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North Park Farmers' Market Blog

Goat Cheese, Please!

October 19, 2011 - 9:47am
Author: 
Britta T

Sometimes foods with fancy names are just that- fancy names with little or no flavor. But when you hear the words "creamy, farmstead goat chevre", at the North Park Farmers' Market, we're talking serious flavor with serious luxury. Surprisingly, there's quite a few folks who have no idea about the magic deliciousness of goat cheese. It's lavish, creamy, rich, and slightly tangy. Like cream cheese, but 100% more real and savoury. It's the perfect ingredient for taking your already incredible dishes up to the top of your household favorites list. 

Make the most of fall and use up the scraped out flesh from all your pumpkins for a creamy, sensational Goat Cheese Pumpkin Cheesecake that is sure to satiate your sweet-tooth. Pick up a fresh block of goat cheese from Nicolau Farms and a gorgeous pumpkin from Produce Stand or JR organics. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla for the perfect fall flavors.

Goat cheese adds complexity and pizazz to any appetizer, especially when combined with other pungeant cheeses. Try making an oven baked tomato tart at home for your next gathering. Layer fresh roma tomatoes from Valdivia Farms on a thinly sliced loaf of sourdough bread from Belen Bakery. Drizzle garlic inflused olive oil from Bari's with fresh black olives from Lisko Imports and top with grated parmeseand cheese from Taste Cheese. Add a few sprigs of thyme from Suzie's to round out the flavors as it bakes, and you've got an impressive, flavor filled side dish. 

Or maybe a simple, decadent salad is more appealing to you- Take home some locally raised bacon from Da Le Ranch, and saute it with sweet purple bell peppers from Suzie's and crimini mushrooms from Kawano Farm and layer it all upon a bed of fresh spinach and shaved goat cheddar from Spring Hill Cheese. 

 

Fondue, On You

October 12, 2011 - 10:12am
Author: 
Britta T

Rather than dining out and spending an exorbitant amount of money for an exotic and romantic meal, try creating your own autumn atmosphere at home with fresh produce from the North Park Farmers' Market. This week, the stalls will be overflowing with pumpkins and winter squash of all shapes and sizes- perfect for roasting in the oven and pairing with hearty cheeses, breads, apples, and dark leafy greens.

Try something new and go for fondue! Roasted pumpkins or Kabocha squash from JR Organics make perfect bowls, and their earthen flavors create a taste sensation when paired with any soft, creamy cheese like a Gruyere from Taste Cheese. Add a dash of white wine to perfect the fondue. Cut out a lid from the squash, remove the seeds, (save them to bake) and some of the flesh. Rub the inside with olive oil and a few springs of thyme or sage. Bake at 375 degrees for around 30 minutes, with the "lid" of the squash in place. Get really daring with your fondue and enjoy a gooey, warm goat cheese from Nicolau Farms (you can find an excellent fondue recipe here).

Serve individual pumpkin bowls sprinkled with roasted & salted pumpkin seeds and a fluffly loaf of sourdough bread from Belen Bakery, and a side of roasted honeycrisp apples from Smit Orchards, topped with cinnamon and honey.

 

Don't Lament, Ferment!

October 10, 2011 - 12:19pm
Author: 
Britta T

ZYMURGY

What to do with the incredible bounty of rich, delicious fruits and vegetables from the summer and fall? Preserve! Ferment! Savor! Food fermentation has many benefits: Fermented food enriches the diet by developing diverse flavors, aromas, and textures in food substrates. Imagine the flavors of spicy kimchi, soy sauce, sauerkraut, fresh yogurt, peppery dill pickles, and crispy pickled turnips, beets, or cauliflower.

Fermentation and canning preserves substantial amounts of food that might otherwise go to waste. (That means it's ok to buy a lot of food at the market every week- you'll have more to pickle!) Biologically, fermentation enriches food substrates with protein, essential amino acids, and vitamins. Plus, it decreases cooking times and fuel requirements for healthy foods.

