The Edible Schoolyard

Friday, June 25, 2010

As our time in Berkeley draws to a close, I'm going through the sad process of saying goodbye to all the people, places and things I've grown to love here.

One of those places is the Edible Schoolyard, a one-acre garden/kitchen/classroom located in the Martin Luther King, Jr. Middle School just a few blocks from our house.

The Edible Schoolyard Sign by Eve Fox, Garden of Eating blog

The Edible Schoolyard or "Edible" for short, was created by Alice Waters' Chez Panisse Foundation in 1995 to "give urban public school students a chance to participate in all aspects of growing, harvesting, and preparing nutritious, seasonal produce with the goal of fostering a deeper appreciation of how the natural world sustains us and promoting the environmental and social well-being of the school and community."

No Dogs Please - Chickens at Play sign on gate to the Edible Schoolyard by Eve Fox, Garden of Eating blog

In addition to those extremely worthwhile goals, it also offers a beautiful place to stroll, meet some chickens, admire fruit-laden kiwi vines, drool over the outdoor wood-fired brick oven, watch kale seedlings sprout, inspect a serious composting system, and more. Here's a little photo tour of some of its many charms. I'll miss you, Edible!

Fuzzy little kiwis growing on the vine.
Baby kiwis growing on the vine in the Edible Schoolyard by Eve Fox, Garden of Eating blog

A riotous arch of kiwi vines shades a path in the garden.
Kiwi vines in the Edible Schoolyard by Eve Fox, Garden of Eating

Gardening gloves hanging outside the shed.
Gloves hanging outside the Edible Schoolyard shed by Eve Fox, Garden of Eating blog

A student-made sign marks a row of kale.
Kale sign in the Edible Schoolyard by Eve Fox, Garden of Eating blog

Chickens in their coop, accompanied by a metal chicken sculpture made of found objects.
Inside the Edible Schoolyard chicken coop by Eve Fox, Garden of Eating blog

Nesting boxes in the coop. Look closely at the box on the left, there's a hen hard at work laying in there and you can just make out her face.
Inside the Edible Schoolyard chicken coop by Eve Fox, Garden of Eating blog

Baby figs on a tree in the garden.
Fig tree growing in the Edible Schoolyard by Eve Fox, Garden of Eating blog

César, Expensive But Delicious Tapas In North Berkeley

Thursday, June 24, 2010

I was rather shocked the first time a friend suggested we go to a topless bar -- it just seemed so out of character for her (and for me).

Thankfully, she realized my mistake and gently explained that she'd suggested a tapas bar, not a topless bar. Once that embarrassing little misunderstanding got cleared up, I was finally introduced to tapas. I'm happy to report that I took to them like a duck to water...

Gambas a la plancha with smoked paprika and sea salt

In case you're not familiar with them yet, tapas refers to a wide variety of Spanish appetizers that are served on small plates. Although they're considered appetizers or bar food in their native Spain, here in America, tapas has become a cuisine in its own right.

César is a small tapas restaurant (there's a larger parent restaurant in Piedmont) that has become one of my favorites in our North Berkeley neighborhood. The food is great, especially anything involving steak or shrimp.

My only complaints about César are: 1) It's really noisy so it's almost always hard to hear your companions, and 2) The plates are small, but the prices are not! But in the end, the food is worth it.

Below are photos, descriptions and prices from a meal I shared with my favorite restaurant review friend, Naushon. Not only is she patient enough to wait until I've photographed everything to dig in, she's also always willing to offer comments on the food. Thanks, dear!

Setas (porcini mushrooms) a la plancha (grilled) with garlic parsley oil. These were to die for -- the mushrooms were tender and juicy - Naushon said, "very meaty but also delicate." Apparently, porcinis have a very short season so get 'em when you can. $10.75
Setas a la plancha with garlic parsley oil

Gambas (shrimp) a la plancha with smoked paprika and sea salt. These were my favorite part of the meal. They were juicy, salty, messy and good. Perfectly grilled and nicely balanced flavors with just a little bit of heat. $13
Gambas a la plancha with smoked paprika and sea salt

Hangar steak a la parilla with salpicon (a mix of red and green peppers, hard boiled egg, parsley, vinegar, onion or shallot, capers) served over a piece of hearty toasted bread. This steak was nicely sliced and tasty. The salpicon was good on the steak but not amazing in its own right. $13.75
Hangar steak a la parilla with salpicon

Papas fritas with herbs and sea salt. This tall pile of crispy potatoes shoelaces is deep-fried with fresh sage and rosemary, sprinkled with sea salt and served with aioli. One of my very favorite things to order! $8.75
Fried potatoes with herbs and sea salt

I also ordered a d'Arbo Austrian sour cherry soda which was very nice - $2.75. Although I don't drink the al-kee-hol, myself, if you do, it looks like they've got a great selection of drinks (it is called a tapas bar, after all). Total was $54.60 ($65 with tax and tip.)

