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Sanchez Brothers Cucumber Mojito

John and Paul Sanchez grow year round hothouse cucumbers on 1 ½ acres in Carpinteria just south of Santa Barbara. 

Serves 2

6  peeled cucumber slices
6 lime slices
20 mint leaves
2 tablespoons agave syrup
4 ounces of vodka
Tonic water

Muddle 4 of the lime slices and mint leaves together in a shaker.  Add the cucumber slices and muddle once more. Add the agave syrup, vodka and a few splashes of tonic water.  Fill the shaker with ice and shake it good for about 30 seconds. Pour strained cocktail over 2 glasses of ice. Fill to the top with tonic water and gently stir. Garnish each glass with a lime and cucumber slice.

This drink is also outstanding without the alcohol. Just add more tonic or sparkling water and enjoy.

“The cucumbers mixed with agave taste like sweet melons. Enjoy this drink after a long hard day!”- John Sanchez

 

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Stone Fruit Cobbler

Easy, Foolproof Cobbler for Any Fruit
makes enough for a 9×9 baking dish

www.thekitchn.com

Stone Fruit Cobbler www.thekitchn.com

1 1/2 cups flour
1 1/2 cups sugar, plus a bit more for sprinkling
1 1/2 sticks unsalted butter, melted
fresh berries or fruit (peeled and cut into chunks)

Combine the flour and sugar. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it.

Spray a baking dish with non-stick cooking spray. Put the fruit in the dish — you will probably need about 4 cups of berries or chopped fruit. You want to create a thick layer that comes about two inches up the sides.
If the fruit is particularly tart, sprinkle with a light layer of sugar. If the fruit is soft and sweet, you don’t need it.

Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered. Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream or drizzle with organic cold cream.

Earl’s Favorite Berry Smoothie Recipes

March is National Nutrition month and Shari’s Berries asked Earl’s Organic for their favorite berry smoothie recipes. The crew at Earl’s loves making smoothies any time of year.  Some of our favorite berries to use are strawberries and blueberries, also known as “straws” and “blues” in the produce business.

Fun Facts About Strawberries:

  • Strawberries are the only fruit with seeds on the outside.
  • On average, there are 200 seeds per fruit.
  • BUY ORGANIC STRAWBERRIES – conventional strawberries are one of the fruits that retain pesticides the most.  Save yourself and the planet exposure to pesticides by buying organic.
  • One serving of strawberries-about 8 straws-is an excellent source of vitamin C. in fact a serving of strawberries provides more vitamin C than an orange.
  • 75% of the nation’s strawberries are grown in California.
  • TIPS:
    • Cutting off the tops tears the berries cells and destroys vitamin C! Store with tops intact.
    • Do not wash berries until ready for use.
    • Available from March – end of the year. Freeze berries at the end of the season so you can have smoothies all year long.

    Ca Straws

Fun Facts About Blueberries:

  • One cup of blueberries = antioxidants for the day
  • Wash only when ready to eat
  • Dusty white bloom is sign of freshness
  • Blueberries350

 Earl’s Smoothie/Owner and Fruit Buyer

*Fresh squeezed seasonal citrus juice

*Frozen banana

*Scoop of hemp protein powder

*Mix of frozen strawberries, blueberries and raspberries

Susan’s Smoothie/Marketing Manager

*1/4 cup cashews soaked in ½ cup water overnight

*1 cup coconut milk

*1 frozen banana

*1 cup of frozen blueberries

Kathy’s  Smoothie/Sustainability and Vendor Compliance Manager

*Big handful of spinach or kale

*Tablespoon of chia seeds soaked in 1 cup of almond milk

*One apple cut up

*Frozen banana

*1 cup mixed frozen berries

Christie’s Smoothie/Fruit Buyer

*Frozen banana

*Handful of frozen blueberries

*Handful of Kale

*1/2 cup of plain yogurt

*2 chopped medjool dates

*1/2 cup or more of coconut water

*Small handful almonds

 

Please share your favorite recipes on our Facebook wall.

Hot Ginger Satsuma Tea

From Brian Gordon- Sales Associate Extraordinaire

 Makes 2 cups

 

*  6 Satsumas or more if you like

*  1 inch of ginger sliced

*  2 tablespoons of honey

*  Pinch of Cayenne

*  4 oz whiskey-Preferably Jack Daniels

 

Prepare 2 mugs with 1 tablespoon of honey in each and 2 oz (or to taste) of whiskey in each mug.

