grapes

You can find dozens of varieties of bitter herbs from our vendors at the Little Italy Mercato- Imagine the fragrance of fresh arugula or mustard greens, mizuna, sweet peppermint, dandelion, citrusy sorrel, soothing chamomile, endive and bright coriander.  These are all what we call "super-good-for-you-in-every-way" greens. Historically, "bitters"  are used for ceremony, healing, and cooking. These herbs naturally improve digestion and relieve inflammation throughout the body. So, when you cook and create salads with bitters, it's like a two-for-one deal: Outstanding flavor and superb health benefits. 

Try putting together this, or your own version of a bitter herb salad. You can find mizuna, sorrel, and romaine at JR Organics. Pick out a few bunches of cilantro, mint, and dandelion from Vang Farm. Then head over to Suzie's for a pinch of arugula and some dill. Toss everything together with olive oil or drizzle a bit of walnut & basil pesto from Likso Imports over all the greens. Or do as they did in biblical times and dip (or sprinkle) your leaves with salt. The cyprus blend from Salt Farm is fabulous...To balance out the bitters, add red walnuts from Terra Bella Ranch and a few halved sweet Royal Flame grapes from Smit Orchards. Sprinkle with a few sprigs of dill, and then enjoy with slices of toasted sourdough bread from Belen Bakery or maybe a glass of wine from Triple B Ranch. 

You can't deny the the season for warmer foods and cooler temperatures is here. October has already brought us beautiful foggy mornings, deliciously warm afternoons, and brisk evenings when we can and should be gathering with friends and family to eat together, meet together, and give praise where it's due to the incredible flavors of Fall. 

This week at the North Park Farmers' Market, be sure to do your homework and taste all the gorgeous offerings our vendors have to offer. Fuji apples and Royal Flame grapes from Smit Orchards are in their prime! Persimmons from John Gilruth are begging you to try them, and pears, pomegranates, and passionfruit from R&L are heavy with sweet juices. The guys at JR Organics are proudly stacking their orange glowing pumpkins and squash, so roll them around and pick out your best for jack'o'lanterns and pies. Don't forget to keep your eyes peeled for fresh broccoli, leeks, and carrots from Suzie's. It's time to cook it all down into warm soups and feed your folks!

Take home a slab of yummy gruyere cheese from Taste Cheese, just plucked earthen potatoes from Produce Stand, some fennel and chives or some yummy ham from Da Le Ranch and whip yourself up a soft, warm gratin that will beckon the neighbors for dinner. Drink wine or cider, take things slow, and catch up on everything that fell in between the cracks this summer...

Fall is fabulous, isn't it??

THAT'S JUST GRAPE

Aesop might have been mistaken when he boasted about sour grapes, because we have tasted and we have seen their sweetness at the Little Italy Mercato. Stop by Lone Oak Ranch, Smit Orchards or Terra Bella Ranch to grab some of the finest grapes of the first harvest.

If you're bored with plain jane grape salads and cheap grape popsicles, try your luck at making this surprisingly delightful grape and nectarine butter. It will surely turn any sour faces into smiles! Spread a dollop on a baguette from Bread & Cie, paired with a soft cheese like Minuet or even ripe Camembert from Taste Cheese. Or perhaps you'd like to enjoy it fresh with some rich, creamy peanut butter from Pacific Beach Peanut Butter on a slice of Sunflower Flaxseed bread from Belen Bakery. Mmmm.

Here's how you make it: Put 7-8 ripe nectarines, diced coarsely (no need to remove skins) and 4 cups of concord grapes in a large pan. Cover and simmer 20 to 30 minutes until the fruit gets soft. Strain seeds through a food mill (or mash and press through a fine strainers). Return remaining pulp to the pan. Boil gently, stirring constantly until reduced by half. Turn off the heat, add 1/4 cup of raw honey from Heritage Family Farms or Mikolich Farm and mix well. Pour fruit butter into sterilized jars, leaving some headspace. Check out Simply Canning for proper sealing/canning methods and tips..

OH GRAPES...

Aesop might have been mistaken when he boasted about sour grapes, because we have tasted and we have seen their sweetness at the Pacific Beach Tuesday Farmers' Market. Lone Oak Ranch and Smit Orchards are now offering some of the finest grapes of the first harvest.

If you're bored with plain jane grape salads and cheap grade grape popsicles, try your luck at making this surprisingly delightful concord grape and nectarine butter. It will surely turn any sour faces into smiles! Spread on a whole grain slice from Bread & Cie and enjoy.

Here's how you make it: Put 7-8 ripe nectarines, diced coarsely (no need to remove skins) and 4 cups of concord grapes in a large pan. Cover and simmer 20 to 30 minutes until the fruit gets soft. Strain seeds through a food mill (or mash and press through a fine strainers). Return remaining pulp to the pan. Boil gently, stirring constantly until reduced by half. Turn off the heat, add 1/4 cup of raw honey from Mikolich and mix well. Pour fruit butter into sterilized jars, leaving some headspace. Make sure to follow instructions for proper sealing/canning methods.