Ten iconic foods of summer, and where to find them

by Laurel Miller on

Aah, summer. A time for the beach, pool parties, lazy days…and sheep cheese? While many foods are undeniably the essence of summer–watermelon, peaches, and anything grilled come to mind–there are plenty of edibles not identified as seasonal foods.

Most of my favorite things to eat just happen to peak in summer, so I decided to compile a list of both the obvious and not-so. Even the most dedicated city-dweller can find these foods with minimal effort. Farmers markets abound in major metropolitan areas, as do specialty food shops and local produce-focused grocery stores and food co-ops. Just look for the most local product where things like tomatoes or corn are concerned; they degrade quickly, and summer produce is all about freshness.

1. Cherries
I used to work for an organic peach and cherry farmer at several Bay Area farmers markets. Each year around this time, customers would start getting antsy, wanting to know when the first cherries of the season were coming in.

I understood. I also eagerly await their all-too brief appearance. Sweet cherries have a wide growing range, from the Pacific Northwest and Southwest to the Rockies. But Traverse City, Michigan, gets the title of Cherry Capital of the World. Their famous National Cherry Festival is July 2-9th, but should you miss out, there are U-picks pretty much everywhere cherries are grown. FYI: Most tart (“pie”) cherries are grown in Michigan.

[Photo credit: Flickr user dr_knox]2. Copper River Salmon
The first shipment of this Alaskan treasure hit the tarmac at Seattle-Tacoma Airport on May 17th. While season and availability depend upon how stable the fishery is during a given year, May 15th to mid-June is when you can usually find this succulent, deeply-flavored species on menus and in the marketplace. If you’re feeling really motivated, take an Alaskan fishing expedition. However you procure it, treat it gently and prepare simply, so you can best enjoy this most fleeting and precious of wild ingredients.

3. Corn
“Knee-high by the Fourth of July.” The first time I heard that old-timey phrase, I was driving with a chef through the verdant farmland of Southern Wisconsin. As with cherries, people get really amped up over the imminent arrival of sweet corn. U-picks and farm stands are a way of life in Cape Cod and other parts of the Northeast (how can you have a clam bake without fresh corn?). And “fresh” is key. Corn starts to lose its delicate, milky sweetness the moment it’s picked; refrigeration converts the natural sugars into starch. Resist purchasing until the day you need it, and don’t shuck it prior (avoid purchasing pre-shucked ears, or those with dry, brown, or slimy tassels). For a real down-home corn hoe-down, check out the Olathe Corn Festival on Colorado’s Western Slope.

4. Blue crabs
A few years ago, I went crabbing for the first time in an estuary on the Florida Panhandle’s “Forgotten Coast.” Those blues tasted all the sweeter because I’d caught them myself (Equipment check list: string, bait, and a net. Go to this site to see what state permits are required, and double-check with local authorities). Alas, BP has utterly screwed the marine and estuary life and livelihood of the fishermen on parts of the Gulf Coast (word is the Apalachicola/Forgotten Coast was spared). An alternative are Chesapeake Bay blue crabs. While commercial harvests are in decline due to habitat loss, it’s still considered a “good alternative,” according to the Monterey Bay Aquarium’s Seafood Watch. Just don’t be greedy.

5. Santa Barbara Spot Prawns
Spot prawns–actually a species of large shrimp– can be found throughout the North Pacific, but this fishery has a rep for being one of the most sustainable, due to it’s strict regulations, catch-method (traps), and the fact that the small fleet are all small, family-run vessels. Because the cold, deep waters of the nearby Channel Islands are so clean and nutrient-rich , SB spot prawns are revered for their sweet, lobster-like flesh. Supplies are limited, however, due to loss of habitat (if you need to purchase a large quantity, opt for British Columbia spot prawns). While technically available yearround if the fishery is stable, spot prawns are an iconic Santa Barbara summertime treat, especially grilled. You can purchase them from the fishermen at the farmer’s market; at the Santa Barbara Fish Market (live and frozen) or straight off the boat at the adjacent Saturday morning Fish Market at the Harbor (7-11am).

