SEASONAL COOKING
Cuisine Bourgeosie n. The techniques of cooking from hearth and home.
The best seasonal cuisine answers your cravings for flavors remembered and imagined while remaining true to the available ingredients at hand. Boulettes Larder invites you to consider our kitchen as an important function in the sequence of seasonal cooking:
Be in tune with your hunger.
Draw from the region's best seasonal offerings.
Consult the mise en place prepared for you at Boulettes Larder.
Respond visually and intuitively to a diverse palette of local and faraway flavors.
Imagine a meal to sate your desires.
Add your own joy and satisfaction, discretion and spontaneity, to complete enjoyable, seasonal meals at home.
When foraging for ingredients at Boulettes Larder, we tend to give way to our hunger's yearnings, the year's celebrations, and the renewal and departure of local produce.
Bay Area's culinary year into five seasons
To better understand our whims, winning dishes, favored techniques and most relied upon sources, we've categorized the Bay Area's culinary year into five seasons:
Dead of Winter
During January, February, and March, cold days and hearty ingredients suggest dishes of deep savor: brandade du morue, daube, New Mexico chilies, freshly ground corn grits, pot au feu, rich roasted pork stock, Hungarian stuffed cabbage, short ribs, braised tripe, marrow, pork belly, macaroni gratin, our summer's tomato sauce, fruits preserved from the previous harvest and spice cookie dough.
Spring
The sprightly new crops that arrive with the days of April, May, and June call to mind the culturally rich flavors in the traditional, symbolic and religious foods of Syria, Greece, Lebanon, Central and Northern Europe: hens stewed with paprika, fava beans, bottarga, young, wild leaves of nettles, wild arugula and watercress, pike quenelles, lamb shank stews, prepped wild mushrooms, morel tarts, tart flambe, panna cotta base, cardoon gratin and in-house pitted, Farmer's Market cherries.
The Ease of Summer
In the leisurely days that linger between June and August, herbs, aromatics, and spices emphasize fresh, thirst-quenching foods simply tossed in a bowl, stuffed in a baguette, or thrown on the grill in the most carefree of manners: marinades, mustards, curries, pestos, relishes, spice salts, dry cures and condiments, blanched vegetables, compound butters, fatted calf sausages and picnic charcuterie, potato foccacia, tians, pickled fish, fresh calamari, savory empanadas, fritters and ice creams.
Indian Summer
The welcomed stretch of sunshine that keeps the Bay warm during September and October
The Holiday Season
Encompassed by early November through the first week of January, western European and American ingredients are favored in a variety of traditional dishes: cassoulet, bread stuffing, turkey stock, pure roasted pureed pumpkin, brines for roasted large birds and game birds, rice pudding with glaceed fruits, relishes, choucroute, gougeres, sugar cookie dough.
.
To preview today's listing of available ingredients, please visit our larder menu.
To preview what our region's farmers may be harvesting for this week's Tuesday or Saturday markets, visit the CUESA website.
