Farmers Market Report 7-23

The artichokes at this weekend's farmers market are HUGE. I bought one that is big enough to make a nice appetizer for a few friends who are coming by this evening before we all head out to dinner. I am planning to steam it and provide a few dipping sauces as well as the usual melted butter and dilled mayonnaise.

The California Artichoke Advisory Board (I did NOT make this up) has great recipes for dipping and serving your artichokes. I have added their link to this page, click on "Recipes & Such" and then click on the "Recipes" tab...it is an eye opening experience - Artichoke Benedict, Couscous Stuffed Artichokes, French Fried Artichoke Hearts...you know if I hurry I can probably make it back to the market for more artichokes...

...okay I am back, with a plan for tonight...along with the artichoke I am going to serve Kenwood Chardonnay and PARMESAN GARLIC TOAST which is delicious and incredibly easy to make.

Thinly slice a long narrow baquette (app. 18"), place slices on tin foil on a cookie sheet. In a small bowl mix 1/3 C olive oil and one tablespoon of pre-mixed garlic salt. With a basting brush, spread the oil mixture over the top of the bread slices, allow to sit at room temp for at least half an hour (you can loosely cover it with plastic wrap if you like). Heat the oven to 350 degrees, sprinkle the top of the bread with parmesan cheese and parsley, bake for 10-12 minutes, until the bread just starts to brown.

Happy Cooking!

Sometimes Lazy is More Efficient

The kitchen in my cottage is twice as big as the kitchen in my mountain cabin but still leaves a bit to be desired in terms of space. The stove and the refrigerator are on the wall across from the counters and sink so I had to come up with a way to have my cooking utensils and supplies close at hand.

I bought the lazy susan that you see on top of the fridge for about $20 at Costco, it holds my spice rack, basket of oils and seasonings, two buckets of spatulas and spoons, bowl of napkins and a few other odds and ends. I can turn it easily to get the items I need while at the stove. I don't have to use valueable counter space to house any of these cooking essentials and they are in easier reach than if I had them across the kitchen.

In my previous kitchen the lazy susan was also on the top of the fridge but in that case held all of my baking and cooking staples. Being able to turn it made it possible to reach everytthing convienently.

Having a tiny kitchen just means organization is even more important, it doesn't really limit what you can make. What organizational ideas have you incorporated in YOUR cramped kitchen?

Chase’s Farmers Market Cobbler

Mid-July Version – Peaches & Blueberries

This recipe is one of our family favorites!
You can easily adapt it to the fruits you find at your farmers market on a given week and change the spices accordingly…the options are limited only by your imagination. The small baking pan fits in any oven and can go straight to the table.

1 cup flour
1 cup sugar
1 tablespoon baking powder
A pinch of salt
1 teaspoon spices: allspice
2/3 cup milk
½ teaspoon vanilla
3 cups total fruit: peaches & blueberries

1 stick of butter

Preheat oven to 375 degrees. While the oven is heating, cut a stick of butter into four pieces and place in an 8 x 8 glass baking pan, put the pan in the oven to melt the butter.

While the butter is melting, mix the dry ingredients in a medium sized mixing bowl. Stir in milk and then the vanilla.

Once the butter is JUST melted in the pan remove from the oven and pour the batter directly in on top of it. Spread the batter out gently, not touching the bottom of the pan with the spoon.

Sprinkle the fruit evenly over the top of the batter. Bake for one hour, until the cobbler is golden brown and coming away slightly from the edge of the pan. Cool for 15 minutes before serving.

Serves six.

I don’t recommend using a metal or ceramic pan but if you do, lower the temperature to 350 and cook it a little longer, otherwise the center tends to be mush and the edges chewy.

For other variations – mixed berries + cloves, apples + cinnamon, plums + 1 TBS crystallized ginger chopped.

Farmers Market Report 7-18

As I was walking through the Santa Monica Farmers Market yesterday chatting with my neighbor, Debbie I realized that I have been to a lot of different farmers markets. We talked about markets in Los Angeles, Portland, Virginia, Switzerland, Turkey, Greece, Portugal, South Africa and all the great things you discover at these markets.

You may arrive at the market with a list - salad makings, flowers to fill your vases, freshly baked bread and eggs - but you nearly always discover something unexpected and perfect. Yesterday it was a huge, purply heirloom tomato - I almost bought it even though I had no use for it.

Debbie bought fennel for salmon that she was making...my brother called from Washington state, I told him what she was buying and soon from 800 miles away he was improving on her meal.

The Farmers Market is full of magic and promise.