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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"lindseyhoshaw":{"type":"authors","id":"5432","meta":{"index":"authors_1591205172","id":"5432","found":true},"name":"Lindsey Hoshaw","firstName":"Lindsey","lastName":"Hoshaw","slug":"lindseyhoshaw","email":"lhoshaw@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Lindsey Hoshaw is a former interactive producer for KQED Science. Before joining KQED, Lindsey was a science correspondent for The New York Times, The Boston Globe, Forbes and Scientific American. On Twitter @lindseyhoshaw","avatar":"https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=blank&r=g","twitter":"lindseyhoshaw","facebook":"lindsey.hoshaw.9","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["subscriber"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["contributor"]},{"site":"stateofhealth","roles":["author"]},{"site":"science","roles":["edit_theme_options","subscriber"]},{"site":"quest","roles":["edit_post_subscriptions","edit_usergroups","unfiltered_html","unfiltered_upload","leadcoordinator","editor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lindsey Hoshaw | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lindseyhoshaw"},"oaklandlocal":{"type":"authors","id":"5475","meta":{"index":"authors_1591205172","id":"5475","found":true},"name":"Oakland Local","firstName":"Oakland","lastName":"Local","slug":"oaklandlocal","email":"oaklandlocal@oaklandlocal.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA","avatar":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g","twitter":"oaklandlocal","facebook":"oaklocal","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Oakland Local | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/oaklandlocal"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"christinamueller":{"type":"authors","id":"11555","meta":{"index":"authors_1591205172","id":"11555","found":true},"name":"Christina Mueller","firstName":"Christina","lastName":"Mueller","slug":"christinamueller","email":"Cmw@christinamueller.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">\u003cspan class=\"s1\">Christina Mueller has been writing about restaurants, chefs, and culinary trends for more than 10 years. She has published recipes and written a cookbook that is still in a stained manila folder close to the stove. She spends her free time sharing favorite restaurants around the world with anyone who asks.\u003c/span>\u003c/p>","avatar":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twitter":"eatdrinkthink","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Christina Mueller | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/christinamueller"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_131058":{"type":"posts","id":"bayareabites_131058","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131058","score":null,"sort":[1540834235000]},"guestAuthors":[],"slug":"squash-goals-a-guide-to-winter-squash","title":"Squash Goals: A Guide to Winter Squash","publishDate":1540834235,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>With fall officially here, zucchini, crooknecks, and other summer squash will soon be disappearing from farmers market stands, making way for their heartier cucurbit cousins: the winter squash.\u003c/p>\n\u003cp>The terms winter squash and summer squash originate from a time when human survival was more dependent on the seasons. Winter squash have a long growing season and are harvested during the fall when their rinds have hardened. They store well without refrigeration throughout fall and winter and into spring, and historically they helped keep produce on the table in leaner months.\u003c/p>\n\u003cp>The flesh of winter squash is sweeter and much denser than the summer squash, making them a belly-filling basis for soups, roasted vegetable dishes, and pies. As decorative as they are delicious, winter squash can be found in various colors, sizes, and flavors.\u003c/p>\n\u003cp>Here are some common hard squash (and a few exotic favorites) you’ll find at the farmers market in the coming months. Visit the CUESA website for a listing of \u003ca href=\"https://cuesa.org/food/squash-winter\">which of our farms grow which varieties\u003c/a>, as well as some \u003ca href=\"https://cuesa.org/search/node/winter%20squash%20type%3Arecipe\">delicious recipes\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_131061\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/acorn_squash.jpg\" alt=\"Acorn squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Acorn squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acorn:\u003c/strong> These small, ridged squash are popular and versatile, ideal for just about any squash preparation. With thick skin and mild orange flesh, Acorns are typically deep green and orange, but can be found in other colors, like gold or white. The small, colorfully striped Carnival squash, a hybrid of the Acorn and the Sweet Dumpling, is perfect for stuffing.\u003c/p>\n\u003cfigure id=\"attachment_131062\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/buttercup_squash.jpg\" alt=\"Buttercup squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Buttercup squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buttercup:\u003c/strong> A popular variety of Turban squash (see below), the Buttercup is squat and squarish with faintly streaked, dark green skin. The flesh is sweet-potato-like and somewhat dry.\u003c/p>\n\u003cfigure id=\"attachment_131063\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/butternut_squash_8.jpg\" alt=\"Butternut squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Butternut squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Butternut:\u003c/strong> The pear-shaped Butternut has dense, sweet, and nutty flesh and only a few seeds, making it a popular cooking squash to roast, mash, or purée in soups. To remove its hard exterior, first cut it in half and roast it, then remove the skin with a vegetable peeler. Waltham is the classic cream-colored variety.\u003c/p>\n\u003cfigure id=\"attachment_131064\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131064\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/delicata_squash.jpg\" alt=\"Delicata squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Delicata squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Delicata:\u003c/strong> The small, oblong Delicata is a single-serving squash. Just cut in half, scoop out the seeds, and roast with a bit olive oil, salt, and pepper, or bake stuffed with the savory filling of your choice. No need to peel; the thin, green-and-gold-striped skin is edible, too. Sweet and creamy, it has earned itself the nickname “sweet potato squash.”\u003c/p>\n\u003cfigure id=\"attachment_131065\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/galeux_squash.jpg\" alt=\"Galeux d’Eysines\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Galeux d’Eysines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Galeux d’Eysines:\u003c/strong> Commonly known as the “peanut pumpkin,” this striking French heirloom has a salmon-colored skin covered in barnacle-like knobs. The growths are produced through a process known as “corking,” whereby the sugars break through the skin and exude to form peanut-shell-like scabs, a sign of the squash’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_131066\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/decorative_gourds.jpg\" alt=\"A variety of decorative gourds.\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">A variety of decorative gourds. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gourds:\u003c/strong> Gourds have been used by humans throughout history as musical instruments, art, tools, and food. Available in a gourd-eous variety of colors and shapes, most gourds you find at the market these days are ornamental rather than edible, so be sure to ask your farmer before roasting them up.\u003c/p>\n\u003cfigure id=\"attachment_131067\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/hubbard_squash.jpg\" alt=\"Hubbard squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Hubbard squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hubbard:\u003c/strong> With blue-gray, bumpy skin and a teardrop shape, this heavyweight of the squash family has a pumpkin-like flavor. The Hubbard’s family-size heft makes it a favorite for roasting, and thus a great turkey substitute at a vegetarian Thanksgiving.\u003c/p>\n\u003cfigure id=\"attachment_131068\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/kabocha_squash.jpg\" alt=\"Kabocha squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kabocha:\u003c/strong> Similar to the Buttercup, this Japanese variety (kabocha is the generic term for squash in Japanese) has dense flesh and a hard skin, which softens when cooked. The deep yellow flesh is a bit flaky but very sweet. Bake it or roast with lots of butter or oil.\u003c/p>\n\u003cfigure id=\"attachment_131069\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131069\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/marina_di_chioggia_squash.jpg\" alt=\"Marina di Chioggia\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Marina di Chioggia \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marina di Chioggia:\u003c/strong> This heirloom hails from the coast of Italy, from the same village as the candy-striped Chioggia beet. Pumpkin-shaped, with a warty, dark blue-green exterior, the Marina di Chioggia has a decorative appearance, but its sweet flesh is especially good for ravioli and gnocchi filling.\u003c/p>\n\u003cfigure id=\"attachment_131070\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cinderella-pumpkin.jpg\" alt=\"Cinderella Pumpkin\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cinderella Pumpkin \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pumpkin:\u003c/strong> Pumpkins generally fall into two categories: those for carving and those for eating. Field pumpkins sold for Halloween jack-o’-lanterns usually lack flavor, while Sugar Pie pumpkins hold true to their name. Richly hued French heirlooms like the Cinderella pumpkin (Rouge Vif d’Etampes) and Musquee de Provence are beautiful to display, but they’re also sweet and delicious roasted.\u003c/p>\n\u003cfigure id=\"attachment_131071\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131071\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/red_kuri_squash.jpg\" alt=\"Red Kuri squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Red Kuri squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Kuri:\u003c/strong> Resembling a small Hubbard with deep red-orange skin, the Red Kuri is a Japanese squash with a chestnut-like flavor. It’s a versatile fruit, and its bowl-like seed cavity works well for stuffing.\u003c/p>\n\u003cfigure id=\"attachment_131072\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131072\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/spaghetti_squash.jpg\" alt=\"Spaghetti squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Spaghetti squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Spaghetti:\u003c/strong> Light yellow, large, and oblong, the Spaghetti squash is another classic variety. When cooked, the light, stringy flesh gives way to strands that make a delicious gluten- and carb-free pasta substitute. Just scrape the flesh with a fork.\u003c/p>\n\u003cfigure id=\"attachment_131073\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131073\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/dumpling_squash.jpg\" alt=\"Sweet dumpling squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sweet dumpling squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sweet dumpling:\u003c/strong> These small, squat cucurbits have variegated skin and sweet, tender orange flesh, which, like the Delicata, makes them easy to cook as a single-serving squash, stuffed, or served whole.