A Smokin' Good Burger.

This recipe is from The Complete Idiot's Guide to Smoking Foods.  Chef Ted Reader made this comment regarding his burger...

"If there was ever a burger to stop people dead in their tracks, this is it.  The beef demi-glace center is just part of what makes this burger so juicy; the prime rib helps, too.  Have plenty of napkins on hand because this is a chin-dripping burger, and then get ready for lots of pats on the back."

I stopped in my tracks when I saw this recipe in the book.  I stared at it for a few moments, grabbed my wallet and left for the grocery store.  A prime rib burger?  Yes please!  Reader does mention how difficult it can be to get butchers to do this for you, and he was right.  I had to go to three different meat counters before finding out the fellas at Lunardi's would be happy to send a $19.99 per pound steak through a meat grinder.  Hey, there's a price to be paid for fabulous food, especially fabulous burgers.

*Smoked Prime Rib Demi-Glace Burgers with Smoked Garlic and Onions* (yields 8)
2 large sweet onions
24 large garlic cloves, peeled
3 lb prime rib, chilled
1 cup crispy fried onions
1 tsp Worcestershire sauce
2 tsp dijon mustard
kosher salt
Freshly ground black pepper
8 demi-glace cubes
15 sprigs fresh rosemary
1/2 whipped cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 tbsp hot horseradish
1 tsp chopped fresh chives
8 toasted burger buns
1 cup herbed goat cheese
4 cups arugula

Preheat the smoker to 200 degrees F, using oak, mesquite, pecan, hickory or apple wood.

Arrange sweet onions and garlic on seperate racks and place in smoker.  Smoke for 3 hours or until onions are tender (garlic will still be firm); cool completely.  Reserve onions to garnish smoked burgers.  Set garlic aside.  (Onions and garlic can be smoked up to two days in advance.)

Preheat smoker to 250 degrees F using mesquite, oak, hickory, or try a blend of mesquite, pecan, and oak woods. 

Mince garlic cloves into a fine paste.  Place in a large bowl with the ground prime rib, crispy fried onions, Worcestershire sauce, and dijon mustard.  Season with kosher salt and black pepper to taste.  Mix gently until well combined.

Divide meat mixture into 8 equal portions and form into baseball shaped burgers.  Using your finger, poke a hole into the center of each burger.  Place a demi-glace cube into the center and mold the meat around to enclose the cube.  Chill for one hour to allow meat to rest.

Line the wire rack of the smoker with fresh rosemary sprigs.  Arrange burgers, evenly spaced, on top of rosemary and place in smoker.  Close the lid and smoke for 1.5 to 2 hours or until the internal temperature is at about 145 degrees. 

Meanwhile, in a medium bowl, blend whipped cream cheese, sour cream, mayonnaise, horseradish, and chives.  Season with kosher salt and black pepper to taste.  Transfer to small serving dish and chill until ready to serve.

Remove burgers from smoker.  Spread bottom of each toasted bun with horseradish cream and top each with burger, smoked onion, Boursin cheese and arugula. 


The resulting burger is indescribable.  It's rich, juicy, tender center explodes .  The horseradish cream compliments the flavor of the beef perfectly and with addition of melty Boursin and crunchy arugula, this burger is like a steak dinner on a bun.  It's such a sophisticated bite, you may even want to serve it with a fine red wine... The hubby was so happy he couldn't speak.  He gestured to me that if he had three thumbs, they'd all be up.  I have no words.  This is possibly the best burger I have ever tasted.  Good grief, it's so good I had two and that's saying a lot.  Make this burger, you will thank me.  Go do it now.

