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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cherrysalad2-720825.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cherrysalad2-719449.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I pulled up at Ocean Beach for my daily run and, what ho? There's a cherry stand at the beach! Driving Oregon plates, the California seller welcomed me into her \"office\" and offered me samples of her shiny, dark red wares from Washington. I begged her to be there in an hour at which time I would definitely be a happy customer.\u003c/p>\n\u003cp>While the California cherry \u003cb>\u003ca href=\"http://www.calcherry.com/ccab/consumer.cfm?cherryinfo=1\">season burns hot\u003c/a>\u003c/b> and will end fairly soon for us, the cooler climes of \u003cb>\u003ca href=\"http://www.heartofwashington.com/consumer/cherries.html\">the Pacific Northwest\u003c/a>\u003c/b> mean a longer, sweeter cherrilicious season. Spending my youthful summers in \u003cb>\u003ca href=\"http://www.cherryfestival.org/\">Traverse City\u003c/a>\u003c/b>, I was spoiled by turnovers, pies, and ice creams as only tart Michigan cherries can produce. However, I can't easily get those cherries any more and I have come to love the cherry bounty found on the West Coast.\u003c/p>\n\u003cp>Normally, the only prep I bestow on this provocative fruit is a simple bath and quick rubdown before consuming the naked fruit. This year, I was moved to help along the summer produce by punching up their flavors.\u003c/p>\n\u003cp>\u003cb>Cherry Poppin' Salad\u003c/b>\u003cbr>\u003cb>Serves 1\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1/2 cup cherries, pitted and quartered\u003cbr>1 tablespoon crumbled blue cheese\u003cbr>1 cup salad greens\u003cbr>1 tablespoon toasted hazelnuts\u003cbr>Lemon juice from one lemon\u003cbr>2 tablespoons olive oil\u003cbr>Salt\u003cbr>Pepper\u003cbr>2 teaspoons lemon zest\u003c/p>\n\u003cp>1. Combine the cherries, cheese, salad greens, and hazelnuts together. Toss lightly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Whisk the lemon juice, olive oil, salt, and pepper together. Drizzle the vinaigrette over the salad and toss lightly. Sprinkle the lemon zest over the top of the salad and serve.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cherrysalad2-720825.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cherrysalad2-719449.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I pulled up at Ocean Beach for my daily run and, what ho? There's a cherry stand at the beach! Driving Oregon plates, the California seller welcomed me into her \"office\" and offered me samples of her shiny, dark red wares from Washington. I begged her to be there in an hour at which time I would definitely be a happy customer.\u003c/p>\n\u003cp>While the California cherry \u003cb>\u003ca href=\"http://www.calcherry.com/ccab/consumer.cfm?cherryinfo=1\">season burns hot\u003c/a>\u003c/b> and will end fairly soon for us, the cooler climes of \u003cb>\u003ca href=\"http://www.heartofwashington.com/consumer/cherries.html\">the Pacific Northwest\u003c/a>\u003c/b> mean a longer, sweeter cherrilicious season. Spending my youthful summers in \u003cb>\u003ca href=\"http://www.cherryfestival.org/\">Traverse City\u003c/a>\u003c/b>, I was spoiled by turnovers, pies, and ice creams as only tart Michigan cherries can produce. However, I can't easily get those cherries any more and I have come to love the cherry bounty found on the West Coast.\u003c/p>\n\u003cp>Normally, the only prep I bestow on this provocative fruit is a simple bath and quick rubdown before consuming the naked fruit. This year, I was moved to help along the summer produce by punching up their flavors.\u003c/p>\n\u003cp>\u003cb>Cherry Poppin' Salad\u003c/b>\u003cbr>\u003cb>Serves 1\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1/2 cup cherries, pitted and quartered\u003cbr>1 tablespoon crumbled blue cheese\u003cbr>1 cup salad greens\u003cbr>1 tablespoon toasted hazelnuts\u003cbr>Lemon juice from one lemon\u003cbr>2 tablespoons olive oil\u003cbr>Salt\u003cbr>Pepper\u003cbr>2 teaspoons lemon zest\u003c/p>\n\u003cp>1. Combine the cherries, cheese, salad greens, and hazelnuts together. Toss lightly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>2. Whisk the lemon juice, olive oil, salt, and pepper together. Drizzle the vinaigrette over the salad and toss lightly. Sprinkle the lemon zest over the top of the salad and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDNewCaliforniaCook.png\">\u003cbr>Roast chicken is the Holy Grail of cooking. Cooks everywhere are on the eternal quest for that crispy on the outside, juicy on the inside, perfect bird. There are those who swear by Judy Rodgers' \u003cb>\u003ca href=\"http://www.usrg.com/recipe/zuni.asp\">Zuni Roast Chicken with Bread Salad\u003c/a>\u003c/b>, others prefer \u003cb>\u003ca href=\"http://www.epicurious.com/features/chefs/keller/recipes/231348\">Thomas Kellers' \"Mon Poulet Rôti\"\u003c/a>\u003c/b> or Mark Bittman's method. While I do have a favorite roast chicken recipe, I am always curious to see how others get the job done. So it was the Crispy Roast Chicken recipe in \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811849015/kqedorg-20\">The New California Cook\u003c/a>\u003c/b> (Chronicle Books, 392 pages, $22.95) that convinced me to give the book a try. \u003c/p>\n\u003cp>I will admit, upon first glance, this book did not thrill me. Sidebars on appreciating avocados? How to use balsamic vinegar? Risotto tips? Is this 2006 or 1986? Despite claims that this version has been revamped, many of the recipes seem just a bit tired. Broiled Orange Roughy with Salsa Glaze, Rack of Lamb with Mint Crust, Two Mushroom Barley Risotto and Tricolor Vegetable Saute sound frighteningly like what was served at my college cafeteria. So, enough about the book, how was the chicken I hear you asking. First let's check out the recipe:\u003c/p>\n\u003cp>\u003cb>Crispy Roast Chicken\u003c/b>\u003cbr>serves 4\u003c/p>\n\u003cp>Marinade\u003cbr>2 tablespoons whole-grain Dijon mustard\u003cbr>1/4 cup balsamic vinegar\u003cbr>2 tablespoons soy sauce\u003cbr>3 garlic cloves, minced\u003cbr>1/4 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>One 3-1/2 to 4-1/2 pound fryer, rinsed and patted dry\u003cbr>1 onion, sliced\u003cbr>2 carrots, peeled and thinly sliced\u003cbr>2 cups Chicken Stock\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. To make the marinade, whisk together the ingredients in a small mixing bowl. Taste for seasoning. \u003ci>Um what is the marinade supposed to taste like?\u003c/i>\u003c/p>\n\u003cp>2. Place the chicken in a large, nonaluminum mixing bowl. \u003ci> Why?\u003c/i> Starting around the main body cavity, carefully slip your hand under the skin, being sure not to tear it. (you may need to use gloves if you have long fingernails.) Pat the marinade under the skin and all over the bird on both sides on top of the skin. \u003ci>Huh? I know what this means but it's poorly written.\u003c/i> Cover the chicken and marinate for at least a few minutes and up to 8 hours in the refrigerator. \u003ci>Really? A few minutes? When is that ever enough time to marinate a chicken? Shrimp maybe but not chicken.\u003c/i>\u003c/p>\n\u003cp>3. Preheat the oven to 425 degree. Place the chicken, breast side up, on a rack in a roasting pan or on a vertical roaster. \u003ci>I have a vertical roaster, but assuming most people don't, I used my roasting rack.\u003c/i> Sprinkle the onions an carrots in the bottom of the pan and add one cup of stock. \u003ci>Excuse me, but shouldn't the vegetables go in first? Otherwise they sit on top of the rack, not the bottom of the pan.\u003c/i> Roast the chicken for about 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife. \u003ci> I hate this kind of instruction. I want the chicken to be juicy, why pierce it with a knife when I could just use a thermometer?\u003c/i> Halfway through the cooking, add the remaining 1 cup of chicken stock to keep the bottom of the pan from scorching. \u003ci>Well that information ought to have come before you are taking the bird out of the oven!\u003c/i> Let the chicken rest for 10 minutes before carving. Carve the chicken and arrange on a serving platter. Scrape up the juices and vegetables and pour them over the chicken pieces \u003ci>And ruin the crispy skin? Noooo!\u003c/i> Serve immediately. \u003c/p>\n\u003cp>I followed the instructions as closely as possible. First off, I marinated the bird for about an hour. I can't speak for the chicken, but let me say my hands smelled lovely from the marinade. Surprisingly sweet and delicious. I'm almost positive it had nothing to do with my hand soap. As for the chicken, after about 20 minute the wing tips started getting so dark I covered them in foil to prevent them from burning. Because there are eight grams of sugar in the marinade (from the balsamic vinegar) roasting at 425 degrees is asking for trouble. At 30 minutes the skin was already very brown so I repeated my foil treatment. \u003c/p>\n\u003cp>I checked the temperature with a thermometer at 45 minutes and it was 143 degrees. Not done. At one hour the temperature was 168 degrees. Still not done. My bird was 3-3/4 pounds, I can only imagine how long a 4-1/2 pound bird would take. After an hour and thirteen minutes the bird was done (180 degrees).The vegetables the author so eagerly wants you to enjoy were both soggy and shriveled. The juice in the pan so sweet from carrots I threw it away.\u003c/p>\n\u003cp>I think I can usually tell when a recipe is good and when it's a stinker just by reading it, but every so often I follow the instructions to see how it turns out anyway. The verdict?\u003c/p>\n\u003cp>\u003cb>Instructions\u003c/b>: Confusing\u003c/p>\n\u003cp>\u003cb>Cooking time\u003c/b>: Longer than indicated\u003c/p>\n\u003cp>\u003cb>Appearance\u003c/b>: Poor. The chicken was too dark on top, too pale on the bottom. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Taste\u003c/b>: Ok. It wasn't the slightest bit crispy nor was it juicy. It was flavorful and moist. But not the best roast chicken I've ever cooked. Not by a long shot. I think I'll stick with Nigella's version, thank you very much.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDNewCaliforniaCook.png\">\u003cbr>Roast chicken is the Holy Grail of cooking. Cooks everywhere are on the eternal quest for that crispy on the outside, juicy on the inside, perfect bird. There are those who swear by Judy Rodgers' \u003cb>\u003ca href=\"http://www.usrg.com/recipe/zuni.asp\">Zuni Roast Chicken with Bread Salad\u003c/a>\u003c/b>, others prefer \u003cb>\u003ca href=\"http://www.epicurious.com/features/chefs/keller/recipes/231348\">Thomas Kellers' \"Mon Poulet Rôti\"\u003c/a>\u003c/b> or Mark Bittman's method. While I do have a favorite roast chicken recipe, I am always curious to see how others get the job done. So it was the Crispy Roast Chicken recipe in \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811849015/kqedorg-20\">The New California Cook\u003c/a>\u003c/b> (Chronicle Books, 392 pages, $22.95) that convinced me to give the book a try. \u003c/p>\n\u003cp>I will admit, upon first glance, this book did not thrill me. Sidebars on appreciating avocados? How to use balsamic vinegar? Risotto tips? Is this 2006 or 1986? Despite claims that this version has been revamped, many of the recipes seem just a bit tired. Broiled Orange Roughy with Salsa Glaze, Rack of Lamb with Mint Crust, Two Mushroom Barley Risotto and Tricolor Vegetable Saute sound frighteningly like what was served at my college cafeteria. So, enough about the book, how was the chicken I hear you asking. First let's check out the recipe:\u003c/p>\n\u003cp>\u003cb>Crispy Roast Chicken\u003c/b>\u003cbr>serves 4\u003c/p>\n\u003cp>Marinade\u003cbr>2 tablespoons whole-grain Dijon mustard\u003cbr>1/4 cup balsamic vinegar\u003cbr>2 tablespoons soy sauce\u003cbr>3 garlic cloves, minced\u003cbr>1/4 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>One 3-1/2 to 4-1/2 pound fryer, rinsed and patted dry\u003cbr>1 onion, sliced\u003cbr>2 carrots, peeled and thinly sliced\u003cbr>2 cups Chicken Stock\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. To make the marinade, whisk together the ingredients in a small mixing bowl. Taste for seasoning. \u003ci>Um what is the marinade supposed to taste like?\u003c/i>\u003c/p>\n\u003cp>2. Place the chicken in a large, nonaluminum mixing bowl. \u003ci> Why?\u003c/i> Starting around the main body cavity, carefully slip your hand under the skin, being sure not to tear it. (you may need to use gloves if you have long fingernails.) Pat the marinade under the skin and all over the bird on both sides on top of the skin. \u003ci>Huh? I know what this means but it's poorly written.\u003c/i> Cover the chicken and marinate for at least a few minutes and up to 8 hours in the refrigerator. \u003ci>Really? A few minutes? When is that ever enough time to marinate a chicken? Shrimp maybe but not chicken.\u003c/i>\u003c/p>\n\u003cp>3. Preheat the oven to 425 degree. Place the chicken, breast side up, on a rack in a roasting pan or on a vertical roaster. \u003ci>I have a vertical roaster, but assuming most people don't, I used my roasting rack.\u003c/i> Sprinkle the onions an carrots in the bottom of the pan and add one cup of stock. \u003ci>Excuse me, but shouldn't the vegetables go in first? Otherwise they sit on top of the rack, not the bottom of the pan.\u003c/i> Roast the chicken for about 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife. \u003ci> I hate this kind of instruction. I want the chicken to be juicy, why pierce it with a knife when I could just use a thermometer?\u003c/i> Halfway through the cooking, add the remaining 1 cup of chicken stock to keep the bottom of the pan from scorching. \u003ci>Well that information ought to have come before you are taking the bird out of the oven!\u003c/i> Let the chicken rest for 10 minutes before carving. Carve the chicken and arrange on a serving platter. Scrape up the juices and vegetables and pour them over the chicken pieces \u003ci>And ruin the crispy skin? Noooo!\u003c/i> Serve immediately. \u003c/p>\n\u003cp>I followed the instructions as closely as possible. First off, I marinated the bird for about an hour. I can't speak for the chicken, but let me say my hands smelled lovely from the marinade. Surprisingly sweet and delicious. I'm almost positive it had nothing to do with my hand soap. As for the chicken, after about 20 minute the wing tips started getting so dark I covered them in foil to prevent them from burning. Because there are eight grams of sugar in the marinade (from the balsamic vinegar) roasting at 425 degrees is asking for trouble. At 30 minutes the skin was already very brown so I repeated my foil treatment. \u003c/p>\n\u003cp>I checked the temperature with a thermometer at 45 minutes and it was 143 degrees. Not done. At one hour the temperature was 168 degrees. Still not done. My bird was 3-3/4 pounds, I can only imagine how long a 4-1/2 pound bird would take. After an hour and thirteen minutes the bird was done (180 degrees).The vegetables the author so eagerly wants you to enjoy were both soggy and shriveled. The juice in the pan so sweet from carrots I threw it away.\u003c/p>\n\u003cp>I think I can usually tell when a recipe is good and when it's a stinker just by reading it, but every so often I follow the instructions to see how it turns out anyway. The verdict?\u003c/p>\n\u003cp>\u003cb>Instructions\u003c/b>: Confusing\u003c/p>\n\u003cp>\u003cb>Cooking time\u003c/b>: Longer than indicated\u003c/p>\n\u003cp>\u003cb>Appearance\u003c/b>: Poor. The chicken was too dark on top, too pale on the bottom. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Taste\u003c/b>: Ok. It wasn't the slightest bit crispy nor was it juicy. It was flavorful and moist. But not the best roast chicken I've ever cooked. Not by a long shot. I think I'll stick with Nigella's version, thank you very much.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hatch's Fish & Produce, Wellfleet Masachusettes",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5209-760203.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5209-755046.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When my friend Elena found out I was coming to Wellfleet she got very excited and said, \"You have to go to Hatch's Seafood and get the smoked Bluefish!\" \"How will I find it?\" I asked. \"Oh, everyone knows Hatch's,\" she replied, waving her hand dismissively.\u003c/p>\n\u003cp>Just tell anyone you love food and they will help you design your vacation around it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5208-785671.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5208-784018.