6. Wild mushrooms
The Rocky Mountains explode with edible fungi such as morels, chanterelles, and boletes (porcini) come early August, which is monsoon season. If you’re not an experienced forager, be sure to go with someone who is, or see if your local mycological society offers forages. Never eat a mushroom you’ve collected without having it identified by an expert, first. If you live in mushroom country, which also includes the Pacific Northwest, and parts of the South and Midwest, you’ll likely find foraged mushrooms at the farmers market. If you want to really geek-out, don’t miss the Telluride Mushroom Festival, August 18-21st. Seminars, forages, special dinners, and a truly, uh, trippy parade are the highlights.

7. Tomatoes
Sun-ripened. Just picked and still warm–preferably from your own garden or container planter. Or just check local farmers markets, farm stands, specialty food stores, and co-ops for local, sustainably-grown heirlooms or hybrids such as Early Girl. Tomato-lovers understand that there ain’t nothing like the real thing.

8. Watermelon
Few can resist a slice or three of icy-cold watermelon, followed by a long nap on a sweltering summer afternoon. Cordele, Georgia, declares itself the Watermelon Capital of the World (Watermelon Days Festival ion June 3rd!), but Arizona, Florida, and California’s Imperial and Riverside Counties are the other major growing regions. My personal favorites come from Northern California’s pastoral Capay Valley, located between Davis and Sacramento. The Valley’s dry, intense heat produces melons with a syrupy sweetness and perfume balanced by fine-textured flesh. Bonus: most of the farms in the area are small, organic or sustainable family operations; look for Capay or North Valley/Sacramento Delta melons at Bay Area farmers markets.

9. Honey
Most folks don’t realize honey is a seasonal food. But during the chilly, wet winter months, bees hunker down in the hive, feeding on honey. Come mid-to-late spring, they again venture out in search of pollen. Seasonal harvests depend upon location, climate, and food source (pollens) but on average, a beekeeper can expect two to four hauls between late spring and late summer/early fall.

If you’ve never tried local, raw (unheated; pasteurizing or heating destroys flavor compounds as well as health benefits), unfiltered honey, you’re in a for a big treat. Honey has proven anti-microbial properties, and studies show consuming local honey helps prevent seasonal allergies (by ingesting it, you’ll build up a tolerance to the allergens). The flavor complexities and textures in local honey are specific to microclimate, and what the bees are eating. Where I live, in Seattle, blackberry honey is treasured. But you can find great local honey anywhere: whenever I’m in New Mexico, for example, I’ll puchase a jar from a roadside stand.

10. Fresh goat and sheep’s milk cheeses
As with honey, our urban-dwelling culture has mostly lost touch with the concept of seasonality, especially as it pertains to certain crops and food products. Cheese is of an entirely seasonal nature, especially at the “artisan” level. A small-scale cheesemaker creates product as the milk supply waxes and wanes throughout the season(s). The flavor and chemical composition of the milk also changes, depending upon how lush the pasture, if the animal’s feed is supplemented by hay or grain, and what plants are indigenous to the region.

While cows produce milk for about 10 months of the year, sheep and goats lactate only during the spring, summer, and sometimes early fall months. That makes cheeses produced from sheep and goat’s milk a seasonal specialty, especially when they’re fresh varieties such as tangy chevre or fromage blanc, or sweet, milky ricotta. I know summer has arrived when the first deliveries of cloud-like sheep’s curd arrive at the cheese shop I work at.

We live in a time when we can get whatever ingredient or food product we want, when we want it (usually at the expense of massive fossil fuel consumption, environmental degradation, and pesticide use that affects the health of both consumer and farmworker). Some things are just worth waiting for.

What’s your favorite seasonal food of summer? We’d like to hear from you!

