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On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_60722":{"type":"posts","id":"bayareabites_60722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60722","score":null,"sort":[1367110802000]},"guestAuthors":[],"slug":"a-fresh-pod-cast-savoring-springs-green-peas","title":"A Fresh Pod Cast: Savoring Spring's Green Peas","publishDate":1367110802,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1-1024x574.jpg\" alt=\"Peas. Photo: Sheri Castle for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sheri Castle, \u003ca href=\"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas\">Kitchen Window, NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#soup\">Chilled Garden Pea And Mint Soup\u003c/a>, \u003ca href=\"#dip\">Peas And Parmesan Dip\u003c/a> and \u003ca href=\"#rice\">Risi E Bisi (Rice And Peas)\u003c/a>.\u003c/p>\n\u003cp>Spring's little green garden peas were nearly done in by the tin can. Their unfortunate incarceration rendered them drab, mush and bleak. They tasted of the tinny can, if anything at all. Brilliant, beautiful, garden peas deserve better.\u003c/p>\n\u003cp>Behold fresh peas straight from the pod: emerald green and tender, yet with a gentle crunch. They taste sweet, green and grassy, with hints of garden soil (in a good way). However, they are vulnerable and have no patience; their sugars quickly regress to starch from the moment they are picked. No spring vegetable is more delightful when fresh and more disappointing when not. As Winston Churchill recalled, \"We lived very simply — but with all the essentials of life well understood and provided for — hot baths, cold champagne, new peas and old brandy.\"\u003c/p>\n\u003cp>Perhaps the best recipe for garden peas is really no recipe at all, but more of a procedure. Go to a garden, position yourself at the start of a ready row of peas, pluck a pod from the vine, open it, spill the peas into your mouth, pitch the pod over your shoulder and enjoy the feast. Repeat to the end of the row.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Little round peas have numerous names: green peas, sweet peas, spring peas, English peas, petit pois and garden peas. Each name tells part of their story. They are green, the good ones are sweet, they come up in the spring, many varieties hailed from England and France, and at one time they were grown only in kitchen gardens (as opposed to field peas grown among crops in the field). Humans have cultivated peas for at least 12,000 years, making them one of the earliest crops, but it was centuries before gardeners developed peas that could be eaten fresh instead of only dried.\u003c/p>\n\u003cp>Garden peas were once so expensive and dear that only royalty and the very wealthy could enjoy them. In the late 17th century, eating freshly shelled peas was a daring food craze in the court of King Louis XIV, where the elite popped them like pills and nibbled them as candy. \"This subject of peas continues to absorb all others, the anxiety to eat them, the pleasure of having eaten them and the desire to eat them again,\" Madame de Maintenon, wife of Louis XIV, wrote in 1696. \"It is both a fashion and a madness.\"\u003c/p>\n\u003cp>Thomas Jefferson was similarly smitten by green garden peas, having discovered them during his time in France. He's reported to have cataloged at least 50 varieties and grown at least 30 at Monticello. Jefferson's meticulous records and correspondence reveal that he competed with fellow growers as to who could serve the first bowl of peas each spring, sometimes letting his competitors believe they had won just to keep the game interesting.\u003c/p>\n\u003cp>Our lesson is that we must eat fresh peas in their seasonal prime, which is fleeting and rare. Even now, only 5 percent of all peas are sold and eaten fresh. The consolation prize is frozen peas. Few vegetables are more amenable to freezing. If frozen quickly after harvest, before they have a chance to decline, garden peas are able to retain all their color and nutritional value, most of their flavor and much of their texture. When freshly picked and shelled peas aren't available, frozen baby peas are almost always superior to so-called fresh peas that are several days old.\u003c/p>\n\u003cp>It's springtime. Give peas a chance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Chilled Garden Pea And Mint Soup\u003c/h3>\n\u003cfigure id=\"attachment_60903\" class=\"wp-caption aligncenter\" style=\"max-width: 393px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\" alt=\"Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\" width=\"393\" height=\"500\" class=\"size-full wp-image-60903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>I created this soup to serve warm, and it was pretty good. The next day when I pulled the leftover soup out of the refrigerator to reheat, I licked a little cold soup off the spoon. What an improvement. The chilly overnight rest mingled the flavors. The brightness of the peas really came through, and the mint mellowed into a hint rather than a punch. The soup held its lovely emerald green color. Voila, a chilled soup was born. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup chopped spring onions or baby leeks (white and tender green parts)\u003cbr>\nSalt\u003cbr>\n3 cups chicken or light-colored vegetable stock\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n1/2 cup half-and-half\u003cbr>\n3/4 cup lightly packed fresh mint leaves\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\nSour cream, for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large saucepan, melt the butter over medium heat. Stir in the onions and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a simmer. Add the peas and cook until they are barely tender, 5 to 8 minutes. Stir in the half-and-half, mint, salt, sugar and pepper and warm through.\u003c/p>\n\u003cp>Puree the soup in a blender (working in batches to not fill the blender more than half full) and return it to the pot, or puree it directly in the pot with an immersion blender.\u003c/p>\n\u003cp>Cool to room temperature, cover and refrigerate until well-chilled, at least 4 hours and preferably overnight. Stir well, check the seasoning and serve chilled, garnished with a dollop of sour cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dip\">\u003c/a>Recipe: Peas And Parmesan Dip\u003c/h3>\n\u003cfigure id=\"attachment_60902\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\" alt=\"Peas And Parmesan Dip. Photo: Sheri Castle for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas And Parmesan Dip. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>It's a dip for potato chips. It's a topping for crostini. It's a side dish to serve with garlicky lamb or glazed ham. In any guise, it's a bowl of bright green goodness. This dish needs a little lemon juice, but don't add it until right before serving because the acidity quickly dulls the bright green color. When serving this as a crostini topping, I like to spread the bread with a little fresh ricotta cheese or quark before spooning on the pea mixture. The delicate, creamy sweetness of the cheese is delicious with the citrusy peas.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups freshly shelled garden peas (from about 2 pounds of pods) or frozen peas\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 garlic clove\u003cbr>\n1 teaspoon finely grated lemon zest\u003cbr>\n1 tablespoon extra-virgin olive oil, preferably lemon-infused oil\u003cbr>\n1/2 cup lightly packed freshly grated Parmesan cheese, divided\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n1 tablespoon fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saucepan, simmer the peas and stock over medium heat until the peas are barely tender, 3 to 5 minutes. Use a slotted spoon to transfer the peas to the bowl of a food processor fitted with the metal blade and pulse to crush the peas, adding a little of the cooking liquid if needed to get them moving.