Also at the Marina farmer's market this afternoon: Tony Inzana of Inzana Ranch & Produce out of Hughson. I have no idea where Hughson is, but given the 209 area code, I'm guessing he and his nuts are from the central valley.
Riley walked up to the booth and, to my horror, stuck both hands into a bin of hazelnuts, rustling the nuts and rolling them in his fingers. I had flashbacks to my first time at a market in Rome when I realized that you do not select your own produce; you tell the vendor how much you want and he or she selects for you. Whoops. Thankfully, the woman realized I was a foreigner and apt to make a major market faux pas. We later became friendly as I frequented that market on a daily basis while getting groceries for the Nuzzo family.
A quick glance at the man in the apron assured me that he wasn't bothered by Riley's hands in his goods. So, I smiled at the man, walked over there and started talking to Riley about the nuts. "These are hazelnuts."
"Mom," Riley interrupted, "the sign says 'Filberts.'"
Same thing. Sort of. Turns out both are nuts from the Corylus (kind of like an oak tree) family. 'Hazelnuts' are from the Corylus grown in the north-west United States, while 'Filberts' are typically the nut of the Corylus grown around the Mediterranean. I suspect that these are really hazelnuts.
Tony seemed pleased at the boys' curiosity and, along with my purchase, gave the boys each a hazelnut, a pecan, an almond, and a walnut...still in the shells.
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P