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Category Archives: to market
tuscan porchetta trots into bay area
At the recent Winter Fancy Food Show, it was my pleasure to sample a number of delectable pork products, among them various hams and porchettas. One of my absolute favorites at this year’s show was Piacenti’s porchetta, imported by The Rogers Collection based … Continue reading
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slow food nation
I attended the Taste Pavilion at Slow Food Nation last Sunday evening. This was the first Slow Food sponsored celebration of American traditionally produced foods. The food was enjoyable, the lines were not. At $65 a pop, was it worth navigating the … Continue reading
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za’atar
On a recent bright Saturday morning at the Ferry Plaza farmers’ market, I was pleasantly surprised to find large bouquets of za’atar. Star Route Farms grows the herb and sells large bunches of it at the market. Za’atar is more … Continue reading
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introducing the pawpaw
I don’t mean your grandfather from Mississippi. The pawpaw is a large berry that is native to North America, and is the only tropical fruit in its family that isn’t “confined to the tropics. ” I picked it up at … Continue reading
tidbits
Claravale Dairy is now selling milk, cream, and colostrum at the Berkeley Farmers Market every Saturday. They plan to set up a stall at the San Francisco Ferry Building Farmers Market soon. I suggested they join the Sunday Temescal Farmers … Continue reading
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flapjacks…
Not the kind you eat with syrup. These flapjacks are a different kind of culinary pleasure. Read more at Well Fed on the Town.
Posted in desserts, elsewhere on the web, to market
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black garlic?
I love tasting free samples of new foods at markets. The try-before-you-buy philosophy is a great idea when applied to food. Sometimes an item looks rather bland, but turns out to be remarkably tasty. Other times a sauce that looks … Continue reading
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foodbloggers at the food bank
Ever go bobbing for apples in a huge plastic crate? How about filtering out bad oranges, revving up your pitching arm to toss them into a giant composting container? Last Saturday, thirty-odd foodbloggers got together at the San Francisco Food … Continue reading
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yuppie soda
Soda for yuppies? Yup. Read all about it on my latest post at the Cook’s Kitchen.
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mystery green: the answer
The mystery green is… Tatsoi! This versatile Chinese green tastes like a cross between spinach and bok choy. It’s delicious cooked in a stir-fry, or raw in its baby form. Baby tatsoi look like little green roses. They make a … Continue reading
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