In its 40th year, vegetarian restaurant pioneer Greens looks ahead
CUESA's Guide to Spring Greens
Horta Culture.
In The Land Of Wild Ramps, It's Festival Time
Check, Please! Bay Area reviews: Bella Trattoria, Outerlands, Greens
Feasting in the Fields at Green Gulch Farm
The Glean Team
Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops
Growing Greens
Sponsored
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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_132351":{"type":"posts","id":"bayareabites_132351","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132351","score":null,"sort":[1549481209000]},"guestAuthors":[],"slug":"in-its-40th-year-vegetarian-restaurant-pioneer-greens-looks-ahead","title":"In its 40th year, vegetarian restaurant pioneer Greens looks ahead","publishDate":1549481209,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/greens-restaurant-celebrates-40-years-2627114758.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"At 40, Greens is still evolving thanks to its new chef Denise St. Onge.","status":"publish","parent":0,"modified":1550617551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1699},"headData":{"title":"In its 40th year, vegetarian restaurant pioneer Greens looks ahead | KQED","description":"At 40, Greens is still evolving thanks to its new chef Denise St. Onge.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132351 https://ww2.kqed.org/bayareabites/?p=132351","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/02/06/in-its-40th-year-vegetarian-restaurant-pioneer-greens-looks-ahead/","disqusTitle":"In its 40th year, vegetarian restaurant pioneer Greens looks ahead","path":"/bayareabites/132351/in-its-40th-year-vegetarian-restaurant-pioneer-greens-looks-ahead","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by \u003ca href=\"https://www.7x7.com/community/nickczap\">Nick Czap\u003c/a>\u003c/i>\u003c/p>\n\u003cp>Of the six paramitas—or perfections—of practice in Zen Buddhism, the first is generosity. Within the context of Buddhism, there's a curious twist to generosity, because when you consider an act of generosity in light of the interconnectedness of all things, it follows that there is no difference between the giver, the gift, and the receiver.\u003c/p>\n\u003cp>And while I'm not a Buddhist myself, a recent evening at Greens, on which I felt a particular oneness with the food, leads me to think there may be some truth to the idea.\u003c/p>\n\u003cp>There was another element at work as well, a longstanding affection for a San Francisco landmark that early on had shaped my perception of just how powerful the experience of eating at a restaurant could be, while demonstrating that vegetarian cuisine was as worthy of respect and reverence as any other.\u003c/p>\n\u003cp>As a newly minted San Franciscan, my first visit to \u003ca href=\"https://greensrestaurant.com/\">Greens\u003c/a> in the early 1990s was a revelation. A strict vegetarian at the time, my outlook on restaurants of the genre—shaped by leftist food co-op cafes, various Hare Krishna establishments, and the no-longer-extant British chain, Cranks—was correspondingly bleak. Imagine, then, the thrill of that long-ago summer evening in a vast, airy dining room, elegantly furnished and brilliantly illuminated by a Golden Gate sunset, and of food so beautiful, flavorful, and nourishing that it left an herbivore flushed with gratitude, and his omnivorous relatives feeling that they hadn't missed a thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the course of some recent outings to Fort Mason—for art fairs, open studios, and the odd beer-quenched afternoon at \u003ca href=\"https://www.7x7.com/first-taste-radhaus-beer-hall-fort-mason-2597192826.html\">Radhaus\u003c/a>—it occurred to me that Greens and I were due for a reunion. Coincidentally, Greens, which turns 40 this July, was at a pivotal juncture, having just emerged from a protracted closure, with a new chef in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_132352\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132352\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x.jpg\" alt=\"Looking outside from inside Greens\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">\"When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed,\" said longtime chef Annie Somerville of Greens' interior. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering how radical it seemed in the early '90s, one wonders what SF made of Greens when it opened on the site of a former military base in 1979. The restaurant was founded by the San Francisco Zen Center, an organization that encompasses three Soto Zen Buddhist practice communities—at Green Gulch Farm in Marin, City Center in San Francisco, and Tassajara in the Ventana Wilderness. The vegetarian food at Tassajara—which invites members of the public for retreats in spring and summer—was very popular with visitors from the Bay Area, and the community surmised that the same food could attract a following in the city. A restaurant could serve as a place for Zen trainees to work and practice together, and if it succeeded, could help support the Zen Center financially.\u003c/p>\n\u003cp>Green's executive chef, Annie Somerville, came to the restaurant in 1981 after working in the kitchen at the Zen Center in SF, and as the head cook at Tassajara. \"When I came to Greens,\" she said with a note of amusement, \"it was supposed to be just a short stint.\" She worked alongside the restaurant's first chef, Deborah Madison, who established a culinary tone that continues to this day. \"I give credit to Deborah Madison for that—taking produce and turning it into something very beautiful on the plate.\"\u003c/p>\n\u003cp>Somerville emphasized that the success of the restaurant also owed much to its location. \"A lot of the experience of Greens is not just the food. When you walk in the door and have that beautiful experience of space, looking out at the bridge and the headlands and the bay, you really do feel transformed. At that point, 50 percent of our job is done.\"\u003c/p>\n\u003cp>Early last year, Somerville began gradually reducing her involvement in the restaurant's day-to-day operations. \"I've worked at Greens for 37 years,\" she said. \"It's very much a part of my life. But I can just say that at some point you know it's time for change. It was time for me to step back, and it was time for the restaurant for me to step back.\" To that end, in the middle of last year, Greens hired Denise St. Onge, an experienced young chef, as its chef de cuisine. When I met with St. Onge recently, she talked about her personal connection to Greens.\u003c/p>\n\u003cfigure id=\"attachment_132353\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132353\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1.jpg\" alt=\"Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greens' new chef de cuisine, Denise St. Onge, at Green Gulch Farm in Marin. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>St. Onge, who is half-Thai, was raised Buddhist and grew up both in Thailand and in the Oakland hills. \"My mother was a chef in Oakland, at the Vulcan Cafe,\" she said, \"and my sister and I traveled a lot as kids, and became foodies naturally through that experience. My mom passed away from cancer in 1998, and during that journey with her, we started a vegetarian macrobiotic diet, did a lot of meditation, and came to Greens a lot. It was probably 1995. I always thought it was a really beautiful restaurant and institution, and a very peaceful place.\"\u003c/p>\n\u003cp>After studying international relations at SF State, St. Onge decided she wanted to cook. \"I started off as a stage at Michael Mina,\" which at the time was one of only two two-Michelin-star restaurants in the city, \"and worked for free until they hired me.\" In the years that followed, she worked at a number of the city's most highly regarded restaurants, including Gary Danko, SPQR, Prospect, and Atelier Crenn. Greens, as it happened, would prove to be something of a baptism by fire.\u003c/p>\n\u003cp>On June 20, shortly after St. Onge was hired, a blaze broke out in the kitchen's ventilation system. Greens announced that it would be \"closed for a few weeks\" to repair the damage. Fire inspectors, however, discovered a number of issues, which led to a decision to replace the entire kitchen, and a closure that would ultimately last four months. The reopening in mid-October, in the midst of a socially conscious investing conference at Fort Mason, was anything but soft. Greens' general manager, Min Kim, described the scenario: \"Denise had to execute a full dining room and 26 other private events in three and a half days. After that, we were ready for anything.\"\u003c/p>\n\u003cp>On an evening in mid-December, Greens seemed to be fully back in its groove. The only discernible difference was that the dining room looked especially snappy, its new chairs and carpets, and a fresh coat of paint a fringe benefit of the four-month closure. The sun had not quite set, and from our table by the window, my wife and I could just make out the fog-cloaked towers of the bridge and the masts of the sailboats lilting gently in the nearby marina. The mood was serene, the lighting soft, a refreshing respite from the glare of the halogens favored by so many restaurants in an age of social media.\u003c/p>\n\u003cp>As we took turns nipping into a bowl of almonds that had been tossed in olive oil and sea salt and slow-roasted to a brilliant crunch, I sipped a brisk, bright negroni—a blend of Botanist Islay dry gin, Carpano Antica sweet vermouth, and the bitter apéritif liqueur, Gran Classico.\u003c/p>\n\u003cfigure id=\"attachment_132354\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132354\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2.jpg\" alt=\"A carrot-ginger soup garnished with a plump falafel.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">On a recent evening, dinner began with a carrot-ginger soup garnished with a plump falafel. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a first course, I chose carrot-ginger soup. Delightfully colorful, a rich orange-ocher, it was garnished with a single, plump falafel and some juicy micro greens—radish or arugula, possibly. Warm, sweet, and savory with a subtle gingery kick, it was comforting, fortifying, and invigorating all at once.\u003c/p>\n\u003cp>We then shared a wonderfully sweet and juicy Warren pear, poached in white wine and mulling spices, charcoal-grilled, and garnished with spicy greens in a tangy vinaigrette and a scattering of toasted hazelnuts. Equally scrumptious was a dish of griddle cakes—gently seared, delicately savory rounds made from a batter of cheddar cauliflower florets, egg yolk, feta cheese, chili flakes, scallions, and the Mexican corn flour masa harina.