Meyer lemons are abundant year-round on my trees in Sausalito.  I try not to waste a single lemon.  I give a lot of them away as gifts to friends and neighbors, and I look for new ways in which to preserve these treasures.

I started making Meyer lemon marmalade several years back, and it has now become very popular with my friends.  In order to keep the rinds from becoming too chewy, it is important to add an equal amount of water to the mix.  In fact, I use a 1:1:1 ratio – chopped Meyer lemons:water:sugar.

This marmalade is especially good with freshly-made scones.

It also goes well with goat cheese.  I simply spread some crusty bread with fresh goat cheese and then spread Meyer lemon marmalade over the top.  It is always a hit!

Ingredients
8 cups Meyer lemons, thinly chopped (approx. 16 lemons)
8 cups water
8 cups sugar

You will also need:
Chef’s knife
Large pot, such as a Dutch oven
Large spoon
Skimmer
Candy thermometer
Large open pan for sterilizing jars
6-7clean jars with new lids and rings
Canner
Jar tongs
Kitchen towel
Canning funnel, clean and sterilized
Paper towels
Regular tongs

Instructions

Place the chopped Meyer lemons, water and sugar into a large pot.  Bring to a boil over medium-high heat.  Reduce the heat and cook at a medium boil, stirring frequently to keep from sticking.  Skim any foam from the top. Continue to cook until the marmalade reaches 220^oF or until thickened.

Meanwhile, put about an inch of water in the bottom of a large open pan.  Add the clean jars, open top down.  Bring to a slow simmer and let the jars cook for at least 10 minutes.  Keep hot.

Put enough water into the canner to completely cover your jars by about an inch.  Put it on a back burner and bring to a boil.

When the marmalade is ready, remove a jar from the hot skillet using the jar tongs and place the jar upright onto a kitchen towel.  Place a funnel into the jar.  Ladle the hot marmalade into the jar until it is almost full.  Leave about ¼” of space at the top.  Wipe the rim of the jar with a paper towel (a damp paper towel works best).

Drop one of the lids into the skillet with the hot jars and leave it there for about 30 seconds.

Remove the lid from the water with tongs and place it on top of the jar filled with marmalade.  Place a ring on the jar and tighten it.

Repeat until all of the marmalade has been ladled into the jars.  Gently place each jar into the canner (the water should be hot by now).

Cover the canner and bring the water to a boil.  Reduce the heat slightly and boil the jars for at least 5 minutes.  I typically do it for 7 minutes.

Turn off the heat underneath the canner.  Remove the jars from the water, dry them off and place them on the countertop to cool.  You should hear the lids pop within a few minutes.  If the jar is sealed, the lid dips slightly in the middle.  If the lid sticks up in the middle, then the jar has not sealed and the marmalade should be refrigerated and consumed within a week.

Be careful with the marmalade until it completely cools – don’t shake it around much.

Makes about 6 (8 oz.) jars of sunny marmalade.

Note: Several photos courtesy of McArdle Images.

This dish features some of nature’s best produce – super sweet Sungold tomatoes, sweet red onions and arugula.  These fresh ingredients, combined with your favorite toasted bread cubes and a sweet-tart vinaigrette, create a salad you will want to have several times a week.  Some of the sweetest and best Sungold tomatoes can be found at the farm stand of Everything Under the Sun at the SF Ferry Plaza Farmers Market on Tuesdays, Thursdays and Saturdays.

