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LOCAL CUISINE
A table full of tapas.
Spanish Influences by Laura Booras PHOTOGRAPHY BY WIL FERNANDEZ
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everal years ago I decided to make it a priority to do as much of my shopping as possible through small businesses and our area’s bountiful farmers markets. It’s important to me, and many others in the Edible community, to know what’s in our food and—sometimes more importantly— who is responsible for putting it on our tables. And while I personally don’t want to kill and butcher a rabbit myself, for example, I appreciate the people who are willing to do this for me so that I know I’m using responsibly raised, local ingredients. For over 15 years I have regularly visited the Solvang Farmers Market on Wednesdays, and Jimenez Family Farm has become one of my favorite purveyors. This true family business consists of Marcie and Gustavo Jimenez, who took over for Marcie’s
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father George Matsukas, a longtime Santa Ynez rancher, in 2002. Both had a deep passion for animal husbandry and farming, hers honed at Cal Poly in San Luis Obispo and his at the University of Guadalajara in Mexico. Their son and daughter, George and Christie, also participate, representing the family at markets and assisting with ranch duties. Together, the family raises rabbits, goats, pigs, chickens and sheep, along with a beautiful variety of vegetables grown without pesticides or chemical fertilizers. I arrived at the farm in early spring, and the clouds of an approaching storm were just rolling in. Marcie greeted me with a smile as ranch dogs ran alongside. The dogs protect the animals from coyotes, which have become more threatening each year. Raising animals on a ranch is not for the faint of heart. Just as I