 

Enjoy!
B 
 

Smoking Foods

Let me start by saying I love cookbooks.  I will sit and leaf through cookbooks for hours, especially if there are pictures involved- plotting, planning meals and generally getting stoked on food.  I have no qualms about taking on complex recipes, they are a fantastically fun challenge to me.  That is the lure of cooking in my eyes, the discovery of new and different flavors and combinations.  I relish in the creativity, ingredients and process of meals that consume my afternoons.  One of my favorite ways to spend a Sunday is with my husband, chopping vegetables, sipping champagne, cooking something tasty and chatting.  It's relaxing to me.  In fact, I become quite an anxious girl if I'm NOT doing something in the kitchen.  Even more fun is when we find the time to fire up the barbecue and have a few friends over to enjoy the sunny weather, great conversation and, of course, some darn good food.    

Speaking of all things BBQ, charcoal, wood chip and grill...

I was recently sent a copy of The Complete Idiot's Guide to Smoking Foods to read, review and enjoy.  It is written by Chef Ted Reader, a man GQ Magazine describes as such:

"His pyrotechnic charm and fearless culinary spirit makes Ted Reader the Crazy Canuck Barbecue Kingpin" 

Wowza.  Now that's got to mean this guy knows what he's talking about right?  Right!

I'll admit, I was a little taken aback by the thought of actually attempting to smoke something myself, but I finally mustered up the lady courage to give it a fighting try.  This book is a great introduction to smoking foods, both on a small and grand scale.  The recipes are easy to follow, clearly described and ridiculously mouth watering- LITERALLY.  As I was reading through it I started to salivate at the thought of "Prime Rib with Whiskey Mist & Hot Horseradish Mustard" and "Georgia Peach-Dunked Smoked Chicken Thighs with Potato Chip Crust."  Or how about the "Smoked Lamb Ribs with Garlic Ginger Lemon Soy Baste" that is slowly, seductively cooked for 5 hours?  This cookbook/users manual/encyclopedia of knowledge is chalk full of great tips, techniques and food ideas, all based around the Art of Smoking.

Ok, first off...  Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering plant materials- most commonly wood.  Sounds easy enough.  As Reader puts it, "Many people out there are under the impression that smoking is a lot harder than it actually is."  This is true.  At first I thought to myself, good gracious, how am I going to do this?  But after reading chapter 2, Smokers and How They Work, I felt a little more at ease with my capabilities.  The act of smoking food is almost as old as time, why shouldn't I be able to figure it out?

After learning about the different types of smokers that are on the market, Reader's information made it clear that I am a "Novice".  A backyard enthusiast, a weekend warrior, a damsel of indirect heat.  For my type, someone just beginning to explore the radical realm of smoke, Reader recommends the charcoal kettle grill technique.  I roll the Weber out onto the patio enthusiastically and get my tongs ready. 

"Smoking in one of these units is accomplished by using indirect heat; charcoal is placed on one side and food on the other side...  A water pan needs to be placed to one side of the lower grate (charcoal tray); disposable aluminum pans from the supermarket work well.  The water pan serves two purposes: it catches meat drippings and adds humidity to the cooking chamber.  Hot charcoal is placed in the kettle next to the water pan and the temperature is controlled using the air vents on the kettle's base and lid... Smoke production is achieved by using good-quality hardwood lump or briquette."

It's actually really quite simple.  Reader's descriptions, directions and tips make smoking a snap.  He thoughtfully explains each step of the process, often with a sense of humor that everyone can appreciate.  He shares very useful information on all different styles of smoker units, opinions on what type of woods and charcoal to use, safety advice, problem-solving and some really great food preparation tidbits that come in handy.  I really enjoyed chapter 7- Brines, Marinades and Cures for it's incredibly useful info on the do's and don'ts of marinating.  Especially learning that "keeping meat in a marinade longer isn't going to help-- it's actually going to make it worse."  Who knew?  I always thought the more the better, but that is not the case because at a certain point the marinade draws out the moisture from the meat, creating a tough and grainy texture.  It's little educational gems like this one that make The Complete Idiot's Guide to Smoking Foods such a great investment for anyone that's interested in becoming a smoking pro.

