Braised CollardsBraised Collards & Southern Style Black-Eyed Peas
january 1, 2018

For as long as I can remember, I've made Deborah Madison's Braised Collards on New Year's Day, with her Southern Style Black-Eyed Peas alongside. So when my mom asked for the recipe late last year, I thought it'd be easy enough to just send her a link to my blog. 

Continue »
 

Blood Orange Sorbet

Blood Orange Sorbet
february 16, 2016

The best part of winter in California is the citrus. Every year my family and I celebrate the season by ordering a box of tarocco blood oranges from Frog Hollow Farm for sorbet. Their juice makes a delicious dessert: sweet, tart, refreshing and cold as the snow we never have here in San Francisco.

Continue »
 

Barley RisottoWinter Citrus Barley Risotto
december 23, 2015

It's winter, so our CSA boxes are packed with citrus: oranges, lemons, grapefruit, to name just a few. Most varieties are great for juicing, salads and main courses, too, like risotto! I never would have guessed that barley and citrus make beautiful dinner together, but they do, especially when paired with other winter superstars like arugula, walnuts, barley and chicken stock.

Continue »
 

Mushroom BourguignonMushroom Bourguignon
december 22, 2015

Mushrooms aren't something my family eats often, for two reasons. First of all, our weekly produce boxes never contain them. Secondly, our kids don't like them. But I like them! So to celebrate the first soggy weather we've had in four years of drought, I slow cooked a pound and a half with coriander, black pepper, bay leaves, thyme and rosemary in wine.

Continue »
 

Asian Short RibsAsian Short Ribs
november 17, 2015

Last night was cool and tonight is colder still, winter is arriving. That means a near steady stream of kale, bok choi, chard and tatsoi will be in our weekly produce box for the rest of the season, all of which pair really well with these sticky-salty-sweet beef ribs.

Continue »
 

Sautéed Tatsoi and Bok ChoySautéed Tatsoi and Bok Choy
november 17, 2015

Tatsoi is a gently cabbagey asian green that looks like bok choy with longer, thinner stems and smaller, rounder leaves. Bok choy is another asian green, with thick white stems and long green leaves. It is typically found in wonton soup.

Continue »
 

Herbed Barley SaladHerbed Barley Salad
november 15, 2015

Barley, like most food, tastes good with salt. Parsley, olive oil, lemon juice, some pepper and a little bit of onion make it even better. Grain based dishes like this are generally considered salads, but I like to think of them more as healthy starch options when composing meals.

Continue »
 

20151110-PorkRoasted Pork Tenderloin
november 10, 2015

Roasting pork tenderloin was easier than I thought: twenty minutes with the oven on, then forty more with the oven off, while I ran the Tuesday night kid shuttle: back and forth from OT to swimming to soccer to swimming and finally home.

Continue »
 

Garlic Bread

Garlic Bread
november 9, 2015

Hot and steamy from the oven, what's not to love about a crispy-chewy slice of bread slathered in salty butter and garlic? Old school garlic bread is the perfect accompaniment to soup on a cold, wet, day. When I was a kid we ate it alongside a variety of things, including (gasp) spaghetti. A double dose of carbs like that would never fly in today's world of paleo starch rejection!

Continue »
 

Fall Minestrone

Fall Minestrone
november 9, 2015

An incredibly satisfying yet deceptively simple soup that is perfect for a cold, wet, fall day, it gets even better with a side of old school garlic bread like my mom used to make. Warms you right up!

Continue »
 

20151110-SpiceGrinderSpice Grinder
november 9, 2015

Retired coffee grinders are great for spices and breadcrumbs. This one is from 1997. It works just fine, but I had to replace it when white appliances stopped being cool: my coffee grinder that I use for coffee is black. I keep this one hidden in the cabinet with the spice racks.

Continue »
 

Back Pocket Pasta with Pork and MizunaBack Pocket Pasta with Pork & Mizuna
november 8, 2015

Jenny Rosenstrach's Back Pocket Pasta recipe is a great way to get dinner on the table really quickly without prepping ahead. I added ground pork for protein and mizuna from this week's CSA box, instead of tossing a salad. It's not the most generous serving of vegetables, but then that isn't the point. 

Continue »
 

4 boxes for $99
save 15% when you join
Eatwell Farm New Member Discount

Authors:

--> Alice Waters
Amanda Cohen
Andrea Reusing
Andy Ricker
Beata Zatorska
Bruce Aidells
Camilla Panjabi
canal house
Caroline Grant
Charlotte Druckman
Christopher Hirsheimer
Cindy Mushet
Clotilde Dusoulier
Cuisine at Home
Dan Jurafsky
deborah madison
Diane Morgan
eatwell farm
Eddie Huang
Erin Gleeson
Evan Kleiman
Food 52
Fore Adventure
Frog Hollow Farm
Gourmet Magazine
Grace Young
Grace Young
Heidi Swanson
Hollis Wilder
Hugh Fearnley-Whittingstall
Irma Rombauer
Isabella Gerasole
Jay Harlow
Joyce Goldstein
Lisa Catherine Harper
Lisa Fain
Lisa Leake
Louella Hill
Lucinda Scala Quinn
Lynne Alley
Madhur Jaffrey
Malvi Doshi
Marcus Samuelsson
Marion Nestle
mark bittman
Mary Roach
Melissa Hamilton
Michael Pollan
Molly Watson
Naomi Duguid
nigel slater
Nigella Lawson
Pollan Family
Roy Choi
Ryan Dunlavey
Salma Abdelnour
Sam Mogannam
San Francisco Chronicle
Saveur Magazine
SF Marin Food Bank
Shelley Lindgren
Slivena Rowe
Stephanie Alexander
Steve Sando
Sunset Magazine
tamar adler
The Chew
The Kitchn
Toby Sonneman
Tom Hudgens
vegetarian times
Victor Antoine d'Avila Latourrette
waitrose kitchen
Yotam Ottolenghi
Zoe Nathan