Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room
Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden
Ripe for Action: Colorful Cookbook Encourages Cooking
Garden to Plate: 5 Beautiful Spring Cookbooks
Edible Gardening with Planting Justice
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. 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A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. 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Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"}},"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_45422":{"type":"posts","id":"bayareabites_45422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45422","score":null,"sort":[1341586707000]},"guestAuthors":[],"slug":"medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room","title":"Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room","publishDate":1341586707,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n","blocks":[],"excerpt":"In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.","status":"publish","parent":0,"modified":1341586707,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/3ds-XmXoxcg"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":627},"headData":{"title":"Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room | KQED","description":"In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room","datePublished":"2012-07-06T14:58:27.000Z","dateModified":"2012-07-06T14:58:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45422 http://blogs.kqed.org/bayareabites/?p=45422","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/","disqusTitle":"Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room","path":"/bayareabites/45422/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\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>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45422/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room","authors":["5362"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_2554","bayareabites_1807","bayareabites_90","bayareabites_60","bayareabites_61","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_8658","bayareabites_89","bayareabites_3891","bayareabites_8258","bayareabites_10575","bayareabites_8872","bayareabites_356"],"featImg":"bayareabites_45495","label":"bayareabites"},"bayareabites_44092":{"type":"posts","id":"bayareabites_44092","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44092","score":null,"sort":[1338994847000]},"guestAuthors":[],"slug":"lavender-splash-cocktail-fresh-from-the-medlock-ames-garden","title":"Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden","publishDate":1338994847,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-44095\">\u003c/a>\u003c/p>\n\u003cp>I recently had the pleasure of eating and drinking my way around all of California. Over a three week run I put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms, wineries, chefs and food producers. And just to be a bit of a humbrag, I did things I never thought I would, like make ice cream with the owners of \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> and hang out with \u003ca href=\"http://dsc.discovery.com/fansites/mythbusters/meet/adam-savage.html\">Adam Savage\u003c/a> from MythBusters to talk about food myths. And I even got to visit a favorite winery of mine, \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a> where I learned how to make this lovely Lavender Splash Cocktail at their tasting room and bar. \u003c/p>\n\u003cp>\u003ca href=\"http://www.treehugger.com/green-food/medlock-ames-an-organic-vineyard-with-mini-cows-and-a-century-old-biker-bar.html\">Medlock Ames\u003c/a> is located in Sonoma County's Alexander Valley and they make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room, shown below with winemaker \u003ca href=\"http://www.medlockames.com/\">Ames Morison\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\" alt=\"Winemaker Ames Morison\" title=\"Winemaker Ames Morison\" width=\"500\" class=\"alignnone size-full wp-image-44096\">\u003c/a>\u003c/p>\n\u003cp>To begin with, the 400-acre vineyard is completely organic, certified and all. In fact, only 50 acres of it is actually farmed. The remainder is left unaltered which is great considering the estate has a neighboring wildlife preserve. As a result, wildlife corridors have been built throughout the property so that wild pigs, deer, bobcats and mountain lions can make their way without being harmed. Or harming any of the grapes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The winery itself is home to a 84 kWh solar system, which also happens to be a gravity flow facility. During the course of turning grapes into wine, fruit is crushed, fermented and then bottled. But moving all of that vino around usually requires a pump, at least conventionally speaking. But gravity flow wineries are designed to, well...use gravity. Wine is moved from point A to point B using good ol' Mother Earth. As a result, gravity flow facilities use significantly less power than conventional wineries. But they also make much better wine. The delicate nuances found within every grape varietal is actually maintained. It's a win-win.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\" alt=\"Charging the Chevy Volt at Medlock Ames\" title=\"Charging the Chevy Volt at Medlock Ames\" width=\"500\" class=\"alignnone size-full wp-image-44093\">\u003c/a>\u003c/p>\n\u003cp>While visiting the tasting room, I was even able to plug in my hybrid while we made this very tasty cocktail. If you are looking for a reason to visit Sonoma, this is it. The Medlock Ames Tasting Room is a renovated bar and gas station from the early 1900s. And it too is eco-friendly. Reclaimed wood from the original structure has been used in the new tasting room and bar. And when wine tasting shuts down at 5pm, the adjacent bar conveniently opens up. Here you will find fresh garden-inspired cocktails and quite a few locals. It's like a hipster version of \u003ca href=\"http://en.wikipedia.org/wiki/Cheers\">Cheers\u003c/a>.\u003c/p>\n\u003cp>So calling Medlock Ames green is a bit of an understatement; they're way beyond green!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\" alt=\"Lavender Growing at the Medlock Ames Tasting Room\" title=\"Lavender Growing at the Medlock Ames Tasting Room\" width=\"500\" class=\"alignnone size-full wp-image-44097\">\u003c/a>\u003c/p>\n\u003cp>In this video, you'll see the bartenders whipping up this lovely garden cocktail. And this Lavender Splash is just one of many garden-themed drinks you'll find here. Pretty much anything planted on-site is game for a mixed drink. One of my other favorites is their spicy margarita made with jalapenos from the garden. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Lavender Splash Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/c5QrIIjsNEA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of \u003ca href=\"http://www.ehow.com/how_2129226_infuse-liquor.html\">lavender-infused rum\u003c/a>\u003c/li>\n\u003cli>1/4 ounce of creme de cassis liqueur\u003c/li>\n\u003cli>1/4 ounce Chardonnay and peaches \u003ca href=\"http://cocktails.about.com/od/mixology/r/simple_syrup.htm\">simple syrup\u003c/a>\u003c/li>\n\u003cli>1/2 ounce fresh lime juice\u003c/li>\n\u003cli>a few sprigs of fresh and dried lavender for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions: \u003c/strong>\n\u003cli>Chill a martini glass by filling it with ice prior to mixing the drink.\u003c/li>\n\u003cli> Add all of the alcoholic ingredients to a cocktail shaker, add ice and shake thoroughly.\u003c/li>\n\u003cli>Strain the liquid into the chilled glass.\u003c/li>\n\u003cli>Garnish with both fresh and dried lavender. Enjoy!\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Located in Sonoma County's Alexander Valley is one of my favorite California wineries, Medlock Ames. They make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room.","status":"publish","parent":0,"modified":1338995883,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/c5QrIIjsNEA"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":637},"headData":{"title":"Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden | KQED","description":"Located in Sonoma County's Alexander Valley is one of my favorite California wineries, Medlock Ames. They make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden","datePublished":"2012-06-06T15:00:47.000Z","dateModified":"2012-06-06T15:18:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44092 http://blogs.kqed.org/bayareabites/?p=44092","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/","disqusTitle":"Lavender Splash Cocktail, Fresh from the Medlock Ames' Garden","path":"/bayareabites/44092/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-44095\">\u003c/a>\u003c/p>\n\u003cp>I recently had the pleasure of eating and drinking my way around all of California. Over a three week run I put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms, wineries, chefs and food producers. And just to be a bit of a humbrag, I did things I never thought I would, like make ice cream with the owners of \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> and hang out with \u003ca href=\"http://dsc.discovery.com/fansites/mythbusters/meet/adam-savage.html\">Adam Savage\u003c/a> from MythBusters to talk about food myths. And I even got to visit a favorite winery of mine, \u003ca href=\"http://www.medlockames.com/\">Medlock Ames\u003c/a> where I learned how to make this lovely Lavender Splash Cocktail at their tasting room and bar. \u003c/p>\n\u003cp>\u003ca href=\"http://www.treehugger.com/green-food/medlock-ames-an-organic-vineyard-with-mini-cows-and-a-century-old-biker-bar.html\">Medlock Ames\u003c/a> is located in Sonoma County's Alexander Valley and they make some of the best wines you'll ever taste. But what makes them really special is their commitment to quality and sustainability which extends beyond the production of great wine. This Lavender Splash Cocktail is just one example of that commitment. It's made with lavender organically grown at the Medlock Ames Tasting Room, shown below with winemaker \u003ca href=\"http://www.medlockames.com/\">Ames Morison\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1465.jpg\" alt=\"Winemaker Ames Morison\" title=\"Winemaker Ames Morison\" width=\"500\" class=\"alignnone size-full wp-image-44096\">\u003c/a>\u003c/p>\n\u003cp>To begin with, the 400-acre vineyard is completely organic, certified and all. In fact, only 50 acres of it is actually farmed. The remainder is left unaltered which is great considering the estate has a neighboring wildlife preserve. As a result, wildlife corridors have been built throughout the property so that wild pigs, deer, bobcats and mountain lions can make their way without being harmed. Or harming any of the grapes. \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>The winery itself is home to a 84 kWh solar system, which also happens to be a gravity flow facility. During the course of turning grapes into wine, fruit is crushed, fermented and then bottled. But moving all of that vino around usually requires a pump, at least conventionally speaking. But gravity flow wineries are designed to, well...use gravity. Wine is moved from point A to point B using good ol' Mother Earth. As a result, gravity flow facilities use significantly less power than conventional wineries. But they also make much better wine. The delicate nuances found within every grape varietal is actually maintained. It's a win-win.