Few foods are as versatile, delicious, or as nutritious as the potato. A member of the night shade family, it was once thought to be poisonous. We can thank Sir Walter Raleigh for debunking this superstition by planting them on property he owned in Ireland. The Irish began growing and eating potatoes in big quantities, and today, hundreds of varieties are grown around the world.
A rainbow of potatoes at your farmers' market
Storage & Selection
Potatoes, regardless of their variety, should be well shaped, firm with a relatively smooth skin and only a few shallow eyes. Pick those with good color without cuts, dark or soft spots, wrinkles or wilted skin, or any that have started to sprout. Potatoes that have been exposed to the light too long will have a green tinge. This is caused by the alkaloid solanine, which is toxic if eaten in quantity, so cut or scrape any green portion off before using that potato. Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don’t store onions and potatoes together, as the gases they each give off, will cause the other to decay.Preparation
Select the variety that’s best for the way you want to use it, and leave the skin on if possible. Remove any deep eyes, sprouts, or green spots, and scrub under cold water before cooking. It is recommended you cook potatoes in stainless steel pots, as aluminum or iron will discolor them. Peeled raw potatoes will also discolor if exposed to the air, so if you can’t cook them immediately, put them in cold water with a few drops of lemon juice or vinegar, until you can.Varieties
Russets: Russet Burbank is the workhorse of potatoes. It is oblong, russet brown in color with netted or somewhat rough skin. It is primarily used for baking and for French fries because of its high starch content which makes it fluffy when cooked. Rosset Norkotah, Centennial Russet, and new russets such as the HiLite Russet, and Ranger Russet, are other varieties that give the name more versatility in boiling, mashing, and roasting.
Red potatoes: Round red potatoes have a rosy red skin with white flesh. Red Norlands, Pontiac, Red Lasoda, Sangre, and Larouge, are the main varieties. Chiefton, Viking, and Red Ruby are less common. Their waxy texture makes them perfect for boiling but they can be used for any cooking purpose. Cook them unpeeled, and mash, or use in a potato salad for a different look.
White potatoes: Round whites such as the Superior are light to medium brown in color, and are an all-purpose potato used mostly for boiling and baking. Long whites such as the White Rose are grown in California during the spring and summer. They have an oval shape with a thin, light tan, almost translucent skin and are good for boiling and roasting as well as in potato salads.
Yellow-fleshed potatoes: Yellow-fleshed potatoes such as Yukon Gold seem richer and less in need of butter than others.
Blue potatoes: Blue potatoes are somewhat of a novelty, although they’ve been around for thousands of years. The outside is deep blue or purple and the flesh ranges from blue to white.
Fingerlings: These are about the length of your pinkie finger and are wonderful for roasting.
Desiree: Desiree has pinkish flesh, and is good for roasting and steaming.
New potatoes: These are a variety of young potatoes that haven’t had time to convert their sugar fully to starch. They have a crisp waxy texture with thin, undeveloped wispy skins. Their small size makes them perfect to cook whole boiled or pan-roasted. They are excellent for potato salad because they retain their shape after being cooked and cut.Tri-color Potatoes with Basil Pesto
8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
Nonstick vegetable oil spray
1-1/2 pounds red-skinned new potatoes
1-1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)
1 pound blue potatoes (each about 1-1/2 inches in diameter)
3/4 cup freshly grated Parmesan cheeseBlend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer. Transfer potatoes to serving bowl. Add cheese and toss to coat.
