Chillin on a Hot Day

A forecast of 107°F more than caught my eye as I checked the weekend weather. Not liking what I saw, I quickly started checking where the nearest cool weather would be. The mountains were an option but coolest temperatures would be at the coast so that’s where I headed. Up early, I packed a lunch and left the valley missing both the heat and traffic arriving at Point Reyes National Seashore, via some interesting back roads, about two and a half hours later. I had made the right choice it was perfect in the areas I visited, avoiding the fog at one of my favorite beaches in favor of sun and some gusty winds but cool temperatures at Abbotts Lagoon an area I hadn’t visited in a while. The crowds were minimal, the wildflowers plentiful. The walk out to the beach was breezy but the winds at the beach itself were gusty which made for some great wave watching and it wasn’t hot or too cold, so I was happy to sit and enjoy my time there.

After poking around Point Reyes for most of the day it was time to start heading back towards what I feared would be an inferno, home. After trying out a couple of new back roads I ended up in Petaluma and remembered that the Petaluma Farmers Market takes place on Saturday. I decided to swing by Walnut Park and see if the market was still going. It was, so of course I stopped to check it out. Getting out of the car I couldn’t help noticing the warmer temperature. It wasn’t exactly hot, not like it would be at home but it was definitely much warmer than it had been on the coast.

The market was in full swing with some great live music coming from the old fashioned bandstand that sits in the park’s center and a good variety of vendors selling fish, veggies, fruit and crafts eager to share their products.

I like to cruise the whole market before buying, checking not only prices but also freshness and variety as I go. I had almost completed my observation round when I saw exactly what I wanted, ice cream. Not just any ice cream, locally made Nimble & Finn’s Ice Cream, made using organic Straus Dairy milk and cream and local produce. An ice cream that would bring back memories of homemade, hand cranked custard ice cream studded with fresh summer fruit. There were only five choices but there may as well have been ten. 

They all sounded worthy of trying. Now all I had to do was make a decision. First, I tried the Strawberry Rhubarb sorbet but it wasn’t what I wanted, then I tried the Honey & Roasted Apricot Swirl. It was the perfect blend of sweet and tart, creamy and cold. I was in heaven. I carried my cone to a nearby table, in the shade, and sat people watching, which was by the way excellent, listening to the music and slowly enjoying every lick of my luscious ice cream cone. The perfect ending to a perfect get-away.

More on the Petaluma Farmers’ Market can be found here.

Veggies for Breakfast

My garden is thriving and has already started producing squash. Many folks don’t like summer squash, but I do and have learned, over the years, to use it in various ways. This spring I planted two kinds of squash, Zephyr, which I have planted in the past and Papaya Pear which is advertised as fast growing, high yielding plant that bears small, rounded yellow fruits. So far the Papaya is exactly as advertised. It’s also very tasty.

On the mornings I pick squash, which right now is about every other day or so,  I use it in a veggie scramble. It’s a great way to incorporate fresh veggies into your morning meal.  This mornings combination included; chopped sweet onions, sliced crimini mushrooms, grated summer squash, cubed Halvarti cheese, and two eggs. I topped the finished scramble with chopped garlic chives and crumbled sage leaves that had been sauteed in butter and olive oil until crisp. The best thing about a scramble is you use what you have on hand. The only constant is the eggs.  If you’ve never considered using fresh veggies in a scramble for breakfast you should give it a try. It’s a very yummy way to start the day.

The squash, garlic chives and sage came from my garden. The mushrooms, onions, and eggs came from my local Farmers’ Market.

Foraging Breakfast On My Morning Ride

There is a certain fig tree growing along a sometime part of the trail that I ride my bike along on summer mornings that becomes a passionate object of my curiosity each year starting late July. Really it’s an obsession that started several years ago when I stopped and tasted its succulent sweet fruits. This part of the trail also has an abundance of wild blackberry so during the late summer months you can not only get a nice ride in, you can forage a pretty sweet breakfast too. The blackberries are wonderfully sweet and abundant until the scorching days of August when only those fruiting in partial or full shade can survive. It is these times when the hunt for a wild blackberry breakfast on the trail becomes more challenging that the fig tree starts bearing ripe fruit, and this year, much to my delight, it’s loaded. From the look of things from my last couple of visits it doesn’t appear that that many fig aficionados are as interested in it as I am. I can’t say that for another tree that sits along the river road that I have only been able to get one or two ripe figs off of so far and I’m positive it isn’t the birds that have plucked the ripe ones. This situation is upsetting because it’s a fifteen mile round-trip to that particular tree and when the pay off is two figs it’s kinda depressing. It’s not that the ride is awful, it isn’t it’s a beautiful ride, it’s just my expectations are high all the way there. To find two or nothing is not what I call a good pay off.

