SF Restaurants, Food & Drink SFist in the Kitchen: Lemons Even though the SFist kitchen staff is at a writing conference, we're giving you some homework for the next two weeks: Swing by a local farmer's market, pick up some lemons, and give
SF Restaurants, Food & Drink SFist in the Kitchen: European Pears We've always thought the European pear (as opposed to its expensive Asian cousin) was more forgiving. It keeps well in a cool environment, allowing a producer to stretch the season for months. It
SF Restaurants, Food & Drink SFist in the Kitchen: Persimmons We later learned that not all persimmons do this: Acorn-shaped Hachiya persimmons are highly astringent for most of their lives, tomato-shaped Fuyus aren't. So why do farmers sell Hachiyas this time of year?
