At the Market
What foods to watch for this month
[ IN SEASON ]
Imagine a sultry day in July. A basket of plump brandywine tomatoes from the farmers market is on your lap. You pick one up, take a bite, and your chin is covered in sweet, warm juice. Your mouth is happy. The air is fragrant with earthy tomato aromas. It’s summer. Now slice them up with basil and burrata and drizzle with grassy olive oil and a sprinkling of sea salt, make a tomato tarte tatin, whip up gazpacho, pickle the green ones—or fry them up. At the end of summer, cook down a big batch and can them for winter.
[ BITES ]
There are few combinations as satisfying as sweet, salty, and crunchy—which is why nut brittles are so popular. When Sean Phillips was deployed in Iraq, his mother-in-law would send him care packages of her peanut brittle, which he shared with his buddies. Now retired from the Navy, he adapted the recipe on a dare, trying other nuts—cashews, pistachios, and almonds—to create a light, addictive snack. He named it Linda’s Brittles after his wife, and is selling all four varieties at the Little Italy Mercato, Scripps Ranch farmers market, and the Hotel Del. lindasbrittles.com
[ FRESH FLAVORS ]
Baron Family Reserve from Jackie’s Jams
When Dave Baron bought Jackie’s Jams last year, he took over a San Diego institution. What local child doesn’t want Triple Berry jam in their PB&J sandwich? What adult doesn’t crave Meyer Lemon Marmalade? Baron has been faithful to tradition, but
[ COOKBOOK ]
In My Kitchen
If you’re a fan of the Food Network show Chopped, you’re probably a fan of Ted Allen’s culinary joie de vivre. His beautifully photographed new cookbook In My Kitchen ($35/Clarkson Potter) brings that enthusiasm for life in the kitchen to dedicated home cooks with 100 recipes inspired by world cuisine. Some, like his grilled skirt steak with roasted jalapeño chimichurri, are simple, emphasizing basic ingredients and techniques. Others, like the Thai curry with chicken and fresh noodles, require more time and finesse—but are worth the effort. These recipes include clever flavor twists and how-to’s for useful condiments like preserved lemons.
By Caron Golden, an expert on local
markets and farms. See more of her
Local Bounty finds every week