Sam Edelman
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Articles by Sam Edelman
2023秋冬必收最潮靴款！
雖然秋意尚未濃，但各大品牌已經推出秋冬系列新品。說到秋冬必備的單品，靴子肯定榜上有名。不論是氣勢御姊系女生，還是優雅氣質女孩們，都可以靠一雙吸睛的靴子增添造型氣勢！最重要是可以修飾身形，增長身型比例。 海港城有多個品牌絕對能讓愛鞋之人忘我，從厚底鞋到大膽的超長靴，必定能找到提升時尚風格所需的鞋子。 女王必備：霸氣厚底短靴 新季轉轉新形象，是時候釋放心中的女王魂，穿上一雙吸睛的中性短靴充滿氣勢地隆重登場！ 巴黎時裝週限定推出的 ECCO FLUTED HEEL 系列特別款女裝粗跟厚底短靴，美感與功並重，採用 75mm 的坑紋厚底鞋跟，提供持久的舒適度及緩衝力，為忙碌的現代都市女性提供全天候舒適又時尚的皮靴選擇。皮靴採用優質皮革製成，每一寸都散發奢華精緻氣息，讓你無論走到哪裡都會成為全場焦點。 你亦可選擇Roger Vivier 的Wallaviv鑽扣漆皮切爾西靴，以閃亮漆皮製成，側邊飾以閃亮鑽扣，防滑橡膠外底平穩舒適。輕鬆打造張揚型格風格。更重要的是這雙氳靴特別顯腿細！ 魅力綻放：女神過膝靴 長靴被譽為女士修飾身材的最佳恩物，不單簡單易襯，更是冬天保暖雙腳的最佳選擇！ Roger...
Fix of the Week - Santa Barbara News-Press
Local farmers are just beginning to harvest an abundance of fresh pepper varieties from their fields. It’s increasingly common to encounter an array of peppers that deliver flavors ranging from super sweet to super spicy, shapes from stumpy to elongated, and flesh walls from thin to thick.
PICKS OF THE WEEK
Poblano chili pepper These deep green peppers are just beginning to emerge. They’re ideal for preparing some homemade chili rellenos. Large and crisp, they blister very well and yield mildly spicy, sweet and bitter notes throughout. Originating in Puebla, Mexico, they are mainly incorporated in an array of Mexican dishes, including salsas and sauces, added to quesadillas and tacos, or stuffed in many forms. They can also be used to make traditional moles.
Fix of the Week - Santa Barbara News-Press
One of the most delicious in-season treats to hit the farmers markets this time of year are fresh tree-ripened figs. This local delicacy is one that I anxiously await each season, taking full advantage of their rich flavors, unique textures, and overwhelming nutritional attributes. There are more than a dozen types of fresh figs you will encounter at the farmers markets throughout their season. However, there are three that are the most readily available.
Picks of the Week
Black Mission Figs The fresh fig season comes in two waves. The first one arrived early this month, and the second one is the final push in the fall season. Currently, Avila and Sons Farm out of Hanford has an impressive assortment, including these richly flavored black mission figs. They’re recognized by their deep purple skin, but once sliced open, a red flesh is exposed. They’re best when harvested in their firm-ripe stage, when the figs’ flavor becomes sweeter.
Fix of the Week - Santa Barbara News-Press
If you have made a trip to the farmers market in the past couple of weeks, you most likely noticed the major seasonal transition occurring in the selection of fresh available produce. This time of year, it is quite common to encounter fresh bunches of aromatic basil, an abundance of sweet peaches, and one of my favorite seasonal fruits: fresh olallieberries. Olallieberries, in my opinion, are as good as bush berries get, possessing the perfect balance of texture and flavor.
Picks of the Week
Olallieberries The fresh berry season is really taking flight, with these delicate tangy-sweet olallieberries starting to hit their prime. Delivering the color and richness in flavor of a blackberry, but the softer nature of the raspberry, they make for a wonderful treat this time of year. They’re an excellent source of vitamins A and C, as well as iron, potassium, calcium, dietary fiber and protein. You can enjoy these tasty berries right out of the basket as they come.
