The last week of January I took a long overdue trip to San Francisco to visit friends, eat delicious food and explore the city. It couldn’t have been better.
As most of you remember from my days in Ithaca and my Instagram, I just love a good farmers market. I spent a long time walking around at the Ferry Plaza Farmers Market and couldn’t get enough! The highlight of the day was getting to visit Three Babes Bakeshop. I donated to their Kickstarter campaign a few years ago and have been proudly following along with their success, and was so thankful to finally have a chance to try their UNBELIEVABLE pie. She even had me working the booth for a little bit! Such a great time.
california avocados YUM
Love this lady
Another highlight was visiting The Mill, a fantastic bread store near Alamo Square. As a novice bread baker, I bow down to Josey and hope to make bread half as good one day. I stuffed my suitcase with two loaves to bring home and have been enjoying the toast for breakfast. SO GOOD.
I happened to be in town during the Superbowl, so I helped to prepare a delicious Superbowl feast at my friend’s house!
Another noteworthy stop on the trip was to B Patisserie for a kouign amann. I may have gained five pounds eating it, but it was totally worth every calorie.
Last but not least, a shout out to my friends who made sure I had an amazing time. Couldn’t have asked for better hosts!
You did good, San Francisco. Thanks for a fantastic week.
One glorious Saturday morning my flatmates and I stumbled upon the Eveleigh markets outside of Carriage Works near the University of Sydney. All I can say is WOW. Tons of fresh fruit and vegetables, cheeses, organic meats, bread, sweets, fresh dips and FREE SAMPLES of everything. And I mean everything. I hadn’t planned on eating lunch at the market, but by the time we left we were stuffed! It made us all nostalgic for our wonderful Ithaca farmers market with its similar wooden overhang, but (sorry Ithaca), this one definitely takes the cake.
pretty labels, right?
veggies straight from the farm
I decided to buy some rhubarb as it has just started popping up everywhere and looked nice and fresh. Berries are way too expensive in Sydney so I knew I wouldn’t be making my usual strawberry rhubarb anything. I decided to make some rhubarb compote, versatile enough to top my yogurt in the mornings and my vanilla ice cream/apple crisp/you-name-it in the evenings.
6 cups fresh rhubarb, cut into 1 inch pieces
1/2 cup apple juice or orange juice (i used apple)
1/4 cup brown sugar or honey (i used brown sugar)
- In a saucepan, bring apple juice to a boil.
- Add rhubarb and brown sugar and stir until sugar is melted and mixture is combined.
- Cook mixture slowly for about 8-10 minutes until the rhubarb has started to break down. Remove from heat. Taste for sweetness and add more honey if desired.
- Cool compote completely; mixture will thicken as it cools. Store in a jar in the refrigerator for up to a week.
too steamy for a cooking shot
As the market started to come to a close, many of the vendors start to slash prices in order to get rid of whatever was leftover. I walked away very happy with a $5 bag filled to the brim with apples and pears. Turns out one of my flatmates had also bought one! I have officially declared an “apple challenge” at my apartment. We have been going apple crazy and you will get to see some of what we have been making soon. Stay posted!Cheers,