\u003c/p>\n\u003cfigure id=\"attachment_131074\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131074\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/turban_squash.jpg\" alt=\"Turban squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Turban squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turban:\u003c/strong> Also known as Turk’s Cap, this bulbous, mushroom-shaped cucurbit makes a colorful addition to any fall centerpiece. Not to be mistaken for a decorative gourd, Turbans are edible, with a sweet, if mild, flavor. A Turban’s flesh is great roasted and made into a soup, and its rind can be used for a tureen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/squash-goals-guide-winter-squash\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Here are some common hard squash (and a few exotic favorites) you’ll find at the farmers market in the coming months.","status":"publish","parent":0,"modified":1567627784,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":942},"headData":{"title":"Squash Goals: A Guide to Winter Squash | KQED","description":"Here are some common hard squash (and a few exotic favorites) you’ll find at the farmers market in the coming months.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131058 https://ww2.kqed.org/bayareabites/?p=131058","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/","disqusTitle":"Squash Goals: A Guide to Winter Squash","path":"/bayareabites/131058/squash-goals-a-guide-to-winter-squash","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With fall officially here, zucchini, crooknecks, and other summer squash will soon be disappearing from farmers market stands, making way for their heartier cucurbit cousins: the winter squash.\u003c/p>\n\u003cp>The terms winter squash and summer squash originate from a time when human survival was more dependent on the seasons. Winter squash have a long growing season and are harvested during the fall when their rinds have hardened. They store well without refrigeration throughout fall and winter and into spring, and historically they helped keep produce on the table in leaner months.\u003c/p>\n\u003cp>The flesh of winter squash is sweeter and much denser than the summer squash, making them a belly-filling basis for soups, roasted vegetable dishes, and pies. As decorative as they are delicious, winter squash can be found in various colors, sizes, and flavors.\u003c/p>\n\u003cp>Here are some common hard squash (and a few exotic favorites) you’ll find at the farmers market in the coming months. Visit the CUESA website for a listing of \u003ca href=\"https://cuesa.org/food/squash-winter\">which of our farms grow which varieties\u003c/a>, as well as some \u003ca href=\"https://cuesa.org/search/node/winter%20squash%20type%3Arecipe\">delicious recipes\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_131061\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/acorn_squash.jpg\" alt=\"Acorn squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/acorn_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Acorn squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acorn:\u003c/strong> These small, ridged squash are popular and versatile, ideal for just about any squash preparation. With thick skin and mild orange flesh, Acorns are typically deep green and orange, but can be found in other colors, like gold or white. The small, colorfully striped Carnival squash, a hybrid of the Acorn and the Sweet Dumpling, is perfect for stuffing.\u003c/p>\n\u003cfigure id=\"attachment_131062\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/buttercup_squash.jpg\" alt=\"Buttercup squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/buttercup_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Buttercup squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buttercup:\u003c/strong> A popular variety of Turban squash (see below), the Buttercup is squat and squarish with faintly streaked, dark green skin. The flesh is sweet-potato-like and somewhat dry.\u003c/p>\n\u003cfigure id=\"attachment_131063\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/butternut_squash_8.jpg\" alt=\"Butternut squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/butternut_squash_8-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Butternut squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Butternut:\u003c/strong> The pear-shaped Butternut has dense, sweet, and nutty flesh and only a few seeds, making it a popular cooking squash to roast, mash, or purée in soups. To remove its hard exterior, first cut it in half and roast it, then remove the skin with a vegetable peeler. Waltham is the classic cream-colored variety.\u003c/p>\n\u003cfigure id=\"attachment_131064\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131064\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/delicata_squash.jpg\" alt=\"Delicata squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/delicata_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Delicata squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Delicata:\u003c/strong> The small, oblong Delicata is a single-serving squash. Just cut in half, scoop out the seeds, and roast with a bit olive oil, salt, and pepper, or bake stuffed with the savory filling of your choice. No need to peel; the thin, green-and-gold-striped skin is edible, too. Sweet and creamy, it has earned itself the nickname “sweet potato squash.”\u003c/p>\n\u003cfigure id=\"attachment_131065\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/galeux_squash.jpg\" alt=\"Galeux d’Eysines\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/galeux_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Galeux d’Eysines \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Galeux d’Eysines:\u003c/strong> Commonly known as the “peanut pumpkin,” this striking French heirloom has a salmon-colored skin covered in barnacle-like knobs. The growths are produced through a process known as “corking,” whereby the sugars break through the skin and exude to form peanut-shell-like scabs, a sign of the squash’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_131066\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/decorative_gourds.jpg\" alt=\"A variety of decorative gourds.\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/decorative_gourds-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">A variety of decorative gourds. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gourds:\u003c/strong> Gourds have been used by humans throughout history as musical instruments, art, tools, and food. Available in a gourd-eous variety of colors and shapes, most gourds you find at the market these days are ornamental rather than edible, so be sure to ask your farmer before roasting them up.\u003c/p>\n\u003cfigure id=\"attachment_131067\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/hubbard_squash.jpg\" alt=\"Hubbard squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/hubbard_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Hubbard squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hubbard:\u003c/strong> With blue-gray, bumpy skin and a teardrop shape, this heavyweight of the squash family has a pumpkin-like flavor. The Hubbard’s family-size heft makes it a favorite for roasting, and thus a great turkey substitute at a vegetarian Thanksgiving.\u003c/p>\n\u003cfigure id=\"attachment_131068\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/kabocha_squash.jpg\" alt=\"Kabocha squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/kabocha_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kabocha:\u003c/strong> Similar to the Buttercup, this Japanese variety (kabocha is the generic term for squash in Japanese) has dense flesh and a hard skin, which softens when cooked. The deep yellow flesh is a bit flaky but very sweet. Bake it or roast with lots of butter or oil.\u003c/p>\n\u003cfigure id=\"attachment_131069\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131069\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/marina_di_chioggia_squash.jpg\" alt=\"Marina di Chioggia\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/marina_di_chioggia_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Marina di Chioggia \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marina di Chioggia:\u003c/strong> This heirloom hails from the coast of Italy, from the same village as the candy-striped Chioggia beet. Pumpkin-shaped, with a warty, dark blue-green exterior, the Marina di Chioggia has a decorative appearance, but its sweet flesh is especially good for ravioli and gnocchi filling.\u003c/p>\n\u003cfigure id=\"attachment_131070\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cinderella-pumpkin.jpg\" alt=\"Cinderella Pumpkin\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/cinderella-pumpkin-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Cinderella Pumpkin \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pumpkin:\u003c/strong> Pumpkins generally fall into two categories: those for carving and those for eating. Field pumpkins sold for Halloween jack-o’-lanterns usually lack flavor, while Sugar Pie pumpkins hold true to their name. Richly hued French heirlooms like the Cinderella pumpkin (Rouge Vif d’Etampes) and Musquee de Provence are beautiful to display, but they’re also sweet and delicious roasted.\u003c/p>\n\u003cfigure id=\"attachment_131071\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131071\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/red_kuri_squash.jpg\" alt=\"Red Kuri squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/red_kuri_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Red Kuri squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Red Kuri:\u003c/strong> Resembling a small Hubbard with deep red-orange skin, the Red Kuri is a Japanese squash with a chestnut-like flavor. It’s a versatile fruit, and its bowl-like seed cavity works well for stuffing.\u003c/p>\n\u003cfigure id=\"attachment_131072\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131072\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/spaghetti_squash.jpg\" alt=\"Spaghetti squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/spaghetti_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Spaghetti squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Spaghetti:\u003c/strong> Light yellow, large, and oblong, the Spaghetti squash is another classic variety. When cooked, the light, stringy flesh gives way to strands that make a delicious gluten- and carb-free pasta substitute. Just scrape the flesh with a fork.\u003c/p>\n\u003cfigure id=\"attachment_131073\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131073\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/dumpling_squash.jpg\" alt=\"Sweet dumpling squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/dumpling_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Sweet dumpling squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sweet dumpling:\u003c/strong> These small, squat cucurbits have variegated skin and sweet, tender orange flesh, which, like the Delicata, makes them easy to cook as a single-serving squash, stuffed, or served whole.