César
1515 Shattuck Avenue
Berkeley, CA 94709
(510) 883-0222
Mon-Sun 12 p.m. - 12 a.m.

Click below to browse more Garden of Eating restaurant reviews.

Imperial Tea Court -- Authentic, Organic, Delicious...

Saturday, June 19, 2010

It's been a while since I've reviewed a restaurant. And since my days here in Berkeley are numbered, I figured I'd best hop to it.

The Imperial Tea Court is one of my favorite restaurants in the East Bay. Luckily, for me, it also happens to be a five minute walk from my house.

Tea is this way... Sign for the Imperial Tea Court by Eve Fox, Garden of Eating blog

Tucked at the back of the surprisingly well-designed and pleasant Epicurious Garden food court at 1511 Shattuck Avenue (just up the block from Chez Panisse), this tiny restaurant feels bigger than it is, thanks to the complex's shared outdoor seating.

The Cool Door At The Entrance To Imperial Tea Court In North Berkeley by Eve Fox, Garden of Eating blog

Like its parent establishment across the bay in the Ferry Building, this place is technically a tea house, and they sell a wide variety of excellent teas that they take very seriously but the thing that keeps me going back over and over again is the food.

Green Onion Pancake At Imperial Tea Court in North Berkeley, by Eve Fox, Garden of Eating blog

Although their menu is tiny -- just one page plus a few specials scrawled on a big chalk board, the food is flavorful, fresh and authentic. They also use organic veggies and organic or more sustainably-raised meats so, unlike most Chinese restaurants, you'll leave feeling full in a good way.

You can watch the two women who do all the cooking make your dish from scratch across the counter. Although this system does lead to the food coming out at odd times, it is well worth it.

I went there recently with my good friend, Naushon, who is the one who introduced me to the place, and we ordered a bunch of our mutual favorites.

The pickled daikon is addictive and has the perfect amount of spice/heat.

Spicy Pickled Daikon at Imperial Tea Court In North Berkeley by Eve Fox, Garden of Eating blog

The green onion pancake is a must! Thin, crispy, and delightfully scallion-y.

Green Onion Pancake At Imperial Tea Court in North Berkeley, by Eve Fox, Garden of Eating blog

The dim sum pork sui mei are tasty though the pan-seared pork potstickers are even better (the pork is from Niman Ranch.)

Dim Sum Pork Sui Mei at Imperial Tea Court by Eve Fox, Garden of Eating blog

Along with the Mandarin Chicken, this Hong Kong Curried Chicken never fails - a delicious, light, non-spicy curry in a coconut base made with carrots and kabocha squash served with steamed chard and cabbage and a side of brown rice.

Chicken Curry With Carrots & Kabocha, Steamed Greens & Brown Rice by Eve Fox, Garden of Eating blog

1511 Shattuck Ave
Berkeley, CA 94709
(510) 540-8888
Mon-Sat 11 AM - 9 PM
Sun 11 AM - 7 PM

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Imperial Tea Court on Urbanspoon

Talking Poultry - Raising Backyard Birds In Berkeley

Monday, June 7, 2010

Our North Berkeley neighborhood is a haven for chicken fanciers. I've counted at least six coops within a three-block radius of our house!

And we're fortunate enough to live right next to one of them. Our lovely back neighbors, Fran and Chip, have three young hens in their backyard. In addition to entertaining Will, who now says "buck, buck" and heads for the back door whenever we say "chicken", we also receive delicious eggs with brilliant orange yolks from the girls next door sometimes.

Will meets a chicken

After seeing how much Will enjoys watching the girls scratch, peck and flap their wings, I started thinking about maybe getting some chickens of our own. But how to begin?

Fran was kind enough to answer some questions about her experience raising the birds. I've included our little "poultry talk" below in case you're thinking about starting your own little backyard flock.

Fran with one of the ladies

How long have you been raising chickens?

We got our first chicken about 20 years ago. The daughter of our neighbors across the street had received a chick for Easter. Once the chick became a chicken, they realized that this was not what they’d signed up for, so we took it. We've had at least one chicken and, sometimes as many as four, though I prefer to have just two or three at a time, ever since.

What kind of birds are these?

These three are Rhode Island Reds, they’re known for being reliable layers. We got them in early January and they just started laying their first eggs a month or so ago. I’ve also had success with Araucanas (they lay beautifully colored eggs) and have had a lot of different breeds, including the fancy ones with the fluffy feet.

