Vegetarian

Recipe: Heirloom White Bean Dip (Not just for game day)

February 9, 2017 // 2 Comments

For the last Super Bowl, we thought it would be fun to come up with some twists on traditional game day food. This white bean dip was great and it’s an ideal way to use up that last cup or so from your pot of beans. I inhaled this stuff. I think it would be easy to add an anchovy for even more depth but it’s pretty swell as it is. 1 cup cooked Rancho Gordo Marcella, Ayocote Blanco, (Click for more)

Making Ricotta at Home

January 27, 2017 // 5 Comments

Continuing with my being “thrifty” (equals CHEAP), I sometimes don’t go through all of my milk before the expiration day. I hate waste. Somewhere in the back of my mind I remember reading about how easy it to make ricotta. I searched and came upon The Kitchn’s version. It may not be as flashy as other sites but The Kitchn always delivers with thoughtful, interesting (Click for more)

Royal Corona Beans in a Creamy Tomato Sauce

January 23, 2017 // 6 Comments

This was featured in our last newsletter and I’ve made it several times since we’ve had Royal Coronas back in stock. I think it’s an almost perfect dish. It really shows off why heirloom beans are so great and make such a huge difference. Recipe:¬†Royal Corona Beans in a Creamy Tomato Sauce 2 tablespoons olive oil 2 cloved garlic, minced 1/2 yellow onion, chopped 1 carrot, (Click for more)

More on Soaking. Sometimes, It’s a Very Good Idea.

January 20, 2017 // 6 Comments

I almost hate to bring it up because everyone has such a strong opinion about it but normally I don’t soak. Sometimes I do. I really think the best beans come from very low and slow cooking after a strong 15 minute boil. Soaking can help speed things up and some claim it helps the texture. I’m not sold, but I have no problem with people who insist on soaking, unless they say something (Click for more)

My Puny Little Olive Harvest

January 5, 2017 // 0 Comments

My house came with two olive trees that the previous owner planted. I love them but I live on a forested mountain top and it gets warm but there’s lots of shade and I don’t know if it’s the ideal place to grow olives. I don’t care. The trees seem happy and some years you get more olives than others. This year was one of those meager ones. Ta da. This was it. On the advice (Click for more)

Black Eyed Peas and Greens

December 22, 2016 // 5 Comments

My romance with Black Eyed Peas continues. I had some very poor dishes made with very old peas in the past. Aside from bringing luck on New Years Day, new crop, home-made Black Eyed Peas are just plain delicious. Like Lima Beans and Teparies, they aren’t as versatile as regular bean. They have a more vegetable flavor that is easy to like but not as easy to add to everything. I had leftover (Click for more)

Hearth Cooking: Soup, Grits and Beets

December 20, 2016 // 0 Comments

I know there’s little that’s more obnoxious than a Californian complaining about the cold but here goes: This last weekend was too cold. At my place, it hit 30F. I know, it’s likely to have been colder where you are but we’re just not set up for this here. My place came with a wood burning stove, which is dandy when I’m at the house for long stretches but it’s (Click for more)

A New Happy Addiction: Deep Fried Capers

December 6, 2016 // 0 Comments

A present of a jar of salt-packed capers from Sicily made my breakfast this morning happily insane. No Cheerios for me. My friend Lisa Minucci of Heritage Artifacts always finds the coolest things, both vintage and new, and this jar of capers was no exception. This may turn you off them but you do need to soak them for about four hours and changing the water occasionally is recommended. But you (Click for more)

New Crop: Flageolet with Lemon Vinaigrette

December 5, 2016 // 2 Comments

At one point during all of our cassoulet preparations, I was speaking to cassoulet expert Kate Hill about beans to use in the iconic dish. Years ago, I used to recommend Flageolet. Kate winced politely. She is very fond of the bean, just not in a cassoulet. She offered instead the advice to brighten them up with a lemon vinaigrette and I took this to heart. Our new crop of Flageolet beans are in (Click for more)

Holidays at RG: Hot Sauce Gift Box

November 27, 2016 // 0 Comments

It’s such a cliche to get hot sauces for That Special Guy In Your Life but after doing the farmers markets for years, and now hanging out in our stores, I think it’s safe to say there is a certain fellow who just loves hot sauces. He uses them and he collects them, obsessively. What’s even funnier is that I am that fellow. Our set of four sauces includes La Paloma, mild and (Click for more)
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