heirloom tomatoes

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…

Holy Mole Epazote!

Bored with the same old summertime gazpacho?  Why not add a new twist to your old favorite by adding Epazote (eh-pah-ZOE-teh) from Suzie's farm?  Despite its noxious gasoline like odor, Epazote's flavor is a cross between cilantro and dandelion greens. Traditionally it was added to black beans in Mexico because it aids in digestion and eliminates flatulence. However, it can be used to add a new and interesting flavor to some familiar dishes. 

When added to the usual gazpacho suspects, including heirloom tomatoes and green peppers from JR Organics, cucumbers from Valdivia Farms, Reed avocados from Ranchito Rainbow and limes from Paradise Valley, a sprig of Epazote will add some macho to your gazpacho (just check out this recipe)!

Mix fresh epazote leaves or the whole stem and leaves into beef stews, in quesadillas before adding the delicious goats Jack cheese from Springhill  or  chopped with fresh corn from Kawano farms.  Add it to your next mole and we think that you'll be shouting Holy Mole! 

Warning:  Use only the fresh leaves and stems in your recipes.  The dried herb is only suitable for medicinal teas.