Some of the additional topics included in the contents of this BBQ master's book: A Brief History of Smoking, The Current Smoking Craze, Smokers and How They Work, Fuel + Wood = Smoky Deliciousness, Ted's 10 Commandments for Smoking Foods and Layering the Flavor.  Also, there are pages and pages of recipes for everything from BBQ sauces to Smoked Macaroni-n-Cheese.

As a highlight, I'd like to point out that the last chapter, Weird and Wonderful, made me a very happy lil' smoker.  Reader includes some his wackiest and wild smoker recipes that are, indeed, wonderful.  The "Pulled Pork and Cheese ABT's" (Atomic Buffalo Turd) may sound a bit odd, but it's a scrumptious jalapeno stuffed with cheese and wrapped with bacon- yum!!  My husband would love the "Smoked Fois Gras Terrine" which is cold-smoked over oak, a rich buttery delight.  And then there's the "Smoked Ice Martini", a concoction that contains smoked frozen ice cubes and a bacon garnish.  Yes, you heard me, smoked ice.  Last but not least we have the "PB&J Plank-Smoked Twinkies with Chocolate-Marshmallow Topping, a surefire hit for every lil' smoker at heart.  As Reader states, "Be sure to make extra-- most people can't stop after just one!"

Overall I've learned a lot by reading The Complete Idiot's Guide to Smoking Foods.  Ted Reader has done a great job of blending his passion with fun and useful information, opening the door to backyard enthusiasts everywhere to try smoking something, anything!   At this moment, I find myself prepping for tonight's meal, a recipe from Reader: "Smoked Prime Rib Demi-Glace Burgers with Smoked Garlic and Onions."  As a surprise to the hubby I've gathered all of my ingredients, got the charcoal kettle going and will soon enough (patience, Reader says, patience...) be munching on this outstanding smoked smile inducer.

Thank you, Chef Ted Reader, for teaching this gal how to get Smokin'.

Regards,
B

(photos and recipe to follow in next post- this burger needs an entire article to itself!)          



  

Farm Fresh

Another day jaunt to the Napa Valley!

I'm writing this entry to mostly highlight our lunch experience at Long Meadow Ranch and their Farmstead Restaurant. One of my favorite places to eat and hang out in Northern California, no doubt about it, the hubby and I discovered this place about two years ago in St. Helena when they opened and have been coming back ever since.

*Long Meadow Ranch*

Vision:

"To be a family-owned producer and purveyor of world-class wine and food in the Napa Valley that is economically successful and socially responsible using diversified, sustainable, and organic farming methods. Excellence through Responsible Farming"

Mission:
"To produce and purvey world-class wine and food employing entirely sustainable, organic farming methods and to create the highest quality wine & food experiences that are richly flavorful, healthy, safe, and enjoyable."

Long Meadow Ranch is a 650-acre historic ranch nestled high atop the Mayacamas Mountains above the Napa Valley. Here they produce award-winning wines and handcrafted extra virgin olive oils - as well as grass-fed beef, eggs, and heirloom fruits and vegetables. They have a store front located next door to Farmstead where you can purchase their fine wines and olive oils- their Prato Lungo olive oil is to die for. Prato Lungo was named "Best California Olive Oil" and "Top Recommendation" for the USA in The Buyer's Guide to Olive Oil by renowned expert, Anne Dolamore. The 2011 vintage presents with a wonderfully fresh nose of green grass, green apple, and a touch of citrus. The entry into the mouth is silky smooth and the peppery after tastes reinforce the oil's role as the perfect condiment, also great for cooking.

Farmstead Restaurant ingredients are sourced from local purveyors, featuring Long Meadow Ranch's all-natural grass-fed beef, vegetables, extra virgin olive oil, and honey. Housed in a former nursery barn, their 110-seat restaurant is a casual, social culinary hub revolving around a central open kitchen with booth and central seating, community dining, and a full bar. Chef Stephen Barber possesses a substantial background in Southern cooking styles, he emphasizes a wood-burning element for select dishes, including wood roasted grass fed marrow bones with beet and parsley salad; wood grilled Pacific Cod with house made sausage, clams and potatoes; and brick-roasted Petaluma chicken with flageolet beans, greens and lemon.

One of our favorite parts of Farmstead- outdoors in season, guests can enjoy a meal among the espalier apple trees, drinks at the bar, or relax with friends and family by the cozy wood-fired authentic forge. The outdoor seating is tremendous! Comfy, cozy, warm in the winter, shaded in summer. We look forward to visiting as much as possible throughout the season. This time around we sat at the bar because the weather was enchanting. Here are some pics & details from my meal...

Started out with the wood grilled Castroville jumbo artichoke with sauce gribiche and lemon.

“Potted” pig with homemade mustard and toast: a glass mason jar of fresh pulled pork with a lard cap that you mix in, creating a creamy delicacy that spreads easily.

Carpaccio of LMR beef with arugula, citrus, San Joaquin gold and toasted almonds. Divine!

Skillet Mac n Cheese... White cheddar and creamy Gruyere. Broiled golden on top.

Last but not least- The cookie platter! Double chocolate chunk, peanut butter and butterscotch chip cookies, powdered with sugar. The peanut butter were my absolute favorite.

The hubby and I left so darn fat and happy we could barely walk. The restaurant was beginning to get crowded as they were having a special summer concert later that evening that we weren't able to stay for. Once again, Farmstead, you rocked my world. The staff, ambience and foodie fare make it so hard to walk away from the counter. I could sit there all day, sipping wine and sampling the menu. It's restaurants like this one that keep me absolutely fascinated with food. Well prepared, simple and well presented, this place is successful in the sense that food should look good. But food should TASTE even better, and at Farmstead, they've got that part covered!


Realistically, the point of our trip up valley was to visit the beautiful Schramsberg Vineyards. I'm a huge fan of champagne, and having never been to see the estate itself, so I was very much looking forward to it. The home, winery and vineyards of Shcramsberg are spectacularly beautiful- a mile long driveway surrounded by dense woods and wildflowers, a restored turn of the century Victorian style manor along with classic, earthy timber built wine production facilities- and last but not least, the caves. Over 1.5 miles of sparkling caves dug under the earth, home to the thousands of resting bubbly bottles. The tour and visit were lovely, and Kelly, our guide was a fun addition to our learning experience. I finally convinced the hubby to let me join a bubbly wine club (Hooray!!!) as well. We left with three bottles of incredibly fancy bubbles, me with a huge grin on my face and the hubbs happy that he got to geek out on some serious sparkling wine. Here are a few pics from that visit:

The Frog Pond.

All for me. Heh. Bubbles!!!

Well, that's all I have for today- I'm off to finish making my hand-rolled chicken tamales for dinner. Hope everyone has had a lovely weekend!

B

Mid-Week Adventure.

This past Wednesday I took a little excursion up into the Napa Valley, along with my good friend Mel, with the intention of checking out the newly re-opened Oakville Grocery.  That didn't quite happen, as we got a little side tracked visiting a few wineries and having lunch instead.  The weather was so beautiful, the sky was clear and the whole valley was pretty much unoccupied by tourists, strangely enough.  It's a magical thing when you visit Napa, Yountville or St. Helena and the roads aren't jammed with rental cars, tour buses and large crowds, so we had to take advantage.

Our first stop was Artesa Vineyards & Winery, located in the gorgeous Carneros region, on the southwestern side of the valley.  I brought Mel here because it's one of my favorite wineries to visit when the weather is spectacular, and on this day, it was.  Perched high on hill, overlooking the vast surrounding grape filled miles, Artesa sits like a modern grass covered beacon amongst the vines.  The architecture of the winery itself is something to behold- a tranquil, almost science fiction-esque feeling to it... 

"Artesa Winery is a study in the harmony of natural and man made spaces. Designed by renowned Barcelona architect Domingo Triay and built in the early 1990's, the avant-garde structure was conceived to blend seamlessly with the surrounding landscape.  The naturally insulated winery is set into the highest hill of its 350-acre estate, with a protective covering of reserved earth and native grasses. A sweeping staircase set between twin cascades of water and fountains leads to the winery entrance. An expansive terrace offers 360 degree vistas of the surrounding countryside, and on clear days, a view of the San Francisco skyline.  With architecture that captures a series of Mediterranean themes, including water flowing along narrow channels, audible and silent fountains and the interplay of light and shade, Artesa is a reflection of the proud Spanish heritage upon which it was founded.  One step over Artesa's threshold and the visitor is enveloped in a light-filled, gallery-like interior. Modern and sophisticated with soaring columns, wide glass expanses and contemporary furniture groupings, the Visitor's Center provides a dramatic backdrop for the original works of sculpture, painting and mixed-media by our Artist in Residence, Gordon Huether that are exhibited throughout the building.  The interplay of art and wine reaches its zenith in this setting as reflected light plays off the jewel-like tones of the elegant, hand-crafted wines that are served here."

The Visitor Center is open 10 a.m. to 5 p.m. daily. The last tasting is performed daily at 4:30 p.m. The crowds definitely arrive in the afternoon, so if you can manage to get there early enough, purchase a bottle and grab yourself a seat on the outdoor patio, sit back, relax and enjoy the view.

We continued our day of leisure by heading up to Yountville, stopping at the well known V Marketplace.  This normally bustling little indoor shopping area was relatively quiet and calm the day we were there, giving us plenty of time to explore and then relax at the V Wine Cellar on their outdoor patio.  The cellar is great place to try an extensive list of wines- they have over 3,000!  The staff is great, offering recommendations according to your own personal tastes and preferences.  The best part is that you can sample practically any wine by the glass, or if you feel inclined, ask for a bottle and seat yourself in their lush lounge area to sip and chat with friends.

Onto lunch... At the famous Bouchon Bistro.  What can I say about Bouchon that hasn't already been said?  Thomas Keller's casual, elegant answer to traditional French bistro fare- a neighborhood place with a home-like feel, where you can dine on bibb lettuce & garden herb salad or, like myself, the Truite Amandine, a delightful pan roasted trout served with haricot vert and toasted almonds.  Mel opted for the Gnocchi a la Parisienne, a mixture of sauteed hand-rolled gnocchi with garden vegetables.  Both dishes were superb, true to Keller form. Bouchon is a special place, it leaves you feeling a just a little bit more fancy than when you arrived.  Two girls having lunch at at an adorable bistro, bathed in sunshine.  We were lucky enough to be able to walk right in and get seated immediately, which is unusual- a perk of a mid-week excursion.  Reservations are always recommended for this highly sought after foodie paradise.  And while you are at it, make sure to stop by the world famous Bouchon Bakery for one of their macarons or chocolate confections.  You won't be disappointed.

Our last stop that day was at another favorite- Regusci Winery, located in the heart of the Stags Leap District.  I love this winery and the people who work in their tasting room.  The hubbs and I make a point of visiting as often as we are in town.  We both love the old world feel of the winery itself (est.1878), along with their recently expanded visitors grounds which are absolutely worth a visit- not to mention the wines!  Their 2010 "Mary's Cuvee" Chardonnay makes me giddy with happiness, with flavors of white peach and nectarine that tickle the tongue.  I do not pretend to be a wine writer (I'll leave that to the hubbs), so I won't go into detail about their vineyards or grapes.  What I do know is that Jim Regusci makes some fantastic wine that always forces an "Oooooh" out of me when I see their bottle.  Mel and I shared some of the chard that day and sat out in the gardens, taking in the last of the warm weather and summer scenery.  It was the perfect ending to our little trip.

