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COLONY 2139’s California Seasonal Eats is a new series in which we visit with local, organic farms for a mystery box of fruits and veggies. During the visits we surprise local chefs and ask them to come up with dishes that are inspired by the current season.

Part one of the series features spring and summer seasonal eats with Chef Eduardo Salcedo and Chef Caleen Flynn of PBLC TRDE eatery in Costa Mesa, California.  Featured recipes and highlighted produce are listed below. We hope you enjoy!

Avocado Toast

  • ・Large toast
  • ・Sliced avocado
  • ・Roasted corn of the cob
  • ・Shared radish
  • ・Sea salt
  • ・Black pepper

Salsa Verde

  • ・2 tomatillos
  • ・1 Anaheim pepper
  • ・1 Serrano pepper
  • ・5 yellow onion
  • ・1 bunch cilantro
  • ・1 juiced lime
  • ・Pinch of salt

Strawberry and Dill Salad

  • ・Thinly sliced cucumber
  • ・Thinly sliced shallots
  • ・Three sprigs of dill
  • ・1 juiced lemon
  • ・champagne vinegar
  • ・Pinch salt
  • ・Pinch chili flakes
  • ・Sliced strawberries
  • ・Leafy greens
  • ・Crumbled blue cheese

Dressing: Honey Balsamic Vinaigrette

  • ・2 Tsp. honey
  • ・1 Tbsp. balsamic vinegar
  • ・4 roasted cloves of garlic
  • ・3 Tbsp. California Olive Oil
  • ・1 sprig of chopped dill
  • ・Pinch of salt

Grilled Shrimp and Asparagus with Avocado Smash 

  • ・½ bunch asparagus, grilled over coals
  • ・1 avocado
  • ・5 roasted cloves of garlic
  • ・½ juiced lemon
  • ・1 tbsp. salsa verde
  • ・8 oz. (14) shrimp
  • ・Green onion tops
  • ・Spicy radish sprouts
  • ・Shaved radish

Olive Oil Potato Chips

  • ・Sliced potato
  • ・¼ cup California Olive Oil
  • ・Black pepper
  • ・Sea salt

Special thanks to Chef Eduardo Salcedo and Colleen Flynn as well as South Coast Farms ( for supplying the organic fruits and veggies.

(COLONY 2139 featured product shown in photos above: Hasami Japanese Porcelain and Woven Baskets).

Photography by Jordan Minardi