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Salads and Summer Surplus

September 14, 2011 - 11:23am
Britta T


Summer has hardly left San Diego, or at least it hasn't left the farmers' markets yet. The stalls at our North Park Farmers’ Market are still bursting with heirloom tomatoes, sweet smelling melons, crunchy green beans, bell peppers, and sweet stone fruit that will make you salivate just looking at them! Salads are a quick and healthy way to make the most of this long lasting harvest, so try these different recipes this week and enjoy the splendor of summer for a few more days.

Grapefruit and Avocado Salad
-Soft, tender wedges of sweet pink grapefruits from John Gilruth and a few slices of his tasty reed avocados will make your taste buds soar with delight. Mix with fresh baby greens and parsley rom Suzie's Farm and drizzle with some extra virgin oil from Bari's Olive Oil. Even your kids will enjoy this bright, yummy salad.

Melon with Fig and Proscuitto Salad
-Choose the most fragrant of JR Organics honeydew and cantaloupe melons, pick up a lean cut of ham or prosciutto from Da Le Ranch, a bunch of basil from Maciel & Family, and a handful of succulent, delicious figs from R&L…dice the melons, layer a few strips of proscuitto on top, and garnish with chopped basil, fig slices, and drizzle with fresh olive oil. This makes an appetizing and romantic salad for two.

Grilled Zucchini Pepper Salad
-Take advantage of bumper crops this season by firing up your grill. You can pick up a few pounds of summer squash and zucchini from JR Organics or Valdivia Farms, pick a peck of pipin' hot peppers from Suzie's farm, coat them in olive oil from Bari's Olive Oil and grill in batches till browned. Garnish with fresh basil and balsamic vinegar for a savory, sizzling salad.  


Magellan's Melons

August 29, 2011 - 12:53pm
Britta T

Watermelon Gazpacho

It's the last week of August, which means there are way too many melons rolling around. With dozens of varieties at this week's Little Italy Mercato, It's time to try on watermelon gazpacho this week and dazzle your friends at your next dinner gathering. You could make a watermelon salad, serve it up in standard, succulent slices, or use the whole fruit as a canteen for your favorite mixed beverage! (Even early world explorers like Magellan were smart on this trick, come on!)

Kawano Farms offers perfect, round red tomatoes to mix in to gazpacho and there are peppers and onions and basil galore at Sage Mountain Farms.Grab one or two sweet yellow watermelons from JR Organics or Tom King Farms to start. Dice the melon (sans rind) and add one medium sized Armenian cucumber from Suzie's Farm. Add freshly chopped red bell peppers, mint, and parsley from Vang Farms, a dash of aged balsamic vinegar from Gianni's Fine Foods and one minced shallot from Schaner's. Drizzle with olive oil from Marion's Olive Oil, and a hint of Salt Farms blended Tomato Spice Salt.

PS: Go ahead and make yourself a double batch- seems to run out quickly on these hot days!!

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