Edible Monterey Bay

BLUEBERRY BARBECUE SAUCE

Photo by Joanna Kosinska on Unsplash

from Crafty Condiments

Making barbecue sauce is similar to chutney but with a few different ingredients. I love making barbecue sauce out of fruit like blueberries or plums instead of tomatoes. I once made pulled pork sliders, slow cooked in a homemade blueberry barbecue sauce, which were topped with a mango fennel coleslaw on soft Hawaiian rolls for a birthday lunch. The guests all stopped talking. Fresh, homemade food will do that to people. Don’t you want to give it a go?

1½ tablespoons extra-virgin olive oil
1 small to medium onion, nely chopped
3 garlic cloves, minced
1 quart blueberries
3 chipotle chiles, ground, or 2 fresh jalapeños, minced without seeds
½ teaspoon paprika
1½ tablespoons cider vinegar
¼ cup unsulfured molasses
Juice … Read More

FRUIT CHUTNEY

Photo by Rebecca Luna on Unsplash

from Crafty Condiments

Summer is the best time for stone fruit, and what a better way to savor the season than by making chutneys and barbecue sauces. Ask farmers at the market if they will sell their soft or bruised fruits that are typically pulled from the tables. Most farmers have a stash of fruit they would likely sell for a good price rather than compost at the farm later. If they don’t, ask for case pricing as there may be certain varieties they need to move. Chutneys are usually a freshly minced mix of both fruit and vegetables and are a refreshing side to fish or in place of salsa fresca. Try a piel de sapo melon from Happy Boy Farms, pair it … Read More

PESTO SAUCE

PHOTOGRAPHY BY CRYSTAL BIRNS

from Crafty Condiments

You can turn almost anything into a delicious pesto. In a high speed blender, add herbs, oil, garlic, an acid such as lemon juice, seeds (pumpkin, sunflower or hemp) or nuts (toasted pine, walnut or almond), salt and Parmesan cheese if you eat dairy. Otherwise, add nutritional yeast for a cheesy flavor. Aromatic herbs are in full swing during the summer. Good ones to make into pesto are basil, mint, dill, tarragon, cilantro, pea shoot and parsley. You can add vegetables like spinach, kale or arugula to bulk it up and increase the nutrient factor. There is no wrong way to make a pesto, just work with what is available, either using a single herb or various raw herbs and greens. In pestos, … Read More

GARLIC SPREAD

PHOTOGRAPHY BY CRYSTAL BIRNS

from Crafty Condiments

Many farmers are harvesting fresh garlic at this time of year, which is all the more reason to make my favorite simple garlic spread. You may also substitute leeks or onions in this recipe, but will need to cut them up in small chunks before roasting so the blender will be able to grind them up well. Toss 1 cup of garlic cloves or leeks in olive oil, or the oil of your choice. Roast until brown around the edges. Let cool and blend with 1 cup of oil, 1 teaspoon of salt. You can add honey mustard for an extra tasty spread, or some dried herbs or spices that you like.

Thyme, curry or chili powder make it amazing, as can adding … Read More

MAYONNAISE AND AIOLI

PHOTOGRAPHY BY CRYSTAL BIRNS

from Crafty Condiments

First you need fresh eggs, preferably pasture raised with nice bright yolks, and an oil of your choice that is liquid at room temperature. I like to use avocado oil because the flavor is neutral, but other neutral tasting oils include walnut, almond and macadamia nut. Olive oil is also good, but adds olive flavor, which is tasty but does not resemble traditional mayo like my childhood favorite: Best Foods. You may also blend olive oil with nut oils if you feel the flavor of olive is too strong. All of the forementioned oils are healthy oils to use, as is coconut oil, however it tastes very much like coconut—which may be good if you are making a tropical tasting aioli. If you … Read More

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