February is the month of in between~not quite spring [...]]]> Although a little rainy, the market today brought it’s fair share of treats. I’ve noticed that many vendors have prepared food, everything from fresh made houmous to pizza to baked goods. Be sure to come with an empty stomach, plenty of samples to go around.

February is the month of in between~not quite spring yet, but still abundant with citrus and greens. There is arugula, mustard greens, kale and chard as well as every type of citrus imaginable. The blood oranges are delicious and when chopped up, add a beautiful element to any salad or dish.

I was talking to one of the vendors about the cauliflower and broccoli at this of year. She said because it was closer to flowering and had been on the stem longer, the protein increases as well as nutrients. The flavor is stronger and even a little sweeter.

Lastly, appropriate to the winter, there are plenty of dried goods and nuts available this time of year. The walnuts are so fresh the melt in your mouth and almonds from raw to toasted to seasoned. The following is a recipe on how to make your very own almond milk.

Living Nut or Seed Milk

1 cup almonds, walnuts, pecans, sunflower or sesame seeds, etc. soaked for 4 hours and rinsed
2-3 cups distilled water
3-4 dates or 2-3 Tbs. honey, maple syrup or agave nectar (optional)
1 tsp. vanilla extract or extract of choice

Blend all ingredients on high speed until well-blended (approx. 1 minute). Pour into a nut bag and squeeze until no more liquid remains in he bag. Makes 2-4 cups pf milk.

Bread from leftover almond meal

6 cups almond meal (save in freezer..the pulp from your almond milk)
2 cups flax meal ( about 1 1/4 cups whole flax seeds ground in a dry blender or coffee grinder)
1 cup olive oil
1 tsp. Celtic sea salt

Put everything in a bowl and mix with your hands. Place some of the batter in between 2 wax paper sheets and roll with a rolling pin until 1/4″ thick. Cut into bread sized pieces with a dull knife or cookie cutters. Dehydrate at 105 degrees for 6-8 hours.
Variation: Add raisins, dates, and cinnamon and make cinnamon rolls or cookies.
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The menu included:

butternut squash soup

baked butternut squash

fresh salad [...]]]> We were honored to cater the CARE (Cancer Awareness, Resources and Education) holiday dinner. It was a success with over 150 guests who are cancer survivors, patients, and families in the CARE program under SF General Hospital attending the event, held at the Unitarian Church on Franklin Street.

The menu included:

butternut squash soup

baked butternut squash

fresh salad of persimmon, pomegranate, and roasted pumpkin seeds

fruit salad of persimmon, strawberries, pears and apples

braised escarole with garlic

purple mashed potatoes

home pies including apple and squash, as well as cheesecake…all made with love

This evening would not have been possible without the support and kindness of the following local farms who donated all the food, and the love and support of all our friends and families who volunteered.

Apple Farm
County Line Harvest
Frog Hollow Farm
Blossom Bluff Orchards
Twin Girls Farm
Riverdog Farm
Eatwell Farms
Star Route Farms
Billy Bob’s Apples
La Boulange Bakery in Hayes Valley for their delicious bread

Delicious heart-warming desserts were prepared graciously by Shelley Lindgren of A16 and staff and friends.

We are delighted to have played a part in this special gathering. Stay tuned for more…

These tasty cocktails feature local, organic fruit from:

Riverdog Farm

Twin Girls Farm

Hamada Farm