Waiel Majid, chef of the now-closed Berkeley restaurant Zatar, grew up near the Tigris and Euphrates rivers in Iraq, where he recalls that plants would self-sow in the riverbed in the summertime when the water level would drop and the sandy, fertile bank would widen. Suddenly eggplant, squash, and tomato plants would emerge…

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From: Kristina’s Holiday Bookshelf 2020 Good Books by Local Authors for Reading and Giving By Kristina Sepetys EVERYTHING IS UNDER CONTROL: A Memoir with Recipes by Phyllis Grant Farrar, Straus and Giroux, 2020 The Berkeley-based author of the popular blog-turned-Instagram account Dash and Bella, Food52 contributor Phyllis Grant describes her childhood in Berkeley, making her…

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  Way back in 2006, Chef Romney Steele of The Cook and Her Farmer in Oakland offered a version of this simple recipe to the Rockridge Market Hall newsletter, and they have been a hit ever since during pepper season. There’s something about the intense grassy aroma of the roasting peppers that makes uscrave the…

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From: THE MAKING OF A CALIFORNIA OLIVE OIL CULTURE This recipe from our Winter 2012 story on how chefs use local extra-virgin olive oil came courtesy of Danville’s now-closed Amber Bistro. They served this vinaigrette over baby lettuces, sliced almonds, Bellwether Farms fromage blanc, and fresh strawberries.  1 egg yolk 4 teaspoons mustard 2 cups extra virgin olive…

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    A quick and easy pesto to serve over pasta or on bread. Yields approximately 2 1/2 cups. 2 cups fava bean greens, washed and spun dry. 2 tablespoons green garlic minced, 1/2 cup toasted pine nuts 3/4 cup grated Parmesan cheese Kosher salt to taste Juice of 1 Meyer lemon Extra virgin olive…

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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. 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. Aficionados eat the…

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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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