As we get into fall, there is the emergence of new items like plums, grapes, squash, etc. and the continuation of summer items like beans and tomatoes. No complaints here! Pictured are produce from the CUESA’s farmers market at the Ferry Building:
Enjoy the season, and get your hands on this produce. If you do, I’d love to hear about what you’ve made and eaten!
For my plates, I’ve been wanting to make something that either:
- Incorporates an ingredient I’ve never cooked before
- Reminds me of home aka. Taiwanese food
There’s both on this plate, which makes it an A+ in my book: Chinese tea egg (茶葉蛋) and trumpet mushrooms. If you’re wondering how it tasted, it was delicious (obviously since I made it right?) Sautéed mushrooms with tomatoes and onions gave it a good bite; while the tea egg was fragrant and perfect amount of salt. The strawberries ended things off on a naturally sweet note. It’s vegetarian friendly, and a great way to start the day!
As always, the list of farms where ingredients are from:
Special service announcement everyone…I cook, sometimes! One of the key benefits to living in California is that this state is full of great farms that turn out incredible produce. On the weekends, you can find me at a farmer’s market asking questions like, “how do you cook cranberry beans (side note: they do not taste like cranberries)? What is a pluot? (If you ever get one, it’s worth it.) Luckily I have an unabashed attitude, or one that comes across as completely unaware, so when I ask my questions strangers happily answer. Thank God for genuinely nice people!
Is this challenging? Yes. Fun? Absolutely.
In the spirit of trying something new, from time to time I’ll be sharing what I make with a series called “What’s on My Plate.” I want to highlight what I’m eating, and the farms where these ingredients came from (insert promo to support local farmers). If there’s a request to provide a recipe, I’ll be happy to write about it – just let me know e.g. leave a comment, write me an email, send me a tweet…pick one!
This plate is my “Californian breakfast” because it well represents Cali (touches of Asian with American, with a heavy dash of farm) – the classic American Sunny Side Up egg with sautéed tomatoes. and traditional Chinese sticky rice (carbs are my friends) topped with Momofuku’s ginger scallion sauce. Flavorful, delicious, and tasty.
This plate includes ingredients from: