Zozima

Master Gaster

Pear Surprisingly rootless, the carrot has roamed the world and been known to change hues and tones many times during the past 2,000 years. Black carrots, purple carrots, yellow, red, and even white carrots were enjoyed by the Greeks and Romans. Orange carrots didn't come into being until the 1500's when a patriotic Dutch farmer bred carrots to grow in the ceremonial colors of the House of Orange, the Dutch royal family.Read here about
-Avocadoes

"Onery, twoery, trinity, four
Rats in the kitchen of the age d'or.
Fivery sixery sevenfold, eight
Bats in the belfry of the head of state."
-Tom Obedlam

The Promise of Paw Paws

The Pawpaw season begins in the Spring with a magnificent show of maroon red magnolia like blossoms.�Throughout the summer the fruits develop in bunches. Once the harvest begins in early Fall, Lagier Ranches, an organic farm in Escalon CA, goes into full Pawpaw swing. They are the sole marketer of this tasty fruit in the San Francisco bay area region and sell them fresh out of hand at the Bay Area Farmers Markets as well as process them in their organic kitchen for pies and custards. They also sell frozen Pawpaw puree in the off season.

Both oranges and lemons were first cultivated in Sicily during the Arab-influenced period of the 9th and 10th centuries. The modern English word orange, like the Italian arancia, derives from the Arabic word naranj. November through March is Meyer lemon season in California. These sweetly floral lemons with soft, thin skins have an intensity of flavor that can make all the difference to a recipe. Check your local farmers market or, if you are very fortunate, your backyard. This is also the season of mandarines

Ensalada de Nopalitos

•3 cups diced nopales cactus scrubbed and diced.
• 1/2 cup finely chopped green onion
• 1/2 cup diced radishes
• 1/4 cup finely chopped cilantro leaves
• 2 tablespoons extra virgin olive oil
• 2 cups finely chopped cilantro
• juice of 1 fresh lime
• 1/4 teaspoon crumbled, dried oregano leaves
• salt and pepper to taste
• 1-2 serrano chiles, finely chopped

First, some practical cactus tips. Nopal means cactus in Spanish. Nopales specifies the stem, and Nopalitos refers to the pads once they are cut up and prepared for eating.To serve, simply let the cactus marinate with the other ingredients for a couple of hours in the refrigerator and then spread the salad over a large serving dish and top with a handful of chopped cilantro and a drizzle of olive oil, two cups of chopped heirloom tomatoes, and two cups of crumbled queso fresco or a�ejo cheese. Serve with warm tortillas.

Sagely Truffled Pumpkin Soup

• 1 cup dried mushrooms
• 3 cups fresh chopped mushrooms
• 2 cups hot chicken/vegetable stock
• 1/2 cup dry white wine
• 1 cup of chopped shallots
• 1 tbs Ghee
• A small handful of fresh sage, chopped fine
• coriander powder, dried sage, salt, black pepper,
• 2 cups rich Soy milk or whole organic cow's milk
• A large can of cooked pumpkin or four cups of
oven-roasted pumpkin pureed in a blender
• 2 tbs white truffle oil

Soak the dried mushrooms in 1 cup chicken stock. Chop Morels or other mushrooms. Sauté the shallots in Ghee until golden, add the sage, mushrooms, salt, pepper, and 1/2 cup of wine. Reduce, remove from heat, and mix in a blender with 4 cups cooked pumpkin puree and two cups of rich soy milk or whole organic milk. Add the blended puree back to the saucepan and spice to taste with coriander powder, and salt. Simmer over a very low heat stirring frequently. Add more (soy) milk if necessary.

When you are ready to eat, drizzle in some white truffle oil, and garnish with a sprig of fresh Sage.