\u003c/p>\n\u003cp>For the main, we divvied up a pizza, a handsome pie with a crisp-crumbly crust—made from a mix of cornmeal and ultra-finely-ground 00 flour—topped with roasted squash, caramelized onion, Asiago and goat cheese, and an assertively flavorful pesto made from pine nuts, scallions, Parmigiano-Reggiano, garlic, and olive oil.\u003c/p>\n\u003cp>Of the five enticing desserts, we chose two: a warm and fragrant apple galette à la house-made butter pecan ice cream; and a spot-on butterscotch pot de crème topped with a delectably crisp and buttery-sweet cacao nib tuile.\u003c/p>\n\u003cp>If the food felt familiar, and reassuringly so, it's because St. Onge is as keenly interested in where Greens came from as where it's going. \"I've been studying the Greens cookbooks,\" she said, \"and looking through all of our files of past menus,\" studying the influences that Madison first brought to the kitchen, and the way the food had evolved during Somerville's tenure. \"I personally have a lot of ideas about where we can grow on the menu, incorporating more vegan options, and also incorporating Zen Buddhist heritage.\"\u003c/p>\n\u003cfigure id=\"attachment_132355\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132355\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3.jpg\" alt=\"Cauliflower griddlecakes.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cauliflower griddlecakes. \u003ccite>(Nick Czap)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville, who still shops for the restaurant at the Ferry Plaza farmers' market and makes herself available for menu ideas and other consultations, expressed a deep trust in St. Onge's instincts. \"Denise is much younger than I am, and has worked in a number of great restaurants,\" she said. \"We're lucky to have someone there who has a sense of the place and respects it. We're a time-honored place, and at the same time, people want change. It's good to let things evolve. If a dish clicks, the customers will tell us. And we listen to them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/greens-restaurant-celebrates-40-years-2627114758.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132351/in-its-40th-year-vegetarian-restaurant-pioneer-greens-looks-ahead","authors":["11590"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_3328","bayareabites_1000","bayareabites_16282"],"featImg":"bayareabites_132356","label":"bayareabites"},"bayareabites_79378":{"type":"posts","id":"bayareabites_79378","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79378","score":null,"sort":[1395505271000]},"guestAuthors":[],"slug":"cuesas-guide-to-spring-greens","title":"CUESA's Guide to Spring Greens","publishDate":1395505271,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\" alt=\"CUESA's Guide to Spring Greens\" width=\"610\" height=\"665\" class=\"aligncenter size-full wp-image-79383\">\u003c/a>\u003c/p>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/guide-greens\" target=\"_blank\">CUESA \u003c/a>(3/21/2014)\u003c/p>\n\u003cp>Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.\u003c/p>\n\u003cp>The term “greens” refers to leafy plants that are cooked or eaten raw. Many of these vegetables and herbs are rich in vitamin C, beta carotene, and dietary fiber, with darker leaves typically being more nutritious.\u003c/p>\n\u003cp>Remove greens from compostable bags when you get home, or they will lose moisture quickly. To store greens, we recommend keeping them in a container or plastic bag in the refrigerator. A salad spinner is ideal, because the greens are held loosely in the basket, away from direct contact with water. You can also wrap them in moist towels and keep them in the crisper. And don’t toss those beet, radish, and turnip tops—they make perfectly delicious cooked greens themselves!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some of the more common (and a few usual) greens you’ll find at the Ferry Plaza Farmers Market. Celebrate the onset of spring and the diversity of greens at \u003ca href=\"http://www.cuesa.org/event/spring-greens-celebration\">CUESA’s Spring Greens Celebration\u003c/a> (Sat, Mar 22, 10am-1pm).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/CUESA_Greens_Guide.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide_download_sq.jpg\" alt=\"Download CUESA's guide to Greens at the Farmers' Market\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-79384\">\u003c/a>\u003cstrong>Amaranth greens:\u003c/strong> Though often a deep reddish color, these “greens” are eaten when young and have a slightly sweet flavor. They can be cooked like spinach. Unless they are very young, it’s best to chop them before cooking.\u003c/p>\n\u003cp>\u003cstrong>Arugula:\u003c/strong> This delicious leafy plant enhances any salad with its peppery flavor. Arugula is great on pizza (added at the end of baking) or sandwiches. Look for freshly cut arugula with firm and tender green leaves. The more mature leaves have a more pungent bite.\u003c/p>\n\u003cp>\u003cstrong>Beet greens:\u003c/strong> Beet greens are rarely sold on their own—they come with the roots when purchased by the bunch. Similar in taste to chard and spinach, the leaves are flat with ribs that match the color of the beet and are generally steamed, sautéed, or braised.\u003c/p>\n\u003cp>\u003cstrong>Broccoli rabe:\u003c/strong> Popular in Italian, Chinese, and Portuguese cooking, broccoli rabe, or rapini, has many jagged-edged leaves and a bud that resembles broccoli, sometimes with small, yellow flowers that are also edible. The taste is similar to broccoli but more bitter.\u003c/p>\n\u003cp>\u003cstrong>Chard:\u003c/strong> Chard has wide, fan-like leaves and a thick, crunchy stalk that comes in a variety of colors, including white, red, yellow, and orange. It can be eaten raw, but cooking makes it sweeter and less bitter. The stems take longer to cook than the leaves, so throw them into the pot first.\u003c/p>\n\u003cp>\u003cstrong>Collards:\u003c/strong> Collard greens belong to the Brassicaceae family, making them an excellent choice in the cooler months. Their blue-green leaves are broad and smooth in texture, and their size makes them a good tortilla substitute for wraps.\u003c/p>\n\u003cp>\u003cstrong>Cress:\u003c/strong> Cress is closely related to the mustard plant and, like its relative, it is a fast-growing herb with a tangy, peppery flavor. It is generally cultivated in warmer climates with moist soil. Its leaves are commonly used in salads and sandwiches or as a garnish.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens:\u003c/strong> Related to the common weed, these greens have a bitter flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach. They also make a complex and spicy addition to your favorite grilled cheese sandwich.\u003c/p>\n\u003cp>\u003cstrong>Fava greens:\u003c/strong> Fava greens are similar to young spinach, but the leaves are thicker, with a milder flavor. The leaves are most tender early in the season, which lasts through the end of spring. They can be added to salads or cooked in pasta or eggs.\u003c/p>\n\u003cp>\u003cstrong>Kale:\u003c/strong> Kale can be eaten raw (adding a punch to salads) or cooked. Look for crisp stalks and unwilted leaves. Varieties available at the market include Green, Curly, Lacinato (“Dino”), Red Russian, Redbor, Siberian, and Spigarello.\u003c/p>\n\u003cp>\u003cstrong>Lettuce:\u003c/strong> Usually eaten raw in salads, lettuce has tender leaves with a crunchy rib. There are six common cultivar groups for lettuce—butterhead, Chinese lettuce, iceberg, looseleaf, romaine, and summer crisp—but hundreds of varieties exist within each of these categories.\u003c/p>\n\u003cp>\u003cstrong>Mizuna:\u003c/strong> This Asian green, a member of the mustard family, has delicate, frond-like, bright green leaves. Mizuna is a very hardy plant (both heat and cold tolerant) with a characteristic fresh peppery-cabbage flavor.\u003c/p>\n\u003cp>\u003cstrong>Mustard greens:\u003c/strong> These flavorful, spicy greens come from the same plant that makes mustard seed. Mustard leaves can be flat, crinkled, or ruffled, and can take on a number of colors, including beautiful reds and purples.\u003c/p>\n\u003cp>\u003cstrong>Nettles:\u003c/strong> Nettles have long been used as a medicinal herb, treating arthritis, anemia, hay fever, and kidney problems. When cooked, the leaves have an earthy flavor and become very soft, making them perfect for blending into a soup. Be careful when handling raw nettles; blanching or cooking them will remove the sting.\u003c/p>\n\u003cp>\u003cstrong>Pea shoots:\u003c/strong> Typically available in the spring, pea shoots are the leaves that adorn the common pea plant. They are bright green, crisp, and taste much like their namesake. They can be enjoyed raw or cooked and pair well with meat, beans, and pastas.\u003c/p>\n\u003cp>\u003cstrong>Orach:\u003c/strong> Also called mountain spinach, this bright magenta vegetable has a mild chard-like flavor but tastes saltier than most greens, as the minerals from the soil are stored in the leaves. It can be eaten raw in salads or cooked like spinach. Like beets, it can color a whole dish pink!\u003c/p>\n\u003cp>\u003cstrong>Spinach:\u003c/strong> Spinach has been cultivated for over 2,500 years. It is full of iron, calcium, fiber, and vitamins A and C. It also contains folic acid, chlorophyll, and antioxidants. Spinach has a subtle yet assertive flavor, often with iron or metallic notes. It is sweetest during cold weather.\u003c/p>\n\u003cp>\u003cstrong>Tatsoi:\u003c/strong> An Asian green also known as spoon mustard, tatsoi has dark green spoon-shaped leaves, a soft creamy texture, and a subtle yet distinctive flavor. Tatsoi is a great addition to salads, stir-fries, or used as a spicier substitute for basil in pesto.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Look for greens at these farms:\u003c/strong> \u003cem>Capay Organic, Chue’s Farm, County Line Harvest, Dirty Girl Produce, Eatwell Farm, Everything Under the Sun, Four Sisters Farm, Heirloom Organic Gardens, Iacopi Farm, Knoll Farms, Little Organic Farm, Marin Roots Farm, Star Route Farms, Tierra Vegetables.