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Chaos and loss on Smyth Family Farm this week

Chaos and loss on Smyth Family Farm this week

Happy Saturday everyone. It’s been a rough week at Smyth Family Farm. I cut the palm of my hand while juicing oranges last night and spent an hour and a half in the emergency room getting stitches. The worst part of the week was waking up to feathers everywhere on Thursday morning. Four of my chickens were eaten by a neighborhood bobcat when the door to the coop didn’t automatically close.

I’ve been feeling extra sad and guilty for not checking the camera on Wednesday evening before bed. My husband would usually do a quick check on his phone so see if they had all gone to bed. It’s been freezing cold here at night, so I never imagined them not wanting to be inside the coop. It wasn’t a normal evening, because both of my son’s came over for a family dinner. They are my everything.

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Me and Burtha
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Babe. My Mother’s chicken

I know in my heart that I gave those chickens the best life they could ever have while they lived. I had them delivered to me from Mc Murray Hatchery in Iowa a year and four months ago. I ordered them while my Mother in law Nilda was still with us, and they came a few days before she died. It was cathartic to have baby chicks to care for and manage while grieving. I had many of my family name them. We had Burtha, who Michelle named. Dolly was named by my niece Laura. They were the first visitors after we got them. Caramel Corn was named by my great niece Tamara who is only 6 years old. Babe was named by my Mother Diane who loved going for a ride one day in the car to visit her. My Mother has had a cancer called multiple myeloma for the past 9 years and suffers from anxiety. Babe always comforted her and brought her joy. 

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Silly Dolly. The only white chicken I had.

All of these four chickens are GONE. I can’t believe it. They have given me a purpose and a reason to get up in the morning while going through Covid times. Many months of isolation were met with laughs and cuddles when I was not able to see my friends or relatives. I’m crying while I write this, but I know it’s best to feel my emotions and express myself as I feel fit. I’m pretty much a mess right now. 

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My cuddles with Caramel Corn

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My bandaged hand from my accident last night
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My injured hand with three stitches

As for the other four chickens that are still with me, they are wandering and scavenging the entire back yard as I speak. Bee Bee was named by my son Andrew. And it’s so cute because the girl I nannied for Billie, had a nickname “Bee Bee”. Billie and her sister Sammie have been here to visit the farm and the chickens last year while wearing masks and social distance. I had to give up my job with them because of Covid.

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Sammie and Billie having story time after visiting the chickens

We also still have Mary Kate, who was named by Ken, my husband. He wanted the two Red Star breed sisters to be named twins:Mary Kate and Ashley. Soon enough, Ashley was forgotten because Tamara wanted to name her Caramel Corn. Caramel Corn was one of my favorites. She loved cuddling with me every morning and evening. She trusted me the most. And I always had two brown eggs every morning religiously from this breed.

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Arthur and Babe.Sisters of the Ancona breed

Arthur was named first by my niece Keri who saw a post on my Instagram feed. Poor Arthur was sickly and smaller then the rest of the baby chicks. I would feed her by making a split pea puree to squirt down her throat. I didn’t want to lose her. Then my sister in law Nancy came to meet the chicks and said I didn’t have to force food down her throat. It was okay that Arthur was a little smaller. Nancy has worked at the local Alexander Junior Lindsay Museum which houses injured birds and wildlife in Pleasant Hill California. I would take my kids there when they were young to learn more about turtles, owls, mountain lions, foxes, ravens, snakes and more. We even rented bunnies and guinea pigs for a week at a time from there. 

It’s hilarious that Keri named Arthur a boy’s name. She didn’t know they were girls. But that’s what makes her extra special. And Keri is a special niece since she and her sister Jamie grew up in my neighborhood. We would spend time with them more than the other family, even though most of our family from both sides live fairly close by.

My older sister Susan named Mabel, who is also one of the sweetest and coolest chickens. Mabel has another name. My sweet niece Josie who is only six named her Violet when visiting the farm one day. Josie loved collecting the feathers and eggs from my girls when she would visit. It’s crazy because we haven’t seen much of anybody during the pandemic. It’s been so different from the way we lived our life before Covid. Has it been this way for you? Josie goes to school, so we haven’t felt comfortable having her here even though my husband and I have both been vaccinated and boosted. 

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Here is the art my niece Josie made while visiting the farm in December 2020.