[Photo credits: corn, Flickr user agrilifetoday; all remaining photos, Laurel Miller]

Ten great food co-ops in the western U.S.

by Laurel Miller on

If the concept of food cooperatives conjures up images of burning bras and withered, wormy produce, hear me out. The times they have a’changed, and today’s co-ops (about 500 nationwide) can be the hometown equivalent of a certain high-end, multi-billion-dollar, national green grocery chain. As with farmers markets, all are not created equal, but when you hit upon a good one, it’s easy to see why they’re such community hubs.

One of the defining principles of many co-ops is their commitment to purchase produce, meat (if they’re not vegetarian stores), and dairy as direct as possible, often from local farmers. By shopping there, you’re promoting food security and supporting the community. Most co-ops are also open to non-members.

Great product aside, I love checking out co-ops because they give me a sense of place. I learn about what foods are indigenous to or cultivated in the region, and usually, who grows them (I have a particular weakness for hand-lettered signs informing me I’m purchasing “Farmer Bob’s Pixie tangerines,” or blackberry honey from an enterprising 10-year-old’s backyard hives).

No matter how well-intentioned, not everything in even the best co-op is regional, as it depends upon what grows in that area, and the time of year. But the best co-ops have a high proportion of local products, and I award bonus for a truly appetizing deli (no tempeh loaf, please), bakery, and an espresso bar. When I’m on the road, dropping under five bucks for a delicious breakfast (steel-cut oatmeal, polenta, or ethereal scones, perhaps) and a well-made latte with locally-roasted beans always makes me happy. With a good co-op, that’s often possible.

Below, some of my favorite food co-ops in the western U.S.:

1. Ashland Food Co-op, Oregon
Located just over the California border in the Rogue River Valley, Ashland is famous for its Shakespeare Festival. It also deserves props for the co-op, with its selection of carefully curated local produce, deli, espresso bar, and delicious baked goods. Hippie haters may cringe at the earnestness of the patrons, but grab a seat on the patio, and enjoy the show. The surrounding Railroad District neighborhood boasts galleries, artist studios, shops, and restaurants.

[Photo credit: Kootenay Co-op, Flickr user donkeycart]

2. Rainbow Grocery, San Francisco
This beloved collective draws customers seeking out some of the most impeccable produce, dairy, and specialty foods in the nation–all grown or made nearby. Look for goat cheese from Harley Farms, seasonal Gravenstein apples from Sebastopol, and honey from the bulk tank.

3. Boise Co-op, Idaho
I stumbled upon this co-op while exploring Boise, and fell in love. Idaho doesn’t usually conjure images of pristine produce aside from potatoes, but this bustling store is packed with beautiful local product, a deli, and an impressive housewares department. Located in a pleasant quasi-residential neighborhood walking distance from the downtown core.

4. Ocean Beach People’s Organic Foods Market, San Diego
It’s all about produce at this large, contemporary collective, especially citrus. But be sure to pick up a sandwich or some picnic items from the deli/bakery; the beach is just a few blocks away. Confession: I got a job here as a recent college grad, and it’s a tribute to my former boss, Trent (then and still the produce manager) that I found a career in food and sustainable agriculture. I was living in my car and going through a severe quarter-life crisis at the time, and by the end of my first day working with him, it was as though a light (energy-saving, of course) had switched on in my serotonin-starved brain. Thanks, Trent!

5. PCC Natural Markets, Fremont (Seattle)
Call it hometown advantage, but I live down the street from this store–part of a greater Seattle co-op chain–and shop here several times a week. It’s my favorite of the stores–some of which could use a makeover. Located in the pretty Fremont neighborhood on Lake Union’s northern shore, it’s modern, inviting, and stuffed with local product. Don’t miss Grace Harbor Farms yogurt, made from butterfat-rich Guernsey milk: the thick layer of cream on top is irresistible.

