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.
This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at firstname.lastname@example.org. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
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