read More

Pesto

From the story The Happy Forever Community Garden Bears Fruit by Simona Carini Author’s version inspired by the recipe from the Pesto Championship, adapted to include some local ingredients and units of measure, as well as the use of a food processor. Note: the translation of weight to volume for the two cheeses is approximate,…

Read More