Edible Shasta Butte

  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

  • SPONSORED
  • Instagram
  • Facebook
  • twitter
  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

    • SUBSCRIBE TO THE MAGAZINE AND NEVER MISS AN ISSUE.

    • WHO WE ARE – HOW TO ADVERTISE – CONTACT US

  • SPONSORED
  • Instagram
  • Facebook
  • twitter

Spring Recipes

BROWN BETTY
This old-fashioned baked dessert uses up a lot of bread crumbs, but it’s fine to mix and match types of bread. You can even use sweet breads, like cinnamon raisin or Hawaiian, to make these crumbs. For the fruit, this is an anything-goes sort of recipe, like crisp or trifle. Whatever you choose, core, pit, and peel it and dice it into bite-sized pieces. If you’re using frozen fruit, don’t thaw it before baking.
Check out this recipe
SPAGHETTI WITH CRUMBS
The inspiration for this dish comes via Sicily, where something similar was traditionally made for San Giuseppe’s Day; the crumbs are meant to represent sawdust from the ancient carpenter’s workshop. While cooking with sawdust seems almost too appropriate when talking about food waste, the seasoned, buttertoasted bread crumbs bear only the vaguest visual resemblance to wood shavings. You can customize this dish easily to taste using different cheeses or green vegetables. Roasted leftover asparagus or broccolini are excellent choices. If you like anchovies, add one with the garlic and red pepper flakes.
Check out this recipe
Herb & Citrus-Scented Rice
This recipe riffs on the rice pilaf my mother made when I was a kid. She caramelized onions and garlic, then added water with chicken bouillon to basmati rice and let it simmer away, covered until the magic moment when the lid could be removed. This version is delicate and uses simply water to plump the rice. Fresh spring herbs, citrus zest, cardamom, and currants enliven it. I like it alongside crispy-skin seared salmon with roasted available vegetables, and I can easily envision it wrapped inside tubes of pickled grape leaves with a dessert of fresh pecan baklava drenched in orange blossom syrup. In front of me now is a bowl of this rice plus a few olives from Good Faith Farm; I am perfectly satisfied.
Check out this recipe
Spring Panzanella with Thyme Croutons
I see a huge change in the local landscapes recently blackened and charred by fire. Once scars, these burned patches now hold the brightest and greenest tufts. Nature is resilient and so is our community. Thus the whole idea of spring: rebirth, regrowing, renewing life. I first made this panzanella salad on my 22nd birthday with my best friends from college. Now this recipe has cycled back to me as my 28th birthday looms, and I’ve made amendments as a reflection of the changing I’ve done throughout the years.
Check out this recipe