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1251.jpg\" alt=\"Charging the Chevy Volt at Medlock Ames\" title=\"Charging the Chevy Volt at Medlock Ames\" width=\"500\" class=\"alignnone size-full wp-image-44093\">\u003c/a>\u003c/p>\n\u003cp>While visiting the tasting room, I was even able to plug in my hybrid while we made this very tasty cocktail. If you are looking for a reason to visit Sonoma, this is it. The Medlock Ames Tasting Room is a renovated bar and gas station from the early 1900s. And it too is eco-friendly. Reclaimed wood from the original structure has been used in the new tasting room and bar. And when wine tasting shuts down at 5pm, the adjacent bar conveniently opens up. Here you will find fresh garden-inspired cocktails and quite a few locals. It's like a hipster version of \u003ca href=\"http://en.wikipedia.org/wiki/Cheers\">Cheers\u003c/a>.\u003c/p>\n\u003cp>So calling Medlock Ames green is a bit of an understatement; they're way beyond green!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_1472.jpg\" alt=\"Lavender Growing at the Medlock Ames Tasting Room\" title=\"Lavender Growing at the Medlock Ames Tasting Room\" width=\"500\" class=\"alignnone size-full wp-image-44097\">\u003c/a>\u003c/p>\n\u003cp>In this video, you'll see the bartenders whipping up this lovely garden cocktail. And this Lavender Splash is just one of many garden-themed drinks you'll find here. Pretty much anything planted on-site is game for a mixed drink. One of my other favorites is their spicy margarita made with jalapenos from the garden. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Lavender Splash Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/c5QrIIjsNEA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ounces of \u003ca href=\"http://www.ehow.com/how_2129226_infuse-liquor.html\">lavender-infused rum\u003c/a>\u003c/li>\n\u003cli>1/4 ounce of creme de cassis liqueur\u003c/li>\n\u003cli>1/4 ounce Chardonnay and peaches \u003ca href=\"http://cocktails.about.com/od/mixology/r/simple_syrup.htm\">simple syrup\u003c/a>\u003c/li>\n\u003cli>1/2 ounce fresh lime juice\u003c/li>\n\u003cli>a few sprigs of fresh and dried lavender for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions: \u003c/strong>\n\u003cli>Chill a martini glass by filling it with ice prior to mixing the drink.\u003c/li>\n\u003cli> Add all of the alcoholic ingredients to a cocktail shaker, add ice and shake thoroughly.\u003c/li>\n\u003cli>Strain the liquid into the chilled glass.\u003c/li>\n\u003cli>Garnish with both fresh and dried lavender. Enjoy!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44092/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden","authors":["5362"],"categories":["bayareabites_109","bayareabites_752","bayareabites_12","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_10494","bayareabites_1561","bayareabites_3891","bayareabites_8258","bayareabites_65","bayareabites_2395","bayareabites_9476","bayareabites_2829","bayareabites_2691"],"featImg":"bayareabites_44095","label":"bayareabites"},"bayareabites_42167":{"type":"posts","id":"bayareabites_42167","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42167","score":null,"sort":[1335280974000]},"guestAuthors":[],"slug":"ripe-for-action-colorful-cookbook-encourages-cooking","title":"Ripe for Action: Colorful Cookbook Encourages Cooking","publishDate":1335280974,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n","blocks":[],"excerpt":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","status":"publish","parent":0,"modified":1335302309,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1867},"headData":{"title":"Ripe for Action: Colorful Cookbook Encourages Cooking | KQED","description":"Sarah Henry finds many new produce-centric hits among the recipes in the cookbook Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by local Cheryl Sternman Rule.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ripe for Action: Colorful Cookbook Encourages Cooking","datePublished":"2012-04-24T15:22:54.000Z","dateModified":"2012-04-24T21:18:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42167 http://blogs.kqed.org/bayareabites/?p=42167","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/24/ripe-for-action-colorful-cookbook-encourages-cooking/","disqusTitle":"Ripe for Action: Colorful Cookbook Encourages Cooking","path":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-veg-fruit500.jpg\" alt=\"fruit and vegetable banner. Photo: Paulette Phlipot\" title=\"fruit and vegetable banner. Photo: Paulette Phlipot\" width=\"502\" height=\"335\" class=\"alignnone size-full wp-image-42306\">\u003c/a>\u003cbr>\n\u003cem>A cornucopia of colorful chapters awaits the reader inside the pages of \u003cem>Ripe\u003c/em>, a cookbook collaboration between writer Cheryl Sternman Rule and photographer Paulette Phlipot. Photo: Paulette Phlipot\u003c/em>\u003c/p>\n\u003cp>One of the perks of being a food writer is that every few days or so a new cookbook lands on my doorstep. One of the burdens of being a food writer is that every few days or so a new cookbook lands on my doorstep.\u003c/p>\n\u003cp>Trust me: With these often unsolicited gifts comes guilt. There are the cookbooks that go straight in the bag destined for the public library sale. Sometimes a publicist doesn't know my work well enough to surmise that I'm unlikely to cover, say, the latest in cupcake trends, or 101 ways to cook with lard, or a weighty tome on D.I.Y. butchering. There are audiences for all these books -- and writers who want to cover them -- but they're just not for me.