HARVEST SENSATIONS

WHAT'S IN SEASON - LA

2012-01-30T11:56:00.000-08:00

MONDAY 01.30.12

FRUIT:

coconut, thai

grapefruit, Tx red

kumquat

lemon, meyer

lemon, variageted

limes, key MX

mandarin, clementine

mandarin, page

mandarin, satsuma

melogold

nectarine, white

orange, blood

orange, cara cara

orange, seville

peach, donut

pear, asian

pear, forelli

pear, seckle

pear, starkrimson

pepino

pineapple, baby

plum, black

plum, red

pomegranate seeds

rhubarb

tangelo

VEGGIES:

beans, dragon

beans, fresh garbanzo

beans, purple wax

bittermelon, Indian

brussels sprouts baby

cauliflower, baby

chard

cucumber, pickles

eggplant, Indian

kohlrabi

mushrooms, black trumpet

mushrooms, blue foot

mushrooms, chanterelle

mushrooms, hedgehog

mushrooms, yellow foot

parsley root

potatoes, ozette

potatoes, red thumb

potatoes, ruby crescent

radish, french breakfast

romanesco

squash, chayote

treviso

OTHER:

aloe vera

bee pollen

jamaica

lotus root

pomegranate juice

seabeans

tamarind

BLOOD & CARA CARA ORANGES

2012-01-26T12:19:00.000-08:00

SIXTEEN DELICIOUS THINGS TO DO WITH:

BLOOD & CARA CARA ORANGES

1. Stir grated zest into batters for cakes, cookies, scones and muffins.
2. Add grated zest to whipped cream or crème fraîche.
3. Add strips of zest to broths and other simmering liquids.
4. Combine the zest with breadcrumbs and fresh herbs for a gremolata
5. Brighten soups, salads & pasta with a squeeze of juice at the very end.
6. Deglaze pans with fresh juice when making sauces.
7. Use in vinaigrettes and marinades.
8. Reduce juice to create a syrup for cocktails
9. Add segments to frisee & goat cheese salads.
10.Top fish like fillets with super thin slices before baking.
11.Add quarters to chicken and/or pork for a Spanish-inspired meal.
12.Top crepes, pancakes and waffles with supreme segments
13.Serve ice cold juice shots at the end of a special meal
14.Add to sparkling wine for winter mimosas any time of day
15.Add fresh squeezed juice to spiced tea with honey
16.Make granita or sorbet and serve with dark chocolate

FUN FOOD FACTS …did you know?
Blood oranges need a cold snap before they get dark red.
Cara cara oranges have more vitamin C than other oranges.

FARMERS MARKET 01.25.12

2012-01-26T12:03:00.000-08:00

Lots of delcious fruit and veggetables at the Santa Monica Farmers Market this week!

Check out our list below to help you decide what to put on your delicious menu.

Bon Appetit ~ Chef Gwen

SEASONAL FRUIT

APPLES :
ARKANSAS BLACK

FUJI

GRANNY SMITH

NEWTON PIPPIN

PINK LADY

BERRIES:
BLACKBERRIES

BLUEBERRIES

RASPBERRIES, RED

MIXED BERRIES
STRAWBERRIES
CITRUS:
LEMONS, LISBON

LEMONS, MEYER

LIMES, BEARS

MANDARINS, CLEMENTINES

MANDARINS, PERFECTION

MANDARINS, PRIMAVERA

MANDARINS, SATSUMA

OTHER:
DATES

DATES, MEDJOOL

JAM, STRAWBERRY

SEASONAL VEGGIES

ASPARAGUS, super thin

BOK CHOY, purple

BROCCOLI

BROCCOLI, DE CICCIO aka baby

CARROTS, heirloom with tops

CARROTS, NANTES no top

CAULIFLOWER
KALE, HEIRLOOM MIX
KALE, TUSCAN

LEEKS
MUSTARD, RED

MUSTARD, RED FRILL

NETTLES

PARSNIPS, small

PEA TENDRILS

POTATOES, LA RATTE

POTATOES, OZETTE

POTATOES, PURPLE A, B & C

POTATOES, RED THUMB

POTATOES, YUKON GOLD

RAPINI

RAPINI FLOWERS

RED FRILL MUSTARD

RADISH, BREAKFAST

RUTABEGA

SPIGARELLO

SWEET POTATOES

SUNCHOKES

TURNIPS, purple

TURNIPS, white

WINTER SQUASH, winding down

OTHER COOL STUFF

HONEY

OLIVES, assorted varieties

OLIVE OIL

PISTACHIOS
SMOKED CHIPOTLES
SMOKED SUN DRIED TOMATOES

WHAT'S IN SEASON - LA 01.23.12

2012-01-23T08:39:00.000-08:00

FRUIT:
APPLES, CRIMSON GOLD
CACTUS PEARS just starting
CHERRIES winding down
DRAGON FRUIT
GRAPEFRUIT, TX RED
KUMQUAT
LEMON, MEYER
LEMON, VARIEGATED
LIMES, KEY MX
MANDARIN, CLEMENTINE
MANDARIN, SATSUMA
MELON, CANARY
MELON, CHARENTAIS
MELON, MELORANGE
MELON, ORANGE HONEY DEW
NECTARINE, DONUT
NECTARINE, WHITE
ORANGE, BLOOD
ORANGE, CARA CARA
ORANGE, NAVEL
PEACH, DONUT
PEACH, YELLOW
PEAR, ASIAN
PEAR, FORELLI
PEAR, SECKLE
PEPINO
PINEAPPLE, BBY
PLUM, BLACK
PLUM, RED
POMEGRANATE
POMEGRANATE SEEDS
POMMELO
QUINCE
RHUBARB
TANGELOS

VEGGIES:
ASPARAGUS, WHITE
BEANS, DRAGON
BEANS, FRESH GARBANZO (photo)
BEANS, PURPLE WAX
BITTERMELON, INDIAN
CASTLE FRANCO
CAULIFLOWER, GREEN
CHARD, GREEN & RED
EGGPLANT, INDIAN
EGGPLANT, THAI
KOHLRABI, GREEN & RED BABY
MUSHROOMS, BLACK TRUMPET
MUSHROOMS, BLUE FOOT
MUSHROOMS, CHANTERELLE
MUSHROOMS, YELLOW FOOT
PARSLEY ROOT
POTATOES, LA RATTE
POTATOES, OZETTE
POTATOES, RUBY CRESCENT
RADISH, FRENCH BREAKFAST
RUTABAGA
SQUASH, CHAYOTE
TREVISO

OTHER COOL ITEMS:
ALOE VERA LEAVES
BEE POLLEN
JAMAICA
LOTUS ROOT, peeled
POMEGRANATE JUICE
SEABEANS
TAMARIND
VERDULAGA

FARMERS MARKET 01.18.12

2012-01-18T13:18:00.001-08:00

SANTA MONICA FARMERS MARKET 01.18.12

It was cold at the farmers market this morning, it made me want to cook!
I love this time of year here when things change subtly, it requires a lot of creativity with your menu but the rewards are simply delicious. Several farms had baby di ciccio broccoli today, something all chefs need to be featuring - it is not only gorgeous it's really delicious and only available for a few weeks during the year. I'm also amazed at how good the berries are this time of year. According to Harry's Berries, berries don't mind the cold as long as it's not wet. The strawberries are glistening and sweet and the raspberries and black berries from Pudwill Farms are truly amazing! BON APPETIT ~ Chef Gwen

THIS WEEK IN FRUIT:
APPLES
Arkansas Black Apples - Cuyama
Fuji Apples - Cuyama & Has
Granny Smith Apples - Cuyama
Newton Pippin Apples - Cuyama
Pink Lady Apples - Cuyama
remember those unbelievable apples Pudwill used to sell, these are it!
Red Delicious Apples - Has
BERRIES
Blackberries - Pudwill
Blueberries - Pudwill
Raspberries - Pudwill
Mixed Berries - Pudwill
Strawberries - Harry's Berries
CITRUS
Lisbon Lemons -Polito
Meyer Lemons - Polito
Bears Limes - Polito
Clementines - Polito
Perfection - Polito
Satsuma - Polito & Regier
OTHER
Dates

THIS WEEK IN VEGGIES:
Beets - Weiser
Purple Bok Choy - Coleman
Heirloom Carrots with tops - Jaime
Heirloom Carrots no tops - Weiser
Heirloom Kale - Coleman
Nettles - Coleman
Parsnips - Weiser
Pea Tendrils - Coleman & McGrath
La Ratte Potatoes - Weiser
Ozette Potatoes - Weiser
Purple Potatoes round - Weiser
Red Thumb Potatoes - Weiser
Yukon Gold Potatoes - Tutti Fruitti
Sierra Gold Potatoes - Rutiz
Rapini Flowers - McGrath
Red Frill Mustard - McGrath
Breakfast Radish - Coleman
Sigarello - Coleman
Sunchokes - Weiser
Sweet Potatoes - Rocky Canyon
Cherry Tomatoes - Harry's Berries very limited
Heirloom Tomatoes - Valdivia very limited
Turnips, purple & yellow - Jaime

OTHER COOL STUFF:
Cannelini Beans
Honey
Olive Oil
Pistachios
Almonds
Walnuts
Smoked Chipotles
Smoked Sun Dried Tomatoes

RECIPE - MEYER LEMONS

2012-01-17T13:15:00.000-08:00

Meyer Lemons were introduced to California by Frank Meyer from China where they originate. They are a cross between a mandarin and a standard lemon. Heirloom varieties actually ripen to an orange color. Their production is limited due to the fact that harvest is bi-annual, meaning they only produce lemons every other year. Because they are thin skinned they have not been shipped outside of CA until recently which is nice for all the chefs outside or our state who can now enjoy their lusciousness. These gorgeous lemons are smooth skinned and deeply fragrant making them the perfect lemon for all of your winter menus. They are lower in acid than standard lemons but much more complex in flavor and also have three times as much juice for your culinary pleasure. They are also fabulous for decor because they are so unbelievably beautiful. Pair with fresh rosemary and lavender for a beautiful center piece arrangement. They are also stunning alongside poinsettias and holiday greens. Popular for their fragrance, flavor and remarkable beauty. Try the recipe below for a refreshing winter risotto.
BON APPETIT ~ Chef Gwen

MEYER LEMON RISOTTO WITH ROCK SHRIMP
(serves 4)

Butter 4 tbsp
Shallot 1 ea
Arborio Rice 3 ½ cups
Lemon Juice ½ cup
White Wine ½ cup
Cream ¼ cup
Parmesan Reggiano Cheese ½ cup
Rock Shrimp 2 cups
Fresh Herbs including; chives, tarragon & parsley ¼ cup
Salt and Pepper to taste

1. Heat butter then sauté shallots and Arborio rice until toasty.
2. Slowly add lemon juice and white wine and stir until creamy.
3. Finish with cream, parmesan cheese, rock shrimp and fresh herbs and continue to cook and stir for another five minutes until the shrimp is pink and just cooked.
4. Season to taste then serve immediately.

WHAT'S IN SEASON 01.16.12

2012-01-16T11:35:00.000-08:00

LA MARKET 01.16.12

FRUIT:

APRICOTS

CHERIMOYA

CHERRIES, RED

CURRANTS, RED

DRAGON FRUIT

KUMQUAT

LEMON, MEYER

LIME, MX KEY

MANDARIN, CLEMENTINE

MANDARIN, SATSUMA

MELON, TUSCAN

NECTARINE, WHITE

ORANGE, BLOOD

ORANGE, CARA CARA

ORANGE, SEVILLE

PASSION FRUIT

PEACH, DONUT

PEACH, YELLOW

PEAR, ASIAN

PEAR, FORELLI

PEAR, SECKLE

PEPINO

PERSIMMON, SHARON

PINEAPPLE, BABY

PLUM, RED

POMEGRANATE SEEDS

POMMELO

RAMBUTAN

SAPOTE

TANGELO

VEGGIES:

ASPARAGUS, WHITE

BEANS, DRAGON

BEANS, FRESH GARBANZO

BITTERMELON

CARROTS, MIXED COLORS

CAULIFLOWER, MIXED COLORS

CHARD, RAINBOW

CUCUMBER, PICKLES

EGGPLANT, INDIAN

ENDIVE, RED

KOHLRABI

MUSHROOMS, BLACK TRUMPET

MUSHROOMS, CHANTERELLE

OKRA

PARSLEY ROOT

PARSNIPS

POTATOES, CRESCENT

POTATOES, LA RATTE

POTATOES, OZETTE

SQUASH, CHAYOTE

SUNCHOKES

TREVISO

YAMS, JAPANESE RED red skin/purple flesh

YAMS, JAPANESE WHITE red skin/white flesh

WINTER SQUASH, BANANA

OTHER COOL ITEMS:

ALOE VERA LEAVES

JAMAICA

LOTUS ROOT

POMEGRANATE JUICE

RECIPE - BRUSSELS SPROUTS

2012-01-13T12:49:00.000-08:00

BRUSSELS SPROUTS with APPLES & SMOKED BACON
(Serves 4)

Smoked Bacon 4 slices
Brussels Sprouts, shaved 2 cups
Garlic, minced 2 cloves
Apples, diced ½ cup
Fresh Herbs of choice ¼ cup
Apple Cider ½ cup
Sea Salt & Pepper to taste

1. Fry bacon on medium low heat in a skillet large enough to hold all other ingredients. Cook until crunchy. Remove bacon and degrease on a paper towel then chop into small pieces and reserve until just before serving.
2. Reheat the bacon fat and sauté the Brussels sprouts, garlic and lady apple together until tender and bright green (approximately 5 minutes).
3. Add the herbs and salt and pepper toss together then remove into a bowl.
4. Deglaze the sauté pan with cider whisking all the time until it is reduced by half then drizzle the cider reduction over the Brussels sprouts.
5. Toss the Brussels sprouts in the cider glaze then top with bacon crumbles and serve

Bon Appetit!

~ Chef Gwen

FARMERS MARKET 01.11.12

2012-01-12T13:59:00.000-08:00

SANTA MONICA FARMER1S MARKET REPORT

January 11, 2012

This week was gorgeous at the Santa Monica Farmer’s Market which is always nice. Farmers have been experiencing some heavy frost in their micro climates so some were not here today including Shanely Farms finger limes. But a new farm came today with late harvest organic apples – wow! Cuyama Farms fruit is really delicious and gorgeous, I highly recommend trying it. Today they brought Crimson Gold apples which are tiny little sweet apples, fun for kids; Arkansas Black, Newton Pippin and Pink Lady. I can’t believe we have these apples this late and can’t wait to eat them. Polito Farms also brought their amazing Meyer Lemons today along with the first pick of Perfection Mandarins. Bob is the only farmer to grow Perfection Mandarins, their skin is tighter than Satsuma but their flavor profile is intensely sweet and complex I have to say these are my favorite mandarin of all and am so happy that he grows them. Coleman Farms stinging nettles smelled fabulous, herbaceous and super dark green ~ but prickly so be careful when prepping. The stingers disappear when cooked. My favorite nettle recipe is from Lidia Bastianich, she makes the most incredible flan with these. Weiser Farms brought more Broccoli de Ciccio today and Alex said the crop looks good if the weather holds out. Alex grows this really well and the flavor is fantastic, get it while you can! The fresh dried beans will only be around until they sell out so try some today. Windrose Farm is bringing their smoked Chipotles and Smoked Sundried Tomatoes again which can’t be beat. These are done in super small batches and worth every cent. Winter at the Santa Monica Farmer’s Market is always delicious.

