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SD Weekly Markets Blog

PEAS AND PROSPERITY

April 23, 2013 - 1:52pm
Author: 
Chris S.

Look for fresh, sweet English peas from Maciel Farm at the San Diego Public Wednesday Farmers’ Market. Try them in a simple spring salad with fresh mint from Suzie’s Farm or sautee them in a succotash with sweet corn from Kawano Farms’ stand.

Add them to a seafood paella with local fish and shellfish from the Salmon Slinger, or puree peas with cilantro and limes from Gilbert Quintos Farm for this unique peacamole.

Like other legumes, peas are packed with protein and fiber, especially in proportion to their low total calories. But fresh peas also contain antioxidants called phytonutrients and a generous helping of omega-3 acids. The next time you think of a healthy green side dish, visualize whirled peas.

HERB-AN RENEWAL

April 22, 2013 - 9:25am
Author: 
Christina S.

Spring brings bunches of herbs including mint, basil, parsley, lemongrass and more to the Pacific Beach Tuesday Farmers’ Market. Suzie’s Farm strawberries and fresh basil meet Nicolau Goat Farm’s fresh chevre and whole wheat levain from Belen Bakery in this tasty panini, and spring mint freshens up Maciel Farm’s English peas.

Go to Gilbert Quintos Farm to make lavender lemonade sweetened with Mikolich Honey, or combine J.R. Organics’ cilantro and radishes with avocado and lime from Paradise Valley Ranch in this crunchy salad that’s great on its own or topped with a grilled grouper filet from the Salmon Slinger.

Dill adds fresh flavor to this zucchini soup that’s garnished with Ancient Secrets’ yogurt and pistachios from Hopkins AG. Take home spring herbs this Tuesday!

ZUCCHINI FOR MANY

April 19, 2013 - 9:45am
Author: 
Chris S.

Look for the first of the summer squashes in the form of tender, young zucchini at the Little Italy Mercato farmers' market this week from J.R. Organics and Vangs Farm. Enjoy them raw in an early summer salad with baby artichokes from Suncoast Farm, Maciel Farm’s fresh peas, spring onion from Tom King Farm and a drizzle of arbequina olive oil from Thyme of Essence.

Get some squash on the grill next to sliced ciabatta from Bread and Cie and sandwich it together with chevre from Nicolau Goat Farm and Basiltops’ Pesto Perfecto for an amazing zucchini panini. Toss it with sweet corn from Kawano Farms’ and a splash of aged balsamic from The California Olive for a roasted corn and zucchini salad.

Grilling zucchini is easy! Check out these great instructions. Make a cold zucchini soup, using Ancient Secrets' yogurt and SpringHill Cheese Co. butter. Whip up this almond butter based hummus and chop zucchini into sticks for dipping and you have yourself a healthy, crunchy snack!

Oh my squash, that’s a tasty vegetable!

SLAM DUNK

April 10, 2013 - 1:40pm
Author: 
Christopher S.

When we see crunchy vegetables like celery, carrots, broccoli, baby squash, Japanese turnips and radishes at the North Park Thursday Farmers’ Market, we get the urge to dunk!

Dip them in raw, vegan, flavor packed spreads from Majestic Garlic (cilantro-jalapeno is our favorite), in spicy habanero hummus from Baba Foods, or is smoky Chipotle Bitchin’ Sauce. Try making this almond hummus dip, using nuts from Hopkins AG or use their almond butter as a smear. Plunge veggies into Mediterranean garlic-herb salsa from Hani’s Olives, or make a fondue for dipping with Spring Hill Cheese Company’s organic cheddar!

Pick up Ancient Secrets yogurt and your favorite fresh herbs for this healthy dip. Load up on crisp spring vegetables from your favorite farmers and get dippin’. It’s crunch time!

SINGING THE BLUES

April 9, 2013 - 8:36am
Author: 
Christopher S.

Look for the first fresh blueberries of the season at the Pacific Beach Tuesday Farmers’ Market from Lone Oak Ranch and 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 Mikolich Honey.

Pick up fresh chevre from Nicolau Goat Farms and organic butter from Spring Hill Cheese Company for blueberry goat cheese muffins - we serve them with a cup of Black Rose from the Tea Gallerie. Grab citrus from Paradise Valley Ranch and fresh mint at Gilbert Quintos Farm for a refreshing blueberry lemonade.

