TOMATO TARTINE

TOMATO TARTINE

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...
Spinach, fermented beets, and feta salad

Spinach, fermented beets, and feta salad

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...
Lemon-Garlic Kale Salad

Lemon-Garlic Kale Salad

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...
Ceviche from Palomas

Ceviche from Palomas

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...
Ginger and Turmeric Noodle Soup

Ginger and Turmeric Noodle Soup

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...
English Spanish
DONATE