Tag archive for ‘food’
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In Season Now: Figs, eggplants and peppers
For an assortment of eggplant and fig varieties, beyond the one or two you might find in the grocery store, try the farmers’ market or even your neighbor’s yard! Columnist Michelle Beck offers some unique recipes for this seasonal produce. And, if you’re heading to the Coast, try some of her favorite spots for sustainably-grown foods.
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In Season Now: Peaches, melons, corn and plums
If anyone remembers going out to Bussell’s Ranch, then peaches must top your list. Columnist Michelle Beck found the recipe online for Bussell’s peach cobbler – just in time for peak peach season right now. Also try her recipe finds for melons, corn and plums. ‘Tis the season for fresh eating!
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Valentien hosts week-long French affair to honor Bastille Day
Patriotism runs high in July for both the United States and France. In Bakersfield, Valentien Restaurant and Wine Bar will mark its fourth annual Bastille Day celebration with a week of events July 11-18 including an all-French menu, Masquerade-themed art show, costumed staff, live music and more.
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A taste of Korea – kimchi, soju, and … what? No rice with that?
CSUB graduate Emily Shapiro is adventuring in South Korea as an English teacher. In this dispatch home, she enlightens us on the etiquette of eating in Korea. And, if you’re curious, we have one Korean restaurant in Bakersfield for you to try.
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In Season Now: Cherries and berries
Columnist Michelle Beck delights us with sweet and savory recipes for all those juicy little fruits that are in season now. Early cherries are now available, as well as boysenberries, blackberries, olallieberries and marionberries. It’s a very berry time of year!
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In Season Now: Dill, salad greens, ginger chips
Dill is for more than just pickles. As the herb comes into season, try it in a variety of dishes such as salads, a pesto on fish or chicken, or in a number of Greek-inspired recipes. Also, columnist Michelle Beck gives tips on expanding your lettuce repertoire, using crystalized ginger, and trying new gluten-free products.
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In Season Now: Avocados, garlic blossoms, blueberry planting
Columnist Michelle Beck highlights the newest finds at local markets: California-grown avocados and mild-tasting garlic blossoms. Also now is the time to plant blueberries and fennel, and here are some ideas for making your own yogurt and cheese at home.
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In Season Now: Snap peas, asparagus and artichokes
Early spring vegetables are here! Look for sugar snap peas, asparagus and artichokes in produce aisles and at the Farmers’ Market. Also, columnist Michelle Beck offers more gluten-free finds, such as flour blends, donuts, waffles and bread crumbs.
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In Season Now: Fennel, turnips and new year’s resolutions
Columnist Michelle Beck makes a pitch for the under-appreciated vegetables available at the farmers’ market now. Also, tips for keeping those healthy eating resolutions.
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Cafe closure leaves vegan void
Elaine’s Cafe becomes the second downtown lunch spot to close this month as owner Tracy Thompson makes the difficult decision to end the nearly two-year run of Bakersfield’s only vegan restaurant.