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I let my host know, and on my first day here we bought dinner makings from this well known establishment. Located, easily, off Main Street in the Town Hall parking lot, Hatch's is both fish market and produce stand. An all-in-one for summer eating. A family affair, the fish store is owned by Rob McClellan, and the produce side, Lauren, brother and sister.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many businesses and residents in Wellfleet, like most of Cape Cod, are seasonal. The idea is that a business owners work seven days a week, morning 'til night, for a few months, and then do whatever they want for the rest of the year. Or go on vacation when the rest of the coast is drudgingly going back to work and school.\u003c/p>\n\u003cp>It's beautiful here. Lush and moist with breezes from both coasts. Once a peninsula, Cape Cod has a man-made canal on the mainland side, turning it into an island. Although the islands people associate with The Cape are Nantucket and Martha's Vineyard. Over the weekend we sat on the beach and yesterday we sunned and swam in the bay. People exchange information about tide times and even the children know that when the moon is full the waves are big, making the beach more fun.\u003c/p>\n\u003cp>And if saltwater swimming is too daunting, Wellfleet hosts a number of hidden and frequented ponds. Long Pond has a little beach and a raft and people tend to swim to the other side for exercise. Like summer camp, summering on The Cape is defined by the weeks. August, at the last month of the season, is the most sought after. When I was a cook in New York City, the entire month of August looked like Christmas day. East coast cities heat up to unbearable temperatures and humidity percentages climb as high as 100% with no rain. Thunderstorms arrive with little warning but the air barely clears, until fall.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5224-722260.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5224-720767.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hatch's makes a point, in both the fish and produce businesses, in marking the local and the non-local foodstuffs. Fishing and shellfish boats and traps are a common sight and the famous Wellfleet oyster makes a marked appearance on every menu, high or low end. Bluefish, both buttery and meaty, flaky and satisfying, is a local delicacy and one which brought me right back to my grandfather's table when it arrived in my mouth. The lobster roll is ubiquitous and every local eatery has a slightly different take on its simple preparation. But the locals know better than to trust last year's find, each year they are sampled anew.\u003c/p>\n\u003cp>For meals at home I have bought flounder, a conspicuously flat fish, and prepared it simply, layered with large slices of red tomatoes, a generous splash of olive oil, salt and pepper and put in a hot over until just cooked. So light, my friend's sister remarked, \"I'm still hungry, it was like eating nothing.\" We have had corn on the cob almost every night, shucked down to almost nothing, and grilled briefly.\u003c/p>\n\u003cp>Salads are practically meals in and of themselves, prepared late as the sunsets bring cooler ocean breezes and an intense but short lived hunger for clean, seasonal, thirst quenching veggies and cool lettuces. Desserts have been locally made Kayak Cookies, and jaunts to many local popular ice cream shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5223-797712.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5223-793382.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hatches produce has been an almost daily trip for our meals. Invited to open the shop by her brother in 1983, Lauren McClellan, a handsome woman with an affable smile, acquires the fruit and vegetables through a wholesaler, and by way of a a few avid gardeners who bring her their overstock. \"Ernie, who's about 80 hobbles in in with garlic, or whatever he has-- it comes from his garden and I'll take whatever it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5032-736345.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5032-733960.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5218-788666.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5218-782642.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The stand is mostly set up outside with tarps and umbrellas, baskets and wooden boxes, with constant re-stock from a shaded area in back and a tiny walk-in. A reach-in cooler houses fragile produce such as lettuces, fresh herbs and a small sampling of fresh cheeses. Check-out is a simple affair consisting of a manual cash register, a tall table with two scales and white butcher paper acting as a hand-written long hand calculator.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5037-778284.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5037-776153.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For them the season starts the Thursday before Memorial Day and closes at the end of September, although they come back for Wellfleet's annual Oyster Festival which takes over the entire Town Hall parking lot and is quite something, as I've been told by many a local. They are open seven days a week, 9 am to 7 p.m. and the rest of the year? \"It's basically all the things you can't do when you work all the time.\"\u003c/p>\n\u003cp>Hatch's produce is also famous for their fruit popsicles. \"My morning meditation was making fruit salad,\" Lauren said, which after a few days could no longer be sold, and so the salad evolved into \"cold fruit soup\" which quickly became a sugar free popsicle. Lauren gives the duty over to a new worker every season, and this year she has been very pleased with some surprising combinations and equally as excited by the new Vita-Mix, a blender with incredible power and liquid capacity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5210-771091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5210-769545.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Today, on my last full day here, I plan on sampling the popsicles, getting Bluefish to grill, buying some corn, watercress and Red Leaf, and baking up a rhubarb and wild blueberry cobbler. Eating the land and the sea. Perfect summer eating and relaxing on The Cape, after a day of swimming and reading, and playing catch with the dogs.\u003c/p>\n\n",
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"description": "When my friend Elena found out I was coming to Wellfleet she got very excited and said, "You have to go to Hatch's Seafood and get the smoked Bluefish!" "How will I find it?" I asked. "Oh, everyone knows Hatch's," she replied, waving her hand dismissively. Just tell anyone you love food and they will",
"title": "Hatch's Fish & Produce, Wellfleet Masachusettes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5209-760203.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5209-755046.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When my friend Elena found out I was coming to Wellfleet she got very excited and said, \"You have to go to Hatch's Seafood and get the smoked Bluefish!\" \"How will I find it?\" I asked. \"Oh, everyone knows Hatch's,\" she replied, waving her hand dismissively.\u003c/p>\n\u003cp>Just tell anyone you love food and they will help you design your vacation around it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5208-785671.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5208-784018.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I let my host know, and on my first day here we bought dinner makings from this well known establishment. Located, easily, off Main Street in the Town Hall parking lot, Hatch's is both fish market and produce stand. An all-in-one for summer eating. A family affair, the fish store is owned by Rob McClellan, and the produce side, Lauren, brother and sister.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many businesses and residents in Wellfleet, like most of Cape Cod, are seasonal. The idea is that a business owners work seven days a week, morning 'til night, for a few months, and then do whatever they want for the rest of the year. Or go on vacation when the rest of the coast is drudgingly going back to work and school.\u003c/p>\n\u003cp>It's beautiful here. Lush and moist with breezes from both coasts. Once a peninsula, Cape Cod has a man-made canal on the mainland side, turning it into an island. Although the islands people associate with The Cape are Nantucket and Martha's Vineyard. Over the weekend we sat on the beach and yesterday we sunned and swam in the bay. People exchange information about tide times and even the children know that when the moon is full the waves are big, making the beach more fun.\u003c/p>\n\u003cp>And if saltwater swimming is too daunting, Wellfleet hosts a number of hidden and frequented ponds. Long Pond has a little beach and a raft and people tend to swim to the other side for exercise. Like summer camp, summering on The Cape is defined by the weeks. August, at the last month of the season, is the most sought after. When I was a cook in New York City, the entire month of August looked like Christmas day. East coast cities heat up to unbearable temperatures and humidity percentages climb as high as 100% with no rain. Thunderstorms arrive with little warning but the air barely clears, until fall.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5224-722260.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5224-720767.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hatch's makes a point, in both the fish and produce businesses, in marking the local and the non-local foodstuffs. Fishing and shellfish boats and traps are a common sight and the famous Wellfleet oyster makes a marked appearance on every menu, high or low end. Bluefish, both buttery and meaty, flaky and satisfying, is a local delicacy and one which brought me right back to my grandfather's table when it arrived in my mouth. The lobster roll is ubiquitous and every local eatery has a slightly different take on its simple preparation. But the locals know better than to trust last year's find, each year they are sampled anew.\u003c/p>\n\u003cp>For meals at home I have bought flounder, a conspicuously flat fish, and prepared it simply, layered with large slices of red tomatoes, a generous splash of olive oil, salt and pepper and put in a hot over until just cooked. So light, my friend's sister remarked, \"I'm still hungry, it was like eating nothing.\" We have had corn on the cob almost every night, shucked down to almost nothing, and grilled briefly.\u003c/p>\n\u003cp>Salads are practically meals in and of themselves, prepared late as the sunsets bring cooler ocean breezes and an intense but short lived hunger for clean, seasonal, thirst quenching veggies and cool lettuces. Desserts have been locally made Kayak Cookies, and jaunts to many local popular ice cream shops.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5223-797712.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5223-793382.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hatches produce has been an almost daily trip for our meals. Invited to open the shop by her brother in 1983, Lauren McClellan, a handsome woman with an affable smile, acquires the fruit and vegetables through a wholesaler, and by way of a a few avid gardeners who bring her their overstock. \"Ernie, who's about 80 hobbles in in with garlic, or whatever he has-- it comes from his garden and I'll take whatever it is.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5032-736345.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5032-733960.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5218-788666.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5218-782642.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The stand is mostly set up outside with tarps and umbrellas, baskets and wooden boxes, with constant re-stock from a shaded area in back and a tiny walk-in. A reach-in cooler houses fragile produce such as lettuces, fresh herbs and a small sampling of fresh cheeses. Check-out is a simple affair consisting of a manual cash register, a tall table with two scales and white butcher paper acting as a hand-written long hand calculator.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5037-778284.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5037-776153.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>For them the season starts the Thursday before Memorial Day and closes at the end of September, although they come back for Wellfleet's annual Oyster Festival which takes over the entire Town Hall parking lot and is quite something, as I've been told by many a local. They are open seven days a week, 9 am to 7 p.m. and the rest of the year? \"It's basically all the things you can't do when you work all the time.\"\u003c/p>\n\u003cp>Hatch's produce is also famous for their fruit popsicles. \"My morning meditation was making fruit salad,\" Lauren said, which after a few days could no longer be sold, and so the salad evolved into \"cold fruit soup\" which quickly became a sugar free popsicle. Lauren gives the duty over to a new worker every season, and this year she has been very pleased with some surprising combinations and equally as excited by the new Vita-Mix, a blender with incredible power and liquid capacity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5210-771091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_5210-769545.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Today, on my last full day here, I plan on sampling the popsicles, getting Bluefish to grill, buying some corn, watercress and Red Leaf, and baking up a rhubarb and wild blueberry cobbler. Eating the land and the sea. Perfect summer eating and relaxing on The Cape, after a day of swimming and reading, and playing catch with the dogs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bastille Day et Tarte aux Abricots avec Noisettes et Eau-de-Vie",
"title": "Bastille Day et Tarte aux Abricots avec Noisettes et Eau-de-Vie",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-712401.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-710928.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yesterday was \u003cstrong>Bastille Day\u003c/strong>, France's Independence Day which, like the US is celebrated with parades and red, white and blue flags. That's where the similarity ends. At least from my vantage point. The parade was much more of a military parade with marching soldiers and imposing tanks flexing their military muscle down the Champs-Elysees rather than the baton twirling cheerleaders and Boy Scout troops sauntering up Main Street USA waving to Mom and Dad on the side. The crescendo was the French version of the Blue Angels screaming up the Champs-Elysees from La Defense emitting a red, white and blue trail of smoke.\u003c/p>\n\u003cp>Quite spectacular and impressive over all but I absolutely missed the down home, charming, local parades I grew up walking in with my Camp Fire Girl troops where your friends and grandparents would be screaming at you from the sidewalk and you'd end up at the town park with a bandstand and the local Kiwanas or Rotary Club playing the Star-Spangled Banner, Oh When the Saints and God Bless America on accordions and trumpets. Bar-b-ques would be sizzling, slurpees flowing and kids with huge cotton candies running everywhere. So how do I impart a little bit of the Good Ol' USA into a French celebration? I was going to bake another apple pie but I thought that was too obvious and I refused to do that ubiquitous raspberry/shredded coconut/blueberry striped cake. . So I opted for a rustic apricot pie with hazelnuts and a little brandy splashed in for good measure. I love the French word for brandy: eau-de-vie, or water of life. Amen and pass the pie!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-748804.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-746265.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The apricots at the market nearly took my breath away. Vibrant orange to coral to red, perfectly plump and I so wanted to squeeze one but dare not face the wrath of the produce lady so I politely requested a kilo (a little more than two pounds) which she delicately measured into a little paper bag. I ran home and squeezed them all. 