Bon appétit ~ Chef Gwen

THIS WEEEK’S FRUIT:
APPLES - Late harvest fuji, granny smith and red delicious
BERRIES – blackberries, blueberries, raspberries, strawberries
Berries all year round here in sunny southern California!
CITRUS – Satsuma mandarins, lemons, limes
OTHER – Asian pears, dates, kiwi
THIS WEEK’S VEGETABLES:
BEETS, BOK CHOY, BROCCOLI, CARROTS, CAULIFLOWER, KALE, NETTELS, PARSNIPS, PEAS, HEIRLOOM POTATOES, RADISH, RUTABEGA, SPIGARELLO, BLOOMSDALE SPINACH, SUNCHOKES, TURNIPS, WINTER SQUASH Australian Blue
THIS WEEK’S FRESH DRIED BEANS:
MAUVE RUNNER BEANS similar to Christmas Limas, great in Cassoulet!
COCOA BLACK a little bigger than the black bean that you are used to
PAINTED PONY these remind me of the delicious rice beans we made at Jean Louis with fresh shrimp and garlic confit – as good as it sounds!
MONEY maybe they got this name because they look like coins…
WHITE CAP alittle smaller than a kidney bean
CANNELINI the most silky, creamy of the bunch and Italian classic
MEXICAN BLACK these are big black lima beans, really dramatic

WHAT'S IN SEASON 01.09.12

2012-01-09T14:21:00.000-08:00

LOS ANGELES HOT LIST 01.09.12

FRUIT
APPLE, CRIMSON GOLD
APPLE, LADY
APRICOTS

CAPE GOOSEBERRIES
CHERIMOYA
CHERRIES, RAINIER
CHERRIES, RED
CURRANTS, red
FEIJOA
GOOSEBERRIES, NZ
GUAVA
KIWANO
KUMQUAT
LEMON, MEYER
LIME, KEY LIMES MX
MANDARIN, CLEMENTINE
MANDARIN, CLEMENTINE
MANDARIN, SATSUMA
MELON, TUSCAN
NECTARINE, WHITE
NECTARINE, YELLOW
ORANGE, BLOOD
ORANGE, CARA CARA
ORANGE, SEVILLE
PASSION FRUIT
PEACH, WHITE
PEACH, YELLOW
PEAR, ASIAN
PEAR, FORELLI
PEAR, RED small
PEAR, SECKLE
PEAR, YALI
PERSIMMON, SHARON
PINEAPPLE, BBY
PLUM, RED
PLUOT, AZABACHE
POMEGRANATE SEEDS
QUINCE
RAMBUTAN
RHUBARB
SAPOTE
STARFRUIT

VEGETABLES
ASPARAGUS, WHITE
BEANS, DRAGON
BEANS, FRESH GARBANZO
BEANS, PURPLE WAX
BRUSSELS SPROUTS
BRUSSELS SPROUTS, BBY
BRUSSELS SPROUTS, BBY
CARROTS, COLORS
CAULIFLOWER, orange
CAULIFLOWER, purple
CAULIFLOWER, green
EGGPLANT, INDIAN
EGGPLANT, THAI
KOHLRABI,
KOHLRABI, baby
MUSH, BLK TRUMPET
MUSH, CHANTERELLE CA
MUSH, YELLOW FOOT
OKRA
PARSLEY ROOT
PARSNIPS
POTATOES, CRESCENT
POTATOES, LA RATTE
RADISH, EASTER EGG
RADISH, BREAKFAST
SQUASH, CHAYOTE
SUNCHOKES
TREVISO
YAMS, JAPANESE purple
YAMS, JAPANESE white
OTHER COOL ITEMS
ALOE VERA
BEE POLLEN
JAMAICA
LOTUS ROOT, peeled
POMEGRANATE JUICE
SEA BEANS
SUGAR CANE BATONS
SUGAR CANE STICKS

FARMERS MARKET 01.04.12

2012-01-06T10:12:00.002-08:00

SANTA MONICA FARMERS MARKET 01.04.12

I start the day early on wednesdays at the farmer’s market while the farm stands are setting up and at this time of year as the sun has just risen. It’s a beautiful time to be there and see first picks of the day. Winter is always odd, you never know what new things might appear due to a sudden warm day or cold wet day. But today in addition to the regular fantastic fruits and vegetables (see alphabetized list below) Nicholas Farms also had an amazing selection of fresh dried beans. I came up with this term, Fresh Dried, to help chefs/cooks understand that these are beans that were harvested in the fall and barely dried so no soaking or long cooking is necessary, in fact they usually cook within 30 minutes and are incredibly complex flavored and rich with nutrients. Chef friends in the mid Atlantic and south understand and prize these beans but there is still some catching up to do in the rest of the country regarding their specialness. These beans are sold by the pound. I’m planning on trying all of them and using the Painted Pony next Wednesday for dinner with clams and chorizo, a classic Portuguese dish that my husband wants to try and one I order out whenever I see it. If you have the chance to try them make sure to do it quickly, as soon as they sell out they are done for the year and Nicholas Farms has limited quantities to begin with. Cook them as you would any other dried bean but know that they will cook faster and don’t forget to add lots of fresh chopped herbs and other seasonal winter produce. Don't miss this special product!
~Chef Gwen

THIS WEEK’S FRESH DRIED BEANS:
MAUVE RUNNER BEANS similar to Christmas Limas, great in Cassoulet!
COCOA BLACK a little bigger than the black bean that you are used to
PAINTED PONY these remind me of the delicious rice beans we made at Jean Louis with fresh shrimp and garlic confit – as good as it sounds!
MONEY maybe they got this name because they look like coins…
WHITE CAP a little smaller than a kidney bean
CANNELINI the most silky, creamy of the bunch and Italian classic
MEXICAN BLACK these are big black lima beans, really dramatic

THIS WEEEK’S FRUIT:
APPLES - Late harvest fuji, granny smith and red delicious
BERRIES – blackberries, blueberries, raspberries, strawberries
Berries all year round here in sunny southern California!
CITRUS – Satsuma mandarins, lemons, limes
OTHER – Asian pears, dates, kiwi

THIS WEEK’S VEGETABLES:
BEETS, BOK CHOY, BROCCOLI, CARROTS, CAULIFLOWER, KALE, NETTELS, PARSNIPS, PEAS, HEIRLOOM POTATOES, RADISH, RUTABEGA, SPIGARELLO, BLOOMSDALE SPINACH, SUNCHOKES, TURNIPS, WINTER SQUASH Australian Blue

KALE SALAD with WHITE BEANS

2011-12-09T12:58:00.001-08:00

I'm on day eight of my Harvest Sensations organic kale salad diet of eating our fabulous kale salad five days a week for one month (hoping to loose a few pounds before Christmas).

Last night I served left over white beans on a bed of Harvest Sensations organic kale salad, topped with parmesan cheese, accompanied by two slices of really good whole grain bread from La Brea bakery. It was not only yummy, it was also filling and as usual super good for me due to the organic kale salad.

You could try it at home with canned beans and it would even be easier.

Eat More Kale Salad!
~Chef Gwen

KALE SALD with WHITE BEANS
serves 2

Harvest Sensations Organic Kale Salad 4 ounces
White Beans 14 ounce can, drained
Sauteed Onion 1/2 cup
Sauteed Garlic 1 tsp
Sauteed Celery 1/2 cup
Good Salt & Pepper to taste
Parmesan Cheese to taste as a topping

Heat beans with onions, garlic and celery.
Season to taste then serve on a bed of kale salad.

KALE SALAD ON ABC7 LOS ANGELES NEWS!

2011-12-07T13:37:00.000-08:00

We are so pleased to be featured today on ABC7 LA News with Lori Corbin, Food Coach.
Check out the link to view our video:
http://abclocal.go.com/kabc/video?id=8457722&syndicate=syndicate&section=
Thanks for viewing & remember to Eat More Kale Salad!
~Chef Gwen

KALE SALAD with AVOCADO & LIME version #2

2011-11-30T13:35:00.000-08:00

We liked this salad so much yesterday so much we had it again today!

But I changed it up a little bit, see the recipe below.

Bon Appetit!

~Chef Gwen

KALE SALAD with Avocado, Lime & Sweet Red Pepper

(serves 2)

Harvest Sensations Kale Salad 3 oz

Avocado 1 each

Limes 2 each, juiced

Red Bell Pepper 1 each, diced

Hot Chili Flakes 1 tsp

Buttermilk Ranch Dressing 2 oz

Salt /2 tsp

Sugar 1 tsp

Combine all ingredients together and toss. Serve right away or rest up to 1 hour before serving.

Serve with warm tortillas on the side.

KALE SALAD with AVAOCADO & LIME

2011-11-30T13:06:00.000-08:00

Kale salad five days a week for lunch at work until the next holiday, that's my plan to stay healthy this season. So far it's been delicious! My first kale salad lunch after Thanksgiving had a combination of left over Thanksgiving roasted veggies and wild rice and was fabulous but a little too complicated to replicate without the Thanksgiving leftovers. But my new kale salad with avaodo and lime recipe is a real winner. All the wonderful health benefits of both the kale and seasonal California farmer's market avocados along with the excellent flavor of seasonal California limes. I also added sweet red bell peppers. The combination is amazing.

Bon Appetit!

~Chef Gwen

KALE SALAD with Avocado, Lime & Sweet Red Pepper
(serves 2)
Harvest Sensations Kale Salad 3 oz
Avocado 1 each
Limes 2 each, juiced
Red Bell Pepper 1 each, diced
Hot Chili Flakes 1 tsp
Italian Vinaigrette 2 oz
Crushed Tortilla Chips 1/4 cup
Salt /2 tsp
Sugar 1 tsp

Combine all ingredients together and toss.
Serve right away or rest up to 1 hour before serving.

STUFFING 101 - THANKSGIVING 2011

2011-11-22T14:32:00.000-08:00

Stuffing is my most favorite Thanksgiving side dish, every year I threaten to just have a stuffing Thanksgiving serving all the wonderful different recipes I’d like to make but rarely do, I tend to always serve the traditional version and then one different stuffing but generally only two grace my table. Maybe some cold night in February or March I’ll have my stuffing dinner ~ planning for next year’s Thanksgiving menu ahead of time. In-the-meantime, I realize that lots of people really don’t even know where to begin when it comes to cooking stuffing. I can tell you for sure where not to begin and that’s with any and all boxed mixes. I’m sorry, but stuffing is so simple, there just is no reason anyone needs to buy a pre-made box mix filled with god know what. I’ve decided to break down stuffing into four parts: SELECTING YOUR BREAD, CLASSIC ADDITIONS & PERSONAL INSPIRATION, and COOKING YOUR STUFFING.

SELECTING YOUR BREAD: as you know, bread is the basis of most stuffing (other than wild rice which is sometimes mixed with bread). The type of bread you use depends solely on your personal preference. All bread will work in a classic stuffing recipe; some will taste different than others. The most classic type of bread used is some kind of white bread, corn bread or dark bread. Make sure whatever bread you use is stale, stale dry bread makes much better stuffing. Fresh bread leads to soggy stuffing. If the bread is fresh, you can toast it until dry before using. Tear of cut the bread into bite size pieces, approximately ½ -1 inch dice, or if using corn bread you may crumble. Some good bread to choose from is listed below – select your favorite bread from the list and start with 8 cups.
WHITE BREAD
WHEAT BREAD
CORN BREAD
CIBATTA
FRENCH STYLE BAGUETTE
RYE BREAD
SOUR DOUGH BREAD
PUMPERNICKEL BREAD
BISCUITS
ENGLISH MUFFINS
CHALLA
MATZO
HAWAIIAN BREAD
BRIOCHE

CLASSIC ADDITIONS: stuffing has a few classic additions that seem to be in almost every stuffing recipe including diced onions, celery, fresh thyme, garlic and sage. Use 2 cups of onions and 1 cup of celery to 8 cups of bread. I like to include 1 tbsp of each fresh thyme, minced garlic and fresh sage. Sauté these ingredients in 2 sticks o f butter until tender, then add the chopped bread, after combining the bread with these sautéed vegetables, add 4-5 cups of poultry stock and/or wine until the stuffing is just moistened.
ONIONS
Leeks, shallots and/or green onions may also be used
CELERY
GARLIC
THYME
Savory and marjoram work well too
SAGE
POULTRY STOCK and/or WHITE WINE
Veggie stock may be substituted for vegan stuffing

PERSONAL INSPIRATION: here is where it gets fun. Some people simply stop with the classic additions. I always make one classic stuffing and another inspired one (or two). Classic stuffing lovers are hard core and very appreciative. But stuffing aficionados like me, really appreciate the inspiration. Choose 1, 2 or three inspirations to add to your stuffing (no more than a total of 3 cups though or it becomes something other than stuffing). Once you select your inspiration, toss it together with the classic stuffing mix and cook.
SAUTEED MUSHROOMS
DICED FENNEL
DICED PARSNIPS
DICED SWEET POTATO
CHOPPED KALE
CHOPPED APPLES
CHOPPED PEARS
DICED QUINCE
ROASTED PEPPERS
SUNDRIED TOMATOES
COOKED SAUSAGE
CHOPPED OYSTERS
CHOPPED SHRIMP
WILD RICE
BROWN RICE
TOASTED CHESTNUTS
WATER CHESTNUTS
OLIVES
CAPERS
CRANBERRIES
COOKED BACON BITS
CHOPPED SAUTEED CHICKEN or TURKEY LIVER
TOASTED NUTS
walnutS, almonds, macadamia, pecans, hazelnuts & pine nuts work well
DRIED FRUIT
apricots, raisins, cherries, currants, dates, figs work well

COOKING YOUR STUFFING: now that you have a HUGE bowl of stuffing ready to cook I highly recommend that you don’t stuff it in your turkey for two reasons. Reason number one; turkeys today are not as “safe” as they used to be and you will have to make sure and cook your stuffing to 165 degrees before serving which means your turkey will be overcooked if your stuffing is “safe”. Think instead of stuffing your bird with fresh herbs, garlic and citrus. If you have an organic bird and are tempted to stuff it, I still don’t recommend it because, reason number 2; it really slows down the cooking time of your bird which is why people still think it takes hours and hours to cook a turkey. It takes a long time to cook a stuffed turkey but not so long to roast an unstuffed turkey which surprises cooks every year when their bird is done before any of their side dishes and/or before their guests have arrived! Therefore, I always cook my stuffing(s) separately in a buttered or oiled baking dish at 350 degrees. Cover the stuffing with foil the first 45 minutes to keep it moist, and then remove foil the last 15 – 20 minutes to brown and crisp up the top. Stuffing crispies should be its own food group, they are one of my favorite foods of all time! Serve your stuffing hot out of the oven crispy on top and moist in the middle and watch your guests will come back for seconds or thirds ~ guaranteed! Remember to make enough to have leftovers the next day for breakfast.

Wishing you a happy, peaceful and delicious Thanksgiving.

~Chef Gwen

TENERELLI FARMS

2011-11-21T12:12:00.000-08:00

Check out the date, November 21st and I’m writing about Santa Monica farmer’s market peaches from one of my favorite farmers, John Tenerelli in November!! As I write about them, I’m eating them for breakfast with Greek yogurt, slivered almonds and Vietnamese cinnamon & sugar, in November! This past Wednesday at the Santa Monica Farmer’s Market John had his last harvest of Autumn Lady Peaches for sale, this is the latest I’ve ever seen them and it’s always nice to see his smiling face at the market. Although he doesn’t have much to smile about with this year’s crop. Tenerelli orchard lost almost its entire crop this year due to bad spring weather.

Tenerelli Orchards are in Littlerock CA. It is a 35 year old farm including 13 small orchards on 55 acres. It’s a family farm; in fact all of the orchards are within two blocks from his mother’s house. John’s dad was an old time butcher; the family has food in their blood. There is a bit of frenzy when John arrives on the market, you’re never sure when he will be there, his fruit comes late. But when he does, you better get there early! He is known to come with just one or two cases of something unbelievable and if you don’t get there before Sherry Yard from Sago does you won’t get any. Sherry loves John’s fruit and often buys all of one variety he brings to create her fantastic desserts. People like Sherry keep farmers like John in business. Thanks Sherry!

Whenever I talk to my orchard farmer friends they tell me everything rides on March because that’s when the trees bloom. My first drive from LA to San Francisco on the 5N happen to be in March during the bloom and I had never seen anything (or smelled anything) so wonderful. There is a side drive off the 99N you can take called the “Blossom Trail”, it’s worth the drive. If the March weather is mild with lovely gentle rain and good sunshine the blossoms thrive and they have a good harvest but just one cold bitter windy rain or frost can wipe out an entire crop. I have a small kitchen orchard with just 14 trees and have seen this happen within minutes. I can’t imagine it happening to an entire orchard and my lively hood.

Each day I go to the farmers market I am so grateful that my farmer friends continue to do what they do even after loosing huge harvests not-to-mention dealing with the recession, fuel increases, fire, other natural and unnatural disasters. Mother Nature does not always cooperate with their plans but when she does we all win. This year John didn’t win but his customers still did. The small harvest he brought to market was outstanding as usual and being able to eat John’s fantastic Autumn Lady Peaches until the week before Thanksgiving is remarkable. Good God we’re spoiled! Thanks John, for being such an amazing farmer ~ see you next year.

KALE SALAD MINESTRONE

2011-11-15T16:21:00.001-08:00

Kale Salad is so versatile we love to make it into soup! Harvest Sensations Organic Kale Salad is the perfect ingredient for a quick, delicious and super healthy minestrone for dinner. Try this hearty recipe for dinner with some good bread, perfect for a chilly evening. Bon Appetit!
~ Chef Gwen

KALE SALAD MINESTRONE
(Serves 4)
HS Organic Kale Salad 8 oz
Olive Oil ¼ cup
Green onions 8, chopped
Garlic clove 3, minced
Chicken Stock 4 cups (32 oz)
Black Beans 2 cans (28 oz) rinsed
Italian Herb Blend 2 tsp
Orzo ½ cup, dry

In a soup pot, sauté green onion and garlic in olive oil until tender. Add kale and sauté until wilted. Add stock & Italian herbs and simmer soup for 10 minutes, then add the black beans and orzo and simmer for another 20 minutes until the orzo is cooked and the kale is tender

Any other variety of canned beans may be substituted including;
Garbanzo, white beans, cannellini or even pinto beans.
Kale is the most nutritionally dense produce ~ it’s a super super food!

KALE CHIP CRUNCHIES

2011-11-15T16:10:00.000-08:00

Our Harvest Sensations Organic Kale Salad is great for making kale chips! Since they are not really as big as chips I like to call them Kale Chip Crunchies. This recipe features smoked paprika for a smokey garlicky treat. Bon Appetit!
~Chef Gwen

KALE CHIP CRUNCHIES
(Makes approximately 2 cups)
HS Organic Kale Salad 8 oz
Olive Oil 3 tbsp
Onion Powder 1 tbsp
Garlic Powder 1 tbsp
Smoked Paprika 1 tbsp
Good Salt 1 tsp
Good Pepper 1 tsp

Preheat oven to 375 degrees
While oven is heating, toss all ingredients together in a large mixing bowl and coat the kale well with the seasonings. Lay out seasoned kale salad onto a sheet pan Bake the seasoned kale for 20 minutes (until crunchy). Cool on the sheet pan so that the carrots and red cabbage dry out well before eating These are great used on soup, salads, pasta, risotto,
baked potatoes or just for snacking
Kale is the most nutritionally dense produce ~ it’s a super super food!

