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Oysters – Santa Barbara

Thanks to the recent Edible Institute that took place in Santa Barbara the weekend of March 16-17th, I got to try fresh oysters from Open Ocean Shellfish. They’re referred to as Hope Ranch oysters, as this is the area where they are cultivated, although they are specifically Pacific Oysters (Crassostrea gigas). I have certainly eaten them at numerous restaurants in town, this was the first time I had them directly from the oyster farmers.

Oysters and bubbly at Edible Institute Hope Ranch oysters from Open Ocean Shellfish

Our Hope Ranch oysters at Edible Institute were served alongside glasses of sparkling wine during a break. Delicious! Briney, with a little crispness to the bite. I only took one, to allow the visitors from farther away to eat more, I can always get some at the farmers market. And I did this past weekend.

Buying
It only took one look of knowing from the friendly man at the stand and I got pulled in. I had to get more market tokens and I had to buy the shucking knife, but it was an item I needed anyway. Now I was prepared to buy oysters. I request half a dozen “small ones,” got a demo on how to open them, and I was good to go. They were about $7 for half a dozen, no matter the size.

Storing
The fresh oysters could be kept for several days, if you can even keep yourself from eating them sooner. Stored in the fridge in a container that preferably allows some drainage, with a wet, clean, dishcloth covering them. I kept mine in a stainless steel bowl with the cloth on top. If any of them smell bad, or are clearly dead, don’t eat them. A bad oyster is very very bad.

Shucking
I wrapped the oyster up like a glove in a dishcloth, flat side up, hinged side sticking out. Placing my opposite hand on top of the wrapped oyster to hold things steady, I wiggled the knife down into the hinge, gave it a twist, and it popped apart. After prying the top shell off, I ran the knife under the oyster to release it from the shell, and cleaned off any bits of broken shell or debris.
Then I ran the knife one more time under the oyster to give it a gentle flip over. This not only presents the nicer side of the oyster, but ensures it is completely detached from the shell and ready to slide into your mouth. This is key! How many times have you tipped your head back and the oyster does not drop in. So undignified.

Flavor
I made my own mignonette sauce, using a citrus champagne vinegar and finely chopped parsley and green onion. The traditional recipe is champagne vinegar, diced shallots, parsley, pinches of salt and pepper.

Practice makes perfect.

Eat and enjoy! I had four raw, and two I threw briefly onto a skillet with some olive oil, then ate with the mignonette. Both good. Raw is better, of course. You can also slice off the little scallop piece that attached the oyster to the shell and eat that.

Open Ocean Shellfish sells at the Saturday morning Farmers Market, in the corner farthest from Santa Barbara and Cota Streets. 8:30 am – 12:30 pm. They also supply shellfish at the Fish Market at the Harbor.
Santa Barbara Mariculture

green goddess dip

Fresh tarragon from BD's market stand.

When the warm season settles in, I start looking for tarragon at the farmers market. And when I start seeing it in lush bundles at BD’s Saturday market stand, that’s when I know that summer is here.

They sell it in bunches for a dollar, it’s usually more than I can use. One item I love making with it is green goddess dip. I got the recipe from Sandrine years ago, I first had it during a backyard bbq she hosted in celebration of her husband’s birthday and the full blue moon. Looking back at the calendar, I realize it was exactly five years ago, to this day.

Green Goddess Dip

3/4 Cup sour cream (can use Labneh yoghurt instead)
3/4 Cup good mayonnaise
2 garlic cloves, pressed or finely minced
1/4 Cup minced flat leaf parsley
1/4 Cup minced chives
2 Tbsp. minced tarragon
1 Tbsp. lemon juice, or a bit more to taste
1/8 t. salt
1/8 t. fresh ground pepper

Mix the sour cream and mayonnaise together, smoothing out any lumps.
Stir in all the minced fresh herbs, lemon juice and spices.
Cover and let sit in the refrigerator for an hour to let the aromatics flavor the dip. It’s even better if left overnight.
Serve with crudite, pita wedges, crackers or potato chips. I love it with sweet, crunchy carrots. It’s also a good dip with artichokes.

Eggs and things

Eating in with one of my favorite foods, eggs.

Poached egg and asparagus.
Bacon and scrambled eggs.
Soft boiled egg and asparagus.

Peacock farm eggs. Asparagus from that stall that always has asparagus and artichokes. Tamworth bacon from C’est Cheese.

Heaven. Even when eaten over the sink.

Carlsbad Aquafarm – San Diego

What a stroke of luck. Rob and I were already planning to explore the Hillcrest Farmers Market on this sunny day, but first went to breakfast in the gaslamp.

