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North Park Farmers' Market Blog

A Salt Leaves Shopper Dazed and Infused

February 1, 2011 - 3:37pm
Author: 
Chris S

A SALT LEAVES SHOPPER DAZED AND INFUSED

The newest product from Salt Farm is a fire roasted tomato, basil and garlic infused sea salt called Bruscetta that's knocking out shoppers with the big bold flavors it adds to farm fresh vegetables.  It's been zipping up zucchini from Valdivia Farms, developing depth of flavor in roasted winter squash from Suzie's and spicing  great grilled green onions from JR Organic. 

Their sesame ginger infusion is brilliant with seafood, especially wild salmon from Poppa's.  Need a side with that salmon filet?  Try roasted Romanesco cauliflower from Suzie's, a beautiful vegetable that's bold enough to stand up to the salmon and that wonderful salt.
 

Avocado Alert!

February 1, 2011 - 10:11am
Author: 
Chris S

GET YOUR AVOCADOS EARLY

Urban legend holds that more avocados are consumed on Superbowl Sunday than any other day of the year - we're not sure if that's true, but we do know it's going to be awfully tough to find a ripe avocado in this town Sunday morning!  We recommend stocking up on hass, reed, bacon or fuerte avocados on Wednesday at the Adams Avenue Farmers' Market or Thursday at the North Park Farmers' Market, or waking up early to snag ripe avocados at the Little Italy Mercato on Saturday.  Paradise Valley, R&L, Heritage, Schaner and Terra Bella are some of the farms harvesting acocados this week; ask the farmers to help you select fruits that will be perfectly ripe when you need them.  If you're making guacamole, don't forget the seasonings - chile peppers, green onion, cilantro, tomato, garlic and fresh lime juice are all great additions, and Suzie's Farm, JR Organics, Valdivia and Sage Mountain are great farms to get them from!

Super Simple Super Bowl Salsa

February 1, 2011 - 8:48am
Author: 
Chris S

Need some snacks for the big day?  Like one stop shopping?  Go to the J. R. Organics stand at the North Park Farmers' Market and grab three handfuls of tomatillos, and one each of  jalapenos, green onion and cilantro.  You'll have to peel off the papery husks from the tomatillos; now take all the ingredients and chop them up with a knife, or throw them in a blender or food processor, make it as chunky or smooth as you like.  Add a dash of salt and a squeeze of fresh lime and you've got a zesty salsa verde!  Grab some fresh corn tortillas from Don Tommy's Mexican Foods and fry (or bake) your own chips on game day, or try crunchy pita chips from Baba Foods.  Also makes a great dip for grilled shrimp from Poppa's Fresh Fish!

Dip It, Dip It Good

January 27, 2011 - 2:34pm
Author: 
Catt W

DIP IT GOOD

What passes for Winter in San Diego is almost over and we're seeing baby squash, sweet peas and carrots of all colors at the farmers' markets now. Sounds like perfect snack foods for the kids, but what if your little ones turn up their noses at raw veggies?

Psssst. We've got a secret. Most kids will eat anything they can dip. The trick is not to let them dip deep fried chips, and not to use unnaturally-orange melted cheese as the dip. Better choice: hummus. Healthy, full of protein, and available in a wide variety of flavors from Baba Foods and Lisko Imports, it's an easy snack time answer. Try the cilantro or roasted red bell pepper varieties for a little kick with chilled radishes, or apple slices dipped in peanut butter hummus. Everybody likes to take a cool, refreshing dip.

 

Orange You Glad?

January 18, 2011 - 4:03pm
Author: 
Chris S

Orange You Glad?

Our latest addition to the certified farmers market at North Park is Lone Oak Ranch, bringing crispy Asian pears, giant Pommelos, Satsuma mandarins and other juicy citrus right now; they’re also pretty well known to local chefs for bringing some of the state’s best stone fruit in the summer months.Please stop by and welcome them and their fruit to the neighborhood.

 

Speaking of citrus…

Since citrus fruits and juices are so refreshing, many people think of them as summer fruits, but in California citrus thrives in winter. Right now some of the very best and ripest fruits are available from R&L, Smit and Lone Oak, including navel, Valencia and Cara Cara oranges, Oro Blanco grapefruit, tangelos and tangerines.  Ruby Red grapefruit and blood oranges may be here as soon as this Thursday. Toss citrus sections with your favorite greens and sliced red onion from Suzie’s or J.R. Organics for a simple salad, or add a piece of grilled fish from Poppa’s or pork loin from Da Le Ranch to make a great dinner.

 

Growing Like Needs

January 18, 2011 - 3:30pm
Author: 
Chris S

 

GET GROWING!

Last fall the North Park Farmers' Market outgrew its longtime home in the CVS parking lot and spilled out into Herman Street, all the way from North Park Way to University Street.  That’s allowed us to add quite a few new vendors, including Kawano Farms, Paradise Valley Ranch, Cornbread Daddy, Cookie Chew, Rockstar Preserves, Lone Oak Ranch and Salt Farm, to name just a few.

 

We’ve got a few more spots to fill before the busy spring season begins; if you have a need for something we're missing, drop us a line. If you're a farmer with a great crop, or a local artisan food producer, send us an email and we'll send you an application. If you’ve got a passion for great local foods and a great idea, we want to talk to you. Our Farmer Market 101 class on Febuary 1 will teach you all the ins and outs of getting started. Send us an email at info@sdweeklymarkets.com for more information. 

 

Feel the Beet at Your Favorite Market

January 11, 2011 - 2:46pm
Author: 
Chris Smyczek

 

 

 

"The beet is the most intense of all vegetables," according to novelist Tom Robbins.

We've been using the beet in our ads, on our t-shirts and in our pithy newsletter headlines forever. So we're right there with Suzie's Farm in wondering if the beet will forever go on. 

Catch the beet at Suzie's here, along with their Borscht recipes: http://www.suziesfarm.com/index.php?/site/C17/

 

Sweet & Tendril

January 4, 2011 - 11:47am
Author: 
Catt W

SWEET AND TENDRIL In most areas of the country, sweet pea tendrils don't turn up until the spring, but with San Diego's fantastically long growing season we're already seeing them at our farmers' markets courtesy of Suzies Farm. The tender shoots are wonderful on sandwiches, to add a little crunch to bruschetta or as a bed under sauteed scallops. Cooked them gently in a stir fry, saute with garlic and a little butter to use as a side dish, or whirl into a pretty green coulis to drizzle over your favorite grilled fish from Poppa's.