\u003c/p>\n\u003cp>Then there are the cookbooks destined to collect dust on a shelf piled high with many other food books, despite my best intentions. Some I won't ever open. Sad but true. Eventually, these books will make their way to the public library sale pile as well. Many others, of course, I will reference in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/blood-bones-bombshells/\">roundups\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2011/11/02/michael-pollan-new-food-rules-but-no-need-to-be-neurotic/\">profiles\u003c/a>, and \u003ca href=\"http://civileats.com/2010/09/30/vanessa-barrington-the-d-i-y-delicious-diva/\">reviews\u003c/a>. And yet, even with some of these cookbooks, including well-written prize-winners in the mix, I still may never make a single recipe from their pages. My bad.\u003c/p>\n\u003cp>And then there are the cookbooks that turn up on my front porch and I couldn't be more delighted to welcome them into my home like, well, a good friend. \u003cem>\u003ca href=\"http://ripecookbook.com/\">Ripe: A Fresh Colorful Approach to Fruits and Vegetables\u003c/a>\u003c/em> (Running Press, $25, 312 pages) is my kind of book. Not just because I write a blog with a pro-produce focus called \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. Not just because the author, \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a>, is one of the first friends I made in the food writing world when I switched to that beat three years ago. And not just because, when I -- a modest home cook -- flipped through the book's brightly-hued pages my first thought on many of those 75 recipes was: \"I can do that.\"\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>But there were, of course, people to interview, stories to write, and after-school schlepping to be done and still that color-saturated cookbook's recipes had not found their way into my kitchen. I did sit down one afternoon with a cup of tea -- and encourage others to follow suit -- and read it cover to cover. Granted, that's an unusual way to consume a cookbook, but Cheryl is a writer with a quirky turn of phrase and a pithy wit whose craft I admire. Consider: \"You can also boil artichokes whole, but then you'll need to deal with the choke after the fact, and the only thing worse than a hairy choke is a hot hairy choke, if you know what I mean.\" Bada-boom.\u003c/p>\n\u003cp>Also, it must be said, I had a deadline to profile Cheryl for her hometown paper, the \u003cem>\u003ca href=\"http://www.mercurynews.com/food-wine/ci_20357135/getting-fresh-ripe-author-cheryl-sternman-rule\">San Jose Mercury News\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ripe-photog-cover-author.jpg\" alt=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" title=\"Photographer Paulette Phlipot, Ripe book cover, author Cheryl Sternman Rule\" width=\"560\" height=\"212\" class=\"alignnone size-full wp-image-42253\">\u003c/a>\u003cbr>\n\u003cem>Photographer Paulette Phlipot (left) conceived of the concept for \u003cem>Ripe\u003c/em> (center) and convinced writer Cheryl Sternman Rule (right) to be her partner-in-crime on the cookbook.\u003c/em>\u003c/p>\n\u003cp>The book includes bite-sized essays showcasing Cheryl's signature style, familiar to many as the voice behind \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, which recently won top honors from the \u003ca href=\"http://www.iacp.com/press/more/2012_winners_for_annual_iacp_awards\">International Association of Culinary Professionals\u003c/a> for outstanding culinary blog. Her partner in this produce lovefest, a cookbook arranged not by seasons or courses but rather grouped by color (with chapters titled red, orange, yellow, green, purple & blue, and white), is the award-winning photographer \u003ca href=\"http://p3images.com/\">Paulette Phlipot\u003c/a>, who gets credit for the book's chromatic concept. The pair met at an IACP conference in the Big Easy in 2008 where Phlipot flashed Sternman Rule her portfolio via iPhone, and Sternman Rule, a smart-phone virgin at the time, was instantly smitten.\u003c/p>\n\u003cp>Fast forward to a couple of weeks ago: Cheryl had a soiree at her home, where neighborhood friends and food writer pals from around the Bay came to celebrate the release of \u003cem>\u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244/ref=sr_1_1?ie=UTF8&qid=1335221954&sr=8-1\">Ripe\u003c/a>\u003c/em>, out just four weeks, now in its third printing, and picked up by \u003ca href=\"http://www.anthropologie.com/anthro/category/books/home-books.jsp\">Anthropologie\u003c/a>, not too shabby for a first-time author. So I headed down to the Silicon Valley, home today, as Cheryl herself likes to say, \"to Google, Yahoo, Facebook, and me.\"\u003c/p>\n\u003cp>There's nothing like seeing someone in situ to get a more complete picture of her life. Here is Cheryl's kitchen where she makes all those artfully-photographed baked goods that feature on her blog like \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/03/chocolate-coconut-slice-and-bake-cookies.html\">Double Chocolate Coconut Slice and Bake Cookies\u003c/a>, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2009/05/blueberry-corn-muffin-recipe.html\">Blueberry Corn Muffins\u003c/a>, and \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2008/06/bounty.html\">Raspberry-Cardamom Tart in a Cocoa Crust\u003c/a>. There is the grill where she tests recipes. Upstairs her office is piled with papers, downstairs the beaming author sports one of her \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2012/01/sur-la-table-apron-upgrade-apron-intervention.html\">vintage-inspired aprons\u003c/a>.