Archive | Fall 2010


I’ve added autumn flavors to these traditional churros. Try your own flavorings, too. You can add a variety of extract flavorings to the batter, dip them in melted chocolate or drizzle with jam. Any way you make them they are a treat, so have fun and make sure you share!

The frying part is definitely NOT for the kids to do, but have them help roll them in the sugar coating. It is simple and fun to do.

Yield: About 1 dozen 4-inch churros


  • 1 cup water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cup unbleached flour
  • 1 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 11/2 cups vegetable oil


  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon, or to taste
  • 2 teaspoons pumpkin pie spice
  • 1/8 teaspoon nutmeg


Pastry bag fitted with a large star-shaped tip. Note: Disposable pastry bags are available at any craft or kitchen store and they are great tools to have around the kitchen. If you do not have a star tip, a round tip will work as well.

Paper towels for draining the cooked churros of … Read More

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Asparagus Fonduta

  • 20 to 25 spears asparagus
  • 3 T unsalted butter
  • 3/4 C whole milk (or half whole milk and half 1/2 and 1/2)
  • 3 large egg yolks, lightly beaten
  • 1 t flour (optional)
  • 8 ounces Fontina cheese, cut into 1/4-inch cubes

Bend the thick end of each asparagus spear until it snaps and discard the fibrous end piece. Steam the asparagus spears in a vegetable steamer until they are just tender and offer only a little resistance when pierced with the tines of a fork. Remove to a warm platter and keep warm.

Place the butter in the top of a double boiler. Make sure the water in the bottom does not touch the top pan. Bring the water in the double boiler to a boil over medium high heat. While the butter is melting, beat together the milk, eggs, optional flour, and add the cheese. Slowly whisk the egg and milk mixture into the pan with the butter, continuing to whisk until it has thickened and a sauce has formed, about 10 minutes.

To serve, drizzle the sauce over the asparagus.

Serves 4

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Braised Baby Artichokes

We make and use these braised chokes all spring and summer – on sandwiches, in salads and vegetable sautées, and, puréed, in pasta fillings. It sounds complex, but great results are really easy, once you get the hang of it. You can prepare and braise larger artichokes in the same way, but you’ll need to scoop the choke out of the center before or after cooking, as it will be too fibrous to eat.

Makes 12


12 baby artichokes

1 lemon

2 T extra virgin olive oil, more as needed

1 large shallot, sliced into 1/4-inch rings

4 cloves garlic, sliced into 1/8-inch coins

3 sprigs fresh thyme

1 bay leaf

2 C dry white wine

2 T salt

Water, as needed to cover

1 sheet parchment paper

To Prepare

Fill a bowl with 1quart cold water and the juice of the lemon. Working with one artichoke at a time, snap off the outer leaves in a concentric circle until you expose the yellow/green inner leaves (about 1 1/2 inches in diameter). Dip the artichoke in lemon water to prevent browning. Use a sharp paring knife to trim away the dark green outer skin from the bottom and stem … Read More

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Farmers’ Market & CSA Directory Fall 2010


Marin County

Corte Madera Certified Farmers’ Market

Year round, Wednesdays, 12PM–5PM, the plaza at Town Center shopping center, Corte Madera, 415.382.7846

Downtown San Rafael Certified Farmers’ Market Festival

April–September, Thursdays, 6PM–9PM, Fourth Street between B Street and Cijos Street, San Rafael, 415.457.2266

Fairfax Certified Farmers’ Market

May–September, Wednesdays, 4PM–8PM, Bolinas Park, Corner of Bolinas Road and Elsie Lane, Fairfax, 800.897.FARM

Marin City Farm Stand

May 15-September 15, Fridays, 3PM-7PM, Saturdays, 12PM-4PM, Corner of Drake Street and Donahue Street, Marin City,

Marin Civic Center Farmers’ Market

Year round, Thursdays and Sundays, 8AM–1PM, Veterans’ Memorial Auditorium and Civic Center parking lot, San Rafael, 800.897.FARM,

Mill Valley Certified Farmers’ Market

Year round, Fridays, 9AM–2PM, Alto Shopping Center, East Blithedale Avenue and Lomita,

Mill Valley, 415.382.7846

Novato Certified Farmers’ Market

May–September, Tuesdays, 4PM–8PM, Grant Avenue between Reichert Avenue and Machin

Avenue, Novato, 800.897.FARM

Ross Valley Certified Farmers’ Market

May-October, Thursdays, 3PM-7PM, Marin Art & Garden Center, Ross, 415.382.7846

Star Route Farms Farmstand

Year Round, Fridays, 2PM–6PM, 95 Olema-Bolinas Road, Bolinas, 415.868.1658

Tam Valley Certified Farmers’ Market

May-October, Tuesdays, 3PM-7PM, Tamalpais Community Center, Tennessee Valley Road at Marin Avenue, Mill Valley, 415.382.7846

