This recipe is from Vedika’s Sanjai Mathur, who describes it as “a light recipe with a sweet effect, perfect for summer.” ½ pound zucchini, peeled and diced1 onion, chopped2 teaspoons ghee (clarified butter)½ teaspoon cumin seeds¼ teaspoon turmeric powderSalt to tasteFresh coriander leaves to garnish In a pan, heat ghee and add cumin seeds, swirl…

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An interview at TRAX Gallery BY CAROLYN MILLER In a case of perfect timing, Deborah Madison came to town at the height of berry and stone fruit season to discuss her latest cookbook, Seasonal Fruit Desserts: From Orchard, Farm, and Market (Broadway, 2010). The famed founding chef of Greens restaurant in San Francisco is the…

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Evolutionary then and now? BY SUZANNE SAUCY It’s midsummer and I’m tending a campfire under a clear, star-filled sky at an elevation of 7,500 feet. As I watch the red-orange embers and listen to the crackle of burning logs, I find myself pondering the meaning of fire to our early human ancestors. For them fire…

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Sending a Message to the Market: Quality and Sustainability Don’t Come Cheap. story and photos By Tim Kingston Scott Miller, the dark-haired, wiry, hyperkinetic executive chef at The Pasta Shop and Market Hall Foods, has a new mission, one that has blossomed far beyond providing local foodies with top-quality meat, vegetables, poultry, and fish. He…

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Real Mexican field corn flourishes near the Fremont BART By Patricia Hayse Haller At first glance, the most remarkable thing about the Ramirez farm in Fremont is that it is there at all. Just two blocks (less than a tenth of a mile) from the BART station in the central downtown district, the 14-acre farm…

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Rachel Saunders and her Blue Chair Fruit Company story and photos BY RITA HURAULT WITH DAVID GANS Rachel Saunders was cooking up a batch of strawberry-rose jam when my husband and I visited the Oakland kitchen of her Blue Chair Fruit Company last May. As we approached, the aroma of berries brightened the air, stirring…

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BY SUSAN UNGER Illustration by Helen Krayenhoff Each year in late October, I begin harvesting the pomegranates that are drooping from the tree in my back yard. It’s an arduous process that starts with yanking and cutting the fruits from their branches and then taking them into the kitchen to hack them into quarters. Next…

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How to Make the Most of a Plentiful HarvestBy Cheryl Angelina Koehler Last April as I was editing our summer issue’s article about the expanding community-supported agriculture (CSA) model, I took a small leap and signed up for a weekly veggie box. The result has been exactly as expected: Every seven days I find myself…

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Jessica Prentice, Maggie Gosselin, and Sarah Klein created the Local Foods Wheel to help us all enjoy the freshest, tastiest, and most ecologically sound food choices month by month. Here are Jessica’s seven best bets for the harvest season. You can learn more about the Local Foods Wheel and the group’s other ventures at localfoodswheel.com…

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BEANS By Barbara Kobsar This May, I decided I would test my gardening skills and plant a Three Sisters garden of corn, beans, and squash. The native peoples of North America revered these crops as the “sustainers of life,” and called them the Three Sisters not only for the human nourishment they provide, but also…

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