KQED Food Blog: Bay Area Bites: Cook by the Book: Santa Monica Farmers' Market Cookbook
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
Previous Posts
Links Around the Bay
Chocolate Adventure Recipe Contest Ideas
Ze'ev Vered's Garden
The Mother of All Cooking Shows
Beach Blanket Picnics
Melissa's Great Book of Produce
Chocolate Adventure Recipe Contest
Slideluckpotshow in San Francisco!
"Grilling" Fish Inside Your Kitchen
The Old Clam House
BAB Guidelines

'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
Wednesday, August 22, 2007
Cook by the Book: Santa Monica Farmers' Market Cookbook

While I have only been to the Santa Monica Farmers' Market once, the Santa Monica Farmers' Market Cookbook is a place I will return to time and time again.

The San Francisco Ferry Plaza farmers' market has inspired at least two terrific cookbooks that I know of, Fresh from the Farmers' Market and The San Francisco Ferry Plaza Farmers' Market Cookbook. But even though it's not local, the Santa Monica book is my current new favorite. After a brief history of the market and "day in the life of a market manager" there is a great section on tips for shopping at the market. These tips apply to every possible farmers' market, not just the one in Santa Monica. My favorite tip? "Carpe Diem. If you find something amazing, buy it on the spot and change your cooking plans."

Instead of organizing the book by seasons or type of produce, it is organized by meals. The explanation is that seasons vary from year to year and from place to place, though the likely season for each recipe is marked in the margins. Sprinkled throughout the book are chefs tips, farmers tips and guidance on how to choose the best produce. The recipes themselves are at the same time exciting and approachable. Many of the recipes have an unexpected twist. A baked applesauce uses a bit of thyme, a tomato and bread salad includes olives and cucumber, a cherry and almond salad sounds like something you'd find in a restaurant and a roasted okra side dish also features fresh peanuts.

Classic Tomato Soup with a Goat Cheese Swirl
What gives old-fashioned tomato soup its comfort-food super-status is its perfect sweet-acid balance. Sample tomatoes at the market and if they are too acid or too sweet, add a few of another variety to your shopping bag to adjust the flavors (especially important when using low-acid Japanese, orange, yellow, or white tomatoes). Chervil adds a delicate celery-like flavor that complements the tomatoes.

Makes 8 servings
Summer, Autumn

1 leek, white part only (reserve green parts for making stock), finely chopped
1 small carrot, peeled and finely chopped
1 small onion, finely chopped
1 center rib celery with leaves, finely chopped
Kosher or sea salt and freshly ground black pepper
2 tablespoons unsalted butter
4 pounds ripe tomatoes, peeled and seeded (page 24), and chopped
2 sprigs parsley, 1 sprig thyme, and 1 bay leaf tied together in cheesecloth
5 cups Vegetable Stock (page 52), or 2 1/2 cups canned diluted with 2 1/2 cups water
2 ounces mild goat cheese such as Redwood Hill plain or herbed chevre, at room temperature
Small handful of fresh chervil leaves, coarsely chopped

In a wide pot, cook the leek, carrot, onion, and celery with a little salt in the butter over medium-low heat until the vegetables are tender, 10 to 15 minutes, covering the pot halfway through the cooking time. Uncover, add the tomatoes and herb bundle, season with salt and pepper, and raise the heat to medium-high. Bring to a boil, reduce the heat as needed to maintain a gentle boil, and cook, uncovered, until the tomatoes break down and thicken slightly, about 10 minutes. Add 4 cups of the stock, bring to a boil, and cook for 20 minutes, reducing the heat if the soup becomes too thick.
Puree the soup with an immersion or stand blender. For a refined puree, pass the soup through a fine-mesh sieve into a clean pot to remove any stray seeds or lumps. If the soup is too thick, add the remaining 1 cup stock. If too thin, cook uncovered over medium heat to reduce. Season to taste with salt and pepper. Top each serving with a spoonful of goat cheese and a sprinkling of chervil.