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots. ","status":"publish","parent":0,"modified":1553555841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1075},"headData":{"title":"CUESA's Guide to Spring Greens | KQED","description":"Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79378 http://blogs.kqed.org/bayareabites/?p=79378","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/22/cuesas-guide-to-spring-greens/","disqusTitle":"CUESA's Guide to Spring Greens","path":"/bayareabites/79378/cuesas-guide-to-spring-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\" alt=\"CUESA's Guide to Spring Greens\" width=\"610\" height=\"665\" class=\"aligncenter size-full wp-image-79383\">\u003c/a>\u003c/p>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/guide-greens\" target=\"_blank\">CUESA \u003c/a>(3/21/2014)\u003c/p>\n\u003cp>Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.\u003c/p>\n\u003cp>The term “greens” refers to leafy plants that are cooked or eaten raw. Many of these vegetables and herbs are rich in vitamin C, beta carotene, and dietary fiber, with darker leaves typically being more nutritious.\u003c/p>\n\u003cp>Remove greens from compostable bags when you get home, or they will lose moisture quickly. To store greens, we recommend keeping them in a container or plastic bag in the refrigerator. A salad spinner is ideal, because the greens are held loosely in the basket, away from direct contact with water. You can also wrap them in moist towels and keep them in the crisper. And don’t toss those beet, radish, and turnip tops—they make perfectly delicious cooked greens themselves!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some of the more common (and a few usual) greens you’ll find at the Ferry Plaza Farmers Market. Celebrate the onset of spring and the diversity of greens at \u003ca href=\"http://www.cuesa.org/event/spring-greens-celebration\">CUESA’s Spring Greens Celebration\u003c/a> (Sat, Mar 22, 10am-1pm).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/CUESA_Greens_Guide.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide_download_sq.jpg\" alt=\"Download CUESA's guide to Greens at the Farmers' Market\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-79384\">\u003c/a>\u003cstrong>Amaranth greens:\u003c/strong> Though often a deep reddish color, these “greens” are eaten when young and have a slightly sweet flavor. They can be cooked like spinach. Unless they are very young, it’s best to chop them before cooking.\u003c/p>\n\u003cp>\u003cstrong>Arugula:\u003c/strong> This delicious leafy plant enhances any salad with its peppery flavor. Arugula is great on pizza (added at the end of baking) or sandwiches. Look for freshly cut arugula with firm and tender green leaves. The more mature leaves have a more pungent bite.\u003c/p>\n\u003cp>\u003cstrong>Beet greens:\u003c/strong> Beet greens are rarely sold on their own—they come with the roots when purchased by the bunch. Similar in taste to chard and spinach, the leaves are flat with ribs that match the color of the beet and are generally steamed, sautéed, or braised.\u003c/p>\n\u003cp>\u003cstrong>Broccoli rabe:\u003c/strong> Popular in Italian, Chinese, and Portuguese cooking, broccoli rabe, or rapini, has many jagged-edged leaves and a bud that resembles broccoli, sometimes with small, yellow flowers that are also edible. The taste is similar to broccoli but more bitter.\u003c/p>\n\u003cp>\u003cstrong>Chard:\u003c/strong> Chard has wide, fan-like leaves and a thick, crunchy stalk that comes in a variety of colors, including white, red, yellow, and orange. It can be eaten raw, but cooking makes it sweeter and less bitter. The stems take longer to cook than the leaves, so throw them into the pot first.\u003c/p>\n\u003cp>\u003cstrong>Collards:\u003c/strong> Collard greens belong to the Brassicaceae family, making them an excellent choice in the cooler months. Their blue-green leaves are broad and smooth in texture, and their size makes them a good tortilla substitute for wraps.\u003c/p>\n\u003cp>\u003cstrong>Cress:\u003c/strong> Cress is closely related to the mustard plant and, like its relative, it is a fast-growing herb with a tangy, peppery flavor. It is generally cultivated in warmer climates with moist soil. Its leaves are commonly used in salads and sandwiches or as a garnish.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens:\u003c/strong> Related to the common weed, these greens have a bitter flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach. They also make a complex and spicy addition to your favorite grilled cheese sandwich.\u003c/p>\n\u003cp>\u003cstrong>Fava greens:\u003c/strong> Fava greens are similar to young spinach, but the leaves are thicker, with a milder flavor. The leaves are most tender early in the season, which lasts through the end of spring. They can be added to salads or cooked in pasta or eggs.\u003c/p>\n\u003cp>\u003cstrong>Kale:\u003c/strong> Kale can be eaten raw (adding a punch to salads) or cooked. Look for crisp stalks and unwilted leaves. Varieties available at the market include Green, Curly, Lacinato (“Dino”), Red Russian, Redbor, Siberian, and Spigarello.\u003c/p>\n\u003cp>\u003cstrong>Lettuce:\u003c/strong> Usually eaten raw in salads, lettuce has tender leaves with a crunchy rib. There are six common cultivar groups for lettuce—butterhead, Chinese lettuce, iceberg, looseleaf, romaine, and summer crisp—but hundreds of varieties exist within each of these categories.\u003c/p>\n\u003cp>\u003cstrong>Mizuna:\u003c/strong> This Asian green, a member of the mustard family, has delicate, frond-like, bright green leaves. Mizuna is a very hardy plant (both heat and cold tolerant) with a characteristic fresh peppery-cabbage flavor.\u003c/p>\n\u003cp>\u003cstrong>Mustard greens:\u003c/strong> These flavorful, spicy greens come from the same plant that makes mustard seed. Mustard leaves can be flat, crinkled, or ruffled, and can take on a number of colors, including beautiful reds and purples.\u003c/p>\n\u003cp>\u003cstrong>Nettles:\u003c/strong> Nettles have long been used as a medicinal herb, treating arthritis, anemia, hay fever, and kidney problems. When cooked, the leaves have an earthy flavor and become very soft, making them perfect for blending into a soup. Be careful when handling raw nettles; blanching or cooking them will remove the sting.\u003c/p>\n\u003cp>\u003cstrong>Pea shoots:\u003c/strong> Typically available in the spring, pea shoots are the leaves that adorn the common pea plant. They are bright green, crisp, and taste much like their namesake. They can be enjoyed raw or cooked and pair well with meat, beans, and pastas.\u003c/p>\n\u003cp>\u003cstrong>Orach:\u003c/strong> Also called mountain spinach, this bright magenta vegetable has a mild chard-like flavor but tastes saltier than most greens, as the minerals from the soil are stored in the leaves. It can be eaten raw in salads or cooked like spinach. Like beets, it can color a whole dish pink!\u003c/p>\n\u003cp>\u003cstrong>Spinach:\u003c/strong> Spinach has been cultivated for over 2,500 years. It is full of iron, calcium, fiber, and vitamins A and C. It also contains folic acid, chlorophyll, and antioxidants. Spinach has a subtle yet assertive flavor, often with iron or metallic notes. It is sweetest during cold weather.\u003c/p>\n\u003cp>\u003cstrong>Tatsoi:\u003c/strong> An Asian green also known as spoon mustard, tatsoi has dark green spoon-shaped leaves, a soft creamy texture, and a subtle yet distinctive flavor. Tatsoi is a great addition to salads, stir-fries, or used as a spicier substitute for basil in pesto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Look for greens at these farms:\u003c/strong> \u003cem>Capay Organic, Chue’s Farm, County Line Harvest, Dirty Girl Produce, Eatwell Farm, Everything Under the Sun, Four Sisters Farm, Heirloom Organic Gardens, Iacopi Farm, Knoll Farms, Little Organic Farm, Marin Roots Farm, Star Route Farms, Tierra Vegetables.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79378/cuesas-guide-to-spring-greens","authors":["5484"],"categories":["bayareabites_12276","bayareabites_50","bayareabites_1874","bayareabites_95"],"tags":["bayareabites_2113","bayareabites_981","bayareabites_3051","bayareabites_237","bayareabites_1000","bayareabites_3050","bayareabites_9261","bayareabites_1011"],"featImg":"bayareabites_79386","label":"bayareabites"},"bayareabites_66329":{"type":"posts","id":"bayareabites_66329","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66329","score":null,"sort":[1374849791000]},"guestAuthors":[],"slug":"horta-culture","title":" Horta Culture.","publishDate":1374849791,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\" title=\"Horta in vase. Photo: Michael Procopio\" alt=\"Horta in vase. Photo: Michael Procopio\" width=\"300\" class=\"alignleft size-full wp-image-66351\">\u003c/a>There’s an unassuming little dish we serve at our restaurant. It isn’t offered on our menu and yet everyone seems to know it’s there for them, should they need it.\u003c/p>\n\u003cp>The Greeks ask for it by its name: \u003cem>horta.\u003c/em> Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.\u003c/p>\n\u003cp>Calling \u003cem>horta\u003c/em> “braised greens” is an act of descriptive kindness and far more appetizing than calling them what they essentially are, which is boiled weeds. At our place of business, however, the dish is made from ingredients which are anything but weeds: the chard and mustard greens we use are deliberately cultivated and harvested by organic farmers. More esoteric greens like \u003ca href=\"https://en.wikipedia.org/wiki/Lamb%27s_Ear\">lamb’s ear\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Amaranth\">amaranth\u003c/a> are added when the season allows, but they are grown from seed and carefully nurtured. There is nothing remotely wild about our bowls of \u003cem>horta\u003c/em>, but there are people who are clearly wild about them.\u003c/p>\n\u003cp>\u003cem>Horta\u003c/em> fleshes out the plates of rib eye steak and Greek potatoes we serve; it pillows the heads of whole grilled fish; it nests under lamb shanks ordered by the orzo-averse. It is piled into bowls, hot and limp, with a bit of its cooking liquid and a little olive oil, then brought out to guests with half of a lemon tied up in cheese cloth and green ribbon like a church bonnet. It’s never the star of the meal, but it has a way of making its presence felt.