by Ceci Ervin | Mar 14, 2023 | Recipes
TOMATO TARTINE Ingredients 1 loaf Sage Bakehouse Kalamate Olive bread, sliced 2 Tablespoons Extra Virgin Olive Oil 1 Local Heirloom Tomato, sliced 2 oz. Mozzarella Curd Coarse Sea Salt and Coarse Black Pepper PREPARATION Put the slice of bread under the broiler and...
by Ceci Ervin | Mar 2, 2023 | Recipes
Ribollita, also known as bean, vegetable, and bread stew Many varieties of dried beans are available at our farmers’ market throughout the year. I keep a supply in my pantry, supplemented by beans I purchase from Rancho Gordo, a Santa Rosa business that’s a great...
by Ceci Ervin | Feb 20, 2023 | Recipes
Spinach, fermented beets, and feta salad Spinach is increasingly abundant at the market these days from a number of farmers. This past Saturday I bought a bag from Malandro Farm and also bought feta from Camino de Paz for one of my favorite salads — fresh...
by Ceci Ervin | Jan 23, 2023 | Recipes
Lemon-Garlic Kale Salad Winter is a time of glorious greens at the market. This recipe by Julia Moskin in The New York Times is a really satisfying way to enjoy kale, especially Lacinato, or dinosaur, kale, my favorite. It would also be a good way to make a spinach...
by Ceci Ervin | Jan 17, 2023 | Recipes
Ceviche from Palomas Best made in late August or Early September with produce from the market. The Recipe Ingredients 6 oz sushi grade white fish such as striped bass or snapper. (Poached shrimp or fresh Scallops could also be used) 2 cups ripe market tomatoes...
by Ceci Ervin | Jan 5, 2023 | Recipes
Ginger and Turmeric Noodle Soup When David Rubin of Farm Stand Thank and Trust appears at the market with his beautiful ginger and turmeric, my heart leaps with joy, and I buy enough to freeze to tide me over, at least somewhat, when ginger and turmeric aren’t in...
