Big Sky Cafe's blog features all kinds of goodies for fans of the restaurant. Be sure to check out the links to the radio show podcast, Keeping It Fresh, hosted by restaurant owner, Charles Myers. Enjoy!

Ongoing Weekly Certified Farmers Markets

Apr 27 2009

Monday 2-4:30pm Baywood Park on 2nd Street

Tuesday 3-6pm San Luis Obispo Grange Hall on Broad St.

Thursday 3-5pm Morro Bay in front of Spencer’s Fresh Food Market

Thursday 6-9pm Downtown San Luis Obispo, the length of Higuera Steet

Friday 2:30-5:30pm Cambria by the Vets Hall

Saturday 8:30-10:30am San Luis Obispo, in Cost Plus World Market parking lot

Saturday 9am-noon Templeton downtown park

Saturday 12 noon to 3pm Arroyo Grande, downtown behind City Hall

Saturday 4-7 pm Morro Bay on Main Street in front of Chamber of Commerce

Sunday 10am-1pm  San Luis Obispo in the Kennedy Fitness parking lot on Tank Farm Rd.

The First Friday of Every Month: Art After Dark

Apr 27 2009

Over a dozen downtown galleries participate in this celebration of local artists. For more information call the Art Center 543-8562

Devil’s Mess

Apr 27 2009

Serves: 6
Time: 40 minutes

A big, spicy scramble of eggs, hot pork sausage, vegetables, and chiles in which all the flavors remain distinct.

1 tbsp. ollive oil
1 medium onion, chopped
8 oz. mushrooms, sliced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup chopped andouille sausage (about 6 oz.)
10 large eggs
1 tbsp. minced garlic (about 3 cloves)
1/4 tsp. red chile flakes, or to taste
6 oz. spinach, washed and thoroughly dried (about 2 qts.)

Hot Sauce:

1. Heat olive oil in a large nonstick frying pan over medium heat. Add onion, mushrooms, salt, and pepper, and stir often until onions are light golden, about 10 minutes.

2. Increase heat to medium-high, add sausage, and stir often until sausage has browned slightly and released some fat, about 5 minutes.

3. Meanwhile, in a mediu bowl, whisk together eggs and 3 tbsp. water.

4. Reduce heat to medium and add garlic and chile flakes. Stir until garlic is fragrant, about 1 minute. Add spinach to pan and toss with tongs until it has wilted, about 2 minutes. Transfer sausage-vegetable mixture to a bowl and wipe pan clean.

5. Add eggs to pan and scramble just until set, 4 to 5 minutes, then gently stir in sausage-vegetable mixture. Serve with hot sauce if you like.

Per Serving: 244 cal., 63% (153 cal.) from fat; 17g protein; 17g fat (4.9 g sat.); 7g carbo (1.8g fiber); 463mg sodium; 370mg chol.

Keeping it Fresh with host, Big Sky Cafe owner, Charles Myers

Apr 1 2009

In this episode, Charles visits a farm located just outside Paso Robles, CA. Farmer, owner, Joe Thomas and his wife Debra give Charles the tour of the farm. Speaking about the rare variatels of fruits and vegetables the organic farmer harvests for use in their newly opened restaurant, Thomas Hill Organics Market Bistro & Wine Bar in downtown Paso Robles. Listen to the audio file below, link to the podcast or visit the KCBX website.

 

Download this episode