Farmers' Market Box 8-14-14


Persian Cucumbers – Rutiz Farms
Leeks – Rutiz Farms
Deer’s Tongue Lettuce – Coleman Family Farms
Red Oak Lettuce – Coleman Family Farms
Tequila Pepper – Weiser Family Farms
Pink Kerr Potatoes – Coke Farms
Eightball Squash – Be Wise Ranch
Flavor Grenade Pluots – Lee Farms
Ruby Red Grapefruit – Sundance
Tomatillos – Tutti Frutti Organics
Organic Juicing Bag:
Gala Apples – Fair Hills Farm
Black Kale – Black Sheep Produce
Valencia Oranges – Polito Farm
Red Beets – Coke Farm
Ruby Red Grapefruit – Sundance
Farmer’s Choice:
Brown Turkey Figs – People Plus Organics
Jumbo Garlic – Coke Farms
Scarlett Sweet Grapes – Lee Farms
Frog Hollow Fruit:
August Fire Nectarines – Frog Hollow Farm

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: California Albacore

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
click the links above & search for products on our website with recipes attached
Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
FMB JUICE RECIPES
Juice #1
2ea ruby red grapefruit
4ea Valencia oranges
1 red beet
Juice #2
½ bu kale
1ea red beet
2ea apples
Juice #3
1ea ruby red grapefruit
1 red beet
½ bu kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Small Batch Dill Pickles
Makes 2 cups
3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
1 pound Persian cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.
Chile Verde
Serves 6
This recipe is an adaptation of one from Chef Hanis Cavin, of Carnitas Snack Shack. Consider it Mexican comfort food.
3 tablespoons olive oil
2 1/2 pounds pork loin, cut into 1/2-inch pieces
1 pound tomatillos, papery skin removed, and coarsely chopped
1 jalapeño pepper, cored, deribbed, and seeded, coarsely chopped
1medium yellow onion, chopped
2 Roma tomatoes, diced
2 cups chicken or vegetable broth
1/4 cup finely chopped cilantro
juice of 1 lime
12 cup converted rice (like Uncle Ben’s)
salt and pepper to taste
.
1. In a large sauté pan on high heat, add three tablespoons of olive oil. Add the pork and continually stir to keep from sticking. Continue to cook until the meat is evenly browned on all sides.
2. While pork is cooking, combine the tomatillos, jalapeños, onion, red tomatoes and the broth in a medium saucepot. Bring to a boil, and then reduce to a rapid simmer.
3. Let the tomato-sauce mixture cook for 15 minutes, it should reduce and thicken. Add the cilantro and lime juice. Blend all the ingredients together and season with the salt and pepper.
4. Remove any excess oil from the pork once it is evenly browned.
5. Add the tomato sauce and rice to the pork. Bring back to a boil, and then quickly reduce to a simmer.
6. Cook until rice is soft, about 20 minutes. The pork should be tender. Season with additional salt or pepper if needed. (Note: don’t use minute or quick-cooking rice.)
7. Chile Verde is better the next day. It can be prepared at least 3 days ahead of time, and can be frozen for up to 1 month.
Roasted Tomatillo Salsa
Makes about 2 cups
1 pound tomatillos, husked and rinsed
1 or 2 serranos chilies or 1 jalapeno, stemmed
3 large garlic cloves, peeled
1/4 cup water
1/2 cup cilantro (thick bottom stems cut off), roughly chopped
1 cup finely chopped onion
Salt, pepper, and Cholula
1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil, and arrange the tomatillos, chilies and garlic on the baking sheet.
2. Roast until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, and then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting.
3. Add the cilantro and 1/4 cup water, and then blend to a coarse puree. Scoop into a serving dish.
4. Rinse the onion under cold water, and then shake to remove excess moisture. Stir into the salsa and season with salt, pepper and hot sauce as desired. The Tomatillo Salsa will keep in the refrigerator for up to 1 week.
Pretty in Pink Potato Salad
Serves 6
1 1/4 pounds pink potatoes, scrubbed
1/4 cup finely chopped leeks
1/2 cup finely chopped purple pepper
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup sour cream
2 to 3 tablespoons finely chopped fresh dill
1. Put the potatoes into a pot with water to cover. Cook the potatoes for 20 to 25 minutes, (depending on the size) until the sharp tip of a knife pierces the potato easily. Remove from the water, and allow to cool completely.