KALE SALAD with SESAME VINAIGRETTE

2011-11-15T15:58:00.000-08:00

Our Kale Salad is flying off the shelves in grocery stores nation wide! We were the first to offer you bagged organic kale salad and are so happy that our customers love it! Don't miss out on Chef Gwen's Sesame Vinaigrette recipe for an amazing Asian salad. This recipe is on the back of the bag for your convenience. Bon Appetite!

~Chef Gwen

KALE SALAD with SESAME VINAIGRETTE

(Serves 4)
HS Organic Kale Salad 8 oz
Olive Oil ¼ cup
Rice Wine Vinegar ¼ cup
Sesame Oil 1 tbsp
Sugar 1 ½ tsp
Toasted Sesame Seeds 2 tbsp
Good Salt ½ tsp
Freshly ground pepper ½ tsp

Toss all ingredients together and sit for 30 minutes before serving.

This simple and really delicious salad will hold for two days.
You can also serve warm as a vegetable side dish.
Kale is the most nutritionally dense produce ~ it’s a super super food!

AUTUMN PEARS

2011-09-23T10:07:00.000-07:00

Pears were first cultivated four thousand years ago and over five thousand varieties have been developed. Pears are native to Europe and were brought to the US by early colonists. They are sweeter than apples and slightly more nutritious because they have more fiber in their skin but their shelf life is shorter than apples. Pear trees can live up to 100 years! 98% of the domestic pear crop is grown in CA, OR and WA. Melting is a term Europeans gave to varieties of pears that seem to melt in your mouth when ripe verses being crunchy. Commercial case size is either 40lb or 20lb cases. The leading varieties of pears available in the US beginning with the autumn harvest include:

Anjou - Leading winter fruit, stubby, yellow-green skin, and creamy flesh.
Bartlet - Leading summer fruit. Most popular variety being the Principle pear for canning, the only pear sold commercially dry for canning. Available in gold, green or red.
Bosc - Firm and crunchy, long tapered neck, holds its hope well when cooked.
Butter - aka French Butter due to their sweet melting quality when cooked
Comice - Often called the sweetest, dull, squat and green.
Seckle - Named after the 18th century farmer who introduced it. Small and crisp
Forelle - Means, speckled brook trout in German due to its red speckles when ripe.
Ya Li - Green Chinese pear with freckles and a long tapered neck.
Asian – aka apple pear most popular types, large, yellow or light brown skinned fruit shaped like an apple. Sweet, and very crunchy when ripe.

PACK SIZE: VARIES SEASON: ANNUAL with varietal some gaps

WHAT'S IN SEASON - SEPTEMBER 2011

2011-09-09T08:41:00.000-07:00

FRUIT
BANANA, BABY
CACTUS PEARS, RED
CAPEGOOSEBERRY
CAPLESS GOOSEBERRY
CURRANTS
DATES, BARI FRESh
DRAGON FRUIT
FIGS, BLACK
FIGS, BLACK
FIGS, BROWN
FIGS, GREEN
GRAPE, CONCORD
KIWANO
LIME, KEY MX
LIME, KIEFER
MELON, CANARY
MELON, CASABA
MELON, CRENSHAW
MELON, ORANGE HONEY
MELON, SANTA CLAUS
MELON, TUSCAN
ORANGE, CARA CARA
PASSION FRUIT
PEACH, WHITE
PEAR, ASIAN
PEAR, FORELLI
PEAR, SECKLE
PEAR, SHINLI giant!
PEPINO
PLUM, ITALIAN PRUNE
PLUM, SUGAR
QUINCE
RAMBUTAN
RHUBARB
WATERMELON, YELLOW
VEGETABLES
BEAN, ROMANO
BEAN, DRAGON
BEAN, GARBANZO fresh
BEAN, PURPLE WAX
EGGPLANT, INDIAN
FENNEL, BABY
MUSH, CHANTERELLE
MUSH, LOBSTER
MUSH, MOREL
PARSLEY ROOT
RADISH, EASTER EGG
SWEET POTATO, BBY
AUTUMN HARVEST ITEMS
GOURDS, ORNAMENTAL
GOURDS, ORNAMENTAL
PUMPKIN, FAIRY
PUMPKIN, MINI ORANGE
PUMPKIN, MINI WHITE
PUMPKIN, PAM
PUMPKIN, WEE BEE LITTLE
WHEAT BUNDLES
OTHER COOL ITEMS
DILL POLLEN
POMEGRANATE JUICE
SEA BEANS

SANTA MONICA FARMER'S MARKET week of 08.22.11

2011-08-19T11:54:00.000-07:00

Check out what's in season at the SMFM ~ we LOVE summer!

SEASONAL FRUIT

HEIRLOOM APPLES; crab, gala, golden supreme, gravenstein, molly delicious, new jersey, pink pearl

BERRIES; blackberries, blueberries, black, currants, gold raspberries, red raspberries, strawberries

GRAPES; autumn black, melissa, concord, red flame

STONEFRUIT; nectarines, peaches, pluots

HEIRLOOM MELON; arava, baby french, canary, cavaillon, ogan, piel de sapo, sugar cube

OTHER FRUIT; figs, dates

SEASONAL VEGGIES

ARTICHOKES

BEANS

BEETS

CARROTS

CORN

CUCUMBERS; persian & lemon

EGGPLANT; heirloom

GARLIC

KALE

BABY LETTUCES

RED OKRA

PADRONE PEPPERS

PIMENTO PEPPERS

HEIRLOOM POTATOES

HEIRLOOM SUMMER SQUASH; eight ball, romanesco

HEIRLOOM TOMATOES

OTHER COOL STUFF:

OLIVES

OLIVE OIL

WOODCHIPS

HONEY

CHERRIES

2011-05-10T08:38:00.000-07:00

I love spring. It is the time of renewal and rebirth, of cleansing and freshness and in California it's also the time for cherries! There is nothing quite like the sweet taste of fresh crunchy just picked cherries, it is a fruit I have trouble stopping eating... I have several favorite cherry memories but today it is when I made a fresh cherry-lovage chutney to serve with whole roasted air dried ducks that were stuffed with late Meyer lemons and lavender and basted with my friend Jim's fresh honey. I was invited to and preparing a small dinner party and Julia Child was on the guest list! I had been awarded Julia Chile grant to go to Paris and study the farmer's markets and this was our first formal meeting. It was an amazing day and dinner, she was a fabulous dinner guest and loved the menu. Cherries always make me smile and think of her.

Cherries date back to the BC era when both sweet and sour cherries were cultivated in the Mediterranean. Their cultivation declined with the fall of the Roman Empire and it was not until the early seventeenth century in England that cherry production was rediscovered. By 1640 Kent County became known as the number one cherry produce in the world.

Rather finicky, this delicate fruit requires specific growing conditions. The fertile moisture-laden valleys of Michigan, Northern CA and the Pacific Northwest ideally meet the cherry's fussy demands for warm days and cool nights. CA and WA are the top cherry producing regions in the US.

Chilean cherries are available briefly in the winter, just in time for Valentine's day and super expensive. Rainier cherries (yellow) have a more limited production due to the fact that they bruise even easier than their red cousins. Sour cherries are almost all used for commercial canning (what a waste!). They do not travel well and are super fragile but they have been making a showing on the commercial market in limited production in the last few years.

Red Brooks and Sequoia come first followed by Bings and Rainier's.

Pack and size varies.

Guide to Pesticides in Produce

2011-02-21T11:41:00.000-08:00

Many of you are thinking of going organic in your kitchens. The lists below may give you a good idea of where to start.

The Environmental Working Group compiles this list of commonly consumed fruits and vegetables, ranked by the frequency they are found to contain pesticide residues, based on an analysis of government data.

Choosing Organic Produce can cut your pesticide exposure up to 90%.

TWELVE LOWEST IN PESTICIDES:
• Onions
• Avocados
• Corn
• Pineapple
• Mango
• Peas
• Asparagus
• Kiwi
• Cabbage
• Eggplant
• Cantaloupe
• Watermelon

FIFTEEN HIGHEST IN PESTICIDES:
• Celery
• Peaches
• Strawberries
• Apples
• Blueberries (domestic)
• Nectarines
• Bell Peppers
• Spinach
• Kale
• Cherries
• Potatoes
• Grapes (imported)
• Lettuce
• Blueberries (imported)
• Carrots

ORGANIC PRODUCE WEBSITE RESOURCES

2011-01-18T13:49:00.000-08:00

CHECK OUT THESE OUTSTANDING WEB SITES
TO LEARN MORE ABOUT ORGANIC FOOD

Below are some outstanding web sites to learn more about organic food:

THE RODALE INSTITUTE www.rodaleinstitute.org
Rodale Institute is a great nonprofit dedicated to pioneering organic farming through research and outreach. For over sixty-years, we’ve been researching the best practices of organic agriculture and sharing our findings with farmers and scientists throughout the world, advocating for policies that support farmers, and educating consumers about how going organic is the healthiest options for people and the planet.

ORGANIC CENTER www.organic-center.org
Their unique mission is to advance credible, evidence-based science on the health and environmental benefits of organic food and farming and communicate them to the public.

ENVIRONMENTAL WORKING GROUP www.ewg.org
At EWG, a team of scientists, engineers, policy experts, lawyers and computer programmers pore over government data, legal documents, scientific studies and their own laboratory tests to expose threats to your health and the environment, and to find solutions and bringing to light unsettling facts that we have a right to know.

NATIONAL RESOURCES DEFENSE COUNCIL www.nrdc.org
NRDC is the nation's most effective environmental action group, combining the grassroots power of 1.3 million members and online activists with the courtroom clout and expertise of more than 350 lawyers, scientists and other professionals. Founded in 1970, its mission is to safeguard the Earth: its people, its plants and animals and the natural systems on which all life depends.

ORGANIC FARMING RESEARCH FOUNDATION www.ofrf.org
Their mission is to foster the improvement and widespread adoption of organic farming systems accomplished by: Sponsoring organic farming research and education & outreach projects through our competitive grant making program; Disseminating the results of OFRF-funded research and education projects to organic farmers and to growers interested in adopting organic production systems; and Educating the public and decision-makers about organic farming issues.

2011 FOOD TRENDS

2011-01-03T13:35:00.000-08:00

It's that time of year again when we start compiling all the food trends and predictions for the new year. Check out the exciting list below, in no particular order, for things to come in a restaurant near you in 2011
HAPPY NEW YEAR!

2011 FOOD TRENDS AND PREDICTIONS:
Locally Sourced Meats and Seafood
Locally Sourced Produce
Sustainability
Nutritionally Balanced Children’s Dishes
“Hyper Local” chefs with their own gardens & doing their own butchery
Children’s Nutrition
Sustainable Seafood
Gluten-free Food and being Allergy Conscious
Simplicity/Back to Basics
Farm/Estate-branded Ingredients
Micro-distilled/Artisan Liquor
Locally Produced Wine & Beer
Smaller Portions for Smaller Prices
Organic Produce
Nutrition/Heath
“Culinary Cocktails” with Savory & Fresh Ingredients
New Cuts of Meat; Pork Flat Iron, Beef Petit Tender etc.
Fruit & Vegetables as Children’s Side Dishes
Ethnic Inspired Breakfast Items
Artisan Cheeses
Food Megaplexes – Eataly, Plaza Food Hall, Food Parc etc.
Good Airport Cuisine – what we’ve all been waiting for!!
Foraging Chefs – the wilder the better
Hunter Chefs – taking game to a foraging level
Game – especially in charcuterie, not necessarily shot by the chef
Terroir – it’s not just for wine anymore!
“Naturalism” – putting nature on the plate
Focus on Fabulous Vegetables – heirloom, gorgeous & delicious
“New American Southern” Comfort – fried chicken, greens…
“Haute” Comfort – super fancy pork & beans etc.
“Junk” Comfort – especially hot dogs and gyros
Seduced by Pastry – serious savory chefs taking to sugar
Deconstructed Cocktails
Molecular Kitchen Gadgets
Ethnic Cocktails
Mono Spirit Bars – can you say Mezcal?
Sommeliers Expanding their Horizons – Way beyond Wine
Locavore Wines
Biodynamic Wines
Organic Wines
Pushing the Ripening Limit - is it special or spoiled…strange
Smoked Everything – savor, sweet, cocktails you name it
Performance Art Cuisine – sound, around & emotion $$$
Chefs with Serious Causes – leaving the kitchens to do good works
National Nutrition – it’s about time!
Redefining the Chef – where will we go from here…

CHRISTMAS EVE MORNING LA PRODUCE MARKET

2010-12-24T09:14:00.000-08:00

A secret world exists early in the morning in downtown LA. Starting around midnight the vivid Los Angeles Produce Market starts to stir. Located downtown in the warehouse district this industry works when most people sleep moving close to ninety percent of the nation’s produce through its doors onto trucks leaving for destinations all over the country. It is an amazing place, vibrant and alive filled with wonderful produce and really nice people especially on Christmas Eve morning.

This year was particularly festive due to the fact that most of the people working here were getting a long three day weekend. People who work the market usually always work on Saturday so their weekend only consists of one day. I’ve been walking this market for over ten years and can’t remember the last time it was actually closed for three consecutive days! Needless to say, the party started early here this morning.

It’s rather ominous looking the market, trucks and glaring lights everywhere, people moving quickly loading trucks with pallets of product. You need to walk it carefully, staying out of the “pushers” way, that’s what the loaders are called, “pushers”, the guys that push the dollies The first time I walked this market my escort told me, “Wear jeans a sweat shirt and hat and don’t talk to anyone, they’re not used to seeing women here!” I wore my normal clothes and made sure to say good morning to everyone I met with a smile and didn’t get any cat calls (well maybe a couple). Ten years later women actually work on the market too, not many but there is a female presence but the thing about Christmas is that it’s the men who really do it up.

It’s dark and cold this morning at 5:30 AM but thankfully not pouring down rain as it has been for the last seven days. Lots of the guys and girls working are in the spirit with Santa hats and wreaths are hung in the funniest places. Live trees are set up in several places, the ceilings are so tall so it’s a great place for huge Christmas trees, and people just work around them. Others have small trees on their podiums filled with lights and decorations. It’s really festive amidst total warehouse motif. This market is very multi cultural so the food served on Christmas Eve is too – that’s right the food served. Many vendors set up buffets for their staff and customers including sushi, tamales, carne asada, and champurrado even a bubbling pot of hot apple cider complete with apple slices. There are also sweet potatoes cooking on the propane heaters! The aromas are delicious. Other decorations are put out including fantastic full size electric train set and even the dirty ole gigantic stuffed “love” bear. Funny, but you can actually feel the love here today. Of course it wouldn’t be the LA Market on Christmas Eve morning without tequila shots! Someone always has a set up with cut limes, lemons sugar and salt. It’s a little too early for me, but hey, these guys are all at the end of their day. Here’s to keeping the holiday spirit alive. MERRY CHRISTMAS TO ALL!

CHRISTMAS HISTORY

2010-12-23T09:51:00.000-08:00

This time of year is steeped in history that many of us are not aware of. The historian in me loves to share this information with others ~ happy reading.
CHRISTMAS - Cristes maesse or Christ’s Mass is the Christian holiday that celebrates the birth of Jesus. The holiday was actually dated in Rome in 336 AD to circumvent the pagan Saturnalia celebrating the birth of Saturn, god of the sun.
THE CHRISTMAS TREE – German legend says that Boniface, an English missionary in 8th c Germany, stopped the sacrificial slaying of a young boy by cutting down the tree it was taking place by in one stroke – in place of the oak sprang a young fir tree. Boniface told the pagans that this was the tree of life and that stood for Christ. It is said that Luther was the first to put candles on the tree and in 17th c Germany people began decorating the trees with paper roses, apples and wafers followed by white pastry in the shapes of animals and men. German immigrants brought this tradition to the US in 18th c Pennsylvania. Grover Cleveland was the first to put electric lights on the Christmas tree, an idea that spread quickly throughout the US.
SANTA CLAUS – a derivation of the name St. Nicholas who was a real person born in the 3rd c. He became a bishop in Greece where he was famed for unexpected gifts of kindness, particularly that of a bag of gold he was said to have dropped down the chimney of a poor man with three daughters who, without money for a dowry, would have been sold into slavery. It is said that the bag of gold landed in the girl’s stockings that were hanging up to dry by the fireplace. The Netherlands adopted him as the patron saint of children and in 1809 Washington Irving wrote, “A History of New York” where he describes him as being a jolly, pipe smoking saint who flew over the treetops in a wagon dropping presents down chimneys for children. In 1822, Clement C. Moore wrote his famous poem, “A Visit from Saint Nicholas”, more commonly known as, “The Night Before Christmas” where he develops the legend of the reindeer. In 1863, Thomas Nast did a series of engravings for Harpers Weekly of the Santa, as we know him today working in his workshop and reading endless letters from children.

WINTER SOLSTICE

2010-12-20T10:15:00.001-08:00

Winter solstice is the shortest day of the year when the sun is at its lowest and weakest point. It is celebrated because after this day the light will grow stronger and the sun brighter thus in Roman times it was also known as the Birthday of the Unconquered Sun.

People all around the world have mid-winter celebrations between today and January including; festive merry-making, hanging lights, burning Yule logs and decking homes with boughs and evergreen trees. Sweet fruit cakes are eaten and warm sweet wine is served as part of the celebration.

It is also the time when the mistletoe is hung. Celtic Druids regarded mistletoe as sacred because it mysteriously grew on the most sacred tree, the oak. It was ceremoniously cut with golden sickles and hung above doorways where you pledged your friendship or love to visitors with a kiss. Because of its pagan nature, mistletoe is still forbidden in most Christian churches but still widely used in homes as décor.
The date December 25 was adopted in Rome as the date for the Christian Christmas in 350 AD because it coincided with Winter Solstice, the Yule and the Saturnalia which made it easy for everyone to observe their religious and/or pagan beliefs at the same time year. By 1100 Christmas was the peak celebration of the year for all of Europe and today the feasting and merrymaking is celebrated with seasonal worldly and religious traditions relating to “light”.