🙂\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More decades ago than I care to admit, I was in my apricot period. \u003ca href=\"http://www.artchive.com/artchive/P/picasso_rose.html\">Picasso had his rose period\u003c/a>, I had my apricot period. Apricot colored clothes, stationery, sheets, apricot jam, apricots, apricot pie, apricot ice cream all inspired by a huge apricot tree in our yard that practically rained down those precious fruits. One of my many chores was to rake the yard and pick up the fruit that was rotting on the ground. More often than not, I would first pick a few pockets full of apricots, sit under the tree and tuck in, juice running down my chin, spotting my little apricot-colored tops. Within minutes the bees would arrive, their sugar radar at full tilt, and chase me away.\u003c/p>\n\u003cp>I find etymology fascinating and \"apricot\" did not disappoint. Apricots are one of the earlier fruits to ripen so no coincidence that it derives from the Latin \u003cem>praecoc \u003c/em>or \u003cem>praecox \u003c/em>which means early ripening or precocious....as in a precocious child or one who matures at a very early age. Who knew?!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-787764.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-785708.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Apricots have been traced back 4,000 years when a fruit belonging to the rose family was discovered on the mountain slopes of China. They were subsequently introduced into Asia Minor (the Persian Empire) and the Mediterranean where they flourished in that sultry climate. The Spanish Explorers brought apricots to the New World, specifically to California and the Spanish missions that dot the west coast of California.\u003c/p>\n\u003cp>In 1792, in what is now the heart of Silicon Valley, the first major production of apricots was recorded. In 1910, 96% of all apricots grown in the United States were produced in California and nearly 100 years later that statistic remains constant though most all of the apricot (and cherry, plum and peach) orchards were overrun by the hi-tech explosion and relocated to the San Joaquin Valley. Ironic that Apple took over the apricots. Sorry, couldn’t resist. A few fun facts on apricots include 1. no saturated fat, sodium, or cholesterol, 2. low fat, 3. high in vitamins A and C, and 4. A good source of potassium. You can't afford not to eat them!\u003c/p>\n\u003cp>So when I saw these precocious apricots beckoning me from their precarious pyramid, I couldn't resist. Nor could I resist the alliteration. Sorry, on to the pie!\u003c/p>\n\u003cp>\u003cstrong>Apricot Hazelnut Brandy Tart ~ Tarte aux Abricots avec Noisettes et Eau-de-Vie\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-730722.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-725311.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1 package of pastry dough (sorry shuna, but i'm pastrily-challenged)\u003cbr>1.5 to 2 lbs of apricots\u003cbr>1/2 cup sugar\u003cbr>a few splashes of brandy\u003c/p>\n\u003cp>2 eggs\u003cbr>2 tbsp flour\u003cbr>1/2 cup creme fraiche\u003c/p>\n\u003cp>3 tbsp cup ground hazelnuts\u003cbr>1 small handful of whole hazelnuts\u003c/p>\n\u003cp>Options: Add bright raspberries or black berries for a gorgeous contrast. Scrape the insides of half a vanilla bean into the sugar. You can also add a few shakes of cinnamon or nutmeg and a few dots of butter on the top. A squeeze of half a lemon can also give it a kick. This one I kept simple. And if you want it really sweet, double the sugar.\u003c/p>\n\u003cp>1. Heat over to 400F / #7\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-760341.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-758601.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. Halve and pit the apricots. Lay them out on a dish cut side up and sprinkle with some of the sugar. Hold your thumb over the spout of the brandy bottle and splash some on all the apricots. Set aside and let sit for 15-20 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-790048.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-787598.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. Roll out the dough. If you are using puff pastry, dock it or poke it all over with a fork. I used puff pastry here but a pate brisee or standard tart dough would work fine. You can also incorporate the ground almonds into the crust for more flavor if you are making it from scratch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-726907.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-719909.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. Cover the bottom with a thin layer of ground hazelnuts.\u003c/p>\n\u003cp>5. Bake it for 10 minutes. (this is called blink baking - browning a crust with nothing in it so that it cooks a bit which keeps it from getting soggy from the liquid filling.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-731829.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-726370.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Mix the remaining sugar, eggs, flour, creme fraiche.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-763577.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-757051.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Chop whole hazelnuts and toast carefully in a non-stick pan on the stove.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-726158.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-717842.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Take it out pie crust from oven and pour in the sugar, eggs mixture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-784830.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-776709.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>9. Arrange the apricot halves around the pie dish as you'd like. I had a lot of apricots so I stood them up on their sides at an angle to fit them all in.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts1_300_wide.gif\">\u003c/p>\n\u003cp>10. Sprinkle with toasted chopped hazelnuts.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts2_300_wide.gif\">\u003c/p>\n\u003cp>11. Put tart in oven and reduce heat to 350F / #5. Cook for 30 to 45 minutes, depending on your oven. I'd rather cook it longer at a lower temperature.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pie2_300_wide.gif\">\u003c/p>\n\u003cp>12. Take out and let cool for at least an hour.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/wedge2_300.gif\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bon appetit and Vive la France!\u003c/p>\n\n",
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"description": "Yesterday was Bastille Day, France's Independence Day which, like the US is celebrated with parades and red, white and blue flags. That's where the similarity ends. At least from my vantage point. The parade was much more of a military parade with marching soldiers and imposing tanks flexing their military muscle down the Champs-Elysees rather",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-712401.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/wedge1_300-710928.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Yesterday was \u003cstrong>Bastille Day\u003c/strong>, France's Independence Day which, like the US is celebrated with parades and red, white and blue flags. That's where the similarity ends. At least from my vantage point. The parade was much more of a military parade with marching soldiers and imposing tanks flexing their military muscle down the Champs-Elysees rather than the baton twirling cheerleaders and Boy Scout troops sauntering up Main Street USA waving to Mom and Dad on the side. The crescendo was the French version of the Blue Angels screaming up the Champs-Elysees from La Defense emitting a red, white and blue trail of smoke.\u003c/p>\n\u003cp>Quite spectacular and impressive over all but I absolutely missed the down home, charming, local parades I grew up walking in with my Camp Fire Girl troops where your friends and grandparents would be screaming at you from the sidewalk and you'd end up at the town park with a bandstand and the local Kiwanas or Rotary Club playing the Star-Spangled Banner, Oh When the Saints and God Bless America on accordions and trumpets. Bar-b-ques would be sizzling, slurpees flowing and kids with huge cotton candies running everywhere. So how do I impart a little bit of the Good Ol' USA into a French celebration? I was going to bake another apple pie but I thought that was too obvious and I refused to do that ubiquitous raspberry/shredded coconut/blueberry striped cake. . So I opted for a rustic apricot pie with hazelnuts and a little brandy splashed in for good measure. I love the French word for brandy: eau-de-vie, or water of life. Amen and pass the pie!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-748804.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots2_300_lg-746265.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The apricots at the market nearly took my breath away. Vibrant orange to coral to red, perfectly plump and I so wanted to squeeze one but dare not face the wrath of the produce lady so I politely requested a kilo (a little more than two pounds) which she delicately measured into a little paper bag. I ran home and squeezed them all. 🙂\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More decades ago than I care to admit, I was in my apricot period. \u003ca href=\"http://www.artchive.com/artchive/P/picasso_rose.html\">Picasso had his rose period\u003c/a>, I had my apricot period. Apricot colored clothes, stationery, sheets, apricot jam, apricots, apricot pie, apricot ice cream all inspired by a huge apricot tree in our yard that practically rained down those precious fruits. One of my many chores was to rake the yard and pick up the fruit that was rotting on the ground. More often than not, I would first pick a few pockets full of apricots, sit under the tree and tuck in, juice running down my chin, spotting my little apricot-colored tops. Within minutes the bees would arrive, their sugar radar at full tilt, and chase me away.\u003c/p>\n\u003cp>I find etymology fascinating and \"apricot\" did not disappoint. Apricots are one of the earlier fruits to ripen so no coincidence that it derives from the Latin \u003cem>praecoc \u003c/em>or \u003cem>praecox \u003c/em>which means early ripening or precocious....as in a precocious child or one who matures at a very early age. Who knew?!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-787764.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricot_hazelnuts1_300-785708.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Apricots have been traced back 4,000 years when a fruit belonging to the rose family was discovered on the mountain slopes of China. They were subsequently introduced into Asia Minor (the Persian Empire) and the Mediterranean where they flourished in that sultry climate. The Spanish Explorers brought apricots to the New World, specifically to California and the Spanish missions that dot the west coast of California.\u003c/p>\n\u003cp>In 1792, in what is now the heart of Silicon Valley, the first major production of apricots was recorded. In 1910, 96% of all apricots grown in the United States were produced in California and nearly 100 years later that statistic remains constant though most all of the apricot (and cherry, plum and peach) orchards were overrun by the hi-tech explosion and relocated to the San Joaquin Valley. Ironic that Apple took over the apricots. Sorry, couldn’t resist. A few fun facts on apricots include 1. no saturated fat, sodium, or cholesterol, 2. low fat, 3. high in vitamins A and C, and 4. A good source of potassium. You can't afford not to eat them!\u003c/p>\n\u003cp>So when I saw these precocious apricots beckoning me from their precarious pyramid, I couldn't resist. Nor could I resist the alliteration. Sorry, on to the pie!\u003c/p>\n\u003cp>\u003cstrong>Apricot Hazelnut Brandy Tart ~ Tarte aux Abricots avec Noisettes et Eau-de-Vie\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-730722.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-725311.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1 package of pastry dough (sorry shuna, but i'm pastrily-challenged)\u003cbr>1.5 to 2 lbs of apricots\u003cbr>1/2 cup sugar\u003cbr>a few splashes of brandy\u003c/p>\n\u003cp>2 eggs\u003cbr>2 tbsp flour\u003cbr>1/2 cup creme fraiche\u003c/p>\n\u003cp>3 tbsp cup ground hazelnuts\u003cbr>1 small handful of whole hazelnuts\u003c/p>\n\u003cp>Options: Add bright raspberries or black berries for a gorgeous contrast. Scrape the insides of half a vanilla bean into the sugar. You can also add a few shakes of cinnamon or nutmeg and a few dots of butter on the top. A squeeze of half a lemon can also give it a kick. This one I kept simple. And if you want it really sweet, double the sugar.\u003c/p>\n\u003cp>1. Heat over to 400F / #7\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-760341.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/apricots_sugar_300-758601.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. Halve and pit the apricots. Lay them out on a dish cut side up and sprinkle with some of the sugar. Hold your thumb over the spout of the brandy bottle and splash some on all the apricots. Set aside and let sit for 15-20 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-790048.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_docker_300-787598.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. Roll out the dough. If you are using puff pastry, dock it or poke it all over with a fork. I used puff pastry here but a pate brisee or standard tart dough would work fine. You can also incorporate the ground almonds into the crust for more flavor if you are making it from scratch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-726907.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/crust_nuts_300-719909.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>4. Cover the bottom with a thin layer of ground hazelnuts.\u003c/p>\n\u003cp>5. Bake it for 10 minutes. (this is called blink baking - browning a crust with nothing in it so that it cooks a bit which keeps it from getting soggy from the liquid filling.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-731829.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/batter1_300_wide-726370.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Mix the remaining sugar, eggs, flour, creme fraiche.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-763577.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/hazelnuts1_300-757051.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Chop whole hazelnuts and toast carefully in a non-stick pan on the stove.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-726158.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter2_wide-717842.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Take it out pie crust from oven and pour in the sugar, eggs mixture.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-784830.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/pan_apricots_batter1_300-776709.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>9. Arrange the apricot halves around the pie dish as you'd like. I had a lot of apricots so I stood them up on their sides at an angle to fit them all in.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts1_300_wide.gif\">\u003c/p>\n\u003cp>10. Sprinkle with toasted chopped hazelnuts.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pan_apricots_nuts2_300_wide.gif\">\u003c/p>\n\u003cp>11. Put tart in oven and reduce heat to 350F / #5. Cook for 30 to 45 minutes, depending on your oven. I'd rather cook it longer at a lower temperature.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/pie2_300_wide.gif\">\u003c/p>\n\u003cp>12. Take out and let cool for at least an hour.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/wedge2_300.gif\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bon appetit and Vive la France!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea'd Off: Modern Tea vs. Lovejoy's",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/moderntea1-734663.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/moderntea1-733215.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I totally owe \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Sam\u003c/a>\u003c/b> for giving me this idea after I complained over our joint pot of tea that I didn't know what to write about today.\u003c/p>\n\u003cp>While I derive nostalgic comfort from the mismatched china, doiley-draped tables, and super-squashy old fashioned couches at \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/tea-for-two.jsp\">Lovejoy's Tea Room\u003c/a>\u003c/b>, I get an entirely different sort of comfort when I take tea at \u003cb>Modern Tea\u003c/b> on Hayes and Laguna.\u003c/p>\n\u003cp>The space is airy and bright, but not so bright that you are forced to squint at your companion across the contemporary light wood table (made by the owner's husband, Greg Dunham, out of 100-year-old recycled Douglas fir), and actually epitomizes the feeling of \"breathing room.