Andreas Winsberg is used to growing things. The son of a farmer — David Winsberg of East Palo Alto’s Happy Quail Farms that started the craze for pimentos de Padron in California — he’s been helping his dad plant those prized Spanish peppers and sell them at the San Francisco Ferry Building farmers market since he can remember.
Now, it’s this 25-year-old’s turn to germinate something special of his own.
In late-March, just as the COVID-19 pandemic hit full bore in the Bay Area and shelter-in-place restrictions took hold, he created Farm Box, a weekly curated farmers market box that customers can get delivered to their door or pick up at the Ferry Plaza farmers market on Saturdays or the Menlo Park farmers market on Sundays.
Farm Box was developed by 409 + Co, a design agency that Andreas founded with fellow 20-something alums of Pennsylvania’s Haverford College, Stephen Davis and Jessie Lamworth.
They didn’t set out to do this. But realizing just how complicated buying groceries and food was about to become for people, they rose to the challenge to build out a new web-delivery business to help small-scale, local farmers, whose goods are so perishable, reach more customers.
“Seeing what my dad was going through, and fearing that the farmers market might shut down, was the impetus,’’ Andreas says. “We’re not in it to get rich, but to help farmers and others who need the boost now.’’
The book is by chef and TV personality Rika Yukimasa, a Japan-native and graduate of the University of California at Berkeley.
While working as a commercial producer for a huge advertising firm in
Japan, Yukimasa wrote cookbooks on the side. It wasn’t long before that
became her vocation. She’s now written more than 50 cookbooks. She also
hosts a popular cooking show, “Dining with the Chef,” which airs in 150 countries, including on PBS in the United States.
Some people always keep a bag of frozen peas in the freezer to suppress bruises or aches and pains.
Me? I keep one for last-minute additions to salads, soups, stews, pastas, and more.
They are nearly as good as fresh, easier to prep (there’s none involved), and are available year-round.
They add bright color, subtle sweetness, and gentle texture to so many dishes, including this one.
“Spiced Lamb with Peas (Kheema Muttar)” is from the cookbook, “Indian in 7” (Kyle, 2019), of which I received a review copy.
It’s by Monisha Bharadwaj, a chef and food historian, who runs an Indian cooking school in London, Cooking with Monisha.
As the name implies, the book is all about recipes for that take seven ingredients or fewer. Bharadwaj does take a few liberties with that, though. Cooking oil isn’t included in the official count. And some recipes call for simple sauces or pastes from a different recipe in the book.
In this stressful, challenging time, I scroll social media for glimpses of good news: chefs donating food to hospital workers, folks grocery-shopping for elderly neighbors, and everyday people trying to help lighten the mood with cheery videos and haikus.
I couldn’t be more thankful for the incredible recognition. I share it with the talented team whom I had the privilege to work with to make this book a reality: photographer Eva Kolenko, Clair Mack at Rule & Level Studio, Figure 1, and of course, all the chefs and restaurateurs who participated.
I salute you all with a virtual toast — as well as this easy, addictive recipe from the book to enjoy. After all, times like these when we limit trips to the grocery store, call for dishes that come together with few ingredients.
At times like this especially, it pays to have a well-stocked pantry loaded with spices, condiments, and dry goods from around the world.
My husband used to joke that our kitchen shelves runneth over with star anise, Sichuan peppercorns, yellow mustard seeds, cumin, pimenton, garam masala, za’atar, togarashi, and so much more.
Now, with a mandate to shelter in place during the coronavirus crisis, he is definitely grateful that I am such a culinary pack-rat.
Because that meant that after grabbing a bunch of fresh spring asparagus at the market just before the request came down to stay home as much as possible, I was able to easily make “Asparagus with Scrambled Egg Scattered Sushi.”
As the name implies, the recipes all require seven ingredients or fewer. Barber takes a little liberty with that because some recipes will require the making of sub-recipes to complete, which will add up to more than seven ingredients all together.