Wednesday, May 20, 2015

Visual Guide to Summer Grape Varieties

Melissa’s grapes are grown in California’s San Joaquin Valley, where low rainfall, limited frost, hot summers, and rich soil create ideal growing conditions ensuring exceptional flavor.  This list of grape varieties includes Cotton Candy Grapes, Muscato Grapes, Champagne Grapes, and 9 other varieties...  Keep  reading below.

Ideas for using Summer Grapes!

- Perfect in lunchboxes
- Great roasted or grilled
- Beautiful addition to cheese trays
- Flavorful, nutritious and fun to eat
- Lots of varieties to enjoy all season long

Summer Grape Varieties:

Late June (3 months)
Rich, fruity, super sweet flavor with a soft juicy flesh.
Pack: 8/2lbs. clamshell  

Late June (3 months)
Intense, super sweet flavor with a soft flesh.
Pack: 8/2lbs. clamshell  

Mid July (2 months)
Intensely, sweet flavor with a crisp and crunchy flesh.

Pack: 8/2lbs. clamshell  

Mid July (2 months)
Best of the Season in one convenient pack.
Pack: 6/3lbs. clamshell  

Early July (2 months)
Syrupy-sweet flavor with a soft flesh.
Pack: 16/1lb. clamshell

Early July (2 months)
Sweet with a slight tartness in a petite size.
Pack: 16/1lb. clamshell  

Early July (2 months)
Bursting with sweet Concord-like flavor.
Pack: 20/1lb. clamshell

Early July (2 weeks)
Sweet, strawberry-like flavor with a soft flesh.
Pack: 20/1lb. clamshell

Early August (2 months)
Delicate, amazingly sweet flavor with a soft juicy flesh.
Pack: 16/1lb.,  bag 8/2lb. clamshell  

Early July (3 weeks)
Sweet flavor with a soft chile shaped flesh.
Pack: 16/1lb. bag, 8/2lb. clamshell  

Late August (3 weeks)
Sweet flavor with a black soft chile shaped flesh.
Pack: 16/1lb. bag 8/2lb. clamshell  

Early August (5 weeks)
Intensely sweet Concord-like flavor and soft flesh.
Pack: 16/1lb. clamshell 

8 Facts About Grapes WebMD thinks you should know:

1. Brought From Spain
Spanish explorers introduced the fruit to America about 300 years ago.

2. They're Berries!
Yes, grapes are a kind of berry. They have a leathery covering and a fleshy inside, similar to blueberries.

3. The Grape Family
There are more than 8,000 grape varieties from about 60 species. The main types are American and European.

4. Calories and Nutrition
One cup of grapes, with about 100 calories, provides more than a quarter of the daily recommended values of vitamins K and C. Grape seeds, which are edible, are chock-full of antioxidants.

5. Grapes Into Wine
It takes about 2.5 pounds of grapes to make one bottle of wine.

6. Grapes Making Raisins
Raisins are dried, sweet grapes. The drying happens naturally when the grapes are left in sunlight.

7. Concord Grapes
These plump blue grapes get their name from Concord, MA, where they were developed. They have a distinctive taste and can survive colder climates.

8. Many Colors
Grapes come in many colors, including green, red, black, yellow, pink, and purple. "White" grapes are actually green.

Monday, May 18, 2015

Small Changes Can Make Big Differences

Small Changes Can Make Big Differences

By Cheryl Forberg, RD

When was the last time you said, "I need to lose a few pounds," but didn't do anything because you didn't know where to start? You're not alone. Millions of people ride the weight loss roller coaster everyday. They perpetually jump on and off the wagon because they're too busy or too overwhelmed with scheduling, shopping, exercising and eating choices.

Whether you have 10 or 100 pounds to lose, it didn't appear overnight. Chances are you've been making some not-so-great choices over a period of time that added up to a little love handle here and there. The good news is that you don't have to change everything overnight. Integrating a few small changes, s-l-o-w-l-y, can be simple, while adding up to a big difference, in your weight and your health.

Swapping an unhealthy food, habit or lifestyle choice for a healthier option is easier than you think.