6. La Montanita Co-op Food Market, Santa Fe
It’s hard to beat Santa Fe’s famous farmers market, but should you miss it or require some additional souvenirs (posole and Chimayo chilies, anyone?), swing by this New Mexico co-op chain. Mark your calendars for September, when select stores roasts massive batches of organic Hatch chilies.

7. Davis Food Co-op, Davis, California
Home to one of the nation’s top ag schools, Davis is located within Yolo County, one of California’s largest farming regions. You’ll find exquisite vegetables from small farming champs like Full Belly Farm and Riverdog Farm of nearby Capay Valley, as well as local olive oil, honey, nuts, orchard fruits, and cheese. Cooking classes for kids and teens, too.

8. Sacramento Natural Foods Co-op, California
Take the same wonderful products found in Davis, and add an ambitious learning center and cooking school program for kids and adults. Learn how to raise backyard chickens, take a two-day farming intensive, or gain some urban cycling skills.

9. People’s Food Co-op, Portland, Oregon
Portland is rightfully one of the nation’s epicenters of mindful eating. With both excellent restaurants and farmers markets, a co-op may not make it onto your travel itinerary, but if you’re in the Clinton neighborhood on the Southeast side, stop by. The reason Portland gets it right? Oregon is a leader in sustainable agriculture and livestock production, artisan cheesemaking, craft brewing, and winemaking. The store also holds a year-round farmers market every Wednesday, 2-7pm.

10. Central Co-op, Seattle
Located in Seattle’s hipster thicket of Capitol Hill, this popular spot is just the place for an espresso before hitting the aisles. A seriously bomber selection of PacNW craft beer and wine, and a tiny but well-stocked cheese case featuring offerings from the likes of Washington’s excellent Black Sheep Creamery = one hell of a happy hour.

For a national directory of food co-ops, click here.

[Photo credits: peppers, Laurel Miller; bread, Flickr user farlane; apples, Flickr user Shaw Girl; espresso, Flickr user Nick J Webb]

Delicious Santa Fe – 5 great restaurants

by Justin Delaney on

I came to Santa Fe for the fiery sunsets, pueblo architecture, and vibrant art scene; I left dreaming of chile rellenos, gooey breakfast burritos, and burgers with a spicy punch. New Mexican cuisine leans heavily on locally sourced food and Hatch chiles. The local food is mind-blowingly delicious and farmer fresh. If you find yourself in Santa Fe, then be sure to drop by these purveyors of the scrumptious.

The Shed
I abhor lengthy wait times, but I waited like a giddy school girl lining up to see the Bieb at this establishment, twice. An hour wait time is a reasonable penance to feast upon pollo adobo or green chile enchiladas at this creative cookery. The restaurant is extremely welcoming and spreads out across several colorful rooms filled with wooden tables, benches, and chairs. The servers are helpful. One even doodled a map for me to showcase some of his favorite local sights around Santa Fe. The food is somewhere between heavenly and sublime. Utilizing blue corn tortillas and fresh Hatch chiles processed at their in house mill, the Shed delivers fresh New Mexican cuisine that will leave a deep impression.

Location: Right off Santa Fe Plaza, East of the Palace of the Governors
Open for lunch and dinner – menu

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Tecolote Cafe
The breakfast burrito is a splendorous vessel filled with all that is great about breakfast. At Tecolote, this glorious concoction is stuffed with fluffy scrambled eggs and peppery sausage. The flaky tortilla casing is drizzled with cheddar cheese and smothered in local red and green chile sauce. Like some sort of enlightened enchilada bearing all the badges of a world class breakfast burrito, it is nirvana on a plate.

Tecolote has been serving breakfast and lunch in Santa Fe for over 30 years. The manager, Chris, makes the place feel like home and even brought out a plate of their various sauces for us to sample pre-burrito. Although throughout the restaurant, on the menu, and even on their website, they avidly proclaim, “No Toast,” each meal comes with a bakery basket filled with a variety of fresh muffins and other baked goods. The jalapeno corn muffin is my personal favorite. Beyond the burrito, try a local dish like Huevos Yucatecos – corn tortillas layered with black beans, eggs, green chile, Swiss and feta cheese, pico de gallo, and surrounded with fried bananas. Yum.

