Love Banyuls Vinegar, Espelette, Fleur de Sel?


 
Meet the affable Kitty Keller and learn how she introduced Americans to many specialty foods that elevate flavor experiences in our home kitchens. Read on...
 

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Ricotta Baked in a Fig Leaf with Lentil Salad and Summer Squash Salsa


 
KL Keller's Banyuls Vinegar inspired Chef Kelsey Kerr of Standard Fare to create this ricotta-stuffed fig leaves recipe to honor Kitty Keller’s 25 years of bringing us such sublime ingredients.
 

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Create an Oyster Mushroom Patch



This easy garden project lets you explore the magic of mycelium while you grow a valuable source of vegan protein for your table.
 

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Filipino Adobo Mushroom Medley



Here's a quick way to enjoy your homegrown (or store-bought) oyster mushrooms.
 

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What’s at Your Farmers’ Market This Week?
Summer Squash and Squash Blossoms!


 
Try three squash blossom recipes from Oakland's Barbara Llewellyn Catering. First check out this Squash Blossom Risotto, then scroll down for Squash Blossom Poppers and Spiced Chocolate Zucchini Cupcakes.
 

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The Secret Life of Summer Squash



Ever wondered why some squash grow up and others never do? Read about it here.
 

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Stuffed Squash Blossom Poppers



Here's a cocktail party stunner to help you celebrate the summer harvest.
 

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Don’t Toss those Food Scraps! Make Your Own Sauerkraut and Kimchi
 


Come into the kitchen with Chef Alison Mountford of Ends + Stems for an online class, June 26.
 

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Spiced Chocolate Zucchini Cupcakes



Why settle for plain old zucchini bread when you could spice it, chocolate ice it, and stud it with candied squash blossoms. Get the recipe here.
 

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