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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.
FARMERS MARKET REPORT: WEEK OF JAN. 24, 2010
Local Truffles: both white and black, roughly the size of walnuts and sold by the ounce are available at the farmers market via Clearwater Farms. The white truffles have an intense fragrance and an mild flavor of butter, fresh-roasted hazelnuts, and dried morels with a hint of garlic. with a rather short shelf-life. The black truffles are pungent; the flavor is a strange mix of pineapple, mushrooms and chocolate. These truffles are sniffed out from the forest ground by trained dogs that find the richest mature truffles that release a musky aphrodesial scent. Imagine, fresh domestic truffles harvested from Douglas Fir woodlands! A rare treasure, indeed…
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 …
Farmers' Market Bag #spFMB 1-20-10
Interested in joining the program? Only $20 for all this fun stuff! Read Our FAQ
FARMERS MARKET REPORT: WEEK OF JANUARY 17, 2010
Local Truffles: both white and black, roughly the size of walnuts and sold by the ounce are available at the farmers market via Clearwater Farms. The white truffles are extremely fragrant and intense with a rather short shelf-life. The black truffles are milder but they are more hardy than the white truffles. These truffles are sniffed out from the forest ground by trained dogs that find the richest mature truffles that release a musky aphrodesial scent. Imagine, fresh truffles harvested right here ! A rare treasure, indeed…
How to prepare a fresh Omaha Artichoke
Well, here goes…. Our very first “How To” video! Let us know what you think & what you’d like to see in the future! You can find us on facebook here & on Twitter @SpecialtyProd. We’d love to hear your feedback so leave us a comment!