Spanish Influences

Several years ago I decided to make it a priority to do as much of my shopping as possible through small businesses and our area’s bountiful farmers markets. It’s important to me, and many others in the Edible community, to know what’s in our food and—sometimes more importantly— who is responsible for putting it on our tables. And while I personally don’t want to kill and butcher a rabbit myself, for example, I appreciate the people who are willing to do this for me so that I know I’m using responsibly raised, local ingredients.

For over 15 years I have regularly visited the Solvang Farmers Market on Wednesdays, and Jimenez Family Farm has become one of my favorite purveyors. This true family business consists of Marcie and Gustavo Jimenez, who took over for Marcie’s

father George Matsukas, a longtime Santa Ynez rancher, in 2002. Both had a deep passion for animal husbandry and farming, hers honed at Cal Poly in San Luis Obispo and his at the University of Guadalajara in Mexico. Their son and daughter, George and Christie, also participate, representing the family at markets and assisting with ranch duties. Together, the family raises rabbits, goats, pigs, chickens and sheep, along with a beautiful variety of vegetables grown without pesticides or chemical fertilizers.

I arrived at the farm in early spring, and the clouds of an approaching storm were just rolling in. Marcie greeted me with a smile as ranch dogs ran alongside. The dogs protect the animals from coyotes, which have become more threatening each year. Raising animals on a ranch is not for the faint of heart. Just as I arrived, in fact, Gus came forward with a 2-week-old baby goat he had rescued from the mud. Fortunately, the baby was just fine once it was cleaned up.

It is quite a rush to stand in a grassy green field and have a flock of sheep charge ahead all around you. This particular group was herded by Goose, an actual goose who seemed to be the self-proclaimed leader. Gus, clearly in control, kept the animals in a tight circle. Marcie and Gus were preparing for the birthing season; the first lambs were expected any day.

“The animals do most of the work,” says Gus. “But I don’t leave their sides, just in case something happens during the process.”

Though the sheep bleated enthusiastically and the rabbits looked cute and fuzzy, I was reminded that these are not pets. These are animals raised humanely on healthy foods and with the best care, with the intention of being consumed. Every product, from the rabbit sausage—one of my first discoveries of Jimenez Family Farm—to the lamb chops and goat meat, is delicious, lean and nutritious. The added bonus? It comes from a family-owned farm just down the road.

While you could use these meats for almost any cuisine, I have chosen to focus on Spanish dishes. In Spain, a variety of small portions of foods are presented throughout a meal, consumed freely along with great conversation and friends. Garlic, onions and tomatoes are featured prominently, though the recipes here are chosen to showcase the truly special meats sold by the farm. A table full of tapas paired with a local Tempranillo is the perfect way to celebrate spring in Santa Barbara; it just doesn’t get more local than that.

Roasted Peppers on Grilled Lamb Chops

Roasted red peppers are simple to prepare and make the entire house smell delicious. You can also substitute canned ones if you are short on time. The smaller “lollipop” lamb chops work well as tapas, whereas larger ones can easily be a main course. Serve with a slice of warm bread.

Makes 4 servings

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper

4 lamb chops

5 large red peppers

4 cloves garlic, sliced

⁄3 cup olive oil, like Arbequina

⁄4 cup sherry vinegar

Chopped parsley

Salt to taste

Preheat oven to 450°F. Mix the garlic powder, cumin and paprika together. Add salt and pepper to your liking. Rub the chops all over with this mixture and refrigerate until ready to prepare.

Cut peppers in half and remove the stems and seeds. Place cut side down on a greased baking sheet. Drizzle with olive oil and sprinkle with salt.

Place in the oven and roast for about 30 minutes, until charred slightly. Put immediately into a heat-proof bowl and cover with plastic wrap. Let sit another 30 minutes. When cool enough to handle, peel off the skins, reserving the peppers in another bowl.

Add garlic, olive oil and vinegar, and mix so that the peppers are coated. Season with salt. Cover and let marinate 2 hours.

Heat a grill and rub the chops with olive oil. Grill until medium, about 4 minutes per side, or until done. Toss peppers with chopped parsley, then top the lamb chops with the roasted red pepper mixture and serve.

Rabbit Albondigas in Tomato Sauce

I fell in love with the Jimenez Family Farm rabbit sausage years ago, and we eat it all the time. One of my favorite ways to prepare it is as a meatball—and this simple sauce gives it a lovely and subtle Spanish flair.

Makes 4–6 servings

1 pound rabbit sausage

4 cloves garlic, minced

1 egg

⁄4 cup milk

⁄2 cup breadcrumbs

⁄2 small onion, grated

1 (28-ounce) can crushed tomatoes

1 tablespoon olive oil

⁄2 cup tomato paste

1 cup red wine

1 teaspoon paprika

1 tablespoon honey

Salt and pepper to taste

Preheat the oven to 475°F.

Squeeze the sausage from the casing and put into a large bowl. Add half of the garlic, egg, milk, breadcrumbs and onion, and mix gently to combine. Season lightly with salt and pepper. Don’t overmix or the meatballs will be tough. Form into small balls —I like slightly smaller than golf ball size so that they are easy to pick up with a toothpick. Put into a sprayed baking sheet, and put into the oven for about 15 minutes, until lightly browned on top.

To make the sauce, heat the olive oil and add the rest of the garlic, then add the tomatoes, being careful not to burn the garlic. Crush the tomatoes lightly, then add the wine, tomato paste, paprika and honey. Season to taste and simmer for about 15 minutes, until slightly thickened.

Once browned, add the meatballs to the sauce (thin the sauce with a little water if it gets too thick) and simmer for 5 minutes. Season one last time and serve immediately.

BY WIL FERNANDEZ