\u003c/p>\n\u003cfigure id=\"attachment_131074\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-131074\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/turban_squash.jpg\" alt=\"Turban squash\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/turban_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Turban squash \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turban:\u003c/strong> Also known as Turk’s Cap, this bulbous, mushroom-shaped cucurbit makes a colorful addition to any fall centerpiece. Not to be mistaken for a decorative gourd, Turbans are edible, with a sweet, if mild, flavor. A Turban’s flesh is great roasted and made into a soup, and its rind can be used for a tureen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/squash-goals-guide-winter-squash\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131058/squash-goals-a-guide-to-winter-squash","authors":["5484"],"categories":["bayareabites_12276","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_358"],"tags":["bayareabites_464","bayareabites_237","bayareabites_2172","bayareabites_16460"],"featImg":"bayareabites_131060","label":"bayareabites"},"bayareabites_130715":{"type":"posts","id":"bayareabites_130715","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130715","score":null,"sort":[1539375467000]},"guestAuthors":[],"slug":"5-ways-to-sample-the-evolution-of-german-cuisine","title":"5 Ways to Sample the Evolution of German Cuisine","publishDate":1539375467,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n","blocks":[],"excerpt":"German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.","status":"publish","parent":0,"modified":1567627801,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1127},"headData":{"title":"5 Ways to Sample the Evolution of German Cuisine | KQED","description":"German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130715 https://ww2.kqed.org/bayareabites/?p=130715","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/12/5-ways-to-sample-the-evolution-of-german-cuisine/","disqusTitle":"5 Ways to Sample the Evolution of German Cuisine","source":"Bay Area Bites","sourceUrl":"https://www.kqed.org/bayareabites","path":"/bayareabites/130715/5-ways-to-sample-the-evolution-of-german-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130715/5-ways-to-sample-the-evolution-of-german-cuisine","authors":["11555"],"categories":["bayareabites_109","bayareabites_301","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_13746","bayareabites_1763","bayareabites_1807","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_464","bayareabites_14753","bayareabites_16237","bayareabites_13419","bayareabites_218"],"featImg":"bayareabites_130864","label":"source_bayareabites_130715"},"bayareabites_72334":{"type":"posts","id":"bayareabites_72334","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72334","score":null,"sort":[1383254393000]},"guestAuthors":[],"slug":"pumpkin-ice-cream-throwdown","title":"Who’s Got the Best Pumpkin Ice Cream in the Bay Area?","publishDate":1383254393,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ","status":"publish","parent":0,"modified":1567626716,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":966},"headData":{"title":"Who’s Got the Best Pumpkin Ice Cream in the Bay Area? | KQED","description":"BAB goes around the Bay to find out which scoop shop licks the competition for this favorite seasonal flavor. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"72334 http://blogs.kqed.org/bayareabites/?p=72334","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/31/pumpkin-ice-cream-throwdown/","disqusTitle":"Who’s Got the Best Pumpkin Ice Cream in the Bay Area?","path":"/bayareabites/72334/pumpkin-ice-cream-throwdown","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time for Halloween, who's got the pumpkin-iest scoops in town? Unlike, say, \u003ca href=\"http://www.mcsweeneys.net/articles/an-open-letter-to-pumpkin-flavored-seasonal-treats\">pumpkin-spice lattes\u003c/a>--where the operative word is \u003cem>spice,\u003c/em> not pumpkin, as in \"the spices, like cinnamon, cloves, and nutmeg, that one would typically use to flavor a pumpkin dessert, rather than the pumpkin itself\"--pumpkin ice cream is the real deal, getting its golden, autumnal glow and earthy-sweet seasonal charm from actual pumpkin. Because if you think about it, pureed squash in your coffee, ick, but in your ice cream, oh yes. \u003c/p>\n\u003cfigure id=\"attachment_73117\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-icecream1000.jpg\" alt=\"Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73117\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple Brown Sugar Squash, Smitten Ice Cream. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://smittenicecream.com/\">Smitten Ice Cream\u003c/a>\u003c/h3>\n\u003cp>Before we tasted it, the frozen-to-order used by Smitten Ice Cream sounded like a high-tech gimmick. Would a sci-fi blast of liquid nitrogen really make better ice cream? But then we strolled down to the shipping-container-turned-sweet-shop in Hayes Valley and ordered up a scoop of \u003cstrong>Maple Brown Sugar Squash\u003c/strong>. A hefty spoonful of squash puree, a slug of creamy housemade ice cream base, a sudden burst of chilly, \u003ca href=\"https://twitter.com/KarlTheFog\">Karl-like fog\u003c/a>, and here was our winner, hands down: lusciously smooth, richly flavored but perfectly balanced, like the best pumpkin pie you've ever eaten, only better, and glazed with a maple-lemon syrup. But get it now--come November, it will be replaced by \u003cstrong>Cinnamon Apple Crisp\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_73115\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-chalkboard1000.jpg\" alt=\"Smitten chalkboard. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73115\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten chalkboard. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/smitten-counter1000.jpg\" alt=\"Smitten counter. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smitten counter. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/ym3ee\">[map]\u003c/a>\u003cbr>\n432 Octavia St, #1A (at Linden St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 863-1518\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 10 pm\u003cbr>\nFri 12pm – 10:30 pm\u003cbr>\nSat 11:30am – 10:30pm\u003cbr>\nSun 11:30am – 10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SmittenIceCream\">Smitten Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/smittenicecream\">@SmittenIceCream\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkincone-mitchells1000.jpg\" alt=\"Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's Pumpkin cone. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>\u003c/h3>\n\u003cp>Once Smitten's squash has disappeared for the season, restore your necessary pumpkin joy at Mitchell's, which offers one of the longest-running \u003cstrong>Pumpkin\u003c/strong> ice cream experiences in the city. It's still the gold standard: creamy and full-flavored, with just the right hint of natural earthy sweetness (and nutmeg). It's a fall/winter mainstay at this 60-year-old neighborhood hangout, since it's always warmer (and sunnier) in the Mission, and perfect in a double scoop with their cinnamon-y \u003cstrong>Mexican Chocolate.\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_73147\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mitchells-window1000.jpg\" alt=\"Mitchell's storefront. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mitchell's storefront. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">\u003cstrong>Mitchell's\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/FdYzi\">[map]\u003c/a>\u003cbr>\n688 San Jose Ave. (at 29th St)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11am – 11 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mitchells-Ice-Cream/115681848447769\">Mitchell's Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mitchellsicecre\">@MitchellsIceCre\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73244\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite600.jpg\" alt=\"Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"400\" class=\"size-full wp-image-73244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a>\u003c/h3>\n\u003cp>For something a little different, the mid-October arrival of Bi-Rite Creamery's \u003cstrong>Pumpkin Soft-Serve\u003c/strong> (Fridays only, paired with tangy \u003cstrong>Creme Fraiche\u003c/strong>) is always cause for seasonal celebration. The soft-serve window (which also sells popsicles, ice-cream sandwiches, cookies, and often, a very delicious hot chocolate) is the best-kept secret of the Bi-Rite universe. There's almost never a line, even while the queue at the Creamery nearby stretches to new-iPhone-release-day proportions. (The main Creamery is also offering a stellar regular pumpkin ice cream right now.) The texture is just right for Dairy Queen/Foster's Freeze nostalgia, but the two daily flavors on offer--like peanut butter and roasted banana, salted caramel and coffee, even plain old vanilla and chocolate--are much, much better. According to the staff, customers go nuts for this flavor, calling every day in early October to find out when it will be back on the menu. But familiarity breeds ennui, and sometime in January, it will have slipped away, quietly, until autumn returns some ten months later.\u003c/p>\n\u003cfigure id=\"attachment_73245\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Pumpkin-birite800.jpg\" alt=\"Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\" width=\"800\" height=\"719\" class=\"size-full wp-image-73245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Bi-Rite team member holding Bi-Rite Creamery's Pumpkin Soft-Serve. Photo: Jessie Rogers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.biritecreamery.com\">\u003cstrong>Bi-Rite Creamery\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2uTgA\">[map]\u003c/a>\u003cbr>\n3692 18th St (between Dolores and Guerrero Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 648-2300\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Fri 3pm – 9 pm\u003cbr>\nSat-Sun 1pm – 9 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/biritecreamery\">Bi-Rite Creamery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/biritesf\">@BiRiteSF\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-ici1000.jpg\" alt=\"Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Wrapped Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.ici-icecream.com\">Ici\u003c/a>\u003c/h3>\n\u003cp>The short list of flavors at Elmwood's pretty little Ici shifts every day, but this month, \u003cstrong>Pumpkin\u003c/strong> is the popular kid. Lightly, mildly pumpkin-y, with bright spicing, you can try it in a hand-held gingersnap ice cream sandwich, or pair a scoop with another autumn-toasty flavor, like the brunch-worthy, pancake-ready \u003cstrong>Maple-Candied Bacon\u003c/strong> or the potent, nightcap-y \u003cstrong>Chicory Whiskey\u003c/strong>. (Note: Ici will be closed on Oct 31.)\u003c/p>\n\u003cfigure id=\"attachment_73113\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pumpkin-icecreamsand-ici1000.jpg\" alt=\"Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73113\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici's Pumpkin-Gingersnap Ice Cream Sandwich. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_73112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ici-outside1000.jpg\" alt=\"Ici exterior. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-73112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ici exterior. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.ici-icecream.com\">\u003cstrong>Ici\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/jbC0k\">[map]\u003c/a>\u003cbr>\n2948 College Ave (between Ashby Ave and Russell St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 665-6054\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Thu 12pm – 9:30 pm\u003cbr>\nFri 12pm – 10 pm\u003cbr>\nSat-Sun 11am – 10 pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/icicream\">Ici Ice Cream\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/IciIceCream\">@IciIceCream\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>\u003c/h3>\n\u003cp>But what if it's chilly and windy outside, and you'd like to sit down and wrap your hands around a steaming mug of coffee while you anticipate your ice cream's arrival? Whether it's February or August, April or November, \u003cstrong>Ginger Cake with Pumpkin Ice Cream\u003c/strong> is always on the dessert menu at the cozy, tavern-like \u003ca href=\"http://www.chowfoodbar.com\">Chow\u003c/a>. But this moist, molasses-y, noir-dark cake and its creamy pumpkin sidekick tastes best when the Halloween pumpkins are glowing. Not close to the Castro? The restaurant has additional locations in Danville, Lafayette, and San Francisco's Inner Sunset. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowfoodbar.com\">\u003cstrong>Chow\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/eVYsp\">[map]\u003c/a>\u003cbr>\n215 Church St (between Market and 15 Sts)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 552-2469\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nSun-Thu 8am – 11pm\u003cbr>\nFri-Sat 8am – 12am\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Who's got your favorite pumpkin ice cream? Let us know in the comments!