Black Calypso Beans are Back
I'm happy to announce the return of Black Calypso beans to Rancho Gordo. We haven't had them in well over a year, maybe longer, and it's a shame we ran...
The Rancho Gordo Blog
Bean Tasting at UC Davis
UC Davis is a famous agricultural school. There are a lot of interesting people doing great things there. Currently they have a study going on about the feasibility of offering...
Amaranth Greens
You may know that amaranth is one of those super grains, like quinoa, but did you know that it's easy to grow and as the plant matures, you can use...
A Brisket in the Oven
When I asked Steve at Prather Ranch Meat Co for a piece of meat to braise, he immediately led me to a brisket. I wasn't thrilled with the idea. I've...
Rain in Napa
Here in Napa, June through October are normally very dry. This year was pretty average except for a funny little rain last week. Last night we had sheets and sheets...
New York Times on 'Beans: A History' and a Podcast
The New York Times has a brief review of Ken Albala's Beans: A History. I've started the book, but then got sidetracked. This review reminds me I need to put...
A Good Marinade
I found myself with what is probably the most boring piece of meat imaginable: boneless, skinless chicken breasts. What to do? I pounded several cloves of garlic with salt and...
Shrimp Cocktail: Leftovers
Inspired by Christopher Ann's recipe, I made shrimp cocktails this last week. I didn't bother with the catsup (as I didn't have any) and I really loaded up on the...
Daniel Patterson on Heirloom Vegetables
San Francisco's wonderful writing chef, Daniel Patterson of Coi, has written a great article on heirloom varieties for San Francisco magazine (Ocotber 2007). I'm flattered to be mentioned and of...
A Clay Comal
A comal is an essential piece of Mexican cookware. It's basically a griddle or flat pan used to make tortillas, toast spices and roast chiles. Now mostly made of steel,...
Shrimp Cocktail, Mexican Style
You may not know this about me, but I'm a complete and total freak for shrimp. I just love them to the point of guilt. My pal Christopher Ann shared...