Skip to Content
Login

North Park Farmers' Market Blog

TRIED GREEN TOMATOES?

July 10, 2013 - 3:32pm
Author: 
Chris S.

Get your green tomatoes from J.R. Organics at the North Park Thursday Farmers Market; these unripe fruits have a firm flesh and a zippy, tangy flavor that’s perfect in salsa verde with citrus from R&L Farms and cilantro from African Sisters Farm. Make classic fried green tomatoes with pastured eggs from Paradise Valley Ranch and Belen Bakery bread crumbs, or try a grilled tomato caprese with garlic curds from Spring Hill Cheese Company. Pick up peppers and onions from Suzie’s Farm and an apple from Smit Orchards for green tomato chutney - we spooned it over grilled pork chops from Da-Le Ranch. If you’re holding out for ripe, red tomatoes, they’re starting to appear at Valdivia Farms and Kawano Farms, and the bigger heirloom varieties will be here over the next few weeks - summer’s going to get sweeter!

 

The North Park Market Wishes you a Happy 4th!

July 3, 2013 - 12:28pm
Author: 
Brijet M.

The North Park Thursday Farmers’ Market will be closed on July 4th so our farmers, vendors and staff can celebrate Independence Day.

We’re proud to support the American economy each and every week by offering you the chance to patronize local farms, small businesses, and the spirit of entrepreneurship. Have a safe, happy and healthy holiday! We'll see you back in North Park on Thursday, July 11th from 3 - 7pm

HOME GROWN STONE ZONE

June 26, 2013 - 3:12pm
Author: 
C. Smyczek

Plump, juicy pluots are the latest California stone fruit to hit the North Park Thursday Farmers’ Market from Smit Orchards and R&L Farms.

Pluots are crosses of plums and apricots that come in many varieties, ranging in color from pale green to deep purple, and while most are quite sweet, you’ll find a few with a tart edge; they have fun names like Dapple Dandy, Flavor Grenade and Raspberry Jewel. They join a lineup that already includes white, yellow, and super sweet doughnut peaches, nectarines, apricots, and Brooks and Rainer cherries.

We like to toss them all together with toasted almonds from Hopkins AG in a stone fruit salad, and top it with a dollop of lemon quark from Spring Hill Cheese Company. Pick up the salmon and the cedar plank at Salmon Slingers to make this Cedar Plank Salmon with Pluot Glaze recipe (The California Olive has the Balsamic Vinegar)!

For dessert, this Pluot Pinwheel Tart looks divine. Shop for all your favorite stone fruits this Thursday!

IT’S YOUR MARKET, CRY IF YOU WANT TO

June 19, 2013 - 10:09am
Author: 
C. Smyczek

All kinds of onions from local growers are turning up at the North Park Thursday Farmers’ Market!

Look for leeks at J.R. Organics and combine them with carrots, tarragon and Swiss Mountain eggs from R&L Farms’ stand in a tasty frittata. Slice scallions from Kawano Farms and add them to Fuerte avocados and limes from Paradise Valley Ranch for great guacamole. Spring onions from Valdivia Farms are delicious with a little char from the grill, or they shine in this simple soup that’s finished with a drizzle of extra virgin oil from The California Olive.

For a milder flavor, try onion sprouts from Suzie’s Farm - we like to layer them on a sandwich with cucumber slices and Spring Hill Cheese Company’s quark on a Belen Bakery baguette. Have fun with onions this Thursday!

Get more info here: http://www.northparkfarmersmarket.com/

Find us on facebook here: https://www.facebook.com/NorthParkFarmersMarket

Follow us on Twitter here: https://twitter.com/SDMarkets

See us on Instagram here: http://instagram.com/northparkmarket

IT'S BEAN FUN!

June 12, 2013 - 2:57pm
Author: 
Chris S.

You’ll find piles of freshly picked purple, green, and yellow string beans at the North Park Thursday Farmers’ Market from Suzie’s Farm, J.R. Organics, Valdivia Farms and Kawano Farms and so many ways to enjoy them!

Try them chilled and tossed with fresh basil and aged balsamic vinegar from The California Olive, sauteed with crunchy roasted almonds from Hopkins AG (we used their chipotle almonds for a spicy kick!), or roasted with fennel for a tasty treat. If you’re cooking outside tonight, fill a foil packet with string beans, summer squash and spring onion from African Sisters Farm, and a slice of of lemon from Atkins Nursery - it makes an awesome side dish to a Da-Le Ranch tri-tip or a grilled filet from the Salmon Slinger.

Stock up on string beans this Thursday from 3 to 7!

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!