santa BarBara Certified Farmers Market

Friends • Flowers • Food • Fun

8 markets 6 days a week

Saturday 8:30am-1:00pm

Corner of Santa Barbara and Cota Streets

Sunday 10am-2:00pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center t ue S day 4:00pm-7:30pm summer* 3:00pm-6:30pm winter*

500 and 600 blocks of State Street

Wedne S day

2:30pm-6:30pm summer* 2:30pm-6:00pm winter*

In Solvang - Copenhagen Drive and First Street t hur S day 3:00pm-6:30pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center t hur S day 3:00pm-6:30pm summer* 3:00pm-6:00pm winter* f riday 8:00am-11:15am

In Carpinteria - 800 block of Linden Ave.

In Montecito - 1100 & 1200 blocks of Coast Village Road * Summer/Winter Hours

(805) 962-5354 www.sbfarmersmarket.org

BBQ sauce

In a bowl, add 1 tbsp of Smoky Spanish BBQ Rub and 2 tsp of olive oil and mix together until blended. Add the party wings to the bowl and rub the spice mixture onto the wings, making sure they are all evenly coated. feel free to take these straight to the grill or if you have more time, cover the bowl and refrigerate for 45 minutes. Allowing them to marinade with pack them with even more flavor. Grill until cooked 25-30 minutes (poultry 165 f). for a delicious final touch, add some bbq sauce to the wings with a brush during the last five minutes of cook time. Serve with your favorite sides such as roasted corn or coleslaw.

Recipe offered by Nydia Sánchez, founder of Spanish Tin : www.thespanishtin.com dOWney’S STRAWBeRRy SHORTCAkeS marinated strawberries

John Downey, chef/owner of Downey’s Restaurant, makes the best strawberry shortcakes—but only when strawberries are in season, in keeping with his commitment to seasonal ingredients. He generously shared the recipe with us. Serves 12.

4 pints of the best organic strawberries that you can find

1/4 to 1/2 cup sugar, depending on how sweet the berries are juice from 1 orange juice from 1/2 lemon up to 1 T. of brandy sHortcakes

AfTeR washing them, cut the berries and marinate in a covered bowl with the sugar, juice and brandy, for an hour or two. Avoid refrigerating strawberries.

4 cups cake flour

2-1/2 tsp. sugar

3-1/4 tsp. cream of tartar

1-3/4 tsp. baking soda

1/2 tsp. salt

6 oz. butter, cut into small chunks

4 egg yolks from hard-boiled eggs

2 cups heavy cream

1 raw egg yolks for brushing tops

Crème fraîche (3 T. per person)

Preheat oven to 400° f. Sift together the flour, sugar, cream of tartar, baking soda, and salt. Gently rub in the butter until mixture is like coarse meal. Chop yolks finely and mix in. With a knife, cut in the heavy cream. do not mix too much!!

Turn dough onto floured work table. Gently push the dough flat with the palm of your hand until about 3/4” thick. Cut out twelve 3” circles, then twelve 1-1/2” circles. Place the big circles onto a buttered and floured cookie sheet. make a small dimple in the middle of each one with your thumb, then place the smaller circles on top. Brush the tops with the beaten egg yolk. Bake at 400° f for 25 minutes.

To serve, gently separate the tops from the bottoms, generously smother bottoms with marinade, add lots of strawberries (or peaches in summer), creme fraiche, then dip the top in marinade, and crown your shortcake. Garnish with a sprig of mint.

STRAWBeRRy MOJITO

Serves 2

10 fresh Strawberries

4 fresh mint sprigs

4 lime wedges

1 shot Creme de fraise des Bois

3 shots Premium white rum

2 splashes soda water muddle strawberries, mint, lime, and Creme de fraise des Boise hard in a shaker. Add rum and fill shaker with ice. Shake well. double strain (through sieve) into two Collins glasses filled with cracked ice. Top with a splash of soda water and garnish with sprig of mint.