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March 2017

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The SLOW Week

March 31, 2017


the S-L-O-W week

This is a new addition to Gather Weekly, called “SLOW Week:” ” S” for “Shop”, “L” for “Learn”, “O” for “Own” and “W” for “Watch”. In SLOW Week, I’ll share items on my radar that I’m excited about.

SHOP- Find a farmers’ market and pick a new vegetable you’ve never tried before. Don’t worry about how you’ll cook or use it, the “interwebs” is full of information:) Google it and you’ll find something that appeals to you, I guarantee it! Today I bought rapini , although I’ve eaten it in restaurants I’ve never cooked with it before. A quick on-line search has me thinking sautéed with garlic and red chili pepper flakes. I’ll report back.

LEARN- Listen to a podcast. I love Evan Kleiman from KCRW’S Good Food. Although, based in LA,  only a little of the content is specific to Southern California. She has interviews with chefs, farmers, authors and more. Additionally, there is a weekly market report on what is in season from LA’s farmers and chefs, and then offers seasonal tips and recipes.

OWN-Do you own a good knife? If you cook often you owe it to yourself to use a quality knife. It is by far the most important piece of equipment in your kitchen. A good knife will last a lifetime if cared for properly.  A sharp blade is less of a safety hazard, dull knives can slip which can lead to cutting your fingers rather than that carrot.

WATCH-When I want to be swept off to a far away place, I watch Chef’s Table on Netflix. But be warned, you’ll either be making plane reservations or grabbing a snack mid-way through an episode. My favorites are Dan Barber, Francis Mallman and Dominique Crenn.

Have a great week!

Home Lifestyle

The Weekly Report

March 31, 2017

Spring breaths new life into farmers’ markets. As hearty vegetables and citrus fruits phase out, new earthy flavors begin to pop up. But get ’em while they last because spring’s delicacies are only at the market for a few weeks!


time to buy

Asparagus, green garlic and spring onions are a few vegetables that are in season for only but a short time. I gave up trying to preserve asparagus by blanching and freezing them when I made my first batch of pickled asparagus.  These spears hold up well and add a nice vinegary kick to a charcuterie platter or bloody mary.

Spring Vegetables

Asparagus, Green Garlic and Spring Onions

 New potatoes are especially delicious this time of year. These “babies” are freshly dug and have not been cured. They lend more of a creamy texture compared to those that have been in cold storage. Their shelf life is not nearly as long and are best eaten within a week of purchase. Simply steamed until a knife can pierce through cleanly and toss with butter, fresh dill, salt and pepper. Or try this  potato, sausage and spinach breakfast casserole . I’d replace the frozen spinach with fresh (or swiss chard) and use new potatoes rather than russet and why not throw in some green garlic and spring onions because they are so dang good?!

Farmers' Market Potatoes

New Potatoes


greens, greens and more greens

The market was exploding with fresh greens this week! Pea tendrils, mustard flowers, fava leaves, lettuces, spinach, swiss chard, collard greens, kale, celery, even cabbage still intensely green and flavorful.

Farmers' Market Vegetables

Pea Tendrils, Swiss Chard and Cabbage

the return of sweet

Strawberries hit the market about two weeks or so ago then disappeared. Why? Rain is bad for fully developed fruit as it causes mold. But the shiny sweet strawberries were back today in several stalls. Citrus continues to brighten the tables, however quantities are dwindling; you can still find kiwi too. As far as fruit goes, there is not much more than that. In the next month rhubarb, blueberries and cherries will appear.

rounding out the list

The first English peas arrived today at Iacopi Farms! Radishes, beets, carrots, turnips, artichokes, leeks, broccoli, fennel were everywhere .

Find a farmers’ market this weekend and enjoy the Springtime weather!