\u003c/p>\n\u003cp>Non-Greeks often order it because it sounds like a healthy addition to their meal. Young and middle-aged Greeks might order it out of habit, because it’s more or less always been a part of their dinners or, in some cases as one friend confided, “because it reminds me of my parents, who always kept an empty bag in the trunk of the car in case they saw greens growing by the side of the road. They’d kick us kids out of the car and make us pick f***ing weeds until the bag was full because they could never pass up free food.” I’d always thought his remark some sort of loving, familial joke about perceived Greek cheapness, which it was, but it was also a sort of testament to Greek resourcefulness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because there was a time when, if they did pass up a free meal, they might have died of starvation.\u003c/p>\n\u003cp>Whenever I bring a bowl of greens to older Greeks-- the ones from the Old Country who survived the war-- I always wonder if its presence at their table is practical or symbolic or both. Did they order \u003cem>horta\u003c/em> because they simply need the roughage at their age, or are they paying homage to the very thing that may have helped them beat hunger-- and the Nazis-- and come out of World War II alive? I’ve never dared to ask.\u003c/p>\n\u003cp>In April of 1941, Greece fell to the Axis armies of Germany, Italy, and Bulgaria. What followed was three and a half years of harsh occupation, economic destruction, murder, and starvation. The occupying forces requisitioned most of the available food stuffs for their armies, leaving the Greeks with very little upon which to survive. Livestock was slaughtered, farms placed under guard, transport trucks commandeered. The cities and islands like Mykonos and Chios, which depended upon shipments of food from the mainland in peaceful times, suffered the worst. During the winter of 1941-42, as many as 1,000 people a day were dying from hunger in Athens. It is estimated that more than 300,000 civilians died from malnutrition and starvation during the war.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\" title=\"Lemons squeezed. Photo: Michael Procopio\" alt=\"Lemons squeezed. Photo: Michael Procopio\" width=\"300\" class=\"alignright size-full wp-image-66352\">\u003c/a>Those fortunate enough to live in the countryside foraged for survival. Wild greens such as dandelions, wild sorrel, mustard, fennel, sow-thistle, sea-beans-- anything non-poisonous and edible-- were gathered, boiled, and eaten. Olive oil was unavailable to many, and lemons were often difficult to come by. Another friend recently recounted the story of how his father would sometimes rummage through garbage cans for spent lemon halves to help make the weeds more palatable. \u003cem>Horta\u003c/em> was often eaten alone, leaving nothing but the acrid taste of the greens on the tongue. Resistance fighters survived on little more than nettles and other wild herbs in the mountains of Northern Greece; their diet almost as bitter as the fight they waged against their occupiers-- a fight they eventually won.\u003c/p>\n\u003cp>I sometimes wonder how many people survived the Occupation (and the ensuing civil war) thanks to piles of boiled weeds. I don’t think there’s any accurate way to measure. What I do know is that my respect for them has grown over time, thanks to a better understanding of their special Greek culture or, as I like to think of it, horta culture.\u003c/p>\n\u003cp>In 1943 Greece, a bowl of greens might have sat alone on the dinner table. In the 2013, it’s a struggle to find a spot for them on a table already crowded with more food than anyone could possibly consume, but they always make a place for it. With all the other, more lively dishes to compete with, no one may actually eat the \u003cem>horta\u003c/em>, but it’s always comforting to know that it’s there, should anyone truly need it again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\" alt=\"Horta cooked. Photo: Michael Procopio\" width=\"604\" height=\"606\" class=\"aligncenter size-full wp-image-66350\">\u003c/a>\u003c/p>\n\u003ch2>Horta\u003c/h2>\n\u003cp>You can use any type of greens you like to make \u003cem>horta\u003c/em>. Feel free to get creative, but don’t give it too much thought. Use what you have on hand. I prefer mine faintly bitter, which no one who knows me would find the least bit surprising.\u003c/p>\n\u003cp>The following recipe is just a guideline, since amounts are elastic and easily adjustable, just like the pants one should wear if one were having dinner at a Greek family’s house in non-famine times.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves two. Or one, if it is all one is eating.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003cbr>\n\u003c/strong>\n\u003cli>1 bunch of dandelion greens\u003c/li>\n\u003cli>1 bunch of beet greens\u003c/li>\n\u003cli>About 4 cups of water\u003c/li>\n\u003cli>Plenty of kosher salt\u003c/li>\n\u003cli>1 lemon, halved\u003c/li>\n\u003cli> Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add water to a large, deep pot. Add a scant handful of salt to the water and bring to a simmer.\u003c/li>\n\u003cli>Wash the greens until they are clean enough that you would wish to stick them in your mouth uncooked. Tear the leaf stalks in half, stalks and all (unless you’re using something with a particularly thick stem like kale) and drop them into the bubbling water. Stir the greens down until they are wilted and submerged. Cover and let simmer for about 10 minutes. Check for tenderness, paying attention to the doneness of the stalks. When they are properly supple, remove the greens from the water. Strain gently in a colander. Do not press excess moisture from them.\u003c/li>\n\u003cli>To serve, place the horta in a serving bowl, squeeze a lemon half over them, drizzle with olive oil and taste. If needed, sprinkle with a little more salt. Place the second half of lemon in the bowl, off to the side. Wrapping them in cheese cloth and ribbon is a lovely touch, but wholly unnecessary.\u003c/li>\n\u003cli>Eat and be grateful that you have more food available to you in your refrigerator, should you need it.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"There’s an unassuming little dish we serve at our restaurant. The Greeks ask for it by its name: horta. Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.","status":"publish","parent":0,"modified":1375029507,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1254},"headData":{"title":"Horta Culture. | KQED","description":"There’s an unassuming little dish we serve at our restaurant. The Greeks ask for it by its name: horta. Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"66329 http://blogs.kqed.org/bayareabites/?p=66329","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/26/horta-culture/","disqusTitle":" Horta Culture.","path":"/bayareabites/66329/horta-culture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-in-Vase1.png\" title=\"Horta in vase. Photo: Michael Procopio\" alt=\"Horta in vase. Photo: Michael Procopio\" width=\"300\" class=\"alignleft size-full wp-image-66351\">\u003c/a>There’s an unassuming little dish we serve at our restaurant. It isn’t offered on our menu and yet everyone seems to know it’s there for them, should they need it.\u003c/p>\n\u003cp>The Greeks ask for it by its name: \u003cem>horta.\u003c/em> Non-Greeks ask for “a side of braised greens” because they either don’t know the proper term for it or do know but are afraid to sound out the first, faintly phlegmy syllable in public.\u003c/p>\n\u003cp>Calling \u003cem>horta\u003c/em> “braised greens” is an act of descriptive kindness and far more appetizing than calling them what they essentially are, which is boiled weeds. At our place of business, however, the dish is made from ingredients which are anything but weeds: the chard and mustard greens we use are deliberately cultivated and harvested by organic farmers. More esoteric greens like \u003ca href=\"https://en.wikipedia.org/wiki/Lamb%27s_Ear\">lamb’s ear\u003c/a> and \u003ca href=\"https://en.wikipedia.org/wiki/Amaranth\">amaranth\u003c/a> are added when the season allows, but they are grown from seed and carefully nurtured. There is nothing remotely wild about our bowls of \u003cem>horta\u003c/em>, but there are people who are clearly wild about them.\u003c/p>\n\u003cp>\u003cem>Horta\u003c/em> fleshes out the plates of rib eye steak and Greek potatoes we serve; it pillows the heads of whole grilled fish; it nests under lamb shanks ordered by the orzo-averse. It is piled into bowls, hot and limp, with a bit of its cooking liquid and a little olive oil, then brought out to guests with half of a lemon tied up in cheese cloth and green ribbon like a church bonnet. It’s never the star of the meal, but it has a way of making its presence felt.\u003c/p>\n\u003cp>Non-Greeks often order it because it sounds like a healthy addition to their meal. Young and middle-aged Greeks might order it out of habit, because it’s more or less always been a part of their dinners or, in some cases as one friend confided, “because it reminds me of my parents, who always kept an empty bag in the trunk of the car in case they saw greens growing by the side of the road. They’d kick us kids out of the car and make us pick f***ing weeds until the bag was full because they could never pass up free food.” I’d always thought his remark some sort of loving, familial joke about perceived Greek cheapness, which it was, but it was also a sort of testament to Greek resourcefulness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because there was a time when, if they did pass up a free meal, they might have died of starvation.\u003c/p>\n\u003cp>Whenever I bring a bowl of greens to older Greeks-- the ones from the Old Country who survived the war-- I always wonder if its presence at their table is practical or symbolic or both. Did they order \u003cem>horta\u003c/em> because they simply need the roughage at their age, or are they paying homage to the very thing that may have helped them beat hunger-- and the Nazis-- and come out of World War II alive? I’ve never dared to ask.\u003c/p>\n\u003cp>In April of 1941, Greece fell to the Axis armies of Germany, Italy, and Bulgaria. What followed was three and a half years of harsh occupation, economic destruction, murder, and starvation. The occupying forces requisitioned most of the available food stuffs for their armies, leaving the Greeks with very little upon which to survive. Livestock was slaughtered, farms placed under guard, transport trucks commandeered. The cities and islands like Mykonos and Chios, which depended upon shipments of food from the mainland in peaceful times, suffered the worst. During the winter of 1941-42, as many as 1,000 people a day were dying from hunger in Athens. It is estimated that more than 300,000 civilians died from malnutrition and starvation during the war.