\u003c/strong>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72334/pumpkin-ice-cream-throwdown","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1875","bayareabites_10","bayareabites_90"],"tags":["bayareabites_464","bayareabites_13419","bayareabites_41","bayareabites_1511","bayareabites_12624"],"featImg":"bayareabites_73116","label":"bayareabites"},"bayareabites_70323":{"type":"posts","id":"bayareabites_70323","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70323","score":null,"sort":[1381928410000]},"guestAuthors":[],"slug":"food-spirituality-fall-feast-with-armenians-in-san-francisco","title":"Food & Spirituality: Fall Feast with Armenians in San Francisco","publishDate":1381928410,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[soundcloud url=\"http://api.soundcloud.com/tracks/114386000\" params=\"color=ff6600&auto_play=false&show_artwork=true\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"72249,72251,72248\"]\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"\"As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.","status":"publish","parent":0,"modified":1567626768,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1712},"headData":{"title":"Food & Spirituality: Fall Feast with Armenians in San Francisco | KQED","description":""As the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.” Western and Eastern Armenians speak different dialects, use different names for the same dishes -- and make those dishes differently. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"70323 http://blogs.kqed.org/bayareabites/?p=70323","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/16/food-spirituality-fall-feast-with-armenians-in-san-francisco/","disqusTitle":"Food & Spirituality: Fall Feast with Armenians in San Francisco","path":"/bayareabites/70323/food-spirituality-fall-feast-with-armenians-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=http://api.soundcloud.com/tracks/114386000&visual=true&color=ff6600&auto_play=false&show_artwork=true'\n title='http://api.soundcloud.com/tracks/114386000'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_72220\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4330-600.jpg\" alt=\"All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All in a day's work: Father Mesrop Ash of St. John’s Armenian Apostolic Church in San Francisco stacks his plate with kufta. The Armenian version is a lamb meatball stuffed within a lamb meatball. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>When you think of Armenians in California, it’s natural for Los Angeles to come to mind, with its \u003ca href=\"http://en.wikipedia.org/wiki/Armenian_American\">huge population\u003c/a>, or Fresno, with its rich agricultural \u003ca href=\"http://www.fresnobee.com/2013/08/14/3441150/fresnos-armenian-americans-celebrate.html\">history\u003c/a>. Both areas also sport Armenian restaurants, bakeries and import shops that offer the cultural adventurer an easy point of entry.\u003c/p>\n\u003cp>There is an import shop in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/30/international-cuisine-5-favorite-bay-area-specialty-food-shops/\">Bay Area\u003c/a>: Royal Market in the Inner Richmond district of San Francisco. But if you want to experience Armenian food in its full, buttery splendor, fall is the time to cast your cholesterol monitors to the side and head on down to a food festival at a local Armenian church.\u003c/p>\n\u003cp>September through November, \u003ca href=\"http://www.hayk.net/destinations/sf-bay-area-ca/churches/\">Bay Area Armenian churches\u003c/a> put out a terrific spread, the result of months of dedicated effort and capacious freezer space in homes across the region.\u003c/p>\n\u003cp>To give us an introduction to the cuisine, Elise Kazanjian of Fisherman’s Wharf recently invited KQED News into her home for a big meal. She's a member of \u003ca href=\"http://www.stjohnarmenianchurch.com/\">St. John’s Armenian Apostolic Church\u003c/a> in San Francisco, which is holding it's 71st festival October 19 and 20.\u003c/p>\n\u003cfigure id=\"attachment_72223\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4201-600.jpg\" alt=\"Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\" width=\"400\" class=\"size-full wp-image-72223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian manages a multi-course meal in her San Francisco kitchen. There's a recipe for the dish she's holding, rice with beet greens, at the bottom of this post. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Numerous pots bubbled on the stove, and the atmosphere was redolent with clarified butter. With a glass of sparkling wine in one hand and an oven mitt in the other, Kazanjian hovered, poked, prodded and asked for advice from the undisputed authority in her home that day, 95-year-old Amelia Surabian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Amelia, darling, how many minutes more?” Kazanjian asked about the \u003cem>subareg\u003c/em>: crispy, fluffy cheese pastries made with \u003cem>phyllo dough\u003c/em>. Phyllo dough is, of course, a staple in of a number of Balkan and Middle Eastern cuisines. Just about everyone has tried it as part of the dessert known as \u003cem>baklava\u003c/em>: little, bite-sized pieces of stacked phyllo dough filled with chopped walnuts or pistachios and soaked in honey or syrup.\u003c/p>\n\u003cp>[\u003cem>Note: Given that these dish names are transliterated from another language, and that many of these dishes are popular in several cuisines, my spellings may vary from the ones you use!\u003c/em>]\u003c/p>\n\u003cfigure id=\"attachment_72230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4358-1000.jpg\" alt=\"Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Subareg: crispy, fluffy cheese pastries made with phyllo dough. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>You can buy phyllo dough at supermarkets, typically from the freezer section. It's not like in the old days, when women made it from scratch; in part, to impress their husbands; in part, to impress the other women at church.\u003c/p>\n\u003cp>Surabian learned how to cook by observing women preparing food for festivals at St. John’s -- in spite of attempts to protect their techniques by covered their phyllo with dish towels.\u003c/p>\n\u003cfigure id=\"attachment_72235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4168-1000.jpg\" alt=\"Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing gets past 96 year-old Amelia Surabian. She's been cooking for fall food festivals for more years than most, and while she's the undisputed expert now, she struggled to learn the cuisine as a young woman. Not every cook wants to share her recipes! Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>“Some of them were kind of quiet and secretive about their recipes,” Surabian says, “but I was a little devil.”\u003c/p>\n\u003cp>She was also keen on learning how to feed her young family the traditional way after a childhood of desperate poverty. Surabian’s family fled their homeland at the turn of the last century. They moved to Massachusetts, and then to Fresno. Times were so hard then, she remembers some Armenian mothers made pants for their children out of flour sacks. Surabian herself started working at age 14 or 15, canning peaches for Del Monte in Oakland. She settled in San Francisco in 1938.\u003c/p>\n\u003cp>After peaking under numerous dish towels, Surabian eventually became an expert at making phyllo dough, as well as pie crusts, soups and meat fillings: all the labor-intensive staples so key to Armenian cuisine.\u003c/p>\n\u003cp>There are the \u003cem>manti\u003c/em>, tortellini or wonton-like dumplings, filled with minced lamb and served in chicken or tomato broth.\u003c/p>\n\u003cp>There is \u003cem>kufta\u003c/em> -- “A meatball inside of a meatball, which is great,” says Elise Kazajian in the kitchen. Some version of this basic concept is found \u003ca href=\"http://www.sfgate.com/recipes/article/Meatballs-Mideast-origins-4853870.php#src=fb\">throughout the Mediterranean\u003c/a>, typically involving ground lamb or beef mixed together with onions, parsley, salt and spices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"72249,72251,72248","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my personal favorites is \u003cem>lahmajoon\u003c/em>, perhaps best described as an Armenian thin crust pizza, topped with minced meat (most commonly beef and lamb) and spices. I’ve eaten more than my fair share growing up in Los Angeles County, home to numerous bustling markets in Hollywood and downtown Glendale. The pickings are slimmer the further north you go. Many Bay Area Armenians hankering for the taste of tradition will travel all the way to Fresno to visit \u003ca href=\"http://www.yelp.com/biz/ninas-bakery-fresno\">Nina’s Bakery\u003c/a>, famous for all sorts of things, but especially lahmajoon.\u003c/p>\n\u003cp>There are vegetables on the table, mind you: beet salad, tomato and green bean salad, olives, and a rice pilaf with beet stalks. Kazanjian notes, “We use everything on the vegetable, sort of like the Chinese eat. You know, even the oink on the pig.”\u003c/p>\n\u003cp>The food reflects a time when most Armenians were poor, and engaged in manual labor, like farming. It’s a diet rich in fat, carbs and sugar -- the biggest professional hazard faced by 32-year-old Father Mesrop Ash, who is regularly invited to meals like this one. I asked him how it is he’s not 300 pounds. He bursts into laughter.\u003c/p>\n\u003cp>“I often think they feel a little bit ashamed when they see me next to priests who are a lot heavier,” Father Ash admits. “They say ‘We’re not feeding this guy enough!’”\u003c/p>\n\u003cfigure id=\"attachment_72237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4318-600.jpg\" alt='Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba' width=\"400\" class=\"size-full wp-image-72237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Father Mesrop Ash gives grace before a bountiful table filled by Elise Kazanjian. \"In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.\" Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Kazanjian calls the crowd to the table, and Father Ash offers a blessing to start the meal. For the benefit of English speakers, he explains, “The prayer that we say before we eat roughly translates to 'In peace let us eat this meal, which has been given to us as a gift by God. And blessed is the Lord, and all of his gifts. Amen.'”\u003c/p>\n\u003cp>Like many Western Armenian-Americans, Father Ash is descended from those who fled the Turks in the early 1900s. Fresno is still predominantly Western Armenian, but the coastal populations in the Bay Area and Southern California are more of a mix. Father Ash’s wife Annie, for instance, hails from Beirut. Many Armenians fled instability in the Middle East in the 1970s. The next wave followed the fall of the Soviet Union; the one after that, the conflict in \u003ca href=\"http://en.wikipedia.org/wiki/Nagorno-Karabakh#War_and_secession\">Nagorno-Karabakh\u003c/a>.\u003c/p>\n\u003cp>Father Ash notes, “Over time, of course, as the world shaped itself in different ways, people made their way to California, which became the safe haven of Armenians from around the world.”\u003c/p>\n\u003cp>Western and Eastern Armenians speak different dialects, use different names for the same dishes - and make those dishes differently. Pilafs, for instance, vary widely. Some use dried fruits, some nuts, some bulgur instead of rice. What they all share in common is the challenge of keeping their language alive in America. That’s where food is at least the start of the conversation.\u003c/p>\n\u003cfigure id=\"attachment_72240\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4232-1000.jpg\" alt=\"No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No Armenian table is complete without a selection of fruits and nuts candied in thick, sweet syrup. Walnuts: ungoiz. Apricots: dziran. Quince: sergevil. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\"\u003cem>Ungoiz\u003c/em> is the walnuts?\" Kazanjian asks Father Ash, pointing to a bowl of walnuts candied in thick, sweet syrup.\u003c/p>\n\u003cp>\"Mmmhmmm,\" he nods.\u003c/p>\n\u003cp>\"And then, the quince is?\"\u003c/p>\n\u003cp>\"\u003cem>Sergevil\u003c/em>.\"\u003c/p>\n\u003cp>\"Sergehil?\"\u003c/p>\n\u003cp>\"Serrrr-geh-vil.\"\u003c/p>\n\u003cp>Kazanjian laughs. \"I’ve got to learn Armenian!\"\n\u003c/p>\u003c/blockquote>\n\u003cp>“You know, I didn’t speak Armenian growing up,” Father Ash says. “I knew this was \u003cem>lahmajoon\u003c/em>. I knew this was \u003cem>keshkeg\u003c/em>. (Chicken porridge with a lot of butter.) I knew this was \u003cem>harissa\u003c/em>. (Another name for keshkeg.) I knew that was \u003cem>kufta\u003c/em>. You’ve got that vocabulary if you’ve got nothing else!”