I think I will sign off for now. It has been quite a week. And it’s not over. All I can do is heal from my hand injury and enjoy the chickens I have left. My eyes are swollen from all the crying. I can remember when I had to give Scooby Doobie Doo my rooster away to a farm in Auburn, I cried and cried. It’s like that. Only one other time did I cry so much that my eyes were swollen. It was when my friend Sherri and her son Danny moved away back to Florida. I cried and cried. She was my neighbor and a true friend. I was sad to see her leave, but she left an abusive relationship after our Avon 3 Day walk over 20 years ago. I was happy she left this guy and lived closer to her family where she was needed.  I was inspired to go back to college and get my Bachelors Degree after the Avon walk. We walked 60 miles in three days and raised money for breast cancer. It was a challenging experience, but I am grateful for the time I had with Sherri, and Heidi who also walked.

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Scooby Doo at the new farm in Auburn. I cried all the way to Auburn, but know he is in good hands

As for the other four chickens that are still with me, they are wandering and scavenging the entire back yard as I speak. Bee Bee was named by my son Andrew. And it’s so cute because the girl I nannied for Billie, had a nickname “Bee Bee”. Billie and her sister Sammie have been here to visit the farm and the chickens last year while wearing masks and at a social distance. I had to give up my job with them because of Covid.

We also still have Mary Kate, who was named by Ken, my husband. He wanted the two Red Star breed sisters to be named twins:Mary Kate and Ashley. Soon enough, Ashley was forgotten because Tamara wanted to name her Caramel Corn. Caramel Corn was one of my favorites. She loved cuddling with me every morning and evening. She trusted me the most. And I always had two brown eggs every morning religiously from this breed.

Arthur was named first by my niece Keri who saw a post on my Instagram feed. Poor Arthur was sickly and smaller then the rest of the baby chicks. I would feed her by making a split pea puree to squirt down her throat. I didn’t want to lose her. Then my sister in law Nancy came to meet the chicks and said I didn’t have to force food down her throat. She told me that it was okay that Arthur was a little smaller. Nancy has worked at the local Alexander Junior Lindsay Museum which houses injured birds and wildlife in Pleasant Hill California. I would take my kids there when they were young to learn more about turtles, owls, mountain lions, foxes, ravens, snakes and more. We even rented bunnies and guinea pigs for a week at a time from there. 

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My sweet Nice Marie

What’s extra special about his week has been the wave of love and support from my family and friends. My son Andrew brought me flowers and chocolate yesterday. It was right after I cut my hand, so we had to run to Kaiser, but I was surprised he did this for me. So thoughtful. My other son Curtis called and left me a message. When I called him back he was super sweet and caring. I felt all the love. And in the morning, my niece Marie surprised me with my favorite donuts from Johnny’s in Lafayette. OMG, I was floored. Marie has the biggest heart and empathy. She is a gift to this family.

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Lucky girl getting flowers and chocolate to cheer me up

If you want to learn more, follow me on Instagram or this blog. I will share my trip to Petaluma with my friend Kathi on the next blog.

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Me and Josie my niece
 

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Hello 2022 and a Tiramisu Recipe

Hello 2022 and a Tiramisu Recipe

It’s a new year, so let’s get it off to a good start by writing again. Truthfully, I’ve gotten out of my groove for some time. Covid hasn’t helped things, nor has farming and raising 8 chickens for the past year.

My niece Michelle and her boyfriend Nitin

I’ve loved being in my garden. It has brought me peace and a great deal of exercise which I love. For a 50 something lady, I’m doing pretty good health wise. About 80% of my family got Covid during the holidays. That includes my husband, whom I live with. It hasn’t been easy staying away from him since he works from home and has for the past almost two years. We get along great, but not having time to myself to write has been an issue. 

My Sister Julie, Me, Sister Susan and Brother Rick on Christmas Eve

I also gave up my gym membership two years ago and that’s where I wrote each and every blog post. I would order a beer and an appetizer after a workout and get to writing. I miss that space, but am happy to spend more time in my garden and with my chickens.

My “girlfriends” Babe, Arthur, Mabel, Burtha, Mary Kate, Caramel Corn, Dolly and Bee Bee have been a huge blessing in my life. They bring me joy each and every day. I spend time talking to them, feeding them, cuddling them and driving to local grocery stores to pick up fresh greens and almost spoiled fruit and veggies. If the chickens aren’t interested in celery, or peppers, or whatever, I compost it. Nothing gets wasted here. Sometimes the tomatoes or corn are good enough to eat for us. In which case, it becomes a bit of work and a time commitment for me to separate everything, refrigerate it and feed it or compost it, etc… I love to juice celery, turmeric, beets, ginger, carrots, apples, kale and spinach for Ken and me and then give the pulp to the chickens. They basically get to have any leftovers that we can’t eat. Spoiled girls for sure.

Back to Covid. Right now the Delta and Omicron variants are here in the Bay Area. No one knew they were ill on Christmas eve. Maybe they were asymptomatic, but it was a superpreader event like no other. So far, everyone has survived. Everyone was vaccinated. Not all of us were boosted, which means their cases will be more severe.

I listen to podcasts at night when I can’t sleep and one of them is from Vincent Racaniello called MicrobeTV. He is known as the Earth’s Virology Professor and he has guests that chat with him and answer questions. It is very interesting to me. Probably not something I should be listening to in the middle of the night, but whatever. I learn a lot about Covid-19 and what’s going on.

Sometimes I listen to the Live Twitter feed of theCovid-19:Updates for the US. My favorite is listening to Governor Murphy in New Jersey who speaks every Monday or Wednesday about the numbers of deaths, whether schools are open, stories about the people who have passed away, etc… Last year, I listened to Governor Cuomo in New York, but he has since lost his job. I love learning. It’s a passion of mine.

I haven’t baked as much recently. My friend Marie and I got together last October and baked tiramisu together. I have a few recipes that I use and I promised her that I would post the recipe. I know. I’m a little late. Oh well…

 Ohh. And I’ve been quilting too. I also attended a 5th birthday party for a special little girl in my life. The BEST day ever. I’ve made marajuana pound cake, apple cake with cannabis leaves which is GREAT for sleep, and cannabis butter from plants I grew last summer. Recipe coming soon.

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Billie’s 5th Birthday at a park in Walnut Creek

I attended a Holiday concert with Blackhawk Chorus that my son Andrew and good friend Denise Clark performed in which was a blast. 

From the Back left Sue, Nintin, Laura, Curtis, Andrew, Dan, Second row: Hanson, Michelle, Shannon, Nancy, and Terri Ann. And Me in front
Blueberry Pie

I spent Christmas day with my 2 boys, my hubby, my older sister Susan and my dad Ron which was unexpected, but so much fun. We made a ham, scalloped potatoes au gratin, and a blueberry pie with a heart shaped crust and Marion Berry ice cream.

My Daddio and Me with our #Smythfamilyfarmwc hats from my cute husband Ken
Here are the four of us on Christmas Day . Starting in Back: My Husband Ken , son Andrew. Second row: Son Curtis and Me
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Back to the recipe.

Tiramisu Recipe

You can purchase 30 small Savoiardi cookies instead of making ladyfingers. Or make a Chiffon Cake and use that instead.

Lady Fingers: 

Preheat oven to 350 degrees F.

 Butter a 12X16 inch baking tray. Line with Parchment paper and brush again with butter.

In a mixing bowl, whip the egg yolks with ¼ C sugar until ribbon stage and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining ¼ C sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture.. Fold in ½ of the egg whites. Then fold in ½ of the remaining flour mixture. Lastly, fold in the remaining ½ egg white mixture. Pour the batter into the prepared baking dish, and with an offset spatula, carefully spread the batter evenly. Bake for 12-15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. This can be made up to two weeks in advance, wrapped in plastic wrap and foil and stored in the freezer. 

Mascarpone Cream:

Ingredients: 

6 Egg Yolks

6 Egg Whites

1 C Sugar

¼ C Marsala

¼ C Italian Brandy

2 Lbs mascarpone cheese

2 sheets gelatin or 2 Oz unflavored Knox gelatin

¼ C cold water

2 ½ C Heavy Cream

Espresso Syrup:

1 C hot espresso or use 1 T dry espresso powder with water

3 T brown sugar

1 T sugar

1 teas lemon juice

1 teas vanilla extract

¼ C Kahlua

½ C grated Bittersweet chocolate (preferably Guittard or Ghirardelli) 

½ C Cocoa Powder Dutch Processed

Mascarpone Cream:

Directions

In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a ban marie/double boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste,( called sabayon). Remove from the double boiler and cool mixture over an ice bath or until room temperature. Whip the mascarpone cheese to soft peaks. Fold the cooled sabayon into the mascarpone until well incorporated. Place gelatin sheets in ¼ C cold water. After 5 minutes, pour mixture into a small pot and melt on medium heat. Cool. Fold melted gelatin into mascarpone sabayon mixture. Beat the egg whites to stiff peaks. Fold egg whites into mascarpone mixture ¼ at a time. Place heavy Cream in a cold bowl and mix until whipped or “chantilly” stage.Fold into sabayon mixture.Mixture should be smooth and light. Use as layers in the tiramisu or as needed. Can be made up to four hours ahead.

Espresso Syrup:

Brew fresh espresso. (or go to Peet’s Coffee or Starbucks and buy 1 Cup). To one cup of espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.