Ingredients
2 cups favorite bread cut into 1″ cubes (I use rustic bread from Della Fattoria.)
2-3 Tablespoons extra virgin olive oil (I use California Olive Ranch’s everyday olive oil for this.)
1 small sweet red onion, such as torpedo onions
1 small clove garlic, peeled
2 cups Sungold (or your favorite sweet cherry) tomatoes
1 handful of arugula
2 Tablespoons chopped fresh basil

Vinaigrette:
3 Tablespoons extra virgin olive oil (I use Miller’s Blend or Arbequina from California Olive Ranch.)
1 Tablespoon white balsamic vinegar (You can substitute a favorite dark balsamic if you don’t have white.)
2 large pinches Fleur de sel sea salt
Freshly-cracked pepper

You will also need:
Large baking sheet
Large salad bowl
Cutting board
Chef’s knife
Small bowl for mixing vinaigrette
Large spoon

Instructions
Preheat the oven to 425 degrees Fahrenheit.

Toss the bread cubes with 2-3 Tablespoons olive oil and roast in the oven for 8-10 minutes until crispy and browned.  Remove when toasted.

Meanwhile, slice the onion into very thin slices and put into the bottom of the salad bowl.  Slice the garlic into thin slices and add that to the bowl (be sure to remove the green shoot in the middle, if present).  Slice the Sungold tomatoes in half and add them to the bowl.

Add the arugula and the chopped basil to the bowl.

Add the toasted bread cubes to the bowl.

Meanwhile, mix together the vinaigrette ingredients in a small bowl.

Pour over the top of the salad.   Toss gently.  Serve immediately.

Serves 4 as a starter salad.

Tender asparagus is such a treat.  I can’t resist buying a few bunches when it first shows up for the season in our local farmers markets.

It is delicious alone but also pairs well with so many ingredients, such as grains.  Farro, a type of whole grain with a nutty taste,  is a staple that I keep in my cupboards.  It can be cooked in a number of ways and used in salads, soups and stews.  My favorite way is to cook it risotto-style with fresh vegetables (such as asparagus) and stock.   And to finish it off with a rich parmigiana reggiano cheese and a drizzle of my favorite extra-virgin olive oil.

Ingredients
4 cups stock (mushroom, vegetable, chicken, pork, veal, beef – your preference)
4 Tablespoons extra virgin olive oil (I use California Olive Ranch’s “everyday” extra-virgin olive oil for this.)
1/2 cup chopped red onions
1 cup sliced crimini mushrooms
1/2 cup sliced shitake mushrooms (stem removed first)
1 cup farro
¼ cup dried porcini mushrooms, reconstituted in 1/3 cup red wine
1 lb. asparagus
1 cup parmigiana reggiano or grana padana cheese, freshly-grated
Sea salt and pepper, to taste
Extra-virgin olive oil for finishing (I use a top-grade extra virgin olive oil for this, such as California Olive Ranch’s Limited Edition or Miller’s Blend.)

You will also need:
Large skillet
Paring knife
Large spoon
Medium saucepan
Ladle
Plates for serving

Instructions
Heat the stock in a medium saucepan until it just starts to boil.  Reduce the heat and keep it hot.

Meanwhile, heat 4 Tablespoons of olive oil in a large skillet over medium heat. Add the red onions and sauté until the onions start to soften.

Add the sliced mushrooms and sauté for a few more minutes.

Add the farro and let cook, stirring, for about two minutes.

Pour in about a cup of the stock.

Let cook, uncovered, stirring frequently, until the liquid is almost all absorbed.

Meanwhile, with a slotted spoon, remove the porcini mushrooms from the wine, reserving the wine. Slice the porcinis into small pieces and add to the farro mixture.

Pour in the reserved wine, making sure to strain out the sand.

Keep adding stock, a cup at a time, until only one cup of stock remains.

Break the stems off the asparagus.

Slice the asparagus into 1″ pieces.

When the liquid in the skillet has almost all been absorbed, add the asparagus and the last cup of stock.

Continue to cook until the stock has been absorbed.  At this point, the farro should be tender.

Turn off the heat and add the cheese. Stir well to incorporate.

Add sea salt and pepper to taste.

Serve the farro on individual plates.  Drizzle with extra virgin olive oil to finish.

