Blenheim apricots
The most prized apricot variety is now available at the Tuesday and Saturday Santa Barbara farmers markets. Possessing a golden-orange hue, the juicy Blenheim delivers a dynamic flavor, with super sweet flesh and a slightly tangy skin. It’s only available a few weeks out of the year, so grab it while you can. Eat as is, use in homemade preserves or incorporate into a number of desserts. For the Fix of the Week on page A7, I stuffed Blenheim apricots with chévre, grilled corn, crumbled bacon and fresh mint. These apricots are grown by Vincent Farm in Goleta as well as other local producers. Certified organic available. About $4 to $5 per pound.
Yellow corn
Don’t be surprised if you find an earworm munching on the tips of these certified organic ears of sweet yellow corn. Just discard the tip and enjoy. This corn is so sweet you can enjoy it raw, but it’s also delicious cooked, whether it’s boiled, steamed, roasted or grilled. Use the kernels (they’re huge!) in a corn-based salsa or over tacos or a mixed green salad. Yellow corn is available from Roots Organic Farm at the Tuesday Santa Barbara, Wednesday Solvang and Saturday Santa Barbara markets. This early-season corn starts at $1.50 per ear or four ears for $5.
Rocky Sweet melons
These small melons are a unique farmers market find. They seem like a cross between an ambrosia melon and honeydew melon. The green flesh is tender, juicy and honey-sweet. I like to slice Rocky Sweet melons in half, remove the seed pocket and fill the cavity with cottage cheese to enjoy right out of the rind for breakfast. These melons are also excellent in a fruit salad or chilled melon soup. Try wrapping slices in prosciutto and basil leaves to serve as a tasty appetizer. Available from Munak Farms of Paso Robles at the Saturday Santa Barbara market. About $3 each.