\u003c/p>\n\u003cfigure id=\"attachment_72243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSCN4215-1000.jpg\" alt=\"Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-72243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz). Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Elise Kazanjian's Recipe for Beet Leaves with Rice (Jaguntegh Yev Purintz)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 4 as a side dish\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients\u003c/strong>:\n\u003cli>1 bunch beets with leaves and stems (Select smaller size beets as the leaves will be younger and more tender. And beets will be more succulent.)\u003c/li>\n\u003cli>1 medium white onion, chopped coarse\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1/2 cup long grain rice\u003c/li>\n\u003cli>1 cup boiling water\u003c/li>\n\u003cli>Fresh ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut beets leaving 1 inch stem on each. Put aside for roasting. See below.\n\u003c/li>\n\u003cli>Discard bruised leaves, wash good leaves well. Layer leaves on top of each other, cut into thin strips.\u003c/li>\n\u003cli>Cut the stems into 1 inch pieces. Set stems aside.\u003c/li>\n\u003cli>Boil water.\u003c/li>\n\u003cli>Heat olive oil in a 2-quart saucepan. Add onions and sauté for about 5 minutes over medium heat, stirring. Don’t brown or burn the onions.\u003c/li>\n\u003cli>Add beet stems and layer over the onions. Add chopped leaves. Cover and cook for about 5 minutes over low heat.\u003c/li>\n\u003cli>Add salt and rice, tenderly mixing ingredients. Add boiling water making sure the rice is covered by water, cover, and\u003cbr>\nsimmer for about 20 minutes or until rice is tender.\u003c/li>\n\u003cli>Remove from stove, keep covered and let rest for a few minutes. Stir gently, sprinkle with pepper and serve.\n\u003c/li>\n\u003cli>\u003cem>Optional:\u003c/em> Serve a dollop of madzoon (yoghurt) on dish with the beets.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70323/food-spirituality-fall-feast-with-armenians-in-san-francisco","authors":["251"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_12493","bayareabites_1763","bayareabites_45","bayareabites_1875","bayareabites_34"],"tags":["bayareabites_12471","bayareabites_464","bayareabites_12286","bayareabites_16285","bayareabites_8386","bayareabites_12472","bayareabites_2257"],"featImg":"bayareabites_72246","label":"bayareabites"},"bayareabites_71880":{"type":"posts","id":"bayareabites_71880","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71880","score":null,"sort":[1381527466000]},"guestAuthors":[],"slug":"nine-things-you-didnt-know-about-the-fall-grape-harvest","title":"Nine Things You Didn’t Know About the Fall Grape Harvest","publishDate":1381527466,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n","blocks":[],"excerpt":"Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.\r\n ","status":"publish","parent":0,"modified":1567626793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1342},"headData":{"title":"Nine Things You Didn’t Know About the Fall Grape Harvest | KQED","description":"Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.\r\n ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71880 http://blogs.kqed.org/bayareabites/?p=71880","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/11/nine-things-you-didnt-know-about-the-fall-grape-harvest/","disqusTitle":"Nine Things You Didn’t Know About the Fall Grape Harvest","path":"/bayareabites/71880/nine-things-you-didnt-know-about-the-fall-grape-harvest","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71880/nine-things-you-didnt-know-about-the-fall-grape-harvest","authors":["5432"],"categories":["bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_4084","bayareabites_119"],"tags":["bayareabites_464","bayareabites_2758","bayareabites_187","bayareabites_356","bayareabites_14748"],"featImg":"bayareabites_72089","label":"bayareabites"},"bayareabites_71341":{"type":"posts","id":"bayareabites_71341","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71341","score":null,"sort":[1380648409000]},"guestAuthors":[],"slug":"from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market","title":"From Sweet to Heat: A Guide to Picking Peppers at the Farmers' Market","publishDate":1380648409,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\" alt=\"CUESA Guide to Peppers of the Ferry Plaza Farmers Market\" width=\"1200\" height=\"1108\" class=\"aligncenter size-full wp-image-71346\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Post by Brie Mazurek, Online Education Manager for \u003ca href=\"http://www.cuesa.org/article/sweet-heat\">CUESA\u003c/a>\u003c/em>\u003c/strong> (9/20/13)\u003c/p>\n\u003cp>Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of \u003cem>Capsicum annuum\u003c/em> are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.\u003c/p>\n\u003cp>Low- to no-heat varieties like bells are generally called \u003ca href=\"http://www.cuesa.org/food/peppers-sweet\">sweet peppers\u003c/a>, while piquant varieties are commonly referred to as \u003ca href=\"http://www.cuesa.org/food/peppers-chile\">chiles\u003c/a>. Pepper heat is based on the level of capsaicin, a chemical compound that creates a burning sensation on contact with mucous membranes, like the skin in our mouths. It is measured in \u003ca href=\"http://blogs.smithsonianmag.com/food/2013/01/how-hot-is-that-pepper-unpacking-the-scoville-scale/\">Scoville heat units\u003c/a> (SHU), a scale developed by pharmacist Wilbur Scoville in 1912. For a bit of perspective, bell peppers are 0 SHU, Tabasco sauce is 2,500–5,000 SHU, pepper spray is upwards of 2,000,000 SHU, and pure capsaicin is 16,000,000 SHU. Capsaicin is usually concentrated in the seeds and ribs of the chile, so those can be removed to soften the kick.\u003c/p>\n\u003cp>When picking fresh peppers, look for deep, rich colors and glossy skins, and avoid wrinkles and bruising. As they ripen, many peppers change color from green to other bright colors, and some get spicier. When working with hot chiles, avoid contact with your eyes and always wash your hands thoroughly with dish soap, or use gloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By no means a definitive list, here is a guide to some of the more popular peppers at the farmers market, along with a few exotic ones. Peppers are ordered from mild to spicy, with Scoville heat units noted in parentheses.\u003c/p>\n\u003ch3>Sweet or Mild Heat\u003c/h3>\n\u003cfigure id=\"attachment_71359\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\" alt=\"Assorted peppers. Photo: courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted peppers. Photo: courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bell\u003c/strong> (0): These sweet, mild peppers can be found in a variety of shapes, sizes, and colors, from the ubiquitous red, green, and gold to orange, purple, and even chocolate brown. Bell peppers do not contain any capsaicin, making them a delicious addition to salads, stir-fries, and other dishes.\u003c/p>\n\u003cp>\u003cstrong>Fryer\u003c/strong> (0–1,000): Sweet frying peppers are a broad category that includes long, thin-fleshed varieties, such as Cubanelle, Italianelle, gypsy, and \u003ca href=\"http://www.slowfoodusa.org/blog-post/jimmy-nardello-s-sweet-italian-frying-pepper-1\">Jimmy Nardello\u003c/a>. Their flavor is enhanced when sautéed with a bit of oil.\u003c/p>\n\u003cp>\u003cstrong>Pimiento de Padrón\u003c/strong> (0–3,000): Generally harvested in their green, mild state, this small, flavorful fryer heats up with maturity. For a delicious appetizer that is popular in northern Spain, fry them in olive oil until they’re soft and the skins are slightly charred and blistered, then toss with sea salt and serve.\u003c/p>\n\u003cp>\u003cstrong>Shishito\u003c/strong> (50–1,000): This small, green Japanese pepper is named for its tip’s resemblance to a lion’s face. Similar to Padrón peppers, shishitos are picked when immature and sweet, and about one out of 10 peppers is spicy, so be prepared.\u003c/p>\n\u003cp>\u003cstrong>Pimiento\u003c/strong> (100–500): Named for the Spanish word for “pepper,” the squat, red pimiento is sweeter and juicier than your standard bell. It’s well known as that tiny bit of delicious red stuffing found in cured green olives.\u003c/p>\n\u003cfigure id=\"attachment_71362\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\" alt=\"Anaheim peppers. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anaheim peppers. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anaheim\u003c/strong> (500–2,500): Hailing from New Mexico, this large, long, light green pepper takes its name from the Southern California city where it was popularized. Sweet with a bit of spice, it is frequently used in salsas or stuffed.\u003c/p>\n\u003cp>\u003cstrong>Poblano\u003c/strong> (500–2,500): This mildly spicy dark green chile originating from Puebla, Mexico, is traditionally stuffed, breaded, and deep-fried for chile rellenos. When dried, it is known as an ancho, a common ingredient in the classic Oaxacan sauce \u003cem>mole poblano\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Chilaca\u003c/strong> (1,000–2,500): Green-black with a long, twisted shape and a rich flavor, the Chicaca is widely known for its dried form, the pasilla, which is used in \u003cem>mole negro\u003c/em>. Fresh chilacas are a rare find outside of farmers markets.\u003c/p>\n\u003ch3>Medium Heat\u003c/h3>\n\u003cp>\u003cstrong>Jalapeño\u003c/strong> (2,500–8,000): Native to Veracruz, Mexico, the jalapeño is perhaps the most popular hot chile in the world. It is generally dark green when harvested but can also be found in a ripe, crimson red form, which is equally spicy. Thick-skinned and easily seeded, the jalapeño makes a perfect receptacle for cheese (wrapped in bacon, of course). When smoked and dried, it is called a chipotle.\u003c/p>\n\u003cp>\u003cstrong>Hungarian wax\u003c/strong> (3,500–8,000): Sometimes mistaken for the sweet and mild banana pepper, these long yellow to red peppers are considerably hotter than they look.\u003c/p>\n\u003cp>\u003cstrong>Serrano\u003c/strong> (10,000–23,000): Resembling but skinnier than the jalapeño, the fleshy serrano turns up the heat a few notches. It is often used raw in spicy salsas and guacamoles.\u003c/p>\n\u003ch3>Extremely Hot\u003c/h3>\n\u003cp>\u003cstrong>Cayenne\u003c/strong> (30,000–50,000): Usually found dried and ground as a spice, this long pepper packs a punch. The ripe, fresh version can be found at farmers markets in hues of red to yellow. It is often found in Asian dishes and hot sauces.\u003c/p>\n\u003cp>\u003cstrong>Aji rojo\u003c/strong> (30,000–50,000): This bright orange-red Peruvian powerhouse makes a sizzling addition to ceviche.\u003c/p>\n\u003cp>\u003cstrong>Thai chile\u003c/strong> (50,000–100,000): The Thai chile (also known as a bird chile, due to its resemblance to a bird’s beak) is a tiny scorcher, commonly used in Southeast Asian cuisine.\u003c/p>\n\u003cp>\u003cstrong>Habanero\u003c/strong> (100,000–350,000): Native to South America but named after the city of Havana, the habanero is a fiery little lantern with fruity notes, making it a favorite ingredient in hot sauces. It is similar in shape and heat (but not to be confused with) the larger Scotch bonnet.\u003c/p>\n\u003cp>\u003cstrong>Bhut Jolokia\u003c/strong> (855,000–1,000,000): Nicknamed the “ghost pepper” for its reputation to cause people to “give up the ghost,” this wrinkly, red, supernaturally hot hybrid was once considered the hottest in the world (a title now held by the Trinidad Moruga Scorpion, with 2,000,000 SHU). So, how hot is it? With roughly 400 times as much capsaicin as a jalapeño, it is used as elephant repellant in India. In short, proceed with extreme caution!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>At the Ferry Building Farmers' Market:\u003c/strong> Look for peppers at Allstar Organics, Bruins Farms, Capay Organic, Catalán Family Farm, Chue’s Farm, Eatwell Farm, Everything Under the Sun, Happy Quail Farms, Heirloom Organic Gardens, Knoll Farms, Lucero Organic Farms, Madison Growers, Peach Farm, and Tierra Vegetables.