Market Scene: Late August in San Francisco

VIEW SLIDESHOW: Market Scene: Late August in San Francisco [ Photographs: Jennifer Maiser ] This has been a hard year to figure out seasonally in the Bay Area. It has been a cold season, which means that many crops are late and the farmers’ market crops are a bit topsy-turvy. Two weeks ago, I finally bought a good amount of tomatoes for the week. By this time in normal years, I would be five to six weeks into tomatoes, and starting to can for the year. But the tomatoes are so late this year—they’re finally starting to taste ripe this week—that I probably won’t even think about canning for a few more weeks. This creates an interesting conundrum in the market—as beautiful Kabocha squash (a fall/winter vegetable) are starting to make their way onto the scene when many of us feel that we haven’t had enough of our summer yet. As gorgeous as the Kabocha are, I will have to immerse myself in figs, tomatoes and eggplant for a few more weeks before I’m ready to start thinking about winter squash. It’s an awesome time to shop from the market…

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Tags: black-mission, Cold, jennifer-maiser, market, personal, summer, week, weeks

Water Woes, Reflections on Mothering, and Raw Brownies

So, this entire past week our city has had a ‘boil water advisory’.

Tags: bikes, city, cooling, cycles, driver, food, problem, recycling, summer, water, water boiling, water-it-takes

Culinary Ambassadors: Grocery Shopping in Wisconsin

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Not the markets in question. Just a random supermarket photo! [Photograph: Robyn Lee] From spring to fall, my meal plans don’t start with shopping. My husband and I pick up our CSA half-share Friday evening from the Basics Co-op in town. Then I sit down to go through my backlog of bookmarked recipes and search for new ones to use up the CSA stash. Saturday morning we hit the farmers’ market to fill in the gaps in the CSA: usually tomatoes, garlic, hot peppers, more onions (we always need more onions), cheeses, the best bacon in the world, and some other meats (local bison, lamb, beef). The rest of my produce, like things that are out of season or just unavailable at the farmers’ market, I try to get at the co-op. I tend to wait until the beginning of the week for co-op shopping since they have 10% off all…

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Tags: ambassadors, asian, basics-co-op, culinary, farmers, food, philosophy, reports-on-food, result, serious-eats-, summer, time, week, woodman

Kaffir Lime, Ginger, Star Anise Sorbet

From Recipes [Photograph: Max Falkowitz] Ethan and I are both suckers for East and Southeast Asian ingredients and like to look to groceries in Chinatown for inspiration. After some experimentation, we settled on this sorbet: a refreshing but full-bodied rejoinder to heavy, spiced meals or summer heat. Kaffir limes hail from Southeast Asia and are used in both sweet and savory dishes. Their leaves are full of intense aromatic oils, mustier than other limes. The robust leaves can also handle longer cooking, making them perfect to steep into a syrup. If you can’t find them, lime zest is a decent substitute, but they’re easy to find at well-stocked Thai or Cambodian markets. Frozen, they last indefinitely. The base liquid for this sorbet is coconut water. Coconut water is the natural juice of a young, green coconut—what you get when you crack one open. Coconut milk is made by soaking and pur

Tags: aromatic, chinese, concentration, Dishes, hunting, ingredients, natural, photograph, recipes, rejoinder, southeast-asian, substitute, summer, time

Cupcake Recipe: Vanilla Very Berry Cupcakes

Farmers markets are all over the place during the summer here in Chicago and what better way to use fresh berries than in cupcakes? These fresh berry cupcakes are a huge hit at summer gatherings! (For more photos of recipe see this set via juneann on flickr) .

Tags: adding-the-rest, berries, berry, blueberries, chicago, compote, flavors, flickr, frosting, markets, pint, result, summer, teaspoon

Sweet on Corn- Succotash and Perfectly Seared Scallops

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Tags: butter, corn, first courses, fish and shellfish, green-beans, leek, lima beans, olive oil, oregano, quick and easy, red bell pepper, summer

Sweet on Corn- Grilled Chicken with Raw Corn & Grilled Bread Salad

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Tags: arugula, brunch, lemon balm, lunch, parmesan-cheese, poultry, rustic bread, summer, thyme

The United States of Pizza: Delaware

From Slice I don’t want to ruffle the feathers of any of you Blue Hens out there, but I’m going to have to say that most people outside Delaware don’t know much about the place. This isn’t the usual NYC provincialism talking here. I’ve lived all over the country, and no matter where I’ve lived before — Massachusetts, Kansas, Oregon — First Staters have managed to stay off the radar of the country at large. Except for Joe Biden — maybe not the kind of attention you want …? No, the state seems to exercise its influence in more subtle ways: It didn’t fire the first shot in the American Revolution, but, as every schoolchild learns, it was the first state to ratify the Constitution. It’s home to a rather large chemical manufacturer whose products you likely use every day without thinking about. And, if you’re like most Americans, you probably grudgingly send a payment there each month. The pizza culture in Delaware seems to follow that MO, too. You never really hear that much about it outside the state, but when you do a little digging, you come up with some nuggets. What follows are the nuggets that Slice–Serious …

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Tags: blue, city, credit-card, family, feathers, food, governor, journal, kansas, pizza, recipes, result, street, summer

Cook the Book: Tomato Frittata

From Recipes [Photograph: Caroline Russock] When it comes to fruits and vegetables at the peak of their season, it’s generally a good idea to take a less-is-more approach. Specifically with tomatoes, a salt sprinkle and olive oil drizzle are oftentimes all you really need. This Tomato Frittata from Amy Goldman ’s The Heirloom Tomato is a stripped-down version of a classic frittata recipe that incorporates fresh tomatoes and suspends them in the egg mixture so they retain their sweet, raw flavor and texture. Even though the frittata is seasoned with nothing more than salt, pepper, and a bit of garlic and onions, the final slices are packed with flavor. Frittatas are a wonderful summer meal, particularly when left to cool to room temperature and served with some mayonnaise or garlicky aïoli. Add a simple mixed greens salad (even better with a few fresh tomatoes thrown in), a chilled glass of wine, and a slice or two of crusty baguette—it really doesn’t get much better, fresher, or simpler. As always with our Cook the Book feature, we have five (5) copies of The Heirloom Tomato to…

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Tags: eggs, firmly-together, goldman, greens, pepper, recipes, result, skillet, summer

Preview: ‘The Great Food Truck Race’ on Food Network

The contestants with host Tyler Florence. [ Photographs: Food Network ] As street food has become more and more popular across the U.S., it was only a matter of time before the Food Network caught wind and dedicated a show to it. This summer sees the premiere of the latest in a slew of food-competition shows sweeping cable: The Great Food Truck Race , hosted by Tyler Florence . The premise is this: Seven food trucks race across the country with overnight stops in cities along the way. In each city, the trucks have to restock their kitchens and battle it out to make the most money in 48 hours. The truck to rake in the least must hit the road. So is it any good? We previewed the first episode. The Trucks The trucks hail from across the U.S., and their style of cuisine is wide ranging. Austin Daily Press makes hot pressed sandwiches in Texas and caters to an after-hours crowd. Similarly rough-and-tumble is Grill ‘em All from Los Angeles, which serves up burgers and sides with a rock-and-roll theme. Bringing some serious banh mi, the Nom Nom Truck ( …

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