The Farmer's Market and Heirloom tomato and Cucumber salad..

Sorry for the lack of posting here this week.. it has been really busy

around here! So on my last visit to Nipomo we had a chance to visit the San Luis Obispo Saturday morning farmer's market and oh did they have some great veggies! This is a great Farmer's market with amazing fresh fruits, vegetables, flowers and baked goods. I highly recommend it.

These are the coolest beans I have ever seen- not sure of the name but so pretty! This farmer had the best salad fixings, he will put together a grouping of fresh greens for you that is to die for. Just tell him what you like and he will make you a bag that will last many meals for just $5.00.

Amazing flowers!




The biggest artichokes I have ever seen!

Cool pumpkins- I bought a bunch of the cutest little white pumpkins from her with all of the cute little curly cues on them.

Now for the good stuff- the Heirloom tomatoes..

My Aunt Carol made the best Heirloom tomato and cucumber salad I have ever had. I loved it (that is saying a lot because I am not typically a fan of the tomato!)

So I thought I would share the recipe with you...


Aunt Carol's Heirloom Tomato and Cucumber salad

2 oz. Garlic Red wine vinegar
3 oz. Good olive oil
2 cloves garlic
1/2 tsp. salt
fresh pepper (to taste)
fresh basil cut thin (to taste)
fresh cucumber peeled and sliced thin


Use a variety of tomatoes
We used:
yellow pear tomatoes
zebra green tomatoes
and orange and red heirloom tomatoes
Clean and cut bite size

Stir Cucumber and Tomato with dressing and serve

Find out about all of the Central Coast farmers markets here..

My Sparrow - stylish responsibility

Yummy- Lemon tarts!

Here are some of the yummiest and easiest little goodies I have had the pleasure of making. My cousin introduced me to these..

The recipe could not be easier...

1 Package Pillsbury frozen  puff pastry shells (you could make them from scratch)

1 Jar lemon curd (I like Trader Joe's)

Fresh raspberries, blueberries and blackberries (if you like or just one or two)

Bake the pastry shells as directed. 

Let them cool and pull out the centers.

Scoop in Lemon curd (as much as you like)

Top with fresh berries

Oh so yummy, fast and easy- you will be remembered for this one!

Enjoy!

My Sparrow

Blueberries....

I have just returned from the Central coast where I was supposed to be relaxing and getting recharged- not sure if that actually happened. Beyond that- we spent some time this weekend picking our own fresh berries and making home made blueberry and blackberry jam. More to come in another post on our other adventures.

These are literally the fruits of our labor. We picked these beauties at Santa Barbara Blueberries at Restoration Oaks Ranch in Gaviota. They are on hwy 101 (1980 Hwy 101).

We had more than we knew what to do with and it was very fun and rewarding! I have decided that we have to grow some in our yard as the third major fruit in our little backyard garden! The challenge is finding one that will be happy here in Southern California.

Our simple jam recipe is...

This makes 3 jars of jam- it can be divided or multiplied depending on how many berries you have.

Cook together in a large, heavy bottom pan:

•6 cups ripe berries
•3 cups sugar

Cook over medium high heat for 35-40 minutes.

When jam is ready (it reaches 220° and sheets off the side of the spoon) add 1/4 c. lemon juice and cook a few more minutes. The jam will re thicken. Pour into sterilized jars and seal.

You can leave the lemon juice and orange peel out for pure berry flavor.

We did not seal our jam jars- it will keep in the refrigerator for up to 2 months- mine never lasts that long.


Happy picking!!