Serves 4

Fresh asparagus is such a treat – I can hardly wait until the first spears appear in our local farmers markets.  This recipe is super-easy and delicious.  It can be made in about 30 minutes using your favorite pasta or gnocchi.  I like to use organic pasta from local Marin Pasta Works.

Ingredients
Extra virgin olive oil (I use California Olive Ranch’s “everyday” extra virgin olive oil for this.)
1/2 cup chopped onion or shallot
1 bunch (approx. 1 pound) fresh asparagus
1/2 pound fresh pasta
Juice and zest of 1 Meyer lemon
1 cup freshly-grated Piave Vecchio or Parmigiano Reggiano cheese
Sea salt
Extra virgin olive oil for finishing (I use a top-grade extra virgin olive oil for this, such as California Olive Ranch’s Limited Edition or Miller’s Blend.)

You will also need:
1 large skillet
1 large pot
Colander
Large spoon

Instructions
Fill the pot about half full with water.  Toss in about a tablespoon of sea salt.  Place on the heat and start to bring to a boil.

Meanwhile, coat the bottom of the skillet and place it on the stove over medium heat.

Add the onions or shallots and let them start to cook.

Break the stems off the asparagus and discard (or use in stock, compost, etc.).

Cut the asparagus into bitesize pieces (about an inch in length).

By this time, your pasta water should be boiling.  Add the pasta to the water, stir it and bring it back to a boil.

When the onions are translucent, add the asparagus to the pan and continue to cook over medium heat until the asparagus is slightly tender.

When the pasta is cooked but al dente (soft but still a little firm to the bite) in texture, remove it from the heat and pour into the colander to drain.

Pour the hot, drained pasta into the skillet with the asparagus and onions.

Add the lemon juice and lemon zest.

Stir gently to combine.  Cook over medium heat for about 3 minutes.  The pasta should start to brown on the bottom.

Remove from the heat.  Add sea salt and pepper, to taste.

Plate the pasta in bowls.

Top with grated cheese and a drizzle of extra virgin olive oil. (I used California Olive Ranch’s Limited Reserve extra virgin olive oil for this.)

Serve immediately.  Serves 2-3.

This is one of my favorite ways to bring out even more flavor in vine-ripened tomatoes.  You can either peel the tomatoes first, or leave the skin on – it depends on how you would like to use them.  We typically eat them right away, but I also like to use slow-roasted tomatoes in my Fresh Tomato Tart recipe. 

Ingredients
6-8 medium-sized Early Girl (or your favorite kind) tomatoes or 2-3 dozen cherry tomatoes (peeled or not – depends on the final use)
Extra-virgin olive oil
Sea salt
Pepper
1 clove fresh garlic
4 sprigs fresh oregano (can also use fresh basil or thyme)
1/4 teaspoon sugar (optional – this is really only needed if the tomatoes need a little more sweetness)

You will also need:
Large pot
Water
Serrated knife
Cutting board
1 large baking pan (I typically use a 13″x9″x2″ pan)

Instructions
If peeling the tomatoes, fill a large pot with water and bring it to a boil.  With a serrated knife, make an “x” on the top of each tomato, being careful to slice only through the outer skin. 

Drop the tomatoes into the boiling water for about 2 minutes. 

Remove them from the water and place them onto a cutting board.  The skin should easily peel off. 

Slice each tomato in half and remove the core at the end.  Using your hands, remove the seeds from each half. 

Drizzle the baking dish with enough olive oil to coat the bottom.  Sprinkle with sea salt and pepper.  Add the sliced garlic and spread out in the pan.   Strip the leaves from the herbs and add them to the pan. 

Place the tomatoes, cut side down, in the pan.  You can put them close together in the pan.  I separated them because I was only using a few tomatoes.  Brush the top with olive oil.  Sprinkle with the sugar, if needed.

Bake at 250 degrees Farhenheit for two hours.  Remove from the oven and let cool. 

