Local Chefs' Guide to the South Pas Farmers Market

In its third year, Toyota's Farm to Table Tour chose to visit the South Pasadena Farmers Market. Chefs whipped up some of their best dishes using the food of local farmers as residents waited in line to sample the tasty treats. Spokesperson for the tour said the decision to include South Pas was due to a combination of factors, including the overall vibe of the market and amount of community and chef support. 

Patch sat down with a few of the featured chefs to find out why they regularly attend the farmers market and what items they can't pass by when they do. 

Erica Lins of

What she used from the farmers: Asparagus, Swiss chard, wild arugula and mint in a grilled asparagus calamari salad. 

Why she frequents the market: For inspiration and to keep things fresh and patrons excited. 

Her fav items: Honey and squash blossoms. "You can end up spending a lot on honey elsewhere, but the honey you'll find here is of great quality and delicious."

Tim Guiltinan of The Raymond Restaurant

What he used from the farmers: Maitake mushrooms for a scallop dish with roasted Maitake mushrooms and sweet pea tendrils. 

Why he frequents the market: Not only does he enjoy stepping out of the kitchen for a breath of fresh air, but he gets inspired when seeing the beginning of a season. "Items hit the market a couple months early."

His fav items: Mushrooms and Asian herbs. Sometimes the mushrooms are so good that they "almost taste like beer."

Sally Cook of

What she used from the farmers: McGrath Farms strawberries and Carmela ice cream for a strawberry shortcake with lavender honey ice cream desert. 

Why she frequents the market: Because it makes her job easier. "It's really great to support local versus mass produced. The items always taste better, so it's a win-win for everyone involved."

Her fav items: In the summer, stone fruit like berries and peaches. In the winter, fingerling potatoes, red chard and citrus lemons. 

Paul Rosenbluh of

What he used from the farmers: Tomatoes, cauliflowers, fresh herbs and red peppers in a curry cauliflower with spiced chic pea puree and pickled tomato dish, in addition to a dish with braised pork in a herb biscuit with red pepper jam. 

Why he frequents the market: Because it's in his front yard. Firefly Bistro is located on El Centro Street, the main road of the market. And because he's a long-time regular, he's able to strike a good deal with the farmers. 

His fav items: Tomatoes, cauliflower, Brussels sprouts, herbs and greens. "I grab last-minute items but also staples."

Want to make this at home? Here's the full recipe to Rosenbluh's dish.