SANTA MONICA FARMER'S MARKET NOTES 12.15.10

2010-12-16T09:10:00.000-08:00

Below is a list of the items that caught my eye this week for menu writing.
Such a delicious time of year. Happy cooking!
~Chef Gwen

Shanely Farms Finger Limes available for a few more weeks. Inside the fruit looks like caviar and tastes like lime pop rocks! Great for New Year's Eve.
Pudwill Farms Pink Lady Apples as good as always.
Regier Family Farms Satsuma Mandarins are SWEET!
Haas Family Farms Fuji Apples are unbelievably crispy and sweet.
Harry’s Berries Big Beef Tomatoes are perfect.
Harry’s Berries Gaviota Strawberries are limited but really good
Meyer Lemons are just starting and gorgeous.
Weiser Farms German Butterball Potatoes are amazingly creamy, perfect for hoiday potatoe recipes.
Jaime Farms Guava are beautiful and fresh.
Jaime Farms White Turnips look perfect.
Friend’s Ranch Lee Mandarins just started and are delicious
Windrose Farms Fresh Dried Beans & Farm Smoked Sundried Tomatoes & Chipotle are amazing but very limited

*Please note: All citrus still cannot be shipped out of LA County with leaf until further notice due to USDA quarantine

SANTA MONICA FARMERS MARKET 12.08.10

2010-12-10T10:46:00.000-08:00

It was a quiet day at the Santa Monica farmer’s market today even though the weather was perfect; sunny and cool; the Pacific Ocean looked like a dark blue sapphire. I get to the market really early as the farmers are setting up. It is a fun time to be there and say good morning to all my farmer friends and see what delicious items they harvested for the day. Today started to feel like winter at the market since more citrus started appearing. SATSUMA MANDARINS are now available and Regier Family Farms fruit is sweet like honey. Troy is taking all the leaves off so that we can ship the fruit since all citrus leaves are still under quarantine, so everyone can enjoy this fruit! Shanely Farms has their amazingly fresh FINGER LIMES and should through Christmas. These exotic limes are very new and exciting, cut them in half (the short way) and squeeze out the caviar like lime pop rocks that explode with flavor in your mouth. Chefs will have a blast with these! MEYER LEMONS & BEAR LIMES have both just started and are gorgeous and juicy. HEIRLOOM APPLES are winding down, but still around for a week or two. But Pudwill Farms PINK LADY APPLES and Ha’s Family Farms FUJI APPLES have just started since they are late harvest fruit and both are really good! ASIAN PEARS are at their peak right now, so don’t miss out. HEIRLOOM KALE is going strong and so sweet and delicious when it’s cold like this. Windrose Farms still has LUXURY PIE PUMPKINS available – these make the most incredible pies – and they brought their coveted fresh dried TEPIARY BEANS and BLACK-EYED PEAS, get them while you can since they never last long! Weiser Farms GERMAN BUTTER BALL POTATOES & PARSNIPS are sweet, creamy and fabulous. Harry’s Berries and Pudwill Farms have limited supply of GAVIOTA STRAWBERRIES (deep red), BLACK BERRIES, BLUE BERRIES (so sweet!) and RASPBERRIES, we are so spoiled to have these in winter and I can’t believe how sweet the continue to be. CHRISTMAS WREATHS and POINSETTIEAS were also available giving the market a wonderful holiday feel as well as all the wonderful nuts including; PISTACHIOS, WALNUTS, PECANS & MACADAMIAS. BEES WAX CANDLES and HONEY also make great additions to your holiday tables. I think it’s officially time to say, “Let the Holidays Begin!”

KALE SALAD

2010-12-10T07:54:00.001-08:00

We love our new KALE SALAD and so do our customers.
Now available in many retail stores around the country
HARVEST SENSATIONS KALE SALAD
(organic or conventional)
EAT MORE KALE!!

RATATOUILLE

2010-08-05T13:26:00.000-07:00

One of my favorite summer time dishes!

MY EASY RATATOUILLE

(Makes a nice sized pot ~ serve with crusty bread and chilled wine)

Known as Provencal vegetable stew made with your favorite combination of; eggplant, summer squash, bell peppers, tomatoes and fresh herbs. From the Occitan region of Provence this versatile summer vegetable dish can be cooked many ways including; sautéed, baked and/or grilled. It can be served hot or room temperature as a side or main dish.

Olive Oil 2 tbsp
Bell Peppers, large dice 2 ea, your favorite color
Onion, small dice 1 medium
Summer Squash, large dice 2 medium, your favorite variety
Eggplant, large dice 1 medium, your favorite variety
Garlic, minced 2 cloves
Tomatoes, seeded & diced 2 medium, your favorite variety
Fresh Thyme Leaves 1 tsp, sub ½ tsp dry if necessary
Fresh Rosemary Leaves 1 tsp, sub ½ tsp dry if necessary
Fresh Bay Leaf 1 ea, sub dry
Good Stock, vegetable or brown ¼ cup
Fresh Basil Leaves, chiffonade 6-8 ea
Good Salt & Pepper to taste

1. Heat the 2 tbsp of olive oil in a 5 qt pot, sauté bell peppers and onions together until tender then remove and reserve.
2. Add 2 additional tbsp of olive oil and sauté the squash and eggplant until tender, then add the garlic, bell peppers and onions and continue to sauté for a couple minutes until the garlic is cooked.
3. Add the tomato, stock, thyme, rosemary and bay leaf and bring to a boil then immediately turn off and stir in basil.
4. Cook off liquid more if you want a dryer version then season with salt and pepper and serve hot or room temperature

WEISER FAMILY FARMS

2010-07-29T07:13:00.001-07:00

In 1977, retired Chemistry teacher Sid Weiser followed his dream and bought a farm laying down his roots in the cool mountain region of Tehachapi California tending fruit trees later adding land in the hot Lucerne valley for warmer weather row crops. In 1982 Alex Weiser (a Cal Poly grad) joined his father to start selling their produce at local farmer’s markets as well beginning to grow heirloom potatoes. Alex was one of the first farmers in the US to bring these long forgotten potato flavors into the kitchens of great chefs as well as to many home cooks. While selling at the farmer’s markets Alex realized that local chefs, home cooks, produce companies and retailers were hungry for high quality, seasonal specialty produce different from the American norm With that in mind, he began creating a bio-diverse farm dedicated to applying sustainable farming techniques for growing unique fruits and vegetables while offering them at peak flavor. Because of Alex’s passion and dedication along with the hard work and support of the entire family and loyal work crew, Weiser Family Farms has become a premier grower of Heirloom Potatoes, Boutique Heirloom Melons, Heirloom Carrots, Sweet Root Vegetables, Alliums, Sunchokes, Multi-colored Cauliflower, Italian & Spanish Varietal vegetables with a reputation know throughout the country.

CHAMPAGNE GRAPES

2010-07-19T09:39:00.000-07:00

By far one of the most beautiful grapes grown commercially. These tiny little clustered Champagne Grapes are not actually Champagne Grapes at all (those would be; Chardonnay, Pinot Noir and Pinot Meurnier) but someone in the produce marketing world thought that “Champagne” sounded sexier than “Black Corinth” which is what they really are. To confuse matters more, when they are dried, they are sold as Zante Currants (because their small berry resembles the size of a fresh currant) hence, dried currants are not really “currants” but dried Black Corinth grapes.

Highly prized by ancient Greeks for their tiny size and super sweet flavor.

Don’t miss their super short season!

PACK SIZE: Varies SEASON: MID SUMMER

BLENHEIM APRICOTS & SANTA ROSA PLUMS

2010-07-16T10:57:00.000-07:00

It is sad to say but I think this was the last week for the delicious Blenheim apricots and Santa Rosa plums at the Santa Monica Farmer’s Market. Both fruits are culinary favorites and are pretty much now relegated to small farms and back yard gardens. They are both quirky producers and don’t ship well (like all the best fruit) so they are not popular with commercial growers. Unfortunately, for those of us who love them, their season is also super short. I have one of each tree in my small kitchen orchard (12 different trees total) but only got 20 apricots this year and no plums because a fierce windy day in March blew off most of the blooms. Fortunately, our favorite farmer friends had better luck. It was a good Blenheim apricot harvest but a tight Santa Rosa plum harvest so we were at least able to taste a few pieces of each fruit before they go out of season for another long year of waiting.

Most people experience Blenheim apricots eaten as California dried apricots.
Cheap sweeter Turkish apricots have glutted the dried fruit market so the California Blenheim growers are fewer and farther between these days with only about 100 acres left. What sad news. The Blenheim apricot is considered the queen of flavor among apricots because it is simply spectacular. Tart and sweet at the same time with a firm bite, these are the apricots of the olden days. Once ripe, they must be eaten immediately due to the fact that their juice turns into honey and their skin becomes soft. Riper fruit may be available for at least one more week at the farmer’s market so it looks like I’ll be able make a batch of preserves for my pantry after all.

Santa Rosa plums are absolutely the king of plums. What ever happened to plums anyway? It seems like each year there are less and less true plums available. Our American pallet for more and more sugar has led growers to switch over to sweeter and sweeter pluot varieties that taste good but don’t have much complexity. Santa Rosa plums have complexity. First you taste that amazing tart/sour skin, then the explosion of red berry and caramel flavor while sweet ripe juice gushes down your chin. That pretty much sums up the Santa Rosa plum tasting experience. I advise wearing a bib. My son savors this experience by turning the plum round and round for several minutes before choosing the perfect spot to bite into.

Our family loves this fruit so much that we planted one Blenheim apricot tree on father’s day and one Santa Rosa plum tree on Mother’s day seven years ago so that when the winds are calm in the March we will continue to have our own little summer stash of this truly rare and extraordinary fruit for years to come.

HEIRLOOM SUMMER SQUASH

2010-07-15T13:36:00.000-07:00

SANTA MONICA FARMERS MARKET 07.14.10

Summer has finally come to Southern California after a long chilly winter and spring - you could feel it at this week’s Santa Monica Farmer’s Market. The usual amazing varieties of stone fruit, berries and figs were all sweeter than last week but something new at Jaime Family Farms caught my eye.

This is fabulous family grows on two small farms plots. One is in the City of Industry, it’s true, right in the middle of the "city" of warehouses on an old farm plot leased to Edgar’s father by one of his very old strawberry farmer friends. Finding it amidst the warehouses is pretty cool and hard to miss! My kids and I enjoy spending the day there harvesting colorful carrots and super sweet strawberries. Their other farm plot is in Ontario out by the airport. Edgar and his family grow a wide array of vegetables and strawberries (including the elusive wild strawberry which tasted so elegant yesterday). Something new for him this year is heirloom squash varieties including; Flying Saucer and Romanesco. Both are drop dead gorgeous and delicious
and so intense with color that they are almost psychedelic! They are also super sweet and complex in flavor. I love summer squash but admit to have become a little bored with the standard variety zucchini and yellow squash in super markets so much that I rarely buy them. Instead, I wait for the summer heat and these fabulous, interesting varieties. What strikes me most about them after their amazing color is their pure, sweet flavor that I enjoy both raw and cooked. Raw, they are delicious in salads or crudite. Cooked, they can be sauteed with olive oil and garlic then added to pasta or eggs or eaten by alone for a summer side dish. You can also grill, roast and bake them. Try making a colorful ratatouille with fresh tomatoes and no tomato so that the color of the squash still comes through along with the eggplant and peppers. I could eat this every day with crusty bread for breakfast, lunch and dinner.

SANTA MONICA FARMER'S MARKET 07.07.10

2010-07-12T10:53:00.000-07:00

WEISER FAMILY FARMS HEIRLOOM MELON

In 2001 I was fortunate to have the extraordinary experience of being sent to France with a grant from Julia Child to research specialty produce. I spent the entire month of April in Paris studying their amazing farmer’s markets buying and eating their fantastic produce and going to as many shops in Paris and around the city I could find in search of interesting produce. What I found in their hardware stores was truly inspiring. I love old fashion hardware stores because they always sell interesting cooking supplies, but in France they also sold a huge array of heirloom seeds. The seeds that took to my heart most were the melons. It was unbelievable how many melon varieties there were, I remember counting at least ten different types of Cavaillon each named after French impressionists. A previous trip to France in July, I had tasted unbelievably sweet tiny Cavaillon melons in Alsace where they serve them ice cold filled with sauterne for a mouthwatering dessert. In the Midwest we would fill musk melon halves with ice cream but jewel toned Cavaillon filled with sauterne (or port) was an ultra grown up version of my favorite summer treat and turned me into a loyal follower of heirloom melon. The problem was no one seemed to grow these tiny heirloom melons in our country. So, faced with a myriad of heirloom melon seed varieties in French hardware stores, I stocked up and smuggled them back to my farmer friends for growing.
After several years of testing it worked and was worth the wait. Weiser family farms found that these melons grew well on their hot Lucerne Valley farm and now they have become true masters of the heirloom melon. Their assortment at the Santa Monica Farmer’s Market shows it. This year’s heirloom melon varieties are the best I’ve ever tasted in this country (El Nino’s rain have helped) and are not to be missed. Luck for us there are even more to come!

Currently available:

CAVAILLON is named after the tiny southern French town of Cavaillon where it originated
These amazing small melons have creamy yellow variegated skin and intense orange flesh.
They have a super sweet complex caramel like flavor with very high sugar.
ARAVA is originally from Israel. They have creamy light green variegated skin with pastel green flesh. Sweet alpine flowers perfume their aroma and delicate honey flavors their fruit.
SUGAR QUEEN is a medium sized old fashion musk melon variety that tastes like the sweet cantaloupe melon you remember from childhood. It has creamy orange variegated skin with bright orange flesh.
OGEN is also originally from Israel. This melon has smooth yellow and green striped skin with intense fluorescent green flesh. Its tropical guava aroma is as unique as its flavor.

AUGUAS FRESCAS

2010-07-06T10:51:00.000-07:00

Delicious "fresh cold water" drinks are popular all over Central and South America. It's not surprising because they are amazingly refreshing and tasty. Below are recipes for two of my favorites for you to try sipping around the pool this summer. Enjoy!

~ Chef Gwen

AGUA DE JAMAICA
This gorgeous fuchsia colored cold fresh water drink is essentially sweetened hibiscus tea.

(Makes 14 cups)
WATER 14 CUPS
DRIED HIBISCUS FLOWERS 1 CUP aka: Jamaica
HONEY 1 CUP
LIME JUICE 1 EA
LIME WEDGES 14 EA for garnish
MINT SPRIGS 14 EA for garnish

*Boil 8 cups of water
*Add dried jaimaica flowers and honey
*Steep for ten minutes, then strain out dried jaimaica flowers
*Add 6 more cups of cold water and cool the tea
*Before serving add the lime juice
*Serve with lime wedge and fresh mint spring over ice

MINTY AGUA DE TAMARINDO

(Makes 1 Quart)
WATER 1 QUART
TAMARIND PODS 8 EA
SUGAR ½ CUP
FRESH MINT ¼ CUP minced
MINT SPRINGS to garnish

*Put the water in a large enough pot to hold 1 quart
*Peel off the tamarind shells and add the pulp with seeds to the water along with the sugar
*Bring to a boil for a few minutes then steep for about 2 hours.
*After steeping, mash the pulp with a potato masher to loosen the seeds then strain mixture through a fine sieve and chill
*Add the minced mint, stir and serve over ice with a fresh mint sprig for a very refreshing lemony flavored beverage.

SANTA MONICA FARMER'S MARKET 06.30.10

2010-07-02T07:51:00.000-07:00

WHITE FLESH STONE FRUIT

My first exposure to white flesh stone fruit was in July, 1993 while on my way to attend Madeleine Kamman’s School for American Chefs in Napa Valley. It was a life changing trip for me as a chef that began at the San Francisco Ferry Plaza Farmer’s Market and the Berkeley Bowl (an amazing little grocery store in Berkeley that sells sweet ripe fruit). My friend and food tour guide was a transplant from New England and a fellow farmer’s market fanatic. At both places she hustled me to the white stone fruit and insist I taste it. Peaches were always special to me as a Midwestern girl. My mother waited for the Michigan peaches to ripen and would pain stakingly can them each year for special gifts at Christmas. Eating a fresh canned Michigan yellow peach in the middle of freezing cold Midwestern winters is quite a treat. But what I saw here in California at these markets was different, it moved me deeply. My first senses were visual and tactile. The fruit was so pale and beautiful compared to their bright yellow cousins with subtle blushes of pink and red and their skin varied from smooth, dark and thin to soft, light and fuzzy to dappled, rich and thick. Then I smelled them, oh my god, it was unbelievably gorgeous. Sweet and floral yet soft, subtle and earthy. The flavor almost brought me to my knees. I had never tasted any fruit this sweet and juicy and never imagined it could exist. This was ambrosia. The sugar brix that day must have been close to twenty, so ripe that the juice spilled down my chin and all over my blouse! At that moment I knew at some point I must live in California and indulge in this fruit each year. Life without this ripe delicious white stone fruit would be very dull indeed!

Three years later I finally found my way to California to live, cook and eat and discovered the amazing Santa Monica Farmer’s Market. To my delight the same unbelievable stone fruit I had tasted at the San Francisco Farmer’s Market was here too! So for the past fourteen years succulent white stone fruit has been a part of my life as long as it is in season, I even have tree myself now, although my fruit can never compare to the artistry of three extraordinary farmers; Art Lange, Fitzgerald Kelly and Troy Regier.

