Thousands of Words from the 2017 Inaugural Santa Cruz Farmers' Markets Pop-Up Breakfast

Every summer the Santa Cruz Farmers' Markets hosts a series of pop-up brunches. I was lucky enough to go to the very first one in 2012; and every year since I've been invited back for an event or two as a photographer. What delicious fun!

Today was the inaugural event for the 2017 series. You can read more about the line-up here. As for the title of this post: Thousands of Words...well, you know what they say about a picture. And I took a lot of pictures.

I thought I'd share a few...with a few words alongside the photos. These events are about the farmers and the seasonal produce...

...they are about the people. In this case Nicki Zahm and Nesh Dhillon of the Santa Cruz Farmers' Markets wrangled Chef Erin Lampel of Companion Bakeshop (their Facebook page) and her team cooked for all 145 of us. The sister duo, Nicole and Natalie, of Santa Cruz Cider Company shared their hard cider. The youths of FoodWhat?! served. And we heard from Sarah at Fiesta Farms.

...they are about the community...and connecting people to their food producers.

...they are about the drinks. That dry hard cider was fabulous.

...and, of course, they are also about the food. Here's Chef Erin's menu...

FRESH BREAD WITH AVOCADO

Companion bread with mashed avocado, lemon, spices, and micro greens

EARLY SUMMER SALAD

Apricots, raspberries, blackberries with arugula and a simple vinaigrette

COMPANION QUICHE WITH SAUSAGE

Fiesta Farms eggs, spinach, scallions, mushrooms, and herbs

...with a size of El Sachichero nettle sausage

ROASTED ROOTS

Potato, carrot, and leek with thyme aioli

SWEET FINISH

Lemon teacake with fresh strawberries and whipped cream

It was a beautiful day on the north side of the Monterey Bay. I can't wait till the next one.

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event." Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...

Culinary Adventures with Camilla

Search This Blog