Kitty Morse

Back to figs:
I already mentioned our prolific fig tree—absolutely LOADED with Long Yellow variety figs the size of tangerines. The tree survived in a pot for a few years before I planted it in the ground, and it has been growing (pun intended) crazy ever since. The reason for our abundant harvest could be that […]

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I love the following column written several years ago by Carolyn Jung, then the food editor for the San Jose Mercury News. She now writes the blog www.foodgal.com. Carolyn attended a class of mine in the Bay Area. As I always do, I began by demonstrating how to make preserved lemons the way my great-grandmother […]

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Hello preserved lemons aficionados:
 I don’t have a book to announce—yet! But I am preserving lemons. Actually, not lemons, but Bearss limes.
 It occurred to me, as I was gathering the dozens of yellow Bearss (sic) limes that had fallen to the ground around my prolific tree—Bearss are perfectly suited for preserving.
 Eureka or Meyer lemons have […]

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  Bay Area foodies, have you heard of this event?

The Culinary Institute of America
presents
 
11th Annual Worlds of Flavor®
International Conference & Festival
A Mediterranean Flavor Odyssey:
Preserving and Reinventing Traditions
for Modern Palates
 
November 6–8, 2008
 
The Culinary Institute of America at Greystone
Napa Valley, California
 

 I will be serving samples of my food during Friday evening’s […]

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