\u003c/p>\n\u003cp>Add the garlic, zest, oil and 6 tablespoons of the Parmesan and pulse until the mixture is fairly smooth, but not pureed. It should be thick enough to serve as dip or eat with a fork. Add a little more cooking liquid or oil if needed. Season with salt and pepper. Transfer into a serving bowl.\u003c/p>\n\u003cp>Just before serving, stir in the lemon juice and sprinkle the remaining 2 tablespoons of Parmesan over the top. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Risi E Bisi (Rice And Peas)\u003c/h3>\n\u003cfigure id=\"attachment_60900\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\" alt=\"Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-60900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is a revered classic Venetian recipe that dates back to the days of the Doges, when it was prepared only on spring feast days. Even now, the dish tastes best when made with freshly picked and shelled spring garden peas, preserving its status as celebration fare. To stay true to its Venetian roots, try to find Vialone Nana rice, a variety from Venice, although regular Arborio and carnaroli are good, too. \u003c/em>\u003c/p>\n\u003cp>\u003cem>This simple yet sublime combination of rice and peas has Southern roots as well. During the formation of rice plantations in the Low Country sea islands of South Carolina and Georgia, Venetian rice farmers were brought in to design and manage the canals that irrigated the rice fields. Although many cultures contributed to the melting pot that would evolve into Southern cuisine, it's not hard to imagine that the Venetians brought along their penchant for mixing rice with legumes, a practice perfected in the classic Southern melting pot dish known as Hoppin' John. The rice they grew was named Carolina Gold and is still available in some stores and online. \u003c/em>\u003c/p>\n\u003cp>\u003cem>When served, \u003c/em>risi e bisi\u003cem> is brothy enough to warrant a spoon, landing it somewhere between Italian risotto or Southern purloo and a hearty soup. As is typical of much Italian and Southern home cooking, there are nearly as many techniques for making this dish as there are cooks. This is mine, although I often omit the ham. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 to 8 cups chicken stock\u003cbr>\n1 short thyme sprig\u003cbr>\n1 bay leaf\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup very finely chopped onion or shallots\u003cbr>\n1/4 cup diced pancetta or baked Virginia ham (about 2 ounces)\u003cbr>\n2 cups Arborio, Carolina Gold or other medium-grain rice (about 14 ounces)\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1/2 cup finely grated Parmesan\u003cbr>\n2 tablespoons finely chopped fresh flat-leaf parsley\u003cbr>\nKosher salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium saucepan, bring the stock to a very gentle simmer in. Drop in the thyme sprig and bay leaf. Keep warm over low heat.\u003c/p>\n\u003cp>In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in the pancetta and cook, stirring, until lightly browned, about 3 minutes. Add the rice and stir until each grain is coated and a little shiny, about 2 minutes.\u003c/p>\n\u003cp>Add 1 cup of the warm stock. Cook, stirring continuously, until the rice absorbs the stock. Continue adding stock in 1-cup increments, stirring continuously and waiting until the rice absorbs each addition before adding the next. After the third addition of stock, stir in the peas. As the rice cooks and swells, it will absorb the stock more slowly.\u003c/p>\n\u003cp>Continue adding stock and stirring until the rice is al dente and bathed in a little soupy broth. The entire process should take 20 to 25 minutes. You might have a little stock left over, but it is better for the dish to be a little too soupy than too dry. Discard the thyme and bay leaf.\u003c/p>\n\u003cp>Remove the pan from the heat. Stir in the olive oil, Parmesan and parsley. Season with salt and pepper and serve at once. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nSheri Castle is an award-winning food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise. Sheri hails from the Blue Ridge Mountains but has lived in Chapel Hill, N.C., for many years with her husband, daughter and beloved dog. She is fueled by farmers market fare and excellent bourbon. Check her out at \u003ca href=\"http://shericastle.com/\">shericastle.com\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.","status":"publish","parent":0,"modified":1367110802,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1897},"headData":{"title":"A Fresh Pod Cast: Savoring Spring's Green Peas | KQED","description":"Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Fresh Pod Cast: Savoring Spring's Green Peas","datePublished":"2013-04-28T01:00:02.000Z","dateModified":"2013-04-28T01:00:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"60722 http://blogs.kqed.org/bayareabites/?p=60722","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/27/a-fresh-pod-cast-savoring-springs-green-peas/","disqusTitle":"A Fresh Pod Cast: Savoring Spring's Green Peas","nprByline":"Sheri Castle","nprStoryId":"178577521","nprApiLink":"http://api.npr.org/query?id=178577521&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas?ft=3&f=178577521","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Apr 2013 03:22:00 -0400","nprStoryDate":"Wed, 24 Apr 2013 03:18:00 -0400","nprLastModifiedDate":"Wed, 24 Apr 2013 03:22:14 -0400","path":"/bayareabites/60722/a-fresh-pod-cast-savoring-springs-green-peas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peas1-1024x574.jpg\" alt=\"Peas. Photo: Sheri Castle for NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sheri Castle, \u003ca href=\"http://www.npr.org/2013/04/23/178577521/a-fresh-pod-cast-savoring-springs-green-peas\">Kitchen Window, NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#soup\">Chilled Garden Pea And Mint Soup\u003c/a>, \u003ca href=\"#dip\">Peas And Parmesan Dip\u003c/a> and \u003ca href=\"#rice\">Risi E Bisi (Rice And Peas)\u003c/a>.\u003c/p>\n\u003cp>Spring's little green garden peas were nearly done in by the tin can. Their unfortunate incarceration rendered them drab, mush and bleak. They tasted of the tinny can, if anything at all. Brilliant, beautiful, garden peas deserve better.\u003c/p>\n\u003cp>Behold fresh peas straight from the pod: emerald green and tender, yet with a gentle crunch. They taste sweet, green and grassy, with hints of garden soil (in a good way). However, they are vulnerable and have no patience; their sugars quickly regress to starch from the moment they are picked. No spring vegetable is more delightful when fresh and more disappointing when not. As Winston Churchill recalled, \"We lived very simply — but with all the essentials of life well understood and provided for — hot baths, cold champagne, new peas and old brandy.\"\u003c/p>\n\u003cp>Perhaps the best recipe for garden peas is really no recipe at all, but more of a procedure. Go to a garden, position yourself at the start of a ready row of peas, pluck a pod from the vine, open it, spill the peas into your mouth, pitch the pod over your shoulder and enjoy the feast. Repeat to the end of the row.