Picks of the Week
Sunshine watermelon When most think of watermelon, a green skin comes to mind, but sunshine watermelon has an attractive yellow skin, with alternating cream-colored striations. Inside is a vibrant pink-red flesh that is relatively seedless. About 92% water by volume, watermelon is one of the most refreshing foods you can purchase through the warm summer months.
Fix of the Week - Santa Barbara News-Press
With the Fourth of July rapidly approaching, it’s time to start shopping for your summer cookouts. One ingredient that delivers the true essence of this summer holiday, which is just now making its first appearance at many of our weekly farmers markets, is refreshing watermelon. Found in an array of shapes, sizes and colors, some have seeds. Others are seedless.
Picks of the Week
Italian eggplant Just one of many types of fresh eggplant starting to pop up at the local farmers markets this week, Italian eggplant is recognized by its oval shape and dark purple glossy skin. It is very similar to the most common globe eggplant but smaller in size. Ideal for eggplant parmesan, lasagna or delicious spreads, this versatile fruit will be readily available at all weekly Santa Barbara certified farmers’ markets from several local growers.
Fix of the Week - Santa Barbara News-Press
A few weeks ago, I noticed a couple of boxes of beautiful eggplant for sale at the Saturday market. This past weekend, the market was loaded with this elongated dark purple vegetable, harvested at its most tender stage. Early summer is the best time of year to purchase eggplant, which will be available in many forms through the end of the fall season.
5 Wedding Guest Dresses You Will Love
Disclosure: Thank you to Nordstrom and Collective Voice for sponsoring today’s post. All products were selected, ordered, and loved by yours truly. Oh baby, ’tis the wedding season! Today I’m swinging in with not one, but five wedding guest dress looks that I know you are going to swoop up and rock at your next wedding event! Best news, they all come from Nordstrom, which if you’ve been here for the long haul… you know I love! Why do I give so much love for Nordstrom? Buckle up those heels ladies….
Picks of the Week
Lemon basil Her Family Farm has some extraordinary basil at the Saturday Santa Barbara Farmers Market right now, with sweet Italian, Thai, purple and lemon basil all on hand. Grabbing a bunch of each, I was excited to fill my kitchen with jars of this aromatic herb, which truly reminds me of the summer season to come. The most aromatic was the lemon basil, delivering strong notes of lemon and sweet licorice.
Fix of the Week - Santa Barbara News-Press
Fresh aromatic basil is starting to make an appearance at weekly area farmers markets. Delivering the true essence of summer, this fresh herb is by far my favorite to emerge all year. Whether used to top fresh slices of layered tomatoes and mozzarella cheese, added to your favorite stir fry, or blended to produce a flavorful salad dressing, basil is one item you should consider keeping in your kitchen for the months to come.
Fix of the Week - Santa Barbara News-Press
I say this quite often. One of the most incredible aspects of shopping at the farmers’ markets is the sheer diversity and uniqueness of what you will encounter. It’s never just the same lineup of uniform russet potatoes, romaine lettuce, red tomatoes and berries found day in and day out, but rather the dozens of options within those same categories.
PICKS OF THE WEEK
Yardlong beans Also commonly labeled with multiple alternatives, including “snake” beans, these long slender beans average from 12-18 inches in length and deliver a distinct green bean flavor with an underlying bitterness. These beans are often stir-fried in Asian style preparations. I love to sauté them with seasonal vegetables and tofu, toss with a little soy sauce and sweet chili sauce, and serve them over steamed brown rice.
Fix of the Week - Santa Barbara News-Press
The first potato dig of the season is under way, with a wave of freshly harvested spuds making their way to market this past week. The bright green tops of the potato plants are currently thriving in the warm spring conditions, with an expansive network of potatoes developing below the soil. Freshly dug and brought to market, these “new” potatoes are as delicious as they come, notably sweet since their natural sugars have yet to complete their transition to starch.
Picks of the Week
Organic Harvest Moon potato The freshly dug new potatoes have arrived, with several local farmers bringing their spuds to market. This variety, in my opinion, is one of the tastiest I’ve ever experienced. It’s grown by Jacob Grant of Roots Farm of Los Olivos. Harvest Moon potatoes have a deep purple skin with a distinctly yellow flesh. They’re nutty, a little sweet and full of flavor. There really is no need for salt or butter when they’re cooked, although feel free to add if desired.
