Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Embrace the vegetables of November
National holiday, local produce
San Diego grown herbs including sage, rosemary and bay leaves (parsley and thyme not pictured).
The Thanksgiving holiday was specifically built around the harvest of local produce, so perhaps mmore than any other month it makes sense to embrace San Diego grown vegetables in November.
Make that herbs and vegetables. Using fresh herbs is the easiest way to elevate your Thanksgiving cooking, and make your house smells great in the process. Several local farms routinely offer herbs through their farmers market stalls and community-supported agriculture programs, particularly this month, when San Diegans are looking for traditional turkey roasting aromatics, and cooking up big portions of stuffing.
Sage tops the list of locally-grown herbs to watch out for, along with (of course) parsley, rosemary, and thyme. They don’t get as much love in popular music, but oregano and bay leaves make a thyme substitute when it comes to adding floral fragrant notes to any number of dishes. Gilbert & Lee Quintos Farms stands offer pesticide free versions of most of these herbs in November. If you’re looking for certified organic, try JR Organics, Adam Maciel Farm, and Suzie’s Farm, which also has lemon verbena to give citrus notes to your bird.
Don’t forget to include celery with your herbs, garlic, and onions — the stalks don’t just add a satisfying crunch to stuffing, they’re also an aromatic mainstay for turkey day feasts, available from Gilbert & Lee, Maciel, and Stehly Farms.
Winter squashes are a natural fit for Thanksgiving meals, whether you incorporate them into soups, vegetable roasts, or in a pumpkin spiced pie. They’re prevalent all over the county these days, whether you’re looking for the usual acorn or butternut. Stehly Farms market also features the sweet potato-like delicata and kabocha varieties, and both Maciel and Suzie’s will likely still have baking pumpkins for that pie.
Stehly shops also feature white and orange sweet potatoes, whether or not you’d rather call them yams on the plate. Other locally grown root vegetables to consider are turnips, beets, carrots and parsnips — the first three easy to find at Maciel and Suzie’s booths, and all plus the latter at JR’s. Maciel’s also got chives, always so good, however you cook your potatoes.
Cruciferous vegetables are also coming back through the winter. Spinach still seems to sell out fast, but there’s always plenty of kale, a fair amount of cabbage, chard, occasional broccoli, and Kawano Farms has small Brussels sprouts.
Kawano also has late season tomatoes, including small, round, and sweet Japanese tomatoes, plus brandywine and Cherokee purple heirloom varieties. These may not read traditional Thanksgiving, because most parts of the country can’t pull off tomatoes this time of year, but these still taste fantastic.
More traditional are green beans, carries by both Kawano and Maciel. To keep your beans and casserole dishes interesting, you can mix it up with the very similar yellow and purple wax beans — though don’t be too disappointed that the purple ones turn green when you cook them. If color’s what you’re after, pick up some edible flowers from Suzie’s Farm to dress any dish on the table.
Here's something you might be interested in.
Embrace the vegetables of November
National holiday, local produce
Embrace the vegetables of November
National holiday, local produce
San Diego grown herbs including sage, rosemary and bay leaves (parsley and thyme not pictured).
The Thanksgiving holiday was specifically built around the harvest of local produce, so perhaps mmore than any other month it makes sense to embrace San Diego grown vegetables in November.
Make that herbs and vegetables. Using fresh herbs is the easiest way to elevate your Thanksgiving cooking, and make your house smells great in the process. Several local farms routinely offer herbs through their farmers market stalls and community-supported agriculture programs, particularly this month, when San Diegans are looking for traditional turkey roasting aromatics, and cooking up big portions of stuffing.
Sage tops the list of locally-grown herbs to watch out for, along with (of course) parsley, rosemary, and thyme. They don’t get as much love in popular music, but oregano and bay leaves make a thyme substitute when it comes to adding floral fragrant notes to any number of dishes. Gilbert & Lee Quintos Farms stands offer pesticide free versions of most of these herbs in November. If you’re looking for certified organic, try JR Organics, Adam Maciel Farm, and Suzie’s Farm, which also has lemon verbena to give citrus notes to your bird.
Don’t forget to include celery with your herbs, garlic, and onions — the stalks don’t just add a satisfying crunch to stuffing, they’re also an aromatic mainstay for turkey day feasts, available from Gilbert & Lee, Maciel, and Stehly Farms.
Winter squashes are a natural fit for Thanksgiving meals, whether you incorporate them into soups, vegetable roasts, or in a pumpkin spiced pie. They’re prevalent all over the county these days, whether you’re looking for the usual acorn or butternut. Stehly Farms market also features the sweet potato-like delicata and kabocha varieties, and both Maciel and Suzie’s will likely still have baking pumpkins for that pie.
Stehly shops also feature white and orange sweet potatoes, whether or not you’d rather call them yams on the plate. Other locally grown root vegetables to consider are turnips, beets, carrots and parsnips — the first three easy to find at Maciel and Suzie’s booths, and all plus the latter at JR’s. Maciel’s also got chives, always so good, however you cook your potatoes.
Cruciferous vegetables are also coming back through the winter. Spinach still seems to sell out fast, but there’s always plenty of kale, a fair amount of cabbage, chard, occasional broccoli, and Kawano Farms has small Brussels sprouts.
Kawano also has late season tomatoes, including small, round, and sweet Japanese tomatoes, plus brandywine and Cherokee purple heirloom varieties. These may not read traditional Thanksgiving, because most parts of the country can’t pull off tomatoes this time of year, but these still taste fantastic.
More traditional are green beans, carries by both Kawano and Maciel. To keep your beans and casserole dishes interesting, you can mix it up with the very similar yellow and purple wax beans — though don’t be too disappointed that the purple ones turn green when you cook them. If color’s what you’re after, pick up some edible flowers from Suzie’s Farm to dress any dish on the table.
Comments