December 2012 – East of Eden Cooking

2012/12/302017/12/31

Fortune Cookies

Happy New Year!

“In the books of some memories it was the best time that ever sloshed over the world—the old time, the gay time, sweet and simple, as though time were young and fearless.”

East of Eden, John Steinbeck

Inspiration

It’s the end of a momentous year. Thank you for stopping by and visiting with me. I wish you a new year filled with wonder and delight. May every day seduce you with whimsy. Be vivid, for we live on a planet radiant with color and light. Find your fortune where you may, as chance and serendipity can lead to the most astonishing adventures. Happy New Year! READ MORE . . .

2012/12/232017/12/26

Persimmon Cakelets

The Fruit of Winter

“In three months Charles got a colored postcard of the bay at Rio, and Adam had written on the back with a splottery pen, ‘It’s summer here when it’s winter there. Why don’t you come down?’”

East of Eden, John Steinbeck

Inspiration

On a trip looking for locally grown apples and pears Athena and I stopped at Everett Family Farm farmstand in Soquel. We were both dazzled by the Hachiya persimmon orchard that we found. Hung like brightly colored jewels the irresistible persimmons were framed by festive jade green leaves. The glamorous trees must be mother nature’s inspiration for Christmas trees. The farmstand is a very special place with heirloom apples, persimmons, fresh berries, flowers, eggs and a wide variety of seasonal vegetables. READ MORE . . .

2012/12/102017/12/26

Roasted Brussels Sprouts with Grapes

A Trip to Chualar

“I thought we’d go for a little trip.”

East of Eden, John Steinbeck

Inspiration

The fields of Brussels sprouts growing just south of Salinas in Chualar were splashed with giant drops of morning dew. Green, glinting of silver with crevasses of navy blue shadows, a forest of broad leaves hid the sprouts from view. Watching the morning fog climb over the tips of the Santa Lucia’s Athena and I were given a tour of Taylor Farms Brussels sprouts fields. When standing in the furrows, the tops of the Brussels sprouts plants reached our thighs. Sheltered by thick broad leaves the sprouts grow on the plants main stalk. The individual sprouts can not be seen until the dark green leaves are moved to reveal the central stem of the plant. The sprouts at the bottom of the plant mature first; necessitating several passes by the harvesting crews as the sprouts mature. The sample of Taylor Farms trimmed and washed Brussels sprouts I brought home was a pleasure to cook with. Fresh, bright green and with virtually no prep required I began my sprouts cooking adventure. Cooking with fresh Salinas Valley produce has never been easier! READ MORE . . .