Fix of the Week - Santa Barbara News-Press
If you made it down to the farmers markets this past week, you were most likely pleasantly surprised to see that the fresh cherries you have been waiting for all year have just hit the stands. Cherries are always a farmers market favorite, with their short seasonal window keeping us yearning for their return all year long.
Picks of the Week
Brooks cherries One of the best general eating cherries, this variety is plump and juicy, yet relatively firm when ripe. Recognized by their rounded shape and deep red skin, they have a very dynamic flavor that is the perfect balance of sweet and tangy with subtle notes of blackberry. An excellent source of the antioxidant anthocyanin, cherries are also a good source of vitamins A, C and K, as well as iron, potassium, copper, calcium and magnesium.
Picks of the Week
Castlebrite apricots The first fresh crops of local apricots are in and can now be purchased at the weekly Saturday Santa Barbara, Sunday Goleta, Tuesday Santa Barbara, Wednesday Solvang and Thursday Carpinteria farmers’ markets from several local growers. This year’s crop is exceptional, delivering the apricots’ signature sweet flesh and slightly tangy skin. Loaded with vitamin A and C, as well as a good source of calcium, iron, and dietary fiber, they are a great addition to your weekly diet.
Fix of the Week - Santa Barbara News-Press
Sweet summer stone fruit is just starting to make an appearance at all weekly Santa Barbara Certified Farmers Markets. We kicked off the first week of May with a great assortment of exceptional cherries, which will increase exponentially in availability over the coming weeks. The next crop that followed close behind were those deliciously sweet aromatic apricots, which were available in decent quantities at this past Saturday’s farmers market.
Fix of the Week - Santa Barbara News-Press
With the last piece of stone fruit harvested from the trees in October, many have been anxiously awaiting the arrival of the 2023 crop. This past weekend, the first round of tree-ripened cherries, some small nectarines, as well as a few boxes of fresh apricots, could be found sprinkled throughout the downtown Santa Barbara farmers’ markets.
Picks of the Week
Yellow nectarines The first harvest of stone fruit is under way, with these small round yellow nectarines leading the charge. Harvested firm, these nectarines may take a day or two to ripen on the countertop, but once ready, they are quite flavorful and juicy, with notable aromatic and flavor notes of tangy sweet nectarines. Add yellow nectarines to a host of dessert recipes, or blend them into your favorite smoothie.
Picks of the Week
Rhubarb These long grooved deep red to purple stalks pair incredibly well with the selection of fresh berries this time of year, whether added to pies, crisps, cobblers and crumbles. Naturally tart and astringent, once cooked, rhubarb becomes texturally soft and quite delicious. Sugar is typically used to help balance out the naturally tart flavor. This week I incorporated freshly harvested rhubarb into a rhubarb berry preserve as the Fix of the Week, below.
Fix of the Week - Santa Barbara News-Press
Resembling the physique and size of celery stalks, colorful bunches of freshly harvested rhubarb have been coming out of the Lompoc fields of the Mendoza Family Farm. From light pink to dark purple in color, often with some variegated green throughout, rhubarb is used more like a fruit than a vegetable, finding its way into pies, crips, cobblers and preserves. With a naturally tart and astringent flavor, sugar is usually combined with chopped rhubarb to add a little sweetness.
Picks of the Week
Mara Des Bois strawberries This special variety of strawberry emerges in late April each year and is available into the summer months. Grown organically by Harry’s Berries of Oxnard, Mara Des Bois strawberries are most closely tied to wild strawberries with regards to texture and flavor. Dynamically sweet and incredibly aromatic, they offer a truly unique culinary experience. These berries were developed through a French breeding program.
Fix of the Week - Santa Barbara News-Press
I talk quite a bit about the sheer diversity of products available at the farmers markets. I’m not just talking vaguely about apples, tomatoes, tangerines and potatoes, but the vast selection of offerings within each of these categories. During their seasons, it is quite common to encounter dozens of different varieties of apples, tomatoes, tangerines and potatoes. The same goes for lettuces, beans, radishes, and pluots, as well as a long list of other crops.
Picks of the Week
Baby artichokes The artichokes are continuing to spike in great numbers at area farms, most notably prolific in the Lompoc area. This week I purchased some petite baby artichokes from the Mendoza Family Farm, available at all weekly Santa Barbara certified farmers’ markets. Baby artichokes are quite easy to work with in the kitchen and are absent from that fuzzy pocket located throughout the central portion of the artichoke that is present in the larger specimens.
Fix of the Week - Santa Barbara News-Press
This past weekend was the first farmers market loaded with a truly exceptional selection of freshly harvested artichokes, coming direct from local area farms. As the spring weather starts to warm up, this seasonal vegetable begins to spike in great numbers, which is quite an impressive sight to see when taking a stroll through one of your local farms.
Fix of the Week - Santa Barbara News-Press
The spring harvest of fresh berries along our coastal and inland area has officially begun. The longer day with persistently warming conditions accelerates the transformation from blossom to ripe fruit on the plant. April is when the first true seasonal push begins, starting with the strawberries, and closely followed by blueberries, raspberries, olallieberries and blackberries.
Picks of the Week
Fresh blueberries The first spring harvest of fresh blueberries started a couple of weeks ago, and the quantity and quality continues to be enhanced on a daily basis. While fresh blueberries are available most of the year when grown under hoop houses in our area, the most full flavored are those produced out of the hoops during their standard season, which runs from approximately April through October.
Picks of the Week
Goose eggs This is not something that is encountered very often, but I was quite pleased to find these jumbo goose eggs at the Lily’s Egg stand sitting in a basket next to quail eggs, duck eggs, and, of course, numerous cartons of multi-colored chicken eggs. Goose eggs are three times the size of a chicken egg. Once they’re cracked, you can’t help but notice the massive yolk inside.
Fix of the Week - Santa Barbara News-Press
With Easter just around the corner, there is no item found at the farmers’ market that is more commercially emblematic of the holiday than eggs. With kids gearing up for their annual Easter egg hunt, dyeing and finding eggs is a fun tradition in many households.
Fix of the Week - Santa Barbara News-Press
Planted in early spring and harvested during the first half of the summer season, fresh garbanzo beans become readily available. When initially harvested, these “chickpeas” are sold fresh off the plants for a very limited window in green pods. Encased within the pods are two or three small green beans. As the beans are left to dry, the green pods fade to yellow, and the beans take on a beige color.
Picks of the Week
Sun-dried tomato chickpea flatbread Brought to the Saturday Santa Barbara farmers’ market each week thanks to Baba Foods Small Batch, this product is made from their annual harvest of garbanzo beans. Vegan and gluten free, this protein-packed item is ideal for warming up and dipping in your favorite hummus, or used as a great bread substitute. This week I prepared a chickpea flatbread topped with lemon hummus, the Fix of the Week, below. This is a very healthy and simple lunch to prepare.
Picks of the Week
Onion sprouts Onion sprouts are one of the most nutrient dense foods you can eat. These delicious sprouts are grown and brought to the weekly Saturday Santa Barbara, Sunday Camino Real, Tuesday Santa Barbara, Wednesday Solvang, and Thursday Carpinteria farmers markets thanks to Ojai Microgreens. Delivering a wonderful onion aroma and slightly nutty, sweet, and mild onion flavor throughout, they are excellent in a sandwich, salad or any other common uses for fresh sprouts.
Fix of the Week - Santa Barbara News-Press
I really enjoy fresh sprouts and microgreens whenever I can get my hands on them. At our local farmers markets, we have a few select local producers of both, but when it comes to the most expansive selection, Ojai Microgreens has the most diverse selection. From pea and daikon shoots to clover and red rose radish sprouts, Ojai Microgreens offers a well-rounded selection that greatly varies in both texture and flavor.
Picks of the Week
English peas Also referred to as shell peas, green peas and garden peas, this seasonal legume crop is just starting to pop. English peas are available from several local growers, including Tutti Frutti Farm of Lompoc, a certified organic farm. These peas can be enjoyed both raw and cooked, but the pops themselves need to be discarded. The jumbo peas can be added to steamed rice, mixed green salads or a spring pasta as in the week’s Fix of the Week, below.