Rhode Island Reds in their coop by Eve Fox, Garden of Eating blog

How many eggs do they lay?

They lay roughly one egg a day -- I usually collect 2-3 each evening – about 18 eggs a week.

Where did you get them from?

I got these from Lucky Dog pet shop on San Pablo Avenue. I used to get them from Mike’s Feed & Pets in Hayward until Lucky Dog changed hands and the new owner started selling chickens about 5 or 6 years ago.

What do you feed them? Is there special feed that makes for better eggs?

Yes, there is. They eat a mix of things:  I give them two commercial products – chicken scratch which is a mix of whole grains, and laying mash which is a more protein-rich feed that helps them produce good eggs. I also give them lots of vegetable scraps from our house and our neighbors’ and I will also stop by Monterey Market when they’re getting rid of greens that are too wilted to sell. The chickens love whole grains, especially, although they’re not interested in bread.

But their favorite things to eat are worms. I spoil them sometimes by digging in the compost bins to turn up the worms for them. They get right in there -- they’re so enthusiastic that they are literally under the shovel so I have to be very careful. They come running when they see me pick up the shovel -- they’ve developed a Pavlovian response to the shovel; to them, it means worms.

Chickens eating and turning up worms in the compost bin

Do they also need a source of calcium?

Yes, I give them ground oyster shells and we also crush up the shells of any eggs we eat for them – that is the best source for them – their own eggs! Funny, isn’t it? The commercial feed usually contains oyster shells or other sources of calcium for them.

Can you tell me a little bit about your coop design?

Oh sure, there is a square footage requirement – a coop should be at least 4 square feet for each chicken to make sure they won’t be stressed by being too on top of each other. The funny thing about this batch is that they all huddle together in one small box every night – three of them trying to fit in there is pretty tight but that is what they like.

Fran's chicken coop

And then they use the other small box to lay in – they take turns. They never poop in the same place as they lay – very smart!  But none of them use the big box at all.

One box for laying, one box for pooping by Eve Fox, Garden of Eating blog

The other important factor for a coop is to make sure it is secure. We’ve had chickens just decimated by possums. Now the floor of our coop is made of brick lined underneath with wire since possums and raccoons can and do burrow under the ground to get in – they’re very determined. And you must remember to lock the door once they’re all in at night, of course.

We also have a light in the coop that we use during the winter months to extend the daylight hours for them a bit since they lay fewer eggs when there is less daylight.

It looks like you use shredded paper to line the boxes?

Yes, though I will also use hay when I have access to it. The only downside to hay is that they tend to eat it so you need to replace it more often – they don’t eat the paper.

Freshly laid egg in a nest of shredded paper by Eve Fox, Garden of Eating blog

How often do you have to clean out the coop?

I clean it out about once a month. I could do it more often, of course. I put their droppings right into the compost – it makes great fertilizer.

How much time do they spend out of the coop?

They are out twice a day for a while, which gives them time to scratch and peck and find bugs and eat greens and other yummy things from the compost bins. I let them out for about an hour in the morning before I leave for work, and then again when I get home.
Scratching outside the fenced garden beds

What sort of hours do they keep?

They are right in sync with daylight, they wake when it’s light and they go to sleep when it gets dark.

After they’ve laid an egg, do they sit on it or do they get up and go about their business?

These hens don’t sit, I don’t think. When I come to collect the eggs in the early evening, they’re never sitting on them and the eggs are also cold by that time which makes me think they’re not sitting on them.

What are their relationships like with each other?

They’ve got a clear social hierarchy. Although I’ve tried, I’ve found that it’s basically impossible to introduce new birds to a flock because their pecking order has already been established. The new birds just get pecked mercilessly.

Outside the coop

But this batch is fairly harmonious – they don’t have a scapegoat. They follow the leader, who is the smartest one of the three.  She’s also the most assertive. One of them is clearly dumb - she’s named Moe, the other two are named Meeny and Miny. I had two birds before these who were named Pooh and Lay (“Poulet”) because that is all they do.

How long will they lay for?

Once they’re mature they’ll lay all year round, though they lay less in the winter – it’s all tied to the number of daylight hours. They need roughly 8 or more hours of daylight to lay – that is why we have the light in their coop. They will lay eggs for 2-3 years.

Attention! Tails UP! Rhode Island Reds eating from the compost bins by Eve Fox, Garden of Eating blog

What do you do with them once their laying days are over?

I’m not interested in killing them so I give them away either to people who will keep them as pets or who want to use them for the soup pot. Every once in a while if I have a particularly ornery bunch, I’ll take them up to Tilden park and release them – I figure they’ll either survive or make a great meal for a coyote.