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of \u003cem>Capsicum annuum\u003c/em> are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.","status":"publish","parent":0,"modified":1567626836,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1098},"headData":{"title":"From Sweet to Heat: A Guide to Picking Peppers at the Farmers' Market | KQED","description":"Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of Capsicum annuum are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71341 http://blogs.kqed.org/bayareabites/?p=71341","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/01/from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market/","disqusTitle":"From Sweet to Heat: A Guide to Picking Peppers at the Farmers' Market","path":"/bayareabites/71341/from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/peppers_0.png\" alt=\"CUESA Guide to Peppers of the Ferry Plaza Farmers Market\" width=\"1200\" height=\"1108\" class=\"aligncenter size-full wp-image-71346\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Post by Brie Mazurek, Online Education Manager for \u003ca href=\"http://www.cuesa.org/article/sweet-heat\">CUESA\u003c/a>\u003c/em>\u003c/strong> (9/20/13)\u003c/p>\n\u003cp>Summer may be coming to an end, but pepper season is heating up. Native to the Americas, the fruits of \u003cem>Capsicum annuum\u003c/em> are in full force at the Ferry Plaza Farmers Market from summer into early fall, where you can find more than 40 varieties in just about every color of the rainbow.\u003c/p>\n\u003cp>Low- to no-heat varieties like bells are generally called \u003ca href=\"http://www.cuesa.org/food/peppers-sweet\">sweet peppers\u003c/a>, while piquant varieties are commonly referred to as \u003ca href=\"http://www.cuesa.org/food/peppers-chile\">chiles\u003c/a>. Pepper heat is based on the level of capsaicin, a chemical compound that creates a burning sensation on contact with mucous membranes, like the skin in our mouths. It is measured in \u003ca href=\"http://blogs.smithsonianmag.com/food/2013/01/how-hot-is-that-pepper-unpacking-the-scoville-scale/\">Scoville heat units\u003c/a> (SHU), a scale developed by pharmacist Wilbur Scoville in 1912. For a bit of perspective, bell peppers are 0 SHU, Tabasco sauce is 2,500–5,000 SHU, pepper spray is upwards of 2,000,000 SHU, and pure capsaicin is 16,000,000 SHU. Capsaicin is usually concentrated in the seeds and ribs of the chile, so those can be removed to soften the kick.\u003c/p>\n\u003cp>When picking fresh peppers, look for deep, rich colors and glossy skins, and avoid wrinkles and bruising. As they ripen, many peppers change color from green to other bright colors, and some get spicier. When working with hot chiles, avoid contact with your eyes and always wash your hands thoroughly with dish soap, or use gloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By no means a definitive list, here is a guide to some of the more popular peppers at the farmers market, along with a few exotic ones. Peppers are ordered from mild to spicy, with Scoville heat units noted in parentheses.\u003c/p>\n\u003ch3>Sweet or Mild Heat\u003c/h3>\n\u003cfigure id=\"attachment_71359\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/assorted_peppers1.jpg\" alt=\"Assorted peppers. Photo: courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted peppers. Photo: courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bell\u003c/strong> (0): These sweet, mild peppers can be found in a variety of shapes, sizes, and colors, from the ubiquitous red, green, and gold to orange, purple, and even chocolate brown. Bell peppers do not contain any capsaicin, making them a delicious addition to salads, stir-fries, and other dishes.\u003c/p>\n\u003cp>\u003cstrong>Fryer\u003c/strong> (0–1,000): Sweet frying peppers are a broad category that includes long, thin-fleshed varieties, such as Cubanelle, Italianelle, gypsy, and \u003ca href=\"http://www.slowfoodusa.org/blog-post/jimmy-nardello-s-sweet-italian-frying-pepper-1\">Jimmy Nardello\u003c/a>. Their flavor is enhanced when sautéed with a bit of oil.\u003c/p>\n\u003cp>\u003cstrong>Pimiento de Padrón\u003c/strong> (0–3,000): Generally harvested in their green, mild state, this small, flavorful fryer heats up with maturity. For a delicious appetizer that is popular in northern Spain, fry them in olive oil until they’re soft and the skins are slightly charred and blistered, then toss with sea salt and serve.\u003c/p>\n\u003cp>\u003cstrong>Shishito\u003c/strong> (50–1,000): This small, green Japanese pepper is named for its tip’s resemblance to a lion’s face. Similar to Padrón peppers, shishitos are picked when immature and sweet, and about one out of 10 peppers is spicy, so be prepared.\u003c/p>\n\u003cp>\u003cstrong>Pimiento\u003c/strong> (100–500): Named for the Spanish word for “pepper,” the squat, red pimiento is sweeter and juicier than your standard bell. It’s well known as that tiny bit of delicious red stuffing found in cured green olives.\u003c/p>\n\u003cfigure id=\"attachment_71362\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/anaheim1.jpg\" alt=\"Anaheim peppers. Photo courtesy of CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-71362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anaheim peppers. Photo courtesy of CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anaheim\u003c/strong> (500–2,500): Hailing from New Mexico, this large, long, light green pepper takes its name from the Southern California city where it was popularized. Sweet with a bit of spice, it is frequently used in salsas or stuffed.\u003c/p>\n\u003cp>\u003cstrong>Poblano\u003c/strong> (500–2,500): This mildly spicy dark green chile originating from Puebla, Mexico, is traditionally stuffed, breaded, and deep-fried for chile rellenos. When dried, it is known as an ancho, a common ingredient in the classic Oaxacan sauce \u003cem>mole poblano\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Chilaca\u003c/strong> (1,000–2,500): Green-black with a long, twisted shape and a rich flavor, the Chicaca is widely known for its dried form, the pasilla, which is used in \u003cem>mole negro\u003c/em>. Fresh chilacas are a rare find outside of farmers markets.\u003c/p>\n\u003ch3>Medium Heat\u003c/h3>\n\u003cp>\u003cstrong>Jalapeño\u003c/strong> (2,500–8,000): Native to Veracruz, Mexico, the jalapeño is perhaps the most popular hot chile in the world. It is generally dark green when harvested but can also be found in a ripe, crimson red form, which is equally spicy. Thick-skinned and easily seeded, the jalapeño makes a perfect receptacle for cheese (wrapped in bacon, of course). When smoked and dried, it is called a chipotle.\u003c/p>\n\u003cp>\u003cstrong>Hungarian wax\u003c/strong> (3,500–8,000): Sometimes mistaken for the sweet and mild banana pepper, these long yellow to red peppers are considerably hotter than they look.\u003c/p>\n\u003cp>\u003cstrong>Serrano\u003c/strong> (10,000–23,000): Resembling but skinnier than the jalapeño, the fleshy serrano turns up the heat a few notches. It is often used raw in spicy salsas and guacamoles.\u003c/p>\n\u003ch3>Extremely Hot\u003c/h3>\n\u003cp>\u003cstrong>Cayenne\u003c/strong> (30,000–50,000): Usually found dried and ground as a spice, this long pepper packs a punch. The ripe, fresh version can be found at farmers markets in hues of red to yellow. It is often found in Asian dishes and hot sauces.\u003c/p>\n\u003cp>\u003cstrong>Aji rojo\u003c/strong> (30,000–50,000): This bright orange-red Peruvian powerhouse makes a sizzling addition to ceviche.\u003c/p>\n\u003cp>\u003cstrong>Thai chile\u003c/strong> (50,000–100,000): The Thai chile (also known as a bird chile, due to its resemblance to a bird’s beak) is a tiny scorcher, commonly used in Southeast Asian cuisine.\u003c/p>\n\u003cp>\u003cstrong>Habanero\u003c/strong> (100,000–350,000): Native to South America but named after the city of Havana, the habanero is a fiery little lantern with fruity notes, making it a favorite ingredient in hot sauces. It is similar in shape and heat (but not to be confused with) the larger Scotch bonnet.\u003c/p>\n\u003cp>\u003cstrong>Bhut Jolokia\u003c/strong> (855,000–1,000,000): Nicknamed the “ghost pepper” for its reputation to cause people to “give up the ghost,” this wrinkly, red, supernaturally hot hybrid was once considered the hottest in the world (a title now held by the Trinidad Moruga Scorpion, with 2,000,000 SHU). So, how hot is it? With roughly 400 times as much capsaicin as a jalapeño, it is used as elephant repellant in India. In short, proceed with extreme caution!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>At the Ferry Building Farmers' Market:\u003c/strong> Look for peppers at Allstar Organics, Bruins Farms, Capay Organic, Catalán Family Farm, Chue’s Farm, Eatwell Farm, Everything Under the Sun, Happy Quail Farms, Heirloom Organic Gardens, Knoll Farms, Lucero Organic Farms, Madison Growers, Peach Farm, and Tierra Vegetables.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71341/from-sweet-to-heat-a-guide-to-picking-peppers-at-the-farmers-market","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_95"],"tags":["bayareabites_464","bayareabites_12482","bayareabites_12484","bayareabites_12483","bayareabites_233","bayareabites_14877","bayareabites_10720","bayareabites_3419","bayareabites_3416","bayareabites_12481"],"featImg":"bayareabites_71361","label":"bayareabites"},"bayareabites_70640":{"type":"posts","id":"bayareabites_70640","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70640","score":null,"sort":[1379692419000]},"guestAuthors":[],"slug":"seven-reasons-to-visit-east-bay-farmers-markets-this-fall","title":"Seven Reasons to Visit East Bay Farmers' Markets This Fall","publishDate":1379692419,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70648\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\" alt=\"East Bay farmers' market. Photo: Laura McCamy\" width=\"659\" height=\"598\" class=\"size-full wp-image-70648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">East Bay farmers' market. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/laura-mccamy/\">Laura McCamy\u003c/a> at \u003ca href=\"http://oaklandlocal.com/2013/09/seven-reasons-to-visit-east-bay-farmers-markets-this-week-august-30/\">Oakland Local\u003c/a> (6/18/13)\u003c/p>\n\u003cp>As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves:\u003c/p>\n\u003ch3>Dirty Girl Produce Shelling Beans\u003c/h3>\n\u003cfigure id=\"attachment_70652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\" alt=\"Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\" width=\"1000\" height=\"475\" class=\"size-full wp-image-70652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>My southern daddy taught me to love a good pot of pinto beans. The only thing better is fresh shelling beans. Dirty Girl Produce and La Tercera both sell cranberry beans, cannellini and other varieties. I find the act of shucking the pods of big black coro negro beans relaxing. Boil in salty water and you will have tender beans in under 2 hours. They are great in soups by themselves: starchy, salty packets of deliciousness. \u003ca href=\"http://www.dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> (which offers other unusual delights, such as heirloom cabbage): Tuesday South Berkeley market; \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/la-tercera-3/\">La Tercera\u003c/a>: Saturday Berkeley market.\u003c/p>\n\u003ch3>Cultured Pickles\u003c/h3>\n\u003cfigure id=\"attachment_70661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\" alt=\"Cultured Pickles. Photo: Laura McCamy\" width=\"1000\" height=\"841\" class=\"size-full wp-image-70661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured Pickles. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing better than a fresh cucumber is a good pickle. One of my favorite pickles is made by Cultured, purveyors of a variety of pickled vegetables, sauerkraut, and kombucha. Try the spicy cucumber pickles and get a bonus: a spicy pickled pepper to cut up and add to a salad and soup for some extra punch. \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>: Tuesday South Berkeley and Saturday Berkeley markets (and in their Berkeley shop).\u003c/p>\n\u003ch3>Tomatero Farm Strawberries\u003c/h3>\n\u003cfigure id=\"attachment_70670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\" alt=\"Tomatero Farm Strawberries. Photo: Laura McCamy\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tomatero Farm Strawberries. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>I always thought a strawberry was just a strawberry -- until Tomatero Organic Farm offered me a chance to compare an Albion (firm, hollow inside – just what I think of when I think “strawberry”) to a Seascape. The floral tones of the Seascape are gone for the season, but you can still try sugary Rosas and large, colorful Sweet Anns, which have a tropical, fruity flavor. Pick out your favorite \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a> strawberry at the Temescal, Grand Lake or Montclair markets.\u003c/p>\n\u003ch3>Full Belly Farm Pastured Eggs\u003c/h3>\n\u003cfigure id=\"attachment_70674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\" alt=\"Full Belly Farm Pastured Eggs. Photo: Laura McCamy\" width=\"400\" class=\"size-full wp-image-70674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Full Belly Farm Pastured Eggs. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Pastured eggs, laid by outdoor chickens who eat a varied diet, offer more nutrition than commercial eggs plus dazzling orange-yellow yolks. If you don’t have cluckers in your back yard, Full Belly Farms eggs are the next best thing. Both Full Belly and Riverdog Farms bring pastured eggs to the Tuesday South Berkeley market, so you have two chances to lay your hands on a dozen (though the eggs are often gone by 5 pm – it is good to shop early). The South Berkeley Tuesday market is the only East Bay stop for Full Belly Farm’s many unusual offerings, including locally grown popcorn, dried beans and wool from their sheep. If you want an egg you can safely eat over easy, or even the very old school soft-boiled, hit the Tuesday South Berkeley one. \u003ca href=\"http://fullbellyfarm.com/\">Full Belly Farm\u003c/a>: Tuesday, South Berkeley market; \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a>: Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>La Tercera Dragon Tongue Beans\u003c/h3>\n\u003cp>When I was a kid, green beans were my favorite vegetable. There is something about the delicate fuzz on a fresh green bean that makes me feel like I’m ten years old and school is out. Dragon tongue beans take me right back there, only better. These long, flat beans are look like Romano beans with purple striations. I know only one place to get them: La Tercera at the Saturday Berkeley market. Dragon tongues are best lightly steamed with a bit of salt and butter; they have the satisfyingly rubbery texture of a bean that bites back. I taste a summer garden every time I bite into one. La Tercera specializes in unusual varietals and rare vegetables. \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a>: Saturday Berkeley market, through the fall and early winter.\u003c/p>\n\u003ch3>Riverdog Farm Carrots\u003c/h3>\n\u003cfigure id=\"attachment_70688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\" alt=\"Riverdog Farm Carrots. Photo: Laura McCamy\" width=\"1000\" height=\"850\" class=\"size-full wp-image-70688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Riverdog Farm Carrots. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that Riverdog Farms grows carrots in three colors (traditional orange, pale off-white and pretty purple) is less thrilling than what’s inside. A plain old orange carrot from Riverdog is not just like any other -- it is noticeably sweeter. In a perfect world, I would feed only Riverdog carrots into my hungry, hungry juicer. Riverdog is between carrot harvests right now; expect a fresh crop in October, just in time for all your holiday cooking needs. \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a> (which sells a wide variety of fruits and vegetables): Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>Triple J Fresh Ginger\u003c/h3>\n\u003cp>You can buy ginger in the produce section of most supermarkets, but you will find white ginger grown in Pacifica only at the Triple J table at the Berkeley Saturday market. The farm is so tiny that they only come out once a month. It’s worth a special trip for the ginger: fresh, crunchy, juicy and vastly better than the dry, stringy stuff you are liable to find on grocery shelves. Until I tried Triple J’s fresh root, I didn’t know how delightful ginger root is when it’s truly fresh. \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/triple-j-2/\">Triple J\u003c/a> (which also sells plum cider and apple cider vinegars, among other rare treats): first Saturday of the month, downtown Berkeley market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your favorite farmers' market find?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>East Bay Farmers' Market Info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ecologycenter.org/fm/\">Ecology Center Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.urbanvillageonline.com\">Urban Village Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>Oakland Wiki has a full list of \u003ca href=\"http://oaklandwiki.org/Farmers%27_Markets?&redirected_from=farmer%27s%20markets\">Oakland Farmer’s Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves.","status":"publish","parent":0,"modified":1567626447,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":936},"headData":{"title":"Seven Reasons to Visit East Bay Farmers' Markets This Fall | KQED","description":"As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"70640 http://blogs.kqed.org/bayareabites/?p=70640","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/20/seven-reasons-to-visit-east-bay-farmers-markets-this-fall/","disqusTitle":"Seven Reasons to Visit East Bay Farmers' Markets This Fall","path":"/bayareabites/70640/seven-reasons-to-visit-east-bay-farmers-markets-this-fall","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70648\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\" alt=\"East Bay farmers' market. Photo: Laura McCamy\" width=\"659\" height=\"598\" class=\"size-full wp-image-70648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">East Bay farmers' market. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/laura-mccamy/\">Laura McCamy\u003c/a> at \u003ca href=\"http://oaklandlocal.com/2013/09/seven-reasons-to-visit-east-bay-farmers-markets-this-week-august-30/\">Oakland Local\u003c/a> (6/18/13)\u003c/p>\n\u003cp>As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves:\u003c/p>\n\u003ch3>Dirty Girl Produce Shelling Beans\u003c/h3>\n\u003cfigure id=\"attachment_70652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\" alt=\"Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\" width=\"1000\" height=\"475\" class=\"size-full wp-image-70652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>My southern daddy taught me to love a good pot of pinto beans. The only thing better is fresh shelling beans. Dirty Girl Produce and La Tercera both sell cranberry beans, cannellini and other varieties. I find the act of shucking the pods of big black coro negro beans relaxing. Boil in salty water and you will have tender beans in under 2 hours. They are great in soups by themselves: starchy, salty packets of deliciousness. \u003ca href=\"http://www.dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> (which offers other unusual delights, such as heirloom cabbage): Tuesday South Berkeley market; \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/la-tercera-3/\">La Tercera\u003c/a>: Saturday Berkeley market.\u003c/p>\n\u003ch3>Cultured Pickles\u003c/h3>\n\u003cfigure id=\"attachment_70661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\" alt=\"Cultured Pickles. Photo: Laura McCamy\" width=\"1000\" height=\"841\" class=\"size-full wp-image-70661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured Pickles. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing better than a fresh cucumber is a good pickle. One of my favorite pickles is made by Cultured, purveyors of a variety of pickled vegetables, sauerkraut, and kombucha. Try the spicy cucumber pickles and get a bonus: a spicy pickled pepper to cut up and add to a salad and soup for some extra punch. \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>: Tuesday South Berkeley and Saturday Berkeley markets (and in their Berkeley shop).\u003c/p>\n\u003ch3>Tomatero Farm Strawberries\u003c/h3>\n\u003cfigure id=\"attachment_70670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\" alt=\"Tomatero Farm Strawberries. Photo: Laura McCamy\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tomatero Farm Strawberries. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>I always thought a strawberry was just a strawberry -- until Tomatero Organic Farm offered me a chance to compare an Albion (firm, hollow inside – just what I think of when I think “strawberry”) to a Seascape. The floral tones of the Seascape are gone for the season, but you can still try sugary Rosas and large, colorful Sweet Anns, which have a tropical, fruity flavor. Pick out your favorite \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a> strawberry at the Temescal, Grand Lake or Montclair markets.\u003c/p>\n\u003ch3>Full Belly Farm Pastured Eggs\u003c/h3>\n\u003cfigure id=\"attachment_70674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\" alt=\"Full Belly Farm Pastured Eggs. Photo: Laura McCamy\" width=\"400\" class=\"size-full wp-image-70674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Full Belly Farm Pastured Eggs. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Pastured eggs, laid by outdoor chickens who eat a varied diet, offer more nutrition than commercial eggs plus dazzling orange-yellow yolks. If you don’t have cluckers in your back yard, Full Belly Farms eggs are the next best thing. Both Full Belly and Riverdog Farms bring pastured eggs to the Tuesday South Berkeley market, so you have two chances to lay your hands on a dozen (though the eggs are often gone by 5 pm – it is good to shop early). The South Berkeley Tuesday market is the only East Bay stop for Full Belly Farm’s many unusual offerings, including locally grown popcorn, dried beans and wool from their sheep. If you want an egg you can safely eat over easy, or even the very old school soft-boiled, hit the Tuesday South Berkeley one. \u003ca href=\"http://fullbellyfarm.com/\">Full Belly Farm\u003c/a>: Tuesday, South Berkeley market; \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a>: Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>La Tercera Dragon Tongue Beans\u003c/h3>\n\u003cp>When I was a kid, green beans were my favorite vegetable. There is something about the delicate fuzz on a fresh green bean that makes me feel like I’m ten years old and school is out. Dragon tongue beans take me right back there, only better. These long, flat beans are look like Romano beans with purple striations. I know only one place to get them: La Tercera at the Saturday Berkeley market. Dragon tongues are best lightly steamed with a bit of salt and butter; they have the satisfyingly rubbery texture of a bean that bites back. I taste a summer garden every time I bite into one. La Tercera specializes in unusual varietals and rare vegetables. \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a>: Saturday Berkeley market, through the fall and early winter.\u003c/p>\n\u003ch3>Riverdog Farm Carrots\u003c/h3>\n\u003cfigure id=\"attachment_70688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\" alt=\"Riverdog Farm Carrots. Photo: Laura McCamy\" width=\"1000\" height=\"850\" class=\"size-full wp-image-70688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Riverdog Farm Carrots. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that Riverdog Farms grows carrots in three colors (traditional orange, pale off-white and pretty purple) is less thrilling than what’s inside. A plain old orange carrot from Riverdog is not just like any other -- it is noticeably sweeter. In a perfect world, I would feed only Riverdog carrots into my hungry, hungry juicer. Riverdog is between carrot harvests right now; expect a fresh crop in October, just in time for all your holiday cooking needs. \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a> (which sells a wide variety of fruits and vegetables): Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>Triple J Fresh Ginger\u003c/h3>\n\u003cp>You can buy ginger in the produce section of most supermarkets, but you will find white ginger grown in Pacifica only at the Triple J table at the Berkeley Saturday market. The farm is so tiny that they only come out once a month. It’s worth a special trip for the ginger: fresh, crunchy, juicy and vastly better than the dry, stringy stuff you are liable to find on grocery shelves. Until I tried Triple J’s fresh root, I didn’t know how delightful ginger root is when it’s truly fresh. \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/triple-j-2/\">Triple J\u003c/a> (which also sells plum cider and apple cider vinegars, among other rare treats): first Saturday of the month, downtown Berkeley market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your favorite farmers' market find?