Updated 2008-08-16 20:48:00 ID=17:3

© 2008 The Romantic Table
Shopping at Templeton Farmers market 2008-06-08 16:14:10:6
Photo by Larry McGourty
©2008 The Romantic Table

Chef Sue shopping for oyster mushrooms.

Where: at Templeton Farmers Market.

When: Saturday.

Time: 9:00am to Noon.

Farmers Market - Templeton California


Now that we’re getting into the late spring- when produce and fruit are starting to be very fragrant, tasty and eye-popping, I’m really getting excited about all the potentially delicious meals I can cook and serve!

We arrived early at Templeton's Farmers market Saturday, and already the Avila Port Seafood booth had a line of people. They had lots of fresh sole, cod, snapper, ahi tuna, swordfish, crab, and their own fresh ahi tuna salad, plus more.

All the booths looked wonderfully appetizing ! One of the more unique booths, Oak Hill Mushrooms of Atascadero, sell their own fresh grown oyster and shitake mushrooms that are cultivated on hanging pasteurized rice straw balls. It was amazing to see firsthand. See photo. We couldn't pass up the fresh Shitake and pink oyster mushrooms to use in a recipe with Porcini fmushrooms and fuscili pasta.

There were booths that had frozen Angus beef, lamb, chicken, duck breasts, pork and wild game.

Shopping at Templeton Farmers Market 2008-06-08 15:24:58:4
Photo by Larry McGourty
©2008 The Romantic Table

Shopping at Templeton Farmers Market.
Erickson Farms had some gorgeous ripe cherries. They’re in season and available for the next four to six weeks. ---Down the line, Bautista Farms had some tasty ones too!

Peacock Family Farm had some of the best looking basil we’ve ever seen. We bought two bunches and plan to make a classic pesto this weekend. The basil was exceptional fragrant, so it should make an outstanding Classic Basil-Walnut Pesto with Linguine.!

I’m so excited! –I finally found a source for fresh Meyer lemons at Paul Madonna’s booth. And then there were fantastic strawberries at several booths—ALL delicious! Strawberries are coming into their best right now. There were booths with all the cole crops, carrots, spinach, gorgeous golden and red beets and delicious looking baby carrots. Several booths still had nice looking asparagus. There is till time to make A to Z Pasta with Balsamic Butter or an Asparagus Risotto.

Now that we’re getting into the late spring- when produce and fruit are starting to be very fragrant, tasty and eye-popping, I’m really getting excited about all the potentially delicious meals I can cook and serve! –The only problem is deciding which I should cook first! –I want to try all the ingredients out ASAP, BUT---you can only eat so much at a time---and that is my dilemma!




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A tip from Sue!

Make your salt and pepper your "right -hand" aid

An easy tool to have handy at all times in your kitchen is your customized combined salt and pepper shaker. Buy a clear plastic shaker with a handle on it. Make yourself a "customized salt and pepper combo or "house blend." Ours is three parts ground pepper to one part salt. Having one of these handy really cuts the prep time down when doing breading and preliminary cooking!