I used to feel guilty about this but I have gotten over it. I figure they have a very nice life while they’re with me – they’re happy and well-fed and cared for, which is more than you can say of what they’d experience in a commercial environment or in the wild. And then they either become pets or come to a quick end.

Do you have any advice for people interested in starting their own flock of chickens?

I’d caution people to be aware that chickens are destructive to yards – they’re designed to scratch and turn up earth and eat greens so you have to fence them out of anything you want to keep safe – your garden, your lawn, etc.
Scratching outside the fenced garden beds

And it’s something you should only do if you really want chickens, of course! But I love it. I find them interesting and entertaining to watch. They’re also a great conversation starter. I get wonderful fertilizer for my garden. And, of course, delicious fresh eggs all year round. Store-bought eggs really don’t taste that good, in comparison. You should do a blind taste-test – it’s impressive.

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I'm digging up the Garden and moving it to upstate NY

Sunday, June 6, 2010

It just occurred to me that I need to fill you in on some news. At the end of June, the sous-chef (a.k.a., my husband), baby Will, and I will be packing up and moving back east to Woodstock, New York. Even though the 1969 festival that made Woodstock famous was actually held more than 40 miles away on a farm in Bethel, it's still a great place to live!

In addition to the fact that my hubby and I both grew up there and our parents/Will's grandparents all live in the area, it is a happening, beautiful little town. Happily for me (and for you, too), the Hudson Valley region is also home to lots of exciting food-related stuff -- cheesemakers, ranchers raising happy, grass-fed animals, farmers markets, CSAs, and good restaurants.

Although I'm dreading the actual move since I hate being homeless for even a few days, I am really looking forward to my new kitchen! It's got lots of space, lots of light, newish appliances and lovely blue stone countertops. There is even an amazing walk-through pantry (thank you, God!) It is going to be a HUGE step up from the tiny, cramped, dark kitchen we have now.

I'll have to post some pictures once the dust has settled and the boxes have been unpacked. In the meantime, I'm gonna do my best to wrap up any lingering Berkeley-specific blog posts in the next couple of weeks.

It's been a great four years here and I will miss many people, places and things, not the least of which is the abundance of delicious, affordable, year-round, locally grown, organic produce... But the time has come for a change of coast.

I suspect I may not be posting very often for about a month while we deal with moving and settling. But I'll be back with lots of great east coast/New York/Hudson Valley - specific postings!

Grilled Asparagus With Asian Marinade

Saturday, June 5, 2010

Is it strange that I'm crazy about marinating? I just love the feeling I get from knowing that the steak or veggies I'll be eating for dinner later is sitting in the fridge soaking up flavor. It's as if I'm working on a delicious present for myself and my family all day long without actually having to do anything.

Asparagus Soaking in Asian Marinade by Eve Fox, Garden of Eating blog

I decided to try marinating some asparagus in a simple Asian-style sesame-soy-garlic sauce before grilling them last night. And I'm really glad that I did! They were so delicious that the only thing that stopped me from eating more was the fact that they were all gone...
Grilled Asian-style Asparagus by Eve Fox, Garden of Eating blog

They're also very simple and quick to make which is a huge plus in my book these days since baby Will has recently started walking on his own so we do a lot of chasing after him.
Grilled Asian-Style Asparagus by Eve Fox, Garden of Eating blog

Without further ado, here is the recipe. I think know you're gonna love them.

Grilled Asparagus With Asian Marinade
Serves 4

Ingredients

* 1 lb organic asparagus
* 2 Tbsps sesame oil
* 3 Tbsps soy sauce
* 2 cloves garlic, pressed or minced
* 1 Tbsp maple syrup or honey
* Kosher salt and freshly ground black pepper
* 2 Tbsps sesame seeds

Directions

1. Wash the asparagus and snap off the woody bases (just bend them about 2/3 of the way down the stalk, they'll snap right where they're supposed to.)

2. In a large, shallow bowl, combine the marinade ingredients and mix well. Add the asparagus and turn to coat. (You can also make the marinade in a small bowl and then add it and the asparagus to a ziplock bag if you prefer but I always feel guilty about throwing out the bag afterwards -- it's pretty hard to wash ziplocks.)

3. Refrigerate for 1-3 hours, turning to make sure all the asparagus get equal access to the marinade. If you don't have time to marinate the asparagus, just toss them all to coat and get on with the grilling -- they'll still be plenty tasty.

4. Preheat the grill, then place asparagus on and cook until nicely browned on both sides, about 2 to 4 minutes per side. Serve immediately.