As nutritionist for The Biggest Loser for 15 seasons, I've learned a great deal about typical factors that play a key role in weight gain. These factors are what many of our contestants, as well as many Americans, have in common. They:

  1. Prioritized other things - such as their families, friends, and jobs - over their own health and well-being.
  2. Had absolutely no idea how many calories their bodies really needed (or how many they consumed each day).
  3. Frequently skipped breakfast and other meals.
  4. Didn't eat enough fruits or vegetables.
  5. Didn't eat enough lean protein.
  6. Didn't eat enough whole grains.
  7. Ate too much "white stuff," such as white flour, white pasta, white sugar, white rice, and simple carbohydrates.
  8. Didn't plan their meals in advance and often found themselves grabbing something on the go, which they ate standing up, in the car, or at their desks.
  9. Drank too many of their calories (some people consumed their daily calorie budgets in sugary drinks alone!) but didn't drink enough water or milk.
  10. Didn't get enough exercise (if any).
If this list sounds familiar, you have 10 great places to start making small changes. The most important swap though, really needs to be number one on your list - changing your priorities. 

Visit Melissa's Produce's profile on Pinterest.

#1 Swap other people's needs for your own. This is one of the hardest changes for many people to make. It's important to understand that putting your needs first is not selfish. Your health and happiness are more valuable than any PTA meeting or dinner party. Allow yourself to focus on you. #2 Low vegetable and fruit intake is probably the second most common problem I see. Kicking up your fruit and vegetable intake can be easy and it has loads of priceless benefits. At the ranch we aim for four cups (total) of fruits and vegetables per day, mostly vegetables. 

Fruits and vegetables supply most of your daily nutrients in the form of vitamins, minerals, and fiber, though they contain relatively low numbers of calories. In other words, you get the most nutritional bang for your calorie buck from fruits and vegetables. The exception to this would be the starchier vegetables, such as pumpkin, winter squash, sweet potatoes, and yams. These veggies are higher in calories and carbs, so you want to limit your intake to a few servings a week. Fresh produce should be your first choice, but if it isn't available or is too expensive, opt for frozen or canned versions of your favorite fruits and vegetables. Just make sure there's no added salt or sugar. 

When it comes to dried fruit, though, be careful. When fruit is dried, it is dehydrated, meaning that all the water has been removed. So the calories in dried fruit are more concentrated. Dried fruits aren't as filling as raw fruits per serving size, but they are still a great option for portable, non-perishable snacks. When fresh fruit isn't available, dried fruits are great to sprinkle on yogurt or oatmeal or add to trail mix.

The Power of Antioxidants
You've probably heard a lot about antioxidants in the news lately. But what are they, and why do you need them? Antioxidants are vitamin-like compounds that help protect your body from inflammation, diabetes, heart disease, various types of cancer, and other serious health problems. Antioxidants are found in fresh vegetables, fruits, and whole grains. Some of the most important antioxidants are vitamin A, which can be found in broccoli, cantaloupe, carrots, collard greens, potatoes, squash, and tomatoes; vitamin C, which is abundant in citrus fruit, cranberries, green peppers, leafy green vegetables, and strawberries; and vitamin E, also found in leafy green vegetables, as well as in nuts, seeds, and whole grains. Another essential antioxidant is selenium, which is abundant in chicken, eggs, fish, garlic, and grains.

Different vitamins are used by our bodies in different ways. Some vitamins, such as vitamins B and C, are water-soluble, which means that they stay in our bloodstream for only four to six hours. It's important to eat foods that contain these vitamins every day. Other vitamins, such as A, D, E, and K, are fat-soluble, which means that they're stored in our bodies a little longer. They ensure that we stay healthy even on days when we aren't able to eat all our veggies.

Here are some easy tips to help you meet your daily fruit and veggie requirement:

Eat a vegetable salad most days of the week. Keep a container of sliced or chopped vegetables, such as broccoli, jicama or red or green bell peppers, in your refrigerator for easy snacking. Choose whole fruits rather than fruit juices. Most fruit juice contains no fiber and therefore does little to help you control your appetite or make you feel full. Try a new fruit or vegetable every week to build some variety into your diet. Choose fruits and vegetables from the six color groups: red, orange, yellow, light green, dark green and purple. This is a great way to make sure you're getting a variety of nutrients in your diet.

Here is one of my favorite recipes that will give you a huge jumpstart on your veggie servings for the day.

Egyptian Eggplant Salad

The simple earthiness of this large salad melds the flavors of Eastern and Western seasonings. It takes only a few minutes to assemble, though the preparation of the ingredients takes longer. It's a great make-ahead dish for a barbecue or potluck.

