Grill Crazy has come and gone - for all of July, we were grilling out
at the markets, and it was a great time! It's amazing how delicious
market fruits and veggies can be on the grill. When I go to a cookout
these days, I don't even bother bringing any meat - I already know
there'll be plenty. It's the more unusual grilled fare like
cauliflower, okra, or nectarines that catch people's eye, so I just
bring along a big bag of market produce. They're delicious enough with just olive oil, salt and pepper, but add a little marinade and they get even better! Our motto has been: if it won't fall through the grate, we can put it on the grill. Seems to work!
Well now that the grill is mostly retired for the season, we're back to doing demonstrations and showing you first-hand how simple preparations with fresh ingredients can make some of the tastiest food out there. Remember that the recipes we hand out are only meant as guides, as starting points from which you can go anywhere you like. I've been learning more and more that it's important to keep an open mind in the kitchen: every rule was made to be broken! I've had several folks recently make suggestions to me out at market that opened my eyes to new possibilities in recipes that I had never before considered. While I was serving a plum chutney last night, someone asked me if I had ever thought of tossing it in an ice cream maker to make a sweet and sour sorbet - no, I hadn't, but what a fantastic idea! I think that we all have a great deal to learn from each other in the kitchen. In a country like the United States, where food cultures from all over the world come to mingle, you never know where a nugget of culinary wisdom might pop up. I'm always keeping my ears and eyes peeled for new ideas that can influence my cooking. Variety, as they say, is the spice of life.
Thanks to all those who have come to visit us at the markets so far this summer, we're looking forward to a few more months of demonstrations and tastings. Keep your eyes on the website for our schedule, and if you have any questions feel free to get in touch. See you soon, and have fun cooking!
Spring was a blast here at Cookin’ the Market – we’ve had a
great time talking with everyone out at the markets, experienced foodies and
novice cooks alike. Now, going into July, we’re starting to see all those tasty
summer veggies in full force – sweet peppers, eggplant, heirloom tomatoes, and
so much more! This is truly the season of abundance. At a recent summer
solstice potluck, I found cause to sit back and consider the passing seasons,
the bountiful meal before me, and my own role in this community of food...
Spring is here, bringing with it a host of exciting early vegetables. Come join us at one of our upcoming events, and see how you might be able to use these spring-time products in a new way!
Posted: April 24, 2008
Changing Seasons: Winter in California Winter is a time when our natural systems tend to rest and cool off. This natural period of rest is vital to a healthy ecosystem. Less activity allows for decomposition to occur in our soils, revitalizing nutrient stores and strengthening soil structure. Rain saturates the ground and builds stores of water for the spring and summer. But even throughout the winter, California's small farms continue to thrive, bringing delicious products to your local farmers' markets. Posted: December 22, 2007
Celebrating Autumn's Abundance Fall is a time when we collect the fruits of summer’s labor in anticipation for the hibernation of winter. It is the most abundant time of the year. It is a time of transition. We not only feast upon the last of the summer crops, but we also see the arrival of fall and winter fruits and vegetables. Posted: September 23, 2007