 
|
||
|
When spring is still a whisper away, it’s a good time to explore the cool-weather vegetables we normally take for granted….and I’m hard-pressed to think of one more overlooked than the humble radish. Often dismissed as little more than a colorful afterthought for crudité platters, there is probably not a grocery store in California that doesn’t keep a permanent mound of red radish bunches piled high in the produce department (or, worse yet, stripped of their leaves and decaying in plastic bags.) Unfortunately, more often than not these little orbs are unpalatably peppery, giving the entire genus a bad rep. Although available year ‘round, radishes are just now coming into their finest season. And if you’ve limited your past consumption to only the red globe varieties, you are in for a very affordable surprise at the farmers’ market. Members of the mustard family, radishes are root vegetables that resemble tiny beets or turnips. Aficionados reach for the reliably mild Flambo or French Breakfast radish, so chic with its elongated shape, red shoulders, and white tip. White Icicle radishes are, as the name suggests, long, thin, and snowy white. The rounded Easter Egg radish comes in varying shades of red, pink, purple, and white; often bundled together for visual appeal. It is believed radishes were first grown thousands of years ago in China, and eventually migrated to Egypt and Greece. They made their way to England in the mid-16th century, and were cultivated in Massachusetts less than 100 years later. Although now grown throughout the U.S., the largest commercial crops come from California and Florida. While perusing radishes at the farmers’ market, be sure to also stock up on end-of-season apples, pears, and citrus. And treat someone special to a bouquet of fresh flowers to brighten up a cold wintry day. Radish Tips and Trivia
Radish Crudité This classic French appetizer couldn’t be easier on the host—nor is there a better way to showcase your latest radish finds from the farmers’ market. The quality of each ingredient elevates the simple to the sublime. Whole young French Breakfast radishes (the smaller the better), or red globe radishes, halved lengthwise
Variations: –Mix chives or other fresh herbs into the butter before serving. –For added depth of flavor, offer truffle salt (available in many gourmet shops), or mix a bit of finely grated lemon zest into plain coarse salt. –Provide a small dish of toasted cumin seeds as an alternative to salt. February is American Heart Month and that means it’s a good time to think about a disease that kills more than 600,000 Americans each year. Heart disease is the leading killer among both men and women. But there’s lots we can do to stay heart healthy. According to the CDC, making these healthy lifestyle choices can help:
It’s also important to know the signs of an impending heart attack, because they can start slowly and symptoms may seem mild. According to the National Heart, Lung and Blood Institute, these are the signs that may mean a heart attack is in progress.
For more information, check out the CDC and the American Heart Association. Visit our information booths at the farmers’ market and pick up some great healthy recipes and other heart health information. Can you believe that it’s 2012? Where did the past year go? Usually, when the new year rolls around we make a list of resolutions that eventually falls by the wayside as the months pass. This year, let’s make it simple. Keep that promise to yourself - resolve to visit your farmers’ market for fresh, healthy, and delicious California-grown produce and make it part of your weekly routine. The closer you eat to the source, the better off you are – no chemicals, no fillers, no by-products, just healthy fresh fruits and vegetables grown by your farmers. The best way to get and stay healthy is to eat more plant-based foods, eat less red meat and more fish and other lean protein, drink lots of water, and stay away from sodas and prepackaged foods loaded with salt and preservatives. Best of all, fruits and vegetables have fewer calories overall than processed foods. To help you along the road to health we’d like to remind you that the old “My Pyramid” program is out, and the simpler “Choose My Plate” program is in as the latest incarnation of the Dietary Guidelines. Choose My Plate provides a quick visual summary of the recommendations in the 2010 Dietary Guidelines that the USDA published in February, 2010. More information on the Choose My Plate program can be found at www.choosemyplate.gov. The Basic Program Balancing Calories: Enjoy your food, but eat less. Avoid oversized portions. Foods to Increase: Make half