\" This might sound weird, but I felt as relaxed in that room as I do in a spa or after a bout of yoga. If it wasn't such an overused descriptor, I might go so far as to say that there's something very zen about the space. At least, I was very zenned out after leaving. That's a good thing, by the way.\u003c/p>\n\u003cp>After polishing off a tea of a mini grapefruit curd and blueberry tart and butter cake spread with homemade strawberry preserves, I was pleasantly full but not stuffed. My personal pot of white needle tea was a refreshing pick-me-up that was quite bottomless, thanks to the attention of the calmly competent staff. Instead of traditional flowered china, Modern Tea serves their tea in plain white china pots and plain white china bowls, and the pot lids are held in place by handmade beading. It's a cunning and unique concept, invented by the owner's stepdaughter, that solves the issue of pot lids crashing to the table during steaming hot pours. If you purchase your own teapot from Modern Tea (and you can, from their little store), they come equipped with the crimped beading, and Modern Tea will even repair the beading if it happens to break. I think that just made up my mind about where I was going to buy a good teapot!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Going to Lovejoy's in a big, noisy, group (maybe even wearing Ascot-ly dramatic hats?) is an Event, but I could see myself going to Modern Tea just to be by myself. I can't say that about many places. There's definitely room in this city for multiple tea shops, and I sort of love having a tea shop to fit my each of my various San Francisco moods.\u003c/p>\n\u003cp>Modern Tea offers more than just tea, however, and not only am I planning a trip back for dinner, I also feel a great need to sample their brunch because their waffles are made in 19th century waffle irons.\u003c/p>\n\u003cp>\u003ci>\u003cb>\u003ca href=\"http://www.moderntea.com/index.php\">Modern Tea\u003c/a>\u003c/b>\u003cbr>602 Hayes Street\u003cbr>San Francisco, CA 94102\u003c/i>\u003c/p>\n\u003cp>415.626.5406\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tuesday-Friday 11:30am-9:00pm\u003cbr>Saturday 10:30am-9:00pm\u003cbr>Sunday 10:30am-6:00pm\u003cbr>Mondays Closed\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/moderntea1-734663.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/moderntea1-733215.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I totally owe \u003cb>\u003ca href=\"http://becksposhnosh.blogspot.com/\">Sam\u003c/a>\u003c/b> for giving me this idea after I complained over our joint pot of tea that I didn't know what to write about today.\u003c/p>\n\u003cp>While I derive nostalgic comfort from the mismatched china, doiley-draped tables, and super-squashy old fashioned couches at \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/05/tea-for-two.jsp\">Lovejoy's Tea Room\u003c/a>\u003c/b>, I get an entirely different sort of comfort when I take tea at \u003cb>Modern Tea\u003c/b> on Hayes and Laguna.\u003c/p>\n\u003cp>The space is airy and bright, but not so bright that you are forced to squint at your companion across the contemporary light wood table (made by the owner's husband, Greg Dunham, out of 100-year-old recycled Douglas fir), and actually epitomizes the feeling of \"breathing room.\" This might sound weird, but I felt as relaxed in that room as I do in a spa or after a bout of yoga. If it wasn't such an overused descriptor, I might go so far as to say that there's something very zen about the space. At least, I was very zenned out after leaving. That's a good thing, by the way.\u003c/p>\n\u003cp>After polishing off a tea of a mini grapefruit curd and blueberry tart and butter cake spread with homemade strawberry preserves, I was pleasantly full but not stuffed. My personal pot of white needle tea was a refreshing pick-me-up that was quite bottomless, thanks to the attention of the calmly competent staff. Instead of traditional flowered china, Modern Tea serves their tea in plain white china pots and plain white china bowls, and the pot lids are held in place by handmade beading. It's a cunning and unique concept, invented by the owner's stepdaughter, that solves the issue of pot lids crashing to the table during steaming hot pours. If you purchase your own teapot from Modern Tea (and you can, from their little store), they come equipped with the crimped beading, and Modern Tea will even repair the beading if it happens to break. I think that just made up my mind about where I was going to buy a good teapot!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Going to Lovejoy's in a big, noisy, group (maybe even wearing Ascot-ly dramatic hats?) is an Event, but I could see myself going to Modern Tea just to be by myself. I can't say that about many places. There's definitely room in this city for multiple tea shops, and I sort of love having a tea shop to fit my each of my various San Francisco moods.\u003c/p>\n\u003cp>Modern Tea offers more than just tea, however, and not only am I planning a trip back for dinner, I also feel a great need to sample their brunch because their waffles are made in 19th century waffle irons.\u003c/p>\n\u003cp>\u003ci>\u003cb>\u003ca href=\"http://www.moderntea.com/index.php\">Modern Tea\u003c/a>\u003c/b>\u003cbr>602 Hayes Street\u003cbr>San Francisco, CA 94102\u003c/i>\u003c/p>\n\u003cp>415.626.5406\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tuesday-Friday 11:30am-9:00pm\u003cbr>Saturday 10:30am-9:00pm\u003cbr>Sunday 10:30am-6:00pm\u003cbr>Mondays Closed\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you have talent, now's the time to use it. If you can write, paint or cook you might be a winner. Even if you don't feel like entering one of the contests, you can still participate by reading other people's stories, judging artwork or trying a recipe. Read on...\u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDiconfess.png\">\u003cbr>Whenever you need cheering up you bake bread. Your first stop on vacation is the local grocery store. You once used chocolate syrup instead of maple syrup on pancakes and now it's your family tradition. You may have seen \u003cb>\u003ca href=\"http://www.davidlebovitz.com/archives/2005/09/#000110\">Culinary Confessions\u003c/a>\u003c/b>, now check out \u003cb>\u003ca href=\"http://copia.org/confessions/\">Confessions of a Foodie\u003c/a>\u003c/b>, a contest sponsored by Copia. Submit your story in text, audio or video and you could win one of several fabulous prizes including a stay at a Napa spa or shopping spree at Copia's shop. Deadline is July 31st. If you don't feel like confessing you can also check out the \u003cb>\u003ca href=\"http://copia.org/confessions/flash/\">Foodie File\u003c/a>\u003c/b> to see what others have shared. \u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDSweetriot.png\">\u003cbr>Sweet Riot chocolate covered cocoa nibs are a good way to get your chocolate on. Chocolate is that antioxidant-laden substance that also happens to taste great. The chocolate comes in 50, 65 or 70 flavors, corresponding to the percentage of cocoa, 70 is 70% dark chocolate, etc. Packaged in nifty tins, the package can be reused or sent back to the company to be recycled. \u003c/p>\n\u003cp>In addition to the addictive nature of the product, Sweet Riot acts as a platform for emerging artists. How so? Each package features original artwork for three to four months. The artist is chosen by customers. So far the art has been bold, cheery and colorful. You can \u003cb>\u003ca href=\"http://www.sweetriot.com/art/rioters-vote-for-art.php\">vote\u003c/a>\u003c/b> on artwork to be featured or \u003cb>\u003ca href=\"http://www.sweetriot.com/art/artwork-submission-guidelines.php\">submit\u003c/a>\u003c/b> your artwork for consideration. The next deadline is September 15th. Sweet Riot is sold at the MoMA Design stores and Whole Foods . 1-ounce tins are $4.99.\u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDBeer.png\">\u003cbr>It's finally Summer. You have watermelon and beer in the fridge. How about cooking with the beer instead of drinking it? If you have a great recipe that uses beer or think you can come up with one, perhaps you should consider the \u003cb>\u003ca href=\"http://199.73.36.196/details.html%20\">Cook With Beer Challenge\u003c/a>\u003c/b>. Beer is the only required ingredient and recipes may be submitted in any dish category. Grand prize is a trip for two to a resort in Mexico. You can enter by mail, fax, email or \u003cb>\u003ca href=\"http://199.73.36.196/Submission.aspx\">online\u003c/a>\u003c/b>, but the deadline is July 31st. The contest sponsor has offered up some \u003cb>\u003ca href=\"http://199.73.36.170/Nbwa/Resources/Cooking_With_Beer/%20\">recipes using beer\u003c/a>\u003c/b> to get you inspired.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you have talent, now's the time to use it. If you can write, paint or cook you might be a winner. Even if you don't feel like entering one of the contests, you can still participate by reading other people's stories, judging artwork or trying a recipe. Read on...\u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDiconfess.png\">\u003cbr>Whenever you need cheering up you bake bread. Your first stop on vacation is the local grocery store. You once used chocolate syrup instead of maple syrup on pancakes and now it's your family tradition. You may have seen \u003cb>\u003ca href=\"http://www.davidlebovitz.com/archives/2005/09/#000110\">Culinary Confessions\u003c/a>\u003c/b>, now check out \u003cb>\u003ca href=\"http://copia.org/confessions/\">Confessions of a Foodie\u003c/a>\u003c/b>, a contest sponsored by Copia. Submit your story in text, audio or video and you could win one of several fabulous prizes including a stay at a Napa spa or shopping spree at Copia's shop. Deadline is July 31st. If you don't feel like confessing you can also check out the \u003cb>\u003ca href=\"http://copia.org/confessions/flash/\">Foodie File\u003c/a>\u003c/b> to see what others have shared. \u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDSweetriot.png\">\u003cbr>Sweet Riot chocolate covered cocoa nibs are a good way to get your chocolate on. Chocolate is that antioxidant-laden substance that also happens to taste great. The chocolate comes in 50, 65 or 70 flavors, corresponding to the percentage of cocoa, 70 is 70% dark chocolate, etc. Packaged in nifty tins, the package can be reused or sent back to the company to be recycled. \u003c/p>\n\u003cp>In addition to the addictive nature of the product, Sweet Riot acts as a platform for emerging artists. How so? Each package features original artwork for three to four months. The artist is chosen by customers. So far the art has been bold, cheery and colorful. You can \u003cb>\u003ca href=\"http://www.sweetriot.com/art/rioters-vote-for-art.php\">vote\u003c/a>\u003c/b> on artwork to be featured or \u003cb>\u003ca href=\"http://www.sweetriot.com/art/artwork-submission-guidelines.php\">submit\u003c/a>\u003c/b> your artwork for consideration. The next deadline is September 15th. Sweet Riot is sold at the MoMA Design stores and Whole Foods . 1-ounce tins are $4.99.\u003c/p>\n\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDBeer.png\">\u003cbr>It's finally Summer. You have watermelon and beer in the fridge. How about cooking with the beer instead of drinking it? If you have a great recipe that uses beer or think you can come up with one, perhaps you should consider the \u003cb>\u003ca href=\"http://199.73.36.196/details.html%20\">Cook With Beer Challenge\u003c/a>\u003c/b>. Beer is the only required ingredient and recipes may be submitted in any dish category. Grand prize is a trip for two to a resort in Mexico. You can enter by mail, fax, email or \u003cb>\u003ca href=\"http://199.73.36.196/Submission.aspx\">online\u003c/a>\u003c/b>, but the deadline is July 31st. The contest sponsor has offered up some \u003cb>\u003ca href=\"http://199.73.36.170/Nbwa/Resources/Cooking_With_Beer/%20\">recipes using beer\u003c/a>\u003c/b> to get you inspired.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "NYC: Coney Island!",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4916-772551.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4916-758554.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>There is no question that it's summer in New York. I am on my yearly trip to see family and friends, eat around town and take my beloved trip to Coney Island. I have been traveling to this antique amusement park since I was too short to go on the rides.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4899-742735.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4899-741365.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Although Coney Island is not known for it's food, per se, there is a small \"menu\" I eat every year. First is a pistachio soft serve cone with colored sprinkles, second is raw clams on the half shell, and I finish with Nathan's ridged fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4901-712647.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4901-705793.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coney Island is the only place I have ever been able to find pistachio soft serve.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4965-770195.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4965-767481.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This year I was in a bit of a rush so I missed eating clams and fries, but I found a new food. The \u003ca href=\"http://www.coneyislandshortcakes.com/blog/\">Coney Island Shortcake\u003c/a> sells home-made strawberry shortcakes on an edge of a bar between a fast food stand and my favorite surreal game, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/07/nyc_brief.html\">Shoot The Freak\u003c/a>. Graphic designers by trade Kalene and Dan, the creators of Coney Island Shortcake, didn't want to spend another summer at home in front of their computers. Both lovers of the amusement park, they built a white rolling stand, painted 3D wooden signs, contracted out shortake making to an Italian baker in Brooklyn, slice strawberries fresh every day and attach a nitrous jet to a canister with fresh cream for the simple three ingredient dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4940-747184.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4940-744451.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4939-796613.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4939-795501.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I always stop at the \u003ca href=\"http://www.coneyisland.com/\">Coney Island Museum\u003c/a> as I was, for many years, a proud Coney-O-Phile, and as well a dedicated \u003ca href=\"http://www.coneyisland.com/mermaid.shtml\">Mermaid Day Parade\u003c/a> goer, sponsored by the Coney Island Hysterical Society. The museum is a small, mostly volunteer run organization. With a new Coney Island \u003ca href=\"http://www.brooklyn-usa.org/Press/2006/jun21.htm\">revitalization\u003c/a> on the horizon, the hope is that those of us who feel strongly about keeping intact the soul of this quirky place will support the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4912-725947.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4912-715652.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Newly sparked interest in \u003ca href=\"http://www.coneyisland.com/about.shtml\">the history of Coney Island\u003c/a> has brought a number of artists in to re-invigorate some of the old marquees. If you can tear your eyes away from the dizzying sights, sounds and smells of what's before you, and look up, you will find some wondrous examples of nuevo Astroland inspired paintings, whimsical and well crafted.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4950-798819.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4950-797750.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Even the subway station, home to more than four lines, has been given a make-over.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4973-733521.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4973-726272.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If you're like me and you love a day of overwhelming sensory overload, can shamelessly consume deliciousness which might not be food, feel like you're on acid even if you're sober, give yourself the permission to talk to strangers, ride the last wooden, non-electric rollercoaster in the country, wander aimelessly and visit childhood memories, then you'll love Coney Island.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4939-796613.