Mark and Rebecca Stogsdill, owners of Happy Pantry, have recently changed their whole product line, now offering raw, naturally fermented pickles, kimchis, krauts, and veggies. You can find a smattering of delicious options at their stall every week at our markets.

Visit us this Thursday at the North Park  Farmers' Market to take home the last of summer's delicate fruits and veggies. Chop up those extra carrots and cucumbers from JR Organics, add some salt, seal them in beautiful glass jars, and enjoy those rich flavors all year round! Take home the sweet remains of yellow and white corn from Kawano Farms, gorgeous red and green sweet peppers from Suzie's, and gorgeous okra from the Produce Stand. 

 

Celiac Shmeliac

October 5, 2011 - 10:02am
Author: 
Britta T

CELIAC SCHMELIAC!

For those of you whose tummies don't stand a chance against gluten, you can gather a whole gaggle of ingredients at the North Park Farmers' Market to make scrumptious snacks that will fill you up and even convert your gluten-dependent friends.

Check out this recipe from Gluten Free Goddess for  Baked Cherry Tomatoes and Cornbread Crumble

Here's our version, with ingredients from your favorite vendors. Select a pint or two of both golden and red cherry (or grape) tomatoes from Suzie's Farm or Valdivia Farm. Pick up a few squares of Traditional or Jalapeno Cheddar cornbread from Cornbread Daddy, and take a moment to breathe into a bunch of dark, fragrant basil from JR Organics. At home, halve the tomatoes, blend the cornbread with a few cloves of garlic, salt & pepper, and olive oil. Arrange the tomatoes and the crumb mixture in a small dish and bake for 20-30 minutes at 400 degrees. Your taste buds and your tummy will thank you after this meal!

Garlicious Kale Chips

If you've not already indulged in this vegetarian delicacy, be prepared to become very addicted, very quickly! JR Organics offers beautiful, hearty bunches of blue scotch and lacinato kale, so don't hesitate to take a few home to experiment with. The dressing is simple, and you can vary it depending on what you feel like. Start out with fresh scallions from Valdivia, lemons from R&L, parsley from Suzie's, and fresh garlic. Blend everything together with apple cider vinegar, tahini sauce, and a dash of soy sauce and water. Wash and chop up the kale into bite size strips, then coat it in the dressing. Scatter the kale over a baking tray and bake at 350 degrees for 10 minutes, just until the leaves brown. Be careful not to burn them!

Coconut Date Logs

Keep your sweet tooth at bay by treating yourself to these easy, yet decadent date and nut rounds. Take home a good helping of raw almonds from Hopkins AG, a package of fresh Medajool dates from Morocco Gold Date Farm, and a few yellow zucchini from Kawano Farm. Blend together the dates and almonds in a food processor, and then add vanilla extract, nutmeg, cinnamon, and a dash of sea salt. Mix this together with the finely shredded zucchini and roll the "dough" into small balls, topping with flaked coconut. You can devour these just as they are or freeze them to firm them up. Go ahead and make an extra batch, since you know they'll be delicious. 

 

Eat it Now

October 3, 2011 - 1:40pm
Author: 
Britta T

You can't deny the the season for warmer foods and cooler temperatures is here. October has already brought us beautiful foggy mornings, deliciously warm afternoons, and brisk evenings when we can and should be gathering with friends and family to eat together, meet together, and give praise where it's due to the incredible flavors of Fall. 

This week at the North Park Farmers' Market, be sure to do your homework and taste all the gorgeous offerings our vendors have to offer. Fuji apples and Royal Flame grapes from Smit Orchards are in their prime! Persimmons from John Gilruth are begging you to try them, and pears, pomegranates, and passionfruit from R&L are heavy with sweet juices. The guys at JR Organics are proudly stacking their orange glowing pumpkins and squash, so roll them around and pick out your best for jack'o'lanterns and pies. Don't forget to keep your eyes peeled for fresh broccoli, leeks, and carrots from Suzie's. It's time to cook it all down into warm soups and feed your folks!

