I’m so jazzy for San Francisco right now, and this week in particular has been heart-breakingly beautiful: expansive, blue skies and honey-warm sunshine; delightful romps with dangerously-cool friends; not to mention hella urban-hiking, cycling up-a-storm, and taking to the streets on foot. And, I’m still as excited as ever about my Farm Fresh to You CSA box. It’s just so nice to have no choice but to prepare a killer salad, starting with seasonal, bring-tears-to-your-eyes-they’re-so-good lettuce leaves.
I had my leafy greens for breakfast—yes, breakfast!—after my man dissuaded me from going to the neighborhood café for an almond-milk double latte. Any morning is auspicious when it begins with a bad-ass breakfast for two. Better yet when your produce still has dirt on it, remnants of the Bay Area’s fertile soil.
Into the mix, I tossed some other goodies from the farm, including spring-sweet carrots that tasted somehow—I don’t quite know any other way to say it—virginal. (“The best carrot I’ve ever eaten in my whole life!” Jason said.) I coupled them with juicy, citrus-y satsuma mandarins, originally a Japanese fruit varietal that fares well here across the Pacific. In theme with the orange-hued mélange, I dressed my breakfast salad with Hot Chile Olive Oil from California Stonehouse, one of whose stores is managed by Contributing Columnist Lalé Shafaghi.
To beef it up, I added roasted pumpkin seeds, fine-ground black pepper, and Himalayan Golden Raisins, all of which I sourced from the vast bulk section at my favorite worker-owned grocery cooperative, Rainbow. The great thing about bulk bins is that you can fill your repurposed jars with your dry, staple goods—meaning you never have to purchase needless packaging ever again.
My boyfriend’s contribution included a multi-grain boule that we picked up from Della Fattoria, a bakery and cafe in Petaluma known for using farm-fresh ingredients. He sliced and toasted the savory bread, drizzling it with hazelnut-and-almond nut butter. Ecstasy.