On the drive home I couldn't help but feel incredibly happy.  Although we didn't visit Oakville Grocery like I had originally planned, I thought our trip was a huge success.  A day of exploring, spending time with a pal, seeing the sights and generally... Well, generally doing not much of anything except enjoying the day.  And to me, that is all that really matters.

Love,
B      

Walnut Creek Art & Wine Festival Recap

Like I said, this weekend was jam packed full of outings for us and we certainly weren't about to miss the 31st Annual Walnut Creek Art & Wine Festival at Heather Farms.  Distinguished by its spacious park setting and family-friendly activities, the popular Walnut Creek Chamber Art & Wine Festival is recognized by the Contra Costa Times as the East Bay's Best Outdoor Festival.  We took a trip over this past Sunday after the market and spent the day enjoying the sunshine, friendly crowds, great food and fantastic wine selection that the festival had to offer.

We always make the effort to arrive early, sidestepping most of the crowds and heat that the two day event brings.  It gives us a chance to wander freely, check out the vendors and decide whether or not it's a beer or wine year.  This time around we chose to go the wine route, as there were 36 + vendors pouring from the vine and only 8 beer taps representing.  A good decision overall, we found some great new wineries and enjoyed a lot of old favorites.  It's certainly a relaxing way to spend an afternoon, walking around covered in sunblock, wine glass in tow.

One winery in particular stood out, called Laujor Estate.  Run by David and Cheryl Lucido of Kelseyville, CA,  Laujor Estate Vineyard was planted in 2006 to Cabernet Sauvignon, Petite Sirah, Syrah Noir, and Cabernet Franc. Their growing region is in the Red Hills AVA which is well known for it's well draining soils due to the obsidian resulting from the volcanic eruption of Mt. Konocti over 350,000 years ago.  David and Cheryl believe in the utilization of a sustainable vineyard system by implementing preventative solutions; healthy soils which produce plants of good vigor and the reduction of disease and pest incidence with proper water and nutrient management resulting in improved yield and quality. With these ongoing practices they strongly believe that they will not compromise the future while meeting the needs of the present.  We sampled several of their wines including their 2009 Sauvignon Blanc and their 2009 Cabernet Sauvignon- both lovely.  While both of the Lucido's were in attendance, I only had the pleasure of meeting David.  He was there pouring, a delightful man, full of spirit and intelligence behind the counter- we chatted for quite some time and he invited us up for a visit which we will surely be doing in the future. 

Next, we came across an intriguing booth called Global Grub.  Global Grub's mission is simple: "With their ethnic cooking kits, there's no need to search around for recipes and ingredients.  Just enjoy the best parts- cooking and eating!"  Go on a fun cooking adventure in your very own kitchen in just a few steps: 1: Choose an ethnic cooking kit. Each one features a tasty recipe, non-perishable ingredients that are pre-measured, and detailed instructions.  2: Pick up a few basic ingredients from our shopping list, and begin your adventures in cooking.  3: Enjoy tastes of the world with your loved ones.  Sounds so easy right?  I had to try it out, so I purchased the Red Chili Tamales kit.  I plan on making those later this week, so I'll keep you posted.  They look delicious, and the best part about Global Grub is that they are local, Walnut Creek to be exact, and for every meal kit you purchase they'll donate a meal to a person in need through the Alameda Community Foodbank.  What a fabulous idea!!

My husband fell deeply in love with Aunt Betty's Gourmet Corn Dogs that day as well.  As of right now I cannot locate a website for these folks, but man, do they need one.  I believe they are based out of Sonoma and they specialize in the world's biggest, meanest, most tasty corn dog I've ever seen.  The hubbs chose the Louisiana hot link option- a firecracker red hot sausage absolutely buried in cornmeal, as big as a shoe.  Filling, even for him, he says he's never tasted anything so good on a stick.  I hope we can find them around at other events so I can get more info on them.  It seemed like everyone that day was walking around with one in their hand.  Yum!  Pile on the hot mustard and you're good to go!