Yield: About 12 cups; 8 (1½ cup) servings
Preparation time: 1 hour


2 large Eggplants (about 1½ pounds)
1½ heads Romaine Lettuce
1 medium Red Bell Pepper, cut into fine dice
½ medium Green Bell Pepper, cut into fine dice
English Cucumber, peeled, seeded, and cut into fine dice (2 cups)
1 cup chopped Green Onions (green and white parts)
½ cup chopped Fresh Italian Parsley, without stems
½ cup chopped Fresh Mint, without stems


2 Tablespoons Minced Garlic
¼ cup Fresh Lemon Juice
2 tablespoons Ground Cumin
1½ teaspoons Salt (optional)
½ teaspoon Red Pepper Flakes (optional)
½ cup Extra-Virgin Olive Oil
Salt and Pepper, to taste

Prepare Salad:

Wash and dry the eggplant. Cut off stem end. Pierce skin with a fork to prevent eggplant from bursting during roasting. For stovetop roasting or grilling: Place eggplant directly on grill rack or over gas burner at medium heat. Grill for about 18 minutes, turning frequently to cook evenly. Remove from heat when eggplant has become very soft. Set roasted eggplant aside to cool.

For oven Roasting:

Position rack in middle of oven and preheat oven to 350 degrees Fahrenheit. Lightly coat a 15 × 10-inch baking sheet with olive oil spray. Place eggplant on prepared baking sheet and bake for about 40 minutes, turning eggplant three or four times to roast evenly. Remove from oven when eggplant becomes soft. When cool enough to handle, peel and discard eggplant skin. Remove most of the seeds and cut eggplant into chunks.

Prepare Dressing:

Mash garlic with lemon juice until smooth. Add cumin and salt and red pepper flakes if using. Whisk oil in a thin stream until all is incorporated. There will be about ¾ cup of dressing.

Finish Salad:

Wash and dry romaine. Cut or tear romaine into bite-size pieces and place in a large mixing bowl. Add remaining chopped vegetables, herbs, and eggplant to lettuce just before serving.

Pour ¼ cup of the dressing over salad and toss well. Season with salt and pepper. Pass remaining dressing separately.

Eggplant Factoid: Eggplants have a dimple at the blossom end, which can be round or oval in shape. An oval dimple is usually shallower, and oftentimes indicative of fewer seeds and a meatier more desirable eggplant. A deeper, round dimple frequently indicates many seeds inside, especially if the eggplant is large and mature.Nutrition Facts
Serving Size 1½ cup serving

Calories 111
Total Fat 5
Saturated Fat 1
Trans Fat 0
Cholesterol 0
Sodium 18
Total Carb 16
Dietary Fiber 6
Sugars 3
Protein 3
Vitamin A 67%
Vitamin C 120%
Calcium 12%
Iron 8%

Wednesday, May 13, 2015

Melissa's Guide to Summer Stone Fruit

Melissa's Summer Stone Fruit is grown in the U.S. from late May to early October . Options include; peaches, plums, apricots, and nectarines.   Specialty varieties  of these fruits are available as well and are among the most delectable of Summer’s stone fruits.  To name a couple, Plumcots and Apriums , both of these varieties get their name because of their unique characteristics.  These  particular varieties  are the result of cross breeding Plums and Apricots  during the growth process.

Stone fruit is a common name for the category of fruit, so-called because they contain a stone, or pit, at the center of the fruit. We have been enjoying stone fruits in the US for hundreds, maybe even thousands of years.   Fans of Summer Stone Fruit  love to eat them out of hand, but of course, they’re also enjoyed in an abundance of sweet and savory recipes: like salads, sangrias, and of course pies and cobblers.

How to Buy

Most peaches, plums, and nectarines are picked before they’re fully ripe, to prevent bruising in transport. Look for fruit that is firm to the touch without brown spots or wrinkling. Don't be afraid to take a sniff—peaches, plums, and nectarines should smell as delicious as you'd expect them to taste.

How to Store

Leave stone fruits out at room temperature for a day or two to ripen; they’re ready when slightly tender to the touch—a firm press with your finger near the stem end will leave a slight dent. Once ripe, store stone fruits in the refrigerator in the crisper drawer, uncovered and unwashed, for up to five days.

How to Prepare

Wash stone fruits in cold water before using. To pit the fruit, slice through the flesh along the seam and in a full circle around the stone; then twist in opposite directions to separate the halves. Remove the stone with a knife end.

Freestone vs Clingstone

What is the difference between a freestone and clingstone type peach?