Assembly of Tiramisu:

Divide the sheet of ladyfingers into 2 (8X10Inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8X10-inch) deep dish topped with 1 sheet of ladyfingers. (Or for fun use wine goblets) Pour one portion of espresso syrup on to the layer of ladyfingers until soaked using a brush. Repeat process. Sprinkle grated chocolate and cocoa powder on top of mascarpone. Lastly, top with remaining mascarpone cream, and cover with grated chocolate. Cover pan and refrigerate at least 2 hours before serving.

Note: If not serving right away, keep in freezer wrapped tight with plastic wrap and foil. (I’ve kept mine in freezer up to 3 months!) When ready to serve, transfer to fridge to defrost or take out of freezer and leave on the counter to defrost.Then top with whipped cream and chopped chocolate and a sprinkling of cocoa powder when serving.

Recipe was developed by combining Sullivan’s Sweets and Savories cookbook, Diablo Valley College’s Pastry Baking class tiramisu recipe, Food Network’s Barefoot Contessa and celebrity Italian chef Mario Batali’s recipe. You can double or triple the recipe to make a large amount to share with friends and family. 

I had to stop and take a break to bring treats to my chickens “girlfriends.” Ken stopped by Lunardy’s on his way home from soccer and picked up a box of sprouts, broccoli, butternut squash and seeds, spinach, carrot tops, celery and lettuce. They were thrilled. Brought out the garbages, transferred the laundry to the dryer, texted a few friends, replied to Instagram posts and here I am.

And it goes without saying that we miss my Mother in Law Nilda Smyth who died last October a week before she turned 90. We love you Grandma Nilda.

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Me and my husband Ken Christmas 2021

Happy New Year everyone and hope to be writing again soon.

Teri

 

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Year in Review and Caramel Chocolate Shortbread Recipe

Year in Review and Caramel Chocolate Shortbread Recipe

Here’s the latest on what’s going on in my life lately, and I will share a delicious Millionaire Shortbread Bar recipe. My husband is still working from home. It has been a year and a month since the pandemic hit and the world changed. I will attempt to describe how things have been during this challenging time and how life has changed, maybe for the better.

Here are my girlfriends waiting for me to come say hi.

First of all, I have chickens. They are five months old now and quite a handful. I’ve enjoyed spending mornings and evenings with them just hanging out with them in their chicken run. They like to be cuddled and love it when I’m around bringing them treats. They have been my saving grace while stuck at home.

Last week’s hike up Bollinger Canyon “Devils Hole” Part of Las Trampas Regional Wilderness in California

As far as the community goes, I hike occasionally with friends, and love every minute of it. In fact, I should be out there on Las Trampas with them now, but decided to hang back and write a blog instead. We don’t entertain as much, but when we do, we really love having people over. I love to cook and bake, so sharing meals has been a passion and a gift I love to give to others. 

Some people are more careful than others as far as Covid 19 goes. One friend wouldn’t hike until she was fully vaccinated, yet others are more comfortable getting together in groups. When my hiking friends celebrate birthdays, we meet at a park, bring our own food and visit. It is lovely to interact and see people more. 

Yesterday, I met two hiking friends in Benicia for lunch. Suzette initiated it and also invited Marianne to join us. We ate inside in a large dining room and I felt fairly comfortable. Tomorrow, it will be two weeks since my second Pfizer vaccination. My husband gets his second Moderna vaccination today. Lunch at Ciao Bella was lovely and I’m grateful for days spent outside my house. 

Mostly, I’ve been working in my garden the last year. I experimented with growing corn, composting, vermiculture, and growing seeds and cover crops.  I chose not to hike today because I have about 20 more tomato and vegetable plants that I need to get into the raised beds. It stresses me out to have them waiting for me. I know. It sounds crazy, but these plants are like my babies. My hikes can wait.

After lunch yesterday, I drove to REI to buy new hiking shoes. I have so many holes in my current ones, that I have no choice but to get new ones. The whole experience was anxiety provoking. First, you are met at the door and asked to use hand sanitizer. Then there are arrows on the floor showing where you are allowed to walk. The nice greeter told me the shoes were located up the stairs, so I headed in that direction. Instead of picking up a shoe and choosing which one I wanted to try on, the whole area was roped off. An employee was guarding the shoes and asked me qualifying questions to see what kind of shoe I was looking for. 