Outside of all the eating and drinking happening that day, I managed to find some "real" shopping to do, which is unusual.  I'm ordinarily busy indulging my stomach on most occasions but there were a couple finds that I couldn't resist.  I found a beautiful tie-dye skirt (yes, you heard me) from Green Dragon.  Based out of LA and produced completely in California, their pieces are made with organic, sustainable, and/or recycled fabrics.  I chose the skirt made of bamboo fibers and a similar slip dress- both at affordable prices. 

The hubby recently returned from a trip to Italy and was still fiending for some intermezzo tunes...  Turns out, he found some at the festival, thanks to Mr. Al Fabrizio & Hugo Wainzinger.  Between their Italian Mandolin and classical guitar, you too can feel like you are lounging about, sipping vino and enjoying the view in the Italian countryside.  We have one very old Italian Intermezzo CD we found about 15 years ago that has practically melted in the CD player over recent years, so it will be nice to add some new music to the rotation.  Plus, it's just fun to listen to.  You can find their albums through Heartstrings Music, based out of Mountain View, CA.

There is no way I'd be able to sum up all the fun we had at the WC Art & Wine Festival this year without leaving plenty of things out.  I'm not able to name all of the wineries, vendors or musicians that were in attendance, nor would I want to spoil the fun of you discovering them all on your own.  All I can say is that yet again, the festival proved itself to be a beautiful, entertaining way to spend a Sunday surrounded by friends and perfect weather.  I can't recommend attending this annual event enough, and I will certainly be back again next year.  It's both family and pet friendly, and Heather Farms is the perfect outdoor location to host such an occasion. 

Looking forward to 2013,
B      

A Little New Market Newsflash.

ATTENTION ALL FOODIES!!

Market Opens June 3rd thru September. Every Sunday at the Concord High School parking lot 4200 Concord Boulevard, Concord 94521 from 10:00am -2pm

This info comes to us straight from the CCCFM website... Visit the Contra Costa Certified Farmers' Markets at www.cccfm.org.

"Make your community Farmers’ Market part of your Sunday routine and taste the difference of locally grown produce.  CCCFM festivities include live music, kids’ activities, student participation, California farmers & artisan vendors! CCCFM is extending a hand of welcome to local community groups and non-profits to participate at the markets.  There is plenty of on site parking….but it is encouraged you to be kind to the environment- walk, ride your bike or carpool. Bike racks are available making it simple to ride and park!  Their Veggie Valet service makes it easy for you to shop till your hearts content-leave your market purchases at the Valet stand while you get your car and market staff will help you load your vehicle when you return.  Help the environment one bag at a time by purchasing reusable, washable cloth produce bags at the information table.  Enter the monthly raffle for a free box of produce!"

Of course the hubbs and I wandered over to check out the new market this past Sunday- it's practically right down the street from our house!  I foresee many a bike rides throughout the summer to this new venue.  Located in the parking lot of Concord High, sheltered by the brand new solar panels, you'll find a nice little array of vendors ready to sell their finest produce, flowers, ready-to-eat yummies and other goods.  This market is run by the same folks in charge of the hugely successful downtown Walnut Creek Farmers' Market and the Orinda Farmers' Market so we know it will do well once the word gets out.  For it's first day it seemed to be bustling, with people milling about and shopping, even right at the 10am start of the market.

Hubby and I picked out some fresh radishes, leafy greens, cauliflower, heirloom tomatoes, rainier cherries and strawberries from several different vendors.  The selection is smaller amongst vendors but the quality remains high.  I also chose some of the most divine blueberries on earth from Rhythm & Blueberries- a family based farm out of Galt.  Available are Jewel, Spring High and Star varieties of berries.  They are committed to farming in a sustainable manner to ensure that the land they farm will be available for generations to come and they are also a CCOF company.  These blueberries are huge, round, sweet and juicy, I can't stop eating them and will definitely be going back for more.

