1. Lunch was a good ol’ salad.

    Lunch was a good ol’ salad.

     

    tags:  lunch  salad  local 

  2. White peach. The first of the season. Ridiculously juicy and sweet. I can’t wait to make crumbles and cobblers.

    White peach. The first of the season. Ridiculously juicy and sweet. I can’t wait to make crumbles and cobblers.

     

    tags:  snack  local  peach  sacramento 

  3. Whoever invented breakfast for dinner is a genius. Had buttermilk biscuits and gravy with bacon and eggs. It was pretty damn near perfect.  Oh and ALL local!

    Whoever invented breakfast for dinner is a genius. Had buttermilk biscuits and gravy with bacon and eggs. It was pretty damn near perfect. Oh and ALL local!

     

    tags:  breakfast for dinner  biscuits and gravy  bacon  eggs  local 

  4. Foe dessert, I Had some homemade concotion of strawberry pastry cream on top of yellow sponge cake. In theory it should have tasted 100x better then it did.

    Foe dessert, I Had some homemade concotion of strawberry pastry cream on top of yellow sponge cake. In theory it should have tasted 100x better then it did.

     

    tags:  dessert  strawberries  local 

  5. Panzanella

    It seems like the stars aligned for this dish to happen tonight.  I made some great pugliese bread earlier in the week, and just as fate would have it, I got some backyard grown artichokes from a lady at work!  Score!  Since summer is coming, I thought that I would share a go to salad, perfect for a summer lunch.

    So panzanella is basically a toasted bread salad with orgins in the Tuscany region of Italy.  You can use whatever assortment of vegetables that you have on hand, as long as they can be cubed and hold up to a light saute.  Though it is delicious as soon as everything is combined, panzanella really shines the day after, when brought back to room temperature as all the flavors really combine.

    Ingredients (Everything is chopped and trimmed into 1” cubes)

    • 4 medium artichokes, steamed, trimmed and cubed
    • 1 medium zucchini, cubed
    • 1 red, orange or yellow bell pepper, cubed0
    • 1 medium tomato, cubed
    • 1 red onion, cubed
    • 3 cups of day old pugliese, ciabatta or dense bread, cubed

    On top of that base you can add whatever else you would like or have on hand.  This time I added mushrooms, sun dried tomatoes (fresh aren’t in season yet) and spring garlic.  Typically basil is a main ingridient, but it is not in season yet, so I used parsley and fresh oregano instead.

    For the vinaigrette:

    • 1 teaspoon finely minced garlic
    • 1/2 teaspoon Dijon mustard
    • 3 tablespoons Red Wine vinegar
    • 1/2 cup olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Saute bread over medium heat in 1/4 cup of olive oil in a large saute pan, when it has toasted, about 1 minute on each side add another 1/4 cup of olive oil and the rest of ingriedients.  Saute lightly for about 5 minutes until everything is warmed through and some browning has occured.  Place into a large bowl and toss to combine with the vinigarette. 

    Suggested drink: A chilled, dry white wine, or limoncello.

     

    tags:  panzanella  local  dinner  lunch  summer  artichokes  recipe  bread salad  bread  pugliese 

  6. Went to bed late, so I didn’t have time to prepare a proper breakfast. So i brought fresh, local strawberries and sugar snap peas for breakfast.

    Went to bed late, so I didn’t have time to prepare a proper breakfast. So i brought fresh, local strawberries and sugar snap peas for breakfast.

     

    tags:  breakfast  local  strawberries 

  7. Went to Sunday Farmer’s Market under the freeway and for lunch had a salad with tomatoes, potatoes and some fontina cheese.

    Went to Sunday Farmer’s Market under the freeway and for lunch had a salad with tomatoes, potatoes and some fontina cheese.

     

    tags:  farmer's market  salad  fontina  sacramento  local 

About Me
What's in Season?
Recipes

This is more of an experiment to record what I eat and become more self aware about the food systems that I participate in.

But it will also contain recipes for using the freshest, most local produce available and details about all the great produce you can get in Northern California.

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