Rossotti Ranch’s veal rib eye grilled with herbs and spices. (Photo by Carolyn Jung)
For decades, veal has been shunned by many.
For good reason, what with horror stories of calves snatched from their mothers, only to be confined in crates so minuscule they couldn’t even turn around.
But just as some farmers now have instituted more humane treatment of chickens, pigs, and full-grown cows, so too have they done so with calves.
Rossotti Ranch is a ninth-generation, family-owned ranch on the border between Marin County and Petaluma, that is committed to raising 100-percent pasture-raised goat, chicken, duck, and veal. It was established by husband-and-wife Tony and Julie Rossotti, who hail from ranching families originally from Switzerland.
Ranch Co-Owner Julie Rossotti (photo by Kristina Franziska Haas).
They recently just started selling their meats nationwide through their Rossotti Ranch Web site, where you can purchase different packages, such as the Rancher’s Box, 5 pounds of premium veal cuts, plus 2 pounds of ground or stew veal meat, a jar of seasoning, and a cookbook — all for $125. Or create your own custom box of products.
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.
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.
A honey-like product that tastes of apples.
With its golden, amber hue, it looks a lot like honey.
But from the moment you unscrew the cap on the jar, you get the unmistakable whiff of sweet apples.
Bee Free Honee is a honey substitute made from organic apple juice, cane sugar and lemon juice — all cooked down until sticky and viscous.
The company was founded by Minneapolis-based Katie Sanchez, who grew up on an apple orchard with a father who was a beekeeper. One day, while trying to make a less sweet apple jelly, she accidentally created this syrupy concoction instead.
It’s vegan, and safe for anyone who has a honey allergy. Use it just like you would honey.
With bee populations decimated over the past decade, it’s also a way to enjoy a honey-like product while stressing bees less. Moreover, for every jar sold, Bee Free Honee donates 10 cents to pollinator-friendly groups.
Sampling a slider-size of the Impossible Burger at Jardiniere before its public launch.
What is a burger without meat?
Diehard carnivores might answer, “A travesty.”
But even they might change their minds after a bite of the Impossible Burger and the Beyond Meat Burger. Both are entirely plant-based patties that closely mimic beef burgers. And both are now available in the Bay Area for vegetarians and the curious to enjoy.
Impossible Burger is the creation of Redwood City’s Impossible Foods. It is fashioned from wheat, coconut oil, potatoes, and heme, a compound in plants and meat, which gives meat its characteristic aroma and taste.
Compared to raising cows for burgers, the Impossible Burger uses 95 percent less land, 74 percent less water, and creates 87 percent less greenhouse gas emissions. It’s also free of hormones, antibiotics and artificial ingredients. And you don’t have to worry about slaughterhouse cross-contamination.
El Segundo’s Beyond Meat Burger is similarly environmentally-friendly, and is fashioned from pea protein, yeast extract, coconut oil, beet extract and annatto extract.