While we were there, I touched bases with Daniel, a cocktail acquaintance from my last trip to San Diego. We weren’t able to meet up for breakfast, but did stop into his new home in the gaslamp to say hello. By coincidence, he was heading to the farmers market as well, and dropped the win hint: amazing oysters could be had at the market.

Sold! We had our rendezvous at the market stall for Carlsbad Aquafarm, and feasted of a pile of freshly shucked oysters. They were $2 each.

They were crisp, every so slightly briny, smooth tasting and only needed the slightest drop of lemon juice to bring everything together into a juicy creamy mouthful of a delicious ocean bounty.

An unexpected highlight, fo sho. Jopsy joined us as well and popped a few oysters. When did I start loving oysters so much?

Hillcrest Farmers Market
DMV parking lot (Lincoln Street between Cleveland and Normal)
Every Sunday, 9 am – 2 pm

Carlsbad Aquafarm
http://carlsbadaquafarm.com

Santa Barbara Farmers’ Market

Lovely and delicious Thomspon seedless grapes. All this for about $2, from the Saturday morning market! I snacked on them all week.

Santa Barbara Certified Farmers Market
www.sbfarmersmarket.org

Santa Barbara Farmers’ Market

Look at this amazing display of Solanaceous produce!

I took this photo at the Saturday farmers market. I do not recall what farm this came from.
Wow, what a range of aubergines and peppers. They’re all in the same plant family, Solanaceae. Same family as potatoes, tobacco, tomatoes, chiles…

Santa Barbara Certified Farmers Market
www.sbfarmersmarket.org

Roots Farm – Blue Shakamaxon heirloom beans

A couple friends have been gushing about the beans at Roots Farm, from the Saturday and Tuesday farmers market. I was on my pinquito kick and by the time I was interested, they were nearly sold out, or not bringing them to the market when there was a chance of rain.The beans appeared today, just a few pounds when I made it to the stand, and I bought the whole lot!

Dried, they vary in color from a deep bluish black, to pale brown. Cooked, they change to a more consistent dark brown, but retain a little variation.

More experimentation required.

Shepherd’s Farm pinquito beans

I have to give a big shout out to Shepherd Farm, who sets up shop in the middle of the Saturday farmers market, the first aisle along the Cota side. I believe he comes to the Tuesday evening market, but I’ve lately only been going to the Saturday market.
This time of year he has a variety of newly harvested dried beans, including one of the prides of Santa Barbara county, the diminutive pinquito bean.

It’s used in the classic Santa Maria style tri-tip meal, and unsurprisingly are called Santa Maria style beans, very similar in flavor to ranch style beans or bbq beans.

The pinquitos are cute, pink, firm, and small. They cook up fast because of their size, and even faster because Shepherd’s are so fresh, grown in Carpinteria. They’re sold by weight, $4 a pound.

He sells several types of beans, and the big bins of them are down to bits and pieces by the end of the market. But I am all over the pinquitos, as they are not commonly available like pintos or kidneys outside of the area.

Btw, Shepherd Farms also has a CSA program.

Here is my Santa Maria style pinquito beans, adapted from Recipezaar.

Santa Maria style pinquito beans

* 1 lb pinquito beans, dried
* 2 slices bacon, diced
* 1/2 cup diced ham
* 1/2 onion
* 2-3 garlic cloves, pressed (I used roasted garlic cloves)
* 3/4 cup tomato puree
* 2 Tbls cup red chili powder (I use smoked Chimayo chile powder)
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 tablespoon dry mustard (I used Coleman’s hot mustard)

Pick over beans to remove dirt and small stones; cover with water and let soak overnight in a large container. Drain.
Sauté bacon and ham until lightly browned in a pressure cooker pot, then add the garlic and sauté a minute or two longer.
Add the beans to the pot, cover with fresh water and pressure cook them for 15 minutes. Or, simmer 2 hours in a standard pot, or until tender.
Release the pressure, and add tomato puree, chili sauce, sugar, mustard, and salt. Stir and taste, then eat!
Keep warm on low heat until ready to serve.

Shepherd Farms
6701 Casitas Pass Road
Carpinteria, CA 93013
shepherdfarmscsa.com

Santa Barbara Farmers’ Market

Saturday at the market is a highlight of the week. Not only is it an opportunity to do the weekly shopping, but it’s a social hub as well. Many of my friends go to the market, and every Saturday morning I expect to hear my phone bleep with “Market @ 10?”

When gasoline prices went up in 2009, the cost of produce at the market was actually less than grocery stores, in addition to having locally grown organic produce that is more nutritious, tastes better and supports the local community.