This week I took a fellow Midwestern friend for his first tour of the Santa Monica Farmers Market and successfully spoiled him forever starting with Art Lange’s Snow Queen White Nectarines. Art, who is eighty seven now, does not come to the market himself, although thankfully he still sends his fruit down with his friend Ron Cornelsen. I miss talking with Art in his white overalls, I truly think he is a genius at stone fruit growing (he has a PhD in plant physiology) and have never met anyone quite like him. Art’s Snow Queen White Nectarine is the stuff food legends are made of. Only available a short few weeks, this thick russet skinned nectarine tastes almost like pure honey, but there is more. In your mouth you first experience the intense sugar (this week’s brix were 18.5, not as high as they can get) then the juice explodes with an amazing array of tropical fruit flavors, roses, gardenia and even a little sweet lime. It is a complex fruit that I dream about every year and they are already done for the season! I started to get nervous about the future of this nectarine with Art’s age and the fact that only he and Ron actually grow it (Fitz only has one or two trees)…I often wonder what will happen to these farms in the future when these gentlemen can no longer work them and wish I had a fortune in the bank to save them should something ever happen…but Ron assured me that he and Art have enough trees to growing for quite some time. What a relief.

We moved along to taste delicious Snow Bright White Peaches and Grand Pearl White Nectarines from Troy along with a fabulous assortment of Fitz’s fruit. Needless to say, my Michigan friend left the market that day a Santa Monica Farmer’s Market fan for life!

ORGANIC FARMING

2010-06-29T09:25:00.000-07:00

Organic farming is based on a set of principles that set the standard for top quality freshness, texture, flavor, and variety. These foods are produced without modern toxic and persistent chemicals commonly used on conventional food products since 1950. Conventional growers use an assortment of synthetic pesticides, fertilizers, genetically engineered organisms and growth enhancers to stimulate their soil and crops. Their focus is on short term yield increases rather than long term soil health. When the soil is found lacking in various nutrients, they are added through the use of synthetic fertilizers. Conventional crops may be grown from genetically engineered seeds. Pesticides or fungicides may be used to control insects in crop storage and transportation of conventional crops and conventional farmers can also use manure without restrictions and are not required to keep records of their production practices.

Organic Farmers manage their crops using proactive practices to prevent problems by:

Replenishing and maintain soil fertility.
Eliminating the use of toxic and persistent chemical pesticides and fertilizers.
Restoring, maintaining, and enhancing ecological harmony.
Building and supporting biologically diverse agriculture.

To be certified as organic, all organic farmers must keep records verifying their practices and products used.

Organic farmers select the most environmentally friendly solutions to the pests and disease problems which affect their crops including:

Crop rotation: This means alternating the crops grown in each field, rather than growing the same crop year after year (known as mono-cropping). Different plants contribute varying nutrients to the soil.By rotating crops, the soil is naturally replenished. This time-honored practice can eliminate the need for insecticides in many crops since the insect's life cycle and habitat are interrupted and destroyed.
Cover crops: Cover crops can protect the soil, add nutrients, prevent weed growth, aerate the soil with deep root systems, and fertilize the soil by building organic matter when plowed under. Cover crops also conserve soil moisture and feed the soil's microflora and fauna, such as earthworms. By encouraging the lifecycles of beneficial soil organisms, problematic bacteria, fungi, nematodes, diseases and insects are prevented from proliferating.
Release beneficial insects: Organic farmers utilize natural predators to control pests that destroy their crops eliminating the need for chemical insecticides that remains in the soil for years.
Compost: Correctly made compost kills pathogens and weed seeds, producing a fertilizer that encourages soil life and healthy crops. The continuous cycling of naturally occurring materials helps the soil retain moisture and nutrients. (Use of manure in organic production is highly regulated).

The National List of Allowed and Prohibited Substances - as part of the USDA Organic Rule, the National Organic Standards Board (NOSB) established the National List of Allowed and Prohibited Substances. This list contains synthetic substances that are allowed in organic farming and production as well as a list of natural substances that are prohibited. The NOSB reviews substances to be added or removed from the National List on an ongoing basis. They recommend that all agricultural inputs be evaluated for long-term effects on the environment, not simply on whether these inputs are synthetic or natural. Decisions are based on:

Effect on human health,
Effect on the farm eco-system.
Toxicity and mode of action.
Availability of gentler alternatives.
Probability of environmental contamination during manufacture, use and disposal.
Potential for interactions with other materials used.

SEASONAL ORGANIC PRODUCE

2010-06-28T13:42:00.001-07:00

Below is a list of delicous high quality seasonal organic produce available now for your reference.

FRUIT
APPLE, GRANNYSMITH
APPLE, PINK LADY
BLUEBERRIES
GRAPES, BLACK SDLESS
GRAPES, GREEN
GRAPES, RED SDLESS
MANGO, TOMMY ATKINS
MELON, CANTALOUPE
MELON, GALIA
NECTARINE, WHITE
NECTARINE, YELLOW
PEACH, WHITE
PEACH, YELLOW
PINEAPPLE, GOLD
PLUM, RED RAVEN
STRAWBERRIES
TANGERINE, GOLD NUGGET

VEGGIES
ARTICHOKES, BABY GREEN
ARTICHOKES, BABY PURPLE
CARROTS, TABLE
GARLIC, PURPLE large
HERBS
HORSERADISH ROOT
LETTUCE, BABY
LETTUCE, BUTTER
LETTUCE, GREENLEAF
LETTUCE, ICEBERG
LETTUCE, REDLEAF
LETTUCE, ROMAINE
LETTUCE, ROMAINE HEART
MUSRHOOM, BEECH BROWN
MUSHROOM, BEECH WHITE
MUSHROOM, CULTIVATED MIX
MUSHROOMS, MAITAKE
POTATOES, RUSSET
TOMATILLOS
YAMS, BEAUREGARDS #1

SANTA MONICA FARMER'S MARKET 06.23.10

2010-06-24T13:35:00.000-07:00

Wednesday is my favorite day because I get to go to the Santa Monica Wednesday Farmer’s Market, see my farmer friends, taste their delicious products and shop for my friends. It doesn’t get much better than that! This past week there were so many new products available to celebrate summer. After a super cold & wet El Nino winter, we are all ready for a sunny delicious summer. Here are some of the highlights from this week's SMFM.

Murray Family Farms is a new farm for the SMFM and wow are they making an impression! Offering an amazing array of blackberries including; Apache, Kiawa, Sisque and Triple Crown it’s wonderful to be able to taste and see the difference. My favorite was the Triple Crown, a small round blackberry with lots of sugar and not so big seeds. My other favorite is their boysenberries (super fragile!) and their unique family variety of Murray berries grown by farmer Steve’s mother for many years. They taste like a raspberry-rhubarb pie ~ oh my! They also grow delicious figs, especially the illustrious white Kadota. These are light purple and sweet inside if you are a fig person you must try some.

The other exciting news is that our farmer friends John Tennerelli and Mike Cirone are back at the market with their tart sweet Blenheim apricots! John also has fabulous red and yellow cherries and both farms will have peaches soon.

Peaches and Nectarines right now are fabulous from Regier Family Farms and Fitz Kelly Farms although Fitz’s fruit doesn’t travel very far. Art Lange is having some of his stone fruit shipped down too and is as awesome as usual and also super ripe and ready to eat. Plums are just starting with Scott Family farms and we hope to see more next week.

Pudwill Farms featured Wild Blueberries ~ wow super intense flavor but a little seedy for my taste. I prefer her super sweet regular blueberries, golden raspberries, orange raspberries, red raspberries and if you call ahead you may even be able to get some of the coveted red and white currants!

Gloria Tamai’s family has been busy harvesting delicious cherry tomatoes and sweet beans. Her Yellow Romano Beans and Yellow Wax Beans go fast and are limited so be sure to order ahead for those. My favorites cherry tomatoes are the Black and Sungold and her Collards are life changing (hands down the best greens I’ve ever tasted!). Don’t forget the Sweet White Aspen Corn, she’s the only farmer that grows it and it is so sweet & good!

Windrose Farms continues to offer seven varieties of Fresh Garlic including; Applegate, Inchelium, Kettle, Persian Star, Rancho Grande, Sonora and Tochi Auri. I plan to do a garlic tasting this weekend to decide which variety I like best. They are also featuring leaves of Tuscan Kale, Spigarello and Yellow Chard that are simply beautiful.

Valdivia’s baby squash is a new harvest and stunning. McGrath also has limited quantities of Zepher baby squash and Harry’s Berries (Gene Farms) has a little bit of baby patty pan.
Green Family Farms artichokes are in full swing and their asparagus is super tender.

Weiser Family Farms has a new crop of heirloom potatoes and Peacock has the juiciest raisins.

Don’t miss these flavors ~ summer has finally started!!

*We just have to wait a little while longer for the Heirloom Tomatoes, they are still growing!

CLASSIC SUMMER SALADS

2010-06-21T11:33:00.000-07:00

HAPPY SUMMER SOLSTICE!
I love salad and eat it every day, sometimes even for breakfast. Below is a list of the most popular classics along with a list of their components for your menu writing pleasure. My new motto is,
EAT MORE SALAD! Try one of these delicious classics today and feel healthy.

CAESAR

CRUNCHY ROMAINE
CRISPY CROUTONS
PARMESAN CHEESE
TANGY CAESAR DRESSING
CHICKEN, SALMON, SHRIMP OR TOFU

SOUTHWESTERN

CRUNCHY LETTUCE
RICH TASTING BEANS
CREAMY AVOCADO
CRISPY TORTILLAS
SPICY SALSA BASED DRESSING
CHICKEN, BEEF, PORK, SHRIMP, PORK OR TOFU

GREEK

CRUNCHY LETTUCE
COOL CUCUMBERS
JUICY TOMATOES
TANGY FETA CHEESE
SPICY PEPPERONCINI
BLACK OLIVES
CLASSIC VINAIGRETTE including oregano
ADDITION OF; CHICKEN, LAMB OR TOFU

ASIAN

CRUNCHY LETTUCE
CRUNCHY VEGETABLES i.e. CARROTS, SNAP PEAS and/or CUCUMBER
NUTTY SESAME SEEDS optional
SWEET ORANGE SEGMENTS optional
CRISPY NOODLES
SOY SAUCE BASED DRESSING
ADDITION OF; CHICKEN, SALMON PORK, SHRIMP, PORK OR TOFU

CLASSIC COBB

CRUNCHY LETTUCE
CRUNCHY VEGETABLES
AVOCADO
CHICKEN
BACON
BLUE CHEESE & BLUE CHEESE DRESSING

OTHER FAVORITES

BLT SALAD
THAI NOODLE & VEGGIE SALAD
TUNA & FRESH TOMATO SALAD
SPINACH, BACON & EGG SALAD
CURRIED CHICKEN, PORK, SHRIMP OR TOFU SALAD

PLUOTS

2010-06-18T12:36:00.000-07:00

Pluots are trademarked are the development of Floyd Zaiger . They are a complex cross hybrid of a plum and apricot exhibiting more plum-like traits with smooth skin, high sugar and juicy pulp. Seasonal varieties may include:

Crimson Sweet: Crimson skin with pinkish flesh.
Dapple Dandy: Mottled green, yellow, red-spotted skin, red or pink juicy flesh.
Early Dapple: Mottled green over red skin with pink flesh.
Emerald Drop: Green skin and yellow-orange flesh.
Flavor Delight: Fuchsia-honey colored skin with pink flesh.
Flavor Fall: Red skin with yellow flesh.
Flavor Finale: Purple-red skin with amber-red flesh.
Flavor Grenade: Red blush on green background, yellow juicy flesh.
Flavor Heart: Black with a heart shape, and yellow flesh.
Flavor Jewel: Red over yellow skin with yellow flesh.
Flavor King: Burgundy skin and red super sweet juicy flesh.
Flavor Prince: Purple, with red flesh.
Flavor Queen: Golden, taste is very sweet and when fully ripe
Flavor Rich: Black skin with orange flesh.
Flavor Royal: Dark purple skin with crimson flesh
Flavor Supreme: Greenish purple skin, juicy red flesh.
Flavorich: Dark purple skin and firm, sweet, yellow-orange flesh.
Flavorosa: Purple fruit with red flesh..
Geo Pride: Red-skin and yellow flesh.
Raspberry Jewel: Dark red skin, brilliant red flesh
Red Ray: Bright red with dense, orange flesh
Splash: Red-orange colored fruit, with orange flesh.
Sweet Treat: Green golden skin with yellow juicy flesh.
Tropical Plumana: aka: Tropical Punch Green-red yellow skin with yellow flesh.

PACK SIZE: 1 & 2 LAYER and VOLUME FILL
SEASON: LATE SPRING-EARLY AUTUMN

EXTRA VIRGIN OLIVE OIL REVOLUTION!

2010-06-17T08:37:00.000-07:00

It’s being called the, “Extra Virgin Olive Oil Revolution” and Olisur Olive Oil Estate is taking the lead. In July, it will be available all major retail markets in North America and it is currently being introduced to eager chefs around the country. I recently visited the estate to see and taste first hand what makes this oil so exciting

Other than the fabulous flavor and affordable price point, I was most impressed with the grove and the mill. The fact that the mill is right on the estate giving them the ability to press the gently harvested olives within just two hours after picking, on-site! This is practically unheard of anywhere else in the world where most olives are still shaken off their tree to the ground, basketed then wait until they are transferred to an off site mill many hours later. Olisur’s on-site mill makes a big difference in taste due to an incredibly low level of acid super fresh pressing renders. Worldwide EVOO standard for acidity is .8% Olisur has managed to create unbelievably elegant and buttery olive oil with only .2% acidity.

Treated like wine (their sister company is Santa Rita Winery) the olives are harvested with a tractor similar to those I’ve seen on the ancient vineyards in Burgundy. Like a tall square blue horseshoes, these tractors literally drive over the small high density grown little trees (not much bigger than a grape vine) gently shaking the fruit from the branches directly into side baskets. Hillside olive varieties are actually all hand picked. Once harvested, the incredibly clean olives are taken to the on-site mill for immediate sorting, cold pressing and stainless steel storage. The on-site mill is HACCP certified and absolutely spotless.

The olives are only pressed once and the sustainable estate does not waste anything. Leftover olives are composted and used as organic fertilizer in the fields and the pits are used to fuel the generator to make electricity for the mill which is bio-thermally cooled by rods sunk into the subsoil that circulate ambient air. Once the oil has settled in the stainless steel tanks, it is bottled on-site to order. No inventory is stored to retain ultimate freshness.

Chile’s climate is perfect for growing many things, particularly olives. It is so similar to Napa Valley that I felt like I had time traveled into the future six months ahead during my visit. Being autumn, the mill was in the middle of crush so I was able to see it in full motion and it is extremely efficient. Six years ago, Olisur’s founder, Alfonso Swett assembled a group of world experts to determine if olives could be grown in Chile. The experts answered with a resounding yes so Swett went on to dedicate 6,500 acres of prime olive growing land to the project. To put this size into perspective, In 2004 CA alone grew only 6,000 acres. This is a big estate with plenty of room and water from the Andes Mountains for expansion.

Currently the estate grows the following Italian, Spanish and Greek varieties including:

Frantoio

Leccino

Arbequina

Arbosana

Koronenki

Piquale.

Olisur features three lines of EVOO:

O-LIVE is the most reasonable and can be used as a cooking or dressings. It is a blend of Arbequina and Arbosana and is very elegant.

SANTIAGO PREMIUM is an amazing finishing oil for the price. It is a blend of Arbequina, Frantoio and Leccino with a grassy nose and hint of pepper.

SANTIAGO LTD is truly limited production, 2010 harvest won’t be ready until the end of July. It is a blend of Arbequina, Koronenki and Piquale and has a distinctive peppery finish.

All the oils are winning awards around the world and being highly noticed. In the blind olive oil tasting I took part in that included many of the most popular Mediterranean oils, Olisur won, reminding me of the 1976 Judgment of Paris. I must admit to being rather shocked and very impressed by these delicious oils.

You will be too. Try some today!

MELON

2010-06-16T06:54:00.000-07:00

It must be close to summer because the melons have started appearing on the market again!
Did you know that orange and red melons contain betacarotene and lycopene which help block the effects of UV light? People with high levels of these nutrients in their skin are less prone to premature aging ~ so have some cantaloupe or watermelon today and look younger!

QUINCE PASTE RECIPE

2010-06-11T11:44:00.000-07:00

QUINCE PASTE
This recipe is delicious served with salty Spanish cheeses, creamy goat cheese and rustic blues!

Quince x 4 pounds
Vanilla Bean x 1 (or 1 tsp vanilla extract)
White Sugar x 4 cups
Lemon Juice x 2 tbsp

1. Peel and dice quince
2. Place into a non-aluminum pot and just cover with water
3. Add vanilla bean (split open so seeds are in water)
4. Simmer fruit until tender and red
5. Strain water and puree the quince.
6. Put back into the pot and add sugar and lemon juice to the quince puree, then simmer again until sugar is dissolved stirring so sugar does not burn
7. Once the sugar has dissolved, cook quince puree on a low heat for 1-2 hours until thick being careful to stir occasionally so that it does not burn
8. Once cooked, pour out into an 8x8 square treated baking pan and bake at 125 degrees for 1.5 hours until the paste has turned thick and gelatinous.
9. Cool before cutting into slices and serving with cheese for a delicious appetizer or dessert.

