Just across the street from Fairfax’s grassy town park and weekly farmers market sits the modern wine bar and restaurant, 123 Bolinas. A definite player in the slow food movement, 123 Bolinas has everything from seasonal organic veggies to sustainable wines and close ties with farmers in the region. The intimate restaurant feels upscale at first glance, but it’s relaxed inside. The pretty interior lighting, reclaimed wood furniture, and large windows overlooking the nearby park make for one of the best restaurant atmospheres in town. 123 Bolinas doesn’t specifically cater to celiacs, but the waiters are knowledgable about every ingredient and will even have the kitchen whip up something special if the menu that night doesn’t suit your dietary needs. Check the chalkboard for seasonal small plates like grilled peaches, chevre and procuitto served over rocket greens, or order something more substantial like the pan seared rock cod with summer stew, turnip, and sweet peas.
There can never be too many peaches in my kitchen during July and August. I’d say about a quarter of the cash I bring to the farmer’s market goes into the hands of the organic peach guy. Here’s a little something I threw together with a few of them this week.
Peach Pie with Crumble Topping and Flaky Almondy Crust:
3/4 cup brown rice flour
1/2 cup almond flour (I used Bob’s Redmill)
2 tbs tapioca starch
2tbs potato starch (not potato flour)
2 tbs sorghum flour
10 tbs unsalted cold butter
1 tbs apple cider vinegar
2 tbs sugar
1 tsp salt
In a large bowl, whisk together dry ingredients (flours, sugar and salt). Chop cold butter on a cutting board and add to dry ingredients, incorporating it in with a pastry cutter or your hands until dough becomes more uniform and butter chunks are no larger than the size of peas. Form a well in the mixture, crack the egg inside and drizzle in the cider vinegar. Stir clockwise with a fork starting in the center and working your way out, mixing until dough forms a soft ball (you may need to use your hands for this too). Place the ball in a layer of parchment paper and flatten it out a bit. Stick it in the fridge for 1 hr- overnight before rolling out. When ready to roll out: remove from fridge and let rest a few minutes. Flour the counter and your rolling pin. Carefully roll out crust and place into greased pie dish. Don’t feel bad if the crust doesn’t land in the pie dish in one piece (there’s no gluten gluing the thing together), sometimes it works beautifully, others it takes some piecing together once in the pie dish, result of finished pie will be exactly the same.
The Pie filling:
4 or 5 ripe organic peaches, sliced & chopped (some people like to peal their peaches, I prefer not to).
a handful or 2 of organic blueberries (you could play around with other in season fruits)
3/4 cup sugar
1 teaspoon cinnamon
3 tbs brown rice flour
1 tbs tapioca starch
Whisk flours, sugar, and cinnamon together and set aside. Combine chopped peaches and blueberries in large bowl, stir in dry ingredients. Pour into prepared pie crust.
1/2 cup almond flour (Bob’s Redmill)
1/2 cup brown rice flour
1/2 cup brown sugar
1/2 stick of butter, melted
a handful of oats (I used Bob’s Redmill GF oats)
2 tsp cinnamon
1 pinch of salt
Combine dry ingredients, mix in melted butter and stir until crumbly texture is formed. Sprinkle over pie filling.
Preheat oven to 400 degrees and bake pie approximately 35-40 minutes (until peach filling bubbles up and crust browns). If crust or topping browns too quickly, cover with foil.
Let cool a few minutes and serve with vanilla ice cream.
Being gluten free in San Francisco means access to an abundance of local artisanal food producers who’s gourmet goods are easily purchased at many of the Bay Area Farmers Markets and high-end grocery stores. The Ferry Building Farmer’s Market and Plaza houses an enormous selection of gorgeous produce and gourmet eats. Highlighted above are a few items I brought home with me last week. Combined, the ingredients make a great vegetarian lunch or snack. Simply toast the bagel, spread on fromage blanc and top with the apple fennel kraut.
Cowgirl Creamery: Artisan cheeses made locally. A beautiful display at their Ferry Building location gives you lots to choose from.
Farmhouse Culture: Local and organic vegetables cultured and seasoned with fantastic flavors. Find them at the Ferry Building on Thursday and Saturday and other bay area farmers markets. I love their seasonal apple fennel kraut, available fall-spring.
Mariposa Bakery: the go-to bakery in the Bay Area for everything gluten-free. With two locations (one at ferry building), and products sold at local grocery stores, their baked goods are readily accessible to the region. Find everything bagels baked fresh daily at their Oakland location.
Farm Fresh to You is one of the Bay Area’s best CSA programs. I’ve become addicted to the $25 10lb fruit and vegetable box arriving bi-weekly with an exciting array of organic produce that was harvested less then 48 hours before being delivered to my doorstep. Having 10 or 20 pounds of vegetables dropped off at your home weekly or biweekly may seem like a daunting prospect. However, when you have the flexibility of excluding vegetables you may not care for, or that you grow in your own garden, using all of the items in your box becomes less of a challenge. Between 2 people, the 10lb’s of FFTY produce is typically polished off within 5 days. Another plus is that FFTY allows customers to cancel or postpone their service at any point in time. The website makes it easy to control your orders and check what items will be included in your box for the week, so that you can plan your grocery and farmers’ market purchases accordingly.
Featured: Produce from the November 2nd 10lb “small mixed fruit and veggie” box.
*Check out their gourmet grocery store in the Ferry Building.