https://larkcreekwalnutcreek.com/ Seasonal California cooking with weights, temperatures, and no restaurant cosplay. en Sat, 10 Oct 2026 09:00:00 GMT https://larkcreekwalnutcreek.com/jars-and-gear-for-fridge-preserving/https://larkcreekwalnutcreek.com/jars-and-gear-for-fridge-preserving/Sat, 10 Oct 2026 09:00:00 GMTYou do not need a canner for a refrigerator or freezer jam made and stored according to its recipe. https://larkcreekwalnutcreek.com/how-long-does-compote-last-in-fridge/https://larkcreekwalnutcreek.com/how-long-does-compote-last-in-fridge/Tue, 08 Sep 2026 09:00:00 GMTFor ordinary homemade cooked-fruit compote, use the USDA's general leftover window of 3 to 4 days as a conservative household rule, not a compote-specific… https://larkcreekwalnutcreek.com/east-bay-seasonal-produce-guide/https://larkcreekwalnutcreek.com/east-bay-seasonal-produce-guide/Sun, 19 Jul 2026 09:00:00 GMTEast Bay produce seasons overlap. California's statewide chart starts asparagus in March; blueberries, cherries, and tomatoes in April; peaches and summer… https://larkcreekwalnutcreek.com/small-batch-preserving-without-canning/https://larkcreekwalnutcreek.com/small-batch-preserving-without-canning/Sat, 05 Sep 2026 09:00:00 GMTYou can make small-batch jam without canning, but it is not shelf-stable. https://larkcreekwalnutcreek.com/small-batch-strawberry-compote/https://larkcreekwalnutcreek.com/small-batch-strawberry-compote/Sun, 19 Jul 2026 09:00:00 GMTTo make about 450 millilitres of strawberry compote, combine 500 grams hulled quartered strawberries, 75 grams sugar, 15 millilitres lemon juice, and 1… https://larkcreekwalnutcreek.com/sheet-pan-chicken-market-vegetables/https://larkcreekwalnutcreek.com/sheet-pan-chicken-market-vegetables/Sun, 19 Jul 2026 09:00:00 GMTFor four to six servings, roast 800 grams of 3-centimetre firm vegetables with oil for 15 minutes at 220°C/428°F. https://larkcreekwalnutcreek.com/tomato-peach-panzanella/https://larkcreekwalnutcreek.com/tomato-peach-panzanella/Sun, 19 Jul 2026 09:00:00 GMTFor six servings of tomato-peach panzanella, toast 300 grams of 2.5-centimetre bread cubes with 30 millilitres olive oil at 190°C/374°F for 12–16 minutes.