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Beth Whiteley, VP Marketing Director, Sunset magazine



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Maria Cianci, former Food Writer, San Francisco Chronicle

At South Bay farmers markets:
January through March brings many fabulous vegetables and leafy greens to markets in Northern California. Our mild winters offer up some of the best. We are also fortunate to have Asian communities that contribute to the delicious (and nutritious) variety of produce all year ‘round. Here are some treasures.

Chinese Greens
Tender dao mui or dou maio (pea shoots) are typically used for stir-fry, but also make delicious tossed salads lightly dressed with olive oil and rice vinegar.
Thai broccoli and Chinese broccoli: Small, airy, broccoli-like heads with lots of leaves and flowers-- white flowers on Thai broccoli, yellow on Chinese broccoli. The best broccoli has pencil-thin stems. Use the entire vegetable in soup, stir-fry, or steamed and sprinkled with balsamic or sherry vinegar.
Wong bok (Chinese Napa cabbage) in many sizes! Thinly slice this versatile, mild-tasting cabbage for salads, soups, and stir-fry dishes.
Baby bok choy (white choy) is as fresh as it comes. Add bok choy, coarsely chopped, to chicken soup just before serving.
Chinese mustard greens: A milder-tasting cousin to those we find in supermarkets.

Called Red Russian Kale by the farmer who sells it here, the leaves look like those from a mighty oak-- not your typical kale. But these gorgeous dark greens are edible--and delicious!

Peppercress: Wow, what a taste sensation! A bit sweet, a bit spicy, these frilly little sprigs are something like Italian parsley, but more delicate looking. Eat the stems and all. Yumm!

Romanesco: A bright limey-green head with peaks and valleys, this totally cool vegetable looks like a cross between broccoli and cauliflower. The flavor is sweeter and milder than cauliflower.
Broccoli: Crisp fresh heads of this versatile vegetable abound, from dark green to light apple green varieties. Try Pasta Ribbons with Lemon Basil Broccoli (PDF file), a recipe developed for Golden Grain pasta.

Artichokes: Our super fresh artichokes are straight from Castroville and Salinas near the Pacific Ocean. Try a few drops of balsamic vinegar and a heaping spoonful of grated Parmigiano Reggiano swirled into mayonnaise for a delicious dip that pairs well with the tender-sweet flavor of artichokes.

Dandelion greens, including red-ribbed dandelions: Dandelions grown for consumption have much longer leaves than those in our lawns. Dandelion greens have a distinct bitter taste; use them much like collards, mustard, or turnip greens.

Dried Grapes from last year’s harvest are abundant in markets now. Instead of the usual raisins from Thompson seedless grapes, these plump beauties were once Red Flame, green Perlettes, and Ruby seedless, among others.

Blood oranges and blood orange juice: It’s hard to beat the sweet blood oranges in Sicily, but what a treat for us that farmers in our own Central Valley grow these. Too bad the season is so short. Try this Burgundy-colored juice in a mimosa or screwdriver!

What to do in St. Helena

• The St. Helena Farmers’ Market is closed for the 2008 season (the Market ends the last Friday in October).  Visit The St. Helena Farmers Market on-line for dates of chef demos, a list of Market vendors, and more information.  The Market, located in Crane Park, is open from 7:30 to noon every Friday during the season.
  
  
• Wine Tasting:  There are too many wineries in the St. Helena area to mention even half of them.  Instead, I point you on-line to a great place to find information, including maps, at Napa Valley Vintners. The winery page gives details—which wineries give tours, have picnic grounds, allow dogs, require appointments, and so on.  A couple of my favorite places are:
  • Sullivan Vineyards:  A small family winery just south of St. Helena.  Good wine, friendly staff, and lovely grounds.
  • Turnbull Wine Cellars:  The Gallery, with its exquisite photo exhibit, in the Reserve Tasting Room is definitely worth a visit. 
  • Joseph Phelps Vineyards:  The Terrace Tasting, by appointment, is lovely on a warm day.  Great views and good wine.
  • Quintessa:  A very elegant tasting room serving the winery’s high-end red meritage wine.  Pricey. 
    
    
• Shopping and a Cooking Demo:  The Culinary Institute of America’s store is one of our best-kept secrets.  The inventory is great and there is rarely a crowd.  Stop by the DeBaun Theatre next to the store to watch a cooking demo (call 707/967-2320 for a reservation). 
  
  
• Casual Summer Dining:  Taylor’s Refresher, on Highway 29 as you come into town, is like no other hamburger joint.  The thick Ahi Burger, served rare with wasabi mayonnaise, the juicy Chicken Club with pesto mayo, and the mahi-mahi Fish Tacos are among my favorites.  The fries and shakes are great.  Best to visit on a warm evening—order a cold beer or a glass of wine and pick a shady picnic table in the back.  To avoid a long wait in line, call ahead to place your order.  Cheers!

Hot Stuff

If you like it hot, you’ll love our favorite wasabi powder, Real Wasabi. It’s new to the marketplace and currently available in Whole Foods, soon elsewhere, we hope. Taste this against any other wasabi and you will never return to the imposters. For more information visit the Real Wasabi web site. See our recipe, Dragon Fire Grilled Steak with Tangy Wasabi on Rita’s page. R.H.

Favorite Books

• We highly recommend The Dance of Spices, Classic Indian Cooking for Today’s Home Kitchen, by Laxmi Hiremath (John Wiley & Sons 2005). Hiremath’s style is captivating, and her recipes are authentic, delicious, and do-able. Full of information on Indian ingredients, cooking and history. Hiremath is a San Francisco Bay Area resident and a regular contributor to the San Francisco Chronicle food pages. R.H.
  
  
• Peter Menzel & Faith D’Aluisio have an enlightening new book—Hungry Planet: What The World Eats. From behind a camera, they explore what 30 families from around the world eat. If you plan to move to another country, take a look at what they eat. The USA, with an abundance of fast food, looks less appealing than other countries where fresh ingredients and home cooking are the norm. For more information, visit the Hungry Planet web site. S.C.

Must-See Movies

• The Real Dirt on Farmer John: What a hoot! Taggart Siegel’s documentary film is about John, an eccentric Illinois farmer who stirs up the small town he grew up in with his zany antics, his whacky friends, and his scheme to go organic. Visit The Real Dirt on Farmer John web site to find screenings near you. S.C.
  
  
• The Future of Food: This film, by Deborah Koons Garcia, discusses the controversy over genetically modified food and how GMOs are affecting farmers and consumers around the world. For information or to buy the DVD, go to The Future of Food web site. If you care about what you put into your body, you need to see this film. S.C.