Location: 1203 Cerrillos Road, Santa Fe
Open for breakfast and lunch – menu

Bert’s Burger Bowl
Bert’s Burger Bowl is a hole in the wall that locals adore and travelers embrace. The small establishment houses enough room to order but not much else. People come from near and far for Bert’s ambrosial green chile burgers. The signature all beef burgers are served with cheese, tomatoes, lettuce, pickles, and hatch chiles nestled between a slightly charred bun. The end result is perfectly balanced with a substantial chile kick. For some extra spice, dip your burger in Bert’s red chile sauce. A regular burger is $2.75. Bert’s also serves hot dogs, Frito pies, burritos, and a Kobe burger that will run you $12.95.

Location: 235 N Guadalupe Street, Santa Fe
Open for lunch

Sage Bakehouse
While more a bakery then a restaurant, Sage deserves inclusion on the merits of its fresh artisan breads, cookies, muffins, and deli sandwiches. Their peanut butter muffin, filled with sweet jam, tasted revelatory – one of the best things I have ever eaten. Artisan breads like pecan raisin walnut grace the minimalist interior on steel racks at the back of the cafe. The owners are very kind, and their bakery fresh goods are muse worthy.

Location: 535 Cerrillos Road, Santa Fe
Open for breakfast and lunch

Relleno’s Cafe
The chile relleno is taken to glorious heights at this small Taos eatery. With just a handful of tables, Relleno’s quaint atmosphere and threadbare furnishings belie the transcendental grandiosity that their tasty rellenos hold. Arriving spicy and hot from the tiny kitchen, the rellenos here are the best. Ever. The double shelled crispy tacos also stir powerful emotions of deep adoration. It is worth the scenic drive from Santa Fe to Taos for a taste of greatness.

Location: about an hour and a half north of Santa Fe, directly off the Taos Plaza
Open for lunch and dinner

5 great domestic adventure destinations

by Kraig Becker on

Back in early January we posted our suggestions for the best adventure travel destinations for 2011, with places like Ethiopia, Croatia, and Guyana all earning a nod. While we gave plenty of praise to those exotic locales, we also gave a big tip of the hat to the good ole’ U.S. of A. as well. We went on to espouse the virtues of adventure travel right here at home, which includes not only plenty of great destinations but also the ability to visit them without breaking the bank in the process.

So, whether you’re into climbing mountains, hiking trails, or paddling whitewater, here are five great domestic adventure destinations guaranteed to fill your need for an adrenaline rush and help you conquer that wanderlust in the process.

Michigan’s Upper Peninsula
It may be hard to believe, but the state of Michigan is actually home to a spectacular wilderness area that has a lot to offer the adventure traveler. The Upper Peninsula, or “U.P.” as it is known, is the perfect setting for outdoor enthusiasts year round. There are hundreds of miles of trails to be hiked or biked in the warmer months and during the winter they serve as excellent cross country skiing or dog sledding routes as well. Paddlers will enjoy the Lake Superior coastline, which offers an experience not unlike sea kayaking, while campers and backpackers will appreciate the dense, but beautiful, state and national forests that are found throughout the area. Wildlife is in abundance as well, with black bear, deer, wolves, coyotes, and many other creatures inhabiting the wilderness as well. Perhaps the best reason to visit the U.P. however is for the solitude. The peninsula makes up about 1/3 of the entire size of the state of Michigan, but only about 3% of the state’s total population actually lives there, which means there are plenty of wild spaces and few people to bump into on the trail.
Yosemite National Park, California
One of the most spectacular outdoor playgrounds in the entire world is located right in central California. Yosemite National Park is well known for its spectacular scenery that features towering granite cliffs, sparkling clear waterfalls and streams, and thick forests that include groves of Sequoia trees. The park has more than 750 miles of hiking trails alone and whitewater rafting along the Merced River is also a popular summer time activity. In the winter months skiing, both downhill and cross country, are permitted within the parks boundaries, and snowshoeing is a fantastic way to explore the wilderness as well. Yosemite also happens to be home to some of the best rock climbing in the world, with the legendary El Capitan drawing climbers from across the planet. That rock face isn’t for beginners however, and if you’d prefer an easier way to the top, you might want to consider hiking up Half Dome, another one of the parks major attractions, instead.