\u003c/p>\n\u003cp>Scattered throughout her home that night: A rainbow assortment of food stations featuring matching tablecloths and bouquets bursting with colors corresponding to recipes from the chapters of her book. At the yellow station, for instance, guests could nosh on Corn with Cilantro-Lime Salt or Grilled Five-Spice Pineapple Kabobs and wash it down with Agave Meyer Lemonade -- leaded or sans spirits -- while a big bunch of sunflowers stood watch. Red gerber daisies kept the beets company, while elegant iris shared the spotlight with slices of Blueberry Nutmeg Cake.\u003c/p>\n\u003cp>I thought it was a brilliant move: Every morsel on offer that night came straight out of that color-coded cookbook. All those dishes tasted so finger-licking good I made a mental note then and there to get cracking on some of those recipes myself.\u003c/p>\n\u003cp>And I have. Lots of them. Cucumber Halloumi Salad with Licorice Notes (recipe below). \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333548/recipe-avocado-tangerine-salsa\">Avocado Tangerine Salsa\u003c/a>. The aforementioned lemonade and the pineapple kabobs. Also the Carrot Soup with Garam Masala Cream (recipe follows too.)\u003c/p>\n\u003cp>On my to-do list: \u003ca href=\"http://www.mercurynews.com/recipes/ci_20336214/recipe-kumquat-arugula-salad-currant-walnut-vinaigrette\">Kumquat Arugula Salad\u003c/a>. \u003ca href=\"http://www.mercurynews.com/recipes/ci_20333630/recipe-warm-fava-shallot-couscous\">Warm Fava Shallot Couscous\u003c/a>. \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-toasted-nori-edamame-with-garlic-chile-oil.html\">Toasted Nori Edamame with Garlic-Chili Oil\u003c/a>. As well as Shaved Chioggia Beet Salad with Mixed Citrus Vinaigrette, Apricot Frangipane Galette, Miso Tofu Bok Choy, \u003ca href=\"http://www.seriouseats.com/2012/04/ripes-eggplant-romesco-rigatoni.html\">Eggplant Romesco Rigatoni\u003c/a>, and Turnip and Yukon Gold Puree with Buttermilk and Chives.\u003c/p>\n\u003cp>Here's what I learned that night at her house: The girl -- who is appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco this Thursday and at \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">a farmers' market in San Jose\u003c/a> on Sunday -- has a serious thing for kumquats. These sharp, tart little beauties featured in a kick-arse drink, a Kumquart Sidecar (cognac + orange liqueur + fruit + ice + sugared rim), a salad, and a simple dessert with blueberries. While she clearly adores farmers' market finds, Cheryl also knows her way around a spice rack -- flavor pairings with herbs and spices make all the difference in many of her unfussy food ideas. For instance, it's those licorice notes -- toasted fennel seeds and tarragon -- that make that Cucumber Halloumi Salad sing. I've subsequently tweaked it some: The side morphs into a satisfying meal served over spring greens, with quartered falafel, and a tad more dressing. \u003c/p>\n\u003cp>Also: This food writer is going to keep surprising us with her ability to play with food, photography, and words. One to watch, read, and savor.\u003c/p>\n\u003cp>Recipes follow. Go make something simple, colorful, and ripe to jazz up tonight's dinner. Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cucumber Halloumi Salad with Licorice Notes\u003c/strong>\u003cbr>\nToasted fennel seeds and abundant fresh tarragon lend a licorice-y backdrop to this unique salad, which pairs cucumbers with seared Halloumi, a Cypriot cheese that can be browned or grilled without melting. You’ll find the interplay of textures, flavors, and temperatures irresistible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Cucumber-Halloumi-Salad400.jpg\" alt=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" title=\"Cucumber Halloumi Salad with Licorice Notes. Photo: Paulette Phlipot\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-42295\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons fennel seeds\u003cbr>\n4 (1⁄2-inch-thick or 1.25cm-thick) slices Halloumi cheese, blotted dry\u003cbr>\n1 tablespoon extra-virgin olive oil\u003cbr>\n2 teaspoons sherry vinegar\u003cbr>\n1⁄2 medium garlic clove, smashed and minced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1 English cucumber, unpeeled, halved lengthwise\u003cbr>\n1⁄4 cup (10g) loosely packed chopped fresh tarragon leaves\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, dry nonstick skillet, toast the fennel seeds over medium heat, shaking the skillet a few times, until fragrant, 2 to 3 minutes. Transfer to a small dish. Crank the heat to medium high, add the Halloumi, and brown on both sides, turning once, about 4 minutes total. Set aside to cool slightly.\u003c/p>\n\u003cp>Whisk the oil, vinegar, and garlic in a medium serving bowl. Season with salt and pepper.\u003c/p>\n\u003cp>Run a small spoon (a serrated grapefruit spoon works well) along the length of each cucumber half, making a tunnel and scraping out the seedless membrane. Slice the cucumber into 1/2-inch-thick (1.25 cm) half-moons. Add to the vinaigrette along with the tarragon and toasted fennel seeds. Tear the cheese into irregular pieces and toss on top.\u003c/p>\n\u003cp>Toss gently to coat. Adjust seasonings to taste, and serve immediately.