dessertfirstgirl.com

A few years ago, the pair took the historic Victorian house and the property it sat on, and turned it into a beautifully imagined hotel and event venue. The day of Summerland, Park Winters had set up several lovely vignettes outside that made it seem like you were walking into a secret fairyland. And here’s the saltwater pool and spa, all gussied up for Summerland with a bunch of colorful pool floaties. Whether you go to Park Winters for a weekend getaway, one of their farm to table dinners, or just to spend a day at the pool, there are so many different ways to visit and enjoy the property.

I had the opportunity to experience dinner at Farmshop about a month ago and I’m still thinking about how much I enjoyed every moment of it. I also really love Farmshop’s take on fritto misto, made with local smelt and halibut, florence fennel, maitake mushrooms, green onions, and mustard seed. It’s hard to me to say no to any drink with strawberry or prosecco, so no surprise that I’d happily take more of the aptly named After Ferry. The Marin County Mart is located right next to the Larkspur terminal for the Golden Gate Ferry, so if you’re looking for an easy way to get to Farmshop from San Francisco, take the ferry, enjoy the view of the bay, and have a drink at the bar minutes after you arrive.

Kindergarten’s still just a mysterious blip on the horizon, so now all that’s on their minds is going to the pool, endless playdates, ice cream, and summer fruit. The cornerstone of the cookbook, her tart crust, is based on a recipe from her Dutch grandmother, and you can also see her Oma’s influence in the Old World flavor of many of the pies, from the Dutch appeltart to the plum and juniper berry tart. It goes well with the cream-and-fruit French tarts that I love to make, but it’s also a great alternative to the flaky pie crust; you can easily make lattices and other top crust designs with this type of tart dough as well. The recipe also includes a chamomile syrup of which you can add a few tablespoons of to the tart before baking: since I found my strawberries already very sweet on their own and with the brown sugar, I drizzled some of the syrup over the finished tart to taste.

If you’re a fan of J. Kenji Lopez-Alt – as I imagine anyone with an interest in food and the science of cooking would be – it’s very exciting news to hear that he’s working on a restaurant practically in your backyard