This is Sarah Smith.
We love her! She has had our back at the Farm Cart since we were two poor, scroungy farm kids standing on the corner of our small town exhausted from our everyday, early morning harvests, begging people to buy our produce. Well maybe it wasn’t that bad, but if felt like that to us, and Sarah had our back. She would drag her twin girls into our stand on a daily basis and pretty much buy us out. Sarah knows how to cook and she loves to eat delicious food.
So, when she invited us over for a back yard meal at her little sanctuary home in the avocado groves, we couldn’t resist. And like the super annoying people that we are, we brought our camera along to document her simple cooking magic.
And it was magical. Not only have Sarah and her lovely husband Aaron built an awesome little homestead, but they have raised great kids that insisted on entertaining and playing with our little monkeys all evening. Imagine, sitting and sipping watermelon margaritas while your screeching two year old was off frolicking happily with the older girls. It was pure magic. And the watermelon margaritas… Who knew that watermelon was a perfect compliment to tequila? Well, Sarah did. And we do now!
And that is why we love her. Because she has all of these little secrets and simple techniques that make everything so easy and delicious.
Did we mention that she’s also our favorite real estate agent. If you need an agent or want to know the secret properties not quite on the market yet. Or you just want to know what her secret fire cider recipe is, track her down on her new website www.lovecarpinteria.com and tell her we sent you. Because we want to send everyone to her!
Jason and Katie.
P.s. So sorry about sending home troubled peaches last week!
(Makes 6 drinks)
One large or two small seedless watermelons cut up, blended and frozen into cubes.
6 shots cazadorez tequila
Limes for juice and garnish
Sugar for glass rim
Place frozen watermelon in blender. Just enough to almost fill the blender up. I used 3 double jiggers of tequila which is roughly 6 shots and blend until at preferred consistency.
Quarter limes and wet rim of margarita glass or mason jar with lime and dip lime In shallow dish of granulated or coarse sugar.
Squeeze two to three quarters of lime
Juice in glass and pour watermelon/tequila mixture into glass. Garnish with remaining lime
4-5 ripe avocados, cubed
4 ears sweet corn cooked and then kernels cut off. Or use canned or frozen corn about 15 ounces.
1 medium red bell pepper, diced
1/2 medium red onion, diced
1 15 ounce can sliced black olives
1/3 cup olive oil
3 tablespoons cup fire cider or apple cider vinegar
1 small lemon
1 small lime
Salt and pepper to tastechips for dipping
Toss together corn, bell pepper, onion, olives, liquids and salt & pepper. Let ‘marinate’ for 10 minutes. Stir in avocado and serve.
BBQ Veggies and Chicken Marinade
2 zucchinis, cut halved
3 bell peppers, color optional, cut length wise
2 pints crimini mushrooms
1 purple onion, diced
2 lbs chicken thighs
1/4 fire cider (or Apple Cider Vinegar)
1/4 fire cider (or apple cider vinegar)
1/2 cup fresh squeezed OJ
1/2 cup soy sauce or coconut aminos
A few tablespoons of sherry
1 tablespoon ground ginger (less if using fresh)
1 tablespoon of onion powder
For the chicken marinade, mix all the ingredients up into a bowl. Add chicken at let marinade at least one hour.
For veggies, add the chop veggies to a baking sheet and rub with olive oil. Then sprinkle with sea salt and garlic powder. Cook veggies on grill for about 25 minutes and chicken for 15. Enjoy warm!
We love you Smith Family!
OTHER SUPER RAD NEWS!
Riviera Sourdough Class at Muni!
Hey friends, by now you should all know how incredible the sourdough is in our add on store. We’re so stoked to go to Vanessa’s sourdough class at Muni Wines on July 25th! Farm Cart will provide all the snacks! For tickets click HERE
New Pick Up Spot
Topa Topa Ventura Location Wednesday Afternoons!