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Grilled Monterey Calamari with Shelling Beans, Arugula, and Salsa Romesco

This recipe was demonstrated for CUESA’s Market to Table program on October 6, 2012.

Monterey squid is one of the oldest California fisheries. In a good year, fresh squid is available all 12 months. There are only two ways to cook squid with any success. We adhere to a “3-minute or 3-hour” rule, meaning that you should cook squid either very quickly at a high heat or very slowly for a long time over low heat.
   
Serves 4 to 6

INGREDIENTS

Caramelized Figs (Fichi Caramellati)

This recipe was demonstrated for CUESA’s Market to Table program on September 21, 2012.

Here’s a simple baked fig dessert based on a recipe from Donatella Pavoncello. Pears can be prepared the same way: peel, halve, and core, then poach in syrup or wine with strips of lemon zest or vanilla bean. They will take longer to cook than the figs.

Serves 8

INGREDIENTS

2 pounds ripe figs
Lemon zest strips, 1 inch long and ¼ inch wide
2 cups sugar
Rum, as needed (optional)
Vanilla bean

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About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »