the drying season
we always see a plentiful supply of intriguing ingredients here by the Bay. Mornings and long evenings are often spent readying fresh ingredients from farmers' markets and local stores for use now and later. This currently includes dehydrating - au naturelle in these increasingly numerous hot days days; at least it saves energy! I like the tedium of making slices with my new Benriner mandolin, because I can then enjoy the variations in color and shape as I lay out each piece, growing patterns across a linen cloche. Rhubarb has such a delicate beauty, making a quilt of translucent red edged symbols of spring. Caramelizing it with yuzu yields a complex "jam" that is fabulous in the new ruzuzu bonbon. and citrus is still here, but waning…the race is on to prepare the last of it for future batches - who says you can't have local fruit out of season? it just requires a take charge outlook: make it yourself!