Also a huge congratulations is in order for Tasty Zombies!  That's right people, bringing back the good ol' zombies from high school.  You know what I'm talking about- those soft, buttery breads filled with gooey, cheesy goodness from your high school years?  Yep, they are back and better than ever thanks to the folks at Tasty Zombies.  From regular cheese, to pepperoni pizza and Hawaiian style, these treats will surely satisfy your snack cravings with their insane flavor combos and warm, melty insides.  This is their first year at Farmers' Markets, actually it's only their 2nd farmers' market ever- I'm positive that the Zombies will become a sought after hot commodity though, so give one a try, you'll love them.

Ok... That's all for today folks, time to start cooking!

B    

Local Love.

Starting this week my writing will become pretty solid due to all kinds of fun adventures coming up-  I'm excited about this, albeit a little intimidated with keeping a steady pace, but I will do my best to report back to the masses as often as my computer is within typing distance.  Summer is already upon us, and in the East Bay that means festivals, events, markets, fairs, tastings, tours and backyard parties galore.  Literally.  I think I have something happening every single weekend (along with a few weekdays thrown in) during the month of June.  Not that I mind, the exploration of all things foodie has me running rampant, anticipating some of the best and brightest blogging possibilities out there.  It should be an action packed month for sure! 

One thing to mention:  Fresh Food May is over, technically.  The thing is, we LOVE the concept so much that I don't think it's realistically ending anytime soon.  I'm still going to markets, still buying local and still enjoying every moment of eating only the freshest food I can find.  The possibilities are endless really, I feel like there are so many places out there that still need exploring.  We are blessed to live in an area that is absolutely brimming with the resources that make it possible to live easily and happily this way.  There's no excuses really.  The hubby and I have been feeling healthier, more energetic and frankly, just plain better about ourselves for choosing this lifestyle of seasonal eating- why stop? 

The main thing I've noticed this past month is that slowly, both he and I have stopped grazing like cattle on over-processed foods that aren't good for us.  Instead of pretzel sticks, we reach for apricots.  There's a bowl of cherries on the counter at all times.  Handmade beef jerky is the savory snack of choice, along with fresh nuts, cheese and crunchy vegetables.  For lunch I will steam an artichoke instead of running to some fast food joint in search of french fries.  It's amazing how changing your eating habits can change your lifestyle.  In no way am I against your typical run of the mill chain restaurant cheeseburger every now and then, I mean c'mon, who can resist?  But I've discovered that the desire to gorge on junk food fades pretty quickly once the indulgence is fully consumed and digested, leaving you feeling bloated, heavy and sluggish- that can't be good... Can it? 

I've spoken to folks from outside of the Bay Area about this whole idea and the main response I've encountered was, "Oh my gosh, you guys are so lucky you are able to do that!"  The reality is that not all states are created equal when it comes to fresh, seasonal eating.  The people of California are lucky to have the resources to live and eat the way we do.  With the addition of venues like The Ferry Building Marketplace, The Oxbow Public Market and The Bluxome Street Meet Market to our already booming list of local Farmers Markets, there are endless opportunities out there, in our own backyards, to eat fresh.  We are surrounded by farms and dairies in practically every direction- most of which are accessible to the public and love visitors.  Driving out to the "actual" Hog Island location in Marshall for fresh-off-the-boat oysters or Cowgirl Creamery in Petaluma to sample fine cheeses is a luxury for us locals, a privilege that should be taken advantage of as much as possible. 

I love living and eating here.  I enjoy supporting local farmers, artisans and craftsmen.  The joy I've found in doing so is sure to stick with me and I encourage everyone to get out there and try it for themselves.  Go to your local farmers' market, explore your surrounding areas and see what you can find.  Recommend your findings to others, share in the fun of a day out exploring the wharf, a winery or a simple strawberry patch.  You'll discover the most amazing things and meet the most wonderful people who are truly passionate about their craft.  It's refreshing and invigorating to be a part of...

Now get out there!
B