2. When the potatoes are cooled, peel (if desired) and cut into bite sized pieces. Add to a large salad bowl, and combine with the leeks, pepper, lemon zest, juice, oil, and salt and pepper.
3. Toss gently to combine. In a small bowl, whisk together the mayonnaise sour cream, and dill, and pour over the salad, tossing to blend. Season the salad with salt and pepper. The potato salad will keep refrigerated for up to 2 days.
Leek, Purple pepper and Squash Gratin
Serves 6
This is a delicious dish to serve with grilled entrees.
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons dried oregano (plus more for garnish)
One leek, cleaned, and cut into 1/2-inch slices
1 cup purple peppers, cut into 1/2-inch rings
3 8-ball squash, tops removed, and thinly sliced
One 14.5-ounce can chopped tomatoes
1 cup finely shredded mozzarella
1 cup finely grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil over medium high heat, and sauté the garlic, oregano and leek for 1 minute.
3. Add the peppers, and squash and sauté for 3 to 5 minutes until the vegetables begin to soften. They should still be pretty crisp.
4. Transfer the mixture to a 9-inch baking dish, and add the tomatoes to the pan, stirring to bring up any browned bits on the bottom of the pan.
5. Spread the tomatoes on the squash mixture, top with the cheeses, and bake in the oven for 30 to 35 minutes, until the vegetables are tender, and the cheeses have melted and are golden brown.
6. Do-Ahead: the gratin can be made one day ahead, and then removed from the refrigerator 30 minutes before baking.
Star Ruby Red Grapefruit Pound Cake
Makes one 10-inch Bundt or tube cake
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh ruby red grapefruit juice
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
3. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
4. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
5. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
6. Pour the lemony icing over the cake when the cake is cooled.
7. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Icing
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh grapefruit juice
1. Whisk the juice into the sugar and drizzle over the cooled cake.
Roasted Flavor Grenade Pluots with Cornbread Sundaes and Bacon Syrup
Serves 8
All of the components can be made ahead of time, then just re-warm them for serving.
For the Cornbread
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup corn kernels cut fresh from the cob, or frozen and defrosted
1. Preheat the oven to 375 degrees, and coat the inside of an 8-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and slowly add the cream, milk, and sour cream. The batter will look curdled. Add the dry ingredients, mixing until combined, and stir in the corn kernels.
3. Transfer the batter to the baking dish, and top the dish on the counter to break any air bubbles. Bake for 40 to 45 minutes, until a tester inserted into the center comes out clean. Cool on a rack until warm and cut into squares.
For the Bacon syrup
6 slices thick cut bacon, preferably apple wood smoked
1/2 cup maple syrup
1/4 cup honey
1. In a large skillet, cook the bacon until crisp, remove from the skillet, and coarsely chop.
2. Pour off all but 1 tablespoon of the fat, and add the syrup and honey, stirring to combine.
3. Add the bacon to the skillet, and heat through, about 5 minutes. Let the syrup cool to room temperature.
4. Re-Warm when ready to serve. The syrup will keep in the fridge for 4 days.
For the Pluots
2 tablespoons vegetable oil or leftover bacon drippings (see above recipe)
4 Pluots, quartered and pitted
1/4 cup raw sugar
2 to 4 tablespoons good quality balsamic vinegar
1. Preheat the oven to 400 degrees. Dip the cut sides of the pluots in the raw sugar.
2. Heat an ovenproof skillet, or cast iron pan over high heat, add the oil and sear the peaches cut side down.
3. Transfer them to the oven and roast for 10 minutes, until tender.
4. Remove from the oven, and allow to cool slightly.
To Assemble
Cornbread (see preceding recipe) cut into 2-inch squares
Bacon Syrup, warmed
Roasted Pluots, warmed
Vanilla gelato/frozen yogurt/ice cream
1. If you made the cornbread ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven.
2. Place a cube of cornbread on a plate, arrange 2 Pluot quarters and scoops of gelato near the cornbread.
3. Top with the warm bacon syrup.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 2-16-11 #spFMB

