CUESA Articles and Recipes

Growing a New Crop of Farmers

brie — Fri, 18 May 2012 19:58:08 +0000

By Janet McGarry

Sabayon with Shortcake Biscuit and Strawberries

brie — Mon, 14 May 2012 18:25:09 +0000

This recipe was demonstrated for CUESA's Market to Table program on April 21, 2012.

Serves 6

INGREDIENTS

Caramelized Fennel Soup with Fava Bean and Orange Relish

brie — Mon, 14 May 2012 16:50:49 +0000

This recipe was demonstrated for CUESA's Market to Table program on April 7, 2012.

Serves 4

INGREDIENTS

Safer Waters for Salmon

brie — Fri, 11 May 2012 20:55:33 +0000

Salmon fever has hit the Bay Area. Commercial salmon season opened on May 1, and local headlines are promising a banner year.

Pea Custard Salad

brie — Tue, 08 May 2012 23:50:24 +0000

This recipe was demonstrated for CUESA's Market to Table program on May 5, 2012.

Serves 6

INGREDIENTS

1 cup peas
1 bunch asparagus, chopped
3 eggs plus 1 egg yolk
¾ cup milk
¾ cup cream
¼ cup Parmesan cheese
2 tablespoons whole-grain mustard
2 tablespoons champagne vinegar
1 cup canola oil
2 heads Little Gem lettuce
⅛ cup chopped chives
⅛ cup chopped parsley
Maldon sea salt
Pepper

PREPARATION

Grange Brew: Tapping into Beer's Agricultural Roots

brie — Fri, 04 May 2012 19:38:47 +0000

Wendell Berry has said that eating is an agricultural act, but what about drinking beer?

Bacon Avocado Salad

brie — Wed, 02 May 2012 20:00:18 +0000

This recipe was demonstrated for CUESA's Market to Table program on April 28, 2012.

Serves 2

INGREDIENTS

¼ cup bacon
1 cup balsamic vinegar
1 large avocado
Salt and pepper
⅓ cup chopped tomatoes
2 to 3 sprigs fava leaves, picked and roughly chopped
2 tablespoons Arbequina extra virgin olive oil

Expanding Urban Ag in San Francisco

brie — Fri, 27 Apr 2012 16:19:35 +0000

Mary Davis started feeling the squeeze of city life about a year ago. She had grown up gardening and spent a stint working on an organic farm while attending grad school in Missouri.

Goat Cheese Custard Tart with Fresh Greens and Citrus Vinaigrette

brie — Thu, 26 Apr 2012 14:18:11 +0000

This recipe was demonstrated for CUESA's Market to Table program on April 21, 2012.

Serves 6

INGREDIENTS

Another Schoolyard Comes to Market

brie — Fri, 20 Apr 2012 19:48:14 +0000

The pop quiz begins as soon as garden educator Raul Hernandez arrives at Knoll Farms with 20 high school students. “Where does your food come from?”

All students raise their hands and start throwing out answers. “Safeway!” “Foods Co.!”