Welcome to Santa Barbara Green Cuisine
Santa Barbara Green Cuisine is an organization whose goal is to encourage communities to eat locally and organically because choosing to eat locally and organically not only improves the quality of the produce, but it also gives back to the local economy and promotes global sustainability.
Friday, April 15, 2011
Another thing quick thing to note is something you may not know: on most farmers' markets websites, they have eat local challenges, seasonal recipes, and lists of what is in season in your area! Be sure to check that out!
The guidelines are:
- logo must include our name Santa Barbara Green Cuisine or SB Green Cuisine
- logo theme must match our "eat green. eat local" motto.
- *optional: should include our motto
- can be either hand drawn or computer generated
This contest is open to all ages.
Wednesday, March 9, 2011
Although it is not all about local produce and the benefits of "eating green and local" as we are, it does have some interesting things. Their latest post was about the said to be "organic" cosmetics we as consumers often buy. I think this blog will be an interesting way to incorporate "organic" and maybe even local habits into areas of your life that don't involve the kitchen!
Tuesday, March 8, 2011
Here is a sample of a few of her photographs!
Sunday, February 27, 2011
For most people, the first thing that pops into their head when they hear "onion" is either "tears" or "ew". But that has never stopped it from becoming one of the most mentioned vegetables, even William Shakespeare mentioned it a few times: "Indeed the tears live in an ONION that should water this sorrow."
But anyways, that is all besides the point. February is onion season and here is one great new recipe to try.
*this recipe was taken from the website "sustainable table"
Monday, February 7, 2011
Just this weekend Santa Barbara Green Cuisine and Plow to Porch Organics have announced a new partnership! We will work together by keeping our customers and followers updated on each other's news and businesses. If you are a fan of Plow to Porch Organics, check back here for updates on them! And if your looking for some information from us, or our bumper stickers and magnets, don't forget to visit Plow to Porch Organics!
We are very excited about this new alliance and hope everyone takes full advantage of it!
Tuesday, February 1, 2011
Winter (especially) February is PRIME mushroom hunting season. So if you see some strange people sneaking around your wooded backyard, don't worry, they are most likely on their addictive search for the most exotic mushrooms.
For those of you mushroom-lovers, here is a GREAT recipe that uses those huge portobello mushrooms, fresh mozzarella, and (no longer seasonal, but easily preserved) pine nuts.
Remember, it takes relatively no time (15-25 mins) and serves about 4.
--Provided by BBC Good Food
Monday, January 31, 2011
Despite whether you refer to them as Cherimoyas, Custard Apples, or banana-pineapple-papaya-peach-strawberries, the great subtropical fruit is local, seasonal, and delicious.
For those of you that don't know what a Cherimoya is, it is first and foremost a fruit. The fruit is "fleshy and soft, white in color, with a sherbet-like texture" and is said to combine the tastes and textures of some of the western world's most popular fruits (bananas, pineapples, papayas, peaches, and strawberries)-hence the 'third' name.
Personally, I would recommend buying a few down at the farmers market, and just eating them alone, but for those of you that are into deserts here are some great recipes for you to try with this semi-exotic fruit!
Cherimoya ice-cream (1)
500g cherimoya, peeled and seeded
2 egg whites
half a lemon
2–3 Tbsp cream
Put egg whites in a bowl over a pan of hot water (or in a double boiler) and beat until fluffy, add sugar and beat again until mixture is lukewarm with a texture of lightly whipped cream. Leave to cool. Blend the cherimoya and lemon juice well, then add cream and blend again. Fold in meringue mix then pour into an ice-cream container. When half-set, beat the mix again to make sure it’s freezing evenly.
Cherimoya ice-cream (2)
2 cups cherimoya, peeled and seeded
85ml orange juice
500ml whipping cream (not whipped)
1 tsp vanilla
Blend cherimoya with orange juice, eggs and sugar until pureed. Add the whipping cream and vanilla and pour all into a 2.5 litre or larger ice-cream maker. Process until frozen.