YouTube video:
Avocado Bacon – J.J.’s Lone Daughter Ranch
Grapefruit Oro Blanco – Polito Family Farms
Herbs Arugula – Costal Organics
Herbs Rosemary & Leeks – Ruitz Farms
Lettuce Pirat – Coleman Farms
Onions Red Young – McGrath Family Farms
Pea Sugar Snap – Tutti Frutti Farms
Tangerines Paige – Tutti Frutti Farms
click the links above & search for products on our website with recipes attached
Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 5-19-10


This weeks Farmers Market Bag is sure to please! Filled with all sorts of farm fresh spring goodies it’s the perfect assortment for everything from a casual lunch to a graduation celebration dinner! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post on Twitter with the hashtag #spFMB
Pencil Asparagus – Life’s a Choke Farms
Fennel & Cilantro – Rutiz Farms (Cilantro pictured is not the actual product but a similar one)
Lettuce Freckles & Lettuce Pirella – Coleman Farms
Lettuce Outrageous & French Breakfast Radish &
Purplette Onions – Sage Mountain Farms
Baby Summer Squash Mix – Black Dog Farms
Primavera Tangerines – Polito Family Farms
And as an added bonus we have included a bunch of mixed herbs that the owners of Rancho Del Sol surprised us with today (dill, lemon verbena, epazote, and mint)
If you haven’t joined yet, you can order a bag for next week on our FMB page!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherimoyas, Citrus: , Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Cremini, Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Rapini, Snap Peas, Sorrel, Strawberries, Watercress

Farmers' Market Bag 5-12-10


Spring is in the air and that means one thing is for certain. Fresh, flavorful, colorful produce is a plenty here at Specialty Produce and the Farmers Market Bag this week is a perfect reflection of that! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post on Twitter with the hashtag #spFMB
Cherries – Scott Farms
White Corn & Arugula – Gloria Tamai Farms
Sweet Basil & Assortment of tomatoes – Beylik Farms
Pirat Lettuce & Pirella Lettuce – Coleman Farms
Bouquet Garni – Windrose Farm
Baby Bermuda Onions – Weiser Family Farms
Navel Oranges – Garcia Organic Farms
If you haven’t joined yet, you can order a bag for next week on our FMB page!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherimoyas, Citrus: , Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Cremini, Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Rapini, Snap Peas, Sorrel, Strawberries, Watercress

Farmers' Market Bag 5-5-10


Happy Cinco De Mayo everyone and to all you mom’s happy Mothers Day! Your Farmers Market Bag is filled with all sorts of delicious goodies to help you whip up some festive meals for both of this weeks festive holidays.
Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post on Twitter with the hashtag #spFMB
Brown Hon Shimeji Mushrooms – Hokto
Baby Bok Choy & Japanese Cucumber – Yasutomi Farms
Beefsteak Tomatoes
OR
Yellow Tomatoes – Beylik Farms
Assorted Baby Head Lettuce & Herbs Bouquet Garni – Windrose Farm
Lemongrass & Kaffir Lime Leaves – Beck Grove (Sorry no Beck Grove Kaffir Lime Leaves page yet, see link for a similar item)
Minneola Tangelos – Schaner Farms
Lyon Artichoke with Stem – Life’s a Choke Farms
If you haven’t joined yet, you can order a bag for next week on our FMB page!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherimoyas, Citrus: , Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Cremini, Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Rapini, Snap Peas, Sorrel, Strawberries, Watercress

Banana Season

Strawberries in the spring, summer’s stone fruits and the first apple of the fall, with each new season comes an array of different fruits and veggies at the peak of their tastiness just begging to be enjoyed. There is one fruit in particular however that no matter what the season may be manages to find a way into regular rotation in my diet.

