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Local Bounty: What to watch for at the markets this month


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Crab Meat to Go

Taking apart a crab is a fun but messy affair—and often doesn’t yield much meat for the effort. So, when Catalina Offshore Products learned that they could get shelled, pasteurized Pacific Stone Crab from a crab-rich area just 200 miles south of San Diego, they were in. Producer Baja Crab combines lump and shredded meat in one-pound containers that will keep for months when refrigerated. The taste is so good that The Linkery and Hudson Bay are already using it. The labelled product will soon be sold in supermarkets. Meantime, buy it at Catalina Offshore Products’ warehouse off Morena Blvd.

The Encyclopedia of Sandwiches

Local food writer Susan Russo is on a roll. Following the publication of her little black book Recipes Every Man Should Know is The Encyclopedia of Sandwiches ($18.95/Quirk). Sandwiches, of course, are the perfect hand-held meal, but not all sandwiches are equal. There’s little technique to the classic P.B. & J. But a banana split sandwich? Now, that’s a snack with attitude. The book takes you from an irresistible all-in-one breakfast sandwich, with waffles, bacon, eggs, and hash browns, to French-influenced Vietnamese Bánh Mì “hoagies,” and then around the world again to Persian kofta pockets and the Mexican torta. You’ll recognize a slew of classics and enjoy some new adventures in bread-hugging dishes.

Marian’s Organic Extra Virgin Olive Oil

We now have two local olive oil producers in the San Diego area. Temecula Olive Oil Company has long been the only player, but Marian’s Organic Extra Virgin Olive Oil released its first harvest in the spring and can be found at the Little Italy Mercato, the Hillcrest Farmers Market (sold by Sage Mountain Farm), and soon at SoCal Whole Foods stores. The olives—Mission and Manzanilla—are grown on 80 acres in Temecula and pressed by Cid da Silva of Bella Vado Splendid Oils in Valley Center, creating a delicious unfiltered oil with a fresh grassy flavor.

How many ways can you enjoy a peach?

Certainly, there’s eating out of hand, grilling, turning out a pie, making sorbet, jamming, and making salsa or a coconut-peach gazpacho. However you like to use them, the time to use peaches is now. You can find the fruit almost everywhere, but the best come straight from the farms where they have that irresistible, sweet summer fragrance. Try Flavor King (technically a pluot, not a peach), O’Henry, or Elberta varieties from farms like Smit Orchards at the farmers markets.

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