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>East Bay Farmers' Market Info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ecologycenter.org/fm/\">Ecology Center Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.urbanvillageonline.com\">Urban Village Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>Oakland Wiki has a full list of \u003ca href=\"http://oaklandwiki.org/Farmers%27_Markets?&redirected_from=farmer%27s%20markets\">Oakland Farmer’s Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70640/seven-reasons-to-visit-east-bay-farmers-markets-this-fall","authors":["5475"],"categories":["bayareabites_1874","bayareabites_95","bayareabites_12093"],"tags":["bayareabites_464","bayareabites_3645","bayareabites_9677"],"label":"bayareabites"},"bayareabites_49054":{"type":"posts","id":"bayareabites_49054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"49054","score":null,"sort":[1350722779000]},"guestAuthors":[],"slug":"pumpkin-doughnut-holes","title":"Recipe: Pumpkin Doughnut Holes","publishDate":1350722779,"format":"aside","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n","blocks":[],"excerpt":"Get over your fear of frying and whip up a Halloween-ready batch of these easy pumpkin doughnut holes. ","status":"publish","parent":0,"modified":1550268698,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1301},"headData":{"title":"Recipe: Pumpkin Doughnut Holes | KQED","description":"Get over your fear of frying and whip up a Halloween-ready batch of these easy pumpkin doughnut holes. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"49054 http://blogs.kqed.org/bayareabites/?p=49054","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/","disqusTitle":"Recipe: Pumpkin Doughnut Holes","path":"/bayareabites/49054/pumpkin-doughnut-holes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" title=\"Pumpkin Donut Holes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50248\">\u003c/a>\u003c/p>\n\u003cp>Happy autumn! Happy Halloween! Pumpkin patches are open for business, black cats, ghosts, and sugar skulls are decorating every shop window, and crazily colorful winter squash are spilling their stripy, curvy glory across produce stands and farmers' market tables everywhere. Being a Libra/Scorpio with a late-October birthday, I've always had an extra-special--all right, downright personal--appreciation for the seasonal joys of this time of year. Apples fresh off the tree, cider pressing, crisp air and deep blue skies, the vivid sunset hues of persimmons, pomegranates, eggplants, and peppers at the market, the slippery squish of pumpkin seeds scraped from a jack o' lantern: somehow it all links up with the promise of birthday cake, presents, and the imminent delight of dressing up for Halloween.\u003c/p>\n\u003cp>But you don't have to have a October birthday (even though it \u003cem>is\u003c/em> the best time to born, as all your Libra/Scorpio buddies will agree) to love this time of year, especially now that our last-gasp heat wave has given way to cooler days and the promise of rain. It's soup weather, sweater weather, pumpkin-latte weather, and yes, homemade doughnut weather! \u003c/p>\n\u003cp>The Bay Area has had a renaissance of doughnut vendors of late, what with the continued success of \u003ca href=\"http://www.facebook.com/dynamodonut\">Dynamo Donut and Coffee\u003c/a> and the recent Oakland openings of both \u003ca href=\"http://www.facebook.com/donutsavant\">Donut Savant\u003c/a> and \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>. Having just finished writing a doughnut cookbook, \"World of Doughnuts,\" which will be published in spring 2013, I've had doughnuts on my mind (and filling my kitchen) lately, and I can tell you, making doughnuts at home is \u003cem>no big deal.\u003c/em> \u003c/p>\n\u003cp>Yes, deep-frying, eeek! But you know what you need to fry? Not much! A cast-iron pot that's at least 4 inches deep (a Dutch oven is ideal), a couple quarts of vegetable oil, and a deep-frying or candy thermometer (any kind, as long as it's easy to read and registers up to 400°F). And then, a slotted spoon to take out the doughnuts, a baking sheet lined with paper towels, and a bunch of doughnut-hungry friends, since anything fried is at its best when it's fresh. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That pot of oil is not going to spontaneously combust, as long as you use general kitchen common sense. Never leave the room with oil heating on the stove. Depending on your stove, it can take 10-12 minutes to bring a pot of oil up to the correct temperature. Check the oil's temperature frequently with your thermometer, and adjust the heat accordingly. Just washed sticky batter off your hands? Make sure your hands are absolutely dry before you get near that hot oil, as even a drop of water can make it sputter and spit in your face. Once you start frying, it shouldn't take longer than 2 to 3 minutes to finish a batch.\u003c/p>\n\u003cp>These pumpkin doughnut holes taste like fall to me, especially with some cold or hot mulled cider to wash them down. (Look for Rainbow Orchards' delicious, freshly pressed apple cider at farmers' markets around the Bay Area.) While you could use canned pumpkin in these, you'll have more fun and get a tastier result using pumpkin or winter squash you roast and mash yourself. Butternut and Sunshine kabocha squash are my favorites, but any dense-fleshed, flavorful squash will do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash560.jpg\" alt=\"squash\" title=\"squash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50256\">\u003c/a>\u003c/p>\n\u003cp>Cut the squash in half lengthwise, then scrape out any strings and seeds. Place the squash face down on a lightly oiled or parchment- or Silpat-lined baking sheet and bake at 350°F for approximately 45-60 minutes, until the squash is very soft. When squash is cool enough to handle, scrape out flesh, discarding skin. Pile squash into a colander or sieve and let any excess liquid drain out for an hour or so. Some squash is really wet; others, not at all. It really depends on the squash, its growing conditions, and how long it's been off the vine. \u003c/p>\n\u003cp>Once squash has drained, it's time to make it smooth. The best way to do this is by cranking it through the fine disk of a food mill. Unlike a food processor, which just pulverizes everything, the food mill catches and separates any errant seeds, skin, and strings while quickly turning your squash into a velvety puree. You can also push your squash through a metal mesh strainer with a wooden spoon. Same effect, but it takes longer, and mashing, pushing, and scraping is less satisfying than cranking. Of course, you can just grab a potato masher or a wooden spoon and beat it smooth. \u003c/p>\n\u003cp>Any extra can go into soup, or be used as a base for \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/pumpkin-bread/\">pumpkin bread\u003c/a>. I've been throwing a few spoonfuls into my buckwheat pancake batter all week. Covered and refrigerated, your squash puree should last at least a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/squash-and-donutholes560.jpg\" alt=\"\" title=\"squash-and-donutholes560\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-50258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Doughnut Holes\u003c/strong>\u003cbr>\nI've suggested a variety of flours here; you can use regular all-purpose white flour, a combination of white flour and whole-wheat pastry flour, or even a wheat-free mixture of oat and barley flours. I haven't tested this recipe with any gluten-free flour mixes, but I imagine they would probably work quite well. (If you do try this recipe using gluten-free flour, please post your feedback in the comments below.) You can also substitute 2 teaspoons of pumpkin pie spice for the mixed spices.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> About 36 doughnut holes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups all-purpose flour; 1 cup all-purpose flour and 1 cup whole wheat pastry flour, OR 1 cup oat flour and 1 cup barley flour\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/2 teaspoon freshly grated nutmeg\u003cbr>\n1/4 teaspoon ground cloves\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup sugar\u003cbr>\n1 large egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/4 cup plain yogurt or buttermilk\u003cbr>\n3/4 cup roasted and mashed pumpkin or winter squash\u003cbr>\nVegetable oil for frying\u003cbr>\nCinnamon sugar for dusting (1/2 cup sugar mixed with 1/2 teaspoon cinnamon)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a Dutch oven or other deep, heavy pot, heat 2 to 3 inches of oil over medium-high heat to 365°F on a candy or deep-frying thermometer. Pour the cinnamon sugar into a wide, shallow bowl or brown paper lunch bag. Line a baking sheet with two layers of paper towels.\u003c/p>\n\u003cp>2. While oil is heating, sift or whisk together the flour, baking powder, baking soda, salt, and spices into a large bowl. \u003c/p>\n\u003cp>3. Using a hand-held electric mixer or stand mixer, cream the butter and sugar. Add the egg, buttermilk, vanilla, and pumpkin, beating until smooth. \u003c/p>\n\u003cp>4. Add the flour mixture and mix gently on low speed until just combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. \u003c/p>\n\u003cp>5. Dip two metal spoons into the hot oil. Scoop up a tablespoon of dough with one spoon, pushing it off into the hot oil with the other spoon. Continue to drop spoonfuls of dough into the hot oil in batches, being careful not to crowd the pan. Fry for 60 to 90 seconds per side, until golden brown and cooked through. Break open a “test doughnut” from the first batch to make sure the doughnuts are cooking correctly; adjust the heat level of the oil as needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Using a slotted spoon, transfer the doughnut holes to the paper towels to drain. Roll the warm doughnut holes in the cinnamon sugar, or add a few doughnut holes to the bag and shake until covered. Repeat with remaining doughnuts. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49054/pumpkin-doughnut-holes","authors":["5038"],"series":["bayareabites_14959"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_464","bayareabites_10808","bayareabites_1820","bayareabites_131","bayareabites_16285","bayareabites_1511","bayareabites_1510","bayareabites_10809","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_50248","label":"bayareabites_14959"},"bayareabites_50040":{"type":"posts","id":"bayareabites_50040","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50040","score":null,"sort":[1350493700000]},"guestAuthors":[],"slug":"pumpkin-toffee-cookies","title":"Pumpkin Toffee Cookies recipe","publishDate":1350493700,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it?","status":"publish","parent":0,"modified":1550268862,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":529},"headData":{"title":"Pumpkin Toffee Cookies recipe | KQED","description":"The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"50040 http://blogs.kqed.org/bayareabites/?p=50040","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/","disqusTitle":"Pumpkin Toffee Cookies recipe","path":"/bayareabites/50040/pumpkin-toffee-cookies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50040/pumpkin-toffee-cookies","authors":["5037"],"categories":["bayareabites_1653","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_464","bayareabites_833","bayareabites_16285","bayareabites_1511","bayareabites_14738","bayareabites_3091","bayareabites_16284"],"featImg":"bayareabites_50044","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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