Skip to Content
Login

SD Weekly Markets Blog

IT’S YOUR MARKET, CRY IF YOU WANT TO

June 19, 2013 - 10:09am
Author: 
C. Smyczek

All kinds of onions from local growers are turning up at the North Park Thursday Farmers’ Market!

Look for leeks at J.R. Organics and combine them with carrots, tarragon and Swiss Mountain eggs from R&L Farms’ stand in a tasty frittata. Slice scallions from Kawano Farms and add them to Fuerte avocados and limes from Paradise Valley Ranch for great guacamole. Spring onions from Valdivia Farms are delicious with a little char from the grill, or they shine in this simple soup that’s finished with a drizzle of extra virgin oil from The California Olive.

For a milder flavor, try onion sprouts from Suzie’s Farm - we like to layer them on a sandwich with cucumber slices and Spring Hill Cheese Company’s quark on a Belen Bakery baguette. Have fun with onions this Thursday!

Get more info here: http://www.northparkfarmersmarket.com/

Find us on facebook here: https://www.facebook.com/NorthParkFarmersMarket

Follow us on Twitter here: https://twitter.com/SDMarkets

See us on Instagram here: http://instagram.com/northparkmarket

IT'S BEAN FUN!

June 12, 2013 - 2:57pm
Author: 
Chris S.

You’ll find piles of freshly picked purple, green, and yellow string beans at the North Park Thursday Farmers’ Market from Suzie’s Farm, J.R. Organics, Valdivia Farms and Kawano Farms and so many ways to enjoy them!

Try them chilled and tossed with fresh basil and aged balsamic vinegar from The California Olive, sauteed with crunchy roasted almonds from Hopkins AG (we used their chipotle almonds for a spicy kick!), or roasted with fennel for a tasty treat. If you’re cooking outside tonight, fill a foil packet with string beans, summer squash and spring onion from African Sisters Farm, and a slice of of lemon from Atkins Nursery - it makes an awesome side dish to a Da-Le Ranch tri-tip or a grilled filet from the Salmon Slinger.

Stock up on string beans this Thursday from 3 to 7!

COOL AS A CUCUMBER

May 31, 2013 - 1:37pm
Author: 
Chris S.

Look for cool, crisp cucumbers including Persian, Japanese, English and assorted pickling varieties from J.R. Organics, Suzie's Farm and Vang’s Farm at the Little Italy Mercato on Saturday. Get your Greek on by tossing sliced cukes with Nicolau Farms’ goat feta, kalamatas from Lisko Imports, onion from Second Chance Farm, and fresh oregano from Rivera’s Treasure Garden.

Try using Japanese cucumbers for this pickled cukes recipe. Buy garlic at Sage Mountain Farm and give these garlic dill refridgerator pickles a try. 

Line up some limes from Gilbert Quintos farm for a refreshing Cucumber Agua Fresca. Add Suzie's Farms' strawberries for a twist. If you prefer your cukes already pickled, Happy Pantry has naturally fermented pickled cucumbers and other local vegetables.

Stay cool as a cucumber at the Little Italy Mercato!

BEGGING YOUR PADRON

May 29, 2013 - 4:00pm
Author: 
Sayer S.

The arrival of padron peppers from Suzie’s Farm at the North Park Thursday Farmers’ Market has become a rite of passage for many; they not only begin a parade of peppers, sweet, spicy, mild and wild that will last all summer long, but the blistered padron pepper is a beautifully simple Spanish tapa that San Diegans have adopted as their own. It has just three ingredients - padrons, oil, salt - so make sure to visit The California Olive for freshly pressed arbequina oil to bring out the flavor.

Most padrons are mild to medium, but occasionally you’ll encounter a fiery hot specimen, so we like to serve them with a few lemon wedges from R&L Farms of avocado slices from Paradise Valley Ranch in case a little cooling relief becomes necessary.

Pick up your padrons in North Park this Thursday!

FRESH AND SQUEEZY

May 28, 2013 - 7:38am
Author: 
C. Smyczek

Keep cool this summer with citrus based juices, smoothies and punches from the Pacific Beach Tuesday Farmers’ Market. Start with a basic citrus-ade of Paradise Valley Ranch’s Eureka lemons or Bearss limes squeezed with Mikolich Honey, then brighten it up with blueberry puree from Smit Orchards, sliced peaches from R&L Farms of strawberries from Suzie’s Farm. Try Kawano Farms' new crop of cantelope for this sweet juice treat

Blend in cool mint or your favorite fresh herbs from Gilbert Quintos Farm, add refreshing cucumber from J.R. Organics, or mix in loose leaf iced tea from the Tea Gallerie. You’ll end up with a refreshing cooler that’s perfect fro washing down a spicy Gourmet Tamale, Papa Luna’s Empanada or a fish taco from Chip’s Beach Eatz.

