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North Park Farmers' Market Blog

PUT ROOTS DOWN

March 6, 2013 - 1:26pm
Author: 
C. Smyczek

Find your favorite root vegetables at the North Park Thursday Farmers’ Market. Crunchy carrots and snappy radishes from Valdivia Farm are a tasty treat dipped into original Bitchin’ Sauce, sweet parsnips from JR Organics make a hearty soup, and Suzie’s Farm’s turnips pair with DaLe Ranch pastured chicken in this satisfying stew.

Try Kawano Farms’ beets with fresh rosemary and thyme in broiled salmon with beets using wild caught filets from the Salmon Slinger. Or just peel and dice a few of your favorite root vegetables, toss with a little extra virgin oil from the California Olive, roast in the oven ‘til they’re soft and sweet, and top generously with grated dry jack from Spring Hill Cheese Company.

Every great dish is rooted in great ingredients!

TAKE IT CHEESY

February 27, 2013 - 1:53pm
Author: 
Chris S.

Stop at Spring Hill Cheese Company at the North Park Thursday Farmers’ Market for organic cheddar and so much more from their Sonoma County Farm.

Don’t miss the Dry Jack - it’s an aged cheese that’s been been rubbed with black pepper, cocoa powder and olive oil to create a flavorful, edible rind. Use it like parmesan - we love it grated over roasted broccoli from Kawano Farms.

Smoked Yellow Cheddar is perfect for snacking - slice some up and serve with Smit Orchards’ apples, Hopkins AG roasted almonds and a San Diego brewed beer. Try making this mac n' cheese with Springhill's colby jack cheese and their rich and creamy butter. Speaking of their butter, grab some honeycomb from Meljess Bees and whip up some honeycomb butter to go with this apple-zucchini bread you can make using Smit Orchards apples and zucchini from Valdivia Farms. 

BRAISE AND GLORY

February 20, 2013 - 2:23pm
Author: 
Christopher S.

There’s few foods more comforting than slowly braised, locally raised meats from DaLe Ranch at the North Park Thursday Farmers’ Market. Braising is a long, low heat cooking method that produces meltingly tender meats and vegetables -get tips here on the technique and ask rancher Dave for the best cuts of chicken, pork, beef and lamb (all hormone and antibiotic free) to use.

Be sure to add hearty vegetables like potatoes and sweet potatoes from Proios Family Farm, winter squash from African Sisters’ Farm, carrots from Kawano Farm and parsnips, turnips or radishes from JR Organics. (Vegetarians can make a great braise without the meat, of course!) Herbs like rosemary and thyme from Suzie’s Farm add depth and flavor. Combine your ingredients in the oven or crock pot and enjoy a braise-y day while they cook!

AN EGG-CELLENT ADVENTURE

February 13, 2013 - 2:53pm
Author: 
C. Smyczek

Have you tried the eggs from the happy hens of Paradise Valley Ranch at the North Park Thursday Farmers’ Market? The chickens roam sunny avocado and citrus orchards in Valley Center eating grass, bugs and the occasional fallen fruit and the eggs taste better for it.

Pick up Swiss chard from African Sisters’ Farm for a simple frittata, or grab some beets from Kawano Farms to try these purple pickled eggs. Try scrambled eggs with Spicy Zuhk, a unique garlic-parsley sauce from Hani’s Olives, or fill a fresh tortilla from Don Tommy’s with eggs and top it with Springhill Cheese Company’s cheddar and Hatch Green Chile sauce from Terra Verde Foods.

Use eggs with a baguette from Belen Bakery and produce from your favorite farmers in this awesome savory butternut squash, kale and cheddar bread pudding. Break an egg!

NOT A SORREL LOSER

February 7, 2013 - 10:48am
Author: 
Christina S.

Find fresh sorrel from Suzie’s Farm and JR Organics at the North Park Thursday Farmers’ Market!

Like its distant cousin, arugula, sorrel straddles the line between an herb and a salad green; it’s too flavorful to be lumped in with with lettuces, but too exuberant to be chiffonaded and sprinkled like dainty basil. While arugula found culinary fame and glory, sorrel struggles in obscurity in this country.

But sorrel’s not bitter (if anyone’ bitter, it’s arugula), sorrel’s tangy, tart, fruity and vibrant, ready to mix it up with roasted winter vegetables like beets or butternut squash in a salad, or swim with Springhill Cheese Company’s butter and braised radishes. Sorrel soars in simple dishes that showcase high quality ingredients - it will really bring out the qualities of estate bottled olive oils from the California Olive.