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Carrot Soup with Garam Masala Cream\u003c/strong>\u003cbr>\nHere’s a creamy soup with a gentle kick from the spice mix garam masala, a warming combo of coriander, cumin, cinnamon, clove, pepper, bay, and several other spices. You’ll find it in any Indian market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Carrot-Soup560a.jpg\" alt=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" title=\"Carrot Soup with Garam Masala Cream. Photo: Paulette Phlipot\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-42297\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1⁄4 cup (60ml) olive oil\u003cbr>\n3⁄4 cup (120g) diced yellow onion\u003cbr>\n4 to 6 medium carrots (about 1 1⁄2 pounds, or 680g), peeled, quartered lengthwise, and roughly chopped\u003cbr>\n1 small yam (about 7 ounces, or 198g), peeled and diced\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n3⁄4 teaspoon garam masala, divided\u003cbr>\n3 cups (725ml) vegetable stock\u003cbr>\n2 teaspoons fresh lime juice, or to taste\u003cbr>\n2 tablespoons sour cream, plus additional for garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nHeat the oil in a large soup pot over medium heat. Add the onion, carrots, yam, 1 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄2 teaspoon of the garam masala. Cook for about 15 minutes, stirring frequently.\u003c/p>\n\u003cp>Add the stock and 1 cup cold water and raise the heat to high. Bring the soup to a boil, then reduce the heat to a simmer, partially cover, and simmer until the vegetables are tender, about 15 minutes. Remove from the heat.\u003c/p>\n\u003cp>If you have an immersion blender, use it to purée the soup. (Otherwise, allow it to cool slightly and then purée it in batches using a traditional blender. Return the soup to the pot.) Season with the lime juice, to taste, and adjust the salt and pepper.\u003c/p>\n\u003cp>Mix the sour cream and the remaining 1⁄4 teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream, if desired.\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Photography © 2012 by Paulette Phlipot.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Cheryl Sternman Rule reads from and signs copies of \u003cem>Ripe\u003c/em>:\u003cbr>\nThursday, April 26, \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a>, 6 p.m.\u003cbr>\n3885A Cesar Chavez Street\u003cbr>\nSan Francisco \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>Sunday April 29, \u003ca href=\"http://cafarmersmkts.com/markets/category/blossom\">Blossom Hill Farmers' Market\u003c/a>, 10 a.m.\u003cbr>\nPrinceton Plaza Mall, 1375 Blossom Hill Road\u003cbr>\nSan Jose\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42167/ripe-for-action-colorful-cookbook-encourages-cooking","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_95","bayareabites_1865","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10351","bayareabites_14758","bayareabites_3891","bayareabites_960","bayareabites_770","bayareabites_3612","bayareabites_10355","bayareabites_10356","bayareabites_2400","bayareabites_10352","bayareabites_14738","bayareabites_10353","bayareabites_200"],"featImg":"bayareabites_42306","label":"bayareabites"},"bayareabites_41315":{"type":"posts","id":"bayareabites_41315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41315","score":null,"sort":[1333988649000]},"guestAuthors":[],"slug":"garden-to-plate-5-beautiful-spring-cookbooks","title":"Garden to Plate: 5 Beautiful Spring Cookbooks","publishDate":1333988649,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It's time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin. ","status":"publish","parent":0,"modified":1334006681,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1373},"headData":{"title":"Garden to Plate: 5 Beautiful Spring Cookbooks | KQED","description":"Megan Gordon discusses her favorite five spring cookbooks focusing on gardening and produce, farmers markets, and fresh food. It's time to celebrate all the color popping up, and these five writers and chefs are an inviting place to begin. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Garden to Plate: 5 Beautiful Spring Cookbooks","datePublished":"2012-04-09T16:24:09.000Z","dateModified":"2012-04-09T21:24:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41315 http://blogs.kqed.org/bayareabites/?p=41315","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/09/garden-to-plate-5-beautiful-spring-cookbooks/","disqusTitle":"Garden to Plate: 5 Beautiful Spring Cookbooks","path":"/bayareabites/41315/garden-to-plate-5-beautiful-spring-cookbooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/bab.jpg\" alt=\"spring cookbooks\" title=\"spring cookbooks\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-41325\">\u003c/a>\u003cbr>\nSpring is slowly creeping in — as evidenced by the cherry blossoms and lingering evening light. And with that comes more color at the farmers markets: asparagus and artichokes beckon, and the anticipation for berries, peas and ramps is in full swing. Thankfully, five writers and chefs have just released cookbooks that delve into the harvest with highly visual, inspired, and delicious books. \u003c/p>\n\u003cp>I had a conversation with a friend recently about some of the recipes in these books, about how simple they are. Do we really need a recipe for roasted beets? Don’t people know how to roast a beet? Not so fast. In our Bay Area food bubble, many of us roast beets frequently but there are many, too, that buy them pre-roasted and packaged at Trader Joe’s and call it a day. No judgement—we’re all eating beets and that’s a good thing, but what each of these books aims to do is get you excited about a particular ingredient and confident enough to take it on for yourself. \u003c/p>\n\u003cp>In James Peterson’s \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265/ref=sr_1_1?s=books&ie=UTF8&qid=1333732560&sr=1-1\">Vegetables\u003c/a>, for example, there’s a recipe for Avocado on Toast. I’d adored the book up until this point but found myself stopping here: Really? Do we all need a recipe for this? Is this even a recipe? But with more consideration, I decided this was much more of an invitation for a major avocado craving, and it worked. I can’t stop thinking about