- Author: Pam Devine
She loves to make soup-especially cream of yesterday.—Milton Berle
Suddenly, as I ride my bike to work in the morning, I’m not wearing my capris and sandals, I’m wearing pants, shoes and a jacket—sometimes even gloves! The scarf and ear muffs are not long behind—we have definitely hit fall in northern California!
And fall makes me want to cook comfort food, and what’s more comforting than soup. Not only is soup easy to make, nutritious, delicious, filling and thrifty, you can hide, I mean use, lots of veggies, even some leftovers. Soup is very forgiving. If you add too many ingredients, it just becomes stew!
What’s more elementary...
- Posted By: Alec Rosenberg
- Written by: Harry Mok
Back in the 1960s and 1970s, when organic was a foreign word to most Americans, students at UC Davis and UC Santa Cruz were part of a wave of environmental activism that sought alternatives to agricultural methods that distanced people from farms and relied on heavy use of chemical pesticides and fertilizers.
In 1971, student enthusiasm for a garden at UC Santa Cruz that used natural cultivation methods grew so much so that 14 acres were set aside for the UC Santa Cruz Farm and Garden to create more opportunities to research...
- Author: Brenda Dawson
I brought my camera with me to a Master Food Preservers class Saturday at UC Cooperative Extension Sacramento County on pressure canning. In case you’ve been thinking about participating in a Master Food Preservers class, here’s a peek inside the Sacramento demonstration kitchen:
“Cooking is a whole different ball game from canning — a whole different science,” Prendergast said. He's been a UC Master Food Preserver since 1995, and regularly teaches the monthly Saturday morning classes in Sacramento county. Next month's Saturday morning class will...
- Author: Cynthia Kintigh
To me, one of the best things about fall and winter in California is that these seasons herald the beginning of citrus season. Each November, I anxiously await the arrival of the Satsuma Mandarins at the farmer's market, and during their short but delicious season we indulge in a 10-pound bag of the little gems every week.
We have three kinds of citrus growing in our backyard, (sadly no Satsumas), and I secretly enjoy calling family back in Colorado when I know it's snowing to report that we are enjoying juice squeezed from oranges picked from our tree that morning.
If you enjoy growing your own citrus (even without the guilty pleasure of tormenting your relatives) you'll want to check out the new UCANR publication
- Author: Jeannette E. Warnert
A jewel-toned garnish for California cuisine, antioxidant-rich elixir of good health, drought-resistant tree ideal for desert-like regions in California, the pomegranate has inner beauty and outward resiliency driving its growing popularity.
Pomegranates have been cultivated since ancient times, and are referred to poetically in texts ranging from the Bible to Shakespeare’s Romeo and Juliet. They are unusual among California fruit. Tough, leathery skin protects bright red, tart-sweet juice sacs, called arils, which are separated in groups by white spongy tissue. Inside each sac is an edible seed which contains fiber and unsaturated fat. The red pulp is a good source of potassium and vitamin C.
More a large shrub than a...