rancho_gordo

I sell at famers markets in Northern California. The problem with a lot of these greens is that they start to wilt the minute you pick them and locally I know people demand that everything look peppy and bright. I grew and sold papaloquelite this year and it was a hit! So that's encouraging. It's starting to bolt so if any of you gardeners/farmers have any hints on saving seed, I'm all ears. A lot of my customers ask directly for epazote. This warms my heart. I sell out of cactus paddles every time I have them. I also sell a lot of amaranth greens and when I have a lot of seeds, my more daring customers attempt to make allegria (none have done well so far!) The public is slowly but surely getting it. Unfortunately, they're also "getting" something called a chalupa from Taco Bell!

Thanks for clarifying this. I know I'm a little cheap but 15% seems fair. I'm too lazy to deduct the tax and always round up in the server's favor so it's really a bit more but I was starting to feel like a heel.

carswell wrote: I'm sorry- I did the very bad thing of assuming you were in the states. It would make sense that you have easy access to good French things. It's not that I prefer it or that it's authentic anywhere, only that as a substitute when the real thing is nowhere in sight, it's a better choice than some other suggestions based on the qualities of the bean. Just to confuse thing more, and please, I bow to anyone's knowledge of French food before my own, I've also grown a purple bean called a Merlot flageolet and another time a yellow flageolet. I've never known what to do with them.

Carswell wrote: I'm glad to know it's not in stone, even in France. I sell flageolet at farmers market and go through the list of thier uses and often mention cassoulet. Every few weeks I get a Tarbais person who enjoys roasting me over the mistake. All I can say is I don't know of domestically produced tarbais and you can bet your sweet pot liquor that the French aren't sending their best and freshest over for us to enjoy. Since the flageloet can hold up to lots of cooking and like to take on the flavors of other things in the pot, I don't think it's such a sin to substitute. To me, it certainly makes more sense to sub flageolet before Great Northerns or generic "white beans". I've had tarbais once at Carrie Tillie's. It's got a dense, wax potato feel and taste to it. A flageolet is milder and softer. If you're looking for a domestic, fresher sub for the hard to find and $$$ tarbais, I'd suggest Jacob's Cattle a/k/a Trout bean. They are used in baked beans is some parts of the east. I think that was theory, not fact. Interesting thread though, isn't it?

OK kids- I bought 6 boxes of this stuff based on the raves and I have to say I find it disgusting! It tastes like canned corn with texture. It's cloyingly sweet to me. I made the stewed corn from the package directions. Will the creamed corn be all that much different? Any other cooking ideas? I will be keeping an open mind as I have 5 more boxes to go.

California WAS Mexico for awhile, we have a huge Mexican population but we have the same problem. Ultimately, for a restaurant to remain really authentic it would need to cater to Mexicans and due to economics or plain old common sense, I don't think a lot of Mexican immigrants are dining fancy these days. When my Mexican pals have a few extra bucks or the need to party, they buy a ton of food and make their own fun. I realize I am generalizing and I'm sure there are many exceptions. Re Maya. There's one in San Francisco and I've only met one person who has ever dined there! I bought his book and there are some nice ideas but there's lots of stacked food and sauces artfully dispensed from squeeze bottles and that sort of thing drives me nuts.

That's my friend who helps me weed and sometimes at the markets. I think you met him at the ferry building. He's older than me, so that makes him.....older.

Marie Lousie sayz: If anything, I think we should be coming down to 510 for Mexican food! I'd love to have you up but showing off Napa's Mexican kitchens wouldn't be my shining hour. But come on up! I understand the wine is pretty good here and there are a couple of good restaurtants. I have to say that Geyserville truck looked good. Especially if they have nice, greasy tacos dorado! For me, that's living! We're any of those tacos fried??? They look good but imagine the addition of cheap corn oil! Today a pal and I went to what must be Carrie's friend's favorite. It's across the street from Central Valley lumber but it's not the same one that was there around this time last year. Anyway, it turns out it's Guadalajara No. 3, from Vallejo! Like the other truck in this memorable series, the al pastor is juicy and the tortillas are grilled rather than just steamed. We took them to my place to eat in an actual chair. Would you look at the glorious grease! Makes me swoon just thinking about it. I'm sure it's all the same but I thought these were even better than the ones from Saturday. But it must be the same kitchen that makes them. They didn't offer any sauce and none was in the bags when we got home so I pulled out my bottled. I LOVE Huichol and think it's better than Tapatio, which is good but a little too vinergary for me. And look at this amazing trick- Look ma! No hands! If you look closely, I believe you can see the face of Shelly Berman on the actual tortilla. Talk about miracles! A little heavy- but heavy with goodness!!!!