A freestone peach is one where the flesh (mesocarp) separates from the stone (endocarp).  When the fruit is cut in half, there is easy separation at the pit and the pit can be removed by hand.  It may even fall out if you tip the cut fruit over.  Freestone peaches are popular for home canning because their ease of preparation.  Clingstone peaches have flesh that clings to the stone.  When the fruit is cut in half, it is very difficult to separate the two halves because the flesh is stuck in the pit.  For commercial canning of nonmelting flesh clingstone peaches in California, machines are used to cut/separate the fruit.  Source: Clemson University

Stone Fruit Varieties (visual guide)

Plumcots / Pluots

Season: May through September
The best of both worlds, 1/2 Plum & 1/2 Apricot, all sweet, juicy flesh, all summer!

Yellow Nectarines

Season: May through September
Full of color and vibrant flavor, dripping with perfectly sweet, juicy goodness with no fuzz.

Yellow Peaches

Season: May through September
Full of color and vibrant flavor, dripping with perfectly sweet, juicy goodness with just a little fuzz.

White Nectarines

Season: May through September
Sweet and little bite of tart, just like a little angel with a little mischief with no fuzz.

White Peaches

Season: May through September
Sweet and little bite of tart, just like a little angel with a little mischief with a little fuzz.


Season: May through October
Big, bold and beautiful, heirloom varieties that will take you back in the day or simply make your day!


Season: May through early June
New varieties of exceptional tasting limited crop stone fruits, don’t miss out on these treats of the summer!

Velvet Apricots* 

Season: May through June
Just an amazing piece of fruit! Crazy sweet with a delicate, irresistible flesh that everyone will love!

Hidden Gems: Cherry Plums, Velvet Sunrise, & Sugar Plums 
Season: Late June through July
Some are super sweet, some are sweet-tart, but every piece is a juicy, flavorful reminder of the pleasures of summer! 

Friday, May 8, 2015

Coconut Facts | Nutrition, Handling, Storage

About Brown Coconuts:

Traveling by ocean currents, coconuts have established themselves throughout the Indian Ocean, Africa, the Americas, the Caribbean, and numerous islands throughout the world. For thousands of years the palm and its fruit has provided food, drink, oil, fuel, housing, furniture and clothing for millions of people in tropical areas throughout the world.

Melissa's Quick Crack Coconuts are mature, dark brown fruit with a hard shell which has been scored for easier opening. Inside, the nuts have a fibrous, sweet and creamy meat, about 1/2 an inch thick, covered by a thin edible brown skin. Coconut meat can be eaten fresh, dried and used in baking, or pressed (where it is known as copra) and used to make milk. Grate or shred coconut meat and top a fruit salad, or use in baked goods and desserts.

How to Choose the Perfect Coconut:

1) Check the "Best By" date to ensure the coconut has not been sitting for too long.

2) Coconuts should be full of liquid, if not, they are not fresh.  Shake the coconut to make sure you can hear the water inside

3) Smell near the eyes on the coconut.. A fresh coconut should have a pleasant aroma not woody or moldy.

4)  Check the weight compared to other coconuts.  Look for a coconut that feels Heavy... if it's noticeably lighter than the others, it may not be fresh.

How to Open Brown (Quick Crack) Coconut:

Caution: Opening a coconut must be done by an adult on a hard surface and away from children for safety.

To Drain Water:

1) Freshen up your coconut display daily.

2) Check the "Best By" date to ensure the coconut has not been sitting for too long.

3) Coconuts should be full of liquid, if not, they are not fresh.  Shake the coconut to make sure you can hear the water inside

4) Smell near the eyes on the coconut.  A fresh coconut should have a pleasant aroma not woody or moldy.

5) Check the weight compared to other coconuts.  Look for a coconut that feels heavy.  If it is noticeably lighter than the others, it may not be fresh.

6) Using a heavy, cooking mallet, or the blunt side of a heavy knife’s blade, tap firmly along the equator.  As you tap, rotate the coconut in the palm of your hand. Coconut will begin to crack.

7) Continue to tap and rotate until the coconut shell is cracked all around. Once fully cracked all around, separate the coconut shell in two. Carefully pry out the flesh with a dull knife, or continue tapping the shell until it further breaks apart freeing the flesh.

