Roasting On An Open Fire
Ok, so we don't have anyone selling chestnuts at the Pacific Beach Tuesday Farmers' Market. But we do have farmers with tables and baskets full of dazzling vegetables on display ready to be roasted, steamed, chopped up and made into all sorts of savory and beautiful dishes. Think of it as buying ornaments for your table, only they're edible, sustainable and tasty!
JR Organics sells kolhrabi, radishes in every shade of red, and golden beets. Suzie's Farm now has the glamorous green romanesco cauliflower. Simply chop them all up, drizzle them with a bit of California Olive Oil and roast them in the oven until they get crispy. Add fresh herbs - rosemary, thyme, and parsley are good options - at the end for a bit of fresh flavor.
Carrots often get overlooked in lieu of more seasonal, strange root vegetables. But don't forget to take advantage of that deep orange or purple color. Maciel & Family have enormous organic carrots and beets. Steam them or boil them until tender, toss them with some garlic quark from Spring Hill Cheese and a drizzle of aged balsamic vinegar from Bistro Blends for a creamy side dish.