On a recent brainstorm with our staff, we thought, “wouldn’t it be great to have beverage pairing suggestions for some of our sandwiches?” What a delicious idea, especially since we have such a fantastic line-up of specialty Boylan’s sodas and our house made artisan iced teas and lemonades.

So, of course, we got to straight to work and sampled away (another great part of my job).  After our taste test, we came up with a selection of the best combinations that will be extraordinarily pleasing to your palate.

Since cherry and orange both taste great with the flavors of cranberry, goat cheese, and green apples, we highly suggest Boylan’s Black Cherry and Orange Cream Sodas with our Highway 128, a roasted chicken, Herbes de Provence marinated Cypress Grove’s goat cheese, ancho chili cranberry chutney, organic farmer’s market greens, green apple on wheat, and our Drunk N’Goat in Paris, a Herbes de Provence marinated Cypress Grove’s goat cheese, cranberry chutney, French brie, caramelized onions, green apple and organic farmer’s market greens on curcama hazelnut.

The dark, sweet, spicy flavors of cola and root beer are classic matches with beef and pork. (That’s why these sodas are also common ingredients in many meat marinade recipes.) We recommend trying the Steak BLT – carved steak, applewood bacon, romaine lettuce, roasted tomatoes, herb aioli, caramelized onions on toasted rustic white bread – alongside the Boylan’s Root Beer and Cola.

For a savory sandwich – especially one with chicken – a refreshing, fruity black iced tea makes a terrific match.  That’s why the Passionfruit Iced Tea from Sugarbird Sweets and Teas is perfect for the Chicken MBT, a sandwich with roasted chicken, Gioia fresh mozzarella, basil pesto, tomato, balsamic vinegar, and organic farmer’s market greens on ciabatta.

And, last but not least, tart and sweet citrus is a wonderful partner for fish, especially with tuna. Try our Success With Citrus (Tuna), an all white albacore tuna with citrus aioli, green apple, organic farmer’s market greens, tomato, red onion on buckwheat bread with our housemade Farmer’s Market Blood Orange Lemonade.

We hope you have a chance to enjoy these combinations soon, and we’ll let you know if we come across any new delicious findings.

We are so lucky to be living in Southern California, where there is a Farmer’s Market being held somewhere in the city every day of the week.  Two of my favorites are Santa Monica’s, on Arizona and 2nd, held on Wednesday and Saturday, and Hollywood’s on Ivar and Selma, held on Sunday.

Since these markets also happen to be the largest and most popular in the area, a good plan will help you maximize your time and value.  Here is my list of tried and true Farmer’s Market tips that will help you do exactly that.

Prep Work:

Know that it’s cash only, even for restaurants like us! Make sure to stop at the ATM. 

Expect to pay about $30-40 a week, if you cook at home a lot, or less if not.

(Keep in mind that fruits are more expensive than vegetables.)

To haggle or not to haggle? Farmers typically price their items to sell so they are usually priced just right.

Pack up a few reusable totes for all of your purchases.

Parking:

Santa Monica – Free parking for up to 1 ½ hours is available at several public parking lots on blocks surrounding Arizona.

Hollywood – Since it’s on a Sunday, the meters along perimeter streets, like Sunset, Ivar and Cahuenga are free, but they go quickly. Even better is parking in the Arclight Cinemas’ lot (entrance on Ivar off of Sunset). Right next to an entrance point and costs around $4.

When To Go:

The markets are best right when they open, between 8am and 9am.  Not only is parking easier, but you’ll have the first pick while enjoying the quiet energy of the market getting ready for it’s busy day.

What To Buy:
Some of our favorites (and mainstays on the Mendocino Farms menus):

Jaime Farms and Underwood Farms – leeks, chard, beets, kale

Life’s a Choke Family Farms – cauliflower, broccoli, asparagus and artichokes

McGrath Farms – baby beets, Seascape strawberries, and winter greens

Coleman Farms – leafy greens, winter greens and herbs (when in season, custard apples and cherimoyas)

Tutti Fruitti Farms – heirloom tomatoes (summer) and butternut squash (winter)

Ha’s Farms – Fuji apples, Asian Pears

Stay in touch to let me know how it goes.  I’d also love to hear some of YOUR favorite Farmer’s Market tips and experiences too!

Post your comments or e-mail me at judy@mendocinofarms.com

Chef Judy

What you’ll need

During your weekend shopping purchase a pre-made pizza dough – varieties at Trader Joe’s make for a good crust.

1 Lb. Monterey Jack Cheese or Mozzarella  - I prefer to shred the cheese myself as it tastes fresher and is more gooey when you melt it

1 jar of your favorite marinara sauce of spaghetti sauce

4 oz. of thinly sliced prosciutto

Fresh arugula

How To

Bring the dough to room temperature – take out or fridge at let sit on floured surface for about 10 minutes

Set your oven rack to the bottom most setting and preheat oven to 450°

Take out a sheet pan and dust with polenta or corn meal (don’t worry – you can substitute flour)

Dust the dough with flour – stretch, don’t knead the dough, to fit your sheet pan

Gently brush the dough with olive oil

Spread out about 3-4 tablespoons of tomato sauce on the dough

Sprinkle with shredded cheese

Bake for 10 to 12 minutes, rotating once about halfway through, until dough is golden and crispy, and cheese is bubbly

Remove from oven and quickly layer thin prosciutto over pizza

Finish with a sprinkling of fresh arugula

Cut and serve with your favorite salad

Enjoy!