Find more recipe ideas here, and be sure to take home a bunch this week or you’ll be sorrel!

IS THAT A PISTACHIO IN YOUR MUSTACHIO?

January 30, 2013 - 2:23pm
Author: 
C. Smyczek

The new nut at the North Park Thursday Farmers’ Market is California pistachios from Smit Orchards and Hopkins AG; they’re perfect on their own as a crunchy snack but also make a wonderful addition to all sorts of sweet and savory dishes.

We like to toss them into a smoothie of JR Organics’ strawberries and Smit Orchards’ apple cider, sprinkle them over a salad of Suzie’s Farm arugula drizzled with oil and vinegar from the California Olive, or stir-fry them with broccoli and mushrooms from Kawano Farms.

Try them in this pistachio-date pie with medjools from Morocco Gold Dates or pick up fresh fennel from Suzie’s Farm and fish from the Salmon Slinger for wild Alaskan salmon with pistachio pesto. Italians are fond of pureeing pistachios with honey and using it like butter - go to Meljess Bees and try it out for yourself!

AWASH WITH SQUASH

January 23, 2013 - 3:47pm
Author: 
C. Smyczek

Look for acorn, butternut, kabocha, globe and all your favorite winter squashes at the North Park Thursday Farmers’ Market from African Sisters Farm, Valdivia Farm, Suzie’s Farm, JR Organics and Rodney Kawano Farms.

The simplest way to cook them is to slice in half, scoop out the seeds (save and toast the seeds for a crunchy snack) and roast the squash in the oven - the smell of baking squash is almost as enjoyable as eating the end product! Drizzle a little honey from Meljess Bees over the squash and add a sprinkle of your favorite flavor from Spice Lady Spices.

Use almonds from Hopkins AG, dry jack from Springhill Cheese Company and kale from your favorite farmer for this delicious salad, or pick up apples at Smit Orchards for this butternut squash soup.

Looks like the weather may turn cool and wet later this week (remember the North Park Market is open rain-or-shine), and if you’re wearing galoshes, it’s time to cook squashes!

YOU BUTTER BELIEVE IT!

January 16, 2013 - 9:45am
Author: 
Chris S.

North Park Thursday Farmers’ Market shoppers know that their favorite fruits and vegetables have seasons, but did you know that Springhill Cheese Company butter changes with the seasons?

Their herd of Jersey cows enjoy Sonoma County grasses and wildflowers and when the fields are abloom the butter made from their milk reflects their diet by developing a bright, sunshine color and a subtly floral flavor. Usually this happens in spring, but recent heavy rains have set the fields aflower and given the butter the golden glow.

Try it smeared on Belen Bakery’s country French bread or sautee a handful of Mountain Meadow mushrooms from Kawano Farms’ stand and taste the difference. Slather it on your piece of salmon from Salmon Slingers before you pop it in the oven and bring out the flavor of your fish. Don Tommy's fresh tortillas taste even better (if that's possible) with a swipe of Springhill butter. It’s bloomin’ delicious!

Have a Berry Happy New Year!

January 3, 2013 - 7:34am
Author: 
Chris S

Only in San Diego: the warm weather late in 2012 means fresh strawberries in January at the North Park Thursday Farmers’ Market from JR Organics, Kawano Farms and Suzie’s Farm.

These super versatile bright red berries are great in desserts but also add a splash of flavor to savory dishes like this strawberry-avocado salad made with honey from Meljess Bees and avocado and citrus from Paradise Valley Ranch, or this tasty ruby kale salad with almonds from Smit Orchards or Hopkins AG.

Wild caught fish filets from the Salmon Slinger get a berry burst in this halibut with strawberry salsa recipe and we can’t resist a cheesecake made with Springhill Cheese Company quark and fresh strawberries. Looks like it's going to be a berry happy New Year!

SUNSHINE ON A CLOUDY DAY

December 26, 2012 - 8:13am
Author: 
C. Smyczek

Fresh California oranges from Smit Orchard, R&L Farms and Paradise Valley Ranch at the North Park Thursday Farmers’ Market are sure to brighten your day.

Pair them with pomegranates and fresh mint from Suzie’s Farm in this holiday punch or visit the Spice Lady and make a festive orange pomander. Roasted beets from Proios Farm co-star with the citrus in this winter salad (we couldn’t resist topping it with chevre from The San Diego Cheese Store), and wild Alaskan filets from the Salmon Slinger get a burst of brightness in this orange-fennel-salmon.

Try a new twist on broccoli from Kawano Farms with this recipe for roasted florets or just simply peel and eat your favorite orange on the go! Orange you glad you get year round citrus?