Field to Food

Michael Pollan on Competition?

Do you think that cooking competition shows allow people to cook vicariously so that they have no need to cook at home?  Michael Pollan seems to suggest that in this interview. 

White Corn Panna Cotta

A couple of weeks ago, I read an article that suggested a variety of corn desserts recipes, including cupcakes and panna cotta.  I have a recipe for panna cotta that I like, so I decided to take the idea and run with it... 

Corn Salad

 

We've developed a tasty routine this summer.  About twice a week, we make tortillas, a couple of salads or salsas and some sort of protein for tacos.  The flavor combination of lime, chili powder, salt and roasted corn from that trip to the Berkeley Farmers' Market stuck with us!  This quick dish replicates the flavor:  Remove the kernels of two ears of corn.  Saute with a bit of olive oil and a quarter of a cup of diced red onion, until softened, but still crispy.  A a pinch of chili powder and remove from heat.  Add the juice of half a lime.  We served it room temperature on tortillas.

Urban Farm Magazine

At the local newsstand yesterday, I noticed this new magazine.  The article on making your own chicken coop looked fun, but I think I am more likely to follow the recommendations for a container garden.  Matt and I are looking at a few fall veggie options to grow, but more on that in another post.  (Kale and chard seem like good options, don't they?)  I read somewhere that 2009 was the year of organic farming, but as I posted before, there is a huge uptick in urban farming coverage in general.  This magazine is an example of this trend.  

Ginger Peach Upside Down Cake

I love peaches and I am absolutely crazy for ginger and cornbread.  Luckily, all of these ingredients work together and make this a wonderful cake. 

After years of exile living in New England, North Carolina, St. Louis and most recently Philadelphia, I have gone crazy eating California white peaches this summer.  My love of fresh peaches is so great that I have reoccurring dreams of peaches during those years away.  In the dream, I slice a peach on top of my Cheerios.  It is sunny outside and I sigh with satisfaction that I had so many delicious peaches, that I could spare a few slices for my morning cereal.   How many people have reoccurring food dreams?  Food memories are just as strong as other types of memories, I guess.

Tomato Salad

Having purchased a heirloom tomatoes at the Davis Farmers Market, we had to do something with them - preferably something yummy.  I like to make this simple handy salad:

This salad is super simple to make, tasty, and useful.  In our house, we tend to call this "tomato condiment"- it's fun addition to many things..

Farmer Market Design

Good magazine has a great article about how design impact the experience at farmers markets.  It's a great article because it hints at the challenges of food distribution.  There is a need for a critical mass of farmers in one location to achieve a certain density of shoppers.  When you layer in the different income levels of shoppers and the role of public transportation, delivering fresh food to urban locations can be complicated. 

BTW, Good is also running a contest to redesign your farmers market. 

Berkeley Farmers' Market

Last night, we stopped by the Berkeley Farmers' Market (yes, the name has a possessive apostrophe).  The market has a great atmosphere.  People sit on the grass covered median and eat grilled corn on the cob from Flacos.  As we waited for our corn, we noticed that Flacos will bring fresh masa to the market with advanced notice.  Matt and I have been making our own corn tortillas all summer, but we have never used fresh masa.  We quickly added this to our to-do list: track down fresh masa. 

I would argue that if Flacos is the most popular stop, judging from the number of people juggling corn in one hand and purchases in the other, the second most popular place to visit is the sample bar at the Frog Hollow Farm stand. 

The peaches, pluots, nectarines and plums from this stand were phenomenal.  Choosing stone-fruit is a balancing act between immediate desire to eat everything in sight and to save some for a rainy day.  Then, there is the challenge of choosing less ripe fruit that will mature nicely by the time it is eaten in an hour in two days.  I need to talk with a farmer about this one!  

With heirloom tomatoes on the mind, I had to take a photo of this display at the Happy Boy Farms stand.  Just look at the those green zebra tomatoes! 

Dish Review: Heirloom Tomato & Artisanal Burrata

We thought that the blog would be more fun if we had a couple of regular features.  In this feature, the Dish Review, we will review a dish from a restaurant that showcases a seasonal ingredient that we have been using at home.  We might comment on restaurant elements like service, decor or our other dishes, but we will try to keep our focus on the selected dish and its use of the seasonal ingredient of choice.  As much as we love to use fresh ingredients, we love to go to restaurants to see what chefs are creating. 

Dish: Heirloom Tomato & Artisanal Burrata
Location:  Wood Tavern Restaurant
Seasonal Ingredient: Heirloom Tomatoes

Davis Wins!

The votes are in and the Davis Farmers Market won the America's Favorite Farmers Market contest.  I can't tell you how happy I am.  Of course, I love just about any farmers market, but I have been going to the Davis market most of my life, so it is dearest and nearest to my heart. 

Apparently, Davis won the large market category.  I wish I realized that there were size categories, so I could vote for a tiny favorite, the Fitler Square Farmer Market in Philadelphia.  Until recently, we lived near this market and it never disappointed.  In addition to delicious fruit and veg, a vendor sells apple cider donuts.