Makes about 7 cups.
Cherimoya tropical dessert sauce
This delicious sauce goes great with desserts, ice-cream, frozen yoghurt, cakes or pancakes.
500g cherimoya flesh, seeds removed
250g small banana chunks
1 175g can crushed pineapple with juice
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
Blend all ingredients until nearly smooth, with a few textural fruit chunks left. Best served either warm or chilled. Keeps for 4–6 hours in the fridge but doesn’t keep well frozen.
Makes about 4 cups.
Make your favourite normal plain pancake and fill with mushed cherimoya and cover in maple syrup. Delicious.
Sorbet and sherbet tips
To get a smooth sorbet, blend the mix once more during freezing to break up any ice crystals and then refreeze. Sorbet melts quickly at room temperature, so serve quickly. By adding milk or yoghurt, a sorbet becomes a sherbet.
Because cherimoya have a such a luscious delicate flavour, adding another fruit or fruit juice to the mix will only dilute its deliciousness. Adding liqueur to the mix can hamper freezing, so add it as a topping (if you must) just before serving.
1kg cherimoya pulp, seeds removed
1 Tbsp fresh lemon juice
1 Tbsp honey
Puree cherimoya flesh in a blender, then add lemon juice and honey and mix thoroughly. Pour mixture into ice-cube trays or into a 20cm baking dish and freeze until almost firm. Place cubes or large pieces back in the blender bowl and use the knife attachment until the mix is fluffy but not completely thawed. Pour back into ice-cube trays or individual serving dishes and freeze until firm.
To serve: Put the sorbet into serving dishes and let it soften a bit before serving, or gently break the pieces up.
Cherimoya lime sorbet
300g pureed cherimoya
125ml fresh lime juice
1 tsp honey
Puree all ingredients in a blender, pour into a bowl and freeze until solid (2–3 hours). Remove sorbet from the freezer and break into large chunks with a fork. Put the chunks back in the blender and process until smooth and creamy. Return to bowl and freeze for 30 more minutes.
To serve: Place a scoop into a sorbet glass or into bowl and enjoy.
Cherimoya sherbet (1)
750g cherimoya pulp, seeds removed
250ml plain low-fat yoghurt
1 Tbsp fresh lemon juice
1 Tbsp honey
Puree cherimoya flesh in a blender, then add remaining ingredients and mix thoroughly. Pour mixture into ice-cube trays or into a 20cm baking dish and freeze until almost firm. Place cubes or large pieces back in the blender bowl and use the knife attachment until the mix is fluffy but not completely thawed. Pour back into ice-cube trays or serving dishes and freeze until firm.
To serve: Put the sherbet into serving dishes and let it soften a bit before serving, or gently break the pieces up.
Cherimoya sherbet (2)
2 eggs, separated
750g cups cherimoya, seeded and pureed
1/8 teaspoon salt
60ml orange juice
1 litre buttermilk (low-fat or whole)
Beat the yolks, salt and 125g of sugar in a bowl until light and lemon-coloured. Gradually add cherimoya, then add 250g of sugar and beat until dissolved, then blend in buttermilk. In another bowl (at least 3 litre size), beat egg whites until soft peaks form then add remaining 125g sugar and beat until firm, but not dry. Gradually fold buttermilk mixture into whites, then pour into a 4.5 litre or larger ice cream maker. Process until frozen.
Makes 2.75 litres sherbet.
2 cherimoya, peeled and cubed
450g all-purpose flour
125ml vegetable oil
1 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
Separate eggs. In a large bowl, beat egg yolks until light yellow, then add flour, baking powder, sugar, salt and oil, followed by the milk and cherimoya, and mix until moist. In a small bowl, beat egg whites at high speed until soft peaks form. Fold into waffle mixture. Pour batter into a waffle iron on medium-high and cook until golden brown. Top with whipped cream, cherimoya and maple syrup.
