I love this nutty & tangy spread on toast as well as a nice aged cheddar. The tapenade recipe came from my Rogue Market box supporting local farms!
Ingredients 1 bunch of beets, about 4 medium size 3 Tbsps. extra virgin olive oil 3 garlic cloves, minced 1/3 C. balsamic vinegar 3/4 C. toasted walnuts Salt & Pepper
Preheat oven to 400° F . Leave beet roots whole and cut off all but 1/2” of the greens. Toss beets with the olive oil and place in a roasting pan. Cover with foil and roast for about 45 minutes. Peel beets by rubbing them under cool water and slipping the skins off with your fingers.
Put peeled beets in a food processor with the garlic, vinegar, and walnuts. Puree until a coarse texture. Add salt & pepper to taste.
Preheat oven to 350° F. For crunchies, cut baguette into thin slices. Place them on baking sheet. In a small bowl, mix 1/4 C. olive oil, 1/2 tsp. of kosher salt, and a few dashes of zatar (optional). Brush each slice with the mixture and bake for about 10 minutes, or until golden brown. For a twist, use Blood Orange olive oil.
I named these crunchies because it’s what my children first called them, and the name just stuck. As you may have guessed, crunchies are so versatile!
I love these new greeting cards from dicky bird, based in the U.K. Their 12 newish designs are playful yet elegant and, best of all, the cards are printed on heavy matt paper stock (for all of us out there who relish in paper weight). And, they do send orders via Royal Mail so be sure to stock up and be prepared for all those occasions that call for a memorable greeting.
These farm box treasures - chunky carrots, peppercress, baby fennel, radishes, arugula, sage - created a unique fresh scent in my kitchen... if I could just bottle that up. Thank you County Line Harvest.
In addition to having exceptional local food available at the Farmers Market, we often stop by Marin Sun Farms for a hearty savory meal. It's less than a 5 minute drive from downtown Point Reyes, on Shoreline Highway. Stop by for lunch - open 12:00 to 4:00pm - or pick up some 100% grass-fed beef, lamb, goat, pasture raised chickens, pork or eggs before your drive home.
Pictured above is my favorite dish combos, lamb burger and pork fries. The lamb burger has a few drops of blue cheese which is heavenly. They also have a small but good wine list, and all beverages served in mason jars. And, I always get an order (or 2) of their crispy pork fries. Although, I had admit to my husband that his fries are still No. 1 in my little food book. He does his in duck fat, and they are out of this world!
Marin Sun Farms
10905 Shoreline Highway 1
Point Reyes Station, CA 94956
Phone: 415-663-8997, x204