Tomatoes on Toothpicks

We have a couple tomato plants in our backyard that we got from the Marin Master Gardener's Tomato Plant Sale. They produce these lovely and super sweet tomatoes, but they are on the small side because I am growing them in cold San Francisco. So, to do the, beloved by all, tomato and fresh mozzarella salad with vinaigrette dressing, I use toothpicks instead of arranging them flat on a plate. It works great and it's fun for Mikey to eat.

Cook Corn with the Husks On

Corn is in season and a weekly purchase at my house. I love shaving the corn off the cob with a knife and lightly sauteing it before putting it on pizza or in a salad (see my posts here and here). But when I don't want to do anything, I just put the whole thing in the oven. I don't even bother soaking the husk in water to prevent burning. I don't mind if the husk gets a little black, I take it off before eating the corn any way.

Keeping the husks on is a no-waste, natural way to avoid using tinfoil. I also cook my corn like this on the grill. I am starting to wonder why I ever used tinfoil with corn on the cob in the first place.

I am saving my money and the environment and just popping the whole thing in the oven. I turn it a couple times while it is in there. I know it's done when the husk is browned and shriveled up from drying out in the oven, about 15-20 minutes on 350 or 375 degrees. They turn out delicious!

Picture shows a whole Mary's chicken roasting along side cubed rosemary potatoes (see my post here).

Tomatoes and Zucchini are in Season in California (May)

When San Francisco has a warm day I get a rush of joy like the last day of finals or the first day of a road trip. I get that same feeling when I find in season and local produce. I talk to Mikey in the cart, "Oh boy! Wow! Look Mikey local tomatoes. Don't these look amazing!" He reaches out for one and pulls it too his nose to smell it. These tomatoes actually have a smell.

Just this week the imported tomatoes and zucchini were replaced with local organic ones at Rainbow Grocery. The ticket price goes down and the flavor goes up. All winter these vegetables have been shipped from across the world. I get so happy when they show up from towns relatively close to San Francisco. We just planted tomato plants in our backyard so it will be interesting to see how those grow in San Francisco.

This is how I love to cook. I make a lot of food but I never use a grocery list because I only look up a recipe (or not) after I've picked out the freshest most organic and local produce available. Start shopping at the farmer's market or other places that carry local produce because the good stuff is coming to a store near you! Eat your heart out. The food season is here.

Strawberries and Artichokes are Locally Fresh in May

Local strawberries and artichokes are in season now. I buy a basket of strawberries every time that I am in a store and see them organic and local. I clean them and put them in a bowl. They're gone in a couple hours. Strawberries are a gorgeous snack food.

The artichokes in the picture are very small and can be eaten whole. They're so beautiful that I use them as a center piece before cooking them. Cut the stem and the top of the artichoke 1/3 of the way down. The idea is to only cook the tender parts so I can pop the whole thing in my mouth. Tear off the top two layers of hard pedals. Cut into quarters and cook in 2 tablespoons of olive oil for 15 minutes. Salt and pepper and serve as a side or in a salad.

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