SF and all things green

When I travel food plays a major role, not just a last minute afterthought. This is especially true for when I visit my sister Emily in San Francisco. We spent the better part of an hour mapping out the next 5 days around what we were going to eat. This was after driving straight from the airport to my favorite chocolate spot for a drink called a spicy (dark rich hot chocolate with a strong helping of chilies and cinnamon). Before taking in a show at The Marsh we stopped in for an Americano at Ritual Coffee Roster. It was a reminder all over again why it is that I love coffee so much.

On the second day we went to Greens. A little history: we grew up with the Greens Cookbook as a staple in our mother's kitchen, about 17 years ago I had a bowl of their black been chilies from the take out café... I still dream about the stuff. We decided to go there for lunch, without a reservation. It is particularly hard to get a table there, but the universe must have been smiling on us and we were shown to a small table by the window where we could see the water and the whole dinning room. It was better then I remembered. For dinner we went to a little fish spot.

Bright, but not so early, Saturday morning we headed down to the Ferry Building’s farmers market. After too many people and lots of amazing samples we decided to try another market where we could maybe afford to buy enough to make dinner. The Bernal Heights market is as low key as the first market is trendy. With a bag full of mushrooms, bread, fruit, greens, eggs, apple cider and California wine we were ready for anything. We made a stop at the Palace of Fine Arts and the Exploratorium before heading home.

Sunday was Emily’s birthday. We spent the day at Mission Dolores Park playing croquet and developing a rather impressive sunburn.

Tartine is a little like heaven. It is an unmarked bakery with a line around the corner on weekends. Mondays the line is not so bad. Emily ordered a cup of bread pudding and I an almond croissant. We both had coffee. There should be more mornings like this is in the world. For lunch we had sushi and discovered that if you get lost in Mill Valley, you end up in a small sort of wilderness.

The drive up the coast is peaceful and beautiful. There are so many shades of green your brain stops labeling them and soaks it in like it is can never get enough. Have you ever eaten greens that made you taste the cool costal nights and the rich earth? There is a little spot called the Sand Dollar that has greens that are worth the drive for. Five years later our dad is still talking about the greens. We tried to go to the beach but it was cold and we only lasted about five minutes.

Tuesday morning we were up in time for huevos rancheros at Boogaloos before I had to be on a plane home. So as you can see this trip did truly revolve around all that is wonderful to eat in my sister’s city.

Strawberries!

With spring comes strawberries. Sweet, delicious, tender, melt in your mouth little gems. I just got a new ice cream maker and I thought how wonderful it would be to have fresh strawberry ice cream, or berries for breakfast, or lunch, or dessert, or just as a snack…

Because I am growing my veggie garden in pots this year I thought that I would try strawberries in pots as well. After spending the better part of a day driving around town looking for the perfect strawberry pot (3 hours later looking for any strawberry pot) I was leafing through my new favorite book and discovered something brilliant, hanging baskets of strawberries!

Here is what you will need if you are going to do this:
1. A hanging basket, it is a good idea to line this with a porous material, like coconut fiber- I used two 12 inch baskets.
2. Good dirt mixed with some sand and bonemeal- I used old coffee grinds and tea.
3. Water polymer crystals- these amazing little crystals keep the dirt from drying out too fast.
4. Four or five strawberry starters per basket.
5. Some straw for mulching.

Fill pot 3/4 of the way with dirt. Mix in polymer crystals. Carefully place in plants, fan out roots. Add dirt until the roots are covered but dirt is not over new leaf shoots. Leave about one inch of basket edge at the top. Carefully add straw around plants. Water the little plants well. Strawberries like sun and a little shade, but check them to make sure they don’t dry out. Once in a while, every 10-14 days, give them a little tomato food to keep them extra delighted.
I planted two little extra pots with one plant each to give away as gifts.
Happy planting!

How to Make Your House Smell Delightful

April in Colorado is always filled with anticipation and longing. Despite the bare brown landscape there is a hint of spring on the wind. Little buds start to form and it seems as if over night daffodils and green shoots spring up. We are a long way from frost-free nights and dinners outside, but still there is hope. These is the time for starting seeds inside and running your fingers through fresh herbs as you close your eyes and dream of spring.

One of my favorite ways to make my house smell delightful is by making bread. This is just a basic French bread but with a hint of spring.

French Bread

Makes Two Loaves

1 tsp dry yeast

1 1/2 cups + 2 Tbs water 100° F

4 cups flour

1-3/4 tsp salt

Fresh herbs, chopped

Combine water and yeast and whisk to dissolve. Let bloom, about 2-3 minutes. Pour into mixing bowl, slowly add flour and mix dough with hook briefly or by hand with a wooden spoon. Add salt and herbs.

Knead on medium low speed for 4-5 minutes, or by hand 5-10 minutes, or until the dough is smooth. Place in a lightly greased bowl and cover. Let rise until double in size, about one hour. Punch down and turn onto a clean surface. Divide into two and let rest for 5 minutes.

Form into baguette by gently pressing into a rough rectangle long side facing you. Role the long edge towards you about an inch and press firmly into the edge of the fold at a 45° angle across edge to create a seal. Repeat until dough is completely rolled up. Pinch the seams and place the seam at the bottom. Place on flour dusted baguette pan, cover and let double, about 30 minutes.

Slash using a razor in three slashes down the baguette. Fill a container that oven safe with one cup of water. Place this on the lowest oven rack. Bake in preheated 480° oven.

Baguettes are finished when they are golden brown and have an internal temperature of 200°.