What I’m Reading Today

I can’t believe summer is coming to an end. By the time I post ‘What I’m Reading’ next week, school will be back in session and reality will certainly have kicked in. Ahhh….enjoy your last days of freedom.

In today’s LA Times, I’m reminded that last August and early September are prime time for sweet fresh tomatoes. This recipe for Fresh Tomato Soup looks simple, light and delicious. With a hint of gin, it has a nice twist to it too.

Things are getting even more local at the Ferry Plaza Farmer’s Market. Eatwell Farms now sells their wheat berries and will grind them into flour for you right then and there. I am not the best bread maker in the world but, I love to do it. I can’t wait to go try this out. Plus, kudos to Eatwell-as per the article in the SF Chronicle, The wheat berries are actually a by-product of Eatwell’s chicken and egg production. With 2,600 hens in his flock, Walker was looking for a more local supply to augment the animal feed that is shipped from faraway places such as China. So he converted a field to wheat and has a small percentage left over to share with farmers’ market customers.”

What does it mean when the late summer tomatoes are around? Figs are right behind them. I love fresh figs in savory and sweet cooking and am always keeping my eyes open for new recipes. I have caramelized them and put them over goat cheese ice cream (it really is amazing) and have braised them with juicy chicken thighs. If you’re on the hunt for all things fig, check out this section of the NY Times website. You’ll find a recipe for grilled lamb and figs on rosemary skewers, a recipe for a dessert fig vinaigrette, and lots more.

My love of going out for an old school breakfast stems from my dad taking us to Chace’s Pancake Corral when we were kids. In addition to amazing pancakes and hot chocolate topped with fluffy whipped cream, they made an amazing hashed brown omelette! Good hashed browns-you know, the shredded kind that are crispy all over, folded inside of an airy blanket of scrambled eggs. The Corral is celebrating it’s 50th anniversary ,as noted in today’s Seattle Times, so if you’re anywhere in the area, go have an omelette and say congratulations. Places likes this are hard to find.

Anyone know where to get real hashed browns in San Francisco?

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