The Local at Home: Winning BBQ sauce pairs chipotle with fresh blueberries
Changes in the markets
With the opening of new markets and the re-relocation of an old one, there’s actually some news on the farmers market front this month. Who knew!?!
In the list below, please note the addition of new Saturday-morning markets in Oak Park and Moorpark, and the changed address and expanded hours for the Thursday-afternoon market in Thousand Oaks. Meanwhile, mark your calendars for the June 20 debut of another market in Moorpark.
Given such changes, it really is true: You CAN find a farmers market every day of the week in and just beyond Ventura County. For best results, call before you go.
THURSDAYS: 9 a.m. to 1 p.m., Plaza Park at Fifth and C streets, Oxnard (483-7960).
NEW HOURS, ADDRESS: 1:30 to 6:30 p.m., The Oaks parking lot, Wilbur Road and Thousand Oaks Boulevard, Thousand Oaks (529-6266).
4 to 7 p.m., 800 block Linden Avenue, Carpinteria (962-5354).
FRIDAYS: 3 to 8 p.m., Simi Valley Town Center, 1555 Simi Town Center Way, in the parking lot near Limon Latin Grill, Simi Valley (643-6458).
8 to 11:15 a.m., 1100 and 1200 blocks of Coast Village Road, Montecito (962-5354).
11 a.m. to 3 p.m., Bank of America Plaza, 333 S. Hope St., downtown Los Angeles (818-591-8161).
SATURDAYS: 8 a.m. to noon, 2220 Ventura Blvd., Camarillo (482-1507).
8 to 11 a.m., fish market behind Andria’s Seafood Restaurant, 1449 Spinnaker Drive, Ventura (644-0169).
8:30 a.m. to noon, Palm and Santa Clara streets, Ventura (529-6266).
NEW: 9 a.m. to 1 p.m., 68 E. High St., Moorpark (818-597-9506).
NEW: 9 a.m. to 1 p.m., Oak Park Plaza, 706 Lindero Canyon Road, Oak Park (643-6458).
OPENING JUNE 20: 8 a.m. to noon, Moorpark College campus parking lot G1 at Campus Drive, Moorpark (529-6266).
8 a.m. to 1 p.m., Old Town Calabasas at 23504 Calabasas Road, Woodland Hills (818-591-8161).
8:30 a.m. to 12:30 p.m., Santa Barbara and Cota streets, Santa Barbara (962-5354).
The “organic market,” 8:30 a.m. to 1 p.m., Third Street at Arizona Avenue, Santa Monica (310-458-8712).
SUNDAYS: 9 a.m. to 1 p.m., 300 E. Matilija St., Ojai (698-5555).
10 a.m. to 2 p.m., fish and farmers market, Harbor and Channel Islands boulevards, Oxnard (643-6458).
8 a.m. to 1 p.m., 1500 and 1600 blocks of Ivar Avenue, Hollywood (323-463-3171).
8:30 a.m. to noon Sundays, College of the Canyons (parking lot 8 off Valencia Boulevard), Santa Clarita (529-6266).
MONDAYS: 9 a.m. to 2 p.m., Plummer Park, 1200 N. Vista St. at Fountain Avenue, West Hollywood (323-848-6502).
TUESDAYS: 4 to 7:30 p.m., 500 and 600 blocks of State Street, Santa Barbara (962-5354).
WEDNESDAYS: 9 a.m. to 1 p.m., Pacific View mall parking lot facing Main Street, Ventura (529-6266).
8:30 a.m. to 1:30 p.m., Second Street at Arizona Avenue, Santa Monica (310-458-8712).
2 to 6 p.m., La Cumbre Plaza, 3800 block of State Street, Santa Barbara (962-5354).
— Lisa McKinnon
STORY TOOLS 
More from CraveWith Father’s Day and the first day of summer falling on the same date, we need only look at the calendar to know that it’s barbecue season.
When it comes to grilling, everybody has a favorite approach. There’s the convenience of a gas grill, and the choice between propane or natural gas. Some prefer the earthier style of a charcoal grill, maybe with oak or hickory chips adding wood flavors. Lovers of high-tech can go dual fuel or infrared.
One thing is certain: Nothing is better than the sizzle and smoke of cooking outdoors over a live fire. It is pure primal pleasure.
This summer, why not take barbecuing a step further and make your own sauce? Most bottled sauces are too sweet or too smoky, and it’s easy to make a good sauce that is worthy of your favorite grilling style.
This sauce helped me win the Best in Fest culinary competition at the 16th Annual Casa Pacifica Angels Wine & Food Festival, which took place June 7 at CSU Channel Islands in Camarillo. We served it over Niman Ranch crispy pork belly and Tamai Family Farms creamed corn, but it goes well with anything you can grill up.
Blueberries are now in plentiful supply at area farmers markets. You also can pick your own from 9 a.m. to 2 p.m. daily at Underwood Family Farms in Somis (call 805-386-4660).
BLUEBERRY-CHIPOTLE BARBECUE SAUCE
1/4 cup unsalted butter
2 medium yellow onions, thinly sliced
2 tablespoons minced garlic
4 cups blueberries
3 cups tomato paste
1 bottle zinfandel, reduced to 1 cup
1/2 cup red wine vinegar
3/4 cup cider vinegar
2 to 3 tablespoons fresh lemon juice
1 cup brown sugar
1/2 cup honey
1/2 cup molasses
2 to 3 tablespoons Worcestershire sauce
2 to 3 tablespoons chipotle peppers in adobo sauce
4 tablespoons Dijon mustard
1 1/2 teaspoon cumin
1 bay leaf
Salt and pepper to taste
Melt the butter in a large saute pan. Add the onions and cook over medium heat until the water from the onions completely evaporates and the onions have caramelized, about 40 to 45 minutes. (Watch carefully so that the onions don’t burn as they caramelize.)
Add the garlic and sauté until soft and aromatic. Add the rest of the ingredients and simmer for 30 to 40 minutes, stirring occasionally.
Baste your barbecue meat of choice, reserving 1 cup for passing.
— Tim Kilcoyne is chef and owner of The SideCar Restaurant, 3029 E. Main St., Ventura. Call 653-7433.
— To contact Kilcoyne, send e-mail to cheftim@thesidecarrestaurant.com.
