WELCOME TO MY WEBSITE – Ann M. Evans

On my website you’ll find information davisfarmersmarketrevised_0118_croppedabout my  recipesarticles/books, and illustrations. My book, My Davis Farmers Market Cookbook won the 11th Annual National Indie Excellence Award for Best Regional Cookbook. BUY NOW

What I’m doing now: January 1st I made Hoppin’ John, a Southern tradition for New Year’s Day or any time in January when you can. It brings good luck they say. I learned it in North Carolina with my dad and step mom and practice it to this day. Make it with black eyed peas, rice and a ham hock. My recipe is in the Davis Farmers Market Cookbook (pp. 215-216).

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The Sacramento Bee loved my Davis Farmers Market Cookbook, Revised Edition (Elderflower Press, 2016, $26.95). Buy now. The book is available in Davis, California at the Davis Food Co-op, Davis ACE, Avid Reader, UC Davis Stores, Ikeda’s Market and at the Davis Farmers Market. In Yolo County, find it at Seka Hills Olive Mill and Tasting Room in Brooks. In Winters, find it at Preserve Market and Berryessa Gap Winery. Find it on line through UC Davis Bookstores or Amazon. The book has 72 seasonal recipes, 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. UC Davis Magazine also featured the students who started the market, including me. Read it.Net proceeds from the book go to the Davis Farm to School Program, a project of the Davis Farmers Market Alliance.

SEASONAL RECIPES INSPIRED BY MY GARDEN AND THE FARMERS MARKET

December. I’m making TAMALES for the holidays, hosting a fun tamalada, a tamale making party, with my friends Belinda Rodriguez and Joyce Hardi, in support of Slow Food Yolo. I have recipes for Vegetarian Tamales and Pork Tamales with Red Sauce. See my Instructions for Filling Tamales. 

November. November is a good time to make Traditional English Mincemeat with Suet, Candied Orange and Lemon Peel, to put in your December holiday pies and tarts.  I’ve just finished candying orange peels (Valencia, from my tree) and lemon peels (Lisbon, from my tree). These go into my homemade mincemeat and fruit cake for the holidays.

October. I just got back from Apple Hill. Together with my apples and those from a neighbor, I made applesauce and canned it. Use 3-5 kinds to create a more complex flavor, and I always add a stick or two of cinnamon when I’m cooking the sauce.  Here is my recipe.