Home

WELCOME TO MY WEBSITE – Ann M. Evans

dfm_cover

I’m officially excited. My latest book, Davis Farmers Market Cookbook, Revised Edition (Elderflower Press, 2016, $26.95) is available now at the Davis Food Co-op, Davis ACE, Avid Reader, UC Davis Stores, Hot Italian, Creme de la Creme in Davis, CA, and at the Davis Farmers Market. Find it on line through UC Davis Bookstores (hot link gets you to the book to buy.)  In Winters, find the book at Preserve’s new General Market. In Sacramento, find it at Avid Reader Books – Sacramento and at Soil Born Farm, and in San Francisco, find it at Book Passage at the Ferry Building. The book has 72 seasonal recipes (20 are new), features the market’s farmers and vendors, and has a year of monthly seasonal menu’s using recipes from the book. Read my story of the history of the market. 

 

On my website you’ll find information davisfarmersmarketrevised_0118_croppedabout my consulting business, Ann M. Evans consulting, recipesarticles/books, consulting work, and illustrations available as notecards or for single use in the design of personal and commercial communication. My illustrations are mostly from my garden. I design notecards because I believe in the hand written word, a lost art in today’s electronic age and because if you eat seasonally, you’ll want a wardrobe of seasonal stationery. Below are some of my latest recipes which I hope you’ll enjoy. My column, At My Table, can be found in the Davis Enterprise and the Woodland Daily Democrat.

 

miradeCranberry Shrub with Buddha Hand Citron and Ginger. I’m serving this Christmas evening before dinner, with sparkling water or wine. Make the fruit syrup several days ahead of time, it will store for several months in the refrigerator. My Buddha Hand Citron tree grew two fruit this year, which is how I happened upon putting them in the shrub. You can substitute lemon peel if needed.

Olde English Piccalilli is a favorite condiment recipe I make at the end of summer with green tomatoes from my garden. My English husband loves it with any cold meats, chicken, ham, roast beef. It will transport you to an English pub and bucolic countryside, I promise. I include it in my new Davis Farmers Market Cookbook.

ae-monterey-300ppi-mediterranean-5Quince Chutney is a favorite fall product to can. I pick them from a French friend’s tree, usually early November, and trade him some of my bee’s honey for his quince. Though I’ve made it for years and changed it a bit, the recipe is from Annie Main, in 2004, when we had a business together making confitures, Evans & Main. She still makes it and offers it for sale at the Davis Farmers Market. It’s delicious.

 

ae-fig-drawing-2Fig Jam is a staple in my glass pantry and I make it every September. I serve it with a cheese course in the fall with fresh walnuts and some of my bees’ honeycomb. I don’t have a fig tree, but my friends who do are very generous and provide me with enough for several batches of jam.

 

 

heirloomHomemade Ketchup is a favorite pastime of mine in August. I devote a day to it and then enjoy it the rest of the year. This year, I’ve made a date with my niece Rayne to make it together. I enjoy the time in the kitchen with her, and then she has something special for holiday gifts and her family’s table. Call me American, but I especially enjoy this ketchup on scrambled eggs made fresh from my chickens.

 

AE.lemons.image.ScannedMint Infused Simple Syrup with Fresh Lemonade is what I make in June and July when my lemons are dropping off the tree and I’m madly pulling out the mint which spreading throughout my garden. I serve it French style, inspired by sipping Citron Presse in Provence many a summer on the village square. The mint syrup lasts for up to three months in refrigerator and is good in sparkling wine or water as well.

 

ElderflowerElderflower Cordial is what I make in April or May, from flowers I gather on the roadside in Yolo County. It’s a lovely and easy way to preserve the season, and no one can quite believe the taste — a hint of herbal, of lemon, or wild, of vanilla, or lemon verbena. Great in sparkling water or wine with ice.

The drawing to the left is of elderflower I drew in Monterey County. It grows along the roadside throughout California’s back country roads. Elderflower is a popular drink throughout England and France, and many there, like I do, make their own simply syrup elderflower cordial.

