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Pacific Beach Farmers' Market Blog


April 22, 2013 - 9:25am
Christina S.

Spring brings bunches of herbs including mint, basil, parsley, lemongrass and more to the Pacific Beach Tuesday Farmers’ Market. Suzie’s Farm strawberries and fresh basil meet Nicolau Goat Farm’s fresh chevre and whole wheat levain from Belen Bakery in this tasty panini, and spring mint freshens up Maciel Farm’s English peas.

Go to Gilbert Quintos Farm to make lavender lemonade sweetened with Mikolich Honey, or combine J.R. Organics’ cilantro and radishes with avocado and lime from Paradise Valley Ranch in this crunchy salad that’s great on its own or topped with a grilled grouper filet from the Salmon Slinger.

Dill adds fresh flavor to this zucchini soup that’s garnished with Ancient Secrets’ yogurt and pistachios from Hopkins AG. Take home spring herbs this Tuesday!


April 9, 2013 - 8:36am
Christopher S.

Look for the first fresh blueberries of the season at the Pacific Beach Tuesday Farmers’ Market from Lone Oak Ranch and 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 Mikolich Honey.

Pick up fresh chevre from Nicolau Goat Farms and organic butter from Spring Hill Cheese Company for blueberry goat cheese muffins - we serve them with a cup of Black Rose from the Tea Gallerie. Grab citrus from Paradise Valley Ranch and fresh mint at Gilbert Quintos Farm for a refreshing blueberry lemonade.

Ask L’Ardiguel to fold some fresh berries into one of their authentic French style sweet crepes. It’s going to be a blue Tuesday!


April 1, 2013 - 12:53pm
Chris S.

Find crunchy carrots at the Pacific Beach Tuesday Farmers’ Market from Maciel Farm, Kawano Farms, Suzie's Farm and J.R. Organics. Follow French fashion by tossing grated carrots with a little fresh flat leaf parsley and a squeeze of Meyer lemon from Gilbert Quintos Farm in salade de carrotes rapees, or do something decadent and dunk chunks of carrot in goat cheese fondue featuring fresh rosemary and Nicolau Farm’s chevre.

Aged vinegar from Bistro Blends adds tang to balsamic glazed grilled carrots and a trip to Suzie's Farm for fresh herbs livens up these roasted carrots. Toss carrots in the oven with beets, parsnips and turnips from your favorite farmers or make a hearty bowl of carrot-fennel soup.

Grab a bundle of carrots to make farm-fresh carrot cake bites for dessert. What’s your favorite way to eat carrots?


March 18, 2013 - 2:17pm
Christopher S.

Ripe red strawberries from Suzie’s Farm, J.R. Organics and Kawano Farms brighten the Pacific Beach Tuesday Farmers’ Market this week. Make them part of a special breakfast with Belen Bakery’s multi-grain bread, chevre from Nicolau Goat Farm and pastured Paradise Valley Ranch eggs in strawberry danish French toast topped with a drizzle of Mikolich Honey.

Enjoy them at lunch with fresh greens from Gilbert Quintos Farm and apples and nuts from Smit Orchards in a spinach, strawberry and pistachio salad. Try them at dinner with wild Alaskan fish from the Salmon Slinger and Berry Balsamic from Bistro Blends in halibut with strawberry salsa. Or simply slice strawberries and toss them with citrus segments from Lone Oak Ranch for a refreshing, low calorie snack anytime of day.

Stock up on strawberries this Tuesday!


March 11, 2013 - 10:07am
Christopher S.

Look for leafy green Swiss chard at Maciel Farm, JR Organics and Suzie’ s Farm at the Pacific Beach Tuesday Farmers’ Market. Sautee it simply with a little extra virgin oil from The California Olive, with sliced spring onion or crimini mushrooms from Kawano Farms.

Make a chard pesto with pistachios from Hopkins AG, spread it over crostini from Belen Bakery and top them with Nicolau Goat Farm’s fresh chevre. Cook chard with raisins from Smit Orchards and rosemary in this recipe, or wrap chard leaves around an Alaskan filet from Salmon Slinger for lemon-thyme halibut - see Gilbert Quintos Farm for the citrus and herbs and Springhill Cheese Company for butter.

Besides being delicious, chard is super low in calories and loaded with vitamins K and A, calcium, potassium and other important nutrients, so make a healthy, tasty dinner tonight - it’s easy with chard!


March 4, 2013 - 9:54am
Christopher S.

The busy bees at Mikolich Honey have been working overtime to supply the Pacific Beach Tuesday Farmers’ Market with Wine Country Wildflower, Orange Blossom, Wild Buckwheat, and Sage and Alfalfa honeys.

Stop by for a sample and note the subtle differences in flavor based on the nectars of the different plants the bees feed on. Create a sticky situation by spreading your favorite honey on toasted Belen Bakery bread and cover another slice with Pacific Beach Peanut Butter for a high energy sandwich. Get all four ingredients needed for this Strawberry Honey Jam recipe at the market; Grab strawberries at Suzie's Farm or Kawano Farm, lemons from Gilbert Quintos Farm and apples from Smit Orchards.

Spoon a little honey into a steaming mug of Tea Gallerie’s specialty infusions and keep warm on chilly mornings. Pick up thyme from Maciel Farm and chevre from Nicolau Goat Farm for these honey-goat cheese appetizers. Have a sweet Tuesday!



February 25, 2013 - 3:47pm
Chris S.

The Pacific Beach Tuesday Farmers’ Market is full of Hass, Fuerte, Zutano and Bacon avocados from Paradise Valley Ranch, R&L Farms and Gilbert Quintos Farm, and they’re good for more than just guacamole!

Try this beautiful avocado salad with blood oranges, beets from Maciel Farm, radishes from JR Organics and pistachios from Hopkins AG, or create your own avocado recipe - we love combing avocado with fennel from Suzie’s Farm and a little citrus balsamic from Bistro Blends, adding it to a sandwich of toasted organic cheddar from Springhill Cheese Company, and mixing diced avocado into tabouleh from Baba Foods for a California-Mediterranean treat.

Making a fresh salad with all your market goodies? Whip up a tasty dressing using avocados and orange juice like this one. What’s your favorite way to eat San Diego County avocados?


February 11, 2013 - 11:41am
Chris S.

Check out the wild salad greens at the Pacific Beach Tuesday Farmers’ Market; find mizuna, or Japanese mustard, at JR Organics and enjoy it’s slightly spicy flavor raw or stir-fried with other vegetables.

Look for tatsoi, also known as Rosette bok choy, at Suzie’s Farm and try bright red radicchio from Maciel Farm. Crunchy frisee is the key to a salad Lyonnaise topped with a perfectly poached egg from Descanso Valley Ranch.

Look for piquant dandelion greens, escarole, arugula, sorrel, purslane and more from your favorite farmers. Because salad doesn't have to be boring anymore!


January 27, 2013 - 9:11pm
Christopher S.

Get back to your root vegetables at the Pacific Beach Tuesday Farmers’ Market with carrots from Kawano Farm or beets from Maciel Farm. Try turnips from Suzie’s Farm, JR Organics’ parsnips, or kohlrabi from Gilbert Quintos Farm.

Toss your favorites with Basil Garlic Parmesan Oil from Bistro Blends for roasted root vegetables, or combine beets with chevre from Nicolau Goat Farm and Hopkins AG pistachios in this gorgeous Napoleon. Go raw with root vegetable slaw or get warm with spicy roasted parsnips (featuring apples from Smit Orchards).

Pick up a pastured bird from Descanso Valley Ranch for this one pot chicken with roasted vegetables, or try these delicious baked root veggie chips that are perfect for dipping in Bitchin’ Sauce.

Celebrate your roots!


January 14, 2013 - 10:01am
C. Smyczek

Check out the crimson hued blood oranges, or arrancia, at the Pacific Beach Tuesday Farmers’ Market this week.

Visit Lone Oak Ranch or Gilbert Quintos Farm to pick up this unique citrus, which looks like an ordinary orange on the outside but bursts with bright red color when cut open. The color comes from anthocyanins, powerful antioxidant compounds also found in red berries, and some people find a hint of raspberry flavor in the taste of blood orange juice.

It makes a wonderful addition to vinaigrette dressing made with olive oil from Bistro Blends or the California Olive; try drizzling it over a salad of fresh greens and roasted golden beets from Maciel Farm. Try pairing arrancia with Suzie’s Farm fennel and wild caught fish from the Salmon Slinger in salmon with roasted fennel and blood orange salsa.

It’ll make a bloody good dinner!