As you know, we are waiting for our space to be ready in the Santa Barbara Public Market. Trust us. It’s soooooo worth the wait. For the latest news on who’s in and what to expect, read more!
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Inspired by Fall: Butternut Squash + Swiss Chard + Persimmons
It happened. Yesterday. It’s suddenly cooler; noticeably darker. I feel ready for the shorter days, longer evenings at home and some settling down after a busy, busy summer. My menu planning is definitely being inspired by the change in season.
Coconut-Date Truffles
I have been collecting recipes for dried fruit and nut truffles for some time now. I’d like to come up with a diverse trio for the perfect little dessert bar. With a nice glass of wine or port, they make the perfect small indulgence to end a meal. This recipe is pretty straight forward and relies on gluten-free and vegan ingredients. Dipped in bittersweet chocolate and topped with a sprinkling of sea salt, they are salty sweet deliciousness in one bite.
As Promised: Golden Gazpacho
Thanks to everyone who came to visit us at the SOL Food Festival this weekend. We had a blast and hope you did too! As promised, here is the recipe for the Golden Gazpacho we sampled. If you like this, you should check out our recipe index where we have hundreds of recipes for you to enjoy. Our Cowboy Cookies and other baked goods are currently available at Handlebar Coffee Roasters on E. Cañon Perdido Street. Our gourmet ready-to-eat soups, salads, sandwiches, baked goods and more will be available at the Santa Barbara Public Market when it opens. We will keep you posted. It’s worth the wait. Trust us.
SOL FOOD FESTIVAL this SATURDAY!
Come see us at the SOL Food Festival this Saturday at Vera Cruz Park (across from the Farmer’s Market on Cota Street). We will join the Santa Barbara Public Market team of merchants to bring you samples of our delicious food so you can savor what’s in store for you when the market opens. It’s worth the wait. Trust us. Flagstone Pantry will be sampling from12:00 – 2:00. Come say hello!
Preserving the Tomato Harvest
Look at these beauties! The Early Girls are still going in my garden. In fact, I have more tomatoes than I know what to do with and suspect you might too. Here are some ideas for preserving your tomato harvest. If you take time now to do some slow roasting and stewing, you will reap […]
Savory Swiss Chard Tarts
My Swiss chard is growing like crazy. I think it’s in a perfect spot. Must. Remember. This. A dark, leafy green rich in vitamins and minerals, I use it as a substitute for spinach, although the flavor is stronger and more robust than spinach. We eat it raw, as salad greens. Sometimes I chop it […]
Black Bean Dip!
They say necessity is the mother of invention. That was the case with this Black Bean Dip. I wanted to have something healthy around for snacking and spreading on sandwiches – my mind went immediately to a bean dip – but I didn’t want to go to the grocery store. I opened the pantry and […]
The Ultimate Refresher: Watermelon Gazpacho
We love everything about watermelon – crunchy, juicy, sweet and incredibly low in calories. Not to mention that color! It’s the perfect summer snack anytime time of day. This recipe takes watermelon and makes it really something special. Sweet and savory, the delicate flavors of watermelon and cucumber really shine. Cool, healthy and refreshing, this soup is sophisticated enough to start a meal or serve in shot glasses as an appetizer. I also find myself drinking it from a glass like a smoothie.
Fermentation Nation: Lemon Herb Cheese & Quickled Vegetables
Yesterday, we spent the day at the SB Fermentation Festival. In addition to catching up with old friedns and enjoying the beautiful day at Fairview Gardens, we tasted fresh kefir (and learned how to make it!) and kombucha too. We also learned about cheese- and salumi-making from our friends at C’est Cheese. We sampled delicious breads from Crazy Good Bread Company – our future neighbor at the Santa Barbara Public Market. Lucky us.
For links to recipes for Lemon Herb Cheese and “Quickled” Vegetables, read more…