Marin County’s lively local food scene paired with its thriving cannabis culture has led to a growing interest in strains paired with local fruits and vegetables. Let’s dive into the art of strain pairing and explore some delightful combinations using Marin County’s abundant produce and binske strains found exclusively at Nice Guy’s Delivery.

Understanding Strain Pairing

Strain pairing is the practice of matching specific cannabis strains with complementary flavors and aromas found in other foods. This concept is similar to pairing wine with food, where the goal is to enhance the overall sensory experience. By choosing strains that harmonize with the flavors of local fruits and vegetables, you can create a culinary journey that engages both the palate and the mind.

Marin County’s Bounty

Marin County boasts a rich agricultural heritage, with fertile land that yields a diverse array of fruits and vegetables. Some of the region’s signature produce includes heirloom tomatoes, artichokes, strawberries, and a variety of citrus fruits. Additionally, the county is home to several farmers’ markets and organic farms, making it easy to access fresh, seasonal ingredients.

Artichokes with Blue Dream

Blue Dream is a hybrid strain known for its sweet berry aroma and balanced effects. Pairing it with steamed artichokes and a lemon-garlic aioli can elevate the herbal notes of the strain while enhancing the earthy flavors of the artichokes.

Ingredients

• 8 trimmed and stemmed large globe artichokes
• 1 whole head of garlic
• 1 cup water
• 1 cup mayonnaise
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• ¼ teaspoon white pepper
• A pinch of sugar
• A pinch of salt

Directions

• Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves. Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.

Heirloom Tomatoes with Lemon Pepper

binske’s Lemon Pepper Live Resin Vape cartridge is a sativa-dominant hybrid strain, with zesty citrus notes and spicy pepper, which complements the bright, acidic flavors of heirloom tomatoes. Enjoy a light summer salad with slices of ripe tomatoes, fresh burrata, basil, peaches, a drizzle of extra virgin olive oil, flaky sea salt, and a puff of Lemon Pepper for a transformative experience.

Ingredients

• 2 large heirloom tomatoes, sliced
• 2 to 3 ripe peaches, sliced
• 8 ounces burrata cheese, drained and patted dry
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, for drizzling
• Chopped fresh basil, for garnish

Directions

• Arrange the sliced tomatoes, peaches, and grape tomatoes on a large platter. Break apart the ball of burrata cheese and arrange it on top of the salad. Season with salt and pepper. Drizzle with a little olive and garnish with fresh basil. Serve with grilled bread, if desired.

Strawberry and Rhubarb with Peanut Brittle

Peanut brittle is an Indica dominant strain with a nutty, earthy aroma. Enjoy strawberry rhubarb jam over some fresh ricotta on sourdough bread while savoring the sweet vanilla and caramel notes of binske’s Peanut Brittle flower.

Ingredients

• 2 cups strawberries, hulled and chopped
• 4 small rhubarb stalks, chopped
• 1/3 cup of sugar
• 1 teaspoon of vanilla
• Ricotta
• Sourdough bread

Directions

• Make the compote: Combine the strawberries, rhubarb, 1/3 cup sugar, and vanilla in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes. Remove from the heat and let cool to room temperature. You can make the compote up to 2 days ahead; cover and refrigerate.
• Spread a thick layer of fresh ricotta generously onto your toasted sourdough, drop a dollop of fresh jam, and enjoy.