Bananas

Sliced and served atop a bowl of cold cereal, slow cooked into a pot of oatmeal, mashed up and baked into bread, or straight from the peel. Any way you serve them I am more than happy to give it a try.
In the winter months when the weather is chilly bananas are particularly satisfying when cooked up and served warm. One of my favorite methods is browning them to serve atop any number of delicious dishes.
Browned Bananas
 

 
Ingredients


1 banana, cut into 1 inch thick slices
1 pat of butter
 Optional: honey and cinnamon
Preparation 
In a small sauté pan heat the butter until it starts to sizzle a smidge. Add to this the banana slices and cook until they start to brown on each side.
Serve atop oatmeal, toast, waffle, or even ice cream. Finish with a drizzle of honey or sprinkle of cinnamon.

Fall's Sweetest Treat

Autumn is in full swing here in San Diego and along with it has brought a scrumptious spread of fall produce. Pumpkins, persimmons and my personal fall favorite, apples. Crisp Pink Lady, sweet Gala, tart Granny Smith, and fragrant Fuji, whatever flavor or texture you may be craving there is surely an apple that will fit your fancy. One of my personal favorites can be found right here in San Diego County.

Julian Empire Apple
Julian Empire Apple

 
Locally grown in Julian at Ravens Hill Orchard, the Julian Empire apple is one of the sweetest apples I have ever tasted! Perfectly sized for snacking on or baking up into a festive fall treat Empire apples are a scrumptious cross between a Red Delicious and a McIntosh. Ravens Hill Orchard was the original supplier of apples for the Julian Apple pie company and since 2005 has been run by the Brady Brothers.
 patrick-apple
Patrick Brady knows what it takes to produce mouth watering apples, living on the grounds year round he tends to the orchard and pays close attention to the weather patterns ensuring the trees are adequately watered, pruned and protected from frosty winters and hot summers.
 orchard
During harvest season Ravens Hill opens to the public for U Pick where you can come down to the orchard and pick your own apples straight from the trees. Though the U Pick season is coming to a close at Raven Hill luckily you can still get some of Raven Hill’s sweet apples right here at Specialty Produce.

Solace in the City

The summer heat has finally made its way to San Diego which means the last thing any of us wants to do after a long day at work is spend hours in front of a stove preparing dinner. Lucky for us San Diego is chock full of scrumptious places that are more than happy to endure the heat in order to offer an array of delicious dining options to all of us hungry patrons seeking refuge from our hectic and hot days in the city. One such place that fits this bill to a tee is Urban Solace in North Park. Walking into Solace is just that, as you enter the southern style building you are greeted by a friendly staff and cozy yet cool ambiance with the scrumptious scent of fresh baked biscuits lingering in the air.
 
Whatever cool summer heat beating beverage you are in the mood for they are sure to have something to fit your fancy on their extensive drink menu. The plantation tea sounded fantastic (pineapple juice + tea) but I decided to go with their summer special, the white sangria. Mangos, peaches, oranges and Vioginer, so delicious!
 sangria
To start off our meal we ordered the much raved about Sonoma goat cheese and butternut squash dip. The dip came served with crackers, baguette and veggies (a gluten free option for me!) but to be honest the dip was so scrumptious I would have been perfectly content eating the whole thing with a spoon. The warm autumny flavor of the squash melded perfectly with the richness of the cheese and left my taste buds pleased as can be! 
 dip
For my main entrée I went with the Jidori chicken, which came served with a Yukon gold potato gratin and glazed carrots. Normally I am not much of a fan of chicken served on the bone but this chicken is the exception, so much so that I have been known to shamelessly pick the meat from the bones just so I can enjoy every last tasty bit. As a potato connoisseur I can safely say that the gratin is top notch, the perfect combination of creaminess with a palate pleasing crisp exterior, and as for those succulently sweet glazed carrots, oh swoon!  If they served these as a side dish I would not hesitate to order them by the bowlful!
 chicken
Of course after a dinner this delicious I had to have one of their desserts too. I decided on the salted caramel pot de crème with dark chocolate and cocoa nib crust, garnished with whipped cream and a sprig of mint.
 pot-de-cream
Served in a cute little jar this little piece of heaven might just be the most delectable dessert I have ever tasted. The rich creamy caramel is enriched by bits of sea salt, add to that sweet chocolate, bitter cocoa nib, and smooth cream and you are left with one happy mouth.
 
