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

2 teaspoons coconut sugar (You can use e brown sugar/maple syrup or honey)

Chives for garnish

Preparation

Pan-Roast (In other words, grill! ) the corns in a cast iron skillet till it pops and has nice char. once cooled, slice the kernels off of the cobs and put the kernels aside. (don’t throw away the cobs! ) heat up coconut oil, cook onion till soft. Then add a pinch of curry powder. Add water, coconut milk and bay leaf. Throw in whole cobs. milk from the cobs will make lovely ‘corn stock.’ Gently simmer now what I call ‘Corn stock.’ Add chopped red pepper and corn. Add coconut sugar. Place silken tofu in a food processor and blend till smooth. Add it to the soup. It will make the soup ‘Rich’ & ‘Creamy.’ Season with fish sauce, salt and pepper. Gently cook till soup gets reduced a little and has perfect ‘chowder’ consistency. Garnish with diced chives

Recipe & Photo Christina Enoch—Black Dog::Food Blog.

SCARLETT BEGOnIA’S BRASAdELLA BISCOTTI

Not a traditional biscotti, as it is not baked twice. Wonderful cake texture with the dryness of a biscotti, perfect with espresso.

14 ounces AP flour

1 Tablespoon Baking Powder

6 ounces Butter

7 ounces Sugar

2 eggs

¼ cup milk

1 Tablespoon Lemon Zest

1 teaspoon Almond extract

1 teaspoon Anise extract

Cream butter and sugar; add eggs one at a time. Add milk, lemon zest and extracts. Add dry ingredients.

Place dough on floured board, knead until firm, and roll into a log. Shape log into an s on the half sheet. Score with a knife down the center of the dough, sprinkle with sugar. Bake at 350° for 30 minutes.

SICILIAn STYLE STEAMEd BLACk MuSSELS (Serves: 7)

Prep: 15 minutes Cook: 30 minutes

5 lbs Live Black mussels

2 cups Chardonnay Wine (if you drink wine, use the wine you will serve with dinner)

5-6 Roma Tomatoes (fairly firm)

Roughly chopped

1/2 cup White onion diced

1 1/2 sticks Sweet butter

4-5 cloves fresh garlic smashed & chopped

2 tbls olive oil

1/4 cup fresh basil (fine chop)

1/4 cup fresh Italian Parsley (fine chop)

1 tsp Sea salt

1/2 tsp fresh Cracked Black Pepper

1/4 tsp Ground cayenne pepper

1/4 tsp Crushed Chili flakes

1/4 tsp dry oregano

1-2 loaf fresh Baked Crusty Bread first scrub and de-beard the mussels under cold running water (discard any mussels that have stayed open during this process, as they are most likely dead).

In a large stock pot heat the olive oil and the butter over a medium-high heat until the butter is melted and the two have mixed together. Add in the onions and sweat them for about 5 minutes

Turn down the heat to medium; add in the salt, chili flakes, black pepper, cayenne pepper, oregano and garlic Sauté for about 2-3 minutes then add in the chopped Roma tomatoes. Cook these down for about 5 minutes and add in the wine. mix this all together for 5 minutes and then add in the mussels. Stir the mussels as good as you can and then cover the pot. The mussels will create a lot of liquid which will bring the sauce together. Let the mussels steam for about 5 minutes; then carefully remove the lid and stir the mussels; replace the lid and steam for another 5 minutes

The mussels should be opening by now; check to see how they are doing and give them another stir; replace the lid and finish steaming for about 5 more minutes. Carefully remove the lid and stir in the Italian Parsley and basil

Serve these up in a large bowl (with the liquid broth) discard any mussels that did not open during the cooking most important thing is serve these with a fresh baked crusty bread so you can sop up the broth. (Trust me you’ll want to drink the broth.)

Recipe is courtesy of Whole Foods Market, 3761 State St. 805-837-6959.

PuRE JOY CAPRESE (6-8 servings)

The Caprese is a deceivingly simple dish that’s all about the integrity of the components.

4 lb. local heirloom tomatoes (do NoT RefRIGeRATe)

2 lb. fresh mozzarella

2 bunch fresh basil or wild arugula

1/3 cup extra virgin olive oil maldon flake salt & freshly ground pepper optional garnish:

Balsamic vinegar (boil; reduce by half to thicken) handful of toasted pine nuts

Quarter inch slice the tomatoes and cheese. Arrange with the cleaned basil or arugula & drizzle with the best olive oil you have, dot with reduced balsamic, maldon salt & pepper. finish with the pine nuts if you like.