Seriously, this guy was trying to visit with me and ask me personal questions while I was trying on shoes. So awkward. I just wanted to get the damn shoes and get out of there. It was strange to have this guy watching me try on every shoe. I kind of wanted a little privacy, you know? Maybe that’s weird. But anyway, I have bad feet and having the correct shoe is important, so it’s a serious matter for me. And I really didn’t want to tell the guy my kids ages. It always freaks people out when I tell them that I have a 36 year old son and a 28 year old son. Then I feel old because they are grown men now. Ugh. In any case, of course they never have my size, blah blah blah. Eventually, the two of them, yes now there was another salesman, brought me a pair that fit. Of course, they tried to get me to sign up for the club, so I could get a 10% discount and be able to return my shoes if there is a problem. No thank you. I hate sharing my email, so they can send me spam.

Of course, I had to check to see if Krispy Kreme Donuts drive through had any warm out of the fryer yummies. Nope. So I passed on that. 

So maybe it wasn’t that unusual of a shoe buying experience, but it feels weird getting out and leaving the house. Other than shopping for food, and getting my hair done, I rarely go anywhere. My husband Ken and I like to hike or go on bike rides into Danville. Sometimes we get food to go, but I usually cook. Last night, I heated up leftover beef pot roast, roasted carrots and potatoes for dinner. We watched a little TV and called it a night.

This morning, I will get the rest of the tomato plants into the ground before it gets too hot. It’s only mid April, but Northern California weather can change quickly and become hot and dry. In case you wondered where I buy my plants from, I go to the Contra Costa Master Gardeners website and buy from The Great Tomato Sale. Each plant is $4.00 each and they have a wide variety of peppers, herbs, squash and tomatoes. I always get extra, since they don’t all survive. I bought 17 tomato plants, lemon cucumber, spaghetti squash, butternut squash, basil, 3 types of kale, two types of lettuce, 6 pepper plants. We have critters that eat everything around here. My husband routinely traps moles, gophers, rats and mice. The owls and frogs sing to us at night. It truly is a magical place. Here’s a post about a farm in Tuscany

Here is one of my favorite treats that you can make ahead. They are rich and decadent and you only need a small piece to satisfy your sweet tooth. This recipe makes a lot, so you can share with neighbors and friends.

Millionaire Caramel Shortbread Bars

Shortbread Ingredients:

1C. Cold Unsalted Butter cut into chunks

¼ C (32g) Cornstarch

1 ¾ C (219g) All Purpose Unbleached Flour (could substitute rice flour to make gluten free)

1/3C (73g) Granulated Sugar 

⅓ C Light Brown Sugar

1 Lg egg yolk

¾ t vanilla extract

½ t Maldon Salt

Caramel Ingredients:

2 14oz cans sweetened condensed milk (NOT evaporated)

14T (198g) Unsalted butter cut into chunks

1 C (200g) Light Brown Sugar (Packed)

⅓ C (80ml) Light Corn Syrup

1 t vanilla extract

¼ t Maldon Salt

Chocolate Ganache Ingredients:

2 C (340g) SemiSweet Chocolate Chips

½ C Heavy Cream

1 t Vanilla extract

½ t Sea Salt (to sprinkle over bars)

Shortbread Crust Directions:

Preheat Oven to 350 degreesF (180degreesC).

Line a 17X11.5 Pampered Chef Bar Pan or Sheet pan with parchment paper. Can use a square baking pan. Bars will be thicker.

In a Cuisinart or large bowl Mix sugar, flour,cornstarch, butter, egg yolk, vanilla and salt until combined.

Press into the pan until even. 

Bake for approximately 20-30 minutes or until light brown.

Set aside to cool.

Caramel Directions:

In a medium size heavy pot, place 2 cans sweetened condensed milk, butter, brown sugar, corn syrup and whisk continuously on medium heat for about 10-15 minutes until caramel reaches 230 degrees with a candy thermometer. This process takes time. Don’t walk away or stop stirring. Add vanilla and salt and pour onto the shortbread crust. Spread evenly. Place in the fridge or let cool a bit before topping with ganache.

Chocolate Ganache

Heat heavy cream in a heavy small to medium size pot until almost boiling. Add chocolate and vanilla and stir until melted.

Pour onto caramel shortbread and spread evenly. Sprinkle with sea salt and cool in the fridge.

Cut the bars into squares and serve. This recipe can be made ahead and the bars will freeze for up to 3 months, but they won’t last that long. 

Enjoy!

Thanks for reading and I appreciate your feedback. How has this last year been for you? Have you had a similar shopping experience that you want to share? 