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coney Island is the only place I have ever been able to find pistachio soft serve.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4965-770195.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4965-767481.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This year I was in a bit of a rush so I missed eating clams and fries, but I found a new food. The \u003ca href=\"http://www.coneyislandshortcakes.com/blog/\">Coney Island Shortcake\u003c/a> sells home-made strawberry shortcakes on an edge of a bar between a fast food stand and my favorite surreal game, \u003ca href=\"http://eggbeater.typepad.com/shuna/2005/07/nyc_brief.html\">Shoot The Freak\u003c/a>. Graphic designers by trade Kalene and Dan, the creators of Coney Island Shortcake, didn't want to spend another summer at home in front of their computers. Both lovers of the amusement park, they built a white rolling stand, painted 3D wooden signs, contracted out shortake making to an Italian baker in Brooklyn, slice strawberries fresh every day and attach a nitrous jet to a canister with fresh cream for the simple three ingredient dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4940-747184.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4940-744451.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4939-796613.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4939-795501.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I always stop at the \u003ca href=\"http://www.coneyisland.com/\">Coney Island Museum\u003c/a> as I was, for many years, a proud Coney-O-Phile, and as well a dedicated \u003ca href=\"http://www.coneyisland.com/mermaid.shtml\">Mermaid Day Parade\u003c/a> goer, sponsored by the Coney Island Hysterical Society. The museum is a small, mostly volunteer run organization. With a new Coney Island \u003ca href=\"http://www.brooklyn-usa.org/Press/2006/jun21.htm\">revitalization\u003c/a> on the horizon, the hope is that those of us who feel strongly about keeping intact the soul of this quirky place will support the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4912-725947.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4912-715652.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Newly sparked interest in \u003ca href=\"http://www.coneyisland.com/about.shtml\">the history of Coney Island\u003c/a> has brought a number of artists in to re-invigorate some of the old marquees. If you can tear your eyes away from the dizzying sights, sounds and smells of what's before you, and look up, you will find some wondrous examples of nuevo Astroland inspired paintings, whimsical and well crafted.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4950-798819.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4950-797750.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Even the subway station, home to more than four lines, has been given a make-over.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4973-733521.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4973-726272.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>If you're like me and you love a day of overwhelming sensory overload, can shamelessly consume deliciousness which might not be food, feel like you're on acid even if you're sober, give yourself the permission to talk to strangers, ride the last wooden, non-electric rollercoaster in the country, wander aimelessly and visit childhood memories, then you'll love Coney Island.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_4939-796613.jpg\">\u003cbr>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Le Quatre Juillet et Tarte aux Pommes",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_centerpiece_300-753372.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_centerpiece_300-747773.gif\" border=\"0\" alt=\"\">\u003c/a> \u003cbr>\u003cem>Kendall's tres clever centerpiece. Someone snagged the bag of peanut m&m's before I could start snapping...\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Le Quatre Juillet et Tarte aux Pommes ~ 4th of July and Apple Pie \u003c/strong>\u003c/p>\n\u003cp>How does one celebrate the 4th of July in France? With hot dogs and hamburgers and apple pie, of course! You don't think we'd eat croissants and quiche, do you? It's amazing how the little things in life that would normally go unnoticed bring so much joy when you are living six thousand miles away from home. Little things like hot dogs on real hot dog buns, not creatively cut brioche, and hamburgers with individually wrapped pieces of processed cheese melted on top with Heinz ketchup, French's (how ironic!) neon yellow mustard, pickles and chopped onions or a bag of Lay's ruffles dipped in Knorr's onion soup mix with real sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_spread3_300-771310.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_spread3_300-768013.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>At one point in the evening I was eating a hot dog with all the fixings and started laughing as I realized just how happy I was to be eating a good old American hot dog surrounded by the red, white and blue. Kendall, the gracious hostess who is moving back to the US after two and a half years here, instructed everyone to dress up as a \"typical American\" (which I conveniently forgot about) so you can imagine what showed up. The grand prize went to a very creative French woman who came as the Statue of Liberty! And her husband won the American history trivia contest, aided by non-Americans doubling their total score. I came in second, teamed up with the precocious Caroline who is 8 going on 28. Her French is so fluent her teachers didn't know she is American. We are all pitifully envious. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_pbj_300wide-734887.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_pbj_300wide-728761.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Most all of the Americans I have met here try to assimilate into the culture via language, customs, traditions, travel, friends but once in a while a little something that reminds you of home can evoke unexpected emotions, at least they did for me, along with a little melancholy, pride and comfort, like getting a big hug from across the ocean. Funny what a mere hotdog can do...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_hotdogs_300-729974.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_hotdogs_300-728052.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So the evening's menu consisted of:\u003cbr>Hamburgers\u003cbr>Hot dogs\u003cbr>Heinz ketchup\u003cbr>French's mustard\u003cbr>Pickles, onions\u003cbr>Kraft individually wrapped slices of cheddar-colored cheese\u003cbr>Cole slaw\u003cbr>Rice and beans\u003cbr>Pasta salad\u003cbr>Lay's ruffle chips and Knorr's onion soup mix dip\u003cbr>Pringles, Bugles\u003cbr>Peanut butter and jelly sandwiches on Wonder bread (!!!)\u003cbr>...and a big old fashioned apple pie 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-743846.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-741160.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Good Old Fashioned Apple Pie\u003c/strong>\u003c/p>\n\u003cp>I made this pie for the 4th of July party. I was going to make potato salad but I had \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2006/07/food_art.html\">\u003cstrong>a centerpiece full of apples\u003c/strong>\u003c/a> that I didn't want to go bad so apple pie it was. It's one of those foods that immediately transports me back six thousand miles and thirty years. I can picture perfectly my grandmother sitting in her kitchen in her impeccable knit suit protected with a 'housecoat', looking out on the garden where my grandfather was always working, peeling the apples in a spiral without breaking the peel, quartering and coring them by pulling the blade of the knife toward her crooked thumb (I always cringed but she never cut herself), poking the crust with a fork then deftly crimping the dough in a perfect pattern around the pie dish. \u003c/p>\n\u003cp>My flatmates were here when I took the pie out of the oven and they helped me pack it up for the trip across town to the festivities. Yesterday morning, my flatmate Pierre greeted me with a big smile and a request for another apple pie. He said it smelled so good and he'd never had a real American apple pie so off to the market I went for a bag of apples relishing, pun intended, the thought of sharing something so quintessentially American with a French person, and one that has shared so much of his French culture with me. We had three other French people over for dinner that night and they all were very confused by the pie as it neither resembled nor tasted like a French apple tarte but all the plates were licked clean 🙂\u003c/p>\n\u003cp>Ingredients: \u003c/p>\n\u003cp>- 5 granny smith apples\u003cbr>- 1 cup sugar\u003cbr>- 1 to 2 tbsp cinnamon (to your taste)\u003cbr>- 1/2 to 1 tbsp ground nutmeg (to your taste), I use my long microplane to grate the nutmeg, much faster and easier \u003cbr>- 1 tsp sea salt\u003cbr>- 1/2 lemon squeezed (please use a real lemon and not that fake plastic lemon-shaped thing that squeezes out something that could no doubt substitute for rocket fuel)\u003cbr>- 1 vanilla bean, insides scraped and added to the apples. You can save the pod and add it to a cup of sugar, seal and save, to make vanilla sugar. or you can use 1 tsp vanilla extract.\u003cbr>- 2 tbsp butter\u003cbr>- 2 portions of pate brisee (or your favorite pie dough)\u003cbr>- cream for brushing crust\u003cbr>- caster sugar for sprinkling on top\u003c/p>\n\u003cp>Dough:\u003c/p>\n\u003cp>- 200g flour (7oz)\u003cbr>- 100g butter (very cold (3.5 oz) cut in small pieces\u003cbr>- 5g salt (.25 oz)\u003cbr>- 1 tbsp granulated sugar\u003cbr>- 60 ml water, very cold (2 oz)\u003c/p>\n\u003cp>1. Sift flour, sugar, salt\u003c/p>\n\u003cp>2. Using a dough scraper or pastry cutter, cut in butter until very small chunks\u003c/p>\n\u003cp>3. Add water and combine until you can form a ball\u003c/p>\n\u003cp>4. Wrap with clear film and chill. Don't take out of the fridge until ready to roll out. Or... you can do what I did and run to the store to buy 2 packages of pre-made already-rolled-out dough 🙂 it's not nearly as good but if you don't have the time or desire to have you or your kitchen covered in flour, it's a great back-up.\u003c/p>\n\u003cp>Pie:\u003c/p>\n\u003cp>1. Heat oven to highest bake setting.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apples2_300wide2-723555.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/apples2_300wide2-720644.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, core and cut apples into 1-inch chunks\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apples3_300cut-727834.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/apples3_300cut-726328.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>3. Toss with sugar, cinnamon, nutmeg, salt and lemon juice\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/spices_300wide-757395.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spices_300wide-755065.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>4. Roll out one portion of dough and place in pie pan. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apples1_300wide-785961.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/apples1_300wide-782199.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>5. Add apples on top of the dough. There will be a lot of juice in the bottom, go ahead and pour it all in!\u003c/p>\n\u003cp>6. Dot the top evenly with small pieces of butter\u003c/p>\n\u003cp>7. Roll out second portion of dough. You can cover the whole pie and poke holes with a fork or you can cut strips and create a beautiful lattice top crust or you can do what I did and whip out a \u003ca href=\"http://www.kqed.org/weblog/food/2006/02/tarte-aux-poires-en-cage.jsp%20\">\u003cstrong>lattice cutter that cuts a perfect lattice every time\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie4_300raw_wide-720577.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie4_300raw_wide-719239.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>8. Fold over and crimp the edges of the top and bottom crust.\u003c/p>\n\u003cp>9. Brush the top crust with cream and sprinkle caster sugar all over the top ensuring it's on the crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300wide-725238.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300wide-722025.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>10. Turn oven down to 350F / #5 and cook for 45 minutes (or til crust is golden brown and apples are bubbling)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie3_300-762537.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie3_300-759314.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>11. Let it cool and serve with \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/plain-ol-vanilla.jsp\">the best vanilla ice cream you can find\u003c/a> or \u003ca href=\"http://www.kqed.org/weblog/food/2005/10/lavender-infused-crme-anglaise.jsp%20\">better yet, make it yourself\u003c/a>!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bon Appetit and Happy 4th of July from across the pond!\u003c/strong>\u003c/p>\n\n",
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"description": "Kendall's tres clever centerpiece. Someone snagged the bag of peanut m&m's before I could start snapping... Le Quatre Juillet et Tarte aux Pommes ~ 4th of July and Apple Pie How does one celebrate the 4th of July in France? With hot dogs and hamburgers and apple pie, of course! You don't think we'd eat",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_centerpiece_300-753372.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_centerpiece_300-747773.gif\" border=\"0\" alt=\"\">\u003c/a> \u003cbr>\u003cem>Kendall's tres clever centerpiece. Someone snagged the bag of peanut m&m's before I could start snapping...\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Le Quatre Juillet et Tarte aux Pommes ~ 4th of July and Apple Pie \u003c/strong>\u003c/p>\n\u003cp>How does one celebrate the 4th of July in France? With hot dogs and hamburgers and apple pie, of course! You don't think we'd eat croissants and quiche, do you? It's amazing how the little things in life that would normally go unnoticed bring so much joy when you are living six thousand miles away from home. Little things like hot dogs on real hot dog buns, not creatively cut brioche, and hamburgers with individually wrapped pieces of processed cheese melted on top with Heinz ketchup, French's (how ironic!) neon yellow mustard, pickles and chopped onions or a bag of Lay's ruffles dipped in Knorr's onion soup mix with real sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_spread3_300-771310.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_spread3_300-768013.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>At one point in the evening I was eating a hot dog with all the fixings and started laughing as I realized just how happy I was to be eating a good old American hot dog surrounded by the red, white and blue. Kendall, the gracious hostess who is moving back to the US after two and a half years here, instructed everyone to dress up as a \"typical American\" (which I conveniently forgot about) so you can imagine what showed up. The grand prize went to a very creative French woman who came as the Statue of Liberty! And her husband won the American history trivia contest, aided by non-Americans doubling their total score. I came in second, teamed up with the precocious Caroline who is 8 going on 28. Her French is so fluent her teachers didn't know she is American. We are all pitifully envious. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_pbj_300wide-734887.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_pbj_300wide-728761.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Most all of the Americans I have met here try to assimilate into the culture via language, customs, traditions, travel, friends but once in a while a little something that reminds you of home can evoke unexpected emotions, at least they did for me, along with a little melancholy, pride and comfort, like getting a big hug from across the ocean. Funny what a mere hotdog can do...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/4th_hotdogs_300-729974.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4th_hotdogs_300-728052.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>So the evening's menu consisted of:\u003cbr>Hamburgers\u003cbr>Hot dogs\u003cbr>Heinz ketchup\u003cbr>French's mustard\u003cbr>Pickles, onions\u003cbr>Kraft individually wrapped slices of cheddar-colored cheese\u003cbr>Cole slaw\u003cbr>Rice and beans\u003cbr>Pasta salad\u003cbr>Lay's ruffle chips and Knorr's onion soup mix dip\u003cbr>Pringles, Bugles\u003cbr>Peanut butter and jelly sandwiches on Wonder bread (!!!)