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Friday, June 25, 2010

The Edible Schoolyard

As our time in Berkeley draws to a close, I'm going through the sad process of saying goodbye to all the people, places and things I've grown to love here.

One of those places is the Edible Schoolyard, a one-acre garden/kitchen/classroom located in the Martin Luther King, Jr. Middle School just a few blocks from our house.

The Edible Schoolyard Sign by Eve Fox, Garden of Eating blog

The Edible Schoolyard or "Edible" for short, was created by Alice Waters' Chez Panisse Foundation in 1995 to "give urban public school students a chance to participate in all aspects of growing, harvesting, and preparing nutritious, seasonal produce with the goal of fostering a deeper appreciation of how the natural world sustains us and promoting the environmental and social well-being of the school and community."

No Dogs Please - Chickens at Play sign on gate to the Edible Schoolyard by Eve Fox, Garden of Eating blog

In addition to those extremely worthwhile goals, it also offers a beautiful place to stroll, meet some chickens, admire fruit-laden kiwi vines, drool over the outdoor wood-fired brick oven, watch kale seedlings sprout, inspect a serious composting system, and more. Here's a little photo tour of some of its many charms. I'll miss you, Edible!

Fuzzy little kiwis growing on the vine.
Baby kiwis growing on the vine in the Edible Schoolyard by Eve Fox, Garden of Eating blog

A riotous arch of kiwi vines shades a path in the garden.
Kiwi vines in the Edible Schoolyard by Eve Fox, Garden of Eating

Gardening gloves hanging outside the shed.
Gloves hanging outside the Edible Schoolyard shed by Eve Fox, Garden of Eating blog

A student-made sign marks a row of kale.
Kale sign in the Edible Schoolyard by Eve Fox, Garden of Eating blog

Chickens in their coop, accompanied by a metal chicken sculpture made of found objects.
Inside the Edible Schoolyard chicken coop by Eve Fox, Garden of Eating blog

Nesting boxes in the coop. Look closely at the box on the left, there's a hen hard at work laying in there and you can just make out her face.
Inside the Edible Schoolyard chicken coop by Eve Fox, Garden of Eating blog

Baby figs on a tree in the garden.
Fig tree growing in the Edible Schoolyard by Eve Fox, Garden of Eating blog

Thursday, June 24, 2010

César, Expensive But Delicious Tapas In North Berkeley

I was rather shocked the first time a friend suggested we go to a topless bar -- it just seemed so out of character for her (and for me).

Thankfully, she realized my mistake and gently explained that she'd suggested a tapas bar, not a topless bar. Once that embarrassing little misunderstanding got cleared up, I was finally introduced to tapas. I'm happy to report that I took to them like a duck to water...

Gambas a la plancha with smoked paprika and sea salt

In case you're not familiar with them yet, tapas refers to a wide variety of Spanish appetizers that are served on small plates. Although they're considered appetizers or bar food in their native Spain, here in America, tapas has become a cuisine in its own right.

César is a small tapas restaurant (there's a larger parent restaurant in Piedmont) that has become one of my favorites in our North Berkeley neighborhood. The food is great, especially anything involving steak or shrimp.

My only complaints about César are: 1) It's really noisy so it's almost always hard to hear your companions, and 2) The plates are small, but the prices are not! But in the end, the food is worth it.

Below are photos, descriptions and prices from a meal I shared with my favorite restaurant review friend, Naushon. Not only is she patient enough to wait until I've photographed everything to dig in, she's also always willing to offer comments on the food. Thanks, dear!

Setas (porcini mushrooms) a la plancha (grilled) with garlic parsley oil. These were to die for -- the mushrooms were tender and juicy - Naushon said, "very meaty but also delicate." Apparently, porcinis have a very short season so get 'em when you can. $10.75
Setas a la plancha with garlic parsley oil

Gambas (shrimp) a la plancha with smoked paprika and sea salt. These were my favorite part of the meal. They were juicy, salty, messy and good. Perfectly grilled and nicely balanced flavors with just a little bit of heat. $13
Gambas a la plancha with smoked paprika and sea salt

Hangar steak a la parilla with salpicon (a mix of red and green peppers, hard boiled egg, parsley, vinegar, onion or shallot, capers) served over a piece of hearty toasted bread. This steak was nicely sliced and tasty. The salpicon was good on the steak but not amazing in its own right. $13.75
Hangar steak a la parilla with salpicon

Papas fritas with herbs and sea salt. This tall pile of crispy potatoes shoelaces is deep-fried with fresh sage and rosemary, sprinkled with sea salt and served with aioli. One of my very favorite things to order! $8.75
Fried potatoes with herbs and sea salt

I also ordered a d'Arbo Austrian sour cherry soda which was very nice - $2.75. Although I don't drink the al-kee-hol, myself, if you do, it looks like they've got a great selection of drinks (it is called a tapas bar, after all). Total was $54.60 ($65 with tax and tip.)