Teri

 

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A Foodie’s best place to Shop and Beef Bourguignone


It’s Fall here in Northern California. The weather is changing from warm sunny days to windy and sometimes cool and rainy days. Yesterday it was on the cooler side, but still nice enough to go on a day trip. I drove to Oakland which is about 25 minutes from my home in Walnut Creek California. I took a tour of Rockridge Market Hall on College Avenue. This venue is fun for any food lover, especially me. I walked from the Coffee bar with my 2 shot espresso and steamed milk over to the bakery to scan the goods. I’m usually a Peet’s kind of girl, but this will have to do.



This place was bustling with activity from the vendors scooping fresh hot baked chicken from the ovens, to the customers selecting which salad or side dish they wanted to buy. This place is like Heaven on earth to me. They have everything from the best cheese varieties in the world to special organic olive oils like Bondolio https://www.bondolio.com/ made in Winters California. (Bondolio gives tours and tastings on Sunday’s in December and if you have 10 people, I learned they will fire up the pizza oven on site.)


I was impressed by the knowledgeable staff like Wendy who took me for a tour of the marketplace. She introduced me to jars of honey from all over the world. There was one called “Miele” that was made in Tuscany and it was most beautiful and feminine painting of dainty flowers on the jar. I can only imagine how sweet and lovely it tastes. “Alemany of Spain” had an orange blossom honey made with orange peel that would be delicious in a cup of herbal tea, and a thyme honey that is wonderful in marinades. They had other varietals from New Zealand and even a special one grown in the USA in Savannah Georgia called “Verdant Kitchen” that was infused with ginger and bottled like a maple syrup with fancy packaging.


The Pasta Shop displayed the most beautiful cheeses like the pasteurized Taleggio from Italy, a speckled blue Stilton from England and not to be forgotten the Bay Blue variety from Pt. Reyes Farmstead in California which I have visited and so many more.  I drooled over the perfectly half wrapped perfect sized baguette with aged cheddar melted inside. It tasted even better after the bakery slid it in the oven for a few minutes for me. I got excited when I saw the roasted hazelnuts and marcona almonds that were screaming to be purchased and served with a slab of Tomme de Gascogne from France. This cheese was semi soft and would spread easily on a crispy sesame seed cracker.

The Market Hall also sells canned Octopus in olive oil, stuffed calamari, canned sardines and mackerel fillets packed in wine and mild spices. They recommend serving these delicacies in a sandwich, in pasta, in mashed potatoes, or over tomato and saffron rice.  I also spotted smoked salmon in a jar or can from Alaska. There were Italian anchovies packed in salt and spicy peppers or paste which would work well to flavor stews and sauces and give them an umami flavor.

The store was adorned in cookbooks galore. I fingered through Nick Haddow’s “Milk Made” a book about cheese. It has 71 recipes and is written about how to choose your cheese, serve it and eat it for the best dinner parties. Great gift set ideas for whoever hosts your Thanksgiving feast this year including “Jamnation” damn good jam, the very popular Leonardi’s Balsamico, or why not bring a beautifully purple checkered wrapped Fig and Chocolate Panettone. I wanted one of everything, no kidding.


I did break down and buy a bar of Oakland’s own Barlovento’s Dark Chocolate studded with dried cherries and ate half of it before the end of the day. In my mind this is the best end of meal kind of treat. It melted in my mouth and provided the best tart little bite after chewing the biggest dried cherry I’ve ever seen in my life. I call myself a pastry chef, but I am truly a candy maker loving what chocolate does with caramel, orange flavors and liqueurs.

Which brings me to finish off the visit by taking in the meat market and fish market and watching the chef grill whole trout and then top with an olive and pepper gremolata. It looked like the perfect dinner to serve to my husband who would be looking for something like this at the end of his long hard day. I purchased a package of oxtails that would become a hearty meal for my family this week. Of course they were selling huge turkeys that are ready to be brined and baked, but I am still waiting for my second fridge to be fixed so that will have to wait. A dehydrated bone for my doggie Baxter was my last expense, making sure he would be happy to see me come home from my adventure.

Market Hall had so many other areas of interest like the wine section, the fresh flower stand, and the dried pasta section. In the pasta area, I browsed some I had never heard of like Rustichella d’Abruzzo’s Torchio, Orecchiette, Rigatoncini, and refrigerated pastas.  Chestnut flour was new and interesting. I had to ask what a chef might use that for. Wendy wasn’t sure exactly, but guessed one could make a pasta or special bread with it. And if you are wondering if they sell fresh home-made soup, well then you won’t be disappointed. I discovered clam chowder, vegetable beef, chicken noodle, and many more made daily. How does one decide? This place was phenomenal. I thought I was in the best culinary dream of my life.