Fix of the Week - Santa Barbara News-Press
At the end of the market this past Saturday in downtown Santa Barbara, I overheard one of the farmers say, “This is just one of those sugar snap pea-type of weekends.” I smiled thinking about how I had been watching our customers filling up their bags with these crisp vibrant pods all day, with several local farmers well stocked with this seasonal favorite. The first harvest of fresh peas is always the best, and it delivers a wave of excitement when they make their grand entrance.
Picks of the Week
Asparagus I picked up the first bunch of fresh asparagus that I had enjoyed for many months this past week from the Mendoza Family Farm of Lompoc. Fresh asparagus is excellent when grilled, steamed, sautéed, roasted or even raw, and it’s excellent as a nice side or when incorporated into a number of dishes. Asparagus is packed with antioxidants, essential vitamins and minerals, and is a good source of dietary fiber and protein.
Fix of the Week - Santa Barbara News-Press
It has been many months since I’ve enjoyed freshly harvested asparagus. So when I saw the bunches of dark green stalks at the Saturday Santa Barbara farmers market this past weekend at Mendoza Family Farm’s table, I had to grab a few. One of my favorite seasonal veggies this time of year, fresh asparagus is excellent when grilled, steamed, sautéed, roasted or even raw. It can easily be incorporated into several delicious dishes.
Picks of the Week
Green garlic Also referred to as spring garlic, green garlic resembles green onions. However, it has a larger white portion at the base, where the bulb is forming. Aromatic and flavorful, green garlic is an exceptional flavoring agent for most meals calling for either green onions or garlic. This week I prepared some green garlic mussels as the Fix of the Week, below. Green garlic can be enjoyed in both raw and cooked preparations.
Fix of the Week - Santa Barbara News-Press
As I made my rounds through the farmers market on a rainy Saturday morning this past weekend, I came across the first green garlic of the season. It’s grown and harvested by Rudy Domingo of Arroyo Grande. The tops possessed a vibrant green coloration, and at the base, small cream-colored bulbs were attached.
Fix of the Week - Santa Barbara News-Press
The first harvest of sugar snap peas has started to emerge and will become increasingly available over the coming months. Developed from crossing the English pea with the snow pea, a sugar snap pea tends to offer the best qualities of both rolled into one. Snow peas are sought for the culinary convenience of a crisp edible pod. But the peas inside the snow pea pod are quite small and often indistinguishable from the texture and flavor of the pod itself.
Picks of the Week
Sugar snap peas Possessing the crisp edible pod of the snow pea and the sweet plump inner pea of the English pea, this late winter and early spring favorite can be found at all weekly Santa Barbara certified farmers’ markets from several local growers. Sugar snap peas are an extremely healthy addition to your winter and spring diets.
Fix of the Week - Santa Barbara News-Press
Long green stalks of fresh celery line the farmers market this time of year. Thriving in the winter months, celery delivers a refreshingly satisfying subtle-sweet flavor right from the first crunch of the green stalks. Celery is one of those staple ingredients I use at home quite often, with a diverse range of uses. Along with fresh celery stalks, its counterpart, celery root, too possesses a great diversity of uses but in a much different fashion.
Picks of the Week
Celeriac Also commonly referred to as celeriac, this winter vegetable is a member of the Apiaceae family. It’s closely related to parsley, fennel, carrots and parsnips. Celeriac’s flavor is reminiscent of all its family members rolled into one, with nice underlying notes of celery throughout. It can be enjoyed in both raw and cooked forms. I most commonly use celeriac in pureed soups or shredded and tossed with mixed greens and a robustly flavored salad dressing.
Fix of the Week - Santa Barbara News-Press
I haven’t owned a microwave oven for at least the past 20 years. It’s not that I have anything against using a microwave for heating up leftovers, cooking up some potatoes, or making a quick quesadilla, I just personally do not have much use for one since as I prefer the culinary results of a conventional oven, outdoor grill, using pots or pans on the stovetop, or even preparing a meal in the slow cooker.
Picks of the Week
Organic popping corn While you will not encounter freshly harvested sweet corn until the summer months, you can purchase some fresh organic popcorn from Roots Farm at the Saturday Santa Barbara, Tuesday Santa Barbara and Wednesday Solvang farmers’ markets. I find this corn best when popped in a large pot with a covered lid, then finished with olive oil or melted butter once popped and seasoned. This week I prepared brown sugar and chili seasoned popcorn as the Fix of the Week.
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