This morning I needed to go back to the tree along the bike trail to look for the clip to my garage door opener that was missing when I got home. I always carry it clipped to my bike shorts so I can easily open the garage door as I approach the house.  I was sure that’s where it had popped off, or maybe that was only my excuse to myself to visit the tree again. So, before I went to the Farmers Market this morning, I headed in the opposite direction, down the river road. First to the fig tree along the road, not to look for the garage door opener clip, to look for figs. No surprise here, there were tons of hard green figs but only two ripe enough to eat, which I did. I guess I should be grateful there were two.  Satisfied that there were no figs to be had, I headed back down the road to the tree along the bike path which I know how to also access via a near by country road. I didn’t dare go to the tree first, I went to the area I had put my bike down yesterday and hunted for the garage door opener clip. A through search found nothing but weeds and gravel. My mission, or should I say my excuse for coming complete, I headed straight to the fig tree where I saw lots of ripe juicy figs just waiting for me. I didn’t have anything to put them in but the pockets in my fleece jacket I was wearing so that’s where they went. I ate and picked and stuffed my pockets until they were filled, then popped a few more into my mouth. All of this was accomplished carrying my handy little camera that I had brought along to take a few pics of the figs on the tree. Hands sticky, pockets sticky and stuffed with figs and fig sap adorning my camera I headed back to the car, a very happy girl.

I found this recipe the other day and for the life of me I can’t remember where. A Google search says it’s from Asweetspoonful.com and was published in Sept 2010, so that’s whom I’ll give the credit to. I made a few changes; I cut the amounts in half and I used regular pie dough instead of the pate brisee (which if you have the time would definitely be the better choice). I also used the figs I picked which were not black Mission figs and only sliced the figs in half not in slices and sprinkled the whole galette with turbinado sugar after the crust was brushed with the egg wash. It’s a nice way to celebrate this beautifully delicious fruit but I the way I like them best is straight from the tree, early in the morning.

You can find the recipe: Rustic Fig and Almond Cream Galette here

SWEET AS NECTAR, THAT’S WHY.

Although I said my next post would be about Anderson Ranch and what I saw on the marsh boat trip, I didn’t feel like writing about that today. Today my interest was focused on a question that came up when I was putting away my Farmers Market purchases from this morning. The question: Why do I always pick white nectarines and peaches over the yellow varieties? I know it’s not because I don’t have a choice. I do. They are almost always displayed side-by-side at the Farmers Market. They are both right there in front of me yet just about every time I come home with either white nectarines or peaches. Most often it’s white nectarines.

From what I have read the main difference between yellow and white nectarines is the amount of acid they contain. This holds true for peaches, the fuzzy-skinned version of the nectarine, too. Lower acid = sweeter fruit. The word nectarine means “sweet as nectar” and some say that is most likely the origin of the name. You can’t say that about the yellow fleshed versions, which tend to have a tangy taste.

Actually, nectarines are a cultivar group of peaches belonging to the same species as peaches. Genetic studies have concluded nectarines are created due to a recessive gene, whereas fuzzy peach skin is dominant. Peach seeds may occasionally grow into trees that bear nectarines, and nectarine seeds may grow into trees that can bear either nectarines or peaches. Because it’s impossible to know which fruit will grow on trees grown from nectarine seeds, nectarine branches are grafted onto peach trees to guarantee the tree will only produce nectarines.

According to several articles I read, the history of the nectarine is unclear; the first recorded mention is from 1616 but they probably had been grown much earlier. Early records of the peach however, occur in central and eastern Asia as early 2000 BC. From there the peach was brought to India, then through Persia, until it reached Greece around 300 BC. It is said that Alexander the Great introduced it to Europe after he conquered the Persians. Romans began cultivating peaches in the first century AD and they were brought to the Americas by Spanish explorers in the 16^th century, and eventually they made it to England and France in the 17^th century. One publication mentions nectarines being raised on a farm in Jamaica, Long Island, New York as early as 1768. However and whenever by whoever, I’m grateful they arrived here. They are one of my summer favorites.

So now you, like me, know probably more that you wanted to know about nectarines and peaches and I know I always choose white nectarines because they are “sweet as nectar”.