From today's paper: The whole story is here. Also a review of her restaurant is in the same issue, available here. I especially like this passage from the normally calm and collected L. Pierce Carson:

Flageolet are mild but hold their shape. I'd cook them in more than just water as they really are mild- chicken stock, a little wine, celery/carrot/onion, or a combination of any of those. They are mild and soft but they do hold their shape, so that's why they are popular in slow cooked casserole type things. Also fine in salads. I also hear the French puree them and then settle a nice piece of fish on top. They soak up lamb juices mighty well!

The official "hard" opening was Wednesday, the 8th and I went to the opening night party. I have to say it was a gas. "Shooters" of caviar, sparkling wine and then a strawberry were the highlight for me, along with the fried oysters. The crowd was pretty mixed but I was with my friend who is the news director of the local radio station and she pointed out some of the politicos I would have missed, including a county supervisor who ended up hearing my less than flattering opinions on some of his recent votes, thanks to the wine. I'm sure he's heard worse. The Wine Garden is a customer but even if they weren't, I have to say that chef Michael Bilger is very clever. Most restaurants buy runner cannellini beans from me (and I'm grateful!!!!) but he tries all the kooky stuff and keeps coming back for more.

Aren't you the one who can't tolerate any heat at all, has a complete disdain for cilantro and gets sores in her mouth when she eats raw tomatoes? It would be like taking me to a fashion show! It just never dawned on me. Sorry. These jaunts are last minute whims, not organized eGullet events. I did try and organize this once and no one seemed particularly interested. I completely understand but I don't have it in me to keep rallying the troops for a simple taco. But the documentation continues.... Today, being hot and hungry and coming home from the Ferry Plaza market, I found myself near Melkorville and cell=phoned to see if we could eat off the love wagons 2 days in a row. they agreed! We went to Guadalajara No. 1 on Sonoma at Ohio in Vallejo. There is another, sadder Guadalajara in town but we skipped it. As I heard the meat sizzling past this busy truck, I knew the right decion had been made. MsMelk had her usual cabeza burrito, MrMelk had a chicken taco and I had a pastor burrito. All burrito tortillas were grilled rather than steamed. The salsa was a chipotle. Onions were not grilled! All agreed this wagon is very good, indeed! It tasted like from a mix, but they did have horchata, but it's not on the menu. All in all, great if you're downtown Vallejo. I still prefer Dos Hermanos but this is still better than anything in Napa- yet! The quest continues.

No, that's a different one in front of Central Valley. This is one is exactly outside of the Wal-Mart parking lot.

I think I've been to a lot of so-so classes and it would really need to be something special to get me to go. Some of them are glorified book signings and some are so vague ("experience the season's bounty!") that I'd rather read a book by myself. I'm not willing to spend my money and waste my time just to get an autograph or have some one suggest I buy seasonal fruits and vegetables! I've been to classes at Ramekins and they're all over the map. A lot of people are there to socialize and some are there to learn but if it's a hands-on workshop, you can get stuck peeling peppers or some mundane task for the entire class and never learn anyting more than the fact that next time you need to be pickier about the classes you take. I have had good classes at Ramekins. Tante Marie was a joke the time I went. Copia, surprisingly, was an excellent demo. Do I sound grumpy?

I knew you were going to think it was you, but it was all of us as a whole, not you in particular! Really! Please come yack anytime (without or without those gorgeous and delicious peppers you brought me) at my booth.

JAZ, I wish I could make it another day but I'm limited to Saturdays at the moment. Last Saturday was kind of slow because of the heatwave but I got to meet one eGulleter after another. At one point I was running an eGullet salon. My friend who was helping me out is curious but not tempted re eGullet. After the last of you left he said, "They all have one thing in common!" and I was stumped until he made a Senor Wences gesture with his hand as if to suggest we all talk a lot!!! The nerve! The "heavy hitters" seem to be in the back on the pier and it's much slower and more pleasant in front of the ferry building on Market Street, which makes little sense except that people are like lemmings in many ways. What's weirder is that a lot of customers, even regulars I talked to, had ZERO idea that the market went on in the back, thinking all the action was on Market Street and inside the ferry building! Anyway, thanks for those that came for a visit!