César
1515 Shattuck Avenue
Berkeley, CA 94709
(510) 883-0222
Mon-Sun 12 p.m. - 12 a.m.

Click below to browse more Garden of Eating restaurant reviews.

Saturday, June 19, 2010

Imperial Tea Court -- Authentic, Organic, Delicious...

It's been a while since I've reviewed a restaurant. And since my days here in Berkeley are numbered, I figured I'd best hop to it.

The Imperial Tea Court is one of my favorite restaurants in the East Bay. Luckily, for me, it also happens to be a five minute walk from my house.

Tea is this way... Sign for the Imperial Tea Court by Eve Fox, Garden of Eating blog

Tucked at the back of the surprisingly well-designed and pleasant Epicurious Garden food court at 1511 Shattuck Avenue (just up the block from Chez Panisse), this tiny restaurant feels bigger than it is, thanks to the complex's shared outdoor seating.

The Cool Door At The Entrance To Imperial Tea Court In North Berkeley by Eve Fox, Garden of Eating blog

Like its parent establishment across the bay in the Ferry Building, this place is technically a tea house, and they sell a wide variety of excellent teas that they take very seriously but the thing that keeps me going back over and over again is the food.

Green Onion Pancake At Imperial Tea Court in North Berkeley, by Eve Fox, Garden of Eating blog

Although their menu is tiny -- just one page plus a few specials scrawled on a big chalk board, the food is flavorful, fresh and authentic. They also use organic veggies and organic or more sustainably-raised meats so, unlike most Chinese restaurants, you'll leave feeling full in a good way.

You can watch the two women who do all the cooking make your dish from scratch across the counter. Although this system does lead to the food coming out at odd times, it is well worth it.

I went there recently with my good friend, Naushon, who is the one who introduced me to the place, and we ordered a bunch of our mutual favorites.

The pickled daikon is addictive and has the perfect amount of spice/heat.

Spicy Pickled Daikon at Imperial Tea Court In North Berkeley by Eve Fox, Garden of Eating blog

The green onion pancake is a must! Thin, crispy, and delightfully scallion-y.

Green Onion Pancake At Imperial Tea Court in North Berkeley, by Eve Fox, Garden of Eating blog

The dim sum pork sui mei are tasty though the pan-seared pork potstickers are even better (the pork is from Niman Ranch.)

Dim Sum Pork Sui Mei at Imperial Tea Court by Eve Fox, Garden of Eating blog

Along with the Mandarin Chicken, this Hong Kong Curried Chicken never fails - a delicious, light, non-spicy curry in a coconut base made with carrots and kabocha squash served with steamed chard and cabbage and a side of brown rice.

Chicken Curry With Carrots & Kabocha, Steamed Greens & Brown Rice by Eve Fox, Garden of Eating blog

1511 Shattuck Ave
Berkeley, CA 94709
(510) 540-8888
Mon-Sat 11 AM - 9 PM
Sun 11 AM - 7 PM

Click below to browse more Garden of Eating restaurant reviews.


Imperial Tea Court on Urbanspoon

Monday, June 7, 2010

Talking Poultry - Raising Backyard Birds In Berkeley

Our North Berkeley neighborhood is a haven for chicken fanciers. I've counted at least six coops within a three-block radius of our house!

And we're fortunate enough to live right next to one of them. Our lovely back neighbors, Fran and Chip, have three young hens in their backyard. In addition to entertaining Will, who now says "buck, buck" and heads for the back door whenever we say "chicken", we also receive delicious eggs with brilliant orange yolks from the girls next door sometimes.

Will meets a chicken

After seeing how much Will enjoys watching the girls scratch, peck and flap their wings, I started thinking about maybe getting some chickens of our own. But how to begin?

Fran was kind enough to answer some questions about her experience raising the birds. I've included our little "poultry talk" below in case you're thinking about starting your own little backyard flock.

Fran with one of the ladies

How long have you been raising chickens?

We got our first chicken about 20 years ago. The daughter of our neighbors across the street had received a chick for Easter. Once the chick became a chicken, they realized that this was not what they’d signed up for, so we took it. We've had at least one chicken and, sometimes as many as four, though I prefer to have just two or three at a time, ever since.

What kind of birds are these?

These three are Rhode Island Reds, they’re known for being reliable layers. We got them in early January and they just started laying their first eggs a month or so ago. I’ve also had success with Araucanas (they lay beautifully colored eggs) and have had a lot of different breeds, including the fancy ones with the fluffy feet.

