Spring 2008
Spring 2008
CONTENTS SPRING 2008 4 EDITOR’S MIXING BOWL By Cheryl Koehler 6 READERS’ CHOICE LOCAL HEROES AWARDS By Chad Arnold 9 EDIBLE EVENTS By Serena Bartlett 11 PLOUGHSHARES NURSERY By Derrick Schneider 13 A SIZZLIN’ SUMMER FOR KIDS IN THE KITCHEN By Matthew Green 14 TRY THIS AT HOME Roast your own coffee By Sarah Inez…
Read MoreCooking with Big Mind
or How I Survived Zen Cooking Boot Camp By Mary Tilson JUNE 15, 2007: It’s late in the afternoon and I have just driven 14 dusty, bumpy, pot-holed miles into a remote canyon in the Ventana Wilderness via Carmel Valley. I’m in the bosom of nature, by all accounts. Minus the backdrop of freeways,…
Read MorePea Shoots Salad with Hobb’s Speck Prosciutto, Ricotta Salata, Dates, and Tarragon Dressing
From Pass the Peas, Please Serves 4 1 shallot, minced 2 cloves garlic, minced ½ cup tarragon vinegar ¼ cup rice wine vinegar ¼ cup champagne vinegar 1 cup mayonnaise ½ cup buttermilk ½ cup crème fraîche 1 tablespoon chopped fresh tarragon Sugar, salt, white pepper to taste ¼ pound pea shoots 12…
Read MoreWhat’s in Season?
Pass the Peas, Please BY BARBARA KOBSAR It’s a riotous sea of green out there as peas flood the markets in spring. Farmers’ markets are prime spots to find the freshest peas—from the soft green tender pea shoots with blossoms attached, to plump, brilliant-green sugar snaps and their flat cousins, the snow…
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