Intro

2290213271_59e53f9086.jpg

Gabe, Baron and I along with my parents are enjoying a relaxing week on the beach of Mission Bay. I think of it as a sort of last hurrah before baby #2 arrives. Not to say that when he comes our lives are over, but rather life will become all the more hectic. Packing our already over-the-required-weight-limit bags and hopping on a plane is about to become a bit more of a chore. So we are relishing this time we have to spend with each other, our first-born and our family in beautiful Southern California.

2294444591_55850b69d9.jpg

In anticipation of this trip I of course set out to find the favored food finds of the locals. What makes San Diego unique from a food standpoint and where can I sample the best?
A couple things stood out among the extensive Internet research I did. First of all fish tacos are a must and the elusive California burrito, which is made up of carne asada and French fries and is legendary around these parts. We have yet to cross these food finds off of our vacation checklist but rest assured that I will not leave this state without sampling a hefty burrito stuffed full of juicy, marinated steak and crisp, fresh from the fryer fries.

2294445305_86f11694c8.jpg
The other must do item on my list, and I was very adamant about this one no matter how long the drive, was to visit a farm made famous for the beauty of its produce.
While working at Spago in Beverly Hills I can still remember the thrill and excitement the kitchen crew felt when produce was scheduled to arrive from this Southern California farm. The berries from this farm were minute in size but the flavor that inhabited your mouth with one bite was as big as the sun which gave them their sweetness.
Among the most memorable were the Frais du Bois. These wild strawberries are famous for their intense sweetness. Their little strawberry bodies contain an intense strawberry flavor that makes my favorite Washington berries bow down in admiration.

2294445735_289fb9e9e2.jpg

These little berries held a position of honor. They were treated with the same amount of care and respect as our famous diners. The moment these beauties were hand delivered into our kitchen they were plucked from the crowded berry basket and laid out side-by-side on an impeccably clean and soft towel lined sheet tray. Each berry was inspected for mold so we could quickly remove any damaged fruit to ensure that it would not contaminate any of its delicious friends.

2294446139_c86ee0b141.jpg
During our time living in Los Angeles, Gabe and I had often talked about visiting this farm where these berries and other amazing produce originated. But my days were primarily spent working in the kitchen and later my days off were devoted to helping Sherry with her book she was then working on. So with great sadness we left our home in L.A. having never visited the produce Mecca.
Now you can better understand my pressing desire to make the pilgrimage to this highly respected birthplace of beautiful fruits and vegetables.
The farm itself was a scenic thirty-minute drive from our condo. With our GPS in hand we embarked on this journey not knowing what to expect except that this particular farm is not clearly marked. But as we drove around a bend in a beautiful country studded with prickly cactus and immaculate horse stables, I spotted rows and rows of varied goods. I recognized the humble stand from magazines and TV shows that have highlighted this farm.

2295237420_9320335644.jpg
My mouth watered and my mind raced with endless dinner possibilities as I perused the variety of fresh from the earth vegetables. We were probably asked three times if we needed any help before I finally began to commit to exactly what was going to make the cut. I wanted to take everything home.
The carrots were stacked pristinely in hues of oranges, reds and deep purples and sat next to the diminutive beets of red and gold.
The vast array of greens screamed to be turned into a lightly dressed salad and the large in flavor but small in stature brussels sprouts were calling my name (they also told me that they wanted to braise in cream – and who can argue with that).
My knowledge of citrus varietals was humbled as I picked up what I thought to be the most amazingly scented lemon – imagine my surprise when I was told that the yellow as the sun fruit that I held in my hand was actually a lime, and the lemons that I sought were actually the color of oranges.

2295239376_4fecede364.jpg
Sadly the strawberries that I remember so fondly were small in numbers (literally, we bought the last three) but were still as tasty as I recall.
Three large bags full later we walked away from the farmstead eager to delve into this bounty.
I did very little to the vegetables as the artists who took the time, care and energy to create the perfect conditions to raise such gorgeous food had done the work for me. The carrots and beets were tossed in oil, salt and pepper and roasted until tender. The cauliflower was cut into quarter inch slices drizzled with oil, salted and roasted until crisp.

