email: [email protected]
SOLVANG’S GREAT FARMERS’ MARKET. As previously reported, the Solvang Farmer’s Market, held on Wednesdays from 3:00 to 7:00 PM on First Street between Mission (246) and Copenhagen is a large weekly community event. You will frequently run into some of our best chef’s…like Budi, of the fabulous Ballard Inn and Restaurant, was there yesterday with his wagon overflowing.
FIRST ASPARAGUS OF THE SEASON. My favorites were the chanterelle mushrooms, selling here for $15.00 per pound and the first asparagus of the season. The market was filled with all sorts of green, leafy things, such as kale (many varieties), swiss and rainbow chard and spinach. Speaking of Kale, I bought a bag of the baby variety to make KALE CHIPS. (This recipe is for regular kale, baby kale would take less time to chip! The salt should be of the sea variety, particularly if you are not using other spices.
LIKE THE HITCHING POST. One of my favorite purchases was a half pound of chanterelles. I am going to try to reproduce the fabulous chanterelle appetizer or side at “The Post”, as we say. All I was able to squeeze out of the adorable executive chef, Brad, is that the sauce (too awesome) consists of beef stock and port. I found one chanterelle recipe that might work. All you need is some of that great toasted bread.
And then there are those beautiful pencil thin asparagus. They are headed to a pasta dish with some crisp pancetta and peas.
So that’s it for you foodies. Please forward your recipes and ideas. The Santa Ynez Valley is heaven for us foodies !! And, with that, big, outfitted kitchens are one of the biggest draws on properties today! For a selection of properties with great foodie kitchens, get in touch with me: call or text (805) 588-3616, email: [email protected].or write your comments below.