As always, a wonderful source of inspiration. My mind is still one post back on the saffron raspberries. (Literally, the picture pops into my head quite frequently throughout the day.) Thanks for this wonderful bean idea.

HS: Thanks Kelly 🙂

heidi, thank you always for the beautiful recipes. you’ve changed the way we cook, eat, and look at food. if you don’t mind, where do you do find your produce? we have some luck at the farmer’s market on grove, but have trouble finding some of the more unusual greens and herbs.

HS: Hi Sarah, I love the Saturday market at the Ferry building (but get there early to get the best pick, and beat the crowds), Bi-Rite is up the block from me, and I love a Sunday field trip to the Sunday market at Marin Civic Center, oh – and the Noe/Castro Wed. market.

kt, thanks for the lead on Spice Ace. I can’t wait to go there.
heidi, thanks for the cold soba recipe and, as usual, all the recipe inspiration.

Beautiful photos! Very excited to make this recipe and top with a drizzle of my Spicy Asian Sauce.

Looks lovely, but your estimated prep time makes me think (as usual) “she is one fast chopper”! I don’t think I could do all that in 5 min… 🙂 you could probably double or triple the prep time in your recipes for folks without professional cooking experience.

HS: Hi Samantha, I’m not particularly fast – this one really does come together quickly! It’s really just the beans if you have the rest of it on hand.

What a lovely dish! I’ve got to keep an eye out for yellow wax beans. Thank you!

Summer Farmer’s Markets are something I adore. You inspire me to try new spices and herbs. I think the bread looks awesome, too.

We look up to the Ferry Plaza Farmers Market as the mother ship of farmers’ markets and, over the years, have modeled our local ones after them. It’s now paying off in an astounding variety of fresh, local food now on offer in our little corner of New England. Spiky Agretti, slender rattail radishes, and crunchy celtuce were just some of inspiring ingredients I came home with this week-end!

HS: Love it!

What a great recipe, will it work with green beans?

HS: Hi Helen, absolutely!

This is exactly what we are cooking today! Thanks for sharing! Love x

I would love to know the sauce that is in the white bowl. Looks like a miso sauce? Can you share the recipe?

HS: It’s one we’ve been making a lot here while working on QUITOKEETO…the dressing for the soba is crushed sesame, paprika…I’m going to post it the recipe section over there – actually, here it is, Cold Soba Coriander Bowl.

a great idea, thanks.
one questions – do you cook the beans before you add them to the almonds and the pepitas?

HS: Hi! No, I just use one pan – toast the seeds/nuts, then a quick saute of the beans in the same pan.

You always make me so envious when you randomly throw out all the wonderful things available to you fresh, in-market.
Anyhow, you mention penny royal, and I am curious how you would use that in the kitchen. Do you use it in a culinary fashion? I had always thought it to be poisonous, but all I have ever really seen and used are very strong extracts, which make a great ingredient in pet shampoos to repel fleas (my cat’s just love being shampooed as much as you’d expect).

HS: Hi Jonathon, I keep it around mostly for it’s fragrance (and quite honestly, I don’t see it often). It has a range of historic uses, but there is a lot out there about how you do/don’t want to use it.

Heidi – you are the best!

Wax beans always remind me of home… beautiful photos.

I’m very envious of the beautiful bread in the photo. Just got back from Paris and still suffering from Poillane withdrawal.

HS: Wayne bakes a couple times a week – so we’re lucky to have a good in-house supply!

i love seeing the photo from the table! an unusual shot for you to include but so lovely. that dressing in the mortar + pestle–SWOON!

These are so gorgeous. And I love your flower arrangements : )

Beautiful meal!

Did you get everything at the farmers market??

I’d stay in this king of kitchen full of amazing stuff as well. Have fun at your friend’s wedding!

Ah, LA. Please visit the farmers market and tell me all about the many kinds of avocado we will never see on the East coast!

Such a gorgeous dish! Love the addition of pepitas.

Avocado makes everything better! Thank you for sharing this wonderful-looking recipe.

Such a oinderful salad! Thank you for using ghee here, I find most people are confused about this fat but I love it!

Have fun in LA! Hope I can find micro scallions somewhere. They sound great!

Hi! How do you use the allium pom-poms in cooking? My father has a couple of them in his garden but i had no idea they were edible.

HS: Hi Carolina, not all are edible, if they’re from leeks, garlic, chives, the flowers are edible.

Such a lovely summer idea, full of brightness and freshness.

The simplicity in this recipe is just divine!

Pennyroyal contains compounds that cause liver failure – it is not edible… It’s a member of the mint family, but is not to be eaten.

thanks Laura! I didn’t/don’t eat the pennyroyal, I keep it on the counter in a vase for its scent 🙂 Although, I’m going to scratch it from my list, so people don’t think I use it chopped over pasta or something.

San Francisco is indeed, one of the most amazing food cities (and for other reasons too!) in the world. I can see why you’d never want to leave! And those beans look so healthy, fresh, and just perfect!

Yumsies!! If you’re looking for things to do in LA, try http://www.tinselandtin.com – guides for urban adventures!
Much love.

It’s so exciting to see fresh, seasonal recipes like this one. As our garden is growing and blossoms are turning into vegetables, I find myself looking for new and fresh ideas such as this! Great post, thank you for sharing.

Have you been to Spice Ace in Lower Pac Heights yet? I also love rare ingredients and they really have a wonderful selection. Found out about them via Chowhound. It’s where I finally found the barberries I need to cook some of my bookmarked recipes in Jerusalem.