stir fry

CAULI IT WHAT YOU WANT

It has probably caught your eye at the Pacific Beach Tuesday Farmers’ Market, that pale green kaleidoscopic vegetable that looks like a cauliflower gone wild at the Suzie’s Farm stand. It’s called broccoli by some (due to the flavor) and cauliflower by others, and no, it’s not some crazy, hybrid, new millennium veggie, it’s all natural, Baby.

No matter what you cauli it, rich in vitamin C and K, it’s more tender than most cauliflower, making it perfect for crudites dipped in Baba Food’s Baba Ganoush or Majestic Garlic's sprouted hummus. (We love that veg on veg action.) A quick trim and steam or slow roast is all it takes to cook this slightly nutty cauliflower variant. For an incredibly eye-catching side, steam for around 15 minutes and serve it whole, with the slightest drizzle of Springhill Farm's fresh butter.

Not ready to make the leap? Classic recognizable cauliflower is available at the PB Tuesday market as well. Grab some at Kawano Farms or Maciel Family Farms and make a gratin that is as easy and comforting as it is pretty. Add it to a simple veggie stir fry with carrots and sugar snap peas from JR Organics and peppers, onions, and garlic from Poiros Farms. Going back to basics  doesn't need to be too basic.

Cooler days call for cooler veggies, and you can bet that you'll be seeing a huge variety of Winter greens soon as we enter the winter months at the Pacific Beach Tuesday Farmers' Market. Maybe you've never met before, but Mizuna is one of our most welcomed Winte guests. A Japanese green with graceful feathery leaves and a similar peppery flavor to argula, Mizuna is best when eaten raw in salads, or cooked down and simmered with lots of other fresh fall veggies. Tatsoi is another amazing Asian green that has small, heart-shaped, green leaves. It is beautiful in all salads, and tastes strong and spicy, similiar to mustard greens. Both are worth seeking out, and you can find bunches for sale at JR Organics and Suzie's Farm.

Kick it up a notch this week with a quick dinner packed with nutrients and fall flavor. Using 1-2 cups each of chopped tatsoi and mizuna leaves, fresh sliced cucumbers or thin sliced green zucchini and green onions from Maciel Family Farm, create a green-sesame stir fry, topped with baked teriyaki flavoured squash from Produce Stand or roasted eggplant from Kawano Farms with a sweet tahini- dressing.

Cooler days call for cooler veggies, and you can bet that you'll be seeing a huge variety of Winter greens beginning to peek their heads from all corners of the Little Italy Mercato. Tatsoi is an amazing Asian cabbage that has small, heart-shaped, green leaves. It is beautiful in all salads, and tastes strong and spicy, similiar to mustard greens. Mizuna, another Japanese green has graceful feathery leaves and a similar peppery flavor. Both are worth seeking out, and you can find bunches for sale at JR Organics, Vang Farms, and Suzie's Farm. 

To coax your kids (or your friends) into using diferent, seasonal veggies, try making Pancetta, Mizuna, and Tomato sandwiches. Grab some pancetta (or regular bacon) from Da Le Ranch, a few slicing tomatoes from Kawano Farm, and a fresh baked loaf of brioche from Patisserie Du Soleil. Layer the ingredients together, drizzle a bit of aioli or garlic infused olive oil, and enjoy the refreshing sensations of fresh flavor. Your tongue and your tummy will thank you!

Kick it up a notch this week with a quick dinner packed with nutrients and fall flavor. Using 1-2 cups each of chopped tatsoi and mizuna leaves, fresh sliced cucumbers and green onions from Sage Mountain Farm, create a green-sesame stir fry, topped with baked teriyaki chicken from Spur Valley Ranch or roasted eggplant from Schaner Farms with a sweet tahini- dressing.

PASSION IN A PAN

If you haven't the time or the means to travel all the way to Spain this fall to visit one of many Paella festivals, don't despair: visit the Little Italy Mercato for all your own ingredients.

Paella can be served year round, for any celebration! This mouth watering Spanish dish is traditionally cooked in a large, flat pan and made to serve large portions. With our long growing season and wonderful farmers' markets in San Diego you shouldn't have a problem finding all the freshest ingredients- seafood, meat,  summer vegetables, rice, and citrus!

Heat olive oil from Marion's Olive Oil and braise chopped yellow onions from Sage Mountain Farms with green zebra heirloom from Schaner's Farm. Strain out the juices and toss the veggies into your paella pan. In another pot, lightly cook your choice of shrimp or fish (visit Poppa's Fresh fish for the freshest seafood). Save some of the broth for later. Heat up your paella pan, and when it's good and hot, toss in roughly chopped red and green bell peppers (have you tasted the big ones from Vang Farms??), and two cups of rinsed rice. Let this cook down in an appropriate amount of broth/water, keeping sure not to burn the rice. Mash fresh garlic (from Maciel and Family), parsley and a few threads of saffron from Just Spice with a little bit of Salt Farms' Himalayan sea salt. Wet it with a couple spoonfuls of temperate broth, and spill this mixture into your paella pan. Add all the seafood and vegetables and cook together gently for about 20 minutes. Garnish your beautiful offering with big clusters of thinly sliced lemons from Polito Farms and ribboned bell peppers. Ah, passion in a pan.

PASSION IN A PAN

If you haven't the time or the means to travel all the way to Spain this fall to visit one of many Paella festivals, don't despair: visit the Pacific Beach Tuesday Farmers' Market for the fresh ingredients to make a paella yourself.

Paella can be served year round, for any celebration! This is a mouth watering Spanish dish, traditionally cooked in a large, flat pan with two handles. Paella is usually personalized, so feel free to substitute your favorite ingredients for any that are hard to find. With our long growing season and wonderful farmers' markets in San Diego you shouldn't have a problem finding all the freshest ingredients!

Heat olive oil from Thyme of Essence and braise chopped yellow onions from JR Organics and summer tomatoes from your favorite farmer. Strain out the juices and toss the veggies into your paella pan. In another pot, lightly cook your choice of shrimp (visit Miss Sushi at the market this week for all your seafood needs) mussels and other seafood. We like the finger-food action of playing with the shells, but you can remove tails and shells for more refined dining. Save some of the broth for later. Heat up your paella pan, and when it's good and hot, toss in roughly chopped red and green bell peppers (have you tasted the big ones from Produce Stand??), and your rice. Let this cook down in an appropriate amount of broth/water, keeping sure not to burn the rice. Mash garlic, parsley and a few threads of saffron with a little bit of Salt Farms' sea salt. Wet it with a couple spoonfuls of temperate broth, and spill this mixture into your paella pan. Add all the seafood and vegetables and  cook together gently for about 20 minutes. Garnish your beautiful offering with big clusters of thinly sliced lemons and ribboned bell peppers. Ah, passion in a pan.