Use the tomatoes in a recipe or just enjoy them as is.  Be sure to use the oil and to scrape the goodies from the bottom of the pan.

Marin Roots Farm brought baby radishes and radish flowers to the market this week.  They were exceptionally fresh and flavorful.  So flavorful, in fact, that I didn’t want to waste one single bite of the roots or of the greens.   Making pesto from the leaves is one of my favorite ways to showcase the spicy green tops.  This pesto is delicious when served as a topping for bread or with pasta. 

Ingredients
2 handsful of radish greens, washed and patted dry
1/4 cup radish flowers (optional)
1 clove garlic, minced
1/3 cup chopped roasted almonds
1/3 cup freshly-grated parmigiano regianno cheese
1/4 cup rehydrated sundried tomatoes, diced (optional)
Extra-virgin olive oil
Sea salt
Freshly-cracked black pepper

You will also need:
Food processor with bottom blade attached

Instructions
Drop the radish leaves and flowers into the food processor and process for a few seconds until finely chopped. 

Add the minced garlic, the almonds, the cheese and the diced sundried tomatoes, if using them.  Process for a few seconds until everything is well-combined.  Drizzle in enough olive oil to make a nice paste.  Season with sea salt and pepper to taste.  Serve as an appetizer with sliced bread or with pasta.

I like to serve the baby radishes themselves with a dish of fleur-de-sel (sea salt) for dipping.

Fava beans are appearing now in our local Bay Area farmers markets.  They are so fresh-tasting and delicious.  You do have to shell them, cook them and peel them before serving.  However, they are so worth it – and it really takes only a few minutes. 

When choosing fava beans, go for the pods that are smaller, uniformly green and crisp. The beans inside should be green, too. Avoid the larger pods that have yellowing beans inside.

Start by shelling the fava beans. Remove the stem end and pull off the string that runs lenghwise along the pod.  Open the pod and remove the beans inside.  Discard the pods. 

Cook the beans until they are just tender. To do that, put them into a saucepan and cover them in water. Bring the water to a boil and let the beans cook for only 1-2 minutes, until they are just stating to get tender and the skins loosen up. Remove the beans from the heat and drain them immediately. Fill the pot with cold water to stop the cooking of the beans. Drain again and let them rest until they are cool enough to handle.

The fava bean must then be popped out of its skin. Grasp it between your thumb and forefinger and push. The whole bean should pop out. Discard the skin and keep the naked bean.

Now that the beans are shelled, cooked, skinned and ready to go, put them onto some decorative salad plates, drizzle them with a really nice olive oil, sprinkle with a coarse sea salt (such as fleur de sel) and finish with a bit of fresh lemon zest (Meyer lemon, if possible). Add some shaved parmigiano reggiano, some fresh burrata or fresh mozarella for an extra-decadent treat.

Here are more recipes that feature fava beans:  Crostini of Fava Beans with Meyer Lemon, Seared Salmon with Fava Beans and Truffle Oil and Seared Dayboat Scallops with Fava Beans.

Artichokes are in full season right now and can be found in our Bay Area farmers markets.   If you want to see how artichokes grow, take a trip down to the Castroville area right now.  The roads are lined with fields of artichokes.  In fact, 80% of the artichokes that are grown commercially come from Castroville, California.

Artichokes are members of the thistle family.  I know from experience that if you leave an artichoke on the plant too long, it will turn into a gorgeous purple flower.

When choosing an artichoke at the market, look for those that are dark green with tight leaves.   If the leaves are opened up, they might be too tough for eating.

My favorite way to cook an artichoke is to roast it, along with some Meyer lemons.  I first had a similar dish at Cindy’s Backstreet Kitchen in St. Helena, California.  I went home, picked some Meyer lemons from my tree and started experimenting.  I have been making this dish ever since!

