Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. Today, Leah Greenstein (SpicySaltySweet) drops by from Los Angeles. Heirloom tomatoes. It's baseball season—almost the All-Star break—which in my house means Red Sox games are playing on my TV every night. It also means screening phone calls, not checking text messages, and avoiding sites like Twitter and Facebook, where the multitudes seem to forget we live in the era of the DVR and inadvertently publish game spoilers. The nonstop baseball marathon also means that summer is in full swing, the grill is hot, and the produce at the Hollywood Farmers' Market...
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Photo from Eric Luse at the Chronicle I'd never seen a tayberry before today, but I've never met a berry I didn't like. The San Francisco Chronicle has a short piece on the recently bred Scottish fruit. It's the product of a cross between a European raspberry and an Aurora blackberry, and it resembles an unripe version of the latter. In season only until mid-August, they're now popping up on menus around the San Francisco Bay....
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Keiko Oikawa of Nordljus is churning up zabaglione ice cream with a fresh berry swirl. With inspiration from David Lebovitz and Tessa Kiros, Keiko turns this classic Italian dessert into something cool, creamy, simple, and just a tad boozy. Zabaglione ice cream sounds like a perfect way to welcome the true start of summer....
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How luscious are these berry mascarpone cupcakes? Kristin, of Pickycook, adapts a recipe from Giada De Laurentiis and shows how easy frosting can be—just purée some frozen berries and add confectioner's sugar. This is a great alternative for those who detest froofy buttercreams and the like. I love buttercream, but, hey, (wo)man can't live on buttercream alone. The mascarpone cake base is also a nice twist to the usual yellow or chocolate cake....
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