Fancy Dillas!

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Recently I have been a big of a friendly little green- KALE! However, I never venture away from the standard green curly leaf stuff that Lucky’s & Trader Joe’s carry. To broaden my… Continue reading

Thursday’s Brunch

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inventive & festive cornbread, from our class brunch

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FRESH ROSEMARY & GRUYERE CORNBREAD For the cornbread we made in class, Stephanie and I decided to use Kristina’s delicious and basic cornbread recipe and add our own contributions (ahem, CHEESE). So thank… Continue reading

Creative Salad With Korean Sauce

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It was a nice weekend, I went to los angel as to see my boyfriend, and we came back to sf. So that we wanted to make some food. I went to Divisadero… Continue reading

Home-made mashed potatoes

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On Friday I took a trip to the beautiful little town of Mill Valley, which is in Marin. Every Friday morning starting around 9:30 and running into the early afternoon there is a… Continue reading

a girl and her greens.

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to the market we go… Sunday was my day for marketing – the rain had stopped, the sun was out for maybe just a minute, people were out brunching and strolling and the… Continue reading

Farmers Markets, Brussels Sprouts, and The Lion King

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Rainy days are normally reserved for sleeping in late, curling up to watch a movie, and…a trip to the farmers market? Well, I actually did get to sleep in. Last Saturday morning, I… Continue reading

I Remember My First Farmers Market…

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Where It Comes From!

Last Wednesday I walked out my front door at 306 Anza and strolled 3 blocks down to the farmers market on divisadero, right across from Kaiser Permanente. It was already noon so the stands were limited and my three best options were carrots,beets, and potatoes. Carrots had been done before I believe back in sixth grade so I put the taters and beets up on the scale.Image

While weighing my food Jose told me that I should no matter what!, add olive oil and lemon to the beets and potatoes. He even suggested peppers and dill weed with lemon on top if I’m feeling loco haha. I took his advice but I had talk to my mother as well. So this is what I get in return when I call and leave a voicemail for my mother asking for a recipe:Image
Thanks mom. She called after assuring me not to cook the potatoes longer than 30 min @ 375 degrees F or until golden. She also texted me 5 times reminding me to set a timer and use foil. Duh. Next was the fun part, I got a bowl and added some olive oil to it and dipped my chopped potatoes in it and added salt, pepper, dill weed, and a touch of lemon as well. I did the same with the beets for a treat for my tastebuds.Image

After the washing of the veggies and applying ingredients through the bowl system I placed the potatoes in for 30 min and the beets for 1hr.
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The potatoes were so amazing!!!!!! All my roommates ran upstairs after I took them out and started grabbing forks and poaching my precious meal. One of my roommates JD  used a 30 second squeeze of heinz on his 5 potatoes he manages to snake from my dish. I tried it myself, it was the business. The beets on the other hand weren’t as successful and I think it was because I should have left them in longer, they were just a lil too hard for my liking and not very “esculent.” Overall, I enjoyed the assignment and finding a new spot to grab good food for half the price and support a family run farm in Watsonville, Ca.
 

Strawberry Pizza- WHAT?!!

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This week in Green Media, we were given the chance to make something that we have never made before, using a fruit or veggie from the farmer’s market. I made the mistake of… Continue reading

Bok Choy aka Pak Choi aka Chinese White Cabbage

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This past Sunday I went to my favorite year-round Farmer’s Market in San Francisco held weekly on Grove and Divisadero.  Known as the Divisadero Farmer’s Market, it’s a small yet charming gathering of… Continue reading