Take home a slab of yummy gruyere cheese from Taste Cheese, just plucked earthen potatoes from Produce Stand, some fennel and chives or some yummy ham from Da Le Ranch and whip yourself up a soft, warm gratin that will beckon the neighbors for dinner. Drink wine or cider, take things slow, and catch up on everything that fell in between the cracks this summer...

Fall is fabulous, isn't it??

 

To Squash or not to Squash

September 28, 2011 - 2:53pm
Author: 
Britta T

Summer's gone and there's no better way to honor the season by turning out all your favorite squash recipes, saying goodbye, and welcoming Fall. The North Park Farmers' Market is teeming with summer squash and other ingredients that will knock your socks off! 

Casseroles are always crowd pleasers- they feed the masses and leave you with loveable leftovers. Try mixing some delicious goat-cheese feta from Nicolau Farmstead with thinly sliced "eight ball" squash from Suzie's Farm and a few cloves of garlic and some green onions from the Produce Stand. Can you say perfection!?

Who can say no to fresh baked zucchini bread? It’s like cake but with half the guilt! Add dried bing cherries from Smit Orchards and a handful of toasted almonds from Hopkins AG, bake just until the loaf browns to keep it moist and sweet. You’re sure to find loads of new “friends” once the smells from your kitchen reach the street. 

How about trying an easy, raw zucchini salad? Pick a few dark green zucchinis, sweet carrots from JR Farms, and bright bell peppers from Suzie's. Grate them into a bowl, add salt and cider vinegar to coat, toss with Bari's garlic olive oil and juicy cherry tomatoes from Kawano Farms for a simple salad that's portable, fresh, and good for you!

 

Cheers for Beers

September 21, 2011 - 2:14pm
Author: 
Britta T

GERMANY COMES TO SAN DIEGO

In case you weren't able to book your own tickets to Munich this week to celebrate the all too indulgent Oktoberfest, we've got a few ideas up our sleeves at the North Park Farmer's Market to help you throw your own lively festival. Oktoberfest began as a wedding celebration for Crown Prince Luitpold I and Princess Theressa of Bavaria, and has since transformed into a festival for music, dancing, singing, eating -- and lots and lots of beer drinking. 

Gather your friends and family and enjoy a feast of royal proportions with these rich recipes: Try a vegetarian take on traditional Bierocks and pick up a jar of spicy sauerkraut from Happy Pantry, swing by Taste Cheese for some yummy, savory spreads, and put them together on fresh slices of sourdough bread from Belen Bakery. If you want some meat, take home a pound of savory ground beef from Da Le Ranch to add to the dish. Or create your own German style potato salad using Russet potatoes from Produce Stand, onions and parsley from Suzie's Farm.  Make Jagerschnitzel to meets everyone's needs, using Kawano Farms mushrooms, Bari's garlic olive oil, pork from Da Le Ranch, and Spring Hill Cheese new slightly sweet sour cream. 

Oh and don't forget your authentic, german style beer. Stop by the Linkery or Ritual Tavern on your way home for a pint!

 

Salad of the Gods

September 19, 2011 - 3:20pm
Author: 
Britta t

GET TO THE GREEK

The Gods were onto something when they boasted of delicate olives, fresh salads, and the best of the Mediterranean's harvest. Now's the best time to head to the North Park Farmers Market and stock up on all sorts of fresh ingredients to put together your best Greek family dinner yet.

Greek Saganaki is a savory traditional side dish that brings everyone together before a meal. Try a different twist and pan fry fresh slices of feta cheese from Spring Hill. Arrange on a platter with juicy, sweet slices of Roma tomatoes from Valdivia Farms and lemon wedges from R&L Farms. Or make your own tasty Skordalia dip using one pound of russet potatoes from Produce Stand, a few fresh cloves of garlic, and half a cup of raw almonds from Hopkins AG. Cook the potatoes, roast the almonds and blend together with a squeeze of lemon juice, salt and pepper, then enjoy with some fresh pita bread from Baba Foods or try dipping sweet radishes and carrots.