1 unbaked 25cm deep-dish pie shell
500g cherimoya (peeled, seeded and diced)
3 eggs (separated)
250ml evaporated milk
1/2 cup sugar
1/2 tsp vanilla
1/8 tsp salt
sweetened whipped cream
Preheat oven to 230ºC. Bake pie shell for 5 minutes and set aside. Reduce heat to 190ºC. Puree cherimoya in blender until smooth. Whisk in egg yolks, milk, sugar, vanilla and salt until blended, then set aside. Beat egg whites until soft peaks form, then fold into the cherimoya mix until no streaks of white remain (don’t stir). Pour filling into the pie shell and bake for 35–45 minutes or until the filling sets and a knife pushed into the filling comes out clean. Cool in fridge. Serve wedges topped with cream.
Cut the cherimoya in half lengthways and put face down in a greased baking dish. Bake at 200ºC until the juices begin to caramelise and a delicious aroma fills your house (about 1 hour). The flavour is something like a ginger custard.
Cherimoya bavaroise (with chocolate sauce)
2 good size cherimoya
1 tsp vanilla
1 large can evaporated milk (frozen)
1 envelope gelatin (without flavour) dissolved in 125ml of boiling water. Mash the cherimoya and add sugar.
Beat the evaporated milk until it turns double in volume and looks creamy. Add the cherimoya, gelatin and vanilla, then pour into a greased baking dish and refrigerate until it becomes firm. Remove from the baking dish and serve with chocolate sauce.
1 large can condensed milk
1 large can evaporated milk
4 Tbsp cocoa
2 Tbsp butter
1 Tbsp vanilla
Mix the milks and cocoa in a pot, and cook over a low heat, stirring constantly until it gets slightly thick. Remove from heat and add butter and vanilla.
Cherimoya orange parfait
250ml whipping cream
250g sour cream
1/2 tsp vanilla
2 Tbsp orange juice
2 tsp lemon juice
1/8 tsp salt
125g pureed cherimoya
2 tsp grated orange peel
500g cherimoya chunks
375g cups orange sections
Combine the creams in a deep bowl and refrigerate with beaters until well chilled. Beat creams until frothy and gradually add sugar, vanilla, juices and salt, then beat until quite stiff. Blend in cherimoya puree and 1 tsp orange peel. Put half the cherimoya chunks in the bottom of 4–6 parfait glasses. Spoon in a layer of cream, all the orange sections, a second layer of cream and the remaining cherimoya. Top with a dollop of cream and garnish with the remaining orange peel and mint leaves.
Arugula, Beets, and Blood-Orange Salad with Artichokes
First of all, the Revolution is coming to LA! The second season of the Emmy-winning show will be filmed in Los Angeles, CA. However, there is some controversy. As mylastbite.wordpress.com says, " Unlike the city of Huntington, the Los Angeles Unified School District (LAUSD) will NOT allow Jamie Oliver to film in any of our schools. The L.A. Times reported that an LAUSD spokesman said there is no chance for a change of heart. Via email, Robert Alaniz stated that 'Reality TV has a formula. You either have to have drama or create conflict to be successful. We’re not interested in either.' " So let us hope for the best, and who knows, maybe Los Angeles will come around and we will see some great things happen within the next year. Check back here for updates.
As you know, here at Santa Barbara Green Cuisine we are all about keeping the community updated on local news, ways to eat locally and organically, and of course, providing seasonal recipes to make sure you can eat locally easily! As a part of his latest newsletter, Jamie has provided a huge list of great recipes for January/February and here they are!
Roast carrot and avocado salad with orange and lemon dressing (USA Imperial Version)
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies, crumbled
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x ½-inch-thick slices of ciabatta or other
• good-quality bread
• 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
• 2 bunches of cress
• 2⁄3 cup of sour cream
• 4 tablespoons mixed seeds, toasted
If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados – and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.
Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.
