Local restaurants are celebrating our neighboring farmers and gardeners by showcasing the incredible food grown from San Diego soil on their seasonal menus. Here are a few dishes to seek out in the North County coastal area.

J.R. Organics + Piper

The new Seabird Resort in Oceanside hosts a farm-to-table restaurant, Piper, where chef Kurtis Habecker sources from local growers. His scarpinocc with handmade farmer cheese uses field peas from J.R. Organics and tarragon from Pearson's Garden & Herb Farm. The unique shape of this stuffed pasta catches sauce in the folds and the top dimple holds the stray peas.

Heirloom tepary beans from Rio Del Rey featured in a seasonal special at Campfire in Carlsbad. Image: Devin Castañeda.

Rio Del Ray Heirloom Beans + Campfire

Campfire uses tepary beans from Rio Del Rey on every seasonal menu change. In a recent iteration, the whole beans were soaked overnight and braised the next day with herbs, then served with oak-grilled endive dressed in shiso vinaigrette, a smoky date jam, and puffed grains.

Roasted mushroom flatbread from Union Kitchen & Tap Encinitas. Image: Union Kitchen & Tap Encinitas.

Mountain Meadow Mushrooms + Union Kitchen & Tap Encinitas

Chef Daniel England of Union Kitchen & Tap Encinitas sources from local grower Mountain Meadow Mushrooms in Escondido for his roasted mushroom flatbread. The crispy flatbread is topped with béchamel, mozzarella, fried sage, garlic chips, and truffle salt, along with signature mushrooms.

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Michelle Stansbury
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