Grand Tetons National Park, Wyoming
Often overshadowed by other national parks in the area, Wyoming’s Grand Tetons National Park is a spectacular destination in its own right. With more than 200 miles of hiking trails, it is an ideal destination for backpackers. But less experienced hikers beware, due to its combination of remote backcountry and altitude, it can be a challenging place to explore. The park also happens to be bisected by the Snake River, which provides world-class fly fishing opportunities and easy kayaking as well. Mountaineers love the remote nature of the Teton Mountains, which afford them real opportunities to test their alpine skills on any number of challenging peaks, including the 13,770-foot Grand Teton itself. The park has plenty to offer wildlife spotters too. While visiting, keep your eyes peeled for moose, grizzly bear, wolves, coyotes and much much more.

Maine’s North Woods
For considerably easier, but no less satisfying, mountains to climb, look no further than Maine’s North Woods. The region is a dramatic, and mostly untouched, wilderness that is a fantastic destination for hikers and backwoods campers, offering thick forests and plenty of low altitude (read 2000-3000 feet) peaks to bag. As you can imagine, wildlife is in abundance here as well, with moose and black bear making regular appearances, along with otter, deer, and even bobcats. Paddlers can choose to enjoy a serene day in a canoe on one of the many lakes that dot the area or elect to head over to Maine’s Atlantic Coast for a decidedly different, and more challenging, experience in a sea kayak. With over 3.5 million acres of forest spread out across northern Maine, there is plenty of backcountry to explore.

Taos, New Mexico
Located in New Mexico’s Sangre de Cristo Mountain region, Taos is one of those towns that sits at the epicenter of an outdoor enthusiasts’ paradise. In the winter, it is one of the best ski and snowboard destinations in the entire country, and the miles of local trails are fantastic to explore while snowshoeing as well. During the summer, those same trails make Taos a world-class mountain biking destination and rock climbers will love the variety of challenges they find in the nearby mountains too. The warmer weather also brings excellent whitewater rafting, as well as fantastic opportunities for horseback riding, hiking, and trail running through a pristine wilderness that never fails to surprise visitors with its beauty and wonder. The village of Taos is a great destination in its own right, enchanting travelers with its down home charm, and it serves as a prefect base camp for those who come to play in the backcountry.

There you have it. Five great domestic destinations to that will give you plenty to see and do no matter what time of the year you visit. It’s still plenty early in 2011 to start planning your own escape to one of these outdoor paradises.

[Photo credit: Attila Nagy and chensiyuan via WikiMedia]



First Virgin Hotel to open in New Mexico

by Melanie Nayer on

We expected something a little more glamorous from the Virgin crew, but our friends at HotelChatter report that Sir Richard Branson’s first hotel will open in New Mexico. Seems the voyageur needs a little place to sleep before lifting off to orbit from Virgin Galactic Spaceport headquarters (located in New Mexico).

The good news is that there’s more coming. Branson told HotelChatter that San Francisco and Washington DC are still top targets for Virgin Hotels. Here at Gadling, we’re pretty confident we’ll see a few Virgin Hotels pop up in Chicago and New York, and even across the pond in London. *When* seems to be the multi-billion dollar question.

As for what you can expect from the hotels? Mums the word for now, but we know that each hotel will be “unique” and of “interesting, authentic and high quality” design. And, we’re quite sure there will be something special for guests when they check-in, not unlike the unique service one gets flying with the Virgin crew.