You can't go wrong by making a huge Greek salad to share with friends and neighbors. Stop by JR Organics for a few heads of crunchy romaine lettuce, heirloom tomatoes, cripsy cucumbers, and red onions. Add a few hungarian hot wax peppers from Suzie's Farm to give it a kick. Top it off with some Kalamata olives from Lisko imports and a glass of white wine, or use the traditional 3 coffee beans from Agora Bean & Leaf with glasses of Sambuca ...the Greeks were always known for their decadence, weren't they?

 

Apples Falling Just in Time

September 19, 2011 - 3:20pm
Author: 
Britta t

With the upcoming Autumnal Equinox, this Thursday marks the first official day of autumn! We've felt the change in the air and seen a few more winter crops sneak their way into our farmers' booths. But now its officially time to break out the scarves, rain boots, and even more sunscreen (this is San Diego, remember?). But more importantly start creating delicious fall recipes. It's time for apples, persimmons, citrus, and yummy winter squash. Kids are back to school and the fruit is ripe for picking. That means apple pie and persimmon puddings, fresh orange anything and all the pumpkin spice you can handle.

Look out this week for sweet and crispy Fuji apples from Smit Orchards and take a bunch home to turn into chunky cinnamon and nutmeg infused apple butter. Or slip on your baking hat and make a warm, gooey apple pie, or even enjoy them fresh in a September-worthy salad with mixed greens from Suzie's farm, raw almonds from Hopkins AG, and a fresh stalk of celery from JR Organics. Select a finely pressed olive oil from Bari's Olive oil and drizzle generously over a bowl of salad.

Acorn squash and baby butternuts are peeking into the market too, from JR Organics and the Produce Stand so don't feel guilty about jumping early on baking yourself some fresh roasted squash soup topped with fresh herbs and sprouted pumpkin seeds from Suzie's to enjoy as the fog rolls in over the city...

 

Salads and Summer Surplus

September 14, 2011 - 11:23am
Author: 
Britta T

SUMMER SALADS

Summer has hardly left San Diego, or at least it hasn't left the farmers' markets yet. The stalls at our North Park Farmers’ Market are still bursting with heirloom tomatoes, sweet smelling melons, crunchy green beans, bell peppers, and sweet stone fruit that will make you salivate just looking at them! Salads are a quick and healthy way to make the most of this long lasting harvest, so try these different recipes this week and enjoy the splendor of summer for a few more days.

Grapefruit and Avocado Salad
-Soft, tender wedges of sweet pink grapefruits from John Gilruth and a few slices of his tasty reed avocados will make your taste buds soar with delight. Mix with fresh baby greens and parsley rom Suzie's Farm and drizzle with some extra virgin oil from Bari's Olive Oil. Even your kids will enjoy this bright, yummy salad.

Melon with Fig and Proscuitto Salad
-Choose the most fragrant of JR Organics honeydew and cantaloupe melons, pick up a lean cut of ham or prosciutto from Da Le Ranch, a bunch of basil from Maciel & Family, and a handful of succulent, delicious figs from R&L…dice the melons, layer a few strips of proscuitto on top, and garnish with chopped basil, fig slices, and drizzle with fresh olive oil. This makes an appetizing and romantic salad for two.

Grilled Zucchini Pepper Salad
-Take advantage of bumper crops this season by firing up your grill. You can pick up a few pounds of summer squash and zucchini from JR Organics or Valdivia Farms, pick a peck of pipin' hot peppers from Suzie's farm, coat them in olive oil from Bari's Olive Oil and grill in batches till browned. Garnish with fresh basil and balsamic vinegar for a savory, sizzling salad.