I haven’t even spoken of the bakery counter which holds fresh pizzas, focaccia’s, the most desired loafs of bread like Multigrain Batard, Levain, Whole Grain Sourdough, Sicilian Green Olive and Cranberry Walnut, just to name a few. I wanted one of everything. My family LOVES hot bread. Doesn’t everyone?


Let me just say that I will be back to Market Hall in Oakland, California. Not only to deliver Wendy a jar of my very own home made apricot jam that I make every June. I go to Wolfe Ranch’s in Brentwood http://www.peterwolfe.com/ and buy their very ripe and juicy apricots found only an hour from Walnut Creek. Here’s a link to my older blog with the recipe http://letsmakemudpies.blogspot.com/2014/07/blenheim-apricot-preserves-make-summer.html.

This marketplace is a fun excursion to take your mom or best friend to. I only wish I lived closer so that I could walk there and find the best breakfast pastry, specialty coffee, lunch and dinner all in one trip. You must go. Here’s the link if you want to check it out: http://www.rockridgemarkethall.com/

Here is a recipe for a nice hearty meal on a cold autumn day.


Teri’s Beouf a la Bourguignonne 

3 1lbs. Chuck Beef cut into 2×1 ½ in pieces removing fat

1 ½ C Red Wine (I prefer Cabernet Sauvignon)

2 C Chicken broth ( boil bones for 1 hr w garlic, onion, carrot, celery, lemon after baking chicken and then remove meat from bones. Save chicken meat for another meal)

1 C. tomato puree

1 shallot minced

3 cloves garlic sliced

4 T bacon fat (I save the fat after baking bacon on trays and keep in fridge in a sealed jar)

4 T Unsalted Butter

4 T flour combined w 1 t Kosher salt and ½ t ground pepper

4 sprigs of parsley from garden chopped fine

3 sprigs of fresh thyme from garden. Remove leaves and discard stem

1 C. Beef bouillon or beef stock

1 C pearl onions (Buy in frozen vegie section in store)

1 ½ C quartered fresh button mushrooms

1/4 cup cherry preserves

2 T Brandy

1 T Worcestershire

1 T Mushroom Soy Sauce

1 C fresh or frozen peas

6 med white or red potatoes left whole

 

Directions:

Marinate beef in red wine for a few hours or overnight if possible. Remove beef onto a dry towel or paper towel and dry. Put flour salt and pepper mixture into a large bowl and add the pieces of beef. Coat on all sides and fry in small batches in a Le Creuset or heavy pan in butter and bacon fat. As they are brown, turn occasionally to brown on all sides. Remove and place onto a sheet pan lined w foil. When all are brown, place sheet pan in a preheated 400 degree oven for 15-20 minutes.

Meanwhile sauté mushrooms in butter and bacon fat. Add frozen pearl onions and add wine that meat was marinating in and cook down adding a bit of salt and pepper to taste. Cut up carrots in chunks, put on a sheet pan w olive oil salt and pepper and roast for 15 min.

After baking for 15 min, add beef into mushroom and onion mixture. Add shallots, garlic, tomato puree, chicken broth, beef broth, bay leaves, thyme, parsley, Worcestershire, mushroom soy sauce, cherry preserves, any leftover red wine and roasted carrots. Cook on med high heat on stove until boiling, then transfer to oven making sure to cover lid w foil. Bake at 350 degrees for 1 ½ hrs. Then add fresh peas and bake uncovered another 30 min.

Peel 6 white potatoes and boil on med high heat covered in H20 for 30 min until soft.

When serving, place 2 potatoes in a bowl. Add beef stew to cover potatoes.

Serves 6-8

Enjoy!

Teri

 

Revised recipe originally found in James Beard’s American Cookery. Also used ideas found on Julia Child’s recipe.

Recipes may not be republished without prior consent.

Okay. So I have been back to Market Hall several times in the past few years since I have written this blog. I’m still blown away by what foods they offer to the community. Today my good and long time friend Kathi and I had a day trip to Oakland. We had originally planned on driving to Healdsburg, but time constraints and long car rides aren’t our friend, so to Oakland/Berkeley we went. Kathi was ready to be picked up when I got to her house. She is a huge foodie like me and her specialty is BBQ and smoked meats. I have yet to taste her creations, since we barely see each other. We have made time to chat on the phone every week for the past 33 plus years. She and her husband Paul have been long time friends all of these years and for this I am grateful.