your plate fruits and vegetables. Make at least half your grains whole grains. Switch to fat-free or low-fat 1% milk. Foods to Reduce: Compare sodium in foods like soup, bread, and frozen meals and choose the foods with lower numbers. Drink water instead of sugary drinks. Bring your kids to the market and teach them about where their food comes from, let them select produce that they might like to try, and let them help prepare healthy meals at home. For some exercise, you first have to pry them away from the TV, the computer, and the gaming consoles! Have a game of football in the backyard, take the dog for a walk, or join them in a bike ride around the park. Let’s all work together to make this next generation a healthier one. Remember, it’s never too late to start eating healthy! And we’re here to help! Stop by the Information Booth at the market and pick up some great healthy recipes and an assortment of important brochures on the subjects of diabetes, women’s health, and more. Stop by the farmers’ market for healthy ingredients – and, as we mentioned last year, don’t forget to laugh, have some fun, and smell the roses along the way – it’s good for your heart! Here’s a tasty warm soup full of good things to keep you warm on a chilly January day. Easy Vegetable Bean Soup In a large saucepan, sauté onions and garlic in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt and pepper to taste; simmer, uncovered, for 5-7 minutes or until vegetables are tender. Add beans and simmer 2 to 3 minutes until hot. Add a package of instant brown rice if desired. Serve. There’s nothing like the smell of fresh greenery this time of year, and your local farmers’ market offers fresh wreaths, poinsettias, and living trees for all your holiday decorating. Make them last through the season with some of these simple care tips. Main Street Nursery at the Concord Farmers’ Market has wonderful poinsettias and small evergreens to decorate your home. And other Contra Costa farmers’ markets will have various centerpieces, gorgeous cut flowers, and other holiday offerings. Living Trees Poinsettias Fresh Seasonal Produce Makes a Great Centerpiece
Clove Orange Centerpiece Gift Baskets Your local farmers’ markets thank you for your support over the past year and wish you and your family and friends a joyous and peaceful holiday season! ‘Tis the season for holiday baking and cooking and there’s no better place to find interesting and tasty ingredients than your local farmers’ market. Freshness and quality are the first considerations and you won’t find better than here. Fresh eggs, a baking necessity, are here from Great Valley Poultry, both brown and white. Sweet honey is here from Diablo Creek Apiary for delicious cookies. Dried fruits and nuts for breads and pastries come from Fontana Farms. And wonderful olive oils are here from Olio bello D’Olivo in Brentwood. These are just a few of the awesome producers who can help you check items off your list. Fresh fruits and vegetables are in abundance for all those special holiday meals. Citrus is arriving – oranges, grapefruit, lemons, and pomellos. Make a batch of winter sangria, add fresh lemon juice to your lemon bars and lemon pound cake, and add sectioned grapefruit and oranges to spinach and onion salads. And pick up some crisp tart apples for baking at Rainbow Orchards. Colorful pomegranates and little fuzzy kiwifruit are here too, a perfect match for citrus. Organic winter vegetables like potatoes, carrots, onions, broccoli, cauliflower, celery, and kale from J&M Farm or Nunez Farm are wonderful for fresh homemade soup. Simmer on the stove and enjoy with some fresh baked bread from Great Harvest Bakery or Le Croissant Bakery. Or for a special holiday side dish pick up some big fat sweet potatoes and bake or roast in the oven. The farmers’ market is also a great place to find unique holiday gifts for everyone on your list, from gourmet cooks, to gardeners, to overworked moms. Try a basket of fresh California winter fruit, or a gift pack of wonderful olive oils, balsamic vinegars, and breads, or a sampling of homemade soaps, bath salts and lotions, or even a selection of potted herbs and potted plants to grow at home. Your local farmers’ market has it all, without the frantic pace of a shopping mall. You can select items from different producers and create your own individual gift basket that will suit your special recipient perfectly. Think of a theme for your gift basket and collect your items from the market, add glasses or mugs, pretty napkins, and your basket is ready! This list was so popular last year that we decided to present it again to help give you some great ideas for your gift baskets.