Coconut Nutrition Facts:

Monday, May 4, 2015

Pickle Like You Mean It

How to Pickle with Passion with Hattie Donley of Pickled by Hattie

Hattie Donley is busy mixing drinks. On this Thursday night, she is here for an art show at the Los Angeles County Store in Silver Lake where guests are patiently waiting at her pop-up pickle stand for a hand-crafted Bloody Mary. They are also getting the perfect cocktail complement in her signature Bloody Buddies, created expressly for the delectable drink.

In a city buzzing with the local, hand crafted and artisanal made, it can be easy to get jaded. But how cynical can one get with the pickle? The green cucumber is silly-looking and smile-inducing. At its best, in pickled form, the brine-fermented fruit is spicy and snappy. Two adjectives that are apropos for both Hattie and her pickles.

She says...

I really have always loved pickles,the Kansas native says. When I was in college, we used to make these things called pickle-ritos which was [she laughs] a tortilla...and ranch dressing and a pickle spear and we would roll it up and it it and we thought it was amazing because we were in poor and in college.

Armed with an M.F.A in Theatre, after college Hattie navigated the ins and outs of acting life. Her world changed when a gift of homemade pickles and a recipe torn from a G.Q. magazine sparked her mission to create the perfect pickle.

I went out and started looking online, putting together recipes trying to figure out what I would like, what flavors I enjoyed...and then I just started messing around with it and making stuff. Making things spicy...what I was initially trying to duplicate is this place back in Kansas called Porubsky’s Its an old Russian deli thats been there for years and years.

A year of experimentation and enthusiastic taste testing by friends and family led Hattie to create her four signature pickles: Vampire Slayers, (classic garlic dill), Bloody Buddies (spicy cocktail veggies), BBs (spicy and sweet bread and butter pickles) and Hatties Hotties (spicy dill pickles).

Hatties innate business sense, winning personality, and the striking packaging and marketing of her company have all helped her brand grow over the past few years. Regulars pick up jars at her farmers markets and people seek out her product at craft fairs.  One family even sent her a picture of their new baby, also named Hattie posed with a jar of her spicy dill Hatties Hotties.

Her loyal band of  Pickleteersincludes her supportive husband Tony, an artist who helps run her farmer’s markets and assists with visual branding. But, perhaps more than anything else, for people who love pickles, its her focus on great taste that truly sets Hattie’s product apart. She works to create depth of flavor, putting the spices in at different stages of the pickling process.

Almost anything can be pickled Hattie says. Its a healthy snack, and she notes athletes sometimes drink pickle juice as the electrolyte effect between vinegar and salt used in the brine helps with hydration. In addition, pickles are loaded with potassium and are known to ease cramping. A jar of pickles makes a lovely homemade gift--its something most people would appreciate but might not think to purchase themselves.

If you would like to give pickling a try, here is a simple dill recipe courtesy of Hattie along with some of her best practices for pickling:

What you will need to get started:

1) A canning pot--This can be easily ordered online. This will be the pot you seal the jars in. It should be large enough to hold several jars of pickles. Here is the pot  Hattie uses.
2) A brine pot This should be large and made from a non-reactive metal. Stainless Steel is the best. Do not use aluminum or copper.

3) Canning jars -Two piece Ball canning jars are of good quality and inexpensive for canning. They can be found at Smart and Final.

4) A tea steeper-Found at most grocery stores, speciality cooking stores, tea and coffee shops.

5) Kitchen gloves-Use for protection when dealing with hot water.

6) Water6 cups for the brine. Regular tap water will do as the boiling process of the brine purifies it enough for pickling. If you prefer to buy or make filtered water, it works equally as well.

7) Pickling Cucumbers--the essential ingredient! The amount you will need will depend on how many jars you will like to create. Hattie says “If you can find Kirby or Pickling Cucumbers use those. Most Farmers markets will have enough to do a small batch.”  A 32 ounce jar will hold approximately 1 pound of cucumbers, or any veggie you are pickling. You can base the amount of jars you purchase off of that yield. If you are doing a smaller 16 ounce or half pint jar, then factor 1/2 pound of cucumbers, and so on. It is important that with whatever variety of cucumber you buy, they have not been wax treated. This will hinder the pickling process.

For this recipe we will use 6 pounds of cucumbers, requiring a dozen of the 16 ounce or half pint jars.

8) White vinegar6 cups for the brine. Champagne and apple are good types of vinegar to use for pickling. Dont use balsamic vinegar. Its tricky and can make for an unattractive presentation.

9) Spices-Here is where you can get creative. Hattie recommends the following spice mix to get started: coriander, mustard seed, black pepper, clove, fresh dill, dill seed and celery seed. Youll only need about a tablespoon worth of spices total per jar.

