Orange County Chefs Use Flavors From Their Gardens to Create Spring and Summer Delicacies
“Tomatoes are my favorite, and this year I’m growing 41 different types,” said Rappaport. She also grows peppers and a wide assortment of herbs such as pineapple sage, rosemary, and Spanish tarragon, along with fruits like Meyer lemon, pomegranate, avocado, apple, and Satsuma mandarin tangerine.
Chef Jamie Kingsland of Fleming’s Prime Steakhouse in Newport Beach agrees that fresh ingredients are key to creating great meals. Like many professional chefs, Kingsland maintains his own cook’s garden.
“Starting with high-quality ingredients from the garden enables you to make good food,” he said. “Herbs you grow yourself and harvest to season dinner are far superior to those you find in the store, adding wholesomeness to any meal.”
Kingsland grows basil, thyme, rosemary, mint, and lavender in his Orange County garden.
Infusing Tastes with Fresh Herbs
One of Kingsland’s favorite things to do with herbs is to infuse flavors into dishes. For instance, he makes a lavender syrup by boiling 2 cups of water, 2 cups of sugar, and a handful of lavender. Once the mixture thickens, he removes the lavender leaves and steeps them again before serving it over fresh fruit such as peaches, pears, apples, and grapes.
“The lavender infusion is a really refreshing end to a summer meal,” Kingsland added.
Herb Uses and Favorite Dishes
Kingsland also enjoys making rosemary and thyme butter for chicken and fish, and making sun tea with fresh mint from his garden.
What Other Chefs Are Growing
Chef Franco Barone of Antonello Ristorante in Costa Mesa prefers to grow garlic, onions, basil, rosemary, marjoram, oregano, and a variety of herbs in his garden. He uses these fresh ingredients in a variety of dishes, including roasts and salads.
“I use a variety of fresh herbs, garlic, and onions when making a roast,” said Barone. He also grows citrus trees to use in salads, with diced lemons or oranges, red wine vinegar, green onions, and herbs.
Using Citrus and Herbs in Recipes
Cilantro is another favorite for chef George Poston, executive chef at Maggiano’s Little Italy in Costa Mesa. He uses it regularly to make salsa for his children.
“It’s really easy to make salsa,” Poston said. “In the food processor, I puree three Roma tomatoes, diced onions, one hot chili pepper, and a squeeze of lime juice.”
Poston also uses limes from his backyard limequat tree, along with kumquats and Satsuma mandarins, to make fresh salsas.
Chef Favorites: Tomatoes and Basil
Many chefs, including Zov Karamardian of Zov’s Bistro in Tustin, agree that no cook’s garden is complete without tomatoes and basil. Karamardian uses these fresh ingredients to make delicious tomato-basil sauces and salads.
“In the summertime, it’s heaven to have a fresh tomato salad straight from the garden,” said Karamardian. “I top garden tomatoes with basil, extra virgin olive oil, well-aged balsamic vinegar, fresh ground pepper, and feta cheese.”
Besides tomatoes and basil, Karamardian enjoys growing mint, rosemary, and thyme. “I often make a pita bread burrito with fresh mint, cucumbers, and tomatoes. It’s a great snack!”
Lemon Trees and More
Karamardian also grows lemon trees, using lemon juice instead of vinegar for many recipes, both at home and in her restaurant.
“Once a lemon is cut, it loses its flavor, so fresh is best,” she added.
Pastry Chef Michelle Bracken’s Garden
Zov’s pastry chef, Michelle Bracken, grows blackberries in her Fountain Valley garden. She uses them to make fresh fruit cobblers, pastries, and salads.
Bracken also has a variety of herbs and uses the edible flower nasturtium to garnish salads.
“In our climate, it only makes sense to grow your own herbs and fruits,” she said. “Not only can you use them to create great food, but they also beautify your garden and make interesting conversation pieces.”