The farmers’ market is great for fresh decorating ideas, too. Stud big fresh oranges with cloves and add to a bowl as a centerpiece or tie them with ribbon and hang from a light fixture (the heat from the light bulb will enhance the fragrance). Place lemons on a fresh wreath for fragrance and color. Add beeswax candles and fresh cut flower heads to a shallow bowl filled with water. Fill a bowl with pomegranates and cinnamon sticks for another centerpiece. Use your imagination! The farmers’ market is the best place to find your holiday meal and party ingredients as well as offering awesome gift ideas ready to go! The farmers’ market is a fun place to be during December with everyone in great spirits and walking about gathering their gifts and fresh edibles, so stop by and say hello, pick up your party and gift necessities, and wish your hardworking farmers and producers a happy holiday season. We wish you the same! And don’t forget to donate fresh produce to your local food bank so that everyone can have a healthy happy holiday. Oranges, tangerines, grapefruit, lemons, and pomellos are here to brighten up the holidays. Serve them sliced fresh in salads and desserts, juice them for holiday beverages, or decorate them with cloves for centerpieces. California used to be known for its acres and acres of oranges and other citrus in years gone by. Though not in the same quantity, there are still many orchards today filled with citrus trees of all kinds. The selection of citrus has expanded with new and interesting boutique varieties that you can find at your farmers’ market. Mandarins and oranges are available in large quantities at the market, little kumquats fill bins and boxes, and giant pomellos and grapefruit cover tables with color. You can’t beat the selection of citrus at your farmers’ market in the winter months! Select lemons and limes to add zing to your holiday desserts, salads, and beverages. Make a batch of orange nut bread, lemon bars, or lemon pound cake with citrus glaze. Toss together sliced red onions, orange and grapefruit segments, spinach leaves, and a balsamic vinaigrette for a refreshing salad. And for your holiday parties slice fresh citrus and add to your favorite fruity red wine for a winter sangria. Use colorful citrus for fragrant holiday decorations.
Here is an awesome appetizer using citrus and fresh Dungeness crab – perfect for holiday parties and gatherings. Dungeness Crab on Endive Leaves with Citrus 6 tablespoons mayonnaise In a small bowl, combine the first six ingredients. Stir in the crab, onion, celery and pimientos. Spoon 1 tablespoon onto each endive leaf. Top with section of orange or grapefruit. Refrigerate until serving. Makes 16 appetizers. Let’s not forget those in need this holiday season. Pick out several bags of oranges and tangerines and deliver to a food bank near you to be distributed to those less fortunate. It’s all in the holiday spirit! Enjoy the season’s best with fresh California citrus! Happy Holidays to All! The big question after Thanksgiving is what to do with all the leftovers. We all love big fat turkey sandwiches, but what else can you do with the rest of the turkey, potatoes, and stuffing? Here are some ideas for using the leftovers in healthy and delicious ways—for lunch or dinner. Turkey Shepherd’s Pie with Leftover Mashed Potatoes Preheat oven to 400°F. In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer. Sprinkle with shredded cheese. Place pie on a baking sheet and bake 15 minutes, until top is golden brown and the filling is bubbly. Recipe: Debra Morris, PCFMA . Chopped Turkey Salad In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain. Let cool, then cut into 1/4-inch pieces, and set aside. In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce, season with salt and pepper. Recipe: Mario Hernandez, PCFMA. Asian Turkey Wraps Spray cooking spray into a large skillet over medium heat. Add turkey and warm; add onion. When onion is browned, add garlic and ginger and stir for about 1 minute. Stir in broccoli, water chestnuts, teriyaki sauce and sesame oil. Cook for about 10-15 minutes or until broccoli is wilted down and heated through. Serve in slightly heaping 1/2 cup portions on 8 inch tortillas or large lettuce leaves. Recipe: Debra Morris, PCFMA. Turkey Enchilada Casserole In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until warm. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Recipe: tasteofhome.com. In a perfect world I would spend this month leisurely baking cookies, tying tartan ribbons around the hundreds of (imaginary) jars of jam I made last summer, and writing personal notes in every single holiday card. But the reality of December is an entirely different matter. In addition to my regular work schedule there are dozens of parties to attend, an inordinate amount of cooking and entertaining at home, and lots of time spent with friends with whom I may have lost touch during the year. Paired with endless trips to the grocery store and last-minute shopping for gifts, it’s easy to become frazzled and lose sight of what’s really important. I know. I do it every year. An early morning excursion to the farmers’ market is my personal form of therapy, however. No nasty traffic jams or cranky shoppers at that hour. No fluorescent lights or recorded carols to raise my anxiety level. Just warm people and nature at its most beautiful, in the crisp morning air. (If the truth be told, I secretly enjoy the rainy mornings even more, when only the most discriminating shoppers show up.) While I pick up what I’ll need for weekday meals and potlucks, I scout out the many bargains available at the market. Along with fragrant wreaths and seasonal flowers, gifts of good taste abound. Our farmers’ market carries much more than perishable produce; there is locally produced extra virgin olive oil, vinegars, artisan jams and preserves, and glistening jars of sun-dried tomatoes. All make deliciously practical gifts. As I linger over all the little bags of freshly dried fruits and nuts at the market, my mind always wanders back to the kitchen. Gifts from the kitchen show you care—but procrastinators like me don’t have much time for starting a new project mid-December. Then my mind turns to chocolate bark. Homemade candy in less than an hour. No thermometers, no marble slabs, no sugar that refuses to caramelize. Easy breezy. Face it: this is a chocolate-coated month. There is simply no way around it. But joining the masses doesn’t mean you can’t sneak a few healthy ingredients into the mix. And it’s the quality of the ingredients that give this recipe the edge. Good chocolate abounds in the Bay Area, and buying in bulk makes it affordable. As far as all the bumpy little goodies that lend personality and flavor to your bark, shopping at the farmers’ market ensures the nuts are part of this year’s crop—not something recently liberated from a warehouse freezer—and the dried fruit is consistently plump and moist. Packaging is also key: I opt to pack homemade bark in either clear cellophane bags tied with red-and-white bakers’ twine, or plain white Chinese takeout boxes. (Most restaurant supply stores sell them in large plastic sleeves for next-to-nothing.) Or, when I find small tins that aren’t festooned with crazy caricatures of snowmen and reindeer with red noses, I stock up on them. If you’re a thrift shop or flea market kind of person, you can usually find great prices on single china plates—so pretty to pile a mound of bark on top, and wrap in clear cellophane with a festive bow. A custom-made gift has never been simpler. Chocolate Bark with California Nuts and Fruit
Some thoughts on making your bark as good as your bite: –Most people agree that chopping chocolate can be tedious, but it makes the whole melting process go such much faster and efficiently, you really don’t want to take a shortcut here. I find a serrated bread knife makes the job a little easier. –For a change, top the bark with chopped crystallized ginger and/or candied orange zest. –Or add a little zip to the chocolate by stirring in a teaspoon or two of chipotle or other chili powder and a generous pinch of ground cinnamon –For those who choose to gild the lily, melt a little white chocolate and drizzle it over the completed bark. A holiday homage to Jackson Pollock. The holiday season kicks into full force this month, commencing with a very special meal on Thursday, November 24. Since Thanksgiving dinner is designed to showcase nature’s bounty, shopping at the farmers’ market makes more sense than ever. It is also a very important way to give thanks to the people who grow the food we eat throughout the year. Free from the glare of fluorescent lights, and harried hosts pushing cumbersome shopping carts through crowded supermarket aisles, the farmers’ market offers a plentiful selection of pumpkins and other winter squash for soup; a gamut of greens for salads; sweet potatoes to bake; russet potatoes to mash; artisan breads for homemade stuffing; Brussels sprouts, green beans, onions, and plenty of other seasonal veggies for side dishes; apples for pie; and flowers for the table. It’s