Appetizers

Appetizers, Food, Garden, Local Challenge, Recipes, Other, Recipes

Classic French Escargots

This is based on a recipe in Molly Watson’s article “A Snail’s Tale: Stalking the Original Slow Food in a San Francisco Garden,” Edible San Francisco, Spring 2013. TO CLEAN THE SHELLS If you have an escargot plate with depressions for each snail, you don’t need to use the shells. 4 cups water 2 tablespoons

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October 01. 2015 | By Rosminah Brown and Nancy Oster | 0 comments

Appetizers, Food, Garden, Local Challenge, Recipes, Other, Recipes

Lotus Chips

Slices of lotus rhizome—sometimes called the root—are easy to bake, season and serve as an appetizer or dipper. Lotus rhizome, either fresh or dried Oil, your choice Sea salt, seasoned salt or various spices, your choice Bowl of water White vinegar, as needed Preheat oven to 350°. If you’re using fresh lotus rhizome, peel it

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October 01. 2014 | By Carol Penn-Romine | 0 comments

PadronPeppers

Appetizers

Padrón Peppers

Some Are Hot, and Some Are Not In Spain you find them in tapas bars as pimientos de Padrón. But until this summer you would be hard pressed to find them locally. Now many local farmers are growing and selling these delicious little peppers. Picked when they are small, most are sweet and mild, but

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August 07. 2014 | By | 0 comments

Appetizers

Daylily Pickles

(Please see our feature from our Summer 2012 issue, The Edible Daylily, for more information about eating daylilies) Daylily Pickles Recipe adapted from Joy of Cooking, by Irma S. Rombauer and Marion R. Becker (Bobbs-Merrill Co., 1953) 2 cups daylily buds or young pods (3–5 days old) 2 tablespoons kosher salt 1 1⁄2 cups water 1

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July 13. 2012 | By | 0 comments

Appetizers

Squash Blossoms

If you have zucchini or summer squash growing in your garden, then you will have a ready supply of squash blossoms. And picking them can help cut down on an over production of squash. If you find them at the market, cook them the same day you buy them—they don’t hold up well. They are

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June 22. 2012 | By | 0 comments

pickled-cucumbers

Appetizers

Quick Pickled Cucumbers

Seek out the smaller and nearly seedless Persian cucumbers. They have smooth, thin skin that doesn’t require peeling, and they are tender and crisp with a mild sweet flavor. These lightly pickled cucumbers make a salad on their own, or they are handy to keep in the refrigerator for additions to sandwiches, wraps or just

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June 18. 2012 | By | 0 comments

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