Spring Brunch Notes & Market Fruits Salad

We’ve all had brunch, but it’s not often we sit in the sun for a plated, coursed brunch at one long table full of strangers. At our inaugural Sprouting Brunch, 17 lucky individuals indulged in just that. We could get lost in all the details we loved (kumquat name-tag holders, to name one) but, for you, we’ll focus on what you probably care about most: the food. 

The Mimosa Bar: Your choice of carrot-orange, tangerine, or pineapple-cucumber juice over prosecco or Topo Chico. Not reinventing the wheel, just enhancing it. 

A Market Fruits Salad: A plate inspired directly by what is in season in San Diego. We hand selected each element for this dish from our local farmer’s markets, in an effort to give the predictable combination of grapes, pineapple, strawberries, and cantaloupe a major upgrade. This salad reflects the best parts of spring: it is sweet, tart, earthy, lush, crunchy, and refreshing. 

Green Turkish Eggs with Sesame Za’atar Focaccia: A definitively savory dish. Sprouting’s take on the classic Turkish Eggs. Our version featured garlic and shallot labneh, serrano and herb-infused oil, poached eggs, a medley of charred asparagus, snap pea, pickled shallot, and serrano, topped with dill and mint. Served with freshly baked sesame za’atar focaccia to soak up every last bit of flavor from the bowl. There is not much more to say about this dish other than we hope it makes its way into your life one day. 

Poppy Seed Crepes with Lemon Curd and Homemade Vanilla Bean Ricotta: We couldn't think of a better way to close our spring brunch than with this unassuming indulgence — this last bite is both light and decadent, leaving you pleasantly satiated without tipping into excess. Tangy, creamy, and sweet, it keeps the afternoon open: whether that means the beach, errands, or another round of mimosas somewhere new.

It was a delight to gather for an unhurried morning to feed community. We hope to see you at our next Sprouting gathering.

Cheers,

Kat + Camilla

Market Fruits Salad

Serves 4

While this version of the Market Fruits Salad is specific to what is in season in San Diego right now, we encourage you to use what’s seasonally available wherever you are. Maybe you have navel oranges instead of mandarins, chances are the kumquats and loquats are nowhere to be seen, and perhaps the raspberries look just as good as the strawberries – throw them both in! Whatever it is, let this refreshing dish come to life with what you have around. 

Ingredients

2 carrots, separated

1 cup strawberries

6 kumquats

4 loquats

4 small mandarins

¼ cup mint

¼ cup sugar

Pinch of salt

1 tbsp bee pollen, optional for garnish

Micro mint leaves or edible flowers, optional for garnish

Preparation

1. Make the mint sugar: Place ¼ cup mint, ¼ cup sugar, and a pinch of salt in a mortar and pestle (alternatively,  a cup/bowl and the back of a wooden spoon work). Grind the mint, sugar, and salt until the sugar is tinted green and there are no visible chunks of mint left. *

2. Prepare the fruits and vegetables: Using a mandoline slicer, thinly cut 1 carrot into rounds. Place the rounds in a bowl of ice water to make them extra crisp. Using a peeler, peel the second carrot into ribbons. Place the ribbons in a bowl of ice water to make them extra crisp and curly. Slice 1 cup strawberries about ¼ inch thick, set aside in a bowl. Peel 4 loquats and tear into bite-sized pieces. Place loquats in a bowl of lemon water to avoid oxidation–this happens fast! With the peel on, slice 6 kumquats crosswise as thin as you can. Slice off the peel of 4 small mandarins and cut into small bite-sized pieces. 

3. Assemble the Market Fruits Salad: In a medium bowl, combine the strawberries, the drained and dried carrot rounds, and 1 tbsp mint sugar. Gently mix in the mint sugar. The sugar will dissolve and create a syrupy-like coating. Spoon the strawberry and carrot mixture onto your serving platter. Top evenly with the drained and dried loquats, kumquats, and mandarins. Next sprinkle ½-1 tbsp mint sugar over everything. Top with the carrot ribbons and any additional garnishes, if desired. 

* You will have leftover mint sugar, store it in an airtight container in the fridge for up to 1 week. Try it on your favorite fruit, mix into your next cocktail, coffee, or lemonade.