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North Park Farmers' Market Blog

Dip It, Dip It Good

January 27, 2011 - 2:34pm
Catt W


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
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
Chris S



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 for more information. 


Feel the Beet at Your Favorite Market

January 11, 2011 - 2:46pm
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:


Sweet & Tendril

January 4, 2011 - 11:47am
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.