Got a juicer? Grab veggies and fruits from your favorite farmers and check out these blends.  Kale and parsley are popular juicing ingredients and you'll find both at the market. If your juicer is collecting dust in the cabinet (like ours), try these easy juice recipes with no juicer required!

Stay cool!

LIKE A ROLLIN' STONE FRUIT

May 24, 2013 - 9:50am
Author: 
C. Smyczek

Roll down Date Street to shop the Little Italy Mercato for white and yellow peaches, nectarines, apricots and more from Smit Orchards, Lone Oak Ranch and Heritage Family Farms.

Slice them into a summer fruit salad with raspberries from Kawano Farms, strawberries from J.R. Organics or blueberries from Pudwill Berry Farms, or try roasted peaches with Nicolau Farms’ goat cheese and Papa Jim's Honey - we topped them with fresh macadamia nuts from Fancy Treat Farms for a tasty crunch.

Visit Keys Creek Lavender Farm to make a refreshing peach lavender soda, or try tossing sliced apricots with fennel from Maciel Farm, baby organic greens from Sage Mountain Farm and a splash of white balsamic vinegar from Gourmet Delights for a super simple yet flavorful salad.

Stock up on stone fruits this Saturday!

SINGING THE BLUES

May 22, 2013 - 10:37pm
Author: 
Chris S.

Look for the first fresh blueberries of the season at the North Park Thursday Farmers’ Market from Smit Orchards. Toss them in a cool fruit salad with Suzie’s Farm’s strawberries and Kawano Farms’ raspberries or enjoy them stirred into Ancient Secrets' yogurt with a drizzle of Meljess Bees honey.

Pick up a basket for blueberry goat cheese muffins - we serve them with a cup of dark roast from Dark Horse Coffee. Grab country French bread from Belen Bakery, whip up some french toast and garnish with blueberries.

Try our other favorite recipes using farm fresh blues, like blueberry lemonade using Paradise Valley Ranch lemons and blueberry crumb bars (we bet you can't have just one!). Top Bare Roots Vegan Ice Cream with some fresh berries for a sweet treat... It’s going to be a blue Thursday!

LIFE IS PEACHY

May 16, 2013 - 8:16am
Author: 
Christina S.

Nothing says summertime like ripe, juicy peaches, nectarines and apricots from the North Park Thursday Farmers’ Market. Look for fresh stone fruits at Smit Orchards and R&L Farms today. Eat a peach out of hand, or toss peaches, blueberries and Suzie’s Farm strawberries with a little Meljess Bees honey and a few sprigs of mint for a refreshing summer fruit salad.

Slice peaches into a fruit punch or sangria with navel oranges and Eureka lemons from Paradise Valley Ranch. Pick up a pastured bird from Da-Le Ranch and greens from J.R. Organics and African Sisters Farm and make chicken with peach stuffing.

Try spiced, braised peaches over a scoop of bare roots vegan ice cream for a delicious dessert, or try your hand at baking this delicious peach pie. And remember to enjoy peach day of summer!

CORN TO BE WILD

May 14, 2013 - 10:20am
Author: 
Christopher S.

Sweet corn from Imperial Valley is back at Kawano Farms’ stand at the Pacific Beach Tuesday Farmers’ Market - it’s delicious steamed, baked or sauteed, but it’s summertime so we’ll be firing up the barbecue for grilled corn on the cob.

Slather it with cultured butter from Spring Hill Cheese Company, or go vegan with a drizzle of extra virgin oil from the California Olive. Add chopped cilantro from Suzie’s Farm and a squeeze of calamansi lime from Paradise Valley Ranch, or pick up Hass avocados from Gilbert Quintos Farm for a summer corn salad - try it topped with a skewer of grilled shrimp from Salmon Slinger for a super healthy and flavorful dinner.

Take home some sweet corn this Tuesday - its’ a-maize-ing!

WE'RE BAAA-CK IN ACTION

May 3, 2013 - 9:44am
Author: 
Christopher S.

What’s the best way to enjoy artisan cheese from Nicolau Goat Farm at the Little Italy Mercato Farmers’ Market? Maybe it’s classic chevre layered with beets from Sage Mountain Farms in a beautiful terrine. Could it be the goat feta combined with citrus-y sorrel from J.R. Organics and extra-virgin oil from the California Olive in sorrel pesto?

We love to spread red pepper chevre on country French bread from Bread & Cie and top it with caramelized fennel from Maciel Farm. Slice up aged Stanislaus Supreme and serve on a cheese plate with Fuji apple wedges from Lone Oak Ranch, roasted almonds from Hopkins AG and a drizzle of Heratige Farm honey, or try the Stagionato Misto, a semi-firm cheese of sheep and goat milk, garnished with peach-blackberry preserve from Terra Verde Foods.

Try these variations of Goat Cheese Salads, using Kawano Farms' strawberries and Smit Orchard cherries. You can't go wrong with a Strawberry, Basil and Goat Cheese Panini; grab whole wheat levain from Belen Bakery and basil from Suzie's Farm.

What’s your goat-to recipe?