Fresh new produce is coming... we are off to a late start

Here we are, in what feels like late in the game. The late spring rains damaged what could have been an awesome produce season. I love to cook with farm fresh produce. There is something so special about knowing exactly where your food comes from and who grows it. I have been fortunate to know Brian Kline of Kline Organic Produce.
Late summer of last year Brian came to me and asked if I would be interested in doing some canning. I said yes and spent quite a few of my days off in the kitchen at Concetta canning Brian's produce. The tomatoes he brought were made into organic marinara sauce; I pickled 3 different varieties of beans as well as cucumbers, all which were available at Farmers Market, up until last week when the last jar of pickles were sold. Needless to say, I became quite good friends with Brian and his wife Tracy.
During those rainy weeks of winter Brian brought in seed catalogs. We discussed and I wished for certain types of greens, tomatoes, potatoes, and anything that looked interesting. It made slow rainy nights at Concetta fun and gave us something to look forward to in Spring.
Now comes summer, blazing down on the rich soil of the San Joaquin Valley, making us impatient for the fresh tomatoes that will have a somewhat late, (Brian said 40 days on Friday) but hopefully long season. The watermelon and cantelope tendrils are beginning to spread out there in Waterford.
I am using the best of what Kline Organics has to offer, arugula, gold, red and white chards, mizuna and this awesome mustard with bumpy red leaves and red veins running through it. It is spicy but adds a certain depth to my salads. I really enjoy working with Brian's produce, creating vinaigrettes and adding ingredients that enhance yet still stay true the organic compunds of the greens. Greens are good-good for you, good tasting and in this case good for the community. By purchasing directly from the farmer I am saving time and money as well as helping someone to make a living.

I feature Kline Organic Produce heavily on my menus:

Arugula and Smoked Trout with orange muscat vinaigrette
Sauteed greens with shallots and chevre
Roasted veggie- baby greens with oven roasted peppers, onions and mushrooms with Raspberry Balsamic and feta.

This weeks Specials: (5/30-6/6)

Lavendar & Black Pepper Grilled Lamb rack
Tamari Glazed beef brisket
Salt-cured salmon with dill'd cream cheese, shaved red onion, capers and brioche points.
Chipotle Grilled prawns with corn and black bean relish
Asparagus 3-Ways-green and white asparagus prepared 3 distinct ways