Cook Here and Now

Marco's Farmers Market Watch: October 20th

Buongiorno.
Halloween's rapidly approaching: I found these great extra-warty pumpkins (see above) and demonic-looking lemons (see below) while scouting the stands at the Alemany farmers' market,
as if nature wanted to get in on our ghoulish celebrations.
Also, I have to say: what a splendid fall day. This is my favorite season (go read my post about it).
Next week I'm in New York, so the next Market Watch will be at the end of the month.

Enjoy your celebrations!
Marco Flavio

What I found this week:

Winter vegetables are here: many kinds of bok choy are available on the stands.
I'm thrilled! They're truly versatile, with a wonderful herbal, cabbage-like (don't make faces!) robust flavor that lends itself wonderfully to all kinds of stir-fries and salads.
Or you can chop them finely and add them almost at the end in a lemon risotto, and pair with a grassy Sauvignon Blanc. Truly remarkable.
Recipes from Allrecipes and Epicurious.

Also in the cabbage family: Brussels sprouts. They're only available on their tree-like stems this time of year, when they're at their freshest. They may look like the pod of some alien species, but those little clusters of leaves sure are savory -- especially when pan-roasted until caramelized.
Recipes from Allrecipes and Epicurious.



The first artichokes of the season are starting to appear. Try before you buy.
Taste-test some recipes from Allrecipes or Epicurious , and don't forget to report your findings ...



Radicchio is finally here, in all its bitter and burgundy-red glory.
Recipes from Epicurious and Allrecipes.

Japanese eggplants are small enough to be cooked rapidly or with other vegetables, without having to be chopped up. They're about 8 inches long and 1 inch thick, and most importantly, never bitter.



Pomegranates are plentiful and finally sweet -- don't miss out on this antioxidant powerhouse fall treat.
Who could resist a handful of succulent arils (juice sacs)?
Recipes from Allrecipes and Epicurious.

Dragon fruit (pitaya) is available. This kiwi-flavored fruit of a cactus tree is a rare find on our stands, since it does bruise easily in transport. It's eaten chilled after a meal or pressed into juice or wine.
Give it a try! It looks spectacular when cut: a red rind framing a whitish-green pulp studded with  sesame-sized black seeds.

See you in two weeks -- a presto,
Marco Flavio

Marco's Farmers Market Watch: October 13th

Buongiorno.
If you're coming to our dinner today, you're in luck: Our chosen ingredients are looking great.
I'm particularly pleased with the Granny Smith apples this year -- they're so tangy and succulent.
Someone better be making us an apple pie or a tarte tatin, that's all I'm saying...

Enjoy,
Marco Flavio

What I found this week:

Juice-filled blackberries (see above) are still around. I had the pleasure of having a delicious jam made by fellow CH&N foodie and blog writer Colleen from Delights and Prejudices. I made a slightly under-salted rustic whole wheat ciabatta, slathered it with salted butter and some of her new blackberry jam. With my morning macchiato it was one of the best breakfasts I had in a while (and I bake all kind of treats for our let's-start-the-day-right meal). Jam on, Colleen -- thanks!

In-the-shell black-eyed peas for all you South Asian and Southern cooks.
Recipes from Allrecipes and Epicurious.



Sweet potatoes of many kinds. Quit hatin' on the carbs: These were voted the #1 best food for your health by the Center for Science in the Public Interest, because they're one of the most nutritious vegetables around.
In the States they're often erroneously called yams (which are never orange or sweet) and served with the turkey at Thanksgiving. Yam is an altogether different vegetable: what you're having with your feast is a sweet potato. They're in season now through December, so sneak them in your meals for a hit of vitamins A and C. They're delicious for making french fries, since the sugars caramelize wonderfully when deep-fried.
Recipes from Epicurious and Allrecipes.



Yes, they're still tasty in mid-October: cherry tomatoes.
Enjoy them while you can.



Persimmons are finally ripe.
Recipes from Allrecipes and Epicurious.



Grapefruits, limes and Valencia oranges are in from Bernard Family Ranch in Riverside.
Vincent lets his citrus ripen on the tree, as opposed to cold-storage. It's a technique that yields a much sweeter fruit with a superior flavor profile. The drawback is that because the fruits are exposed to the weather all year round, they look a bit battered and scarred, and therefore less visually appealing (a big no-no in supermarket marketing). Don't be fooled! Get yourself some and then tell me how you liked them.
Recipes from Epicurious and Allrecipes.

I particularly loved his Marsh White grapefruits, with a very sweet, slightly floral flavor and just a hint of the trademark grapefruit bitterness. Great in salads or as dessert.



Try his other grapefruit varieties and pick the one that best suits your palate -- these kind of tough choices in produce are reason enough to live in California.

Star Ruby grapefruits



Medium Star Ruby grapefruits... if you're not so hungry.



Just in time for Halloween, and perfect for baked goods: Pumpkins!
For the ones that did you didn't have time to gut ... recipes from Epicurious and Allrecipes.

