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« San Francisco Weekly Exposes Local Culinary School Scoundrels! | Main | Baking Classes in Portland, Oregon. July 2007 »

13 June 2007

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So, where do you get the peaches? :)

I am so envious of your trek up to Nancy's farm. She and I played phone tag this weekend, and never connected. Please have some fraises du bois for me :)

I'm jealous. Though the Union Square market is wall to wall strawberries these days, which makes me insanely happy. And there were cherries today. Slowly slowly summer is coming.

Star Valley Farms has got those crazy yum Spring Crest Peaches!!!

My fav summer afternoon treat is a homemade smoothie with any uber ripe fruit I can get my hands on. Today's recipe was a bit of organic plain yogurt and soy milk, then one juicy sweet mango and one nectarine. crikey! I wants it again...right now!!!!!

I buy my peaches from BB as well. I spent my young years in Yuba City surrounded by orchards, and in the car with my mother as she went from farmstand to farmstand (even after we moved to the Sacramento burbs), so I'm choosy about mine.

There's one other outfit at the Berkeley market I occasionally buy from. I think they're out of Gridley, which makes them my homies.

Anita,

I buy peaches almost exclusively from Carl-- Woodleaf Farms, up in Oroville.

Maggie,
I will soon see what your market is up to! Thanks for the update...

Kat,
You can make me a smoothie anytime. Star Valley Farms? I'll look for them this Saturday. alsthough I'm quite loyal to Carl...

Charlotte,

I love love love BB, but I think other farms do a better job with peaches specifically. And I like to spread Da Love...

Buy, buy, buy. Just buy and eat all the great fresh fruit from local growers at farmer's markets and independent produce markets. If you don't buy and eat they can't make a living and keep growing great fruit. This year will a record year according to many fruit farmers I've talked to. Eat the fresh perfect stuff, put it into your homemade desserts, freeze or can up the rest for a winter treat. Seasons like cherries are half over. Support a farmer and his family.

Shuna, I'll look for Woodleaf. (Haven't been at the market for a coupla weeks due to other Sat. committments.) Oroville peaches are mighty good peaches!

"Royal Blenheim apricot caramel and halves of the rare fruit {to teach taste & body memory}" . . . How do you teach taste and body memory, and why with this fruit in particular?

Cheryl,

Thanks for the back up! Yes indeed, we all need to buy as much as we can, and this year it's not hard. I'm about to put a bunch of stuff in the freezer so that it can be there for me when I get back from traveling!

Charlotte,

Yes, and let me know what you think. It's so interesting to eat peaches from Brentwood or Fresno next to peaches from way up in the mountains. we are god awfully lucky here.

Devon,

Taste memory is what informs out eating. a taste memory is a benchmark from which we travel into new eating experiences, or attemting to go back in time to find that elusive "first taste." In fact there are whole schools dedicated to this at the moment. For children.

Royal Blenheim apricots are on the endangered fruit list. So they are an incredibly important fruit to buy and taste when their season comes. Right this minute they are in season. So I wanted my class to taste that taste and attempt to memorize it.

As in, "THIS is what an apricot should taste like.!" Because, although there are other varietals, the RB is the mother of all the hybrids.

And if we keep buying and settling for Turkish apricots and other cardboardy varietals, we may indeed see the demise of the Royal Blenheim in our lifetime.

Hi Shuna!

Thanks for the explanation of taste memory ~ pretty interesting stuff! I have attributed certain memories with certain tastes and scents my whole life, but hadn't realized there was an official term for it. I started poking around for some additonal info, and came across this article about a conversation on taste between Linda Bartoshuk and Jacques P├ępin. Fun AND educational. Good times.
http://info.med.yale.edu/external/pubs/ym_sp99/cover/
taste1.html

I also perked up when you mentioned schools that teach children about taste memory. I am working on my elem edu licensure and I think this might be something really fun to look into for the kiddos. Cooking with kids is so important, and I would have to think the unique aspect of associating food with memory would be an instant draw. I can practically smell the class experiments now. ;)

I tried to look up schools associated with taste memory, but couldn't find much. Can you recommend any schools or sites that I could gather information from?

And I'm going to be on the lookout for RBs; apparently all my tastebuds have encountered are paper products.*

*This might explain why I don't particularly care for apricots: I don't believe I've been properly introduced.

A lil' comment about Shuna's classes!
The seasonal fruit class was education, wonderful, and delicious. Shuna not only has tasty recipes to share and demonstrate, she tells you why certain ingredients need to be room temperature (for those of you that aren't satisfied with blindly following instructions), how to add little things to turn a seemingly humble cake into something oh so special, and so much more. Simple can be exquisite. At the end of class, there's lots and lots to eat (who doesn't love that??) and I had the itch to run home (well, bart and muni) and try some recipes. Yes, be ready to learn, but make sure you eat a decent meal beforehand...baking is great, but it DOES take a little time before you can eat ;)

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