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herbs

HERB'S THE WORD

June 27, 2013 - 11:35pm
Author: 
Christina S.

Spruce up supper with a wide variety of summer herbs from the Little Italy Mercato. Look for parsley, dill, cilantro, basil, rosemary and thyme at Suzie’s Farm, J.R. Organics or Gilbert Quintos Farm; Schaner Farms has bundles of herbs de Provence and Rivera’s Treasure Garden has a huge selection of potted herbs to take home and plant in your window box.

Visit your favorite rancher and make a herb-roasted chicken, pick up baby potatoes from Sage Mountain Farm or Polito Farm’s booth to toss with a handful of fresh chervil or tarragon, or pick up locally caught halibut at Poppa’s Fresh Fish or Salmon Slinger for lemon and herb poached halibut. Go to Maciel Farm or Kawano Farms to make this herb and beet salad and use Springhill Cheese Company butter and fresh chives to make this turnip roots & greens ragout.

Herb is the word!

HERB-AN RENEWAL

April 22, 2013 - 9:25am
Author: 
Christina S.

Spring brings bunches of herbs including mint, basil, parsley, lemongrass and more to the Pacific Beach Tuesday Farmers’ Market. Suzie’s Farm strawberries and fresh basil meet Nicolau Goat Farm’s fresh chevre and whole wheat levain from Belen Bakery in this tasty panini, and spring mint freshens up Maciel Farm’s English peas.

Go to Gilbert Quintos Farm to make lavender lemonade sweetened with Mikolich Honey, or combine J.R. Organics’ cilantro and radishes with avocado and lime from Paradise Valley Ranch in this crunchy salad that’s great on its own or topped with a grilled grouper filet from the Salmon Slinger.

Dill adds fresh flavor to this zucchini soup that’s garnished with Ancient Secrets’ yogurt and pistachios from Hopkins AG. Take home spring herbs this Tuesday!

VENETIAN PANTRY

August 5, 2011 - 10:12am
Author: 
Hillary E.

SHOP, DINE, DANCE

On the evening of Saturday, August 13th Amici Park will be transformed for the Italian celebration called Ferragosto. It's the time of year that the Italians take a break from the busy summer harvest to sit back and appreciate the bounty of the land, take a vacation and maybe even throw a festival or two. Visit the Little Italy Mercato in the morning to shop from the bounty that San Diego's summer weather brings to the market, and visit vendors like Italianissimo with their weekly offerings of Italian specialties. Then stay around for Ferragosto (buy your tickets online here) and dance the night away.

In honor of Ferragosto, all things summer-y and Italian oriented, here's a recipe for simple fresh pasta to be eaten and enjoyed al fresco. Start with  3/4 pound of fresh linguini from Lisko Imports and cook just until al dente. In a bowl chop up a pound or so of tomatoes (cherry, grape, heirloom, whatever your heart desires) from Schaner Farms, mix that with a handful each of chopped basil and parsley from JR Organics, a minced red hot chile from Suzie's Farm, a few cloves of Sage Mountain's super fresh garlic, a healthy glug of Marion's olive oil and a big pinch of sea salt from Salt Farm. Thinly slice a few baby zucchini from Tom King Farm and toss with the freshly cooked and drained pasta. Now toss the tomato mixture in and top it all with a generous dusting of Pecorino Toscano from Taste Cheese. Mangia bene!

THE THYME IS NOW

August 1, 2011 - 10:39am
Author: 
Britta T

MAKING IT MEDITERRANEAN

If you've ever frequented any of our weekly farmer's markets, you're sure to have passed by or stopped to taste some of the incredible spices and oils offered by our amazing vendors. Many of the flavors that so often permeate the air in San Diego originated in the culturally rich and flavorful Mediterranean region where fresh, healthy food grows abundantly. Olives, milk, honey, fruits, some of the best spices, oils, and meals came to us all the way across the big blue sea.

But you needn't trek too far to scavenge for these fresh flavors: You can taste in person the savor of Za'tar- the famous sweet, spicy and tangy mix of middle eastern herbs. Thyme of Essence sells an impeccable array of Za'tar varieties, packaged in beautiful, round tin cans, as well as pure California olive oil. You can find some of the finest olives to complete your meal from Falcone's just down the row. You can get lost in the rich, smooth and velvety sensations of a Dark Chocolate Balsamic Vinegar from Gianni's Fine Foods. And with that, you can indulge buy purchasing a fresh, crusty baguette from local bakery Bread & Cie. And what's a mediterranean meal without a crispy cucumber salad? Visit Kawano Farms, JR Organics, Maciel Family Farm, or Suzie's Farm for your share of crisp cucumbers and mouthwatering heirloom tomatoes…


 

PEAS AND THANK YOU

April 8, 2011 - 1:57pm
Author: 
Hillary E.

FRESH PEA AND MINT SOUP

This soup is creamy, bright and packed full of spring flavors. Peas and mint are a classical pairing that come together flawlessly in this soup based on a recipe from Ina Garten. Simple and lovely, it's dinner in less than an hour.

Start by chopping a few cleaned leeks and a yellow onion and sauteing them in a bit of olive oil from Bistro Blends. Once everything is nice and softened add 4 cups chicken broth (or vegetable broth if you're so inclined) and bring to a boil. Add a pound or so of freshly shelled peas from Maciel & Family and cook until just tender. Take if off the heat and stir in a handful of freshly chopped mint leaves from Suzie's Farm and a generous pinch each of salt and pepper. Whirl away in a blender or food processor until smooth and stir in a few big spoonfuls of sour cream or creme fraiche. Serve with croutons made from Belen Bakery's ciabatta and snipped chives. Celebrate springtime.

SOUP'S ON!

February 17, 2011 - 6:37pm
Author: 
Hillary E.

CREAMY CAULIFLOWER SOUP

Sometimes a little blustery cold weather just calls for a night in with dinner and a movie. So snuggle up Saturday night with a steaming bowl of creamy cauliflower soup made with farm fresh ingredients. Start by chopping and sauteing the white and light green parts of a leek or two from Vang Farms, making sure to rinse it well to get out all the grit. Add to that a head of cauliflower from either Vang Farms or Suncoast Farms that's been broken into florets, 2 cups of milk and 2 cups of either chicken or vegetable broth. Bring to a boil and then simmer until the cauliflower is very tender. Blend it all up until smooth and season to taste with salt and pepper. For some added flair, garnish with snipped chives or microgreens from Suzie's Farm, or add in a teaspoon or two of Just Spice's Vindaloo Curry blend for a spicy kick.

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