avocados after seeing the step-by-step photos of slicing a creamy, ripe avocado perfectly and smearing it on top of your favorite bread. Yes, please. And this, I think, is the success of all of these books. They each garner a big, fat \"yes, please\" and an excitement about basic ingredients from the garden and the market. \u003c/p>\n\u003cp>\u003cstrong>The Sunset Edible Garden Cookbook\u003c/strong>\u003cbr>\nThis cookbook is filled with beautifully photographed recipes geared at quicker meals at home. Each chapter is organized around a specific vegetable (summer squash or hearty greens, for example) and begins with information on Why to Grow These Vegetables, When to Harvest Them, How to Keep Them, and Preserving the Harvest. The information is succinct enough to get gardeners going without seeming daunting or heavy-handed, something I’ve seen similar books struggle with. They usually cover each vegetable in 1-2 pages, so you don't feel inundated with too much gardening\u003cem> and \u003c/em>cooking information -- the result of which is often feeling too overwhelmed to tackle either. This is not the case with Sunset’s new book, and I’ll use it as a frequent reference, especially this spring and summer as I get out into the garden more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-115.jpg\" alt=\"sunset edible garden\" title=\"sunset edible garden\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41323\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Smoky Eggplant Raita, Minty Tabbouleh with Preserved Lemon, Rhubarb Cardamom Galette\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Sunset-Edible-Garden-Cookbook/dp/0376028009\">The Sunset Edible Gardens Cookbook\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>\u003cstrong>Ripe by Cheryl Sternman Rule with Photography by Paulette Phlipot\u003c/strong>\u003cbr>\nWe’ve got vegetable books organized by ingredient or by season, but never have we seen one organized by color. Until now. If you read Cheryl’s blog (a recent IACP winner), \u003ca href=\"http://5secondrule.typepad.com/\">5 Second Rule\u003c/a>, you’re familiar with her smart, witty voice, and I was delighted to discover how much of that voice shines through here in each and every recipe — I could read the headnote to a random asparagus recipe in this book and guess that Cheryl had written it. Of the book, Cheryl says it best: “What you’ll find in these pages is sensory, pretty, practical, and fun.” I concur wholeheartedly. Paulette Phlipot’s photos are stunning, and the \u003cem>Three Simple Uses\u003c/em> is a unique inclusion. For each produce item, Cheryl gives three quick ingredient combinations to get you going without a hard-and-fast recipe, perfect for afternoons when you’ve just come back from the farmers market and can’t be bothered with a more detailed recipe. Not only do I love the ease of this, but I love the way it encourages home cooks to use their intuition more in the kitchen, to trust the process. I can see many vegetable love affairs born from these pages. Thank you for that, Cheryl and Paulette.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-112.jpg\" alt=\"Ripe\" title=\"Ripe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41321\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Polenta-Stuffed Chard with Bubbly Parmesan, Chocolate-Flecked Banana Buttermilk Pancakes, Apricot Frangipane Galette.\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Ripe-Colorful-Approach-Fruits-Vegetables/dp/0762440244\">Ripe\u003c/a>\u003cbr>\n\u003cstrong>\u003cbr>\nThe Preservation Kitchen by Paul Virant with Kate Leahy\u003c/strong>\u003cbr>\nThis book could be construed as a stretch to include in this line-up, but I think it very much captures the spirit of preserving the garden’s bounty. While the other books here tend to encourage picking a tomato from the yard, coming indoors and using it right away in a salad, Chicago chef Paul Virant has fantastic ideas for how to preserve that tomato to enjoy it later, in the dead of winter. In fact, his Introduction is titled, “Capturing the Year in a Jar.” If you’re new to preserving, there’s a wonderfully informative beginning chapter on the Principles of Safe Preserving. The organization of the book is downright likeable, with the first half, In the Jar, focusing on recipes for jams, pickles, fermenting and curing while the second half, At the Table, moves on to more substantial recipes that utilize those base ingredients. How about Braised Chicken Legs in Pear Pasta with Swiss Chard and Pickled Stems? Or Pound Cake with Dehydrated Strawberry Jam and Sweetened Crème Fraiche? With clear instructions and a full seasonal spectrum of inspiration, this has already made its way to the top of my stack of spring cookbooks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-106.jpg\" alt=\"The Preservation Kitchen\" title=\"The Preservation Kitchen\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41319\">\u003c/a>\u003cbr>\nRecipe to Try: Kumquat Marmalade, Lemon-Pickled Turnips, Pear and Vanilla Aigre-Doux.\u003cbr>\nBuy the Book:\u003ca href=\"http://www.amazon.com/The-Preservation-Kitchen-Preserves-Aigre-doux/dp/1607741008\"> The Preservation Kitchen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegetables by James Peterson\u003c/strong>\u003cbr>\nJames Peterson’s book is a substantially revised version of the original, with 50 new recipes, 30 new vegetables, and a new section on herbs. The section on Preparing and Cooking Vegetables is awesome: it’s highly visual and walks you through simple tasks that many of us may not know: all the different ways to slice garlic, or how to peel and seed a tomato. He moves on to cover methods of cooking, from Broiling to Roasting with a few sample recipes scattered throughout. But the heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you’re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.