Marco's Farmers Market Watch: October 6th

Buongiorno.
Here I am, a bit late as I spent way too much time on the computer this weekend editing my photos for the upcoming Marrakesh Encounter guide for Lonely Planet... they're due later this week.

The market is looking splendid, with abundant autumnal treats on the stands.

Enjoy,
Marco Flavio

What I found this week:

Calamansi citrus (see above). The most popular citrus fruit in the Philippines, and I can see why.
With a flavor profile between a tangerine, a Kaffir lime and a Meyer lemon, it begs to be used in sherberts, desserts and cocktails. Give this one a try.

Mushrooms of all denominations. Since they're cultivated, they're available all year round -- but I save them for fall, when the summer bonanza is waning. Try some new ones alongside classics like shitake, portobello and cremini.

Lion's mane mushroom (a.k.a. Monkey head in Mandarin) is great in soups, stock, and stir-fries. It imparts a savory flavor reminiscent of lobster, and has healing properties too. Do try it!

Organic Tree Oyster mushrooms make wonderful vegetable stir-fries with their subtle earthy flavor.
Recipes from Epicurious.

Mizuna (Japanese mustard green) from Miramonte farms. One of my favorite winter vegetables, with a remarkably strong and nuanced flavor. Stir fry it lightly, just so it wilts, and add some locally produced mozzarella for a perfect calzone. Recipes from Epicurious.

The walnut crop is in! Check out my post about them: I am the walnut.



Organic Sunburst walnuts are here. They have a much less bitter flavor profile and work very well in sweets and baked goods. Kids also like them better. Get them while they last, they're a rare find.

Hurrah: eggplants and peppers are plentiful, in all imaginable variations.
Eggplant from Allrecipes or Epicurious. 
Bell peppers recipes from Allrecipes and Epicurious.
Jalapeños recipes from Allrecipes or Epicurious.
Habañeros recipes from Allrecipes and Epicurious.
Thai chillis recipes from Allrecipes of Epicurious.

 

Let's cook and eat together: Sunday October 14th ALL SLOTS FULL

Buongiorno,
Thank you. All our slots are full.
If your name is not listed in the comments section of the previous post, please stay tuned -- we'd love to have you next time. If you wish to be on the waiting list, please leave your email address and name as a comment to this post. I'll contact you if anyone cancels. Last dinner we did have three or four, and other people stepped in.

Ciao e grazie mille,
Marco Flavio

Let's cook and eat together: Sunday October 14th

Buongiorno.
We're ready for our October fall dinner -- and the theme is savory!

We'll be featuring pork, including cured pork, bacon, and pancetta (local, organic and free-range whenever possible). You can get it from Niman Ranch, Whole Foods, the Prather Meat Company or Golden Gate Meat in the Ferry Building, for starters.

Vegetables will be shell beans (including lentils), leeks, and shitake mushrooms.
Fruit will be pears, Asian pears, and apples.

A presto,
Marco Flavio

The plan
35-40 of us will cook and eat together on September the 23rd, starting at around 2:30.

The dinner will be in San Francisco. Jeremy has kindly offered his company's very large, multiple-range kitchen for our gathering at the last event. There will be enough space for us to use the stoves and ovens in a couple of shifts.

We're expanding registration to 45 people, and I'm keeping at least 8 spots for newcomers to ensure everyone gets a chance to join us (we usually fill the spots in less than a day).
Every person coming (including any guest you bring) will have to sign up for a slot and either cook something or provide local wine and beer (if beverages slots are available, see below).

Since participation is limited, please let us know at least four days before the dinner if you're not going to be able to make it, so we can invite someone else to join us. Emailing me on shorter notice (or not at all) is unfair to everyone, especially the people who wanted to participate and couldn't because all the slots were taken.

We'll divide the meal plan this way:

15 participants will make main courses for 3-4 people each (including some vegetarian options)
5 participants will make appetizers for 8 people each   ALL SLOTS FULL
8 participants will make salads for 8 people each  
8 participants will make dessert for 8-10 people each  
8 participants will bring at least 2 bottles of good *locally produced* wine and some *locally-brewed* beer. Consider that most cooks spend $25-50 (and up!) just on their ingredients. If you're not cooking, you should be prepared to spend at least this much on beverages, out of respect for your chefs. 
2 participants will bring non-alcoholic beverages for 20 (sparkling water and juices, locally produced when possible)

Please let me know who is coming by name. Once we reach 45 people confirmed, I will close the event and start another post for the waiting list. If the slots are full for what you'd like to bring, please choose something else instead. (Don't worry: There will always be another event to showcase your skills.)

So post a comment on the blog (do NOT email me directly) under the call-for-participation post letting me know the following:
First and last name
Email address
What you'll be bringing (appetizer, main course, etc.) 
If you brought wine last time, you should now cook something (unless you cooked as part of a couple and made a large entree).

If too many people pick the same course, I'll have to assign a different course to the last entrant.
If the votes are tied for ingredients, I'll flip a coin.

This is going to be great! So sign up before the spaces are gone.

A presto,
Marco Flavio