At the Market
What to watch for this month
[ IN SEASON ]
Spring = artichoke season. Stuff the big globes with shrimp or crab. Roast the babies in olive oil and balsamic vinegar. Or just trim the sharp tips, steam, and eat with your fingers—dipped in melted butter and garlic salt, of course. (Be sure to eat the meaty stems, too!)
[ SHOP TALK ]
Homegrown Meats at Whole Foods
The La Jolla Butcher Shop is no longer the sole outlet for Matt Rimel’s Homegrown Meats. Whole Foods now carries all primal cuts of his grass-fed and -finished local beef in 11 SoCal stores (including La Jolla and Hillcrest). The Black Angus and Herefords are raised under WF’s Global Animal Partnership program, as well as Animal Welfare Approved and American Grassfed Association standards. So they’re well cared for, hormone- and antibiotic-free, and feast on green grass and silage up at Mt. Palomar before finishing in Paso Robles (no brush, better feed). Watch for Rimel’s hot dogs and burger patties coming soon, too.
[ SWEET NEWS ]
Bread and Butter Baking Co.
Pastry chef Rachel Caygill (previously of Bankers Hill Bar + Restaurant) has a devoted following of discerning sweet tooth addicts. Now she has her own catering biz. Hire Bread and Butter Baking Co. for pies, Danishes, cinnamon rolls,
mini-dessert bars (think banana dulce de leche, sweet and salty chocolate cake, and mint chocolate chunk ice cream sandwiches), and wedding cakes—or visit her clients Carnitas’ Snack Shack and Starlite for nibbles.
[ COOKBOOK ]
Salad for Dinner
In San Diego, it’s easy to eat salad year-round. But it needn’t be strictly a lettuce affair. Try incorporating other, heftier greens and ingredients like grains and proteins with the help of Jeanne Kelley’s Salad for Dinner ($35/Rizzoli). Kelley approaches salad making with the preparation of a surgeon. You’ll get instructions on selecting and washing your greens, what to keep in the pantry (nuts, oils, acids), and how to make a vinaigrette. Then come the seductive recipes, like the wilted Swiss chard salad with caramelized onions, croutons, and fried eggs; sardine-stuffed piquillo peppers with lemony greens and whole-wheat couscous; and Indonesian slaw with pineapple, chicken, and spicy peanut dressing. The photos are lavish; the recipes are both imaginative and easy to follow.
BY CARON GOLDEN, an expert on local