2010-06-10T09:41:00.000-07:00

Quince is becoming very popular on menus and is used to make preserves, pastes and moist steamed puddings. It is unique in that its flesh turns red after long slow cooking and its strong delicious perfume adds a wonderful layer of complexity to any apple or pear menu item. Most commonly eaten in paste form with Spanish Manchego or goat cheeses (amazing!) it can also be diced or sliced and cooked before being and added to pies, tarts and sauces to enhance the flavor. The original definition of marmalade was actually quince jam, its name in Portuguese. Really good with poultry, game, foie gras and pork. Mostly grown in Chile and Argentina it is available now since it is their winter. Try some today and you will be hooked!

PACK SIZE: 1 LAYER SEASON: LATE SPRING & WINTER

HEIRLOOMS

2010-06-04T15:19:00.000-07:00

The popularity of heirloom fruits & vegetables has grown in the last ten years due to the increase in farmers markets and the recent demand of local & sustainable produce choices by chefs and diners due to the fact that these vegetables & fruits are not only delicious with intense flavor profiles, but they are also beautiful. They are not readily grown commercially due to the fact that they are not hybrid seeds and also because many of the seeds have only been saved through smaller family farm seed saving efforts. Lucky for us!

The definition of heirloom includes two main components:

1. Grown from non-hybridized seeds
Some times through open pollination

2. Seed varieties over 40 years old
Often passed down within families for generations

COMMONLY AVAILABLE HEIRLOOMS INCLUDE:
Cipollini
Watermelon Radish
Mixed Heirloom Tomatoes
Lots of varieties available, seasonal mixed case
Mixed Heirloom Potatoes
Lots of varieties available, seasonal mixed case
Baby Lettuces including: Red Oak Leaf, Green Oak Leaf, Lollo Rossa, Red Romaine, Baby Arugula, Wild Arugula and seasonal mixed cases

SEASONAL HEIRLOOMS INCLUDE:
Apples
Melon
Eggplant
Beans including; Dragon, Romano, Purple Wax, Blue Lake Green
Armenian Cucumbers
Radishes including; Black, Easter Egg, French Breakfast, White Icicle

CLASSIC MESCLUN MIX

2010-05-28T06:09:00.000-07:00

CLASSIC MESCLUN MIX is a mix of baby lettuces that was first formulated by Franciscan monks in France. The monks gathered the wild baby salad greens from the hillsides in Nice each spring as a symbolic expression of the season. It is debated whether it traditionally included twelve types of lettuces for the twelve disciples or five lettuces for the five apostles. Regardless, there always was a mix of sweet and bitter greens and t was to never be served more than 1 day old. The word comes from the verb mescal, meaning, “to mix” and classically includes combination of; wild arugula, chervil, chicory, dandelion greens, purslane, mache and other cultivated salad green varieties depending upon the season. Contemporary Spring Mix is recipe a combination of flat leaf baby lettuces designed for shipping ~ more cases of flat leaf baby lettuce fit on a pallet than fluffy classic Mesclun Mix…unfortunately the flavor seems to have suffered. Fortunately for us some smaller farmers still grow the classic Mesclun Mix, full of delicious complex flavors and good volume for a beautiful salad.
PACK SIZE: 3LB SEASON: ANNUAL

YELLOW CHERRY TOMATOES

2010-05-27T09:14:00.000-07:00

· DELICIOUS FLAVOR
· BEAUTIFUL COLOR
· THINK SUMMER SALADS
· THINK VEGGIE KEBABS
· THINK OVEN ROASTING
· THINK SUMMER CRUDITE
…and more!

PACK SIZE: 12 CLAMSHELL SEASON: ANNUAL

BABY PURPLE ARTICHOKES

2010-05-26T06:29:00.000-07:00

Artichokes, a relative of the thistle, are one of the oldest plants eaten by man. First cultivated in the Mediterranean thousands of years ago, they were brought to California by Spanish settlers. Today, most artichokes available in the US are grown in the mid-coastal areas of California. Castroville claims to be the, “Artichoke Center of the World!” Cool fog form the Pacific Ocean makes this the ideal location for growing premium artichokes in many sizes and different colors.
Artichokes are served in so many ways including; grilled, fried, sautéed, roasted, shaved raw into salads, stuffed or classically steamed. They are labor intensive, but their unique flavor is well worth it. Look for baby purple artichokes this year too ~ a wonderful new Italian variety that has a sweeter flavor and retains its intense color once cooked. As babies (actually side shoots) these gorgeous little artichokes do not have a choke so you can eat the whole thing. Cut in half and braise before finishing on the grill or deep frying for an exciting menu addition.

PACK SIZE: 10LB SEASON: SPRING

CHERRIES

2010-05-25T11:19:00.001-07:00

Cultivated cherries are the descendants of two wild species, Prunes avium, ancestor of sweet cherries and Prunus cerasus, ancestor of sour cherries. In the B.C. era, both sweet and sour cherries were cultivated in the Mediterranean region. The name "cherry" is derived from the classical Greek name "kerasos". During the first century A.D., Pliny the Elder wrote that eight cherry varieties were cultivated in Italy and were growing as far as Britain. When the fall of the Roman Empire occurred, for some reason cherry cultivation sharply declined. It wasn't until the early seventeenth century in England that cherry production was rediscovered. By 1640, nearly two-dozen varieties were grown in England and Kent County became known as the number one cherry producer. Rather finicky, this delicate fruit requires specific growing conditions. The fertile moisture-laden valleys of Northern California and the Pacific Northwest ideally meet the cherry's fussy demands. Offering warm days and cools nights along with sophisticated modern technology, this prime area produces the very finest cherries worldwide. In the United States, California and Washington State are the top cherry-growing regions. Chilean cherries are briefly available in the winter months, usually in time for Valentine’s day. Rainier cherries (yellow) have more limited production. Sour cherries are almost all used for commercial canning and do not travel well.

PACK SIZE: VARIES SEASON: MID MAY- JULY

CREAMY ENGLISH PEAS WITH FRESH MINT

2010-05-20T08:48:00.001-07:00

This is one of my favorite spring recipes ~ try serving with grilled or roasted; lamb, chicken, pork, shrimp or salmon for a delicious accompaniment. ENJOY!

~ Gwen Gwen

CREAMY PEAS with MINT

Serves 4

English Peas, shucked 4 cups
Salted Water ½ gallon (as salty as the ocean)

Heavy Cream ½ cup
Fresh Mint leaves, chopped ¼ cup
Good Salt & Pepper add to taste

1. Bring the water to a boil and blanch the peas until bright green.
2. Strain, then shock peas in ice water, drain and reserve.
3. Heat cream in a large sauté pan and reduce by one quarter.
4. Add peas and fresh mint, stir gently.
5. Season with salt and pepper and
6. Serve immediately & enjoy!

APRICOT & BABY MIZUNA SALAD RECIPE

2010-05-19T06:49:00.000-07:00

The first apricots of the season have been harvested and that means summer is right around the corner! Fresh apricots are delicious in so many menu items - l Iove their tart sweet fresh flavor in salads to celebrate the beginning of stone fruit season.

Look for firm apricots with deep color for the best flavor.

ENJOY~ Chef Gwen

FRESH APRICOT & BABY MIZUNA SALAD with GREEK FETA (Serves 4)

BABY MIZUNA LETTUCE 4 CUPS
FRESH APRICOTS 8 EACH sliced
FETA CHEESE CRUMBLES ½ CUP
GREEN ONIONS 2 EACH chopped

EXTRA VIRGIN OLIVE OIL ½ CUP
LEMON JUICE 1 LEMON juiced
HONEY 2 TBSP
TARRAGON, DILL & MINT ½ CUP MIXED chopped
SEA SALT & GOOD PEPPER TO TASTE

1. Wash the baby mizuna lettuce, dry and set aside.
2. Slice apricots, set aside with the feta cheese
3. Mix chopped green onion, extra virgin olive oil, lemon juice and mixed chopped herbs 4. Combine mizuna and sliced apricots in a large bowl then dress with vinaigrette.
5. Divide dressed salad onto four large plates and sprinkle with crumbled feta cheese
6. Serve with good crispy bread or warm pita for a delicious brunch or lunch item.
7. You may also add grilled chicken, salmon or shrimp for a heartier salad meal

KUMATOS

2010-05-18T06:52:00.001-07:00

These delicious tomatoes have a distinctive chocolate brown and Indian red color with light streaks of forest green making them a beautiful choice for your menus. They have an intense sweet tomato aroma and delicious juicy flavor and a firm texture making them a perfect choice for salads, pastas, roasting and more! Tomatoes are rich in potassium, magnesium vitamins A and C and they are naturally low in calories and fat free. Try some today!

GORGEOUS LITTLE TOMATOES

2010-05-17T13:41:00.001-07:00

This is an delicious mix of the ripest little tomatoes available. Lots of color and filled with flavor these are a great addition to salads, pastas, or just for snaking. All hand picked and vine ripened to provide superior quality and taste. Greenhouse grown. Try some today!

MAY SEASAONAL SENSATIONS

2010-05-07T08:05:00.000-07:00

*STARRED ITEMS ARE SOMETIMES LIMITED DUE TO HARVEST CONDITIONS
VEGETABLES
Artichoke, Globe
Arugula
Asparagus, White
Beans, Fava
Beans, Romano *
Beans, Purple Wax *
Beets, Baby (mixed colors)
Beets, Candystripe
Beets, Gold
Celery, Chinese *
Chard, Rainbow
Chile, Anaheim
Chile, Fresno
Chile, Habanero
Chile, Jalapeno
Chile, Pasilla/Pablano
Chile, Serrano
Fava Beans
Gai Lon
Green Garlic*
Lettuce, Baby Spinach
Lettuce, Mizuna
Lettuce, Wild Arugula
Lotus Root
Mushrooms, Baby Shiitake
Mushrooms, Cultivated
Mushrooms, Morels*
Mushrooms, Mousseron*
Onion Chives
Onions, Spring
Pea Shoots
Peas, English
Peppers, Holland
Potatoes, Heirloom Varieties
Squash, Chayote
Squash Blossoms
Tatzoi
Tomatoes, Hot House

FRUIT
Berries, CA Strawberry
Berry, Blackberry
Berry, Raspberry
Berry, Wild Strawberry*
Cherries, Bing
Cherries, Brooks
Cherries, Burlats
Cherry, Rainer
Citrus, Blood Orange - finishing
Citrus, Meyer Lemon - finishing
Lychee
Nectarines - early
Peaches - early
Pears - winding down
Rambutan

MOTHER'S DAY HISTORY

2010-04-28T11:32:00.000-07:00

The history of Mother's Day is centuries old and goes back to the times of ancient Greeks, who held festivities to honor Rhea, the mother of the gods. The early Christians celebrated the Mother's festival on the fourth Sunday of Lent to honor Mary, the mother of Christ. Interestingly, later on a religious order stretched the holiday to include all mothers, and named it as the Mothering Sunday. The English colonists settled in America discontinued the tradition of Mothering Sunday because of lack of time. In 1872 Julia Ward Howe organized a day for mothers dedicated to peace. It is a landmark in the history of Mother's Day.

In 1907, Anna M. Jarvis (1864-1948), a Philadelphia schoolteacher, began a movement to set up a national Mother's Day in honor of her mother, Ann Maria Reeves Jarvis who helped nurse northern and southern soldiers in the civil war and was a peace activist. She solicited the help of hundreds of legislators and prominent businessmen to create a special day to honor mothers. The first Mother's Day observance was a church service honoring Anna's mother. Anna handed out her mother's favorite flowers, the white incarnations, on the occasion as they represent sweetness, purity, and patience. Anna's hard work finally paid off in the year 1914, when President Woodrow Wilson proclaimed the second Sunday in May as a national holiday in honor of mothers.

Slowly and gradually the Mother's day became very popular and gift giving activity increased. All this commercialization of the Mother's day infuriated Anna as she believed that the day's sentiment was being sacrificed at the expense of greed and profit.

Regardless of Jarvis's worries, Mother's Day has flourished in the United States. Actually, the second Sunday of May has become the most popular culinary day of the year. Although Anna may not be with us, Mother's day lives on and has spread to various countries of the world. Many countries throughout the world celebrate Mother's Day at various times during the year, but some such as Denmark, Finland, Italy, Turkey, Australia, and Belgium also celebrate Mother's Day on the second Sunday of May.

ORGANIC HORSERADISH

2010-03-26T09:19:00.000-07:00

Horseradish has been cultivated since ancient times and is even referred to in Greek mythology and was known in Egypt. It was first used as a medicinal plant and was taken to North America during Colonial times because of its popularity as a condiment in England. Its name remains a mystery but may be due to the fact that they used to have horses stamp on the root to tenderize it before grating. Its heat comes from the mustard oil it contains which also happens to be naturally antibacterial. The root also contains potassium, calcium, magnesium, phosphorus and vitamin C if eaten raw. Our organic horseradish is hotter in flavor than conventional because it grows in volcanic soil of the Lower Klamath Basin just south of the Oregon boarder during cold winters and dry warm summers. It is becoming more popular as a condiment with chefs who serve steaks and raw oysters because of it’s amazing kick!

PACK SIZE: 10LB
SEASON: ANNUAL

CHINESE CELERY

2010-03-05T07:06:00.000-08:00

Chinese celery is a delicious Asian vegetable. It is a relative of its larger European cousin but has thinner stalks, more leaf and a stronger celery flavor. The stalks are hollow and crunchy. Both the stalks and leaves are used in cooking. It is almost always served cooked verses raw. It dates back as far as the Han Dynasty (206BC) where it is documented to have appeared in ancient Chinese cuisine. Rich in iron, potassium and vitamins.
PACK SIZE: 30LB
SEASON: ANNUAL

2010-03-04T09:39:00.000-08:00

Actually the root of the parsley plant. This winter root vegetable has an intense flavor and a wonderful addition to winter menus. Delicious shaved or shredded raw in salads and/or roasted or mashed. It’s distinct herbaceous flavor is a natural compliment to potato recipes.
PACK SIZE: 12 BUNCH

SEASON: COOL WEATHER MONTHS

BABY KIWI

2010-03-03T06:11:00.000-08:00

AKA: KIWI BERRIES
Baby Kiwifruit are also known as Hardy Kiwifruit because the vines can resist quite cold temperatures. They are bite-sized kiwi and smooth skinned and are about the size and shape of a large green grape, although they can get larger. The flavor profile is a sweet combination of banana, strawberry and papaya. Baby Kiwifruit is an excellent source of vitamin C and it also contains potassium, vitamin A and E, calcium, iron and folic acid. It’s skin is a good source of antioxidants. Due to its high levels of vitamin C baby kiwi may cause a topical allergy on the mouth, similar to a mango.
PACK SIZE: 12 CLAMSHELL
SEASON: WINTER

KEY LIMES

2010-03-01T06:56:00.000-08:00

Picked green, these delicious little limes actually ripen yellow. Key Limes are smaller than a standard lime (golf ball size) with a stronger aroma, higher acid content, thinner skin and more juice. Not only delicious for it’s name sake, Key Lime Pie, these limes are a wonderful addition to any recipe calling for lime due to their uniquely limey flavor and juicy fruit.

PACK SIZE: VARIES
SEASON: ANNUAL with some gapping

PUNTARELLA

2010-02-23T14:18:00.000-08:00

Puntarella translates from Italian to, “little pointy thing”. It is a variety of chicory (including endive and radicchio) that is very popular in Rome where it grows in the wild. It is becoming more popular outside of Italy and can be found in the spring although it is still relatively unusual and difficult to find outside of farmer’s markets because very few farmers grow it commercially. Its slim green leaves and white base are both tender and semi-bitter in flavor. This flavor is prized in Italy where chefs sauté and braise it and compliment with vinegar based and/or anchovy based sauces, olive oil and lots of garlic

SEASON: FEB/MARCH

RAINBOW CHARD

2010-02-22T10:57:00.000-08:00

For many years red and green chard was all that was available then gorgeous Rainbow chard appeared on the market. Along with rainbow chard yellow chard also made its first commercial appearance but never stands alone except in farmer’s markets. Rainbow chard is actually a seed compilation of three colors of chard including; red, green and yellow. Favored for its mild flavor it is cooked in the same way that beet greens, the stems are also very tender and used when chopped into small pieces.

PACK SIZE: 12 BUNCH
SEASON: COOL WEATHER MONTHS

LONGON FRUIT

2010-02-19T09:21:00.000-08:00

The longan ("dragon eyes") is so named because its fruit, when it is shelled, resembles an eyeball (the black seed shows through the translucent flesh like a pupil/iris). The seed is small, round and hard, and of an enamel-like, lacquered black. The fully ripened, freshly harvested shell is bark-like, thin, and firm, making the fruit easy to shell by squeezing the fruit out as if one is "cracking" a sunflower seed. When the shell has more moisture content and is more tender (due to either premature harvest, variety, weather conditions, or transport/storage conditions), the fruit becomes less convenient to shell. Taste is like a lychee, sweet & tropical.

TEN DELICIOUS IDEAS FOR BLOOD ORANGES

2010-02-15T10:13:00.001-08:00

Winter is the best time to try this delicious citrus. It’s dark red fruit that tastes like raspberries! Below are ten delicious ideas for your Blood Oranges ~ enjoy!

Add slices to a kid’s plate
Make delicious fresh juice
Add fresh juice to sangria
Add fresh segments to fennel salad
Add fresh segments to beet salad
Make a juice reduction and serve with shellfish
Make granite & sorbet with fresh juice
Add fresh segments to fruit tart
Cook quarters with pork
Add fresh segments to oatmeal

MARDI GRAS

2010-02-09T06:49:00.000-08:00

IT IS A HAPPY DAY IN NEW ORLEANS!!

