Cheese for Dinner

It’s the season for Vacherin du Haut-Doubs, a gooey, buttery round of cheese from the Jura region of France. It’s made in the winter months when the cows come down from the high mountain pastures and don’t produce as much milk. During the spring and summer the milk is used to make Comte cheese but…

Figs galore

It’s fig time here in northern California and by all accounts, this is a banner year for them. The tree in my backyard is producing lots and I have them spread around the kitchen waiting to be grilled, put in salads, blended into smoothies, stuffed with cheese and popped in my mouth. The variety of…

A Mouthful of Sunshine

In walking through the San Rafael Farmers Market one recent Sunday, I was captivated by the overwhelming variety of honey carried at the Marshall Farm stall.   After tasting several types, I settled on a jar of flowery orange blossom, which tasted like eating a warm, sweet ray of sunshine. Returning home with my bounty,…

Cheese Please!

Cowgirl Creamery is a pioneer in the artisan cheese making movement. For more information and recipes for their fabulous cheeses, read my latest article on Zester Daily: http://zesterdaily.com/?p=41668 Pics to whet your appetite taken at the Marin County farmers market: