Archive for April, 2010
Wow, what a week! Did you guys see the NBC spot by FMB enthusiast, @jensrad? Check it out, we’re hoping it will turn into something regular! Enjoy & share what you made with the FMB community on our FB page!
Post on Twitter with the hashtag #spFMB
Italian Sorrento Lemon – Rancho Del Sol
Spinach & Endive – Sage Mountain Farms
Blood Oranges – Garcia Organics
Cara Cara Oranges – JJ’s Lone Daughter Ranch
Mixed Beets – McGrath Farms, Sage Mountain Farms or Weiser Farms (feel free to search our produce database if you’d like more info)
Assorted Head Lettuce – Coastal Organics
Baby Summer Squash Mix – Black Dog Farms
Crimini Mushroom – Mountain Meadow Mushroom
Persian Watercress – Rutiz Farm
Oro Blanco Grapefruit – Polito Farms
If you haven’t joined yet, you can order a bag for next week on our FMB page!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherimoyas, Citrus: , Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Cremini, Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Rapini, Snap Peas, Sorrel, Strawberries, Watercress
Our friend Jen Barthell was on NBC San Diego yesterday talking about eating “in season” & local foods! I like to call her @jensrad which, BTW is a very fitting name because in the 3 weeks or so that I’ve known her she’s brought something for us to enjoy each time she pops in for her Farmers’ Market Bag!
The first was this lovely jar of pickled grapes which she displays in the video as well:
The second was a Fiddlehead Fern & Mushroom Risotto that arrived at the exact moment I needed lunch. Needless to say, I ate before I even thought about taking a picture, so here’s the one she posted on our facebook page:
———-Thanks for the shout out Jen! You are awesome, and I can’t wait for what you come by with next!
Cous cous with Oranges, Almonds and Chives
from Neighborhood Foodie
Slice peel and pith off orange, then cut segments free from membrane using a small sharp knife.
Use kitchen shears or a knife to snip or chop fresh chives.
Toss all ingredients in a large bowl, season with salt and pepper to taste.