 

Cherry Ginger Chutney is great to make in April-May-June, cherry season. It is perfect with a cheese course, with Indian curry, or with duck breast and any kind of pork roast or chop.

Candied Kumquats are a sweet and tart sauce to add over almond pound cake or ice cream. You can make this now, in March-April, while kumquats are still ripe on the tree, and freeze it for later use.

PastedGraphic-7Marmalade with Three Kinds of Citrus is one of my specialities. I make it with my navel oranges, lemons and a neighbor’s grapefruits in February, and then store it in my glass pantry throughout the year, occasionally using it as a hostess gift. My English husband and brother-in-law love it. This is a real marmalade lovers’ marmalade, a little bitter with lots of peel.

 

AE.lemons.image.ScannedPreserved Lemons is a favorite winter recipe. To the right is my drawing of the Eureka lemons in my garden. The lemons are ripe now, any varietal will work. Use them with roast chicken and various Middle Eastern dishes. You can also find this under Recipes on my website. There you’ll also find recipes for preserving by the season, and making festive dishes.

I’m working on the Revised Edition of the Davis Farmers Market Cookbook. Look for it in Spring 2017. In addition, lately, there’s been interest in the changes took place in food in the 1970’s with co-ops and farmers markets. Here’s my tale of the history of the Davis Farmers Market, Introduction to the Davis Farmers Market Cookbook,  a cookbook which I coauthored with Georgeanne Brennan. I’ve decided the time has come to write a history of the Davis Food Co-op, contextualized within the California Food Movement of the 1970’s. I cofounded the store at the same time as the Davis Farmers Market, and served in the Jerry Brown 1 administration which participated in many of the changes that provided for the growth in certified farmers markets we have in California today. Stay tuned. I begin in 2016.

 

6 thoughts on “Home

  1. Hi —
    I believe the amount of flour required for the Date Cake was omitted from the recipe In yesterday’s (Feb. 3) Davis Enterprise, or else I just didn’t see it. They also had you sifting together “flower and baking powder”. Hmmm….I’m thinking these folks don’t bake much…
    But the recipe sounds delicious and I’d like to make it, so please, how much flour? Thanks.

    • Hi Lorrie,
      I do hope I replied earlier, I thought I had. Just in case, you’re right, the flour was left out. Perfect time to make that recipe now with dates back in season and at the Davis Farmers Market. 2 and 1/4 cups general purpose flour. Happy cooking.

  2. Annie Dear,
    I was just at my first Kundalini Yoga class with my brother (who says “tell her Hi from me too”). The class ended with the song “May the long time sun shine upon you, All Love surround you….. And the pure light within you –
    Guide your way on” and the most lovely warm feeling of you welled up in me. I so remember sining that song with you and all the warm wonderful times we had together on 5th street and your visit to me when i turned 30 in san francisco. I hadn’t heard from you in awhile so i thought i’d try to find you on the internet.
    I put your name in and this blog came up #1. I hope this is still active. You’re pictures are terrific and your blog is so you — the salt of the earth, genuine open. I send you my love as does Jud (he’s Jud now).

    • Hi my dear friend,
      Let’s do be in touch. I apologize for the delay, I don’t often check these comments. I have your email now and will communicate, but I wanted to let you know I sing that song frequently, sometimes as a healing for those facing illness and death, and I love it. Thank you for all your teaching of me, and others. I remember our wooden bowls, chopsticks, the buying club, and our gallon jars of beans all in a row. Hello to brother Jud. Glad you like the website, and check out, if you want to, my new book — Davis Farmers Market Cookbook, Revised Edition. That’s a lot of what I’ve been up to. And thanks for your kind words.

  3. Hi Ann,

    First, congratulations on your new edition! I want to buy it but haven’t found it online.

    Second, I’m publishing a campus novel, Oink: A Food for Thought Mystery, which is set in “Arborville,” a place very like Davis. The town is a character in its own right, most often representing the ways in which Davis/Arborville encourages community. There are scenes in the Farmer’s Market, on the greenbelt, in Village Homes, in Wild Horse, in North Davis, and of course many on campus.

