From the story: How to Grow a Farmer First-Generation Farmer Erin Eno Finds Community Through Growing Food on Mount Diablo Story and photos by Austin Price Lilikoi (aka passion fruit) is in season from July/August through November. Packaged purée can be used if you want to try this now, but tuck this recipe away for…

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Produce harvested at its peak is your sure bet for flavor and freshness. Story and Recipe by Barbara Kobsar Illustration by Charmaine Koehler-Lodge November Those little golden-orange citrus fruits showing up at the market this month are a pop-in-your-mouth treat, but if kumquats are new to you, don’t let the first bite throw you off.…

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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,…

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  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…

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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…

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‘It’s Pasta Friday, it’s Pasta Friday!’   By Allison Arevalo | Photos by Denise Woodward It’s also 7am But my boys don’t look at the clock. They jump on the bed, rousing me and Alejandro in the not-so-gentle way of three- and five-year-old boys. Friday is their favorite day of the week. They know tonight…

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  Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge May It’s caneberry season, and if you love those delicious blackberry hybrids—like Boysenberries, olallieberries, and Loganberries—you’ll want to head out to the farmers’ markets or Brentwood u-pick farms right now to get some.…

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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…

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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…

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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,…

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