all right there—in the crisp November air. A trio of pies traditionally ends the Thanksgiving meal at my house: there’s always pumpkin, apple, and something nutty. Last year I decided to forgo the cloying sweetness of pecan pie and instead spotlight the new crop of locally grown walnuts. How did it go? As the last crumb was devoured, we unanimously agreed there is no reason to ever turn back. The pleasant bite of toasted California walnuts, paired with an optional glug of all-American bourbon, offsets the richness of the filling. (If you prefer to omit the bourbon for any reason, just increase the vanilla to 2 teaspoons.) This pie is just one more reason to be thankful we ended up living in California. California Walnut Pie Preheat the oven to 350 degrees. On a lightly floured surface, roll the dough into circle about 13-inches in diameter. Ease the dough into a 9-inch pie pan and form a decorative border as desired. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, or until firm. Spread the walnuts on a baking sheet and bake, stirring once or twice, until fragrant and lightly toasted, 7 to 10 minutes. Set aside to cool. Carefully position an oven rack in the lower third of the oven and place a heavy baking sheet on the rack. Increase the oven temperature to 425 degrees. In a medium bowl, whisk the eggs until well blended. Press the brown sugar through a sieve into the bowl (to ensure there will be no lumps). Whisk in the corn syrup, melted butter, bourbon, vanilla, and salt until combined. Here is where you make a choice: If you just want a delicious pie and don’t care if it looks a tiny bit homely, coarsely chop all the toasted walnuts now and be done with it. Scatter the nuts over the bottom of the chilled pie shell and skip to Step 7. But if it’s important for you to create a photo-worthy Martha-kind-of-pie, proceed to Step 6. To determine how many walnut halves are needed to decorate the top of the pie, draw a 9-inch circle on a piece of paper; then arrange enough toasted walnut halves in concentric circles to fill it. Gather up these nuts and set aside. Coarsely chop all the remaining walnut halves and pieces and scatter them over the bottom of the chilled pie shell. Arrange the reserved walnut halves over the top decoratively in concentric circles. Carefully pour the filling into the pie shell. If needed, re-position any walnut halves that have floated out of place. Place the pie pan directly on the hot baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the filling is puffed around the edges and a knife inserted 1-inch from the center comes out clean, 30 to 35 minutes longer. Cool completely on a wire rack. If made in advance, cover tightly with plastic wrap and refrigerate for up to 2 days. Serve at room temperature, cut into wedges, with whipped cream. Makes one 9-inch pie, to serve 8 to 12. On a day like Thanksgiving, any recipe that doesn’t require last-minute fussing in the kitchen always catches my eye—especially when it’s for the end of the meal. By the time I’m ready to serve dessert, I’d rather be holding a wine glass than a hand mixer. I’ve never been a fan of those artificially flavored whipped toppings that come in a tub or an aerosol can; and I think using them at Thanksgiving should be a crime. But making freshly whipped cream was just one more last-minute thing to add to my “to do” list. For years I’ve tried quick-fixes to stabilize cream so it can be whipped in advance; tricks like adding a bit of nonfat dry milk powder or a touch of unflavored gelatin. I was never overly impressed with the results—until I found this technique in The Food of Campanile: Recipes from the Famed Los Angeles Restaurant. Leave it to renowned chef Nancy Silverton to finally crack the whipped cream code by adding crème fraîche. Brilliant. It’s creamy, rich, and silky—and adds a pleasant yet almost imperceptible tang. Here are 3 more of my own tips for making perfect whipped cream:
Make-Ahead Whipped Cream In a large bowl, beat together the cream, sugar, and vanilla with a hand-held electric mixer on Low speed until slightly thickened. Increase the speed to Medium-High and beat until fluffy, stopping just before the cream is firm enough to hold soft peaks. Finish whipping the cream by hand, gently whisking in the crème fraîche. Cover and refrigerate for up to 1 day. Just before serving, whisk again briefly to aerate the mixture. |
||
|
Home • Farmers' Markets • Events Calendar • Recipes • About PCFMA • Our Partners
Copyright © 2011 Pacific Coast Farmers' Market Association - All Rights Reserved |
||