Napa County

Calistoga Farmers’ Market

May–October. Saturdays, 8:30AM–Noon, 1546 … Read More

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Edible Advertisers’ Directory Fall 2010

Agricultural Supplies & Nurseries


Exclusive Distributor of Ecotech, LLC Organic-Based Fertilizers

OMRI Certified Products P.O. Box 281, Fairfax, CA, 415.785.7325,


An all organic garden supply company

and nursery

690 Redwood Hwy, Mill Valley, CA


Open 7 days a week, Mon-Fri 9AM-5:30PM,

Sunday 10AM-5PM



3995 Emerald Drive, Petaluma, CA


2780 Yulupa Ave., Santa Rosa, CA


Body Care Products


Using organic lavender from the Napa Valley

8576 St. Helena Hwy, Rutherford, CA


1351 Main St., St. Helena


Both stores-daily 10:30AM-5PM

Caterers, Chefs & Specialty Food Producers


2225 So. McDowell Blvd., Petaluma, CA



921 Gravenstein Hwy., South, Sebastopol, CA



St. Helena, CA



A gourmet food destination

Cove Shopping Center, 1 Blackfield Dr.,

Tiburon, CA


M-F 8AM-8PM, Sat 8AM-7PM,

Sun 9AM-4PM


St. Helena, CA

Available on line at




It’s all about the ingredients!

8576 St. Helena Hwy, Rutherford, CA


1351 Main St., … Read More

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The Little Dipper Seeds to Stars

stone’s soup corner

By Jennifer Carden

Feeding the birds is a nice thing to do, but feeding your kids can be even more fun!

Do you remember when you were in grade school and you made pinecone feeders for the birds? Picture this—the teacher gave out a paper plate with a bit of peanut butter that you spread onto a pinecone and then rolled the whole thing in birdseed. IF it made it home in one piece, you hung it up in a tree, and, if you were lucky, the birds came to enjoy it and you got to watch them feed at your very own creation.

For some, seeds are strictly “for the birds.” I have noted that this is particularly true for children. Getting kids excited about any food can be a real challenge, but texture seems to be a particularly important component in whether a child will embrace a new food. Kids can be picky about certain things like large pieces of tomato or onion in sauce, and nothing can be too gritty, too slimy, or too green—just to mention a few. Seeds definitely fall into this texture category: seeds in their bread, on bagels, in rice … Read More

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Two True Honey Holes

By Alex Salkever

“Oh, for a bee’s experience of clovers and of noon!”

—Emily Dickinson

I am standing in a field in Sebastopol, slightly stooped over, on a chilly, cloudy day. My hand is covered with bees. Bees land on my jacket. Bees buzz around my face. Bees land in my hair. My heart races a little bit. I’m used to a bee or two. They don’t scare me. Thrusting my hand in front of the primary egress of a bee hive is something entirely different. Doug Vincent stands next to me, also stooped, coaxing me through the experience—my first close encounter with large numbers of bees. “If you don’t hurt them or scare them, they won’t hurt you. See, there’s one on your hand. She has pollen stuck to her. She’s barely moving. She might be cold,” says Vincent, as part of a running monologue that sprays forth a vast amount of informative and useful commentary on the anatomy, proclivities, and tendencies of this most wonderful of insects.

Vincent and his wife, Katia, are the proprietors of BeeKind, a buzzy shop in Sebastopol that is one of two epicenters of the burgeoning bee culture in the three county EdibleRead More

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Winemaking in the Age of Aquarius… Biodynamics Comes into its Own

Part I. Sonoma and the North Coast

Christy Mcgill

Driving through the silvery fog that hugs the slopes and fertile floor of the Sonoma Valley in the cooler months of the year, one is reminded that this is the type of weather that separates the tourist from the winemaker. To those who think of northern California’s wine country as a destination for spa treatments, balloon rides, and the constant warmth of an ever-radiating sun, a day of damp, soupy fog might be a bit of a buzz-kill. But to the area’s vintners there’s no better way to start the day than waking to cool temperatures and a nice, thick mist clinging to the vines. That, and for those practicing biodynamic viticulture, the knowledge that cow intestines stuffed with dandelions lie buried in the soil of your vineyard…

The land that fans out around Sonoma’s Russian River possesses the kind of rare microclimatic qualities capable of turning out blockbuster pinot noir, that noble and finicky grape that is the stuff of the most lauded wines of Burgundy. What interested me as I drove from Marin towards the Russian River one cold, foggy afternoon was just how far some folks here were … Read More

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