To celebrate the last breath of summer, try picking your own fruits and vegetables from local farms. There’s still time to enjoy berries, squash, tomatoes, herbs, and summer flowers.
Huitlacoche is a fungus that consumes its host corn and transforms it into another food altogether. If you’ve never seen it before, it might be a startling sight. But look beyond the unfamiliar, and you’ll find a treat.
Kensho in Hollywood, where she’ll be using corn inspired by the huitlacoche she encountered in Mexico. Mike Roberts of McGrath Family Farms is bringing down baby corn and bi-color corn to the market. Corn is a water-intensive crop, and Roberts says the apprentice farmers are trialing different methods of farming to keep water usage down.
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The 6-inch cake that pastry chef Casey Shea delivered was a barrel-shaped whirl of salted vanilla buttercream, sequined with sliced berries and candied kumquats.
On an early March menu, Shea had presented her customers, who ordered via Instagram, with four cake options: coconut chocolate, banana hazelnut, blood orange with lemon whip and blackberry and a surprise chef’s choice based on what she found at the farmers markets.
A good kind of surprise could be uplifting right now, I thought. Springtime was in view. Maybe there’d be some ripe red fruit layered underneath the frosting?
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