I’m happy to announce that I’ll be partnering with the Marin Farmers Market — to my mind the best green market in the Bay Area by a wide margin — this coming week at the Marin County Fair, dubbed “the greenest county fair on earth.” Wednesday through Sunday, I’ll be teamed with various farmers, who will provide me with their tasty yields. I’ll then cook and demonstrate some breakaway-style dishes based on those ingredients. Here’s the lineup of farmers and demo times:
Wednesday July 2: David Retsky, County Line Harvest. They tell me they’ve got great Costada Romanesca squash, so definitely something with that.
Thursday July 3: Steven Kashiwase, Kashiwase Farms. Stonefruit is peaking, and that’s what I’m getting. I’m thinking a nice ginger-laced chutney.
Friday, July 4: Albert Strauss, Strauss Dairy. Perhaps a yogurt based summer fruit salad with sauteed ginger, shallot, and mint
Saturday, July 5: Kevin Lunny, Drake’s Bay Family Farms — clams! I’ll likely give them some kind of umeboshi treatment.
Sunday, July 6: Doug Stonebreaker, Prather Ranch. Pork loins. Toasted spices and chutney will almost certainly be involved…..
Daily cooking times are 1, 2:30, 4, and 5 pm. PLEASE come by and say hello! It should be a pretty great fair this year. Lots of info here.
Eric,
My 8 year old came up with the idea of squeezing lime juice on fruit salad…something we do all the time now. Might be a great addition to the already yummy sounding yogurt fruit salad you are doing for Straus. It’s actually nice and sunny in HMB today, so maybe I’ll play with the theme for dinner…
Wow, that sounds amazing. I would love to make it up there for one of those days. I think you meant July, tho, not June?
Ack, of course I meant July! Thanks — fixed. Please try to come!
Stuart, LOVE squeezing lime on fruit, especially with a small pinch of cayenne, which is pretty much how the vendors do it in Mexico. Kudos to your eight year old! Now you just have to sneak some chile in there….
We make our own spice blend that we put on there…both kids love a little heat. (They got that from their mother who is from Texas.) Toast up some cumin & coriander, roast some chiles (ancho, guajillo, pasilla & New Mexico are the usual mix) some Mexican Oregano, sage and thyme; shove it all in the Vita-Mix on variable speed and turn the dial up and down to keep it all movin’. Grill rub, in beans, on roasted veggies (which was the original use to make a veggie paella — the flavors are based on chorizo.)And of course killer on mango or corn with a squeeze of lime.
Good mother of god, that sounds incredible!