Spring 2010

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Spring 2010

Seasonal Recipes

Eggs Duck eggs are larger than chicken eggs and have a larger yolk-to-white ratio. They have more protein and taste richer, making them perfect for a hearty frittata. You can find duck eggs from Lily’s Eggs at the farmers market and at some grocery stores. This vegetable frittata works equally well as a brunch dish

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May 07. 2010 | By | 0 comments

Spring 2010

Edible Notables

An Honorable System Classic Organic Farm & Market Just four miles south of Buellton on Highway 101, look for the small brown freeway sign that reads Nojoqui Park. When you take this turnoff, you’ll be on Old Coast Highway, the historic country road that runs right through Classic Organic Farm, owned and operated by Helmut

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May 07. 2010 | By | 0 comments

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Spring 2010

The Last Bite

Congratulations to the Santa Barbara 2010 Local Heroes Farm/Farmer Shepherd Farms/Tom Shepherd Tom Shepherd is famous throughout the area for his salad greens, but Shepherd Farms produces far more than lettuce. His popular CSA and crowded stand at the farmers markets are signs of just how much people love his produce. shepherdfarmscsa.com Finalists: Fairview Gardens

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Spring 2010

In Season

Almonds (harvested Aug/Sept) Apricots Artichokes Arugula Asparagus Avocados Basil Bay leaf Beans Beets Blackberries Blueberries Bok choy Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Chard Cherimoya Cherries Chives Cilantro Collards Dandelion Dates (harvested Sept/Oct) Dill Fennel Garlic (harvested May/June) Grapefruit Honey Kale Lavender Leeks Lemons Lettuce Limes Mint Mustard greens Nectarine Onions, green bunching Oranges,

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Spring 2010

Food for Thought

In this issue I am happy to announce and honor 
the 2010 Local Heroes selected by the readers of Edible Santa Barbara. These are people in our community who really are making a difference, whether it’s by providing the best farm-fresh organic produce or turning that produce into artisanal pizzas, serving it for dinner, creating

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salt

Spring 2010

Salt: The Essential 
Ingredient

by Pascale Beale-Groom “Where would we be without salt?” So wrote James Beard. Where, indeed? What is it about this small piece of sodium chloride, no bigger than a grain of sand, that so affects what and how we eat? It is a basic seasoning in food and is elemental in food preservation as it

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