I baked and baked as soon as I came back home. After our long trip in December, I realized I needed to do things as one does when they come back home, get everything organized and back in order. The backyard grew fast in the short bit of time we were away and everything got a major haircut. I planted peas in my planter for spring, pulled out a few lemons and we even tasted our first Cara Cara orange that I planted last summer. I’ve got some cranberry beans that need to go in the soil but I will wait to do that in February or March. We also planted our bulbs in early December, so I’m waiting for the flowers to pop up (one reason in particular, is I don’t remember where exactly and which ones have gone where in the backyard…should have made a map). Have you started to plan out your spring garden?
This roast chicken recipe is quite simple and takes advantage of the apples and lemons that are in full season right now. For those of you with easy access to Meyer lemons, use them in place of the regular ones, it makes the dish a bit more aromatic with it’s sweet citrusy perfume. Recipe is here at my column at SF Chronicle.
For those of you in the San Francisco Bay Area, I will be signing copies of Season at Rockridge Market Hall, Saturday, February 2, 2019 1 to 2pm. Small bites will also be served by the lovely folk at Market Hall Foods.
In other news, Season was also one of the best selling cookbooks of the year at Kitchen Arts and Letters and I couldn’t be more thankful and excited! Thank you!