Rhode Island Reds in their coop by Eve Fox, Garden of Eating blog

How many eggs do they lay?

They lay roughly one egg a day -- I usually collect 2-3 each evening – about 18 eggs a week.

Where did you get them from?

I got these from Lucky Dog pet shop on San Pablo Avenue. I used to get them from Mike’s Feed & Pets in Hayward until Lucky Dog changed hands and the new owner started selling chickens about 5 or 6 years ago.

What do you feed them? Is there special feed that makes for better eggs?

Yes, there is. They eat a mix of things:  I give them two commercial products – chicken scratch which is a mix of whole grains, and laying mash which is a more protein-rich feed that helps them produce good eggs. I also give them lots of vegetable scraps from our house and our neighbors’ and I will also stop by Monterey Market when they’re getting rid of greens that are too wilted to sell. The chickens love whole grains, especially, although they’re not interested in bread.

But their favorite things to eat are worms. I spoil them sometimes by digging in the compost bins to turn up the worms for them. They get right in there -- they’re so enthusiastic that they are literally under the shovel so I have to be very careful. They come running when they see me pick up the shovel -- they’ve developed a Pavlovian response to the shovel; to them, it means worms.

Chickens eating and turning up worms in the compost bin

Do they also need a source of calcium?

Yes, I give them ground oyster shells and we also crush up the shells of any eggs we eat for them – that is the best source for them – their own eggs! Funny, isn’t it? The commercial feed usually contains oyster shells or other sources of calcium for them.

Can you tell me a little bit about your coop design?

Oh sure, there is a square footage requirement – a coop should be at least 4 square feet for each chicken to make sure they won’t be stressed by being too on top of each other. The funny thing about this batch is that they all huddle together in one small box every night – three of them trying to fit in there is pretty tight but that is what they like.

Fran's chicken coop

And then they use the other small box to lay in – they take turns. They never poop in the same place as they lay – very smart!  But none of them use the big box at all.

One box for laying, one box for pooping by Eve Fox, Garden of Eating blog

The other important factor for a coop is to make sure it is secure. We’ve had chickens just decimated by possums. Now the floor of our coop is made of brick lined underneath with wire since possums and raccoons can and do burrow under the ground to get in – they’re very determined. And you must remember to lock the door once they’re all in at night, of course.

We also have a light in the coop that we use during the winter months to extend the daylight hours for them a bit since they lay fewer eggs when there is less daylight.

It looks like you use shredded paper to line the boxes?

Yes, though I will also use hay when I have access to it. The only downside to hay is that they tend to eat it so you need to replace it more often – they don’t eat the paper.

Freshly laid egg in a nest of shredded paper by Eve Fox, Garden of Eating blog

How often do you have to clean out the coop?

I clean it out about once a month. I could do it more often, of course. I put their droppings right into the compost – it makes great fertilizer.

How much time do they spend out of the coop?

They are out twice a day for a while, which gives them time to scratch and peck and find bugs and eat greens and other yummy things from the compost bins. I let them out for about an hour in the morning before I leave for work, and then again when I get home.
Scratching outside the fenced garden beds

What sort of hours do they keep?

They are right in sync with daylight, they wake when it’s light and they go to sleep when it gets dark.

After they’ve laid an egg, do they sit on it or do they get up and go about their business?

These hens don’t sit, I don’t think. When I come to collect the eggs in the early evening, they’re never sitting on them and the eggs are also cold by that time which makes me think they’re not sitting on them.

What are their relationships like with each other?

They’ve got a clear social hierarchy. Although I’ve tried, I’ve found that it’s basically impossible to introduce new birds to a flock because their pecking order has already been established. The new birds just get pecked mercilessly.

Outside the coop

But this batch is fairly harmonious – they don’t have a scapegoat. They follow the leader, who is the smartest one of the three.  She’s also the most assertive. One of them is clearly dumb - she’s named Moe, the other two are named Meeny and Miny. I had two birds before these who were named Pooh and Lay (“Poulet”) because that is all they do.

How long will they lay for?

Once they’re mature they’ll lay all year round, though they lay less in the winter – it’s all tied to the number of daylight hours. They need roughly 8 or more hours of daylight to lay – that is why we have the light in their coop. They will lay eggs for 2-3 years.

Attention! Tails UP! Rhode Island Reds eating from the compost bins by Eve Fox, Garden of Eating blog

What do you do with them once their laying days are over?

I’m not interested in killing them so I give them away either to people who will keep them as pets or who want to use them for the soup pot. Every once in a while if I have a particularly ornery bunch, I’ll take them up to Tilden park and release them – I figure they’ll either survive or make a great meal for a coyote.

