FREE Northern California Tomato Tasting Event

Tomato Tasting at Wild Boar Farms

assorted heirloom tomatoes

“Berkeley Tie Dye”. “Beauty King”. “Pork Chop”. “Furry Red Boar”.

Not many of you would know that these are actual names of tomatoes that Brad (the owner of Wild Boar Farms) has developed and is growing on his farm in Suisun Valley, Solano County. They are the most amazing looking and tasting tomatoes you’ll ever encounter. If you’ve ever eaten at Chez Panisse during the summer and fall months, some of the tomatoes you enjoyed came from Brad’s farm. Wild Boar Farms also supplies many other restaurants around the North SF Bay / Napa area.

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Roasted Tomato, Onion and Pepper Gazpacho

Tomato season is rolling around, and soon we’ll be inundated with a bounty of tomatoes from our garden.

Part of last year’s bounty:

I’ve documented quite a few recipes for utilizing the tomato harvest. One of my favorite tomato recipes has got to be gazpacho. Gazpacho is the perfect dinner for a warm summer evening. Now I’ve found a way to boost the cancer-fighting power of this cold tomato soup, without a lot of extra work.

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Bun Rieu Cua

Here’s a tip for any would-be bloggers out there: never say you’re going to blog about something "coming up next." You’re just setting yourself up for serious trouble when Murphy strikes you with a serious case of writer’s block.

It’s been a month since I put in that darn scrolling marquee, proclaiming the soon-to-be posted memoir of our visit to Scott’s Seafood. I thought it would motivate me to keep up with the regular posting. Instead it has been mocking me the whole time.

"C’mon already! What, can’t even put two sentences together? Neener neener neener!"

Bleah. I’ve gotta get over this funk. And the only way to do it is just get posting again. So, I’m going to put the Scott’s Seafood post on the back burner and pull something up to the front burner. A post that has been waiting just as long as the Scott’s Seafood post to see the light of day, but at least hasn’t been thumbing its nose and blowing raspberries at me.

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Tofu, Tomato and Egg Scramble

Sometimes, you look in the fridge and you just don’t know what to cook. There are the usual basic ingredients in there, plus some ingredients that have been partially used up for other dishes. But what can you do with that?

For Annie, it’s all instinct. Or, “simply hantam“, as she calls it.

Here’s how she came up with this “Tofu, Tomato and Egg Scramble”
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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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