If I were a stronger man, I would come to the park after the market, but I know myself and there's no way I can do it and still be fresh and pretty for Marin the next day. Tanabutler- can't wait! jschyun- I'm bringing seeds for you! Squeat- I'm sending some handmade thickcut tortilla chips for you via jschyun, so give her hell if they don't make the journey!

Everyone needs a tanabutler on their team, cheering them on to victory! And documenting it with photos. It was a wild day. The other vendors told me it was slow but I was hustling, maybe being a novelty. It was nonstop until about 12n and then I noticed I hadn't made a sale in about 15 minutes, which was odd considering how busy I had been all morning. Apparently this is when the the tourists really move in and the locals leave. There were some nice tourists but I have come to believe that some of these people travel only to help themselves believe that "home" is better. The highlight of the day was a visit by pim and the melkors and the parents of msmelkor. There were also several "spies" throughout the day that would take digital pics with their mobile phones and then call somewhere and read all my promo material aloud, always without ever saying hello to me. It was a gas but a very long day (woke up at 3:30am), followed by a long trip home and then restaurant deliveries (including the new Wine Garden in Yountville- I think it's going to be swell). Now I feel like I have jet lag- but looking forward to next Saturday. If you want to say hi, I'm in the front, north, next to some dreamy potatoes (for beans and taters, natch!)

Mail order starts in October! Thanks.

I understand the need to use canned hominy at times but making it yourself is like comparing supermarket tomatoes to a ripe heirloom. It's not hard at all but it does take some time. It freezes well and the frozen pozole is still better than the canned. You will be surprised to learn that the rubber texture is exclusive to the canned product, not the actual hominy. Southwestern/American Indian-style hominy (like the kind I sell! Surprise! Surprise!) is already slaked and a lot easier to make than the Mexican, which requires soaking with cal and removing the skin. The Mexican kernels tend to be bigger.

Mr Soup wrote: Sorry- I wasn't be coy about this. I never saw the entry. yes, it is true! I will be starting at the ferry building on Saturday, August 21, as long as I get all my paperwork together in time. Gary, I hope you're my first customer! The Roli Roti guys are great. In Marin, Prather Ranch is between us and when it was cold this Spring, we'd grill Prather's bacon on the Roti truck and then stuff the slices into fresh tortillas that had cooked in some of the chicken drippings. It was scary and good! jgarner53 wrotes: I haven't been in so long that I have to assume you are right but almost al of my old pals in the city follow Squeat's beat and go first thing in the morning. But more power to you if it isn't your cup of tea. Aren't we lucky we have so many options? Re Alemany- go and enjoy the cheap prices. We've discussed this before and I almost (but not quite) hate to bring it up again. There are farmers at Alemany and there are people with large trucks that pick up produce from a distributor at Alemany. The Yuppie scene at the FB may seem be hard for you to swallow and the experience at Alemany may be cheaper and seem more "real", but if your goal is supporting local, California or even American ag- you very well may not be doing it. I suggest a scarf, sunglasses and lipstick. Now you can go anywhere!

No one is stewing. In fact, they're taking action. And since you don't care, and I do care, everybody wins except the guy in the tank top with the pimpley arms and the funky armpit hair!

I just used a Canon digital, the cute little box one. I just wish the people shots were better. I'm no photographer but I was raised with film and even with digital I still tend to be chintzy with my shots. I wish I could shoot with reckless abandon. Re the aguas- tell Bob he better hurry. And tell him he completely missed the gorgeous Encantado mezcal. I was singing boleros by the end of that bottle! The best was the tamarindo as she made it from actual pods. Most places now use a nasty mix, or at most the paste. She did it the right way.

I guess I'm the lone voice here but I think no tank tops is a fine idea. I don't want to see overgrown pit hair coming out of what used to be regarded as undewear while I'm eating a salad with sprouts. I also think baseball hats and visors are kind of odd at night or indoors. Isn't the point to protect your eyes? If I'm going to a restaurant, I'd like it to be a nice experience visually as well. There's no shame in making an effort. Letting it all hang out is about as appealing as it sounds. No Houstons in Napa but I wonder if the Rutherford Grill has this policy. Funny, but as casual as California is supposed to be, I don't see this as a big issue here. I don't recall seeing men in tank tops outside of beach shacks.

The last time I was there the appetizer was a powerful calamari with a rich tomato sauce and it was downright exciting. This was followed by many "nice" dishes smothered in grapeseed oil. It was really an oddly balanced meal. I'm glad it's there but Alice, the revolution is over. It's time for some evolution!