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Lemons-squeezed.png\" title=\"Lemons squeezed. Photo: Michael Procopio\" alt=\"Lemons squeezed. Photo: Michael Procopio\" width=\"300\" class=\"alignright size-full wp-image-66352\">\u003c/a>Those fortunate enough to live in the countryside foraged for survival. Wild greens such as dandelions, wild sorrel, mustard, fennel, sow-thistle, sea-beans-- anything non-poisonous and edible-- were gathered, boiled, and eaten. Olive oil was unavailable to many, and lemons were often difficult to come by. Another friend recently recounted the story of how his father would sometimes rummage through garbage cans for spent lemon halves to help make the weeds more palatable. \u003cem>Horta\u003c/em> was often eaten alone, leaving nothing but the acrid taste of the greens on the tongue. Resistance fighters survived on little more than nettles and other wild herbs in the mountains of Northern Greece; their diet almost as bitter as the fight they waged against their occupiers-- a fight they eventually won.\u003c/p>\n\u003cp>I sometimes wonder how many people survived the Occupation (and the ensuing civil war) thanks to piles of boiled weeds. I don’t think there’s any accurate way to measure. What I do know is that my respect for them has grown over time, thanks to a better understanding of their special Greek culture or, as I like to think of it, horta culture.\u003c/p>\n\u003cp>In 1943 Greece, a bowl of greens might have sat alone on the dinner table. In the 2013, it’s a struggle to find a spot for them on a table already crowded with more food than anyone could possibly consume, but they always make a place for it. With all the other, more lively dishes to compete with, no one may actually eat the \u003cem>horta\u003c/em>, but it’s always comforting to know that it’s there, should anyone truly need it again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Horta-cooked.png\" alt=\"Horta cooked. Photo: Michael Procopio\" width=\"604\" height=\"606\" class=\"aligncenter size-full wp-image-66350\">\u003c/a>\u003c/p>\n\u003ch2>Horta\u003c/h2>\n\u003cp>You can use any type of greens you like to make \u003cem>horta\u003c/em>. Feel free to get creative, but don’t give it too much thought. Use what you have on hand. I prefer mine faintly bitter, which no one who knows me would find the least bit surprising.\u003c/p>\n\u003cp>The following recipe is just a guideline, since amounts are elastic and easily adjustable, just like the pants one should wear if one were having dinner at a Greek family’s house in non-famine times.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves two. Or one, if it is all one is eating.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003cbr>\n\u003c/strong>\n\u003cli>1 bunch of dandelion greens\u003c/li>\n\u003cli>1 bunch of beet greens\u003c/li>\n\u003cli>About 4 cups of water\u003c/li>\n\u003cli>Plenty of kosher salt\u003c/li>\n\u003cli>1 lemon, halved\u003c/li>\n\u003cli> Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add water to a large, deep pot. Add a scant handful of salt to the water and bring to a simmer.\u003c/li>\n\u003cli>Wash the greens until they are clean enough that you would wish to stick them in your mouth uncooked. Tear the leaf stalks in half, stalks and all (unless you’re using something with a particularly thick stem like kale) and drop them into the bubbling water. Stir the greens down until they are wilted and submerged. Cover and let simmer for about 10 minutes. Check for tenderness, paying attention to the doneness of the stalks. When they are properly supple, remove the greens from the water. Strain gently in a colander. Do not press excess moisture from them.\u003c/li>\n\u003cli>To serve, place the horta in a serving bowl, squeeze a lemon half over them, drizzle with olive oil and taste. If needed, sprinkle with a little more salt. Place the second half of lemon in the bowl, off to the side. Wrapping them in cheese cloth and ribbon is a lovely touch, but wholly unnecessary.\u003c/li>\n\u003cli>Eat and be grateful that you have more food available to you in your refrigerator, should you need it.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66329/horta-culture","authors":["5017"],"categories":["bayareabites_752","bayareabites_2090","bayareabites_334","bayareabites_12"],"tags":["bayareabites_11449","bayareabites_12091","bayareabites_9278","bayareabites_1000","bayareabites_12080"],"featImg":"bayareabites_66350","label":"bayareabites"},"bayareabites_61649":{"type":"posts","id":"bayareabites_61649","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61649","score":null,"sort":[1368217764000]},"guestAuthors":[],"slug":"in-the-land-of-wild-ramps-its-festival-time","title":"In The Land Of Wild Ramps, It's Festival Time","publishDate":1368217764,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Springtime in Appalachia means ramp festival season. But as ramp festivals and urban ramp vendors attract record numbers of people, scientists warn that the wild populations of the seasonal greens are being forced into decline.","status":"publish","parent":0,"modified":1368218254,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":823},"headData":{"title":"In The Land Of Wild Ramps, It's Festival Time | KQED","description":"Springtime in Appalachia means ramp festival season. But as ramp festivals and urban ramp vendors attract record numbers of people, scientists warn that the wild populations of the seasonal greens are being forced into decline.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61649 http://blogs.kqed.org/bayareabites/?p=61649","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/","disqusTitle":"In The Land Of Wild Ramps, It's Festival Time","nprByline":"Jess Schreibstein","nprStoryId":"182354602","nprApiLink":"http://api.npr.org/query?id=182354602&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time?ft=3&f=182354602","nprRetrievedStory":"1","nprPubDate":"Fri, 10 May 2013 10:18:00 -0400","nprStoryDate":"Fri, 10 May 2013 10:18:00 -0400","nprLastModifiedDate":"Fri, 10 May 2013 10:18:08 -0400","path":"/bayareabites/61649/in-the-land-of-wild-ramps-its-festival-time","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61649/in-the-land-of-wild-ramps-its-festival-time","authors":["byline_bayareabites_61649"],"categories":["bayareabites_50","bayareabites_4084","bayareabites_2554","bayareabites_10916"],"tags":["bayareabites_11689","bayareabites_1000","bayareabites_11690","bayareabites_9260","bayareabites_10921","bayareabites_11691"],"featImg":"bayareabites_61650","label":"bayareabites"},"bayareabites_50363":{"type":"posts","id":"bayareabites_50363","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50363","score":null,"sort":[1351148229000]},"guestAuthors":[],"slug":"check-please-bay-area-reviews-bella-trattoria-outerlands-greens","title":"Check, Please! Bay Area reviews: Bella Trattoria, Outerlands, Greens","publishDate":1351148229,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp711group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50365\">\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photo: Kenrick Mercado\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 11 (711) airs Thursday October 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7737\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7744\">Bella Trattoria\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7750\">Outerlands\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7754\">Greens Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Port:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/CLQeeH_1IgM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco restaurants reviewed: Bella Trattoria (Southern Italian cuisine), Outerlands (Northern CA cuisine), Greens Restaurant (Vegetarian cuisine). Host Leslie Sbrocco shares her wine tips about Port.","status":"publish","parent":0,"modified":1351148229,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/CLQeeH_1IgM"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":144},"headData":{"title":"Check, Please! Bay Area reviews: Bella Trattoria, Outerlands, Greens | KQED","description":"San Francisco restaurants reviewed: Bella Trattoria (Southern Italian cuisine), Outerlands (Northern CA cuisine), Greens Restaurant (Vegetarian cuisine). Host Leslie Sbrocco shares her wine tips about Port.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"50363 http://blogs.kqed.org/bayareabites/?p=50363","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/24/check-please-bay-area-reviews-bella-trattoria-outerlands-greens/","disqusTitle":"Check, Please! Bay Area reviews: Bella Trattoria, Outerlands, Greens","path":"/bayareabites/50363/check-please-bay-area-reviews-bella-trattoria-outerlands-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp711group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50365\">\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 711 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photo: Kenrick Mercado\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 11 (711) airs Thursday October 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7737\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7744\">Bella Trattoria\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7750\">Outerlands\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7754\">Greens Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Port:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/CLQeeH_1IgM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50363/check-please-bay-area-reviews-bella-trattoria-outerlands-greens","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_119"],"tags":["bayareabites_10833","bayareabites_763","bayareabites_1000","bayareabites_9713","bayareabites_10401","bayareabites_9538"],"featImg":"bayareabites_50365","label":"bayareabites"},"bayareabites_48755":{"type":"posts","id":"bayareabites_48755","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48755","score":null,"sort":[1347615983000]},"guestAuthors":[],"slug":"feasting-in-the-fields-at-green-gulch-farm","title":"Feasting in the Fields at Green Gulch Farm","publishDate":1347615983,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\" alt=\"apple tree on the green gulch farm\" title=\"apple tree on the green gulch farm\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48862\">\u003c/a>\u003c/p>\n\u003cp>The weather was unusually cooperative at Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a>. The farm, an outpost of \u003ca href=\"http://www.sfzc.org/\">San Francisco’s Zen Meditation Center\u003c/a>, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “\u003ca href=\"http://50years.sfzc.org/feasting-in-the-fields/\">Feasting