For those of you wanting to try your nectarines in a baked treat, here’s a yummy little recipe from Donna Hay’s book, Entertaining. I found it while poking around looking for nectarine facts and it seemed like the perfect recipe to try. She describes these Little Nectarine Cakes as “being perfect partners for a morning cup of coffee or an afternoon latte”. Taking her advice I mixed up a batch and put them in the oven. As they baked their aroma filled my kitchen and then then the timer rang. They were ready. I carefully moved them from the oven to the cooling rack and let them sit for around ten minutes, then I  gently took them out of the pan and before I knew what was happening I broke off a nice piece and popped it in my mouth. It was still hot and moist and oh so tasty. I know, no  self discipline. Not only no self discipline, no remorse either.  I’ll try the next one with my morning coffee tomorrow.  I definitely recommend you try them warm from the oven or reheated. They would also be good served warm with a scoop of vanilla bean ice cream or perhaps whipped cream with a little orange or lemon zest. The only changes I made were;  I substituted Greek yogurt for the sour cream and added sliced almonds to the topping. You could also substitute other fruits like apricots, plums or peaches if you don’t have nectarines.  They’re easy to make and delicious.

Now that the nectarine questions are answered maybe I can get motivated to finish the Road Trip post. That won’t be as much fun as this post was since there’s no warm cake to look forward to. That is unless, I make more.

Clear Lake Road Trip – Kelseyville and Vigilance

After a short drive off the main highway I arrived in downtown Kelseyville. It’s a small (pop. around 3000) town and I found the people to be very  friendly. After a nice walk around the block long main business area I popped into Studebaker’s, a cute little deli,  for a lemonade, then sat outside enjoying its refreshing taste and the local sights.

It’s history says, Kelseyville was established in 1882 and is named after Andrew Kelsey, the first American settler in Lake County. A quirky trivia bit about Lake County I found while researching is that it is the only one of California’s 58 counties that has never been served by a railroad. Evidently it was too hilly to build one.

The area surrounding the town has long been known for its farming. Vineyards and wine making were established as early as 1870 but prohibition in 1920 ended that era of farming and the vineyards were torn out and replaced with walnut and pear orchards, which remain as prominent crops today. In the early 1960′s vineyards were again reintroduced with around around 100 acres being cultivated in 1965, to a total of over 8800 acres today. Many of the vineyards in Lake County today support sustainable farming practices.

The last Saturday in September, the town hosts the Kelseyville Pear Festival. It features craft booths, entertainment, a quilt show, art and antique tractor shows and begins the day with a great street parade. Sounds like that might be another good reason for a road trip. Pears raised in this area are delicious. Yum, I’m thinking pear pie, but then that’s another story.

From Kelseyville I begin the drive towards Anderson Marsh my next destination before I meet my sister, Gwen, for the birding-by-boat trip. As I’m driving I get a glimpse of Anderson Marsh off down the hill to my left. I turn off on the next road looking for a spot to stop and take in the view and find a parking area beside an old barn. The barn I learn from a farmhand who is just leaving the parking area is part of the Vigilance Winery, and that just down the hill a little is the tasting room and they are open. Well, I have snap peas, chèvre and the bread with me, they have wine and a picnic area with an incredible view. Easy decision. I head down the hill to do a little tasting

They are indeed open and since it’s still before noon, early for most wine tasters, I have the place to myself. The staff is very friendly and knowledgeable. The winery is owned by Clay & Margarita Shannon who believe in and practice the art of farming using sustainable practices helping to preserve the land for future generations.  The name, Vigilance, (alert, watchful, keenly aware, careful, observant) reflects their spirit and commitment to winemaking.  The tasting starts with their 2010 Sauvignon Blanc, a very nice white that is light and fresh tasting. Definitely a good start. I taste six wines and decide to buy a couple of bottles; the Savignon Blanc I tasted first and a 2010 Cimmaron, a delicious blend of Zinfandel, Syrah, Petite Sirah, Cabernet Sauvignon grapes, all grown sustainably in Lake County.

I take a glass of Cimmaron to the picnic table and enjoy it with the peas, chèvre, bread and the view. It was all as tasty as I had imagined. I hated to leave but Anderson Ranch was calling and if I wanted to walk some of the trails there before I met Gwen I would need to get on down the road.

Next up: Anderson Ranch

Clear Lake Road Trip

I set out early, with Clear Lake, the largest natural freshwater lake entirely in California, as my destination. I have several things in mind as I travel up through the Capay Valley; enjoy a leisurely two hour drive through some outstanding scenery, check out yet another Farmers Market, explore the south side of the lake around Kelseyville, and do a little birding.