Then slowly heat the sliced ginger in 1 cup of water in a covered saucepan until it begins to simmer. Continue to simmer for about 5-10 minutes. Hand squeeze the Satsuma juice into the saucepan. Slice up a few of the Satsuma peels and add to the saucepan. Simmer for another 10 minutes.  Turn off the heat and add a pinch of cayenne to the mix. Let it sit for about 5 minutes.

Brian likes to keep the peels in his tea but feel free to strain.

Perfect for when you are feeling under the weather. Satsumas contain synephrine a natural decongestant.

Katherine from Earl's drinking a warm beverage on a freezing day. She is saving the whiskey for after work hours.

Katherine from Earl’s drinking a warm beverage on a freezing day. She is saving the whiskey for after work hours.

Satsuma Cranberry Sauce Recipe

Susan from Earl’s loves making this every Thanksgiving with Satsumas from Side Hill Citrus in Lincoln, CA.

 

* 3 cups of fresh cranberries

* 1 cup sugar

* 1/4 cup water

* 1/2 cup Satsuma juice

* Rind of one medium sized Satsuma finely chopped

* 1/4 teaspoon vanilla extract or a tablespoon of bourbon

Bring sugar and water to a boil. Add the cranberries and simmer for about 10 minutes until they begin to pop.  Stir in Satsuma juice, chopped Satsuma peel and vanilla extract(or bourbon) and simmer for a few minutes longer. Cool to room temperature and serve.

Bulk cranberries from Earl's Organic Produce

Bulk cranberries from Earl’s Organic Produce

Persimmon Pomegrante Fruit Salad

www.simplyrecipes.com

  • 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
  • 3/4 cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey

 

Method

Gently toss all of the ingredients together.

Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

Yield: Serves 4.

Pluot and Prosecco Fizz

makes 8

By Amelia Saltsman

Bon Appetit July 2009

Mariposa Pluot

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 lemons
  • 1 pound Pluots (4 to 6 small), halved, pitted, coarsely chopped
  • 1 750-ml bottle Prosecco or cava, chilled

Preparation

  • Bring sugar and 1/2 cup water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD Simple syrup can be made 1 week ahead. Cover and refrigerate.
  • Using vegetable peeler, remove lemon peel (yellow part only) lengthwise in eight 1/4- to 1/2-inch-wide strips and set aside. Juice lemons. Place Pluots, 6 tablespoons simple syrup, and 2 tablespoons lemon juice in food processor; puree until small flecks of Pluot remain. Strain.
  • Measure 3 tablespoons Pluot puree into each of 8 Champagne glasses. Fill with sparkling wine. Drizzle 2 to 3 drops lemon juice over. Garnish with lemon peel.

 

Pork Fajitas with Smoky Cherry Salsa

http://www.eatingwell.com/recipes/pork_fajitas.html

www.eatingwell.com

Ingredients

  • 1 teaspoon plus a pinch of salt, divided
  • 2 cloves garlic, minced
  • Zest of 2 limes
  • 6 teaspoons lime juice, divided
  • 1 1/4 teaspoons ground chipotle pepper divided
  • 1 1/4 pounds pork tenderloin, trimmed
  • 1 medium white onion, thickly sliced crosswise
  • 1 red or green bell pepper, quartered
  • 1 cup chopped pitted sweet or sour fresh cherries
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 6-inch corn tortillas, warmed

 

Preparation

  1. Preheat grill to medium-high.
  2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork.
  3. Oil the grill rack. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 145°F, 13 to 15 minutes. Grill onion and bell pepper, turning occasionally, until charred and tender, 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  4. Combine cherries, cilantro, the remaining 4 teaspoons lime juice, the remaining 1/4 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.

Strawberry Shake

Slice up about 1 cup of strawberries, add a little sugar if the berries are still a bit tart and freeze for an hour.  The frozen strawberries act like ice without diluting your shake.  Add the strawberries, ½ pint of strawberry or vanilla ice cream, 1 teaspoon of vanilla and ½ cup of milk to a blender, sip and enjoy!

 

Strawberry Shake

Strawberry Rhubarb Pie

strawberry-rhubarb pie

www.smittenkitchen.com

1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

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