A few weeks ago, on a Saturday morning, I took a tour of the Irvine Farmer’s Market, at Campus and Bridge in the University Center across from UCI in Irvine. The tour and lunch afterwards at Britta’s Cafe were organized by the new Orange County Chapter of Slow Food. The Irvine market is one of the larger markets in the county and I highly recommend checking it out. In addition to produce, the market also has purveyors of locally caught fish, hand made freshly prepared food items, local artisans selling their creations and musicians performing. It is a great place to shop for seasonal food and to chat with the farmers who enthusiastically converse about their delicious produce.

While traipsing through the market, one of our arranged stops was at the stand with Lilly of the Herb Chef. As you probably guessed the Herb Chef specializes in farm fresh organic herbs. As summer is fast approaching many herbs are now in season including sage, rosemary, mint, basil and the slightly less common dandelion greens and watercress. Not only can you buy from the Herb Chef at the market but their fresh picked herbs are also available via their website. Lilly was quite knowledgeable about the herbs grown at both or her family farms located in Bell Gardens and Fillmore.

Lilly shared some mint recipes with us and I am going to share one with you along with my recipe for Minted Ice Tea. Mint is quite versatile as it can be used in both cooking dishes and in drinks. It is a perennial plant originating in the Mediterranean so it also likes the Southern California climate as well. I grow spearmint in the backyard in a pot, as left in the ground it well spread everywhere and anywhere it likes, so if you do not want a yard full of mint it is best to grow it in a large pot. Here on the Pacific Coast, it will die back in the winter, but come spring time it will start to sprout new bright green leaves.

Some basic ideas for mint are: chop up mint leaves and blend into fruit salad. Add leaves to a citrus sorbet for both taste and as a finishing touch. Finely chop leaves and sprinkle over rice pilaf or use in mojitos by crushing the mint leaves.

Minted Ice Tea
A great light, refreshing drink for summer.

Place 8 bags of black tea in a pitcher of water, take a large handful of clean, fresh spear mint, stems included and place in water with tea bags. Let sit overnight and it is ready to drink the next day.
Variation: Add slices of one fresh orange to the mixture to give it a more spicy, citrus flavor.
Makes 1 1/2 quarts.

Sugar Snap Peas with Mint

Ingredients

2 teaspoons olive oil
3/4 pound sugar snap peas
3 green onions, chopped
1 clove of garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon, coarsely chopped fresh mint

Heat oil in a large skilled over medium heat. Once oil is heated add the sugar snap peas, the green onion and the garlic. Add salt and pepper. Stir fry for 4 minutes, then remove from heat and stir in mint leaves. Season with additional salt and pepper, if needed, to taste.

Irvine Farmer’s Market is 8 am - noon every Saturday (rain or shine) and is located in the University Center at the corner of Campus and Bridge.

The Herb Chef website: http://www.herbchef.com/.