Farmer's Tip: To enjoy good-tasting tomatoes long after the growing season has past, tomato grower Ed Munak recommends freezing whole ripe tomatoes on a baking sheet, and then storing them in re-sealable plastic bags. When you are ready to use them, rinse the frozen tomatoes briefly and the skins will slip right off. Ideal for winter soups and sauces.

Seasonal Foods, Simple Recipes, and Stories from the Market and Farm
By Amelia Saltsman (Blenheim Press; August 2007; $22.95/soft cover; ISBN-13: 978-0-9790429-0-4)

Jen's post on the Santa Monica Farmers' Market

Labels: , ,



Post a Comment

<< Home

Locate CP Restaurants:
Check, Please! Google Map
KQED Food Sites
Check, Please! Bay Area
Jacques Pépin Celebrates!
Jacques Pépin:
Fast Food My Way
Jacques Pépin:
The Apprentice
Jacques Pépin:
The Complete Pépin
KQED Wine Club
KQED.org Cooking
Weir Cooking in the City
Tasty Food Sites
Chowhound SF
Eat Local Challenge
Edible San Francisco
Food Network
Food Talk
Group Recipes
Hungry Magazine
Leite's Culinaria
Mighty Foods
NPR: Food
Om Organics
Serious Eats
SFGate: Food
SFGate: Wine
SF Station: Restaurants
Slow Food SF
Top Chef
Wikimedia Commons: Food & Drink
Yahoo! Food
Yelp: Reviews
Tangy Food Blogs
101 Cookbooks
A Full Belly
Accidental Hedonist
An Obsession with Food
Anna's Cool Finds
Becks & Posh
Between Meals
Bunny Foot
Butter Pig
Cellar Rat
Chez Pim
Chocolate & Zucchini
Confessions of a
Restaurant Whore
Cooking For Engineers
Cooking with Amy
Cucina Testa Rossa
Culinary Muse
Denise's Kitchen
Eater SF
Feed & Supply
Food Blog S'cool
Food Musings
Food Porn Watch
I'm Mad and I Eat
In Praise of Sardines
Knife's Edge
Life Begins at 30
Love and Cooking
Mental Masala
Moveable Feast
Organic Day
Passionate Eater
San Francisco Gourmet
SF City Eats
Simply Recipes
The Amateur Gourmet
The Ethicurean
The Food Section
The Grub Report
The Petite Pig
The Wine Makers Wife
Vin Divine
Wandering Spoon
Well Fed Network
Word Eater
World on a Plate
Yummy Chow
Search BAB

Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
Food Books
The Moosewood Cookbook
by Mollie Katzen
Baking: From My Home to Yours
by Dorie Greenspan
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
Whole Grains Every Day, Every Way
by Lorna Sass
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
What to Eat
by Marion Nestle
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
Coloring the Seasons: A Cook's Guide
by Allegra McEvedy
All-new Complete Cooking Light Cookbook
by Anne C. Cain
Modern Garde Manger
by Robert B. Garlough
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
The Improvisational Cook
by Sally Schneider
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
My Life in France
by Julia Child, Alex Prud'Homme
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
Au Pied De Cochon -- The Album
by Martin Picard
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
Simple Chinese Cooking
by Kylie Kwong
An Invitation to Indian Cooking
by Madhur Jaffrey
Hungry Planet
by Peter Menzel, Faith D'Aluisio
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
The Cook's Book
by Jill Norman
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
Nobu Now
by Nobuyuki Matsuhisa
Cheese : A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
Bones : Recipes, History, and Lore
by Jennifer McLagan
Whiskey : The Definitive World Guide
by Michael Jackson
The New American Cooking
by Joan Nathan
by Lisa Yockelson
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
Dough: Simple Contemporary Breads
by Richard Bertinet
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
Recipes: A Collection for the Modern Cook
by Susan Spungen
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
Rick Stein's Complete Seafood
by Rick Stein
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
The Provence Cookbook
by Patricia Wells
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
by Thomas Keller
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
Everyday Dining with Wine
by Andrea Immer
Copyright © 2005-2008 KQED. All rights reserved.