Ingredients
4 medium to large artichokes
4 cups water
1/2 bottle white wine (Sauvignon blanc or chardonnay will work fine)
3 Meyer lemons, cut in half
1 bay leaf
1 teaspoon whole mixed peppercorns
1 teaspoon sea salt
Extra-virgin olive oil
Fleur de sel

You will also need:
1 large pot
1 large baking dish
1 chef’s knife
1 paring knife
kitchen scissors
Large slotted spoon

Instructions
Prepare the artichoke by trimming the stem down to about an inch and removing the small outer leaves at the bottom.  Cut the tops of the leaves off so that there are no prickly thorns to surprise anyone. Cut the artichoke into quarters and remove the choke (the fibrous area in the center) from the each quarter.

Meanwhile, fill a large pot with the water, the wine, two of the Meyer lemon halves, the bay leaf, the peppercorns and 1 teaspoon of sea salt.  Bring to a boil.  Add the artichoke quarters and bring back to a boil.  Reduce the heat to medium and cook for about 10 minutes until the artichokes are just starting to get tender throughout.  Remove from the heat.

Preheat the oven to 425 degrees Fahrenheit.

Remove the artichokes from the liquid with a slotted spoon and put them into a large baking dish.  Drizzle the artichokes with olive oil, rubbing each one to make sure that it is coated with the oil.   Rub the remaining 4 lemon halves with olive oil and place them, cut side up, in the baking dish, as well.

Roast at 425 degrees Fahrenheit for about 30 minutes,or until the artichokes and the lemon halves are browned.    Remove from the heat.  Sprinkle with fleur de sel (sea salt).  Serve the artichokes along with the roasted lemons.  Squeeze the roasted lemon juice over the artichokes for a real treat.

You can, of course, also serve this dish with your favorite aioli, mayonnaise or yogurt dipping sauce.

Serves 4.

Morel mushrooms have arrived for the 2010 season!   These are the mushrooms that resemble the tip of your finger and have a honeycomb texture to them.   I found morels this week  at Far West Fungi in the San Francisco Ferry Building Marketplace. 

The morels that I bought were already pretty clean, but before cooking them, I rinsed them quickly to remove any dirt that might have gotten into the honeycomb areas.  Then I sliced them in half and rinsed them quickly again.  I set them onto paper towels to drain. 

I like to prepare morel mushrooms simply by sautéing them in butter and finishing them with a little sea salt and chopped parsley. 

If I am preparing a meat dish such as filet mignon, I like to have a morel mushroom sauce with it.  To make the sauce, I saute a little chopped garlic in butter, add the mushrooms and cook them for about a minute on each side.  Then I add a little chicken stock, simmer for about 2 minutes, then remove the pan from the heat.  I finish the dish off with a little crème fraiche and sea salt.  It is very quick and easy and so delicious. 

Morel mushroom season is short so be sure to pick some up soon.

I was buying collard greens from Everything Under the Sun’s farm stand at the San Francisco Ferry Plaza Farmers Market last Saturday when owner Bill Crepps asked me if I had tried roasting kale.  I responded that I hadn’t yet tried it, but that I loved roasted vegetables.  After I left the stand, I kept thinking about it.  Before I left the market, I went back and bought two bunches of his beautiful, deep green kale for $3.  That evening, we roasted it in the oven and it was so tasty – like eating potato chips.   Kale is in season right now and this dish is so simple to make.  Only takes about 15 minutes to cook! 

Ingredients
1 bunch (handful) of kale leaves, washed and stems cut off near the base of the leaf
Enough olive oil to coat the leaves
Fleur de sel (sea salt) to finish

You will also need:
1 medium bowl
1 shallow baking pan

Instructions
Preheat the oven to 375 degrees Fahrenheit. 

Toss the leaves with olive oil and lay them out onto the baking sheet in a single layer.   Bake them for about 15 minutes until golden brown and crisp.  Remove them from the oven and sprinkle with fleur de sel.  Serve right away. 

Serves 2 as appetizer or side dish.