\u003cbr>\n\u003cstrong>Recipes to Try Now:\u003c/strong> Creamed Sorrel, Twice-Baked Garlic and Tomato Souffles, Orange, Endive and Walnut Salad\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Vegetables-Revised-Authoritative-Preparing-Cooking/dp/1607740265\">Vegetables\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Grow Cook Eat by Willi Galloway\u003c/strong>\u003cbr>\nWilli Galloway is a Portland-based writer and radio commentator, focusing on kitchen gardening and seasonal cooking. This book, perhaps more than any others I’ve discussed here today, gives way more information on gardening, from Prepping the Soil to When to Plant to Step-by-Step illustrations on Building a Hoop House. Yes, if you’re a beginning gardener (as I am), this book will get you pretty excited. After the first 40 pages or so of gardening discussion, Willi moves into the heart of the book: the ingredient profiles and recipes. Again, we have a book that’s organized by the actual herb or vegetable with introductory material and a few recipes. But what makes this book different, again, is its focus on successfully growing the ingredient: there are paragraphs on Planting, Growing, Harvesting and Storing before we even make it to the cooking discussion. Then the following recipe tends to be a simple—yet delicious—sounding one. A recipe that will reward you for the bounty you’ve brought into the kitchen but won’t exhaust you with an additional grocery list or hours in the kitchen. An accessible and inspired compendium. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120405_BABGardenBooks-102.jpg\" alt=\"\" title=\"Grow Cook Eat\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41317\">\u003c/a>\u003cbr>\n\u003cstrong>Recipes to Try:\u003c/strong> Spicy Cabbage Slaw, Oven-Roasted Beets with Winter Citrus Vinaigrette, Bucatini with Fresh English Peas and Garlic Scape Pesto\u003cbr>\n\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/Grow-Cook-Eat-Vegetable-Harvesting/dp/1570617317\">Cook Eat Grow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41315/garden-to-plate-5-beautiful-spring-cookbooks","authors":["5072"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_95","bayareabites_2554","bayareabites_1873"],"tags":["bayareabites_14758","bayareabites_3891","bayareabites_9667","bayareabites_200"],"featImg":"bayareabites_41325","label":"bayareabites"},"bayareabites_12444":{"type":"posts","id":"bayareabites_12444","meta":{"index":"posts_1591205157","site":"bayareabites","id":"12444","score":null,"sort":[1271603929000]},"guestAuthors":[],"slug":"edible-gardening-with-planting-justice","title":"Edible Gardening with Planting Justice","publishDate":1271603929,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_after500.jpg\" alt=\"The yard after the remodel. Photo by Sally Carter.\" title=\"The yard after the remodel. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12605\">\u003cbr>\n\u003cem>The yard after the remodel. Photo by Sally Carter.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What does it take to turn an ordinary Oakland yard into a year-round food forest? Learn how a ton of compost, a ton of mulch, a bunch of good friends, and a team of smart permaculturalists from Planting Justice turn a bungalow's backyard into a land of plenty. ","status":"publish","parent":0,"modified":1271700905,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1891},"headData":{"title":"Edible Gardening with Planting Justice | KQED","description":"What does it take to turn an ordinary Oakland yard into a year-round food forest? Learn how a ton of compost, a ton of mulch, a bunch of good friends, and a team of smart permaculturalists from Planting Justice turn a bungalow's backyard into a land of plenty. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Edible Gardening with Planting Justice","datePublished":"2010-04-18T15:18:49.000Z","dateModified":"2010-04-19T18:15:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12444 http://blogs.kqed.org/bayareabites/?p=12444","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/","disqusTitle":"Edible Gardening with Planting Justice","path":"/bayareabites/12444/edible-gardening-with-planting-justice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\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>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_after500.jpg\" alt=\"The yard after the remodel. Photo by Sally Carter.\" title=\"The yard after the remodel. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12605\">\u003cbr>\n\u003cem>The yard after the remodel. Photo by Sally Carter.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/12444/edible-gardening-with-planting-justice","authors":["5038"],"categories":["bayareabites_2638","bayareabites_2554","bayareabites_60"],"tags":["bayareabites_3893","bayareabites_3891","bayareabites_3892"],"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. It asks: What if everything goes right for once? How can we get there? 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/2024/04/Possible-Podcast-Tile-360x360-1.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. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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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/2024/04/Mindshift-Podcast-Tile-703x703-1.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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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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