The history of Mardi Gras is rich. It refers to the celebratory events beginning after the Epiphany (January 6th celebrating the visit of the magi to the baby Jesus) and ends on the Tuesday before Ash Wednesday which commemorates the beginning of Lent. Christians celebrate Lent during the 40 days prior to Easter excluding Sundays to commemorate the 40 days and nights Jesus spent alone in the dessert while being tempted by Satan. During Lent Christians abstain from meat and alcohol and usually give up something that gives them pleasure like chocolate or desserts. Therefore the Tuesday before Ash Wednesday has become such a popular celebration all over the world as a time to celebrate to the hilt before abstaining for forty long days! In Europe and South America it is known as Shrove Tuesday and is part of Carnival. in the United States, thanks to New Orleans, it is know as Mardi Gras or Fat Tuesday. There is also a practical pagan reason for Lent historically, in the West as food stored away in the previous autumn was running out or had to be used before it went bad in store, and little or no new food-crop was expected soon, in fact the "lent" comes from the lencten meaning Spring. By 1730 New Orleans and by 1730 Mardi Gras was celebrated publically but not in its current parade form. In 1740 Louisiana’s Governor established the society balls which are still the model used today. The earliest reference to Mardi Gras “Carnival” appears in a 1781 report to the Spanish colonial governing body. By the late 1830’s New Orleans held street processions of maskers with horse drawn carriages to celebrate Mardi Gras. In 18722 a group of New Orleans businessmen invented a King of Carnival, Rex, to parade in the first daytime parade. They also introduced the official colors; purple, green and gold, the Mardi Gras flag and the song. In 1873 the first floats were constructed in New Orleans instead of France and in 1875 Mardi Gras was made a legal holiday in New Orleans.

Food is a central part of Fat Tuesday feasting. Below is a list of traditional food items served in New Orleans at this time.

CLASSIC BREAKFAST ITEMS: Beignets, Fritters & Calas
CAJUN CUISINE: Dirty Rice, Crawfish, Shrimp
GUMBO: Spicy Seafood
JAMBALAYA: A spicy mixture of rice & vegetables RED BEANS AND RICE: preferably with Louisiana rice GRITS: all flavors OYSTERS: Oysters Rockefeller, On the Half Shell, Broiled, Fried etc. SHRIMP: Barbecued, Creole, Salads, Fried and more.
CLASSIC DESSERTS: Bananas Foster, Pralines, Pain Perdu, Banana Crepe
MOON PIE: are basically marshmallow sandwiches that are tossed to revelers during Mardi Gras parades. A think layer of marshmallow is spread between two relatively large cookies, and then covered with a sugary frosting-like topping that hardens. They come in a few different sizes, ranging from the tiny "mini moon pie" to the super sized "double decker" moon pies that have four cookies and two layers of marshmallows. They also come in several different flavors, including banana, orange, and chocolate.
KING CAKE: circular cakes with hollow middles. A king cake basically looks like a flat wreath made from cake. They have a flaky consistency, almost like sweet croissants and are covered in with colorful frosting glaze then sprinkled with colored sugar. A tiny plastic baby (representing baby Jesus, the king) is placed in the cake batter before baking. Tradition says that the person who gets the piece of cake with the baby in it will have good luck for the next year and is responsible for providing the king cake for the group.

VALENTINE'S DAY FOODS

2010-02-09T06:35:00.000-08:00

For over five thousand years people have looked to food as aphrodisiacs. Interestingly enough a large part of this quest was religious based. Procreation was and still is an important moral and religious obligation for many men and women and aphrodisiacs were and still are often sought out in increase and or insure male and female potency. Named after the Greek goddess of sexual love and beauty. Aphrodite, the list of aphrodisiac foods has always been full of many fruits and vegetables that have been documented since ancient Greece. Modern day science has made sweeping claims determining the ineffectiveness of aphrodisiacs, but it is important to note, that in ancient times, many of these foods greatly improved the overall health of the diner who was often nutritionally deficient and therefore a better diet may very well led to a better sex life. Aphrodisiac foods are actually split into two camps. Those that increase fertility and those that increase sex drive. It is not a surprise to find that those that by nature represent seeds fall into the fertility camp, while those that are suggestive in their resemblance of you know what are considered to be stimulating. There is a third, sort of sub category, of foods that actually make you feel stimulated or happy physiologically including chilies (some actually make your heart rate race), coffee, chocolate and alcohol. According to John Raenner, founder of the Consumer Health Information Research Institute, “The mind is the most potent aphrodisiac there is.” So this Valentine’s season, get a little creative and let your mind have some fun with your menu so that your heart and body follow suite.

Below is a list of the fruits and vegetables for your chefs to consider for their Valentine menus.

Apricot: Considered to be a symbol of sensuality by the ancient Chinese.
Asparagus: In 19th century France it was served to brides and grooms in copious quantities for its reputed powers to arouse and therefore propagate.
Arugula: Documented as an aphrodisiac since first century AD, perhaps for its spiciness
Avocado: The Aztec word for avocado translates to, “testicle tree” and avocados are notorious for their sensual texture – you get the picture.
Banana: Not only shapely bananas are also rich in potassium and B vitamins that are essential for high energy.
Basil: It is said that basil not only stimulates hormones but also boost fertility. Basil is a food that really does make you feel good. It is still used in Haitian Voodoo love ceremonies.
Beets: High in iron thus energy givers with sensual colors
Berries: Full of seeds, the symbol of fertility.
Carrots: Not only shapely, they have been believed to be a stimulant to the male since ancient Middle Eastern royalty used them to aid in seduction…available in many colors.
Celery: Swedish lore refers to celery as being straightforwardly arousing. It actually does contain androsterone; the powerful male hormone researchers believe is released through sweat and attracts females.
Cucumbers: Shapely yes but the Chicago Smell and Taste Treatment and Research Foundation has also found that women become aroused by the scent ~ no wonder it’s scent is so popular in modern day lotions and creams…
Dates: In Iran dates are used to increase stamina.
Fennel: Related to licorice, fennel has been thought to be a stimulant since ancient times.
Figs: Shapely and full of seeds figs are thought to be powerfully erotic for both sexes.
Garlic: Garlic’s heat is said to stir desire. An ancient cream of garlic and lard has been said to be a sort of natural, albeit messy, substitute for Viagra.
Ginger: Used to combat impotence and rumored to bring maidens to husbands as well as being known to stimulate the circulatory system.
Grapes: Did you know that Bacchus was also the god of fertility as well as wine?
Mango: Exotic and sensuous in looks, flavor and texture.
Onions: Perhaps the most recommended aphrodisiac for thousands of years. Onions are featured in the Arabic and Hindu love texts, served to newlyweds in France (after their asparagus) and Egyptian priests refrained from eating them due to their lust inducing reputation. Not to mention they are really good for you and proven to actually thin your blood and make you healthy.
Peach: Associated with ripe fertility in China.
Pineapple: Rich in vitamin C, pineapple has been known as a homeopathic treatment for impotence.
Pomegranate: Loads of seeds to boost fertility and recommended in the Karma Sutra Quince: Dedicated to Aphrodite and Venus ~ some believe quince is the true forbidden fruit.
Truffles: Musky scent is said to stimulate the skin.
Vanilla: The scent of vanilla is said to increase desire and lust

CHINESE NEW YEAR

2010-02-09T06:28:00.000-08:00

There's actually a lot more to it than lion dances and firecrackers, although these two pieces of tradition are integral and more visible, Chinese New Year to China is like Christmas to the West. In essence, Chinese New Year is spending time with family, gift giving and, the all important, food-fest. The upcoming Chinese New Year falls on February 14, 2010, when we'll be ringing in the YEAR OF THE TIGER. Chinese New Year celebrations have their origin with end-of-harvest celebrations when people would offer thanks to gods for good harvests and pray for a good crop in the following year. Although they varied according to the different calendars used, the customs were formalized under Han Dynasty (206BC-AD 25) rule. Varied festivals around god worship, sacrifice and celebration held at the end of the winter season and at the beginning of the spring were unified under the Han Dynasty rulers and consolidated, with their adoption of the formal Taichu calendar, to the first day of the first lunar month. During the economically prosperous and politically stable Tang Dynasty (AD 618-907), celebrations around the New Year blossomed. Traditional customs around superstitions and worship gradually became means for people simply to celebrate and enjoy time with their families. Given the importance of food in Chinese culture, it is not surprising that food plays a major role in Chinese New Year celebrations. "Lucky" foods are served through the two week Chinese New Year celebration, also called the Spring Festival.

Below is a list of symbolic foods for the new year feast ~ enjoy!

Lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky food. Mandarin Oranges are passed out freely during Chinese New Year as the words for tangerine and orange sound like luck and wealth, respectively. Pomelos & Oro Blanco these large ancestors of the grapefruit signifies abundance, as the Chinese word for pomelo sounds like the word for "to have. Noodles & Long Beans represent a long life; an old superstition says that it's bad luck to cut them. Clams & Spring Rolls symbolize wealth; clams because of their resemblance to bouillon, and Spring Rolls because their shape is similar to gold bars.
Fish also play a large role in festive celebrations. The word for fish, "Yu," sounds like the words both for wish and abundance. As a result, on New Year's Eve it is customary to serve a fish at the end of the evening meal, symbolizing a wish for abundance in the coming year. For added symbolism, the fish is served whole, with head and tail attached, symbolizing a good beginning and ending for the coming year. Whole Chicken during the Chinese New Year season symbolizes family togetherness. Steamed cakes that are so popular during the Chinese New Year season? Cakes such as Sticky Rice Cake have symbolic significance on many levels. Their sweetness symbolizes a rich, sweet life, while the layers symbolize rising abundance for the coming year. Finally, the round shape signifies family reunion.

WATERMELON RADISH

2010-01-19T10:23:00.000-08:00

This beautiful radish is unusual and seasonal. It is a winter item that becomes available sometime in November and runs as long as the weather is cool enough for it to grow – sometimes through April. Sweet and beautiful, this radish is named for its watermelon color. Super crunchy, it is an excellent radish for picking or serving fresh for Valentine's Day.

FRENCH FINGERLING POTATOES

2010-01-19T10:18:00.000-08:00

These delicious potatoes have deep red skinned with creamy white flesh that becomes silky and buttery when cooked. Fingerling potatoes are named fingerling because they look like a finger
Small fingerlings are harvested from vines that still have green leaves. At this stage they will have thin skin and be hard as they cure they will grow bigger with thicker skin. French fingerling potatoes grown in sandy crusted loam rich soil at 3,000 feet. Do not store potatoes in the refrigerator because it will cause their starch to turn to sugar.
These potatoes are excellent roasted and sauteed.

RUSSIAN BANANA FINGERLING POTATOES

2010-01-19T10:14:00.000-08:00

These light tan skinned have a creamy yellow flesh. They are called a fingerling because they are elongated and actually look like a finger. They can be harvested from vines that still have green leaves at which point they will have really thin skin that it sometimes rubs off. After curing they should be very hard and crisp. Grown in sandy crusted loam rich soil at 3,000 feet.
Delicious flavor but do not store in the refrigerator because the starch will turn to sugar.
Great all purpose texture for roasting, baking, frying and steaming.

PURPLE PERUVIAN POTATES

2010-01-19T10:08:00.000-08:00

These delicious potatoes are in the same family as the wild Peruvian potatoes that are usually grown in crusty loam soil at 3,000 feet. Not only are they absolutely delicious, they are also super high in starch and excellent baked. Their purple pigment anthocyanin is rich in antioxidants that are linked to the prevention of cancer and the slowing of memory loss.

2010 PRODUCE TRENDS

2010-01-19T10:03:00.000-08:00

Each year the National Restaurant Association compiles the most comprehensive list of food and beverage trends for the New Year. The survey polls 2,000 chefs, nation wide. There are LOTS of fresh produce ideas to share with your chefs ~ HAPPY 2010!
The items below are listed in order of popularity.
*Please note some items are very seasonal

LOCALLY GROWN
SUSTAINABLE
MINI DESSERTS
FARM BRANDED
SUPER FRUITS
ORGANIC
CULINARY COCKTAILS
NUTRITIOUS
CHILDREN’S SIDES
ICE CREAM ETHNIC BREAKFAST
BLACK GARLIC
DESSERT COMBO
ETHNIC FUSION
MICRO VEGGIES
MICRO GREENS
CHILDREN’S ENTREES
SAVORY DESSERTS
HEIRLOOM TOMATOES
GOURMET SAMMIES
SPECIALTY POTATOES
ORGANIC COCKTAILS
VEGETABLE CEVICHE
INFUSED LIQUOR
FRESH HERBS
NORTH AFRICAN
ETHNIC CHILDREN’S
AMUSE BOUCHE
GELATO/SORBET
ETHNIC CONDIMENTS
VEGETARIAN ENTREES
MOLECULAR
DRINKABLE DESSERTS
AQUA FRESCA
SOUTHEAST ASIAN
ETHNIC BREAKFAST
POMEGRANATES
FRUIT DESSERTS
PERUVIAN
LOW CAL/FAT ENTREES
SOUTH AM COCKTAILS
VEGAN ENTRESS
FIGS
BRAISED VEGTABLES
ROOT VEGETABLES
FRESH BEANS
FRESH PEAS
ASIAN MUSHROOMS
STEAMED VEGETABLES
GRILLED VEGETABLES
FRUIT BREAKFAST
HIBISCUS
ASIAN ENTRÉE SALADS
ETHNIC INSPIRED SOUP
EDAMAME
HIMALAYAN
APPETIZER SALADS
RAMPS
PICKLING
YUZU
HOT PEPPERS
ETHNIC DESSERTS
SUNCHOKES
DARK LEAFY GREENS
CHANTERELLES
KOREAN
MASHED VEGETABLES
PUREED VEGETABLES
ROASTING
AVOCADO
FIDDLE HEAD FERNS
PERSIMMONS
ASIAN APPETIZERS
MORELS
GINGER
RADISHES
SEAWEED
WATERCRESS
COCONUT
SWEET POTATOES
ARTICHOKE
WATERMELON
SOUP
PASTA
FRENCHCUCUMBER

WINTER GREENS

2010-01-06T11:41:00.000-08:00

Throughout the cool season a long list of rich flavored and extremely healthy unusual greens await our winter menus including; beet greens, chard, dandelion, frisee, heirloom kale, southern mustard & collards and mixed baby greens.

Not long ago slow cooked southern style mixed greens or garnish kale were all the greens most of us could find in restaurants. No one ate the raw kale and few ever attempted to cook mustard greens and collards at home. This is where my love of greens grew. Whenever visiting family in Nashville, TN I could never get enough of the smoked pork flavored greens sold as a side dish a the tiny Piggly Wiggly BBQ shack across the street from a full size replica of the Pantheon. This brings to mind that the Greeks and Italians have understood and cooked various winter greens for centuries into the most delicious dishes.

Subsequent trips to Greece and Italy whetted my appetite for greens even more. Being the daughter of a mother who sometimes JUST ordered spinach for dinner in restaurants when she “needed her greens”; I believe I was born always loving them.

As a chef, it was easy to incorporate greens into my menus. Thirty plus pound cases of muddy and sometimes sandy varieties of greens were triple soaked the trimmed up nicely by armies of prep cooks not me. Cooking them was the easy part! Later, as a working mother no longer working as a chef I learned to tone it down a notch and buy smaller quantities from my farmer friends to prep myself in hopes of introducing my two young sons to the “yummy” world of greens. So far it’s working.

Amazing selections of clean heirloom varieties of winter greens are available now. Sprinkle some into your cool weather diet and gain additional flavor and increased antioxidants at the same time.

BEET GREENS are just the tops of the beet. It is remarkable how many people do not know this. Usually the only way to buy these is with the beet attached. Almost no one knows how to cook beets so almost no one but professional chefs cooks beet greens. Here’s a secret…some farmers actually snap off the tops of the beets for most of their beet customers and have loads of beet tops for sale for the asking. At the Wednesday Santa Monica farmer’s market many farmers give the tops away, mainly to people with pet iguanas! It’s true. Strange as it sounds, beet greens are remarkably delicious and full of iron and other good nutrients. Check out the back of a beet can in the supermarket and see that they are pretty much void of any nutrients. The stems can be diced, bagged and saved for later while you chop the greens into large pieces for sautéing with garlic and olive oil for a classic Greek side dish popular at all temperatures and times of day. Tossed into soups, chili, stews or pasta sauces beet greens add a lovely complexity and touch of health to many one pot winter meals. Juice the greens along with the beets, carrots and apples for a bright breakfast cocktail. Substitute tomato juice for the apples and you have a super healthy bloody Mary base. The possibilities for beet greens truly are almost endless due to their subtle flavor and silky texture.

CHARD ironically was also introduced to me in Nashville. My sister-in-law’s garden fanatic friend grew entire beds of it. Culinary thrill seekers that we were we cooked it up with garlic and olive oil and became promptly addicted. For many years red and green (some call it white) chard was all that was available until Rainbow chard appeared on the market. With rainbow chard yellow chard made its entrance but never stood alone.
Rainbow chard is actually a seed compilation of all four colors of chard including; red, pink, green/white and yellow. For years I asked my farmer friends to try and just grow yellow and must not have been alone because recently seed catalogues began featuring yellow chard seeds solo and a couple years ago gorgeous all yellow bunches of chard began to appear at our farmer’s markets. Favored in Italian recipes for its mild flavor it is cooked in the same way that beet greens are but since the plant is all about the greens most recipes feature the chard instead of it being a co-star or lowly side dish.

