As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
The often-frustrating search for drips-down-your-chin stone fruit need go no further than Andy’s Orchard in Morgan Hill. The proprietor explains why so much fruit today is disappointing and how to identify the tastiest stone fruit.
Apricots are the finest of summer’s fruits, with dense, juicy flesh and delicate, velvety skins. That’s why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.
Just as quince gets described as apple’s tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.
But apricots are good for cooking in a way that peaches aren’t, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery crust or a piece of whole-grain toast. And ask any home jam-maker what apricot they prefer, and you’re bound to hear paens of praise for a little, freckly, squishy, short-season fruit that, when ripe, practically turns to jam all by itself.
Yesterday was Bastille Day, France’s Independence Day which, like the US is celebrated with parades and red, white and blue flags. That’s where the similarity ends. At least from my vantage point. The parade was much more of a military parade with marching soldiers and imposing tanks flexing their military muscle down the Champs-Elysees rather […]