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Little round peas have numerous names: green peas, sweet peas, spring peas, English peas, petit pois and garden peas. Each name tells part of their story. They are green, the good ones are sweet, they come up in the spring, many varieties hailed from England and France, and at one time they were grown only in kitchen gardens (as opposed to field peas grown among crops in the field). Humans have cultivated peas for at least 12,000 years, making them one of the earliest crops, but it was centuries before gardeners developed peas that could be eaten fresh instead of only dried.\u003c/p>\n\u003cp>Garden peas were once so expensive and dear that only royalty and the very wealthy could enjoy them. In the late 17th century, eating freshly shelled peas was a daring food craze in the court of King Louis XIV, where the elite popped them like pills and nibbled them as candy. \"This subject of peas continues to absorb all others, the anxiety to eat them, the pleasure of having eaten them and the desire to eat them again,\" Madame de Maintenon, wife of Louis XIV, wrote in 1696. \"It is both a fashion and a madness.\"\u003c/p>\n\u003cp>Thomas Jefferson was similarly smitten by green garden peas, having discovered them during his time in France. He's reported to have cataloged at least 50 varieties and grown at least 30 at Monticello. Jefferson's meticulous records and correspondence reveal that he competed with fellow growers as to who could serve the first bowl of peas each spring, sometimes letting his competitors believe they had won just to keep the game interesting.\u003c/p>\n\u003cp>Our lesson is that we must eat fresh peas in their seasonal prime, which is fleeting and rare. Even now, only 5 percent of all peas are sold and eaten fresh. The consolation prize is frozen peas. Few vegetables are more amenable to freezing. If frozen quickly after harvest, before they have a chance to decline, garden peas are able to retain all their color and nutritional value, most of their flavor and much of their texture. When freshly picked and shelled peas aren't available, frozen baby peas are almost always superior to so-called fresh peas that are several days old.\u003c/p>\n\u003cp>It's springtime. Give peas a chance.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Chilled Garden Pea And Mint Soup\u003c/h3>\n\u003cfigure id=\"attachment_60903\" class=\"wp-caption aligncenter\" style=\"max-width: 393px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasoup.jpg\" alt=\"Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\" width=\"393\" height=\"500\" class=\"size-full wp-image-60903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chilled Garden Pea And Mint Soup Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>I created this soup to serve warm, and it was pretty good. The next day when I pulled the leftover soup out of the refrigerator to reheat, I licked a little cold soup off the spoon. What an improvement. The chilly overnight rest mingled the flavors. The brightness of the peas really came through, and the mint mellowed into a hint rather than a punch. The soup held its lovely emerald green color. Voila, a chilled soup was born. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup chopped spring onions or baby leeks (white and tender green parts)\u003cbr>\nSalt\u003cbr>\n3 cups chicken or light-colored vegetable stock\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n1/2 cup half-and-half\u003cbr>\n3/4 cup lightly packed fresh mint leaves\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 teaspoon sugar\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\nSour cream, for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large saucepan, melt the butter over medium heat. Stir in the onions and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a simmer. Add the peas and cook until they are barely tender, 5 to 8 minutes. Stir in the half-and-half, mint, salt, sugar and pepper and warm through.\u003c/p>\n\u003cp>Puree the soup in a blender (working in batches to not fill the blender more than half full) and return it to the pot, or puree it directly in the pot with an immersion blender.\u003c/p>\n\u003cp>Cool to room temperature, cover and refrigerate until well-chilled, at least 4 hours and preferably overnight. Stir well, check the seasoning and serve chilled, garnished with a dollop of sour cream.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"dip\">\u003c/a>Recipe: Peas And Parmesan Dip\u003c/h3>\n\u003cfigure id=\"attachment_60902\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasdip.jpg\" alt=\"Peas And Parmesan Dip. Photo: Sheri Castle for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-60902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peas And Parmesan Dip. Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>It's a dip for potato chips. It's a topping for crostini. It's a side dish to serve with garlicky lamb or glazed ham. In any guise, it's a bowl of bright green goodness. This dish needs a little lemon juice, but don't add it until right before serving because the acidity quickly dulls the bright green color. When serving this as a crostini topping, I like to spread the bread with a little fresh ricotta cheese or quark before spooning on the pea mixture. The delicate, creamy sweetness of the cheese is delicious with the citrusy peas.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups freshly shelled garden peas (from about 2 pounds of pods) or frozen peas\u003cbr>\n1/2 cup chicken stock\u003cbr>\n1 garlic clove\u003cbr>\n1 teaspoon finely grated lemon zest\u003cbr>\n1 tablespoon extra-virgin olive oil, preferably lemon-infused oil\u003cbr>\n1/2 cup lightly packed freshly grated Parmesan cheese, divided\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n1 tablespoon fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small saucepan, simmer the peas and stock over medium heat until the peas are barely tender, 3 to 5 minutes. Use a slotted spoon to transfer the peas to the bowl of a food processor fitted with the metal blade and pulse to crush the peas, adding a little of the cooking liquid if needed to get them moving.\u003c/p>\n\u003cp>Add the garlic, zest, oil and 6 tablespoons of the Parmesan and pulse until the mixture is fairly smooth, but not pureed. It should be thick enough to serve as dip or eat with a fork. Add a little more cooking liquid or oil if needed. Season with salt and pepper. Transfer into a serving bowl.\u003c/p>\n\u003cp>Just before serving, stir in the lemon juice and sprinkle the remaining 2 tablespoons of Parmesan over the top. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"rice\">\u003c/a>Recipe: Risi E Bisi (Rice And Peas)\u003c/h3>\n\u003cfigure id=\"attachment_60900\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peasrice.jpg\" alt=\"Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-60900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Risi E Bisi (Rice And Peas). Photo: Sheri Castle for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is a revered classic Venetian recipe that dates back to the days of the Doges, when it was prepared only on spring feast days. Even now, the dish tastes best when made with freshly picked and shelled spring garden peas, preserving its status as celebration fare. To stay true to its Venetian roots, try to find Vialone Nana rice, a variety from Venice, although regular Arborio and carnaroli are good, too. \u003c/em>\u003c/p>\n\u003cp>\u003cem>This simple yet sublime combination of rice and peas has Southern roots as well. During the formation of rice plantations in the Low Country sea islands of South Carolina and Georgia, Venetian rice farmers were brought in to design and manage the canals that irrigated the rice fields. Although many cultures contributed to the melting pot that would evolve into Southern cuisine, it's not hard to imagine that the Venetians brought along their penchant for mixing rice with legumes, a practice perfected in the classic Southern melting pot dish known as Hoppin' John. The rice they grew was named Carolina Gold and is still available in some stores and online. \u003c/em>\u003c/p>\n\u003cp>\u003cem>When served, \u003c/em>risi e bisi\u003cem> is brothy enough to warrant a spoon, landing it somewhere between Italian risotto or Southern purloo and a hearty soup. As is typical of much Italian and Southern home cooking, there are nearly as many techniques for making this dish as there are cooks. This is mine, although I often omit the ham. \u003c/em>\u003c/p>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 to 8 cups chicken stock\u003cbr>\n1 short thyme sprig\u003cbr>\n1 bay leaf\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup very finely chopped onion or shallots\u003cbr>\n1/4 cup diced pancetta or baked Virginia ham (about 2 ounces)\u003cbr>\n2 cups Arborio, Carolina Gold or other medium-grain rice (about 14 ounces)\u003cbr>\n4 cups freshly shelled garden peas (from about 4 pounds of pods) or frozen peas\u003cbr>\n2 tablespoons extra-virgin olive oil\u003cbr>\n1/2 cup finely grated Parmesan\u003cbr>\n2 tablespoons finely chopped fresh flat-leaf parsley\u003cbr>\nKosher salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a medium saucepan, bring the stock to a very gentle simmer in. Drop in the thyme sprig and bay leaf. Keep warm over low heat.\u003c/p>\n\u003cp>In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in the pancetta and cook, stirring, until lightly browned, about 3 minutes. Add the rice and stir until each grain is coated and a little shiny, about 2 minutes.\u003c/p>\n\u003cp>Add 1 cup of the warm stock. Cook, stirring continuously, until the rice absorbs the stock. Continue adding stock in 1-cup increments, stirring continuously and waiting until the rice absorbs each addition before adding the next. After the third addition of stock, stir in the peas. As the rice cooks and swells, it will absorb the stock more slowly.\u003c/p>\n\u003cp>Continue adding stock and stirring until the rice is al dente and bathed in a little soupy broth. The entire process should take 20 to 25 minutes. You might have a little stock left over, but it is better for the dish to be a little too soupy than too dry. Discard the thyme and bay leaf.\u003c/p>\n\u003cp>Remove the pan from the heat. Stir in the olive oil, Parmesan and parsley. Season with salt and pepper and serve at once. \u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nSheri Castle is an award-winning food writer, recipe developer, recipe tester and culinary instructor. She is known for melding storytelling, humor and culinary expertise. Sheri hails from the Blue Ridge Mountains but has lived in Chapel Hill, N.C., for many years with her husband, daughter and beloved dog. She is fueled by farmers market fare and excellent bourbon. Check her out at \u003ca href=\"http://shericastle.com/\">shericastle.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60722/a-fresh-pod-cast-savoring-springs-green-peas","authors":["byline_bayareabites_60722"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_11086","bayareabites_3517","bayareabites_2141","bayareabites_200","bayareabites_10921"],"featImg":"bayareabites_60901","label":"bayareabites"},"bayareabites_42167":{"type":"posts","id":"bayareabites_42167","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42167","score":null,"sort":[1335280974000]},"guestAuthors":[],"slug":"ripe-for-action-colorful-cookbook-encourages-cooking","title":"Ripe for Action: Colorful Cookbook Encourages Cooking","publishDate":1335280974,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n","blocks":[],"excerpt":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","status":"publish","parent":0,"modified":1335302309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1867},"headData":{"title":"Ripe for Action: Colorful Cookbook Encourages Cooking | KQED","description":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ripe for Action: Colorful Cookbook Encourages Cooking","datePublished":"2012-04-24T15:22:54.000Z","dateModified":"2012-04-24T21:18:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42167 http://blogs.kqed.org/bayareabites/?p=42167","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/24/ripe-for-action-colorful-cookbook-encourages-cooking/","disqusTitle":"Ripe for Action: Colorful Cookbook Encourages Cooking","path":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_95","bayareabites_1865","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10351","bayareabites_14758","bayareabites_3891","bayareabites_960","bayareabites_770","bayareabites_3612","bayareabites_10355","bayareabites_10356","bayareabites_2400","bayareabites_10352","bayareabites_14738","bayareabites_10353","bayareabites_200"],"featImg":"bayareabites_42306","label":"bayareabites"},"bayareabites_41315":{"type":"posts","id":"bayareabites_41315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41315","score":null,"sort":[1333988649000]},"guestAuthors":[],"slug":"garden-to-plate-5-beautiful-spring-cookbooks","title":"Garden to Plate: 5 Beautiful Spring Cookbooks","publishDate":1333988649,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It's time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin. ","status":"publish","parent":0,"modified":1334006681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1373},"headData":{"title":"Garden to Plate: 5 Beautiful Spring Cookbooks | KQED","description":"Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It's time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Garden to Plate: 5 Beautiful Spring Cookbooks","datePublished":"2012-04-09T16:24:09.000Z","dateModified":"2012-04-09T21:24:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41315 http://blogs.kqed.org/bayareabites/?p=41315","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/09/garden-to-plate-5-beautiful-spring-cookbooks/","disqusTitle":"Garden to Plate: 5 Beautiful Spring Cookbooks","path":"/bayareabites/41315/garden-to-plate-5-beautiful-spring-cookbooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41315/garden-to-plate-5-beautiful-spring-cookbooks","authors":["5072"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_95","bayareabites_2554","bayareabites_1873"],"tags":["bayareabites_14758","bayareabites_3891","bayareabites_9667","bayareabites_200"],"featImg":"bayareabites_41325","label":"bayareabites"},"bayareabites_40413":{"type":"posts","id":"bayareabites_40413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40413","score":null,"sort":[1332082824000]},"guestAuthors":[],"slug":"green-eggs-and-lamb","title":"Spring Breakfast: Green Eggs and Lamb","publishDate":1332082824,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n","blocks":[],"excerpt":"It's spring when the world is puddle-wonderful, at last. Herald the greening of spring in long-overdue rain with some breakfast ideas for green eggs and lamb sausage patties. ","status":"publish","parent":0,"modified":1332195896,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":837},"headData":{"title":"Spring Breakfast: Green Eggs and Lamb | KQED","description":"It's spring when the world is puddle-wonderful, at last. Herald the greening of spring in long-overdue rain with some breakfast ideas for green eggs and lamb sausage patties. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring Breakfast: Green Eggs and Lamb","datePublished":"2012-03-18T15:00:24.000Z","dateModified":"2012-03-19T22:24:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"40413 http://blogs.kqed.org/bayareabites/?p=40413","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/18/green-eggs-and-lamb/","disqusTitle":"Spring Breakfast: Green Eggs and Lamb","path":"/bayareabites/40413/green-eggs-and-lamb","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/greeneggs560.jpg\" alt=\"green eggs\" title=\"green eggs\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40449\">\u003c/a>\u003cbr>\n\u003cem>Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>It’s spring and our world is \u003ca href=\"http://www.poetry-archive.com/c/in_just.html\">mud-luscious and puddle-wonderful\u003c/a>, at last. The lettuce plants in my garden are pushing out leaf after crisp-frilled leaf for joy of this cool, cloudy, rainy weather. The sugar-snap peas are climbing the trellis, and a new crop of Bright Lights chard is adding its brilliant rainbow colors to the surrounding greens in every shade from emerald to chartreuse. \u003c/p>\n\u003cp>Much of the charm of the spring garden lies in its promise, in the anticipation of delicate, de-lovely tastes to come. The pink-and-white apple blossoms promise apple pies come autumn; the green leaves crowning the hills of the potato plants mark the treasure of new potatoes soon to be discovered below. But one short-season treat is ready right now.\u003c/p>\n\u003cp>Green garlic is our very particular, very Nor-Cal herald of spring, much as ramps (also a member of the allium family, along with onions, shallots, and leeks) are in the Northeast. But unlike ramps, a wild plant that must be foraged from the spring woods, green garlic is a domestic, farmable crop, common at farmers’ markets in springtime. It’s nothing more than the early shoots of the garlic plant, harvested before the familiar cloven bulb has formed at the base. Right now, the tall, leafy shoots are still pale green, with a texture somewhere between scallion and lemongrass. The scent is garlicky but the flavor is mild, making it a perfect addition to pizzas, pastas, and egg dishes. Trim off the roots and the top few inches of leaf, then slice and use much like a tougher, more pungent scallion. \u003c/p>\n\u003cp>And speaking of eggs, spring’s tender new greens, both domestic and wild, are a lovely complement to eggs any way. Chopped and sautéed in butter, spinach makes a fine nest for a poached duck egg. Finely sliced asparagus, a bit of poached or smoked salmon and some fresh ricotta, a lovely omelet filling. Nettles, steamed in a splash of water until just wilted (and no longer sting-able), can be drained, squeezed of any excess water, chopped finely and stirred into a scramble. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chard works well this way too, destemmed, torn up, and melted in butter with a couple of chopped stalks of green garlic. Season with salt, pepper, and a grating of fresh nutmeg. Whisk up a few eggs and add them to the greens in the pan. Scramble over medium heat until not quite done, then dot the eggs with crumbled fresh goat cheese or sheep’s milk feta. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggplate560.jpg\" alt=\"Green Eggs and Lamb\" title=\"Green Eggs and Lamb\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40446\">\u003c/a>\u003c/p>\n\u003cp>As you can see from the picture the effect is more greens with eggs than green eggs, but this is a good thing. I pureed my raw eggs and greens in a blender once, just to see if I could make really green eggs, and while the answer was yes, the resulting Emerald City scramble was just a little too Astroturf-y for breakfast.\u003c/p>\n\u003cp>As anyone who’s ever roasted a leg of lamb knows, garlic is lamb’s natural complement, and green garlic makes a splendid partner for ground lamb. To go with my chard-n-eggs on a recent morning, I made a quick batch of homemade lamb patties, shaped like breakfast-sausage patties but made like meatballs. Bread crumbs, a splash of milk and an egg yolk help hold the meat together; chopped herbs and green garlic add a little sparkle and ring the breakfast-sausage (rather than burger) chimes. \u003c/p>\n\u003cp>As with any ground meat, it’s wise to know your source, both rancher and butcher. Look for meat that’s pleasantly fatty; very lean meat can produce a too-dry patty, as can overworking the meat when you’re blending in the breadcrumbs and herbs.\u003c/p>\n\u003cp>\u003cem>I do so like\u003cbr>\ngreen eggs and lamb!\u003cbr>\nThank you!\u003cbr>\nThank you,\u003cbr>\nSam-I-am.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lamb Breakfast Patties\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>5-8 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15-18 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 2-inch patties\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/4 cup fresh bread crumbs\u003cbr>\n2 tbsp milk\u003cbr>\n1 egg yolk\u003cbr>\n1/2 lb ground lamb\u003cbr>\nsalt and freshly ground pepper\u003cbr>\n1 stalk green garlic, trimmed and minced\u003cbr>\n1/4 tsp ground coriander\u003cbr>\n1/2 tsp minced fresh oregano\u003cbr>\n1/2 tsp crumbled fresh thyme or sage\u003cbr>\n1 tsp minced fresh mint or parsley\u003cbr>\nOlive oil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Soak bread crumbs in milk for 5 minutes. Stir in egg yolk, then gently mix in ground lamb.\u003c/p>\n\u003cp>2. Sprinkle with salt, pepper, green garlic, and fresh herbs. Mix gently.\u003c/p>\n\u003cp>3. In a medium-sized skillet over medium heat, lightly film skillet with olive oil. Shape meat mixture into 6 golf-ball sized balls, then flatten into patties. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Cook patties until well-browned on first side, then flip over and continue cooking until just slightly pink in the center, 5-8 minutes total. Drain off extra fat as necessary. Serve hot with green eggs. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40413/green-eggs-and-lamb","authors":["5038"],"categories":["bayareabites_752","bayareabites_95","bayareabites_2554","bayareabites_12"],"tags":["bayareabites_477","bayareabites_981","bayareabites_33","bayareabites_743","bayareabites_619","bayareabites_9261","bayareabites_200"],"featImg":"bayareabites_40449","label":"bayareabites"},"bayareabites_27412":{"type":"posts","id":"bayareabites_27412","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27412","score":null,"sort":[1305391047000]},"guestAuthors":[],"slug":"2011-oakland-greek-festival","title":"2011 Oakland Greek Festival","publishDate":1305391047,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"This weekend, be sure to catch the 2011 Oakland Greek Festival. Dance, shop, eat, and just enjoy the all-around good cheer. OPA!","status":"publish","parent":0,"modified":1305399202,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":296},"headData":{"title":"2011 Oakland Greek Festival | KQED","description":"This weekend, be sure to catch the 2011 Oakland Greek Festival. Dance, shop, eat, and just enjoy the all-around good cheer. OPA!