Late spring is the perfect time to visit Clear Lake if like me, you like watching birds. The marshes surrounding this part of the lake attract large quantities of waterfowl many of whom like the Western grebe are exhibiting courting behaviors. There are also several large egret and heron rookeries in some of the tall trees that line the shore. I’ve also heard there might be a Golden eagle nest that is visible if you approach by boat and have binoculars. Hopefully I’ll be lucky on both counts as I have reservations to go out into the marsh area by boat in the afternoon and I brought binoculars.

But before I go birding, I head to the Lake County’s Farmers’ Finest Saturday Morning Market at Steele Wines to take a look around and hopefully pick up picnic supplies for lunch.

It’s a beautiful morning and the local population has turned out to shop and catch up on the local news. The market is small compared to what I am accustomed to, but with a good variety of very friendly vendors, and music for those of us who are willing to stop for a while and enjoy it.

Keeping in mind I wanted something I could take and have for lunch later, I purchased some lovely snap peas from Sky Hoyt. He says he grows these in a green house because it’s just too cold to grow them outside. The one I tasted was crisp and sweet.

Yerba Santa Goat Dairy had some tasty fresh herb chèvre  and I thought that it would taste pretty nice with the peas so into my basket it went. So peas and cheese, what else?

That’s when I found the most incredible loaf of savory bread I have ever tasted.  It’s called GREAT Bread and is made from organic winter wheat flour, whole wheat flour, sundried tomatoes, eggplant, roasted garlic, fresh rosemary, and asiago and parmesan cheeses. I know now why the named it GREAT,  I’m still dreaming about it weeks later. The leftovers made incredible toast.

Farmers Market exploration complete I headed back down the road to Kelseyville in search of the Main Street Bakery, the vendor I bought the bread from, and to see what the little town of Kelseyville was all about.

Next up: Kelseyville and the marsh.

Curiosity

When you’re shopping and you see veggies or fruits that you don’t recognize do they peak your curiosity? Have you ever bought something at the Farmers Market just because you wondered what it would taste like or you were just intrigued by the way it looked? Well I am curious and really love finding things that I don’t know about.

The other day while shopping at the Davis Farmers Market I noticed something that looked like a pointed cabbage and inquired about it. The conversation went something like this: What is this? It’s a cabbage. OK, why is it pointed and not round? It’s pointed so that there is more to use. The core isn’t as large as in the round cabbages. Made sense so I bought one to try.  The other thing that sold me was that the head wasn’t too large. Most cabbage are big enough to feed a football team. These weren’t.

It had good cabbage flavor that wasn’t overpowering, the leaves were crisp and the sliced pieces came apart easily. And he was right there is more to use, the core was very small compared to conventional round cabbage heads.. I sliced mine in half and made a slaw with  with one half. Very nice on an evening where the temperature is hovering just below 100. The other half I’m saving to use in fish tacos  later this week.

Poking around on the internet I found that this cabbage is quite easy to grow from seed and that the heads can be stored for up to 10 weeks. Maybe I’ll try to plant some this fall. The plant itself is quite pretty and might look great in the flower bed. Caraflex will definitely be added to my list of veggies to keep an eye out for.

Cole Slaw

A recipe from Omega Nu’s Recipes in Review 1948 – 1976, a compilation of recipes from the Alpha Gamma Chapter of Omega Nu, Woodland, CA.

I received this cookbook from someone I used to work for as a gift many years ago. It’s quite a hoot to read some recipes that were in vogue at that time, like Mandarin Orange Salad with Topping, which uses canned mandarin oranges, mayo, crushed pineapple and Cool Whip. Cool Whip was a very “in” ingredient during the ’70s.  I’m sure this book could fetch a nice price in an antique store but I could never part with it. The person who gave it to me used a red pen to note her favorite recipes and put little tips like, Our favorite!, Outstanding!, Excellent!, and my favorite at the bottom of the Hot Crabmeat Dip recipe,  P.S. Use the cheapest crab you can find. The best entry though was a note she wrote on the inside cover:

Dear Ann,

I thought about getting you a “gold watch”—but decided, since you’ll now have plenty of time, this would help you fill those empty hours ( and tummies!) Many, many thanks — how I will miss you!

 

Fondly,

Jan & the rest of the family

She was a very gracious lady, generous and kind,  a very good employer.

Cole Slaw

1/2 cup mayonnaise

1 T vinegar

1 tsp salt

1 T + 1/2 tsp sugar

1/4 tsp pepper

2 carrots

6 cups cabbage, finely sliced

1/2 cup snap peas, finely sliced*

1/2 to 1 cup salad shrimp*

2 T roasted sunflower seeds*

2 T chopped chives*

(additions to the original recipe)

 

Mix together and chill. Serves 6