Off we went to #MarketHallFoods. Kathi was in heaven noticing all of the different vinegars and chili concoctions. She loved the cheese section as well. I asked it I could talk to Christine, who i had met previously last Saturday. Lucky for us, they sent out her sister Juliana who has worked at Market Hall for the past 25 plus years. Why can’t I remember exact numbers? In any case, Juliana shared she has survived breast cancer during Covid and was able to take off six months to recover and take care of herself. What a blessing. Covid has been brutal to the local businesses who have relied on people’s patronage. Many places in San Francisco have closed down since employees are working from home. It’s been a crazy world.

Good thing Market Hall Foods is in a residential neighborhood. They sell produce, meats and chicken from Marin Sun Farms, fresh flowers from Wildflower and Fern, Coffee from HighWire Coffee, Roasters, and Fish from Hapuku Fish Shop

I met one of the fish mongers on Saturday who taught me how to bake fresh Sea Bass with herbs, onion, and lemon. I even saw a chef grabbing many fennel to make fish stock with. Guess who bought fennel and dill? Me. They also sell fresh fish and chips daily until they run out. Can’t wait to try it.

I love the produce section of the Market Hall Produce. I always buy plenty of beets, kale and greens for my family and my chickens. Even though Lunardi’s donates boxes of their imperfect greens, I like to have them on hand just in case I run out.

I came home with Dale DeGroff’s Pimento Aromatic Bitters, Amargo Chuncho Bitters for a Pisco Sour which I have never tasted. Christine promised me there was a recipe on the bottle and I should have it in my cocktail cupboard at all times. This bitters is made from 30 various peels, herbs, roots, barks and flowers from the Peruvian forest including Sarrapia and Quina leaves that are macerated then rested for six months in oak barrels. I also left with Scalzo Conserve Dinamite, a spicy Calabrian Tapenade which will come in handy in marinades and BBQ sauces. 

I also bought Day Break Seaweed Company Soba Ichi’s Shichimi Togarashi, the Japanese Seven Flavour Spice Mix, heavy on the chili. The suggested method to put this spice mix in is in tempura batter, salad dressings, a marinade for seafood and vegetables, or for noodles or soups. It includes black and white sesame seeds, Nori, ground ginger, Sichuan peppercorns, orange peel and chili flakes. 

Besides Burlap and Barrel’s Flowering Hyssop Thyme which I can’t wait to add to my next beef stew, I purchased a couple of fancy vinegar and spices. I was eye balling the fresh pasta dishes, but we didn’t have a way to keep them cold on the drive home.

Today’s visit was mostly an educational shopping experience. Kathi and I were so hungry from all of the pasta, charcuterie from the deli counter and exquisite cheese counter, gorgeous fresh fish offerings, even chicken legs for your chicken stock! Oh my! The produce shop focuses on local farms within 90 minutes, seasonal and sustainable selections to choose from. We spied freshly picked three kinds of corn on ice, cherries, asparagus and more. I’m growing 4 kinds of corn at #SmythFamilyFarmWC.

Kathi and I ended up at Crepevine Restaurant where we shared an albacore tuna salad, french fries and a salad. We gobbled it up and took off to check out the local shops in the Rockridge BART neighborhood. We walked into Atomic Garden where I found a few scrap booking supplies like colorful washi tape and a really thin hemp string to wrap presents with. So fun. We noticed a cool restaurant named SOI 4 Bangkok Eatery which looked very exciting. They serve Bankok street food with a twist. I might have to go back with one of my son’s and or husband to check it out. And Father’s day is THIS weekend, so it may happen sooner than later.

Next we drove to Berkeley Bowl because Kathi has never experienced this store before. it was only fitting that we make a day of checking out foodie places. We ended up at the Oregon Street Store since it was closer to where we were. Kathi purchased specialty orange vinegar, strawberries and peaches. I came home with a yuzu vinegar, various colors of beets with greens and carrots with carrot tops for my chickens and maybe more. 

We stopped at Mike https://www.mikehessbrewing.com/walnut-creek/Hess Brewery on the way home. This place has a fun vibe. I love their Vietnamese Coffee Brew a double Milk Stout at 12%. So yummy. Kathi had their Spacy Lacy Pineapple sour and cider combo at 4.3%. I had to take half of my drink home in my water jug since it was so strong. Of course it was kept in the trunk. Is that legal? You can’t throw this stuff away. It’s like candy.

A great day overall was had by all. So grateful for long time friends who have days off to run around the Bay Area. Who knows? Maybe next time we will end up in Healdsburg like planned. Here is one of the blogs I wrote about Healdsburg a few years ago.

Thank you for stopping by my blog. I am appreciative to all of my followers and can’t wait to share more with you next time

 

Kathi, Juliana and Me in the produce shop at Market Hall Foods

https://letsmakemudpies.wordpress.com
Fancy Foods from market Hall Foods in Oakland
 

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