Spicy parsnip soup (USA Imperial Version)
• a pat of butter
• 1 large onion, peeled and roughly chopped
• 2 cloves of garlic, peeled and roughly chopped
• a thumb-sized piece of fresh ginger, peeled and roughly chopped
• 1 tablespoon garam masala
• 6 parsnips, peeled and chopped into chunks
• 2 cups milk
• 1 quart vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1 fresh red chili, deseeded and finely sliced
• optional: a handful of fresh cilantro leaves
• crusty bread, to serve
A hearty dish – with a chili kick!
Heat a splash of olive oil and the butter in a large pan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, or until the onions are soft and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavors. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove the pan from the heat and carefully whiz everything up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve with a sprinkling of sliced red chilli, a few cilantro leaves if you like, and a good chunk of crusty bread.
The amazing date shake (USA Imperial Version)drinks | serves Makes 2 shakes
This milk shake is a shout-out to all the date producers in California. It's delicious and dead simple.
Just chuck 20 pitted dates into a liquidizer with a cup of milkand blitz until smooth. Add a small handful of ice cubes and a pinch of ground cinnamon and whiz again.
Serve straightaway in tall glasses.
Here are some great images of the recipes(in same order as above):
Sunday, January 30, 2011
Check it out either online or in the papers! We cannot post a copy here because of copyright issues, but feel free to look it up yourself! The author is Karna Hughes, and the article was published on the 25th of January, 2011.
Details to come soon, keep checking back here or on our facebook page for updates!
First of all, it shares the frustration of people all over the world with over processed, non-organic food. One woman wrote, "Hello, I'm going non gmo (and have been for awhile) because of the damage it causes to people and animals health, not to mention all the extra pesticides they are using on crops that pollute our land and water even more. Lastly, let us not forget the genetic pollution that is spreading and could seriously get out of control (think super weeds, genetically engineered fish that could escape and mingle with wild populations. I don't want to be a part of this, so I try to buy non-gmo and organic food as much as possible."
Second of all there are a couple great links/comments people have posted to this page, here are a few:
http://www.bbc.co.uk/news/uk-scotland-12297269 - an article about the increase in pesticide and chemical use in fish farming
"It only takes 5% of the population to commit to purchasing foods that are NON GMO, to make it too risky to be part of a product in the eyes of the food maker. This is what happened in the UK and it can happen here. rBGH is being phased out for the same reason. We are extremely powerful decision makers when it comes to food quality, we just need to become aware of the issues and make informed purchasing decisions."-FoodKin Canada
And then the absolute BEST and MOST interesting link is from one of Santa Barbara Green Cuisine's favorite groups, the Organic Consumers Association, that compares organic and GM agriculture:
What's your opinion on Genetically Modified Crops?
Tuesday, January 18, 2011
Sunstone Winery - they promise to be 100% local and organic
And here are a few that are part of the "Sustainable Vine" Group, a selection of environmentally friendly( cough, cough, local and organic) wineries:
Here is the "Sustainable Vine" website : http://www.sustainablevine.com/index.asp for more details.
Another fun article if your looking for something to read is this one about a local winery:
Happy Wine Tasting!
Thursday, December 30, 2010
Massachusetts is working toward a greener future, to read more go to
Tuesday, December 21, 2010
We hope that spreading the word about us will lead more and more people to this site, and our developing .org website.
Please join us in our mission to raise awareness.
If you live outside of the Santa Barbara Community, please contact us at email@example.com, and we will gladly mail you a bumper sticker!
Thank you for your continued support!
-To read more go to: http://blog.wholefoodsmarket.com/2010/12/support-local-artisans/
If you're a local farmer, producer, or artisan of Santa Barbara county or the surrounding areas, shoot us an email at firstname.lastname@example.org, and we will gladly advertise for you, free of charge on our blog! We are ALL about raising awareness of the benefits of organic, locally produced foods and hope you will take part in our quest to make Santa Barbara a greener, healthier community!