\u003cbr>...and a big old fashioned apple pie 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-743846.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300-741160.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Good Old Fashioned Apple Pie\u003c/strong>\u003c/p>\n\u003cp>I made this pie for the 4th of July party. I was going to make potato salad but I had \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2006/07/food_art.html\">\u003cstrong>a centerpiece full of apples\u003c/strong>\u003c/a> that I didn't want to go bad so apple pie it was. It's one of those foods that immediately transports me back six thousand miles and thirty years. I can picture perfectly my grandmother sitting in her kitchen in her impeccable knit suit protected with a 'housecoat', looking out on the garden where my grandfather was always working, peeling the apples in a spiral without breaking the peel, quartering and coring them by pulling the blade of the knife toward her crooked thumb (I always cringed but she never cut herself), poking the crust with a fork then deftly crimping the dough in a perfect pattern around the pie dish. \u003c/p>\n\u003cp>My flatmates were here when I took the pie out of the oven and they helped me pack it up for the trip across town to the festivities. Yesterday morning, my flatmate Pierre greeted me with a big smile and a request for another apple pie. He said it smelled so good and he'd never had a real American apple pie so off to the market I went for a bag of apples relishing, pun intended, the thought of sharing something so quintessentially American with a French person, and one that has shared so much of his French culture with me. We had three other French people over for dinner that night and they all were very confused by the pie as it neither resembled nor tasted like a French apple tarte but all the plates were licked clean 🙂\u003c/p>\n\u003cp>Ingredients: \u003c/p>\n\u003cp>- 5 granny smith apples\u003cbr>- 1 cup sugar\u003cbr>- 1 to 2 tbsp cinnamon (to your taste)\u003cbr>- 1/2 to 1 tbsp ground nutmeg (to your taste), I use my long microplane to grate the nutmeg, much faster and easier \u003cbr>- 1 tsp sea salt\u003cbr>- 1/2 lemon squeezed (please use a real lemon and not that fake plastic lemon-shaped thing that squeezes out something that could no doubt substitute for rocket fuel)\u003cbr>- 1 vanilla bean, insides scraped and added to the apples. You can save the pod and add it to a cup of sugar, seal and save, to make vanilla sugar. or you can use 1 tsp vanilla extract.\u003cbr>- 2 tbsp butter\u003cbr>- 2 portions of pate brisee (or your favorite pie dough)\u003cbr>- cream for brushing crust\u003cbr>- caster sugar for sprinkling on top\u003c/p>\n\u003cp>Dough:\u003c/p>\n\u003cp>- 200g flour (7oz)\u003cbr>- 100g butter (very cold (3.5 oz) cut in small pieces\u003cbr>- 5g salt (.25 oz)\u003cbr>- 1 tbsp granulated sugar\u003cbr>- 60 ml water, very cold (2 oz)\u003c/p>\n\u003cp>1. Sift flour, sugar, salt\u003c/p>\n\u003cp>2. Using a dough scraper or pastry cutter, cut in butter until very small chunks\u003c/p>\n\u003cp>3. Add water and combine until you can form a ball\u003c/p>\n\u003cp>4. Wrap with clear film and chill. Don't take out of the fridge until ready to roll out. Or... you can do what I did and run to the store to buy 2 packages of pre-made already-rolled-out dough 🙂 it's not nearly as good but if you don't have the time or desire to have you or your kitchen covered in flour, it's a great back-up.\u003c/p>\n\u003cp>Pie:\u003c/p>\n\u003cp>1. Heat oven to highest bake setting.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apples2_300wide2-723555.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/apples2_300wide2-720644.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, core and cut apples into 1-inch chunks\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apples3_300cut-727834.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/apples3_300cut-726328.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>3. Toss with sugar, cinnamon, nutmeg, salt and lemon juice\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/spices_300wide-757395.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spices_300wide-755065.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>4. Roll out one portion of dough and place in pie pan. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/apples1_300wide-785961.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/apples1_300wide-782199.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>5. Add apples on top of the dough. There will be a lot of juice in the bottom, go ahead and pour it all in!\u003c/p>\n\u003cp>6. Dot the top evenly with small pieces of butter\u003c/p>\n\u003cp>7. Roll out second portion of dough. You can cover the whole pie and poke holes with a fork or you can cut strips and create a beautiful lattice top crust or you can do what I did and whip out a \u003ca href=\"http://www.kqed.org/weblog/food/2006/02/tarte-aux-poires-en-cage.jsp%20\">\u003cstrong>lattice cutter that cuts a perfect lattice every time\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie4_300raw_wide-720577.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie4_300raw_wide-719239.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>8. Fold over and crimp the edges of the top and bottom crust.\u003c/p>\n\u003cp>9. Brush the top crust with cream and sprinkle caster sugar all over the top ensuring it's on the crust.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300wide-725238.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie2_300wide-722025.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>10. Turn oven down to 350F / #5 and cook for 45 minutes (or til crust is golden brown and apples are bubbling)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pie3_300-762537.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pie3_300-759314.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>11. Let it cool and serve with \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/plain-ol-vanilla.jsp\">the best vanilla ice cream you can find\u003c/a> or \u003ca href=\"http://www.kqed.org/weblog/food/2005/10/lavender-infused-crme-anglaise.jsp%20\">better yet, make it yourself\u003c/a>!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bon Appetit and Happy 4th of July from across the pond!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Wondering where to watch the World Cup Finals on Sunday? Sam at \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/06/where-to-watch-world-cup-football-in_26.html\">Becks and Posh has the answer for you\u003c/a>\u003c/strong>, along with an update about Cafe Bastille's plans for Sunday.\u003c/p>\n\u003cblockquote>\u003cp>Bastille was packed with an audience passionate and excited enough to give the game a thrilling atmosphere.\u003c/p>\u003c/blockquote>\n\u003cp>Tea at \u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com\">Tea and Cookies\u003c/a>\u003c/strong> has a great post called \u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2006/06/control-freak-and-csa.html\">The Control \u003cbr>Freak and the CSA\u003c/a>\u003c/strong> which talks about how she tackled her inner control freak and joined a \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/community-supported-agriculture.jsp\">CSA\u003c/a>\u003c/strong> where (gasp!) you receive produce that has been chosen for you.\u003c/p>\n\u003cblockquote>\u003cp>The truth is that I am a wee bit of a control freak, and not just about which tomatoes I take home. I was the child who didn't like other kids to play with my toys, they just messed them up.\u003c/p>\u003c/blockquote>\n\u003cp>Madame Cupcake from \u003cstrong>\u003ca href=\"http://deliciousone.blogspot.com\">Delicious One\u003c/a>\u003c/strong> was curious about visiting Ranch 99 after reading \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/10/scary-food.jsp\">Meghan's Bay Area Bites post\u003c/a>\u003c/strong> about scary food. In \u003cstrong>\u003ca href=\"http://deliciousone.blogspot.com/2006/07/live-fish-no-more.html\">\"Live Fish No More\"\u003c/a>\u003c/strong>, Madame Cupcake talks about her adventures at the Ranch 99 fish counter and other first impressions\u003c/p>\n\u003cblockquote>\u003cp>The bag continued to wiggle in our cart and we paid, and left. We were a bit freaked out, but there wasn't much we could do at this point except hope that it'd stop. And eventually it did. It wasn't moving by the time it made it onto the serving platter.\u003c/p>\u003c/blockquote>\n\u003cp>A few Bay Area-centric cookbooks have made their way on to the bookshelves of our local independent bookstores lately. \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001440.html\">Heidi talks about the new Dona Toma's\u003c/a>\u003c/strong> cookbook and \u003cstrong>\u003ca href=\"http://www.sfist.com/archives/2006/07/06/gastronomique_savor_for_the_savvy_cook.php\">Cedric\u003c/a>\u003c/strong> posted a review of Savor: San Francisco over at \u003cstrong>\u003ca href=\"http://www.sfist.com\">sfist\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>Wondering where to watch the World Cup Finals on Sunday? Sam at \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/06/where-to-watch-world-cup-football-in_26.html\">Becks and Posh has the answer for you\u003c/a>\u003c/strong>, along with an update about Cafe Bastille's plans for Sunday.\u003c/p>\n\u003cblockquote>\u003cp>Bastille was packed with an audience passionate and excited enough to give the game a thrilling atmosphere.\u003c/p>\u003c/blockquote>\n\u003cp>Tea at \u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com\">Tea and Cookies\u003c/a>\u003c/strong> has a great post called \u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2006/06/control-freak-and-csa.html\">The Control \u003cbr>Freak and the CSA\u003c/a>\u003c/strong> which talks about how she tackled her inner control freak and joined a \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/09/community-supported-agriculture.jsp\">CSA\u003c/a>\u003c/strong> where (gasp!) you receive produce that has been chosen for you.\u003c/p>\n\u003cblockquote>\u003cp>The truth is that I am a wee bit of a control freak, and not just about which tomatoes I take home. I was the child who didn't like other kids to play with my toys, they just messed them up.\u003c/p>\u003c/blockquote>\n\u003cp>Madame Cupcake from \u003cstrong>\u003ca href=\"http://deliciousone.blogspot.com\">Delicious One\u003c/a>\u003c/strong> was curious about visiting Ranch 99 after reading \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/10/scary-food.jsp\">Meghan's Bay Area Bites post\u003c/a>\u003c/strong> about scary food. In \u003cstrong>\u003ca href=\"http://deliciousone.blogspot.com/2006/07/live-fish-no-more.html\">\"Live Fish No More\"\u003c/a>\u003c/strong>, Madame Cupcake talks about her adventures at the Ranch 99 fish counter and other first impressions\u003c/p>\n\u003cblockquote>\u003cp>The bag continued to wiggle in our cart and we paid, and left. We were a bit freaked out, but there wasn't much we could do at this point except hope that it'd stop. And eventually it did. It wasn't moving by the time it made it onto the serving platter.\u003c/p>\u003c/blockquote>\n\u003cp>A few Bay Area-centric cookbooks have made their way on to the bookshelves of our local independent bookstores lately. \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001440.html\">Heidi talks about the new Dona Toma's\u003c/a>\u003c/strong> cookbook and \u003cstrong>\u003ca href=\"http://www.sfist.com/archives/2006/07/06/gastronomique_savor_for_the_savvy_cook.php\">Cedric\u003c/a>\u003c/strong> posted a review of Savor: San Francisco over at \u003cstrong>\u003ca href=\"http://www.sfist.com\">sfist\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/periodgeorge-780268.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/periodgeorge-778728.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Take a random stroll down Clement Street and you'll smell old time pizzerias, peer into modish boutiques, drool over Cantonese menus, and browse Russian markets. You'll also churn up a surprise shop or two. One such tree-shaded shop is \u003cb>Period George\u003c/b>. \u003c/p>\n\u003cp>Walking into this store that stocks 18th and 19th century culinaria from all over the globe, your eyes light on glittering piles of scrolled cutlery, gilded, blossom-sprayed teacups as thin as eggshells, and tiny butter domes. For me, a Anglophile of the \u003ci>Brideshead Revisited\u003c/i> and Nancy Mitford variety, \u003cb>Period George\u003c/b> is dining and kitchen heaven. I start to conjure up vast dinner parties where each guest has their own weensy salt cellars complete with delicate silver spoons and me serving punch with the most painfully elegant toddy ladle. I've never been the biggest fan of the idea of poached eggs, but a set of blush and bashful pink eggcups and a polished toast rack or two might go far to change my mind.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/periodgeorge2-784012.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/periodgeorge2-782005.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Being the cocktail chick that I am, I couldn't resist snatching close two elegant eau-de-vie glasses at the end of my extensive browse. One is embellished with etched cherries for kirsch and the other with grapes for grappa. You could spend hours and still not completely take in all the beautiful objects tucked away in every corner of this minute shop. It's going to take lots of trips just to turn over every possible piece of Limoges china.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Period George\u003cbr>No. 7 Clement Street\u003cbr>San Francisco, CA 94118\u003c/i>\u003c/p>\n\u003cp>415.752.1900\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tuesday-Saturday 11 am-7 pm\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDstevenmccarthy.png\">\u003cbr>Title: General Manager, \u003cb>\u003ca href=\"http://www.prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>\u003c/b>\u003cbr>Hometown: Norwell, Massachusetts, here since 1994\u003c/p>\n\u003cp>\u003cb>Where does Prather Ranch meat come from?\u003c/b>\u003cbr>Prather Ranch is Northeast of Mount Shasta. We have our own USDA inspected slaughterhouse, packaging facility, everything. We only process Prather Ranch cattle, which is certified humane. It's a small facility. The beef is dry aged then cut and packaged and sent to the market. The lamb is raised for us in the Willamette valley, certified humane, 100% grass fed and finished. The buffalo, technically American bison comes from central Oregon, 100% grass fed and finished. Pork is raised in the Capay valley, we raise heritage breeds. \u003c/p>\n\u003cp>\u003cb>What is certified humane all about?\u003c/b>\u003cbr>\u003cb>\u003ca href=\"http://www.certifiedhumane.com/\">Certified humane\u003c/a>\u003c/b> means that animals are raised like people would want them to be raised, that they've had an idyllic farm life.\u003c/p>\n\u003cp>A non-profit third party called Humane Farm Animal care, has put together stringent standards based on work that they've done with the ASPCA and Phd's in animal science to make sure the animals have had enough room to live in, have eaten a natural diet, and had stress levels that are controlled. From birth to end of life the animals life is looked at to make sure it's been treated humanely. It's the product that is certified humane. \u003c/p>\n\u003cp>\u003cb>What's meant by terms like dry-aged and grass-fed?\u003c/b>\u003cbr>Dry aging is a process where a piece of meat is aged for a minimum of two weeks to develop the flavor and tenderness. Beef is hung in a cold humidity controlled meat locker at around 34 degrees so you lose about 10% water weight. Like a grape turns to a raisin, you're left with a more intensely flavored product.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is no definition for grass fed--no third party certifying it. Our American bison and lamb is grass fed. Our beef is grass fed for the majority of it's life, then finished on a mixture of barley, rice and alfalfa, which allows for more intramuscular fat and marbling and that gives the beef a \"beefier\" flavor. One hundred percent grass fed can be a little too lean and can be inconsistent because grass is inconsistent, when it's dry the beef may not be as good. \u003c/p>\n\u003cp>\u003cb>Which cuts of meat are best, worst and most unusual?