Updated 2009-05-31 16:16:28 ID=398:3

© 2009 The Romantic Table
©2009 The Romantic Table, Leafy greens specialist Ralph Johnson explains the difference between the three types of dandelions greens he brought to Templeton Farmers Market. 2009-05-31 16:13:17:146
©2009 The Romantic Table

Leafy greens specialist Ralph Johnson explains the difference between the three types of dandelions greens he brought to Templeton Farmers Market.

Farmers Market May 30, 2009


It was a gorgeous morning and we had an early start to Templeton's Farmers Market because we knew the park was going to be busy today with so many other events taking place there. We weren't disappointed by all of the sights and sounds of some incredible edibles!

We were able to find a convenient parking place and headed straight for Ralph Johnson's organic herbs and greens booth on the south side of the park. He was reserving a bunch of each variety of his dandelion greens for us to use in an article and photo essay this week. We weren't disappointed with their quality. The three varieties that we purchased were "Smooth Leaf Italian Red", "Rough Leaf Italian Red", and "Catalona" (originally derived from Catalina.)

Before we left his booth, we also noticed an unusual green and red speckled lettuce. I asked what it was called and learned that it's known as "Speckled Troutback Greens." I purchased a head and plan to turn it into an interesting salad. It looks so unusual that it should make a very photogenic salad!

We left there and decided to see what else was intriguing at the market. There were lots of greens available and of course several vendors selling strawberries. We noticed that cherries, peaches and apricots are now showing up. We bought a few white peaches to try and continued on.

©2009 The Romantic Table, Fresh Zucchini blossoms are now available at Templeton Farmers Market 2009-05-31 16:15:41:147
©2009 The Romantic Table

Fresh Zucchini blossoms are now available at Templeton Farmers Market
Just down the way, near Stoltey's Honey Booth we saw some gorgeous zucchini blossoms. at another North County booth. Boy do I have a new mellow recipe for those! I purchased three baskets of the blossoms and we continued on back toward our car.

Down near the Olde Port Fisheries booth my husband asked if I wanted anything from it, as there was no line. They make the best smoked salmon! With asparagus in season, I could really go for a Smoked Salmon , Asparagus and Dill Frittata, so we headed there. We purchased a pound of the smoked salmon at $ 17.95. Which is very reasonable. It's so delicious and it's so versatile, it goes a long way!

While we were being taken care of by the "Avila Port people," we noticed that just at the next booth that there was a lot of commotion and interest at the Morro Bay Oyster Company booth. Owner Neal Maloney was grilling oysters for the shoppers and serving them with his "special sauce" to sample. We had to catch that and document his technique for this website.

Tony, his associate, told me that oysters are very easy to cook..Over a hot BBQ, you first do the oyster's flat side. When the oyster sizzles, you turn it over and cook the other side. (About three minutes each side.) Then you serve them with hot sauce, lemon or some of their "special sauce" (which is basically butter, garlic, oregano and Parmesan cheese.) A bag of ten oysters goes for the market price of ten to twelve dollars (depending on size.)

We tried one. It was delicious! My husband and I agreed these would make fabulous appetizers at a barbecue! We'll have to keep this in mind for this summer at our house.

What a grand morning it had been! We saw a lot of sights, sounds, and tastes that we hadn't counted on.

See, you never know what you might find--or end up tasting at one of our Farmers Markets! It's worth the trip!

Hope to see you next time!




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A tip from Sue!

An easier way to pound your meats and poultry

Been frustrated by plastic wrap that won't stay as you pound your meats? Save yourself some grief by using an extra plastic bag from your grocery store's meat or produce counter. Simply place the breast of meat inside flat between the top and bottom of the plastic bag, laying flat and pound away.