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THE JOLLY OYSTER
COMES TO VENTURA!
By: Ann Flowers Communications
Posted: 10/27/11
(Ventura, CA) Northern California may have its Hog Island Oysters and Tom ales Bay Oyster Co. but Ventura, California can now boast its own "buy 'em, shuck 'em, eat 'em" fresh oyster concession at the popular San Buenaventura State Beach and Park.
At the Jolly Oyster stand, visitors can purchase oysters and clams by the piece or the pound and can eat them on the spot or take them to go. Convenient picnic tables and BBQ's make an impromptu picnic as easy as well shucking an oyster. The Jolly Oyster sells oyster knives, towels, limes and beverages; and, those in the know come prepared with crusty French bread, sauces and a bottle of wine (yes, it is legal at the State Park).
The Jolly Oyster offers two types of oysters - sweet tasting Kumamotos and their larger cousins, from the Pacific as well as buttery Manila clams that they grow at their farms in the pristine waters of Baja California. The two bays where the farms are located are bathed by the same cold California current that streams past Astoria, Oregon and Northern California ocean waters. Their remote locations on the Pacific Ocean insure their purity, but their proximity to Ventura means they can be shipped in the morning and consumed in the afternoon.
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THE JOLLY OYSTER
COMES TO VENTURA!
(Contiued From Column 2)
By: Ann Flowers Communications
Posted: 10/27/11
"Our shellfish are exceptionally tasting and are produced in the most environmentally responsible manner possible," explains Founder Mark Reynolds. "We also want to revolutionize the eating of oysters and clams in Southern California by creating a unique 'shuck your own' seafood picnic experience at the State Beach in Ventura."
The Jolly Oyster represents a fifteen-year odyssey of Englishmen Mark Reynolds and Mark Venus. How did two Brits come to be selling bi-valves by the sea in Ventura, via Baja California? Suffice it to say, "It's complicated". Their search for a sustainable food product grown under optimum conditions has had a most positive outcome for Ventura residents and those driving between Los Angeles and Santa Barbara, as well as points further north and south.
The Jolly Oyster is open seven days a week, rain or shine, from 11 a.m. to dusk at San Buenaventura State Beach in Ventura, California. The entrance is on San Pedro Street, near the intersection of Harbor Blvd. and off Highway 101.
For more information, including a price list and detailed directions, please visit:
http://thejollyoyster.com
http://maxmarseafood.com
(805) 798-4944
Ann Flower Communications
(310) 305 7169
Ann@annflowerPR.com
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GARLIC THE MAGICAL FOOD
By: R. Ellis Smith
Posted: 03/24/11
Instead of writing a recipe this month I thought I would give you a magical food lesson.
"There are many miracles in the world to celebrate, for me GARLIC is among the most deserving."
Professor Leo Buscaglia
American consumption of garlic has tripled in the last decade. Now up to two pounds per person per year. That's nearly 10 bulbs - the average Korean eats a breathtaking 20 pounds per year.
Garlic was first mentioned in Sanskrit writings 5,000 years ago. As early as 3000 B.C., Chinese doctors were prescribing it. Garlic was also a mainstay in the Ancient Egyptian diet. When a drought cut off the supply to workers building the great pyramid, they went on strike.
Eleanor Roosevelt was a garlic devotee; she wrote that she kept her memory sharp by eating 3 chocolate covered garlic balls every morning at breakfast.
Modern medicine acknowledges that garlic lowers serum cholesterol and blood pressure, stimulates the immune system, and acts as an antibiotic fighting infections, cancer, and parasites. You are less likely to be bitten by mosquitoes if garlic is readily consumed.
Now, of course, the biggest drawback is in your love life, your girlfriend or wife may object to you eating so much garlic that you begin to smell like a plate of Italian lasagna.
Rellis Smith
www.californiachile.com
rellis39@sbcglobal.net
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LOVE DAT BROCCOLI!
BROCCOLI CORNBREAD
By: Rellis Smith Posted: 03/07/11
Love Dat Broccoli!
Durned, if I wasn't driving past a big ol' field of broccoli growing over in Oxnard and an old recipe of my Great Granma Unna that she gave me years ago popped int'a mind.
When we was kids, we was not so fond of eating our Veggies, especially the broccoli my Gramps grew out in his Victory Garden every year. Go Great Granma Unna came up with a way to make sure we got our share. Since we was all real fond of her cornbread, he decided to combine the broccoli with the cornbread to see what would happen. As it turned out, we all loved it so much Granma Unna used this recipe up to the end.
BROCCOLI CORNBREAD
Ingredients:
- 1 stick butter,
- 4 eggs,
- 1 large onion chopped up,
- 2 cups cooked Broccoli,
- 1 teaspoon salt
- 1 cup cottage cheese,
- 1 box Jiffy (be sure it's Jiffy) cornbread mix,
- 2 tablespoons Tabasco (optional).
Directions:
Melt butter in a 9 X 13 Pyrex dish in 350-degree oven. Beat eggs and add all ingredients in order listed, Mix real well, Pour in hot dish over butter (do not mix). Bake in 350-degree oven about 40 minutes then test for done ness using a toothpick stuck in the middle of the cornbread. If it comes out clean it's done.
You'll sure be begging fer more.
Rellis Smith
www.californiachile.com
rellis39@sbcglobal.net
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