As if the food at Urban Solace was not reason enough to hightail it down there right this instant, they always seem to have fantastic music being played there as well. The night we were there we were fortunate enough to have the pleasure of listening to the musical styling’s of a fantastic bluegrass band and an operatic duo whose voices were the most talented I have heard outside of an opera house. 
 
Stepping out into the warm summer evening, still reveling in the deliciousness of the evening I noticed a sign out front of the restaurant…
 sunday-brunch
I know where I will be going this Sunday!

Sweet Syrah

If you blink you just might miss the unassuming sign and descending staircase on the corner of 5th and E that lead you underneath Dakota Grill and Spirits. When you reach the bottom and come to a wall completely covered in lush green shrubbery you have arrived. Your not dreaming though your surroundings may lead you to believe you are, this is Syrah a dreamy new downtown nightspot for drinks, small bites, and delicious nighttime rendezvous.
 table
Upon entering Syrah the delectable dream continues, grassy hedge like walls create the walkways and twisted aged grape vines and upside down parasols hang above the spacious seating area.
You can cozy up on a loveseat or in a semi private seating room with your sweetie, gather with a group at one of the long tables, or mingle at the bar and ogle the gorgeous display of deliciousness they offer. 
 cheese-meat
Syrah boasts an impressive and very reasonably priced selection of wines or if you don’t have a taste for the grape they also offer an array of different beers and spirits.
To enhance the experience you can nosh on cheeses, cured meats, olives, nuts, fruit, bread, chocolate, and other assorted sweet treats. I spied the chef making a delicious looking olive board.
 olives-board
Then had the pleasure of enjoying an amazing board that came complete with pork, beef and duck prosciutto, pâté, truffled honey, candied nuts, berries, dijon mustard, bread, and an array of swoon worthy cheeses.
 board
Every single bite was divine and paired perfectly with our vino, a summery rosé pinot noir.
 wine
From enchanting ambiance to the delectable fare an evening at Syrah is truly a treat for the senses and a most delicious mini break from the busy world that lies above.

TGIP(izza)F(usion)!

Whether you like your pizza piled high with meat or covered in veggies, sprinkled with vegan soy cheese or smothered with mozzarella and feta, Pizza Fusion has a pie that will please even the pickiest of palates. Located in Hillcrest on 5th avenue, Pizza Fusion has been serving up deliciousness in San Diego since Summer 2008. You can choose one of their specialty pizzas such as the scrumptious Seattle Pizza topped with tomatoes, red onion, basil and garlic, drizzled with balsamic and olive oil, and sprinkled with mozzarella and parmesan. Or you can opt to design your own choosing from their wide selection of tasty toppings. They also offer three different options crust wise for piling these scrumptious toppings upon, white, multi grain and my favorite, gluten free. All of their crusts including the gluten free are served up thin style, which personally I feel is perfect for pizzas with fresh and flavorful ingredients like theirs. The gluten free crust at Pizza Fusion was spot on flavor wise, had a nice bready texture and was not gummy or dense like many gluten free baked goods tend to be. It also came as a full size pizza, which is a rare find in the gluten free pizza world.
 
 gf-pizza
 
In addition to pizzas they also have an array of tasty beverages to choose from, yerba matte teas, natural sodas, organic wines and beers (there’s even gluten free beer too!). They also have a selection of scrumptious salads such as the delicious Roasted Beet and Feta Salad with roasted beets, arugula, candied pecans, roasted red onions and feta cheese.
 
 salad
 
Be sure to save room for dessert as they offer chocolate chip cookies or rich, chocolaty, vegan and gluten free brownies.
 
 brownies
 
Not only does Pizza Fusion take care of their customers by using only fresh organic, hormone free ingredients but they always have the best interest of the planet in mind too through business practices such as use of corn containers for take out instead of plastic, offsetting their energy use with the purchase of wind energy certificates, building restaurants to meet LEED certification standards, and by use of hybrid vehicles for delivery service. 
Delicious, nutritious and planet friendly, Pizza Fusion is the perfect solution for a pizza night that will fit the tastes and dietary needs of almost everyone and a most delicious addition to the growing selection of eco-conscious and special diet friendly eateries in San Diego.