I used to feel guilty about this but I have gotten over it. I figure they have a very nice life while they’re with me – they’re happy and well-fed and cared for, which is more than you can say of what they’d experience in a commercial environment or in the wild. And then they either become pets or come to a quick end.

Do you have any advice for people interested in starting their own flock of chickens?

I’d caution people to be aware that chickens are destructive to yards – they’re designed to scratch and turn up earth and eat greens so you have to fence them out of anything you want to keep safe – your garden, your lawn, etc.
Scratching outside the fenced garden beds

And it’s something you should only do if you really want chickens, of course! But I love it. I find them interesting and entertaining to watch. They’re also a great conversation starter. I get wonderful fertilizer for my garden. And, of course, delicious fresh eggs all year round. Store-bought eggs really don’t taste that good, in comparison. You should do a blind taste-test – it’s impressive.

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Sunday, June 6, 2010

I'm digging up the Garden and moving it to upstate NY

It just occurred to me that I need to fill you in on some news. At the end of June, the sous-chef (a.k.a., my husband), baby Will, and I will be packing up and moving back east to Woodstock, New York. Even though the 1969 festival that made Woodstock famous was actually held more than 40 miles away on a farm in Bethel, it's still a great place to live!

In addition to the fact that my hubby and I both grew up there and our parents/Will's grandparents all live in the area, it is a happening, beautiful little town. Happily for me (and for you, too), the Hudson Valley region is also home to lots of exciting food-related stuff -- cheesemakers, ranchers raising happy, grass-fed animals, farmers markets, CSAs, and good restaurants.

Although I'm dreading the actual move since I hate being homeless for even a few days, I am really looking forward to my new kitchen! It's got lots of space, lots of light, newish appliances and lovely blue stone countertops. There is even an amazing walk-through pantry (thank you, God!) It is going to be a HUGE step up from the tiny, cramped, dark kitchen we have now.

I'll have to post some pictures once the dust has settled and the boxes have been unpacked. In the meantime, I'm gonna do my best to wrap up any lingering Berkeley-specific blog posts in the next couple of weeks.

It's been a great four years here and I will miss many people, places and things, not the least of which is the abundance of delicious, affordable, year-round, locally grown, organic produce... But the time has come for a change of coast.

I suspect I may not be posting very often for about a month while we deal with moving and settling. But I'll be back with lots of great east coast/New York/Hudson Valley - specific postings!

Saturday, June 5, 2010

Grilled Asparagus With Asian Marinade

Is it strange that I'm crazy about marinating? I just love the feeling I get from knowing that the steak or veggies I'll be eating for dinner later is sitting in the fridge soaking up flavor. It's as if I'm working on a delicious present for myself and my family all day long without actually having to do anything.

Asparagus Soaking in Asian Marinade by Eve Fox, Garden of Eating blog

I decided to try marinating some asparagus in a simple Asian-style sesame-soy-garlic sauce before grilling them last night. And I'm really glad that I did! They were so delicious that the only thing that stopped me from eating more was the fact that they were all gone...
Grilled Asian-style Asparagus by Eve Fox, Garden of Eating blog

They're also very simple and quick to make which is a huge plus in my book these days since baby Will has recently started walking on his own so we do a lot of chasing after him.
Grilled Asian-Style Asparagus by Eve Fox, Garden of Eating blog

Without further ado, here is the recipe. I think know you're gonna love them.

Grilled Asparagus With Asian Marinade
Serves 4

Ingredients

* 1 lb organic asparagus
* 2 Tbsps sesame oil
* 3 Tbsps soy sauce
* 2 cloves garlic, pressed or minced
* 1 Tbsp maple syrup or honey
* Kosher salt and freshly ground black pepper
* 2 Tbsps sesame seeds

Directions

1. Wash the asparagus and snap off the woody bases (just bend them about 2/3 of the way down the stalk, they'll snap right where they're supposed to.)

2. In a large, shallow bowl, combine the marinade ingredients and mix well. Add the asparagus and turn to coat. (You can also make the marinade in a small bowl and then add it and the asparagus to a ziplock bag if you prefer but I always feel guilty about throwing out the bag afterwards -- it's pretty hard to wash ziplocks.)

3. Refrigerate for 1-3 hours, turning to make sure all the asparagus get equal access to the marinade. If you don't have time to marinate the asparagus, just toss them all to coat and get on with the grilling -- they'll still be plenty tasty.

4. Preheat the grill, then place asparagus on and cook until nicely browned on both sides, about 2 to 4 minutes per side. Serve immediately.

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