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Farmers’ Market Bag 2-24-10
Meyer Lemons – Rancho Del Sol Lyon Artichokes & Pencil Asparagus– Life’s a Choke Farm Arugula & Leeks – Rutiz Farms Dill & Mixed Cherry Tomatoes – Gloria Tamai Farms Assorted Baby Lettuces – Coastal Organics Minneola Tangelos – Schaner Farms (add on) Bay Scallops – Catalina Offshore (add on) French Bread & Jalapeno Cheddar …
FARMERS MARKET REPORT: WEEK OF FEBRUARY 21, 2010
The tale of the Fuerte avocado starts in the year 1911 in Puebla, Mexico, 80 miles east of Mexico City. On behalf of the West Indian Nursery in Altadena, California, American, Carl Schmidt, 21 at the time, traveled to Mexico City and Puebla in search of quality avocados, specifically avocado trees. He cut budwood from the best trees, numbered them and shipped them back to Altadena. Most of the buds refused adaptation to the soil and climate, but number 15 flourished. It survived the great freeze of 1913 and hence it was given its name, Fuerte, Spanish for “strong”. That single tree is responsible for spawning California’s avocado industry.
Simple Salad with a Meyer Lemon Vinaigrette & Satsuma Tangerines
Recipe by: Chef Julie Darling of Just Call Us Catering Chopped Romaine Lettuce Chopped mixed greens Candied almonds Satsuma Tangerines peeled and membranes removed Gorgonzola, Bleu or Feta cheese Meyer Lemon Vinaigrette For almonds: 1 cup sugar 1/4 cup water 1 1/2 cups slivered almonds, toasted Place foil on work surface. Stir sugar and 1/4 …
Farmers' Market Bag 2-17-10
Hope you enjoy your bag this week with all the extra goodies! Please feel free to leave us some feedback on the ordering page 🙂 French Heirloom Potatoes, Broccoli Crown – Weiser Family Farms Celery Root – Rutiz Farms Green Leaf Lettuce, Gaviota Strawberries – Gloria Tamai Vulcan Red Leaf Lettuce – Coleman Family Farms …
FARMERS MARKET REPORT: VALENTINE'S DAY 2010
Celebrate red fruits, vegetables and greens and celebrate the farmers and growers who provide us with endless bounties every season. Theirs is a mission of love and dedication to land and a marriage with nature like no other.
Farmers' Market Bag 2-10-10
**Online ordering is now live!!! Don’t forget to sign up by Sunday to make sure you get a bag for next week! Here’s the goods: Mustard Greens, Gold Turnips – Coastal Organics Vulcan Red Leaf Lettuce – Coleman Family Farms Italian Parsley, Cilantro, Dill – Gloria Tamai Farms Baby Carrots, Rainbow Chard – Jaime Farms …
FARMERS MARKET REPORT: WEEK OF FEB. 7, 2010
The global food chain has endangered local small farmers, markets, ravaged the waters and polluted land, air and sea. Can conscience and a desire to support local communities overcome cheap prices for cheap food and greed? Can a trend that evolved from what was once tradition become the protocol for what we eat? If it is simply a trend now it could ultimately become the model for the way we live tomorrow. The conversation will continue. The trend will persist. Sustainability and farmers markets are building momentum. A chef has a responsibility to the community, to the farmers, to the growers, to guests and ultimately to themselves. Where do you stand?
Citrus!
When gloomy winter weather brings yet another bounty of hearty greens and root vegetables, the menu can start to look a little bleak. What better time for bright, fragrant citrus to take the stage? There are the usual players, of course, sunny lemons and heady, sweet oranges but don’t discount the numerous other quirky varieties …
FARMERS MARKET REPORT: WEEK OF JANUARY 31, 2010
SOUTHERN CALIFORNIA WINTER CROPS:
Bacon and Fuertes Avocados, Cabbage, Cardones, Baby Cauliflower, Celery Root, Cherimoyas, Citrus: Buddha’s Hand, Grapefruit, Meyer lemons, Mandarins, Kumquats, Blood Oranges, Pomelos, Tangelos, Dates, Escarole, Fennel, Kale: Black, Peacock, Kohlrabies, Leeks, Mushrooms: Black Trumpet, Chanterelle, Oyster, Shitake, Nettles, Parsnips, Radicchio, Radishes, Sapotes, Sorrel, Sweet Potatoes, Swiss Chard, Turnips, Winter Squash
Allow this to be your navigational guide to menu-making and spontaneous cravings, getting what’s in season locally and just one chapter of living, breathing sustainability.