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"2011 Oakland Greek Festival","datePublished":"2011-05-14T16:37:27.000Z","dateModified":"2011-05-14T18:53:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27412 http://blogs.kqed.org/bayareabites/?p=27412","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/14/2011-oakland-greek-festival/","disqusTitle":"2011 Oakland Greek Festival","path":"/bayareabites/27412/2011-oakland-greek-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27412/2011-oakland-greek-festival","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50"],"tags":["bayareabites_14773","bayareabites_9277","bayareabites_151","bayareabites_9278","bayareabites_9178","bayareabites_619","bayareabites_243","bayareabites_14757","bayareabites_200"],"featImg":"bayareabites_27429","label":"bayareabites"},"bayareabites_26836":{"type":"posts","id":"bayareabites_26836","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26836","score":null,"sort":[1304262002000]},"guestAuthors":[],"slug":"strawberry-rhubarb-tarts","title":"Strawberry Rhubarb Tarts ","publishDate":1304262002,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"It's May Day! Celebrate spring with a recipe for rosy pink strawberry-rhubarb tarts. ","status":"publish","parent":0,"modified":1304617273,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1177},"headData":{"title":"Strawberry Rhubarb Tarts | KQED","description":"It's May Day! Celebrate spring with a recipe for rosy pink strawberry-rhubarb tarts. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Strawberry Rhubarb Tarts ","datePublished":"2011-05-01T15:00:02.000Z","dateModified":"2011-05-05T17:41:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"26836 http://blogs.kqed.org/bayareabites/?p=26836","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/01/strawberry-rhubarb-tarts/","disqusTitle":"Strawberry Rhubarb Tarts ","path":"/bayareabites/26836/strawberry-rhubarb-tarts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26836/strawberry-rhubarb-tarts","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2695","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_9232","bayareabites_228","bayareabites_2594","bayareabites_9239","bayareabites_2139","bayareabites_200","bayareabites_1012","bayareabites_3768","bayareabites_1284"],"label":"bayareabites"},"bayareabites_24664":{"type":"posts","id":"bayareabites_24664","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24664","score":null,"sort":[1300039064000]},"guestAuthors":[],"slug":"green-as-grass-asparagus-salad-for-spring","title":"Green as Grass: Asparagus Salad for Spring","publishDate":1300039064,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"The grass is here! The first crop of California-grown asparagus has arrived. Find out how to choose, cook, and enjoy these succulent spears, with a recipe for \u003cem>Spring Asparagus Salad\u003c/em>. ","status":"publish","parent":0,"modified":1300039204,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1398},"headData":{"title":"Green as Grass: Asparagus Salad for Spring | KQED","description":"The grass is here! The first crop of California-grown asparagus has arrived. Find out how to choose, cook, and enjoy these succulent spears, with a recipe for Spring Asparagus Salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Green as Grass: Asparagus Salad for Spring","datePublished":"2011-03-13T17:57:44.000Z","dateModified":"2011-03-13T18:00:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24664 http://blogs.kqed.org/bayareabites/?p=24664","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/13/green-as-grass-asparagus-salad-for-spring/","disqusTitle":"Green as Grass: Asparagus Salad for Spring","path":"/bayareabites/24664/green-as-grass-asparagus-salad-for-spring","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24664/green-as-grass-asparagus-salad-for-spring","authors":["5038"],"categories":["bayareabites_752","bayareabites_95","bayareabites_12"],"tags":["bayareabites_828","bayareabites_2172","bayareabites_300","bayareabites_1815","bayareabites_200"],"label":"bayareabites"},"bayareabites_12944":{"type":"posts","id":"bayareabites_12944","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12944","score":null,"sort":[1272880851000]},"guestAuthors":[],"slug":"spring-baking-weve-got-you-covered","title":"Spring Baking: We've Got You Covered","publishDate":1272880851,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3950.jpg\" alt=\"blackberry cornmeal muffins\" title=\"blackberry cornmeal muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12952\">\u003cbr>\n\u003ca href=\"http://asweetspoonful.com/2010/04/maintaining-your-muchness.html\">Blackberry Cornmeal Muffins\u003c/a> from my blog, A Sweet Spoonful\u003c/p>\n\u003cp>There's something about this time of year. I find myself baking much more frequently, leaving the Kitchen Aid out on the counter instead of storing it in its proper winter-time home, and bookmarking dessert recipes right and left. Then I start thinking about opening a bakery...but that's a whole different post. On my own blog recently, I've made very special muffins (above) and Jim Lahey's \u003ca href=\"http://asweetspoonful.com/2010/04/trust-and-bread.html\">whole wheat bread\u003c/a>. And I have big plans for some cupcakes for a party I'm attending this week. So I'm certainly not lacking in the inspiration department. But you've got to be prepared with everything you need, the recipes that inspire, and a few extras just for fun. So here are some of my favorite things to help kick start your time in the kitchen this spring:\u003c/p>\n\u003cp>\u003cstrong>Batter Bowls\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/batterbowls.png\" alt=\"batter bowls\" title=\"batter bowls\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-12947\">\u003cbr>\nSome love them, some hate them: you either find them useful in an 'Oh, my mom used those for our pancakes' kind of way or you're not quite sure what to do with them. But batter bowls are actually fabulous: you can mix batters right inside the bowl and neatly pour into your cupcake tins, waffle-maker, or cheesecake pan. I also use them to help pour eggs for omelettes and I might occasionally mix and pour cocktails in my batter bowl. Yes, you heard that right. You can get them many places, but I find \u003ca href=\"http://www.stonewallkitchen.com/prdsell.aspx?L0=BatterBowls\">Stonewall Kitchen's batter bowls\u003c/a> to be very sweet--nice spring colors and a generous handle. \u003c/p>\n\u003cp>\u003cstrong>Prettiest Apron You'll Ever See\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/icemilkaprons.png\" alt=\"ice milk aprons\" title=\"ice milk aprons\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-12948\">\u003cbr>\nI can't get enough of \u003ca href=\"http://www.icemilkaprons.com/IceMilk_Aprons.html\">Ice Milk Aprons\u003c/a>. I actually don't own one yet, but I gawk frequently online. They're a small family company that does heirloom aprons that are super simple and inspired by the founder's grandmother who always wore an apron when she fixed a dinner of waffles, fresh fruit, and ice milk at home. They do full traditional aprons, but they also do a gorgeous \"Rolling Pin Waist\" style that is more life a half apron with a sash up top. In many ways, they're almost too pretty to really muck up in the kitchen--but that hasn't stopped me from hinting to friends and family. \u003c/p>\n\u003cp>\u003cstrong>Baking Supplies\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/layercakeshop.png\" alt=\"layercake shop\" title=\"layercake shop\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-12949\">\u003cbr>\nWhile I obviously support going to your local cookware shop, I have found the folks at \u003ca href=\"http://www.layercakeshop.com/\">Layer Cake Shop\u003c/a> stock some interesting baking accoutrement that you may not be able to find as easily all in one spot. I love their simple paper tags that come in a variety of colors--great for labeling desserts. And they have all different colors of bakers twine and an incredible variety of little muffin and cupcake cups. Useful and inspiring. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Cupcake Toppers\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/etsy-cupcaketoppers.png\" alt=\"etsy cupcake toppers\" title=\"etsy cupcake toppers\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-12950\">\u003cbr>\nOnce you make those cupcakes, you're going to want to decorate them. And this is where on one recent Sunday morning I got sucked down the Etsy rabbit hole. You know the one I'm talking about--the one where you start looking at one shop and all of a sudden you've lost two hours of your life. Well I took a liking to these vintage-inspired \u003ca href=\"http://www.etsy.com/listing/45895986/handmade-cupcake-toppers-happy-homemaker\">cupcake toppers. \u003c/a>The seller scanned in prints of the 1950's ladies from her vintage cookbook collection and mounted them on a sturdy bamboo stick. She'll also work with you on different colors of backing or increased quantities for larger parties. \u003c/p>\n\u003cp>\u003cstrong>Good Quality Vanilla (and other extracts)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/extracts.png\" alt=\"Nielson Massey extracts\" title=\"Nielson Massey extracts\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-12951\">\u003cbr>\nNo cutesy aprons here folks. For your spring baking projects this year, be sure you're using really good quality vanilla--whether it's an extract, a vanilla bean, or vanilla paste (my absolute favorite discovery of the year). \u003ca href=\"http://www.nielsenmassey.com/vanillainformation.htm\">Nielsen Massey \u003c/a>not only stocks incredible vanilla, but they also do harder to find extracts that I'm excited to experiment with. They have chocolate, coffee, and a really nice lemon extract. You can check out their online site and they'll guide you to shops in your area that stock what you're looking for, and they have great information on the history of vanilla and how to choose which product is right for you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Three Book Suggestions\u003c/strong>\u003cbr>\nNow this isn't a formal review because I only own one of these books. But here are a few recent baking books that have come out that I'm eager to get my hands on. If you're looking for a little baking inspiration, look no further:\u003c/p>\n\u003cul>\n\u003cli>Deborah Madison's \u003ca href=\"http://www.amazon.com/exec/obidos/asin/0767916298/davidleboviswebs\">Seasonal Fruit Desserts\u003c/a>: I'm a huge Madison fan, and have made many of her vegetarian entrees in the kitchen, but I'm even more excited to try out some of her well-regarded dessert recipes. She's the master of seasonal recipes, and this is no exception. \u003c/li>\n\u003cli>Kim Boyce's \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>: I've leafed through this book and the photos by Quentin Bacon are truly stunning. But even more important--the recipes are really exciting. Boyce makes baking with whole-grain flours (not always an easy feat) look approachable and second-nature. And we're not just talking whole-wheat flour: she experiments with teff and amaranth and twelve different kinds of other whole-grain flours. I can't wait to start baking from this book.\u003c/li>\n\u003cli>David Lebovitz's \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X\">Ready For Dessert\u003c/a>: If you're tuned into the food blogging world, there's been a lot of talk about this book ever since it came out. I have Lebovitz's other books so initially I was hesitant to purchase this one, but there's something appealing about having the best recipes all within easy reach (plus, those photos!). For those who aren't familiar with his recipes, this is the perfect book for you. From relatively easy cookie recipes to Lebovtiz's incredible sauces--inspiration abounds here. \u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Need a little inspiration to begin your spring baking projects? Friends showing you up at potlucks? In this post, Megan Gordon shares her picks for online finds that will get you prepared and inspired to hop in the kitchen and start baking. ","status":"publish","parent":0,"modified":1272882460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":976},"headData":{"title":"Spring Baking: We've Got You Covered | KQED","description":"Need a little inspiration to begin your spring baking projects? Friends showing you up at potlucks? In this post, Megan Gordon shares her picks for online finds that will get you prepared and inspired to hop in the kitchen and start baking. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spring Baking: We've Got You Covered","datePublished":"2010-05-03T10:00:51.000Z","dateModified":"2010-05-03T10:27:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12944 http://blogs.kqed.org/bayareabites/?p=12944","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/03/spring-baking-weve-got-you-covered/","disqusTitle":"Spring Baking: We've Got You Covered","path":"/bayareabites/12944/spring-baking-weve-got-you-covered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3950.jpg\" alt=\"blackberry cornmeal muffins\" title=\"blackberry cornmeal muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12952\">\u003cbr>\n\u003ca href=\"http://asweetspoonful.com/2010/04/maintaining-your-muchness.html\">Blackberry Cornmeal Muffins\u003c/a> from my blog, A Sweet Spoonful\u003c/p>\n\u003cp>There's something about this time of year. I find myself baking much more frequently, leaving the Kitchen Aid out on the counter instead of storing it in its proper winter-time home, and bookmarking dessert recipes right and left. Then I start thinking about opening a bakery...but that's a whole different post. On my own blog recently, I've made very special muffins (above) and Jim Lahey's \u003ca href=\"http://asweetspoonful.com/2010/04/trust-and-bread.html\">whole wheat bread\u003c/a>. And I have big plans for some cupcakes for a party I'm attending this week. So I'm certainly not lacking in the inspiration department. But you've got to be prepared with everything you need, the recipes that inspire, and a few extras just for fun. So here are some of my favorite things to help kick start your time in the kitchen this spring:\u003c/p>\n\u003cp>\u003cstrong>Batter Bowls\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/batterbowls.png\" alt=\"batter bowls\" title=\"batter bowls\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-12947\">\u003cbr>\nSome love them, some hate them: you either find them useful in an 'Oh, my mom used those for our pancakes' kind of way or you're not quite sure what to do with them. But batter bowls are actually fabulous: you can mix batters right inside the bowl and neatly pour into your cupcake tins, waffle-maker, or cheesecake pan. I also use them to help pour eggs for omelettes and I might occasionally mix and pour cocktails in my batter bowl. Yes, you heard that right. You can get them many places, but I find \u003ca href=\"http://www.stonewallkitchen.com/prdsell.aspx?L0=BatterBowls\">Stonewall Kitchen's batter bowls\u003c/a> to be very sweet--nice spring colors and a generous handle. \u003c/p>\n\u003cp>\u003cstrong>Prettiest Apron You'll Ever See\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/icemilkaprons.png\" alt=\"ice milk aprons\" title=\"ice milk aprons\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-12948\">\u003cbr>\nI can't get enough of \u003ca href=\"http://www.icemilkaprons.com/IceMilk_Aprons.html\">Ice Milk