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North Park Farmers' Market Blog

BEGGING YOUR PADRON

May 29, 2013 - 4:00pm
Author: 
Sayer S.

The arrival of padron peppers from Suzie’s Farm at the North Park Thursday Farmers’ Market has become a rite of passage for many; they not only begin a parade of peppers, sweet, spicy, mild and wild that will last all summer long, but the blistered padron pepper is a beautifully simple Spanish tapa that San Diegans have adopted as their own. It has just three ingredients - padrons, oil, salt - so make sure to visit The California Olive for freshly pressed arbequina oil to bring out the flavor.

Most padrons are mild to medium, but occasionally you’ll encounter a fiery hot specimen, so we like to serve them with a few lemon wedges from R&L Farms of avocado slices from Paradise Valley Ranch in case a little cooling relief becomes necessary.

Pick up your padrons in North Park this Thursday!

SINGING THE BLUES

May 22, 2013 - 10:37pm
Author: 
Chris S.

Look for the first fresh blueberries of the season at the North Park Thursday Farmers’ Market from 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 Meljess Bees honey.

Pick up a basket for blueberry goat cheese muffins - we serve them with a cup of dark roast from Dark Horse Coffee. Grab country French bread from Belen Bakery, whip up some french toast and garnish with blueberries.

Try our other favorite recipes using farm fresh blues, like blueberry lemonade using Paradise Valley Ranch lemons and blueberry crumb bars (we bet you can't have just one!). Top Bare Roots Vegan Ice Cream with some fresh berries for a sweet treat... It’s going to be a blue Thursday!

LIFE IS PEACHY

May 16, 2013 - 8:16am
Author: 
Christina S.

Nothing says summertime like ripe, juicy peaches, nectarines and apricots from the North Park Thursday Farmers’ Market. Look for fresh stone fruits at Smit Orchards and R&L Farms today. Eat a peach out of hand, or toss peaches, blueberries and Suzie’s Farm strawberries with a little Meljess Bees honey and a few sprigs of mint for a refreshing summer fruit salad.

Slice peaches into a fruit punch or sangria with navel oranges and Eureka lemons from Paradise Valley Ranch. Pick up a pastured bird from Da-Le Ranch and greens from J.R. Organics and African Sisters Farm and make chicken with peach stuffing.

Try spiced, braised peaches over a scoop of bare roots vegan ice cream for a delicious dessert, or try your hand at baking this delicious peach pie. And remember to enjoy peach day of summer!

EAT, DRINK AND BE CHERRY!

April 24, 2013 - 1:05pm
Author: 
Christina S.

Check out the newest crop to hit the North Park Thursday Farmers' Market, cherries from Smit Orchards, like sweet red drops of summer on the tongue.

They’re perfect for a healthy snack anytime, stir them into a bowl of Ancient Secrets’ Greek style yogurt, or slice them in half and use them to top a bowl of Bare Roots’ vegan ice cream (and add some crushed Honey-Vanilla Almonds from Hopkins AG for a perfect Sundae!).

Pick up fresh citrus from R&L Farms, herbs from Suzie’s Farm and Meljess Bees’ Honey for this sweet and savory Rosemary Lemonade with Cherries. Use them to garnish a cheesecake made with Spring Hill Cheese Company Lemon Quark, or serve them over French toast made with Belen Bakery’s country bread and Paradise Valley Ranch pastured eggs.

Grab farm-fresh chicken from DaLe Ranch to make this Butter Lettuce, Chicken and Cherry Salad; it's hearty enough to be your main dish.  Feeling the knead to bake? Sweet Cherry Pie will satisfy your craving and makes enough to share with hungry friends and neighbors. 

Cherry on!

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!

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!

DON'T WORRY, BE HOPPY

March 27, 2013 - 4:06pm
Author: 
C. Smyczek

Hop on over to Herman Street to shop the North Park Thursday Farmers’ Market for Easter weekend treats. Grab carrots from your favorite farmer to leave out for the Easter bunny (he only eats local veggies, right?), and boil eggs from Paradise Valley Ranch for your basket and dye them naturally using beets, carrots, kale or other intensely colored vegetables.

Start off an Easter brunch with a frittata filled with Swiss chard from JR Organics and mushrooms from Kawano Farms, add a salad of spinach and strawberries from Suzie’s Farm tossed with aged balsamic from The California Olive, and and make a tart citrus punch by squeezing Smit Orchards’ tangerines with navel oranges and ruby red grapefruit from R&L Farms.

Put out a plate of smoked fish from the Salmon Slinger or roast a leg of lamb from Da-Le Ranch for the main course and don’t forget to grab something sweet like bunny cookies from Belen Bakery or local brew infused cupcakes from Pubcakes (yes, they're back!) for dessert.

Enjoy your Easter feast!

 

SPROUTS WITH CLOUT

March 13, 2013 - 2:06pm
Author: 
Brijet M.

Get fresh with sprouts from Suzie’s Farm at the North Park Thursday Farmers’ Market. We like to mix onion sprouts with kale from J.R. Organics Farm plus avocado and a squeeze of lemon from Paradise Valley Ranch in this outrageously healthy salad.

Use spicy China rose radish sprouts to add crunch to a sandwich of Colby Jack from Spring Hill Cheese Company and cucumber from Valdivia Farms on sliced French bread from Belen Bakery. Wrap sprouts with smoked fish from Salmon Slinger and whipped garlic spread from Hani's Olives in a fresh tortilla from Don Tommy's, or add pumpkin sprouts to a slaw of cabbage and carrot from Kawano Farms.

There’s no doubt we love sprouts!

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.