Meyer Lemons, Majestic Garlic Pickled Garlic, SoNo Trading Going Wholesale
See what's fresh at the markets this week
Posted Friday, January 28, 2011, 01:13PM
You can keep your oranges, your grapefruits, and your kumquats. When it comes to winter citrus I’m all over the Meyer lemon. This thin-skinned native of China is a cross between a lemon and mandarin orange, giving its plentiful juice a marvelous sweet and tart flavor. Surprisingly, they once were simply a decorative houseplant, but back in the early 1900s, the USDA sent a guy named Frank N. Meyer—an agricultural explorer—to Asia to collect new plant species. He picked up thousands, including this fruit, which was named in his honor. Meyer lemons are grown in Texas and California—including my backyard. The dwarf variety not only thrives in the ground; it does well in large pots so you can try your hand at raising one if you have a sunny balcony. If that’s a non-starter, take a look for Meyer lemons at any of our local farmers markets. They’re grown by lots of our farmers.
Majestic Garlic Pickled Garlic Cloves
I love garlic. And, for years I’ve loved the garlic spreads sold by Majestic Garlic at many local farmers markets. So, I was tickled to see their bottles of pickles. Raw pickled garlic cloves, that is. They have three varieties: regular, curry, and cayenne. Nosh on these crunchy cloves, add them to salads, add them to a martini, stuff them in olives. I recently mixed some of the cayenne cloves with halved Brussels sprouts, sliced red onions, oregano, salt, and olive oil for roasting. It added a nice kick to a winter side dish.
So Long to SoNo at the Farmers Markets
I guess you can file this under “growing pains.” SoNo Trading Company launched its business in 2009 with several homemade mustards and spicy pickles that they sold at the farmers markets, along with their tasty Cuban sandwiches. They were and continue to be a hit. But the guys who own the business, Zach Negin and James Magnatta, have plans to go wholesale so they can grow. Sadly, that’s taken them out of the markets. But they’re hoping to have their Champagne Garlic and Hong Kong Habanero mustards in San Diego stores (and in L.A., for that matter) in a couple of months. In the meantime, if you’re craving their mustards, they still have those two flavors and their Deli Style in stock. You can contact them directly to buy some jars at email@example.com. Ah, but what about their Cuban sandwiches?
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