    A sly send up of the corporatization of the university, Oink is also a reminder that community lies at the heart of human life and one of the things that sustains community in the novel is food. The book comes with 18 recipes for dishes made of corn.

    I’m writing to ask if you’d be interested in blurbing the book and/or teaming up for some readings or events centered on food. I’ve found it a lot more fun and more effective to team up for book promotions. I’m definitely interested in doing something on March 5, Pig Day at the Farmer’s Market, for example, and in doing panels about food and food writing that might give part of the profits to food banks. I know your book just came out and that you are promoting it now, but there are tons of festivals involving food ahead. We could think about UC Davis too since there are a lot of people doing food studies there. If you’re interested, we could have a phone call.

    Here are some of the things people are saying about Oink.

    According to Janet A. Flammang, author of Table Talk: Building Democracy One Meal at a Time, “food themes abound in this engaging and well-crafted mystery which combines concerns about genetic engineering and pesticides with reflections upon the satisfactions of building community through sharing food and food stories. Recipes are included.” Janet is a professor of emerita in political science at Santa Clara. I love her work, especially A Taste for Civilization.
    Michael W. Twitty, author of The Cooking Gene: A Journey Through African-American Culinary History in the Old South, calls Oink “a fabulous fictional voyage through the new landscape of contemporary food culture in the Academy, with the intrigue of mystery to boot. Rich in surprises and recipes.”
    Pam Ronald, co-author of Tomorrow’s Table: Organic Farming, Genetics, and The Future of Food found it “entertaining,” “a good read that is both humorous and thoughtful.” Pam is in Plant Pathology and Genetics at Davis.
    Maggie Berg and Barbara K. Seeber, authors of The Slow Professor: Challenging the Culture of Speed in the Academy say this: . . a witty combination of a campus novel, a murder mystery, a debate about GMOs, and a recipe book, . . . Oink is a celebration of community connected to the joy of food and fellowship. At a time when collegiality is on the decline because of the corporatisation of higher education, Newton’s light-hearted novel makes the serious point that collegiality is important not only personally but also politically. It has been said that the comic campus novel is no more (things in higher ed are verging on the tragic), but Oink proves otherwise.
    Here’s a summary: Emily Addams is the last person you’d expect the police to be circling in a poisoning investigation. A professor of women’s studies, a food writer, and a doting mom, Emily has spent her life building a campus community and engaging in peaceful struggles against injustice. But when Peter Elliott, a professor of plant biology at bucolic Arbor State is found comatose in a pig pen clutching a piece of Emily’s corn bread (unmistakable for its goat cheese and caramelized onions) it’s in her direction that the police turn.

    Even as she comes under suspicion, Emily and her comrades in women’s and ethnic studies are fighting the administration’s attempt to defund their programs and run their beloved Arbor State more like a corporation than a place of higher learning. Her efforts to save her own skin and to protect the campus community she loves come together as Emily and her colleagues launch their own investigation to find out who really slipped the professor a piece of cornbread spiked with pesticide. It is community, fueled by good food, that helps them solve the crime.

    Here’s more about me: I’m at work on another mystery in the Food For Thought Series. Aside from my five academic books, my food memoir, Tasting Home: Coming of Age in the Kitchen, was published with She Writes Press in 2013, received a starred review in Publisher’s Weekly Select, and won twelve independent press awards. You can read more about my work at judithnewton.com and https://www.facebook.com/TastingHomeComingOfAgeInTheKitchen/.

    Okay, that’s a lot. Let me know if you are interested in blurbing or teaming up. I’ll understand if you say no. But I’d still love to send you a copy of the manuscript. It’s so Davis!

    All Best,

    Judy

    Judith Newton
    Professor Emerita, Gender, Sexuality, and Women’s Studies
    UC Davis
    510 898 1401

Leave a Reply

Your email address will not be published. Required fields are marked *