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Local Bounty

Pears, Ariccia market, 'Ripe' cookbook and baker Ben Rollins


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chewy coconut macaroons

Sweet News

What’s Ben Baking?

I’d recognize his blissful, sweet, and chewy coconut macaroons anywhere. Then there’s the chocolate caramel bacon bar, the blueberry chamomile crunch bar, and bittersweet chocolate mousse with rum glaze and smoked almonds. Ben Rollins, Cucina Urbana’s former pastry chef, has decided to go out on his own with What’s Ben Baking? If you’ve enjoyed the sweets at Top of the Market, Adams Avenue Grill, Bertrand at Mr. A’s, the Rancho Bernardo Inn, or Carnitas’ Snack Shack, you’ve had his pastries. And now anyone can order his goodies, or sample them by appointment, in the Historic Snowflake Baking Building. whatsbenbaking.com

pears

FUN FACT: Most of the pear’s nutrition, including Vitamin C and fiber, is in its skin

At the Market

Pears

Just when we were getting used to summer heat, fall creeps in. So long, watermelon. Hello, pears. I love their variety. Sure, it’s easy to pick your basic Bartlett with its sweet juicy flesh. But how about trying a Comice or Anjou (love the striking skin of the reds) or the russet-colored Bosc? Eat raw or poach, bake, sauté, or jam—except the Comice, which will fall apart when cooked. Slice this one up and add to a salad, drizzle with chocolate or caramel, or enjoy on a cheese plate.

pears

Now Open

Ariccia

The charming new Italian market, owned by Robert Pascucci and Stephanie Savchuk, opened in June on Girard in La Jolla. It’s stocked with some hard-to-find items in San Diego—La Colombe coffee, imported Italian speck, lardo, mullett bottarga (mullet roe), and jamón Ibérico. They also make fresh pastas in-house (try the beer and pretzel spaghetti), as well as tomato and Bolognese sauces, porchetta di testa (pig’s head), pastries, sandwiches, and soups. aricciamarket.com

 

Cookbook

Ripe

pears

By Cheryl Sternman Rule and Paulette Phlipot
A loving, ogling tribute to produce, organized by color. Rule writes engaging intros to each fruit or vegetable and then gives tips, a list of simple uses, and a recipe. So, persimmons get a description of their differences, peeling tips, a suggestion for tea bread with dates and pecans, and a recipe for persimmon apple radicchio stacks. The recipes are accessible, yet just different enough to feel like a  culinary leap out of the ordinary.

 

The Planter's Box

Here's what to plant this month.

Broccoli: Days to harvest: 55-75

Cauliflower: Days to harvest: 80-105

Peas: Days to harvest: 90-120

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