Hillcrest Farmers Market

My 1st visit to Hillcrest Farmers Market

Here is an example of how I am an extremely lucky person.
Besides living in Sunny and lovely San Diego, having a home 2.3 miles
away from an outdoor market which offers local and often organic

produce, I'm also lucky to have great friends.
My friend Andrea recommended Hillcrest Farmers Market on
Sundays and I don't know how i  f-ing waited so long!

I love carrots, I award them the title of easiest vegetable to deal with. You can slice them and prepare them in so many ways.

A minor sad irony in my life is that i love to cook and i love food but
Cannot stand beets. So beautiful and good for you but (TO ME) they taste awful.

I discovered squash blossoms thanks to cucina urbana last  year. They offer an amazing appetizer in their menu which consists of beautiful squash blossoms stuffed with ricotta cheese, lightly fried and topped with lemon aioli. Here at Hillcrest Farmers Market you can buy a half dozen of these for just $ 2.00.

Stay tuned for a squash blossom recipe coming to my blog!
To reward you for reading this far, I am sharing a picture
of the most delicious salami.
I bought it at the Farmers Market (of course) and
its called the NAUGHTY CONSTABLE.
A semi-dry sausage, spiced with caraway, juniper
berries and ground black pepper.
I paired mine with a glass of Riesling,

sat on the couch,
watched the last episode of breaking bad and cried, cried, cried.

http://meatmenstore.com/

 

Simple Butternut squash soup

My husband believes he is lactose intolerant 

so until he comes to his senses; I have switched to a butternut squash soup

without cream.
The not so secret ingredient: 
1 Granny Smith Apple

and I love lots of extra fresh thyme.

Ingredients
2 Tbs olive oil

1 large carrot

1 celery stalk, diced

1 large onion, diced

4 cups of peeled and cubed fresh butternut squash

1/2 tsp of fresh thyme

4 cups of chicken broth

1 Granny smith apple, peeled and cubed

pinch of salt (to your taste)

pinch of pepper 

-

 

Heat oil in a large pot.

Add carrots, celery and onion. Cook until onions turn translucent (about five mins).

Stir in butternut squash, thyme, chicken broth, salt and pepper.

Bring to a boil, lower heat and simmer until squash is tender (about 30 mins).

Add apple.

Let the soup cool slightly and puree in small batches in a blander.

Garnish with dry mushroom blend or sunflower seeds.

Serve HOT!