Source Report: Spring
Written by Rocio Siso-Gurriaran
Have you noticed all the birds chirping and the flowers coming out to bloom? Surely, you’ve seen the little bees hard at work, pollinating, pollinating, pollinating. They are like goddess making the most delicious Nature's candy.
As we celebrate the vibrant arrival of spring, it's impossible to ignore the vital role that bees play in sustaining our ecosystems and enriching our culinary experiences. The liquid gold they produce is a culinary treasure.
In addition to being a natural sweetener, honey has diverse flavors and nutritional benefits. And let's not forget bee pollen, nature's superfood, bursting with vitality and immune-boosting qualities. We use bee pollen in a variety of dishes and desserts. Bee pollen is a mixture of flower pollen, nectar, enzymes, honey, wax, and bee secretions collected by worker honeybees. It adds a burst of flavor, texture, and vitality to dishes.
But bees are more than just honey makers; they're nature's most efficient pollinators, ensuring the abundance of fruits, vegetables, and nuts that grace our tables. They are the silent heroines of agriculture, sustaining productivity and biodiversity in our delicate ecosystem. Goddesses!
WHAT’S IN SEASON IN SAN DIEGO?
My favorite thing about spring the harvest of fresh produce: peas, fava beans, asparagus, radishes, artichoke-- all the classics. Avocados, strawberries, citrus, beets, broccoli, dates, and morel mushrooms too. My favorites are ramps and stinging nettles (yes, you can eat them).
For an upcoming wedding, we’re making a nettle gnocchi dish. We’ll be foraging the stinging plants from the family farm in Riverside, adding ramps and morel mushrooms. Of course, we’ll be making the pasta ourselves too. Being able to cook at a farm, and utilizing some of their product is like a dream.
I often go forage all kinds of wildflowers in Golden Gate Canyon in my neighborhood. I love cooking with nasturtium, both leaf and flower. They add lots of color and delicious peppery flavor.
PEAS PLEASE
Peas are the stars of spring, marking the arrival of warmer days with their tender sweetness and vibrant green hue. With a diverse array of varietals, each offering its own unique tastes and textures, peas bring a burst of freshness to any dish.
Garden peas, also known as shelling peas, offer unparalleled flavor when freshly picked. Their plump, round pods yield tender, sweet peas perfect for salads, pasta dishes, or as a wholesome snack on their own.
English peas, with their slightly sweeter taste and crisp texture, add a touch of elegance to springtime cooking. Whether served alongside roast chicken or pureed into a velvety soup, they elevate any dish with their delicate flavor.
Snap peas provide a satisfying crunch in stir-fries and are delightful for snacking, while delicate snow peas add texture to stir-fries and salads.
To make the most of these varietals, blanch garden peas, enjoy snap peas raw or lightly cooked, and stir-fry snow peas briefly. Experimenting with these peas adds freshness and depth to your favorite dishes.
Beyond their culinary versatility, peas are a valuable source of plant-based protein, essential amino acids, vitamins, minerals, and dietary fiber. Incorporating these vibrant legumes into your meals promotes digestive health and overall well-being, making them an excellent choice for vegetarians and vegans.
When shopping for peas at the farmers market, look for freshly harvested ones with plump pods and vibrant green color. And if you're looking to indulge without the hassle of cooking, head to Nine-Ten for their seasonal pea dish—it's simply divine!
Here are some of our favorite pea recipes:
Green Pea Guacamole, Chicharo Pea-Queno Cocktail, Pasta Primavera with Asparagus & Peas
BEST BREAD IN SAN DIEGO
There is some seriously good bread in San Diego. We make our own here at MIHO, but we’ll call on our friends from time to time. We’re featuring Prager’s Bros. Bread in our new Grilled Cheese Station. That one is served with aged cheddar, gruyère, prosciutto and a secret ingredient that makes it elevated and delicious: mustard. Here are a few places that you can find some epic loaves:
Prager Bros (Carlsbad, Encinitas, Hillcrest) - They’re known for their sourdough loaves. The grains and seeds used in Prager Brothers’ breads are grown in the U.S.A. including ancient grains like spelt, rye, buckwheat, teff, and millet. They have a variety of loaves available, baguettes, rolls, cibata, pretzels, pastries, bagels, flatbreads and more. But nothing beats a loaf of the country sourdough.
Secret Sister (South Park) - Recently opened next to The Rose, Secret Sister debuted their sourdough bakery in 2021. Their breads and pastries adre made by hand using the 150 Keifer family stater. Try their baguette, sourdough donut and citrus olive oil cake.
Companion Bread - Companion Bread is a a small sourdough bakery and urban mill in the heart of San Diego, California. Their goal is to make bread that is unique but familiar, nourishing but delicious and to highlight the beautiful grains our state has to offer. They use wheat grown by small farmers as locally as possible and to make that wheat accessible to our community. Try their rosemary potato bread or blue corn masa bread. It’s sourdough that tastes like a tortilla. Find them at Home Ec, Bica, Poway Farmer’s Market.
Wildwood Flour Bakery (Pacific Beach) - A local bakery started through a kick-starter. They start with fresh flour that is milled onsite and crafted into sourdough loaves, pastries, and bagels. Try their rosemary olive oil bread. They also have a small grocery section with compound butters, cheeses, and jams along with fruits and vegetables from local farm partners.
Wayfarer (Bird Rock) - They're famous for their incredible sourdough loaves, made with a carefully nurtured starter and a slow fermentation process. Plus, they support local farmers and producers. They also make pastries, sandwiches and pizza!
FARM WORTH TALKING ABOUT
Chino Valley Ranchers Farm has been a cornerstone of California's agriculture since the 1950s, known for producing top-quality eggs. We source our eggs exclusively from Chino Valley Ranchers. Their flavor and freshness are unparalleled. They are spectacular with bright orange yolks. They are especially wonderful in making pasta.
In 1959, Chino Valley Ranchers Farm was established by Charles and Isabella, along with their sons David, Steve, and Charles Jr. Their pioneering spirit and commitment to humane treatment revolutionized egg production. They introduced innovative methods that prioritized the well-being of their chickens. They provided spacious nests for their chickens on the floor. The family laid the groundwork for the "cage-free" approach, now a standard in the industry.
They’re known for their striking orange yolks, which beautify everything from pastries and pastas to soufflés and sauces. Their Organic Free-Range eggs come from hens that live on free-range farms and fed only the finest organic (non-GMO) grains & seeds from certified pesticide-free fields. Their pasture-raised eggs come exclusively from hens who enjoy the many benefits of sunshine, fresh air, and water, and lots of room to roam on family farms. Their ladies forage as they please on seeds, bugs, and green grass. All on dedicated pastureland with at least 108 sq ft for each bird.
At Chino Valley Ranchers, sustainability isn't just a buzzword—it's a way of life. They are committed to sustainability. The farm powers its operations with solar panels and turbines, minimizing its carbon footprint. Packaging materials are made from recycled materials and soy-based inks, and they recycle water and compost. Thank you for your stewardship and delicious eggs!
From farm to table, Chino Valley Ranchers Farm embodies the principles of sustainability and innovation, ensuring every egg produced reflects their dedication to quality and environmental responsibility.
So as we savor the flavors of spring, let's raise our glasses to the bees, the peas, the bread, and the eggs and all of the bounty the season brings.