2295238428_2c2a6347be.jpg
In olive oil and butter the minute brussels sprouts were sautéed until caramelized then, obeying their wishes, braised in heavy cream until fork tender.
We picked up some red and green butter lettuce, arugula and mustard greens and gave them a quick toss in a shallot mustard vinaigrette. The salad was topped with grilled chicken and steak.
The three strawberries were devoured before we got into the car and finally the citrus has found it’s way into a tasty batch of rosemary lemonade which we have been enjoying as we are now back at the condo once again overlooking the bay and enjoying the time we have left of this sunny vacation.
My sincere appreciation and respect goes out to all of those who take great pride in their life’s work to grow and produce food the way in which God intended us to enjoy it. I hope that through my cooking, baking and tools such as this blog I can encourage others to care enough about what they eat to value the work and dedication of those who have devoted their lives to gifting us with such bounty.


2294445907_d0e040fb36.jpg

Shallot Mustard Vinaigrette
1 tsp good quality mustard
3 tsp minced shallot
½ tsp honey
2 Tbl White Balsamic Vinegar
2/3 c Olive oil
Salt and pepper to taste

Add the first four ingredients then slowly drizzle in the olive oil while whisking. Add salt and pepper to taste. You may also add a squeeze of Meyer lemon if desired.

 

9 Responses to “Sunny and 70 in San Diego”

  1. Aran

    Wow… That was beautiful Ashley. Seriuosly. I share the same passion for farmers and artisans in general that take pride in their craft so reading your post almost brought tears to my eyes. Those photos were beautiful and my mouth was watering. Great quality ingredients don’t need any difficult technique. Thank you for sharing that and have fun in your vacation! I love reading your blog.

    Reply
  2. Heather

    California burritos are not the same anywhere else. I’m from san diego but go to college in nor cal and the burritos here do not compare. enjoy!

    Reply
  3. artisansweets

    Aran – I am so glad that you share a similar passion and you understand what I was trying to communicate. It is very refreshing to meet people who are on the same page and value great quality food the way I do. Thanks for your comment.

    Heather – I am so sorry that you are without the So Cal burrito. I still have yet to try it but I will try not to rub it in to much. :)

    Reply
  4. Tim S.

    I hope I’m not too late! If you are still in San Diego, I recommend getting a California Burrito at Roberto’s and enjoying the spectacular views of Torrey Pines State Reserve and the beautiful Pacific Ocean. It is on Carmel Valley Road just east of the 101/North Torrey Pines Road.

    About 5 miles from there, you can visit Chino Farms. It is the place where the top chefs in San Diego get their produce .

    Best Wishes.

    Reply
  5. roxana

    Ashley, I just discovered your blog today and fell in love with your stories and the photos. And I think this one I like the best ( trying hard to move from the licking fingers good chocolate frosting) and would love to go this farm. Could you share the name and/or address? pretty please….

    Reply
  6. artisansweets

    S&S – Thanks for such a wonderful compliment but the credit goes to my husband. He’s the artist behind the camera.

    Tim – We have a Roberto’s right by where we are staying. I’m assuming it’s a small chain. We actually read that Adalberto’s was the place to go for authentic Cali burritos, but maybe we might have to stop at Roberto’s today before we head out.

    Roxana – I know I was a bit elusive on exactly which farm it was and I apologize. As my husband was taking the pictures they asked that he stopped out of respect for the owners as they have gotten burned in the past for people using the photos for the wrong reasons. I would hope that if the owners ever saw these photos and this post that they would understand that my desire is to honor them and the work they do. Having said that, the farm I am talking about is indeed Chino Farms – where Tim, in the above comment tells me I have to go to. :) Thanks for your comment.

    Reply
  7. Carrie

    I absolutely love your photos and your writing is stellar as well. I live in Maine and I eagerly await the farmers market here opening in April. If it ever stops snowing. There is nothing quite like keeping it local when you can. The quality just can’t compare. You and your husband are truly artists. Thank you so much for sharing :)

    Reply

Post a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>