THIS MONTH: AUGUST 2011
Week 1: Baby Spinach Salad with Blood Orange, Avocado, Blue Cheese & Pistachios in Warm Red Onion Vinaigrette
Week 2: Mini Roasted Beet BLTs
This month we take a look at some of the local farmer's markets in San Diego County and create recipes driven by the produce we find. Combine all these recipes, along with our Strawberry-Blood Orange Iced Tea, and you have the makings of a perfect summertime dinner!
When I was a little kid, growing up in the San Fernando Valley, one of my favorite memories was getting up early on Saturday mornings and walking, with my mom and sister, from our house in Woodland Hills to the Farmer's Market in Calabasas Village.
It was probably only a few miles away, but for my little legs, it was a long haul and by the time we got there I would be famished. The ritual was to get hot chocolate from a near by coffee shop and then my mom would buy my sister and I, each, an enormous cinnamon roll from one of the vendors. We would always take our time picking out which bun we wanted, comparing each for its relative size and the degree to which it was coated in that delicious white icing. If you got there early enough, they would even still be warm!
Its been a long time since I've had a cinnamon roll (too long come to think of it!) but taking this month to explore the San Diego farmer's market has reminded me how fun the whole experience can be. Not only can you find some amazing local produce, but many of the markets feature vendors selling delicious ethnic foods that are hard to find elsewhere in San Diego. True and I spent many of our lunch breaks sampling all that the vendors have to offer!
If you haven't checked out any of the markets in your area of the world, you should definitely do so, its a great way to spend an afternoon or evening. Click here to find the times and locations of some of the markets in San Diego County.
Below, we wanted to share with you the recipe for a refreshing Iced Tea we made, using some of the blood oranges we purchased at the UCSD Market.
STRAWBERRY-BLOOD ORANGE ICED TEA
3 Cups water
2 black tea bags (such as Earl Grey or English Breakfast)
1 Cup blood orange juice, strained
20 strawberries, hulled
1 Cup regular orange juice, strained
3 TB agave syrup (or sweeten to your liking)
-Bring the water to a boil. Allow the tea bags to steep in the water 3-4 minutes. Chill the tea.
-Put the strawberries in a blender and pulse, on high, to puree into a sauce. Strain the sauce through a fine mesh sieve to remove the seeds.
-Combine the chilled tea, strawberry puree, orange juice, blood orange juice and agave syrup in a large pitcher. Stir to mix thoroughly. Serve in chilled glasses and garnish with an orange slice.