\u003c/b>\u003cbr>The most overrated cut of meat is the filet mignon, by far. It's the tenderest, and it's expensive because there's not that much of it, but the flavor is lacking. In restaurants it's always sauced because it's relatively flavorless. \u003c/p>\n\u003cp>Personally I like a rib-eye, it has the best combination of flavor and tenderness. I salt and pepper it and grill it. \u003c/p>\n\u003cp>As far as more unusual cuts of meat, we've been getting more and more requests for beef cheeks, hangar steaks, and pork shoulder. We'll be selling lard soon and organic beef jerky. \u003c/p>\n\u003cp>\u003cb>Who have been the most surprising visitors to the market?\u003c/b>\u003cbr>Late last year Prince Charles and the Duchess visited the market. We talked about the breeds of animals since they are based on British breeds, Angus, Hereford, and cross breeds. We talked about British pig breeds. The Prince raises animals and wanted to know about what kind of premium we could charge for non-mainstream products, heritage products. He was more down-to-earth than you would expect and he knew what he was talking about when it came to beef and pork. Especially since he's a vegetarian!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For my take on Certified Humane, visit \u003ca href=\"http://cookingwithamy.blogspot.com/2006/07/certified-humane.html\">Cooking with Amy\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"description": "Title: General Manager, Prather Ranch Meat Co.Hometown: Norwell, Massachusetts, here since 1994 Where does Prather Ranch meat come from?Prather Ranch is Northeast of Mount Shasta. We have our own USDA inspected slaughterhouse, packaging facility, everything. We only process Prather Ranch cattle, which is certified humane. It's a small facility. The beef is dry aged then",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDstevenmccarthy.png\">\u003cbr>Title: General Manager, \u003cb>\u003ca href=\"http://www.prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>\u003c/b>\u003cbr>Hometown: Norwell, Massachusetts, here since 1994\u003c/p>\n\u003cp>\u003cb>Where does Prather Ranch meat come from?\u003c/b>\u003cbr>Prather Ranch is Northeast of Mount Shasta. We have our own USDA inspected slaughterhouse, packaging facility, everything. We only process Prather Ranch cattle, which is certified humane. It's a small facility. The beef is dry aged then cut and packaged and sent to the market. The lamb is raised for us in the Willamette valley, certified humane, 100% grass fed and finished. The buffalo, technically American bison comes from central Oregon, 100% grass fed and finished. Pork is raised in the Capay valley, we raise heritage breeds. \u003c/p>\n\u003cp>\u003cb>What is certified humane all about?\u003c/b>\u003cbr>\u003cb>\u003ca href=\"http://www.certifiedhumane.com/\">Certified humane\u003c/a>\u003c/b> means that animals are raised like people would want them to be raised, that they've had an idyllic farm life.\u003c/p>\n\u003cp>A non-profit third party called Humane Farm Animal care, has put together stringent standards based on work that they've done with the ASPCA and Phd's in animal science to make sure the animals have had enough room to live in, have eaten a natural diet, and had stress levels that are controlled. From birth to end of life the animals life is looked at to make sure it's been treated humanely. It's the product that is certified humane. \u003c/p>\n\u003cp>\u003cb>What's meant by terms like dry-aged and grass-fed?\u003c/b>\u003cbr>Dry aging is a process where a piece of meat is aged for a minimum of two weeks to develop the flavor and tenderness. Beef is hung in a cold humidity controlled meat locker at around 34 degrees so you lose about 10% water weight. Like a grape turns to a raisin, you're left with a more intensely flavored product.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is no definition for grass fed--no third party certifying it. Our American bison and lamb is grass fed. Our beef is grass fed for the majority of it's life, then finished on a mixture of barley, rice and alfalfa, which allows for more intramuscular fat and marbling and that gives the beef a \"beefier\" flavor. One hundred percent grass fed can be a little too lean and can be inconsistent because grass is inconsistent, when it's dry the beef may not be as good. \u003c/p>\n\u003cp>\u003cb>Which cuts of meat are best, worst and most unusual?\u003c/b>\u003cbr>The most overrated cut of meat is the filet mignon, by far. It's the tenderest, and it's expensive because there's not that much of it, but the flavor is lacking. In restaurants it's always sauced because it's relatively flavorless. \u003c/p>\n\u003cp>Personally I like a rib-eye, it has the best combination of flavor and tenderness. I salt and pepper it and grill it. \u003c/p>\n\u003cp>As far as more unusual cuts of meat, we've been getting more and more requests for beef cheeks, hangar steaks, and pork shoulder. We'll be selling lard soon and organic beef jerky. \u003c/p>\n\u003cp>\u003cb>Who have been the most surprising visitors to the market?\u003c/b>\u003cbr>Late last year Prince Charles and the Duchess visited the market. We talked about the breeds of animals since they are based on British breeds, Angus, Hereford, and cross breeds. We talked about British pig breeds. The Prince raises animals and wanted to know about what kind of premium we could charge for non-mainstream products, heritage products. He was more down-to-earth than you would expect and he knew what he was talking about when it came to beef and pork. Especially since he's a vegetarian!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>For my take on Certified Humane, visit \u003ca href=\"http://cookingwithamy.blogspot.com/2006/07/certified-humane.html\">Cooking with Amy\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer & Bay Area Farmers' Markets",
"title": "Summer & Bay Area Farmers' Markets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-36-720873.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-36-707747.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Santa Rosa plums\u003c/p>\n\u003cp>Now that it's July, we can join the rest of the country and call it summer. The sun shines and shines, cobalt skies shout. Pale legs are emancipated; dogs lope across beaches and parks. Fruit of all stripes and colors arrives fast and furious, fills kitchens, and buries farm stand crates. Basil's oily aroma drunkens noses, corn on the cob gives us something to floss about, we wait at the edge of our seats for tomatoes, melon juices drip down sweaty necks, fleeting apricots seduce, ice cream becomes a meal, dinner tables overflow with barely cooked greens, grill smoke permeates cool breezes, bush berries stain fingers and lips, stone fruit hybrids decorate tables alongside tiny flowers and we glow at summer parties wearing linen and seersucker.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-01-742677.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-01-740208.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Summer is alive with possibility. We expose our skin to the first heat of summer, dive without hesitation into oceans and rivers and lakes. Eat outside, swallow gulps of sunshine, season fish and meat simply with peppery green olive oils and pebbly sea salts, drink gazpacho, ice coffee, adventure near and far, nap in the shade of old trees, combat mosquitoes, spread chevre on toast and call it a day.\u003c/p>\n\u003cp>Farmers' markets are at their most energetic during the summer. Farmers wait impatiently for fruits and veggies to reach utmost potential, compete with brazen birds and gophers, pick and pack fragile, ripe, perfect produce and hope there's nothing left to bring home. Summer's sleepless nights belong to flatbeds, Latin American men and women pickers and grafters, and clear still moonlit skies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-30-770230.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-30-768163.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Boysenberries\u003c/p>\n\u003cp>Chefs understand that their food costs will rise in summer. Pastry chefs emerge like bears from winter hibernation, doubling and tripling dessert options. Farmers' markets become daytime porn for those of us locked away in florescent-lit kitchens. We all wait for our favorite farmers to return, their arrival celebrated with multiple case buys and a change in dinner plans. We walk away with more than we need and we invite friends over with abandon. We have leftovers for breakfast and breakfast for dinner.\u003c/p>\n\u003cp>Depending on size, location, and the arrangement of various farms, every farmers' market develops a personality slightly different from the next one. In summer I try to visit as many as I can get to, comparing prices, varietals, and visiting those who I know only sell at one or the other markets closest to my home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_77.php\">Short Night\u003c/a> is one such farm. Growing specific, ecclectic crops, the McAravy's have a dedicated, if not slightly possessive following. Regular customers whisper sweet nothings in Jeff McAravy's ear hoping to get the best melon, sweetest Vidalia onion, most tender okra. His family's farm only graces the Ferry Plaza Farmers' Market.\u003c/p>\n\u003cp>Andante Dairy\u003ca href=\"http://www.andantedairy.com/products.htm\">\u003c/a>, another San Francisco favorite, is Soyoung Scanlan's one person cheese company. Soyoung's cheeses fool even the French into thinking she imports the cheeses she tends and creates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-07-734654.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-07-733055.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-08-797786.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-08-794078.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Perfectly \u003ca href=\"http://www.cuesa.org/markets/artisans/\">flanked on her left and right\u003c/a> at the market are complementary foods. \u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a> displays tasting jars of the season's potent flavours in fruit \"cheeses,\" conserves and traditional British cut \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">marmalades\u003c/a>, and \u003ca href=\"http://www.dellafattoria.com/chop.htm\">Della Fattoria\u003c/a>'s beautiful booth overflows with large baskets and hand crafted breads. They have a line from the moment the market opens at 8am, until they sell out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-09-781005.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-09-778254.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-11-700771.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-11-798150.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-10-718335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-10-715431.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Kathleen & Ed Weber of Della Fattoria\u003c/p>\n\u003cp>And on Della Fattoria's other side is the small and humble \u003ca href=\"http://www.bodegagoatcheese.com/about.html\">Bodega Goat Cheese\u003c/a>. Branching away from the ever-present French style, Javier and Patty raise goats on a \u003ca href=\"http://www.bodegagoatcheese.com/nutriculture.html\">Sustainable\u003c/a> ranch and produce cheeses in a Peruvian style. I am head-over-heels in love with their smooth silky \u003ca href=\"http://www.bodegagoatcheese.com/typesandshipping.html\">Crema\u003c/a>, but I have rarely disliked anything they come to market with.\u003c/p>\n\u003cp>Turn on a dime and you'll be facing \u003ca href=\"http://www.redwoodhill.com/about_us.htm\">Redwood Hill\u003c/a>. A goat farm worth visiting, especially after the goats have just given birth. In summer I keep up with my plain yogurt and fresh fruit breakfasts with their \u003ca href=\"http://www.redwoodhill.com/yogurt.htm\">goat yogurt\u003c/a>. Light and refreshing, I have often used it as a base for pannacotta and sorbet. And year-round I'm picking up the award winning Bucheret.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-19-784509.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-19-781762.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On the water-side of the Ferry Building I also always stop by \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_61.php\">Mariquita\u003c/a>, chat with Julia and Andy Griffin. I pick up generous bunches of Erbette chard, a melt-in-your-mouth Italian green they were given the seeds to by a SF chef after an inspirational trip. Various kinds of basil scent the air and I look longingly at the lemon basil remembering all the ice cream I've made with it!\u003c/p>\n\u003cp>Yarena Farms lives next door in a blink of a booth. They are the only farmers I know growing and selling Tayberries. A true fuchsia, these long berries hail from Australia, are uniquely flavored and perfect for pie.\u003c/p>\n\u003cp>Although \u003ca href=\"http://blossombluff.com/\">Blossom Bluff Orchards\u003c/a> comes to the market year-round, I am most happy to see them during stone fruit season. Ted and Fran Loewen \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_8.php\">grow a vast array of \u003c/a> nectarines, plums, apricots and all the hybrids in between. Once certified \"California Clean,\" Blossom Bluff is currently mostly Organic and by 2007 will be fully so. Checking in with them weekly insures tasting some of the most fragile, delicately flavored plum-apricot crosses California fruit breeders have to offer. Luckily for us they can be found in every major farmers' market in SF, Berkeley and Marin.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-14-700961.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-14-799526.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Ted Loewen of Blossom Bluff Orchards\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-15-755785.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-15-752986.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Set up to accomodate the crowds, Knoll Farms has to be one of the busiest stalls. In fig season you won't find \u003ca href=\"http://www.kqed.org/weblog/food/2006/05/brentwood-agricultural-land-trusts-2nd.jsp\">Kristie Knoll\u003c/a> and her hive of workers standing still! Nik Terczak samples their wares with a nifty \"candy-girl\" contraption and sweet and savoury cooks pick up orders from the refrigerated truck in back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-04-760278.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-04-758151.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-05-713021.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-05-705089.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Circling around to the other side I see what Dirty Girl\u003ca href=\"http://www.dirtygirlproduce.com/\">\u003c/a> has to offer. Lately their strawberries have been pregnant with deep sweetness and delicate flesh. Icicle and French radishes are always a sure bet and if I'm making a large salad I'll buy a bunch of dandelion greens to add a dash of bitterness and depth.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-17-782883.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-17-776158.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Walking alongside the south end of the Ferry Building I pass \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> and stop for iced coffee of the gods. Cold water infused and finished with a dash of chicory, this liquid should be made illegal or turned into a National Treasure. \"But you're not a coffee drinker,\" my friends admonish. It's true, and yet, I am bewitched.\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/the_fatted_calf.html\">Fatted Calf\u003c/a> is conveniently located next door and I pick up my weekly order of whatever meaty pleasure catches my fancy from their tempting newsletter.\u003c/p>\n\u003cp>O Summer! Peppers of all colors, heats, sizes! No one knows peppers better than \u003ca href=\"http://www.happyquailfarms.com/Family.htm\">Happy Quail Farms\u003c/a>. Craving Hungarian peppers? They have them. Need a quick and fabulous appetizer? Try Pimientos de Padron. Easy to prepare, insurpassably delicious, and addictive, you'll wish you bought more no matter how many bags you buy. After your first introduction, sharing might be difficult!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-22-767903.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-22-760543.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-26-745472.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-26-740324.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>David and son Felipe Winsberg of Happy Quail farms\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-28-745689.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-28-735057.