lemons

Sangria for the Masses

Doesn't the saying go, "when the universe gives you lemons (and limes, oranges, apples and grapes too), make sangria"? The Pacific Beach Tuesday Farmers' Market has all the best ingredients to blend together a personalized, refreshing wine punch. Sangria (from the word sanguine, meaning blood), is a light, sweet drink native to South America. using dry, inexpensive wine and fresh slices of citrus flavored fruits, you can set the mood for your next picnic or party or lazy summer afternoon with any variation of this recipe.

Go ahead and buy a ten pound bag of juicy valencia oranges from Paradise Valley Ranch. Pick up a few Gala apples from Smit Orchards, a box of tender, just plucked raspberries from Kawano Farms, and two or three extra ripe nectarines from Lone Oak Ranch. Slice all the fruit thinly and mix with one or two bottles of red or white wine- nothing too sweet or too expensive. You're making a base for the drink, so don't go overboard. Allow the fruit to soak in the wine for at least a few hours, or overnight if possible. This allows the fruit to infuse the wine with all its sweet, complex flavors, creating the most sumptuous sangria.
Add ice and seltzer if you prefer when ready to serve, and enjoy in the company of close friends and even better sunsets.  

Enter the North Park Farmers' Market and you can't miss the unmistakable buzz of the blenders at Green Fix Smoothies as they make their delicious fruit and vegetable concoctions.  But we're also hearing the buzz of our shoppers talking about juicing at home.   Whether you use fruit or vegetables, juicing is a great way to use up the prolific summer offerings - especially the blemished ones - and get your daily dose of vitamins and minerals. 

Go green and detox like the stars by blending or juicing a mix of kale and lettuce from JR organics, a cucumber or two from Suzie's Farm and the juice of lemon from Paradise Valley Ranch.   To brighten up the flavor of any vegetable juice try adding an orange or two from Ranchito Rainbow or carrots from Kawano Farms into the mix.  For a fruit forward take try blending in pitted cherries, blueberries or peaches from Smit Orchards to your greens based drink. 

Now that should get you juiced!

IT'S BROCCOLI RABE

Broccoli rabe, or rapini, is a Southern Italian bitter green that's a great way to change up your winter-time eating habits. Rich with potassium, iron and vitamins A, C and K it's a healthy option too! You can find these thick spiky leafed Brassiceae (think the same family as turnips - but surprisingly not related to broccoli) sold in bunches at Vang Farms or Suzie's with little green buds that look like baby broccoli florets that mature into yellow flowers. It's all edible, though you may want to remove any thick bottom part of the stems as they tend to be tough.

For some recipe ideas try browning crumbled Italian sausage then adding broccoli rabe and a little tomato paste just until the greens are wilted. Toss it with your favorite fresh pasta from Lisko Imports and you've got yourself a simple meal ready in less than 30 minutes. It's also delicious on pizzas with some fresh mozzarella from Taste Cheese, minced garlic from Sage Mountain or Schaner Farms and a dusting of Meyer lemon zest from your favorite citrus vendor. With it's nutty, slightly bitter flavor, this could be your new go-to vegetable.

A LESSON IN LEMONS

Not all lemons are created equal with face puckering tartness. The ubiquitous lemons most of us think of are actually the variety known as Eureka lemons. These can be grown year round and have a thicker rind and a tart acidic flavor.  But come winter shoppers can find the Meyer lemon, a cross between a lemon and a mandarin orange with a thinner skin and a sweeter taste. Paradise Valley Ranch brings fabulous citrus each Wednesday to Adams Avenue Farmer’s Market so stop by for a side-by-side comparison and take some home to start experimenting.

If you’re looking to get your lemon fix another way, try the organic lavender lemonade popsicle from Viva Pops or grab a bottle of Meyer lemon infused olive oil from Bistro Blends to drizzle over sautéed veggies.