in the Fields\u003c/a>,” paid tribute to that legacy with a menu designed by \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a> of Greens and a powerhouse roster of speakers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\" alt=\"cheese offerings\" title=\"cheese offerings\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48866\">\u003c/a>\u003c/p>\n\u003cp>The day began at 11:30am as guests milled about and munched on grilled zucchini and fromage blanc on crostini; \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes blue cheese\u003c/a> mousse on fingerling potato rounds; lettuce wraps filled with peanuts, ginger and herbs; and an array of \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> cheeses. Lemon verbena lemonade, elderflower spritzer and other non-alcoholic beverages were prepared by \u003ca href=\"https://twitter.com/markforager\">Mark Ellenbogen\u003c/a>, former wine director for Slanted Door and Aziza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\" alt=\"beverage options\" title=\"beverage options\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48863\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Green Gulch’s \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3,76,107&pageid=210\">Abiding Abess, Eijun Linda Cutts\u003c/a>, kicked off the official festivities by introducing founding gardener \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3&pageid=134\">Wendy Johnson\u003c/a>. Johnson discussed the inspiring history of the farm, including its longstanding altruistic works. Green Gulch has partnered with a variety of nonprofits over the decades, providing produce and educational services to groups like \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a> and \u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a> in Berkeley. From an early stage, Johnson said the farm’s main question was: “How do we get beautiful food to a hungry world?”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\" alt=\"Abiding Abbess Eijun Linda Cutts\" title=\"Abiding Abbess Eijun Linda Cutts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48874\">\u003c/a>\u003cbr>\n\u003cem>Abiding Abbess Eijun Linda Cutts\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfzc.org/cc/display.asp?catid=3&pageid=3325\">Sara Tashker\u003c/a>, current head of Green Gulch Farm, and \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Dave Stockdale\u003c/a>, head of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> in San Francisco, later spoke on the importance of farms and farmers’ markets in connecting the public with the food they consume. Both touched on themes of community and connection, and Stockdale, whose organization runs the regular Ferry Building farmers’ markets, closed by calling the market “a place of inspiration.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\" alt=\"Dave Stockdale and Sara Tashker\" title=\"Dave Stockdale and Sara Tashker\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48867\">\u003c/a>\u003cbr>\n\u003cem>Dave Stockdale and Sara Tashker\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.breakawaycook.com/\">Eric Gower\u003c/a>, cookbook author and founder of Breakaway Foods, took the microphone to discuss the stress-relieving aspects of preparing our own meals. He strongly advocated carving enough time out of your day to cook, suggesting we should all learn to expand our typically rote repertoires of five to eight go-to meals. Gower, whose company now traffics in the green tea powder matcha, served his product to attendees after the feast was through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\" alt=\"Eric Gower\" title=\"Eric Gower\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48868\">\u003c/a>\u003cbr>\n\u003cem>Eric Gower\u003c/em>\u003c/p>\n\u003cp>The last speaker was \u003ca href=\"http://www.18reasons.org/about_faqs.php\">Olivia Maki\u003c/a>, event coordinator at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, who tied together the day’s themes of connecting with farmers, being aware of your food’s origins, building awareness among the consuming public, and, ultimately “making food you’re proud to have on the table.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\" alt=\"Olivia Maki\" title=\"Olivia Maki\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48872\">\u003c/a>\u003cbr>\n\u003cem>Olivia Maki\u003c/em>\u003c/p>\n\u003cp>Speaking of food on the table, the multicourse feast designed by Somerville -- and executed by \u003ca href=\"http://aaronjonascatering.com/\">Aaron Jonas Catering\u003c/a> -- was simple rustic fare, prepared with produce from Green Gulch and other local farms. This included a baby gems salad with organic figs and local feta; a Moroccan tagine with baby carrots, turnips, potatoes, leeks and fennel; green beans with toasted almonds; and cheesecake topped with raspberries and blueberries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\" alt=\"Little Gem salad with figs and feta \" title=\"Little Gem salad with figs and feta \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48873\">\u003c/a>\u003cbr>\n\u003cem>Little Gem salad with figs and feta\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\" alt=\"Moroccan tagine with green beans and quinoa\" title=\"Moroccan tagine with green beans and quinoa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48870\">\u003c/a>\u003cbr>\n\u003cem>Moroccan tagine with green beans and quinoa\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\" alt=\"cheesecake with seasonal fruit\" title=\"cheesecake with seasonal fruit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48865\">\u003c/a>\u003cbr>\n\u003cem>Cheesecake with seasonal fruit\u003c/em>\u003c/p>\n\u003cp>The event also included periodic tours of the farm, a special daylong children’s program, and a raffle for prizes such as a tasting menu dinner at \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>. All proceeds from the fundraiser will go towards the renovation of \u003ca href=\"http://imagine.sfzc.org/campaign-projects-green-gulch-cloud-hall/\">Green Gulch’s Cloud Hall\u003c/a>, the largest residential structure on the farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\" alt=\"feasting in the fields\" title=\"feasting in the fields\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48869\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The weather was unusually cooperative in Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the Green Gulch Farm. The farm, an outpost of San Francisco’s Zen Meditation Center, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “Feasting in the Fields,” paid tribute to that legacy with a menu designed by Annie Somerville of Greens and a powerhouse roster of speakers.","status":"publish","parent":0,"modified":1347920429,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":584},"headData":{"title":"Feasting in the Fields at Green Gulch Farm | KQED","description":"The weather was unusually cooperative in Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the Green Gulch Farm. The farm, an outpost of San Francisco’s Zen Meditation Center, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “Feasting in the Fields,” paid tribute to that legacy with a menu designed by Annie Somerville of Greens and a powerhouse roster of speakers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48755 http://blogs.kqed.org/bayareabites/?p=48755","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/14/feasting-in-the-fields-at-green-gulch-farm/","disqusTitle":"Feasting in the Fields at Green Gulch Farm","path":"/bayareabites/48755/feasting-in-the-fields-at-green-gulch-farm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/appletree-farm560.jpg\" alt=\"apple tree on the green gulch farm\" title=\"apple tree on the green gulch farm\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48862\">\u003c/a>\u003c/p>\n\u003cp>The weather was unusually cooperative at Muir Beach on Saturday, a sun-dappled day to ring in the 40th Anniversary of the \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a>. The farm, an outpost of \u003ca href=\"http://www.sfzc.org/\">San Francisco’s Zen Meditation Center\u003c/a>, has long been a champion of sustainable food and agriculture. Saturday’s fundraiser event, “\u003ca href=\"http://50years.sfzc.org/feasting-in-the-fields/\">Feasting in the Fields\u003c/a>,” paid tribute to that legacy with a menu designed by \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a> of Greens and a powerhouse roster of speakers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheese-offerings400.jpg\" alt=\"cheese offerings\" title=\"cheese offerings\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48866\">\u003c/a>\u003c/p>\n\u003cp>The day began at 11:30am as guests milled about and munched on grilled zucchini and fromage blanc on crostini; \u003ca href=\"http://pointreyescheese.com/\">Pt. Reyes blue cheese\u003c/a> mousse on fingerling potato rounds; lettuce wraps filled with peanuts, ginger and herbs; and an array of \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> cheeses. Lemon verbena lemonade, elderflower spritzer and other non-alcoholic beverages were prepared by \u003ca href=\"https://twitter.com/markforager\">Mark Ellenbogen\u003c/a>, former wine director for Slanted Door and Aziza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beverage-options400.jpg\" alt=\"beverage options\" title=\"beverage options\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-48863\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Green Gulch’s \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3,76,107&pageid=210\">Abiding Abess, Eijun Linda Cutts\u003c/a>, kicked off the official festivities by introducing founding gardener \u003ca href=\"http://www.sfzc.org/ggf/display.asp?catid=3&pageid=134\">Wendy Johnson\u003c/a>. Johnson discussed the inspiring history of the farm, including its longstanding altruistic works. Green Gulch has partnered with a variety of nonprofits over the decades, providing produce and educational services to groups like \u003ca href=\"http://www.openhand.org/\">Project Open Hand\u003c/a> and \u003ca href=\"http://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a> in Berkeley. From an early stage, Johnson said the farm’s main question was: “How do we get beautiful food to a hungry world?”