10) Salt1 cup added to brine. Use Kosher salt instead of table salt as table salt is iodized and reacts poorly during the  pickling process.

11) Calcium chlorideThis can be found in the canning section of the grocery store. It is a stronger natural salt that aids in keeping your cucumbers crispy under the stress of the boiling brine that will be added. Add 1/8-1/4 teaspoon per jar.

12) Sugar1/4 cup added to brine. This is optional and you can up the ratio if you are doing a sweet/spicy pickle like Hatties BBs. You can also try honey, agave or brown sugar.

Pickling Cucumber Directions

Step 1: Sanitize your jars, washing all of them thoroughly with soap and hot water. Fill your canning pot ¾ of the way with hot water. Place on the stove and turn the heat to high. Lower each jar into the pot using the tongs provided in the kit. Be careful the water will splash as you lower the jar and it fills with water. Then place your lids in the pot as well. Just let them float to the bottom. Once the water has reached boiling, set a timer for 10 min. When the timer is up, remove the jars and set them aside. They are now sanitized and ready for use. You can use a sanitizing option on your dishwasher if you have one.

Step 2: Wash and cut cucumbers. You can cut lengthwise and make sure to cut off the blossom end (opposite the stem end) of the cucumber. For a sweet sandwich pickle cut horizontally.

Step 3: Prep your jars with your spice mix. Again, heres where you can get creative, but if its your first time pickling you can stick to some of the spices Hattie listed above. After the spices have been added, stuff the jars tightly with your cucumbers.

Step 4: The all important pickle brine consists of water, vinegar, salt and sugar. Hattie also likes to add spice to the brine mix using a tea steeper. This will add flavor but keep the brine clean.  To your non-reactive brine pot add 6 cups water, 6 cups vinegar, 1 cup Kosher Salt, 1/4 cup sugar and your pouch of spices. Bring the brine to a full rolling boil.

Step 5: Put on your kitchen gloves and use a measuring cup to dip into the boiling brine. Slowly fill each jar with the brine, careful to stop within a quarter of an inch from the lip.

Step 6: Place the lids on the jars and tighten to hand tight. Do not over tighten. This will make your lids buckle. Some pickle recipes allow for refrigeration immediately after, Hattie seals her pickle jars- which is a great step to lock in flavor and sterilize. Bring water to a rolling boil and lower the jars with a set of tongs into your canning pot. You must then wait until your water reaches the boiling point again. Start your timer and let the jars boil for ten minutes.

Step 7: Remove jars with tongs. Place in an open area where they can cool quickly. In a few hours, you will hear a satisfying pop as each jar completes its seal. Once the jars cool, place in any cool, dry spot until you are ready to share, give away as a gift, or open and enjoy. Make sure to refrigerate your pickle jar after opening. That is of course, assuming you havent eaten them all up in one sitting!

Bonus recipe! Hatties Bloody Mary:
Combine Zing Zang and Tabasco Bloody Mary mix paired with Bombay Sapphire gin (4 ounces of mix and 2 ounces of gin) in a tall pitcher. Add garlic salt, celery salt, Worcestershire, horseradish, Old Bay seasoning along with salt and pepper. If desired, add the hot sauce of your choice. Stir with a cocktail stirrer between 8 and 12 seconds, double strain and pour into a tall pint glass. Garnish with Bloody Buddy cocktail veggies.

Pickled by Hattie is expanding its Farmers Market locations going into the summer.  Hattie’s entire lineup of pickles can be found in hotspot retail outfits like the Sunset Beer Company and the Los Angeles County Store, while her Bloody Buddies are used in cocktails at El Cid and her spicy BBs enhance the lauded grilled cheese sandwiches at  Rock and Reillys Irish Pub. She recently appeared at Artisanal L.A. and will be at Unique L.A. this coming May 9th and 10th.

Pickled by Hattie’s current Farmers Markets:

Hollywood Farmers Market
Its the second biggest Farmers Market in Los Angeles, so its really really great to be there,Hattie says about the Hollywood Farmers market.
Sundays from 8:00am-1:00pm

Cooks Garden Venice
Hatties new market is in a little garden...specifically for restaurants.
Sundays from 10:00am-3:00pm

Playa Vista Farmers Market
Saturdays from 9:00am-2:00pm

Keep up with Pickled by Hattie

Twitter: @pickledbyhattie