Cardamom snail and sticky bun from The Midwife & The Baker stand at the Santana Row farmers’ market.
If you haven’t yet checked out the new summer farmers’ market at Santana Row, you’re missing out.
Le Marche takes place every Wednesday, 4 p.m. to 8 p.m., through September. The main Row is closed off to cars, so you can stroll both sides of the street easily to check out the wares of more than 50 vendors.
A bevy of stands to check out.
Beautiful summer tomatoes for sale.
There’s everything from organic produce to fresh seafood and meat to cheese to baked goods.
Here’s your chance to learn how to make — and get a taste of — the best summer fruit tart. Ever.
That’s because none other than Pastry Chef Anna St. John of acclaimed Manresa Bread will join me for a baking demo, 2 p.m. July 22 at Macy’s Valley Fair in Santa Clara.
St. John is responsible for all those tantalizing croissants, kouign-amanns, fruit danishes, and other pastries that tempt at Manresa Bread’s Los Gatos and Los Altos shops, as well as its stands at the Campbell and Palo Alto California Avenue farmers markets.
A Pete’s Living Greens butter lettuce head wrapped like a bouquet. (Photo by Carolyn Jung)
Pete’s Living Greens
We’ve grown so accustomed to the ease of pre-washed lettuce in bags and plastic tubs that it’s hard to make the effort to actually rinse and tear an actual head nowadays.
Pete’s Living Greens asks you to do that. But what you get in return is really fresh lettuce that keeps impeccably well for more than a week in your fridge.
That’s because the lettuce head is sold with its roots still attached. That means you can tear or cut off what you need, and keep the rest alive to ensure freshness. The non-GMO-verified lettuce is grown hydroponically in greenhouses in Carpinteria, CA. Each clamshell container contains one head, enough to serve four as a first course or two as an entree-sized salad.
One head in each package. (Photo by Carolyn Jung)
I had a chance to try samples of the butter lettuce. I tore off the leaves from their roots, gave them a rinse, and spun-dry them before tossing with cucumbers, radishes, and avocado in a mustard vinaigrette. The lettuce had good flavor all on its own. What I really liked was that I was able to keep the rest of the lettuce in my fridge for 10 more days without the usual wilting that often results with plastic tubs of pre-washed spring mix.
Look for the Living Greens at Albertsons and Safeway stores for about $2.49 each.
Model Bakery Opens A Third Outpost
With its original St. Helena and its Napa locales still going strong, the ever-popular Model Bakery has opened a third location — this one in Yountville.
If all you’ve had is store-bought, it’s high time to try making your own graham crackers.
Sturdy, dependable, and always reliable.
That describes graham crackers. But it could also describe my late-Dad, and probably so many other fathers out there.
Having recently attended my first stadium concert in more than two decades, it got me to remembering how my Dad would drive across the Bridge, ferrying my friends and I to the Oakland Coliseum when we were teens to see this or that concert. He’d drive home, then patiently wait a couple hours before making the drive again to pick us up after the last note was played, weaving his way through traffic and a crowded parking lot to find us.
I took his chauffeuring for granted then. Now, of course, I realize what a royal pain that must have been for him. Yet he never complained or tried to talk us out of going to see our favorite band. He just happily obliged to help make it all happen for his little girl.
If he were still around today, I would thank him for that — and so much more. But since he’s not, I’ll just mix, roll out and bake a batch of these graham crackers that carry a taste of nostalgia with every snappy bite.
A Jell-O for adults only.
When sommeliers and Champagne producers admonish people to drink bubbly more often rather than just for the most special of occasions, they probably didn’t have this in mind.
In fact, when a publicist sent me a sample of the Taittinger Prestige Rosé, I was almost afraid of telling her how I planned to enjoy it.
Yes, in a grown-up version of Jell-O.
But when I spied the beautiful and super easy recipe in the new “Tartine All Day: Modern Recipes For The Home Cook” (Lorena Jones Books/Ten Speed Press), I couldn’t hep but want to try it.
The cookbook, of which I received a review copy, is by Elisabeth Prueitt, co-founder with her husband Chad Robertson of San Francisco’s beloved Tartine Bakery and Tartine Manufactory.