Ask L’Ardiguel to fold some fresh berries into one of their authentic French style sweet crepes. It’s going to be a blue Tuesday!

Casanova Fish Tacos Help Wanted

April 7, 2013 - 6:30am
Author: 
CWhte

CASANOVA FISH TACOS

Markets: SAN DIEGO PUBLIC SUNDAY MARKET (more to come)

Casanova fish tacos is looking for a few strong, energetic people who would like to be part of the Casanova fish tacos team!

Looking for someone that can set up, drive and cook. If you know someone with a valid CDL, a great personality, outgoing, easy to work with, honest, fast learner and don't mind working outdoors at markets, the beach, breweries, wineries and private parties...Casanova is looking for YOU!

Contact: casanovatacos@yahoo.com

PEAS AND THANK YOU

April 5, 2013 - 1:03pm
Author: 
Chris S.

Savor the sweet taste of spring in fresh, green English peas from JR Organics and Maciel Farm at the Little Italy Mercato. Sautee them with a little green garlic from Schaner Farms and southern California olive oil from the Farmer’s Daughter, or blend them into a cool, chilled pea soup with fresh spring herbs like mint, basil, parsley or even cilantro from Rivera’s Treasure Garden.

Mix them into a seafood paella with locally caught fish and shellfish from the Salmon Slinger or Poppa’s Fresh Fish. Look for pea tendrils at Vang’s Farm and stir-fry them with oyster mushrooms from Suzie’s Farm, or pick up sugar snap peas at Second Chance Farms and dunk them in raw, vegan Majestic Garlic spread, cilantro-chili Bitchin’ Sauce, or H&B Guac Shack’s avocado dip.

Peas out!

SQUASH N' GO!

April 3, 2013 - 10:17am
Author: 
Christina S.

You know spring’s in full swing when you spot colorful squash blossoms, or flor de calabaza at Valdivia Farms’ stand at the North Park Thursday Farmers’ Market!

Stuff them with Spring Hill Cheese Company Quark and coat them with Belen Bakery bread crumbs for Mexican City style fried squash blossoms, fold them into quesadillas on fresh, handmade tortillas from Don Tommy’s Mexican Food, or try a lighter version of stuffed blossoms filled with Paradise Valley Ranch avocados.

Raw blossoms add a beautiful splash of color and a subtly sweet flavor to a salad of spinach from Suzie’s Farm or baby spring lettuces from JR Organics. Pick some up this Thursday, they’re bloomin’ delicious!

BELIEVE THE HYPE!

April 2, 2013 - 11:02am
Author: 
Christina S.

We’re really happy to see a couple of small local businesses that sell their creations at the San Diego Public Farmers’ Market are getting some well deserved press for their success.

Supernatural Sandwiches have been building a cult following for their sea to sandwich creations and they’ve earned praise in San Diego Magazine for the Nessie Sandwich, a glowing review of the Siren on Serious Eats, and a place on Thrillist’s compilation of the coolest places to eat and drink in San Diego.

Meanwhile, Pacific Beach based Papa Luna’s Empanadas was named Best New Business in their store front's neighborhood, one of the top new local restaurants by the Union-Tribune, and also got a great review on Thrillist.

One of our very newest vendors, Cane Patch Pies, just received a deliciously glowing review from Caron Golden at San Diego Magazine. Stop by the San Diego Public Market for lunch on Wednesday to taste what all the buzz is about!

BERRY EXTRAORDINARY

April 2, 2013 - 10:51am
Author: 
C. Smyczek

How many ways do we love ripe, red strawberries from Suzie’s Farm and Kawano Farms at the San Diego Public Wednesday Farmers’ Market? We like to sip them in a smoothie with fresh squeezed citrus juice from Doucette Farms, or in this fancy fizzy strawberry lemonade.

We’re thrilled to toss them in this salad with Paradise Valley Ranch avocados and Maciel Farm’s kale, and we adore them mixed with fresh chevre from Nicolau Goat Farms and aged balsamic vinegar from Bistro Blends in this strawberry goat cheese bruschetta.

We’re crazy for halibut with strawberry salsa using wild Alaskan filets from the Salmon Slinger and fresh basil from Gilbert Quintos Farm. And we can’t resist asking L’Ardiquel to fill a hot crepe with strawberries for a sweet breakfast.

We’re so berry glad that strawberries are in season!