SEASONAL CHEF
Finding and using 
locally produced food


Nesco American Harvest 700-Watt Food Dehydrator
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The Farm to Table Cookbook: The Art of Eating Locally
By Ivy Manning
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Market Report
Santa Barbara, Calif.
June 21,  2008

The Market:
Santa Barbara Farmers Market
Santa Barbara St. at Cota St.
Saturdays, 8:30 a.m. to 12:30 p.m.
(805) 962-5354

Market-Goer
: Mark Thompson



What I Bought:

assortment of peaches, nectarines, plums and apricots

Price: $2-3/lb.


sapotes, cherimoyas and avocadoes

Price: $.75/each for avocadoes
$2.50/lb. for cherimoyas and sapotes


eggplants and tomatoes

Recipes: Heirloom tomato salad with pesto vinaigrette   
Seven eggplant recipes from around the world

Price: $2.50 lb. for eggplant
$3/lb. for tomatoes


(clockwise from top left) sugar snap beans, Romano beans, snow peas, green lake beans, dragon tongue beans

Recipes: Nine green bean  recipes

Price: $3/lb.


giant purple onions, aracunua chicken eggs

Price: $4/dozen for eggs
$1 (giant) and $.75 (smaller) onions


Erba stella and basil

The Erba stella was sold in a large bag with a sign on the table that said it is "great on pizza." According to the seed catalogs I checked online upon my return from the market, it is also known as buck-horn’s plaintain,  and is "prized in Italy for its mild nutty flavor and crunchy texture." 

Price: $3/bag for Erba stella
$1/bunch basil


Copyright 2005 Seasonal Chef