Food & Wine

Celebrate harvest time at the family dinner table

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Photos courtesy of CHristine Moore
A light wine such as Lioco’s Indica Rosé complements seasonal produce in a harvest dinner, above.

It’s harvest time. The produce sections of local markets and green grocers such as DeMartini Orchard in Los Altos are stocked with seasonal fruits and vegetables. My small backyard garden is bright with vegetables, while friends’ larger patches are absolutely bursting.

For anyone who enjoys cooking, September represents a playground of opportunities. Harvest time, whether you grow your own produce or shop at Los Altos’ and Mountain View’s farmers’ markets, is something to celebrate. I need only take a drive through local vineyards to feel what an exciting time of year it is. The neatly manicured vines are heavy with fruit, representing the culmination of the farmer’s collaboration with nature.

Honey beers go beyond sweet with pure flower power

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courtesy of Derek Wolgram
San Jose-based Almanac Beer Co. uses wildflower honey, lavender and cara cara oranges in its Lavender Honey de Brettaville.

Every September, as the season for harvesting honey draws to a close, the National Honey Board celebrates the wondrous sweetener produced by honeybees from the nectar of plants and flowers.

Roundup: Follow your local farmers as the season changes

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Eliza Ridgeway/Town Crier
Todd Miner pulls pumpkin pies hot from his traveling oven at the Los Altos Farmers’ Market – and will keep baking at Mountain View’s Sunday market when the Los Altos market season ends Sept. 29.

Only two weeks remain to walk the stalls of the Los Altos Farmers’ Market, but many of the pies, fruits and brews will be moving only a town or two over when the season ends Sept. 29.

Local experts pick wines for hot August weather

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Photos Courtesy of Christine Moore
Local wine sellers highlight European favorites for light summer wine drinking, paired with food or just a sunset.

Friends are home from trips abroad. Bags of recently purchased school supplies line the entryway. A basket of just-picked tomatoes awaits slicing beside the sink. In summer, we live in our bare feet. The heat of the day is powerful, so we try to stay cool as we anxiously await the evening hours.

It’s the sunsets I most look forward to this time of year – a kaleidoscope of oranges, pinks and lavenders splashed across the horizon. The perfect viewing spot for the sky’s evening show is my back patio, a crisp, cold glass of wine by my side.

Grill portobello mushrooms with a fontina melt

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Portabello mushrooms topped with fontina cheese make for savory, meat-free grilling.
Courtesy of Rita Held

The grill is a terrific, versatile outdoor oven. And similar to an indoor oven, it’s not just for the carnivores among us.

Large, sturdy portobello mushrooms are fabulous grilled, and even better with a bit of olive oil, vinegar and herbs. Topped with savory, melty cheese? Wow! It’s umami full tilt – rich and savory. No meat needed.