"Support Your Local Farmer" is a philosophy that the historic SideCar Restaurant in Ventura, CA (www.thesidecarrestaurant.com) takes to heart.

Owners Tim and LuAnn Heath and executive chef Tim Kilcoyne are on a first-name basis with all of the produce vendors throughout Ventura County and their unique restaurant, situated in an authentic railroad car, showcases only locally grown fresh produce on its lunch, dinner and brunch menus.

"We pride ourselves in using only local produce in season," explains Tim Heath. "We even feature seasonal cocktails and infuse vodka with fresh seasonal fruits like BLUEBERRIES, PEACHES, POMEGRANATES and APPLES."

Even iced tea takes on seasonal flair with the use of BLOOD ORANGE juice during this citrus fruit’s peak summer months blended with green tea to make a signature beverage. In place of butter to spread on bread, The Sidecar offers its patrons a unique dipping sauce blending minced GARLIC with olive oil and balsamic vinegar.

HEIRLOOM TOMATOES are another summer favorite at The SideCar, with chopped pieces used to garnish chilled AVOCADO soup, as well as pieces tossed with BASIL, Balsamic vinegar and Point Reyes Blue cheese featured as an appetizer offering.

Dinner patrons are invited to "Build Your Own Salad" combining seven items from field of five categories, including GREENS, Roasted vegetables, Raw fruits and vegetables, Cheeses and "Other Good Stuff" such as Dried CRANBERRIES and toasted SUNFLOWER SEEDS." "You can’t be dissatisfied with your salad choice if you made it yourself" laughs Heath.

Bacon Wrapped Idaho Trout with sauté of wild MUSHROOMS, Filet Mignon served with creamed SPINACH, WALNUT-crusted Pork Loin with creamed CORN and BEET GREENS, and Penne Pasta laced with ZUCCHINI BLOSSOMS, CHERRY TOMATOES, BASIL, roasted GARLIC and goat cheese are additional ways the SideCar Restaurant incorporates the best of local foodstuffs to keep the menu always fresh and ever changing.

ROMA TOMATOES are among this week’s most economical choices in the fruit category.

Excellent values continue on PEACHES, NECTARINES, BLACK PLUMS and RED PLUMS, perfect for salads or for using in cobblers and pies.

KIWIFRUIT is plentiful at economical prices.

California-grown STRAWBERRIES continue to be in plentiful supply at moderate prices. Other good BERRY offerings include RASPBERRIES, BLUEBERRIES and BLACKBERRIES.

CANTALOUPE MELON prices are holding steady at very reasonable levels, with HONEYDEW and both SEEDED and SEEDLESS WATERMELON also in steady supply.

NAVEL ORANGES are among the best offerings in the CITRUS FRUIT category. LEMONS are decreasing in price from premium levels caused by winter weather. LIMES are an excellent value. Blend juice with CILANTRO and olive oil for an easy salad dressing.

New crop BARTLETT PEARS are decreasing in price as the season’s production gets underway. Slice and dip into caramel or chocolate for an easy dessert offering. New crop GALA APPLES are in excellent supply at moderate prices, a sweet-tart juicy variety that is great for tarts or for snacking out of hand.

BANANAS are in steady supply at moderate prices. Add slices to pancake batter or sauté in butter with PECANS and rum as a topping for vanilla ice cream.

Dried fruits are the perfect hot weather on the go snack, including dried PLUMS, DATES, RAISINS, CHERRIES, STARFRUIT and CRANBERRIES.

MANGOS are plentiful at economical prices. Serve slices chilled drizzled with warm caramel and milk chocolate as a dessert entrée.

Hawaiian PINEAPPLE prices are decreasing. Chop finely and blend with diced GINGER, ONIONS, PARSLEY and CILANTRO for a salsa topping.

Fresh FIGS are in plentiful supply and an excellent source of fiber.

GREEN CABBAGE, a favorite for cole slaw salad, is among this week’s best vegetable values, high in fiber and economically priced.

GREEN BELL PEPPERS are plentiful at very reasonable prices and large sizes of RED BELL PEPPERS are among the best values.

EGGPLANT prices have decreased thanks to steady volume. Slice, dust with corn flour and seasonings, then deep fry and serve with TOMATO salsa.

ROMAINE, GREEN LEAF and RED LEAF LETTUCES are among the most economical salad choices this week, with SPINACH, ARUGULA and ICEBERG LETTUCE also in steady supply. Salad toppings in plentiful supply include CUCUMBERS, GREEN ONIONS, RADISHES, SPROUTS, JICAMA, CARROTS and CELERY.

CAULIFLOWER is plentiful at economical prices. Serve cooked or raw with curry dip or sour cream seasoned with DILL, BASIL or ROSEMARY. BROCCOLI is also plentiful at very reasonable prices. Steam and serve buttered or toss with roasted ELEPHANT GARLIC cloves and a drizzle of HAZLENUT oil.

Prices continue at very reasonable levels on SWEET CORN, great for roasting or boiling.

ZUCCHINI SQUASH is in peak production at economical prices.

WHITE BOILER ONIONS are an excellent value this week.

ANTHURIUMS, MINIATURE ROSES and blooming CACTUS are among the best values in the potted plant category. GLADIOLUS, SUNFLOWERS, IRIS, MUMS and DAISIES are all in plentiful supply for cut arrangements. Be sure to change floral water daily during hot weather and keep blooms out of direct sunlight.

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