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Finishing in San Francisco, I head back home, stopping at the Berkeley Farmers' Market on Center Street off Martin Luther King. Only one block long, this market is bustling with the energy of warmer days and more and more produce to choose from. People fill bicycle baskets and catch up with friends.\u003c/p>\n\u003cp>Less competitive and overwhelming than the Ferry Building market, I have more time to talk to farmers and food artisans. I walk the length of the street and shop on my way back. Carl Rosato of Woodleaf Farm gives me a hug and and we talk about when he will bring his incredible peaches to San Francisco. Because of the rain, many crops are late as planting or ripening was impossible with the ground so wet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-37-759340.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-37-757931.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Carl Rosato of Woodleaf Farm\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-38-720112.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-38-718387.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I pick out a flat of perfect nectarines from Blossom Bluff for my friend Michael Dotson, chef at \u003ca href=\"http://evvia.net/\">Evvia\u003c/a>. I kiss each one; inhaling deeply, look carefully at the stem end to make sure color bleeds right down into its belly button. Stone fruit should always be ripe when it's picked, as it gains scant more sugar off the tree.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-35-718151.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-35-716625.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I already have some of \u003ca href=\"http://www.geocities.com/elmadgc/index.html\">Eduardo Morell's\u003c/a> dense rye bread at home, but I take a long hard look at his carefully arranged table, remembering a time when this business was a dream he spoke of excitedly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-43-742898.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-43-741471.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-34-776032.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-34-774410.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>We visit Blue Bottle again and finish the morning with the best kept pastry secret in the Bay Area: \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/who_im_picking_.html\">Pasta Pacifico\u003c/a>'s dark raisin studded, flaky, buttery danish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-40-790157.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-40-788658.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n",
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"description": "Santa Rosa plums Now that it's July, we can join the rest of the country and call it summer. The sun shines and shines, cobalt skies shout. Pale legs are emancipated; dogs lope across beaches and parks. Fruit of all stripes and colors arrives fast and furious, fills kitchens, and buries farm stand crates. Basil's",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-36-720873.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-36-707747.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Santa Rosa plums\u003c/p>\n\u003cp>Now that it's July, we can join the rest of the country and call it summer. The sun shines and shines, cobalt skies shout. Pale legs are emancipated; dogs lope across beaches and parks. Fruit of all stripes and colors arrives fast and furious, fills kitchens, and buries farm stand crates. Basil's oily aroma drunkens noses, corn on the cob gives us something to floss about, we wait at the edge of our seats for tomatoes, melon juices drip down sweaty necks, fleeting apricots seduce, ice cream becomes a meal, dinner tables overflow with barely cooked greens, grill smoke permeates cool breezes, bush berries stain fingers and lips, stone fruit hybrids decorate tables alongside tiny flowers and we glow at summer parties wearing linen and seersucker.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-01-742677.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-01-740208.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Summer is alive with possibility. We expose our skin to the first heat of summer, dive without hesitation into oceans and rivers and lakes. Eat outside, swallow gulps of sunshine, season fish and meat simply with peppery green olive oils and pebbly sea salts, drink gazpacho, ice coffee, adventure near and far, nap in the shade of old trees, combat mosquitoes, spread chevre on toast and call it a day.\u003c/p>\n\u003cp>Farmers' markets are at their most energetic during the summer. Farmers wait impatiently for fruits and veggies to reach utmost potential, compete with brazen birds and gophers, pick and pack fragile, ripe, perfect produce and hope there's nothing left to bring home. Summer's sleepless nights belong to flatbeds, Latin American men and women pickers and grafters, and clear still moonlit skies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-30-770230.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-30-768163.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Boysenberries\u003c/p>\n\u003cp>Chefs understand that their food costs will rise in summer. Pastry chefs emerge like bears from winter hibernation, doubling and tripling dessert options. Farmers' markets become daytime porn for those of us locked away in florescent-lit kitchens. We all wait for our favorite farmers to return, their arrival celebrated with multiple case buys and a change in dinner plans. We walk away with more than we need and we invite friends over with abandon. We have leftovers for breakfast and breakfast for dinner.\u003c/p>\n\u003cp>Depending on size, location, and the arrangement of various farms, every farmers' market develops a personality slightly different from the next one. In summer I try to visit as many as I can get to, comparing prices, varietals, and visiting those who I know only sell at one or the other markets closest to my home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_77.php\">Short Night\u003c/a> is one such farm. Growing specific, ecclectic crops, the McAravy's have a dedicated, if not slightly possessive following. Regular customers whisper sweet nothings in Jeff McAravy's ear hoping to get the best melon, sweetest Vidalia onion, most tender okra. His family's farm only graces the Ferry Plaza Farmers' Market.\u003c/p>\n\u003cp>Andante Dairy\u003ca href=\"http://www.andantedairy.com/products.htm\">\u003c/a>, another San Francisco favorite, is Soyoung Scanlan's one person cheese company. Soyoung's cheeses fool even the French into thinking she imports the cheeses she tends and creates.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-07-734654.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-07-733055.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-08-797786.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-08-794078.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Perfectly \u003ca href=\"http://www.cuesa.org/markets/artisans/\">flanked on her left and right\u003c/a> at the market are complementary foods. \u003ca href=\"http://www.junetaylorjams.com/\">June Taylor\u003c/a> displays tasting jars of the season's potent flavours in fruit \"cheeses,\" conserves and traditional British cut \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/03/the_best_marmal.html\">marmalades\u003c/a>, and \u003ca href=\"http://www.dellafattoria.com/chop.htm\">Della Fattoria\u003c/a>'s beautiful booth overflows with large baskets and hand crafted breads. They have a line from the moment the market opens at 8am, until they sell out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-09-781005.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-09-778254.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-11-700771.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-11-798150.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-10-718335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-10-715431.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Kathleen & Ed Weber of Della Fattoria\u003c/p>\n\u003cp>And on Della Fattoria's other side is the small and humble \u003ca href=\"http://www.bodegagoatcheese.com/about.html\">Bodega Goat Cheese\u003c/a>. Branching away from the ever-present French style, Javier and Patty raise goats on a \u003ca href=\"http://www.bodegagoatcheese.com/nutriculture.html\">Sustainable\u003c/a> ranch and produce cheeses in a Peruvian style. I am head-over-heels in love with their smooth silky \u003ca href=\"http://www.bodegagoatcheese.com/typesandshipping.html\">Crema\u003c/a>, but I have rarely disliked anything they come to market with.\u003c/p>\n\u003cp>Turn on a dime and you'll be facing \u003ca href=\"http://www.redwoodhill.com/about_us.htm\">Redwood Hill\u003c/a>. A goat farm worth visiting, especially after the goats have just given birth. In summer I keep up with my plain yogurt and fresh fruit breakfasts with their \u003ca href=\"http://www.redwoodhill.com/yogurt.htm\">goat yogurt\u003c/a>. Light and refreshing, I have often used it as a base for pannacotta and sorbet. And year-round I'm picking up the award winning Bucheret.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-19-784509.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-19-781762.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On the water-side of the Ferry Building I also always stop by \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_61.php\">Mariquita\u003c/a>, chat with Julia and Andy Griffin. I pick up generous bunches of Erbette chard, a melt-in-your-mouth Italian green they were given the seeds to by a SF chef after an inspirational trip. Various kinds of basil scent the air and I look longingly at the lemon basil remembering all the ice cream I've made with it!\u003c/p>\n\u003cp>Yarena Farms lives next door in a blink of a booth. They are the only farmers I know growing and selling Tayberries. A true fuchsia, these long berries hail from Australia, are uniquely flavored and perfect for pie.\u003c/p>\n\u003cp>Although \u003ca href=\"http://blossombluff.com/\">Blossom Bluff Orchards\u003c/a> comes to the market year-round, I am most happy to see them during stone fruit season. Ted and Fran Loewen \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_8.php\">grow a vast array of \u003c/a> nectarines, plums, apricots and all the hybrids in between. Once certified \"California Clean,\" Blossom Bluff is currently mostly Organic and by 2007 will be fully so. Checking in with them weekly insures tasting some of the most fragile, delicately flavored plum-apricot crosses California fruit breeders have to offer. Luckily for us they can be found in every major farmers' market in SF, Berkeley and Marin.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-14-700961.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-14-799526.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Ted Loewen of Blossom Bluff Orchards\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-15-755785.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-15-752986.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Set up to accomodate the crowds, Knoll Farms has to be one of the busiest stalls. In fig season you won't find \u003ca href=\"http://www.kqed.org/weblog/food/2006/05/brentwood-agricultural-land-trusts-2nd.jsp\">Kristie Knoll\u003c/a> and her hive of workers standing still! Nik Terczak samples their wares with a nifty \"candy-girl\" contraption and sweet and savoury cooks pick up orders from the refrigerated truck in back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-04-760278.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-04-758151.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-05-713021.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-05-705089.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Circling around to the other side I see what Dirty Girl\u003ca href=\"http://www.dirtygirlproduce.com/\">\u003c/a> has to offer. Lately their strawberries have been pregnant with deep sweetness and delicate flesh. Icicle and French radishes are always a sure bet and if I'm making a large salad I'll buy a bunch of dandelion greens to add a dash of bitterness and depth.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-17-782883.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-17-776158.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Walking alongside the south end of the Ferry Building I pass \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> and stop for iced coffee of the gods. Cold water infused and finished with a dash of chicory, this liquid should be made illegal or turned into a National Treasure. \"But you're not a coffee drinker,\" my friends admonish. It's true, and yet, I am bewitched.\u003c/p>\n\u003cp>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/the_fatted_calf.html\">Fatted Calf\u003c/a> is conveniently located next door and I pick up my weekly order of whatever meaty pleasure catches my fancy from their tempting newsletter.\u003c/p>\n\u003cp>O Summer! Peppers of all colors, heats, sizes! No one knows peppers better than \u003ca href=\"http://www.happyquailfarms.com/Family.htm\">Happy Quail Farms\u003c/a>. Craving Hungarian peppers? They have them. Need a quick and fabulous appetizer? Try Pimientos de Padron. Easy to prepare, insurpassably delicious, and addictive, you'll wish you bought more no matter how many bags you buy. After your first introduction, sharing might be difficult!)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-22-767903.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-22-760543.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-26-745472.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-26-740324.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>David and son Felipe Winsberg of Happy Quail farms\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-28-745689.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-28-735057.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Finishing in San Francisco, I head back home, stopping at the Berkeley Farmers' Market on Center Street off Martin Luther King. Only one block long, this market is bustling with the energy of warmer days and more and more produce to choose from. People fill bicycle baskets and catch up with friends.\u003c/p>\n\u003cp>Less competitive and overwhelming than the Ferry Building market, I have more time to talk to farmers and food artisans. I walk the length of the street and shop on my way back. Carl Rosato of Woodleaf Farm gives me a hug and and we talk about when he will bring his incredible peaches to San Francisco. Because of the rain, many crops are late as planting or ripening was impossible with the ground so wet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-37-759340.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-37-757931.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Carl Rosato of Woodleaf Farm\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-38-720112.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-38-718387.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I pick out a flat of perfect nectarines from Blossom Bluff for my friend Michael Dotson, chef at \u003ca href=\"http://evvia.net/\">Evvia\u003c/a>. I kiss each one; inhaling deeply, look carefully at the stem end to make sure color bleeds right down into its belly button. Stone fruit should always be ripe when it's picked, as it gains scant more sugar off the tree.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-35-718151.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-35-716625.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I already have some of \u003ca href=\"http://www.geocities.com/elmadgc/index.html\">Eduardo Morell's\u003c/a> dense rye bread at home, but I take a long hard look at his carefully arranged table, remembering a time when this business was a dream he spoke of excitedly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-43-742898.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-43-741471.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-34-776032.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fmJuly-34-774410.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>We visit Blue Bottle again and finish the morning with the best kept pastry secret in the Bay Area: \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/05/who_im_picking_.html\">Pasta Pacifico\u003c/a>'s dark raisin studded, flaky, buttery danish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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