Aprons\u003c/a>. I actually don't own one yet, but I gawk frequently online. They're a small family company that does heirloom aprons that are super simple and inspired by the founder's grandmother who always wore an apron when she fixed a dinner of waffles, fresh fruit, and ice milk at home. They do full traditional aprons, but they also do a gorgeous \"Rolling Pin Waist\" style that is more life a half apron with a sash up top. In many ways, they're almost too pretty to really muck up in the kitchen--but that hasn't stopped me from hinting to friends and family. \u003c/p>\n\u003cp>\u003cstrong>Baking Supplies\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/layercakeshop.png\" alt=\"layercake shop\" title=\"layercake shop\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-12949\">\u003cbr>\nWhile I obviously support going to your local cookware shop, I have found the folks at \u003ca href=\"http://www.layercakeshop.com/\">Layer Cake Shop\u003c/a> stock some interesting baking accoutrement that you may not be able to find as easily all in one spot. I love their simple paper tags that come in a variety of colors--great for labeling desserts. And they have all different colors of bakers twine and an incredible variety of little muffin and cupcake cups. Useful and inspiring. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cupcake Toppers\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/etsy-cupcaketoppers.png\" alt=\"etsy cupcake toppers\" title=\"etsy cupcake toppers\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-12950\">\u003cbr>\nOnce you make those cupcakes, you're going to want to decorate them. And this is where on one recent Sunday morning I got sucked down the Etsy rabbit hole. You know the one I'm talking about--the one where you start looking at one shop and all of a sudden you've lost two hours of your life. Well I took a liking to these vintage-inspired \u003ca href=\"http://www.etsy.com/listing/45895986/handmade-cupcake-toppers-happy-homemaker\">cupcake toppers. \u003c/a>The seller scanned in prints of the 1950's ladies from her vintage cookbook collection and mounted them on a sturdy bamboo stick. She'll also work with you on different colors of backing or increased quantities for larger parties. \u003c/p>\n\u003cp>\u003cstrong>Good Quality Vanilla (and other extracts)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/extracts.png\" alt=\"Nielson Massey extracts\" title=\"Nielson Massey extracts\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-12951\">\u003cbr>\nNo cutesy aprons here folks. For your spring baking projects this year, be sure you're using really good quality vanilla--whether it's an extract, a vanilla bean, or vanilla paste (my absolute favorite discovery of the year). \u003ca href=\"http://www.nielsenmassey.com/vanillainformation.htm\">Nielsen Massey \u003c/a>not only stocks incredible vanilla, but they also do harder to find extracts that I'm excited to experiment with. They have chocolate, coffee, and a really nice lemon extract. You can check out their online site and they'll guide you to shops in your area that stock what you're looking for, and they have great information on the history of vanilla and how to choose which product is right for you. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Three Book Suggestions\u003c/strong>\u003cbr>\nNow this isn't a formal review because I only own one of these books. But here are a few recent baking books that have come out that I'm eager to get my hands on. If you're looking for a little baking inspiration, look no further:\u003c/p>\n\u003cul>\n\u003cli>Deborah Madison's \u003ca href=\"http://www.amazon.com/exec/obidos/asin/0767916298/davidleboviswebs\">Seasonal Fruit Desserts\u003c/a>: I'm a huge Madison fan, and have made many of her vegetarian entrees in the kitchen, but I'm even more excited to try out some of her well-regarded dessert recipes. She's the master of seasonal recipes, and this is no exception. \u003c/li>\n\u003cli>Kim Boyce's \u003ca href=\"http://www.amazon.com/dp/1584798300/?tag=gpfm-20\">Good to the Grain\u003c/a>: I've leafed through this book and the photos by Quentin Bacon are truly stunning. But even more important--the recipes are really exciting. Boyce makes baking with whole-grain flours (not always an easy feat) look approachable and second-nature. And we're not just talking whole-wheat flour: she experiments with teff and amaranth and twelve different kinds of other whole-grain flours. I can't wait to start baking from this book.\u003c/li>\n\u003cli>David Lebovitz's \u003ca href=\"http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X\">Ready For Dessert\u003c/a>: If you're tuned into the food blogging world, there's been a lot of talk about this book ever since it came out. I have Lebovitz's other books so initially I was hesitant to purchase this one, but there's something appealing about having the best recipes all within easy reach (plus, those photos!). For those who aren't familiar with his recipes, this is the perfect book for you. From relatively easy cookie recipes to Lebovtiz's incredible sauces--inspiration abounds here. \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12944/spring-baking-weve-got-you-covered","authors":["5072"],"categories":["bayareabites_1516","bayareabites_588","bayareabites_1321","bayareabites_1927"],"tags":["bayareabites_253","bayareabites_14758","bayareabites_1066","bayareabites_3749","bayareabites_200"],"label":"bayareabites"},"bayareabites_12422":{"type":"posts","id":"bayareabites_12422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12422","score":null,"sort":[1271169354000]},"guestAuthors":[],"slug":"ad-hoc-temporary-relief-from-fragapane-phobia","title":"Ad Hoc: Temporary Relief From Fragapane Phobia","publishDate":1271169354,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \u003c/p>\n\n","blocks":[],"excerpt":"Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It's a privilege to do the same. ","status":"publish","parent":0,"modified":1271169354,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1331},"headData":{"title":"Ad Hoc: Temporary Relief From Fragapane Phobia | KQED","description":"Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It's a privilege to do the same. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ad Hoc: Temporary Relief From Fragapane Phobia","datePublished":"2010-04-13T14:35:54.000Z","dateModified":"2010-04-13T14:35:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12422 http://blogs.kqed.org/bayareabites/?p=12422","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/13/ad-hoc-temporary-relief-from-fragapane-phobia/","disqusTitle":"Ad Hoc: Temporary Relief From Fragapane Phobia","path":"/bayareabites/12422/ad-hoc-temporary-relief-from-fragapane-phobia","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12422/ad-hoc-temporary-relief-from-fragapane-phobia","authors":["5060"],"categories":["bayareabites_63","bayareabites_1763","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_3786","bayareabites_3791","bayareabites_3799","bayareabites_200","bayareabites_3787","bayareabites_3788","bayareabites_3789"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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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. 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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":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","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. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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