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Abbess-Eijun-Linda-Cutts300.jpg\" alt=\"Abiding Abbess Eijun Linda Cutts\" title=\"Abiding Abbess Eijun Linda Cutts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48874\">\u003c/a>\u003cbr>\n\u003cem>Abiding Abbess Eijun Linda Cutts\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfzc.org/cc/display.asp?catid=3&pageid=3325\">Sara Tashker\u003c/a>, current head of Green Gulch Farm, and \u003ca href=\"http://www.cuesa.org/page/cuesa-staff\">Dave Stockdale\u003c/a>, head of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> in San Francisco, later spoke on the importance of farms and farmers’ markets in connecting the public with the food they consume. Both touched on themes of community and connection, and Stockdale, whose organization runs the regular Ferry Building farmers’ markets, closed by calling the market “a place of inspiration.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Dave-Stockdale-Sara-Tashker560.jpg\" alt=\"Dave Stockdale and Sara Tashker\" title=\"Dave Stockdale and Sara Tashker\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48867\">\u003c/a>\u003cbr>\n\u003cem>Dave Stockdale and Sara Tashker\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.breakawaycook.com/\">Eric Gower\u003c/a>, cookbook author and founder of Breakaway Foods, took the microphone to discuss the stress-relieving aspects of preparing our own meals. He strongly advocated carving enough time out of your day to cook, suggesting we should all learn to expand our typically rote repertoires of five to eight go-to meals. Gower, whose company now traffics in the green tea powder matcha, served his product to attendees after the feast was through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Eric-Gower300.jpg\" alt=\"Eric Gower\" title=\"Eric Gower\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48868\">\u003c/a>\u003cbr>\n\u003cem>Eric Gower\u003c/em>\u003c/p>\n\u003cp>The last speaker was \u003ca href=\"http://www.18reasons.org/about_faqs.php\">Olivia Maki\u003c/a>, event coordinator at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, who tied together the day’s themes of connecting with farmers, being aware of your food’s origins, building awareness among the consuming public, and, ultimately “making food you’re proud to have on the table.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Olivia-Maki300.jpg\" alt=\"Olivia Maki\" title=\"Olivia Maki\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-48872\">\u003c/a>\u003cbr>\n\u003cem>Olivia Maki\u003c/em>\u003c/p>\n\u003cp>Speaking of food on the table, the multicourse feast designed by Somerville -- and executed by \u003ca href=\"http://aaronjonascatering.com/\">Aaron Jonas Catering\u003c/a> -- was simple rustic fare, prepared with produce from Green Gulch and other local farms. This included a baby gems salad with organic figs and local feta; a Moroccan tagine with baby carrots, turnips, potatoes, leeks and fennel; green beans with toasted almonds; and cheesecake topped with raspberries and blueberries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salad-figs-feta560.jpg\" alt=\"Little Gem salad with figs and feta \" title=\"Little Gem salad with figs and feta \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48873\">\u003c/a>\u003cbr>\n\u003cem>Little Gem salad with figs and feta\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Moroccan-tagine560.jpg\" alt=\"Moroccan tagine with green beans and quinoa\" title=\"Moroccan tagine with green beans and quinoa\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48870\">\u003c/a>\u003cbr>\n\u003cem>Moroccan tagine with green beans and quinoa\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cheesecake-seasonal-fruit560.jpg\" alt=\"cheesecake with seasonal fruit\" title=\"cheesecake with seasonal fruit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48865\">\u003c/a>\u003cbr>\n\u003cem>Cheesecake with seasonal fruit\u003c/em>\u003c/p>\n\u003cp>The event also included periodic tours of the farm, a special daylong children’s program, and a raffle for prizes such as a tasting menu dinner at \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>. All proceeds from the fundraiser will go towards the renovation of \u003ca href=\"http://imagine.sfzc.org/campaign-projects-green-gulch-cloud-hall/\">Green Gulch’s Cloud Hall\u003c/a>, the largest residential structure on the farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/feasting-fields560.jpg\" alt=\"feasting in the fields\" title=\"feasting in the fields\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-48869\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48755/feasting-in-the-fields-at-green-gulch-farm","authors":["5366"],"categories":["bayareabites_109","bayareabites_50"],"tags":["bayareabites_10740","bayareabites_8688","bayareabites_999","bayareabites_485","bayareabites_1000","bayareabites_10741","bayareabites_482"],"featImg":"bayareabites_48869","label":"bayareabites"},"bayareabites_15834":{"type":"posts","id":"bayareabites_15834","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15834","score":null,"sort":[1281279647000]},"guestAuthors":[],"slug":"the-glean-team","title":"The Glean Team","publishDate":1281279647,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n","blocks":[],"excerpt":"Every Monday, Marin Organic's Glean Team, an all-ages group of volunteers, meets up at a local farm. Their task is simple: go through already-harvested rows and pick the best of what's left. By the next day, this organic and local bounty will be on the plates of Marin kids in schools and camps all across the county. ","status":"publish","parent":0,"modified":1281323134,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1537},"headData":{"title":"The Glean Team | KQED","description":"Every Monday, Marin Organic's Glean Team, an all-ages group of volunteers, meets up at a local farm. Their task is simple: go through already-harvested rows and pick the best of what's left. By the next day, this organic and local bounty will be on the plates of Marin kids in schools and camps all across the county. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15834 http://blogs.kqed.org/bayareabites/?p=15834","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/","disqusTitle":"The Glean Team","path":"/bayareabites/15834/the-glean-team","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15834/the-glean-team","authors":["5038"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_1874","bayareabites_3032","bayareabites_2554","bayareabites_1246","bayareabites_60"],"tags":["bayareabites_8317","bayareabites_485","bayareabites_1000","bayareabites_8318","bayareabites_796"],"label":"bayareabites"},"bayareabites_13266":{"type":"posts","id":"bayareabites_13266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13266","score":null,"sort":[1273759210000]},"guestAuthors":[],"slug":"scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops","title":"Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops","publishDate":1273759210,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n","blocks":[],"excerpt":"Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" ","status":"publish","parent":0,"modified":1273759513,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1109},"headData":{"title":"Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops | KQED","description":"Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. "That is Peaches' favorite!" Grannell said. "(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo." ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13266 http://blogs.kqed.org/bayareabites/?p=13266","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/13/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops/","disqusTitle":"Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops","path":"/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops","authors":["5092"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_4058","bayareabites_1000","bayareabites_3716","bayareabites_4057","bayareabites_4056"],"label":"bayareabites"},"bayareabites_8586":{"type":"posts","id":"bayareabites_8586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8586","score":null,"sort":[1259521845000]},"guestAuthors":[],"slug":"growing-greens","title":"Growing Greens","publishDate":1259521845,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Had enough brown sugar and butter for a while? Perhaps as a reaction to the pervasive Pacific Northwest chill, my hosts this year up in Seattle got serious about their meats and starches. At the center of the menu was a 28-lb turkey, lacquered glossy brown through a simulated pit-cooking in the Weber grill, paired up with a huge, lavishly home-smoked ham glazed purple with marionberry jam and bourbon. Alongside were plain mashed potatoes, garlic mashed potatoes, and horseradish mashed potatoes; \"more butter than yams\" casserole of sweet potatoes whipped with nearly their weight in brown sugar and butter and topped with marshmallows; plus sage-and-chestnut stuffing, all of it awash in lakes of turkey and ham gravy. \u003c/p>\n\u003cp>Standing on my California rights, I insisted on adding the wonderful autumn salad found on the menu at \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a> a decade ago, and on the table of wherever I've been having Thanksgiving ever since. A vivid toss of arugula, oak-leaf lettuce, sliced Fuyu persimmons, pomegranate seeds, crumbled chevre, and sweet-spicy pecans, it makes a lively antidote to all that beige stuff. (The exact recipe can be found in the excellent \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Cookbook\u003c/a>, a must-have for seasonally-minded Bay Area cooks.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8602\">\u003c/p>\n\u003cp>But after a few days of turkey sandwiches and the remains of the stuffing, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.\u003c/p>\n\u003cp> Happily, this is their season. While you can grow all the brassica family year-round, they do best in the cool, moist weather of a Bay Area winter. In the brassica family (formerly known as the crucifers, for their cross-shaped stems) are all the cole crops: cabbage, cauliflower, kale, collard greens, mustard greens, broccoli rabe, lacinato (also known as cavelo nero, black, or dino) kale, Brussels sprouts, kohlrabi, and more. They are even better after a frost, when the plant produces a naturally sweet \"antifreeze\" to keep from the water inside its cells from freezing. Hot weather stresses the plants, and makes them more susceptible to disease and pest pressure. In cool, even cold weather, though, they thrive. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brussels300.jpg\" alt=\"brussels\" title=\"brussels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8604\">\u003c/p>\n\u003cp>If you haven't grown brassicas before, the easiest ones to start with are the leafy greens, including broccoli rabe (rapini), collards, and kale. Plant them now, and you'll have fresh greens to pick through spring. The leafy greens will keep producing week after week; pick the large leaves off the outside of the plant to eat, leaving the tiny leaves at the center of the whorl. In a week or two, a whole new crop of large leaves will be ready to pick. Just snap off the bigger leaves and leave the tiny ones down at the center. \u003c/p>\n\u003cp>Since the days are shorter now, growing will be slower. Instead of seeds, it's probably better to start with already established plants. Look for them at well-stocked garden centers or farmers' markets. (\u003ca href=\"http://www.flowercraftgc.com\">Flowercraft\u003c/a> on Bayshore, the Ferry Plaza Farmers' Market, and the Marin Farmers' Market all have good arrays of edible green starts at this time of year.)\u003c/p>\n\u003cp>Being a highly nutritional subsistence food for cultures all around the globe, these sturdy greens are easy to grow and not particularly fussy. In fact, they're vigorous self-seeders and will colonize any neglected corner of your corner for years to come. Prepare the beds with some good compost and mulch around the plants to keep down weeds. Pick leaves as they mature, since the more the plant is picked the more leaves it will push out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kale500.jpg\" alt=\"kale\" title=\"kale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8601\">\u003c/p>\n\u003cp>Right now, lacinato kale is my favorite go-to green. While farmers often disparage the cutesy moniker of \"dino kale,\" the curled, bumpy, black-green leaves do resemble dinosaur skin, if dinosaurs were vegetables. They're less rubbery than common kale and collards, meaning they need only a light steaming, followed by a quick saute in olive oil with some minced garlic, lemon zest and juice, and a sprinkle of hot pepper flakes. Eat them straight out of the pan, if you're like me, or toss them with orecchiette and a handful of grated romano cheese. (Use a mix of broccoli rabe and lacinato kale for a particularly excellent version.) Shredded, they can be the backbone of Portuguese style caldo verde soup with linguisa and potatoes, or a warming Florentine ribollita, the bread-thickened minestrone of beans and vegetables. According to an article in \u003ca href=\"http://www.southernfoodways.com/publications/gravy.html\">Gravy\u003c/a>, the newsletter of the Southern Foodways Alliance, Punjabi truck stops stay open around the clock in winter dishing up bowls of \u003cem>sarson ka saag\u003c/em>, greens (especially pungently biting mustard greens) cooked slowly with onion, garlic, ginger, tomato, cumin, and coriander. Topped with butter, the flavorful puree is scooped up with \u003cem>makki ki roti\u003c/em>, thin, tortilla-like corn cakes flavored with fenugreek and ajwan seeds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key? Get your greens fresh, unwilted and unyellowed. Remove any tough central ribs. For side dishes or pastas, steam in an inch or two of lightly salted water until just tender to the bite. Tough greens like collards and kale take longer; broccoli rabe, mustard greens, and lacinato kale will go faster. Drain well, let cool, and then chop or slice before sauteeing. For soups, remove the tough central rib, stack the leaves up and roll like a cigar. Slice thinly and add strips to liquid, simmering until tender. \u003c/p>\n\n","blocks":[],"excerpt":"After a few days of turkey sandwiches, the remains of the stuffing and pumpkin pie for breakfast, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.","status":"publish","parent":0,"modified":1259688503,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":917},"headData":{"title":"Growing Greens | KQED","description":"After a few days of turkey sandwiches, the remains of the stuffing and pumpkin pie for breakfast, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"8586 http://blogs.kqed.org/bayareabites/?p=8586","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/29/growing-greens/","disqusTitle":"Growing Greens","path":"/bayareabites/8586/growing-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Had enough brown sugar and butter for a while? Perhaps as a reaction to the pervasive Pacific Northwest chill, my hosts this year up in Seattle got serious about their meats and starches. At the center of the menu was a 28-lb turkey, lacquered glossy brown through a simulated pit-cooking in the Weber grill, paired up with a huge, lavishly home-smoked ham glazed purple with marionberry jam and bourbon. Alongside were plain mashed potatoes, garlic mashed potatoes, and horseradish mashed potatoes; \"more butter than yams\" casserole of sweet potatoes whipped with nearly their weight in brown sugar and butter and topped with marshmallows; plus sage-and-chestnut stuffing, all of it awash in lakes of turkey and ham gravy. \u003c/p>\n\u003cp>Standing on my California rights, I insisted on adding the wonderful autumn salad found on the menu at \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a> a decade ago, and on the table of wherever I've been having Thanksgiving ever since. A vivid toss of arugula, oak-leaf lettuce, sliced Fuyu persimmons, pomegranate seeds, crumbled chevre, and sweet-spicy pecans, it makes a lively antidote to all that beige stuff. (The exact recipe can be found in the excellent \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Cookbook\u003c/a>, a must-have for seasonally-minded Bay Area cooks.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8602\">\u003c/p>\n\u003cp>But after a few days of turkey sandwiches and the remains of the stuffing, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.\u003c/p>\n\u003cp> Happily, this is their season. While you can grow all the brassica family year-round, they do best in the cool, moist weather of a Bay Area winter. In the brassica family (formerly known as the crucifers, for their cross-shaped stems) are all the cole crops: cabbage, cauliflower, kale, collard greens, mustard greens, broccoli rabe, lacinato (also known as cavelo nero, black, or dino) kale, Brussels sprouts, kohlrabi, and more. They are even better after a frost, when the plant produces a naturally sweet \"antifreeze\" to keep from the water inside its cells from freezing. Hot weather stresses the plants, and makes them more susceptible to disease and pest pressure. In cool, even cold weather, though, they thrive. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brussels300.jpg\" alt=\"brussels\" title=\"brussels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8604\">\u003c/p>\n\u003cp>If you haven't grown brassicas before, the easiest ones to start with are the leafy greens, including broccoli rabe (rapini), collards, and kale. Plant them now, and you'll have fresh greens to pick through spring. The leafy greens will keep producing week after week; pick the large leaves off the outside of the plant to eat, leaving the tiny leaves at the center of the whorl. In a week or two, a whole new crop of large leaves will be ready to pick. Just snap off the bigger leaves and leave the tiny ones down at the center. \u003c/p>\n\u003cp>Since the days are shorter now, growing will be slower. Instead of seeds, it's probably better to start with already established plants. Look for them at well-stocked garden centers or farmers' markets. (\u003ca href=\"http://www.flowercraftgc.com\">Flowercraft\u003c/a> on Bayshore, the Ferry Plaza Farmers' Market, and the Marin Farmers' Market all have good arrays of edible green starts at this time of year.)\u003c/p>\n\u003cp>Being a highly nutritional subsistence food for cultures all around the globe, these sturdy greens are easy to grow and not particularly fussy. In fact, they're vigorous self-seeders and will colonize any neglected corner of your corner for years to come. Prepare the beds with some good compost and mulch around the plants to keep down weeds. Pick leaves as they mature, since the more the plant is picked the more leaves it will push out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kale500.jpg\" alt=\"kale\" title=\"kale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8601\">\u003c/p>\n\u003cp>Right now, lacinato kale is my favorite go-to green. While farmers often disparage the cutesy moniker of \"dino kale,\" the curled, bumpy, black-green leaves do resemble dinosaur skin, if dinosaurs were vegetables. They're less rubbery than common kale and collards, meaning they need only a light steaming, followed by a quick saute in olive oil with some minced garlic, lemon zest and juice, and a sprinkle of hot pepper flakes. Eat them straight out of the pan, if you're like me, or toss them with orecchiette and a handful of grated romano cheese. (Use a mix of broccoli rabe and lacinato kale for a particularly excellent version.) Shredded, they can be the backbone of Portuguese style caldo verde soup with linguisa and potatoes, or a warming Florentine ribollita, the bread-thickened minestrone of beans and vegetables. According to an article in \u003ca href=\"http://www.southernfoodways.com/publications/gravy.html\">Gravy\u003c/a>, the newsletter of the Southern Foodways Alliance, Punjabi truck stops stay open around the clock in winter dishing up bowls of \u003cem>sarson ka saag\u003c/em>, greens (especially pungently biting mustard greens) cooked slowly with onion, garlic, ginger, tomato, cumin, and coriander. Topped with butter, the flavorful puree is scooped up with \u003cem>makki ki roti\u003c/em>, thin, tortilla-like corn cakes flavored with fenugreek and ajwan seeds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key? Get your greens fresh, unwilted and unyellowed. Remove any tough central ribs. For side dishes or pastas, steam in an inch or two of lightly salted water until just tender to the bite. Tough greens like collards and kale take longer; broccoli rabe, mustard greens, and lacinato kale will go faster. Drain well, let cool, and then chop or slice before sauteeing. For soups, remove the tough central rib, stack the leaves up and roll like a cigar. Slice thinly and add strips to liquid, simmering until tender. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8586/growing-greens","authors":["5038"],"categories":["bayareabites_2554"],"tags":["bayareabites_3049","bayareabites_3051","bayareabites_201","bayareabites_1000","bayareabites_3050"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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