DANDELION grows in many varieties including the one blooming in your front yard. All of it is edible but some better and less bitter than others. Culinary dandelion tends to be either green or red and usually available when small and tender. Best cooked when under 12inches tall this spicy winter green with the touch of a bitter snap is in a league of its own. Full of deep flavors, dandelion is best flash sautéed with lots of garlic, olive oil and some hot pepper flakes to give it a little added kick. Once cooked you can chop and add to roasted potatoes, risottos, polentas and pastas for a rich accompaniment to duck, lamb and pork or as a vegetarian meal in itself. Dandelion is a “grown up” green.

FRISEE is the most misunderstood winter green. Delicate and lacy it is a favorite winter salad green on anyone who has dined in France, particularly in Paris. Frisee Lardon salad is as ubiquitous in France as Caesar salad has become in the U.S. Why then, don’t we eat it in in the US? It's a mystery. Domestically grown frisee tends to end up in one of three places, sold as whole heads to restaurants or just the inner heart, named blanched after the French verb blancher “to whiten”, is sold individually to French chefs as “circus frisee” to be used as garnish on a very expensive appetizers sold only in high end restaurants. The salad part that our French friends eat so much of is only sometimes found in our spring mix. All you frisee lovers out there let’s band together and try to change that misconception that Americans are not savvy enough to eat Frisee. Let’s prove them wrong and start offering it in our salads this new year!

SEVILLE ORANGE MARMALADE SCONES

2010-01-06T11:27:00.000-08:00

SEVILLE ORANGE MARMALADE SCONES

Preheat Oven to 425 degrees
(Makes 12 small scones)

White Flour 3 cups
Baking Powder 2 tbsp
White Sugar 1 tbsp
Salt pinch
Sour Cream 1 ¼ cup
Orange Marmalade ½ cup

1. In a large mixing bowl, combine flour, baking powder, sugar and salt then add sour cream and mix well until a nice dough has formed.
2. Turn dough out onto a lightly floured surface and cut into 12 small scones. Place the scones onto a buttered baking pan (a large cast iron works great) tightly together.
3. Brush the top with marmalade and bake until done 10-13 minutes.
4. Serve warm for a wonderful taste treat!

SEVILLE ORANGE

2010-01-06T11:26:00.000-08:00

This semi-bitter, tangy Mediterranean orange is best known for their use in marmalade due to fact that they are higher in pectin than sweet oranges giving marmalade a better set. Their somewhat bitter flavor has also become know exclusively in marmalade although it is also delicious in other culinary applications including Cuban marinades, savory sauces, cocktails and desserts. The unripe fruit is also used in India preserved in salt. In Belgium they use the peel for winter white beer and Scandinavians use the candied peel in gingerbreads and mulled wine.
Any way you use them they have a semi-bitter, tart, crisp & delicious taste.

RECIPE - GRILLED GREEN GARLIC

2010-01-04T08:32:00.000-08:00

GRILLED GREEN GARLIC
(Serves 4)

Green Garlic 8 ea
Olive Oil ¼ cup
Sea Salt ¼ tsp
Pepper, fresh grated ¼ tsp

1. Trim the ends of the green garlic then toss together with the olive oil, sea salt and grated pepper.
2. Grill on medium high until the green garlic is wilted and has nice markings.
3. Serve with grilled meat & fish as a delicious side dish.

Green Garlic, aka: Spring Garlic, is a very special flavor treat for chefs in the know!

Don’t miss out on this highly seasonal flavor!

GREEN GARLIC

2010-01-04T08:28:00.001-08:00

Green Garlic aka: Spring Garlic is a very special item that used to be only available in California to chef’s in the know who shopped at the farmer’s markets. It is the garlic plant picked before the garlic bulb forms and tastes like an amazingly combination of tender sweet leek, green onion and mild garlic. Early in the season, the entire plant is edible, excluding the root tips. Slice thinly and add to any recipe that calls for sauteed leeks, green onions or garlic for a fresh fantastic flavor treat! The early season spring garlic is still limited and tends to be grown by small farmer’s market farmers but each year there is more availability of this wonderful item to share with chefs all over the entire country due to it’s gaining popularity . Don’t miss this unique flavor throughout the season, it does last very long.

PACK SIZE: VARIES SEASON: MID WINTER - SPRING

RECIPE - CHOCOLATE DIPPED RED CURRANTS

2009-12-29T08:54:00.000-08:00

(Makes 4 – 8 dessert garnishes)

Fresh Red Currants 1 basket
Dark Chocolate 8 ounces

1. Trim fresh red currants into little individual bunches then gently wash under running water and dry on a towel.
2. While the currants are drying, melt chocolate on low heat in a small pan.
3. When currants are completely dry, dip them into the melted chocolate by holding onto the stem of each little bunch, do not dip the stem.
4. Place chocolate dipped currant bunches on waxed paper to cool.
5. When chocolate cools it will harden. Use these within one hour for a gorgeous little dessert garnish.
6. Do not refrigerate or the chocolate will sweat.

FRESH CURRANTS

2009-12-29T08:53:00.001-08:00

Currants are related to the gooseberry family growing on small shrub bushes low to the ground. Originating in North Africa their popularity spread thorough Europe and on to North America. The “berries” grow in translucent little clusters, similar to how a grape grows. They are hand picked thus always expensive. Fresh Currants are grown domestically in the summer and imported during the winter. Red is the most popular variety but sometimes white and black are also available. Their tart flavor makes them popular for desserts and sweetened sauces. They are also served dropped into champagne and black currant liquor and champagne create the delicious Kir Royal cocktail popular in France. The fresh currant has no relation to the dry currant, which is not a currant at all, rather a zante grape.

RECIPE - GOOSEBERRY SALSA

2009-12-29T08:50:00.000-08:00

(Makes 4 cups)
Fresh Green Gooseberries 1 basket
Honey 2 tbsp
Rice Wine Vinegar 2 tbsp
Extra Virgin Olive Oil 2 tbsp
Jalapeno, diced 1 ea
Jicama, diced ½ cup
Cilantro leaves, whole ¼ cup
Chives, diced 2 tbsp
Mint leaves, torn 2 tbsp

1. Gently wash the gooseberries under running water and dry on a towel and reserve.
2. Use a bowl large enough to hold all ingredients and whisk together the honey, rice wine vinegar and olive oil.
3. Add jalapeno, Jicama, cilantro, chives and mint - toss together until well incorporated.
4. Gently fold in the gooseberries.
5. Keep at room temperature sit for one hour at room temperature before using, do not refrigerate.
6. Serve this unique salsa with duck, pork, chicken, lobster, shrimp, scallops and fresh grilled, sautéed or steamed fish.
7. Serving size per person approximately ¼ cup

GOOSEBERRIES

2009-12-29T08:49:00.000-08:00

Tart green gooseberries originated in North African then spread throughout Europe and to North America. They grow on a spiny little bush which makes hand harvesting challenging and all gooseberries are harvested by hand due to their delicate nature. Their fruit is tart like rhubarb and lends itself well to desserts including; pies, tarts, cobblers, sorbet and the infamous gooseberry fool. They are also a lovely addition to salads, sauces and cocktails due to their lemony quality. Domestic fruit is available in the late spring and summer. Imported fruit is available in the winter months. Fruit size ranges from ¼ inch to ½ inch in diameter depending upon variety. Color is usually green but the more rare red variety is sometimes found.

MANDARINS

2009-12-24T07:22:00.000-08:00

Mandarin oranges are in the Rue family which consists of 120 genera and over 1,000 species. The best known of this family is citrus consisting of the; orange, lemon, lime, kumquat and grapefruit. Within the species of orange is a small sweet orange called the mandarin. The mandarin orange is a small, juicy and sweet with and without seeds depending upon the variety. Their skin is looser than oranges and the fruit is available between November and March. The best known varieties of the mandarin include; Satsuma, Clementine, Fairchild and Dancy.

Mandarins are native to southeast Asia where they have been cultivated for over 4,000 years. The name mandarin was attached to this small sweet orange mainly for political reasons of the Mandarin government who introduced it to Europe in the 19th century. and subsequently to the US.

Pierre Clement crossed the mandarin with a regular orange at the beginning of the 20th century and came up with the lucky crossing of a seedless mandarin he named after himself calling it the Clemetine. The orange in the cross may have been the true Navel due to their rich deep flavor. Very few true navels trees exist today and those that do are over 100 years old in southern CA.

The Satsuma variety of mandarin originated in Japan over 350 years ago and was introduced to California in 1882 by Dr. Magee from Riverside and then ironically this variety was commercially developed in southern states before California. Today California leads production. It is a highly cold weather resistant variety making it a favorite with farmers and it's very loose skin and utterly seedless, sweet and juicy fruit make it a favorite with everyone! Most canned mandain oranges are the Satsuma variety.

The word tangerine is sometimes generically applied to the different types of mandarins because the mandarin was once mistakenly thought to have originated in Tangiers. Technically all tangerines are actually mandarins. Spread the word ~ it's delicious!

RECIPE - BRUSSELS SPROUTS WITH LADY APPLES & SMOKED BACON

2009-12-24T07:04:00.000-08:00

BRUSSELS SPROUTS

with LADY APPLES & SMOKED BACON (C)
(Serves 4)

Smoked Bacon 4 slices
Brussels Sprouts, shaved 2 cups
Garlic, minced 2 cloves
Lady Apples, diced ½ cup
Fresh Herbs including;

chives, tarragon & parsley ¼ cup
Apple Cider ½ cup
Sea Salt & Pepper to taste

2. Reheat the bacon fat and sauté the Brussels sprouts, garlic and lady apple together until tender and bright green (approximately 5 minutes).

3. Then add the herbs and salt and pepper toss together then remove into a bowl.

4. Deglaze the sauté pan with cider whisking all the time until it is reduced by half then drizzle the cider reduction over the Brussels sprouts.

5. Toss the Brussels sprouts in the cider glaze then top with bacon crumbles and serve immediately

BRUSSELS' SPROUTS

2009-12-24T06:12:00.000-08:00

AKA: Brussel Sprouts and Brussels’ Sprouts
Modern Brussels Sprouts were first referenced in the 1500’s in Brussels, the capital of Belgium, hence their name. Their popularity grew throughout Europe after the 1600’s. French settlers in New Orleans brought the first cuttings to the US in the 1800’s and planting records in CA start in the1920’s. They grow on a large stalk and approximately 2 lb of “bud” are harvested per stalk. They like cold weather and are actually sweetest after a frost. 80-85% of the harvest is sent to frozen vegetable production although they are becoming more popular fresh. Cooking techniques include; steaming, sauteing, roasting and boiling. Be careful not to boil more than or the dreaded glucosinolae sinigrin compound is released which creates the intense odor that some people associate with the vegetable from childhood. Brussels Sprouts are high in vitamin C, calcium and relatively high in protein and belong to the cruciferous family of foods, including broccoli, cabbage and kale which are the group of vegetables that fights against prostate cancer.

RECIPE - ROASTED HEIRLOOM POTATOES

2009-12-23T06:37:00.000-08:00

ROASTED GARLIC HEIRLOOM POTATOES (C)
(Serves 4)

Assorted Heirloom Potatoes 2 lb
Olive Oil ¼ cup
Fresh Garlic, chopped ¼ cup
Fresh Thyme leaves 2 tbsp
Fresh Rosemary leaves 2 tsp
Fresh Chives, chopped ¼ cup

1. Slice potatoes in half length wise and mix all the ingredients in a large mixing bowl then spread out on a sheet pan.
2. Roast until soft, approximately 30 minutes
3. Toss with Fresh chives, season with freshly ground pepper and good salt.

DELICIOUS FOR YOUR HOLIDAY MENU!

MIXED HEIRLOOM POTATOES

2009-12-23T06:35:00.001-08:00

Potatoes were first cultivated in Chile and Peru over 10,000 years ago. Thousands of multicolored varieties have been developed since then, but most varieties were almost eliminated due to the industrialization of mono-crop farming to fill our craving for fast food French fries! Fortunately we have come to see the importance of keeping these delicious heirloom varieties alive for their amazing flavor and gorgeous color. Varieties most readily available in the mix include; Russian Banana, French & Blue or Purple. Some of the older varieties exist now only in gene banks where they are being worked on to create disease resistant strains for the future.

RECIPE - FRENCH CARROT SALAD

2009-12-21T10:05:00.000-08:00

FRENCH CARROT SALAD WITH FRESH HERBS

(Serves 8)

Carrots, Multi-colored 2 pounds
Olive Oil ½ cup
Rice Wine Vinegar 3 tbsp
Lemon Juice 3 tbsp
Sea Salt 1 tsp
Fresh Herbs including; chives, tarragon & parsley ¼ cup
Raisins (Golden or Red Flame) 1 cup

Mix all ingredients together in a large non-reactive bowl and sit for at least two hours before serving. This simple salad is always a crowd pleaser for young and old alike.

So fresh and delicious, it is a great burst of flavor in the middle of winter!

MULTI-COLORED CARROTS

2009-12-21T09:55:00.000-08:00

A jeweled combination of colors and amazingly sweet flavors including; Winter White, Deep Purple, Yellow Stone and Orange Nantes. Full of anti oxidants, crunch and complexity. Available in the winter and spring topless. Our farmers put the tops back into their soil for natural fertilizer.

RECIPE-BABY GOLD BEET & RED ENDIVE SALAD

2009-12-18T05:49:00.000-08:00

(Serves 4)

Baby Gold Beets 20 ea
Red Endive Spears 20 ea
Olive Oil, extra virgin 2 tbsp + 4 tsp
Balsamic Vinegar 1 tbsp
Sea Salt ¼ tsp
Fresh Herbs including; chives, tarragon & dill ¼ cup, chopped
Blue Cheese Crumbles ¼ cup
Fresh Grated Black Pepper to taste
Lemon Wedges 4 ea

1. Heat oven to 425 degrees and roast whole beets (without top) until tender to the touch, about 30 minutes. Let beets cool before peeling. Once cool, slice beets in half and reserve.
2. While beets are roasting, prep endive spears and set aside.
3. In a mixing bowl large enough to hold all of the sliced beets, add 4 tbsp olive oil, balsamic, the sea salt and fresh chopped herbs. Whisk together with a fork then add beets, blue cheese crumbles and freshly grated black pepper and fold together gently.
4. Using a measuring cup, scoop out equal portions of the salad into the middle of a large plate; flank the dressed beets with five endive spears each in a circle. Squeeze 1 lemon wedge each per salad over the endive then drizzle 1 tsp of olive oil per each salad of over the endive along with a light grind of pepper and serve immediately.

BABY GOLD BEETS

2009-12-18T05:22:00.001-08:00

Beets are high in potassium, folacin, and fiber, yet low in calories. Their edible leaves offer protein, calcium, fiber, beta carotene, vitamins A and C, and some B vitamins. Available in many colors including GOLD. Try roasting beets to retain sugar and the result is a much sweeter cooked beet ready to eat warm with butter & fresh herbs or cold in a variety of salads. Roast whole in the skin at 400 degrees until tender to the touch (the skins will be wrinkly). Cool beets before peeling under a trickle of running water, this helps remove the sugary skin. Make sure to use parchment paper or a silt pat on your sheet pan in case any of the sugars do leak a bit, it sticks. Also delicious sautéed in butter until tender Beets pair well with; apples, pears, mixed greens, bitter greens & cucumber.

RECIPE ~ MEYER LEMON & SHRIMP RISOTTO

2009-12-17T14:06:00.001-08:00

MEYER LEMON & ROCK SHRIMP RISOTTO
(Serves 4)

Butter 4 tbsp
Shallot 1 ea
Arborio Rice 3 ½ cups
Lemon Juice ½ cup
White Wine ½ cup
Cream ¼ cup
Parmesan Reggiano Cheese ½ cup
Rock Shrimp 2 cups
Fresh Herbs including; chives, tarragon & parsley ¼ cup
Salt and Pepper to taste

1. Heat butter then saute shallots and Arborio rice until toasty.
2. Slowly add lemon juice and white wine and stir until creamy.
3. Add cream, Parmesan cheese, rock shrimp and fresh herbs

4. Continue to cook and stir for another five minutes until the shrimp is pink.
5. Season to taste with salt and pepper and serve immediately.

OKINAWA SWEET POTATOES

2009-12-16T13:48:00.001-08:00

Also known as, Japanese or Hawaiian sweet potato. They are actually native to America but are very popular in Japan and Hawaii hence the name. They are super sweet creamy with high starch and nutrients. Delicious mashed, baked whole with lots of sweet melted butter, fried as tempura, roasted, grilled, sauteed, steamed…basically any way you would cook a potato.

ASIAN PEARS

2009-12-16T13:46:00.000-08:00

Also known as Apple Pear this fruit is very popular in Asia and catching on in the USA because they are delicious! The most popular types are large, yellow or light brown skinned shaped like an apple, hence the name Apple Pear. Asian pears are juicier than apples, sweet & crisp when mature and good to eat several months after harvesting if held in cold storage because the crisp texture of an Asian pear remains unchanged and actually sweetens up as it’s stored. Best peeled and served ice cold. They are a good source of the B vitamins and vitamin C.

SECKLE PEARS

2009-12-16T13:44:00.001-08:00

Also known as a Honey Pear because of their sweet flavor. Not much is know about their history but it is thought that they are named after the 18th century farmer who first introduced them. Sweet and crisp, these pears are also priced for their wonderfully small size, approximately 4 inches high. Perfect for eating out of hand, adding to gift baskets, stuffing with nuts and honey for a decadent dessert, serving halved filled with savory salads or poached and fanned into tiny tarts and/or fruit confit to accompany roasted fowl or pork. A perfect choice for your holiday menus!