The start of Carlsbad’s strawberry season yields the biggest, sweetest strawberries I’ve ever had. I remember my then 4-year-old scooting up to the strawberry stand and asking “one basket please” and being gifted a giant, ruby red strawberry as an extra treat. Between our berry acquisition and the Flower Fields, that day was a little slice of heaven.
An Oceanside-based local food recovery nonprofit, ProduceGood, will be celebrating its million-pound milestone on Saturday, March 26, through its annual Spring Gleaning event at Rancho Valencia Resort & Spa.
Starting this summer, Cardiff resident Kyle Rosa will harvest beans from his Bluetail Coffee Grove farm in San Marcos for Breakers Coffee + Wine near Del Mar.
I remember driving from Escondido to Moonlight Beach in Encinitas as a teenager, passing produce stands overflowing with fresh blood oranges and other fruits and vegetables. Before I knew about preserving, I would stop along the road just buy a little here and there, and savor the produce fresh. I may not have preserved fruit back then, but what I have preserved are memories growing up surrounded by citrus and avocado groves, friendly produce vendors, and, most of all, a very best friend.
My gingerbread loaf recipe, though, is a much-anticipated treat and baked in ornamental pans. With a deep, spiced flavor and soft crumb, it’s the perfect holiday breakfast treat.
Don’t get me wrong, I really do enjoy pumpkin and it’s employed in my kitchen in the fall and winter. But butternut squash is something I use all year because it doesn’t depend on heavy fall spices to lift the flavor. Pumpkin has to be gussied up, while butternut squash naturally can stand alone.
With fall and school starting, soup is on the mind of home cooks, often looking to the slow cooker for quick, comforting meals. There’s nothing like a bubbling pot of soup waiting for you after a busy day when fall hits. And even if it doesn’t feel like fall outside for you, the vibe is everywhere, so why not join in?
For years, I’ve been in search of the perfect pizza crust. My goal was a chewy, sturdy crust that could withstand a mountain of toppings and a thick pool of sauce. The trick is a crust with an easy bite but strong enough to meet my family’s appetite for ample toppings. It’s a versatile, trusty workhorse to dazzle your family and friends.
Quiche might conjure up thoughts of froo-froo French cooking for light appetites, but it’s actually a humble dish and a perfect receptacle for hearty leftovers.
Not only is homemade corned beef frugal, but you can cater the brine to match your tastes, and the quality is superior to anything found in the grocery store. Also, it’s fun to make.
